Culinary Terms

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Accompaniments
Items served separately to the main dish
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Al dente
firm to the bite
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Au Gratin
Sprinkled with Cheese or breadcrumbs and browned.
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Bain-Marie
A container of water to keep foods hot without the fear of burning
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Brulee
Burned Cream
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Bouquet Garni
A small bundle of herbs
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Coulis
Sauce made of fruit or vegetable puree
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Croutons
Cubes of bread that are fried or grilled
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En Croute
In pastry
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Entree
Main course
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Flambe
To cook with flame by burning away the alcohol
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Garnish
Served as part of the main item, trimmings
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Julienne
Thin, matchstick-size strips of vegetables
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Marinade
A richly spiced liquid used to give flavour and assist in tenderising the meat and fish.
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Mise-en-place
Basic Preparation prior to assembling products.
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Puree
A smooth mixture made from food passed through a sieve
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Reduce
To concentrate a liquid by boiling or simmering.
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Roux
A thickening of cooked flour and fat
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Saute
Tossed in fat
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Other cards in this set

Card 2

Front

firm to the bite

Back

Al dente

Card 3

Front

Sprinkled with Cheese or breadcrumbs and browned.

Back

Preview of the back of card 3

Card 4

Front

A container of water to keep foods hot without the fear of burning

Back

Preview of the back of card 4

Card 5

Front

Burned Cream

Back

Preview of the back of card 5
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