Culinary Terms

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  • Created by: 09Butcher
  • Created on: 26-05-14 16:30
Accompaniments
Items offered separately to the main dish e.g.:vegetables
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Al dente
Literally means 'to the tooth', firm to the bite
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Au gratin
Sprinkled with cheese and/or breadcrumbs and browned under the grill
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Bain-marie
A container of water used to keep foods hot wihtout fear of burning or to cook delicate foods
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Brulee
'Burned', e.g.: creme brulee or burned cream
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Bouquet garni
A bundle of herbs
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Coulis
A sauce made of fruit or vegetable puree
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Croutons
Cubes of toasted or fried bread
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En croute
'In a pastry case', e.g.: salmon en route
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Entree
A meat dish usually served as a main course
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Flambe
To cook with a flame by 'burning' away the alcohol, e.g.: crepe suzette
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Garnish
A savoury decoration for food, trimmings served wiht a main item
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Julienne
Thin, matchstick-sized strips of vegetables
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Marinade
A richly spiced liquid used to give flavour to help tenderise meat and fish
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Mise-en-place
'Put in place', preparation either before starting to cook or before serving
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Puree
A smooth mixture made from food passed through a sieve or liquidised in a food processor
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Reduce
To concentrate a liquid by boiling or simmering
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Roux
A mixture of fat and flour used as a basis for sauce
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Saute
To toss in hot fat, e.g.: saute potatoes
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Other cards in this set

Card 2

Front

Literally means 'to the tooth', firm to the bite

Back

Al dente

Card 3

Front

Sprinkled with cheese and/or breadcrumbs and browned under the grill

Back

Preview of the back of card 3

Card 4

Front

A container of water used to keep foods hot wihtout fear of burning or to cook delicate foods

Back

Preview of the back of card 4

Card 5

Front

'Burned', e.g.: creme brulee or burned cream

Back

Preview of the back of card 5
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