Culinary Terms

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  • Created by: Rococo
  • Created on: 30-05-14 15:55
A container of water to keep foods hot without fear of burning.
Bain-marie
1 of 20
A richly spiced liquid used to give flavour and assist in tenderising meats.
Marinade
2 of 20
Sprinkled with cheese or breadcrumbs and browned.
Au gratin
3 of 20
To cook with flame by burning away the alcohol.
Flambe
4 of 20
Firm to the bite.
Al dente
5 of 20
A smooth mixture made from food passed through a sieve.
Puree
6 of 20
Items offered separately with a dish of food.
Accompaniments
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Burned cream.
Brulee
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In a pastry case.
En croute
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Thin matchstick-size strips of vegetables.
Julienne
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Sauce made of fruit or vegetable purée.
Coulis
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A small bundle of herbs.
Bouquet garni
12 of 20
A meat dish usually served as a main course.
Entree
13 of 20
To concentrate a liquid by boiling or simmering.
Reduce
14 of 20
Basic preparation prior to assembling products.
Mise-en-place
15 of 20
Tossed in fat.
Saute
16 of 20
Served as part of the main item; trimmings.
Garnish
17 of 20
A thickening of cooked flour and fat.
Roux
18 of 20
Cubes of toasted or fried bread.
Croutons
19 of 20
A fancy dish paper.
Doily
20 of 20

Other cards in this set

Card 2

Front

A richly spiced liquid used to give flavour and assist in tenderising meats.

Back

Marinade

Card 3

Front

Sprinkled with cheese or breadcrumbs and browned.

Back

Preview of the front of card 3

Card 4

Front

To cook with flame by burning away the alcohol.

Back

Preview of the front of card 4

Card 5

Front

Firm to the bite.

Back

Preview of the front of card 5
View more cards

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