Culinary Terms 0.0 / 5 ? Home Economics - Health and Food TechnologyCulinary TermsGCSEWJEC Created by: Louise98Created on: 24-10-14 17:59 Accompaniments Items served separately to the main dish 1 of 19 Al dente firm to the bite 2 of 19 Au Gratin Sprinkled with Cheese or breadcrumbs and browned. 3 of 19 Bain-Marie A container of water to keep foods hot without the fear of burning 4 of 19 Brulee Burned Cream 5 of 19 Bouquet Garni A small bundle of herbs 6 of 19 Coulis Sauce made of fruit or vegetable puree 7 of 19 Croutons Cubes of bread that are fried or grilled 8 of 19 En Croute In pastry 9 of 19 Entree Main course 10 of 19 Flambe To cook with flame by burning away the alcohol 11 of 19 Garnish Served as part of the main item, trimmings 12 of 19 Julienne Thin, matchstick-size strips of vegetables 13 of 19 Marinade A richly spiced liquid used to give flavour and assist in tenderising the meat and fish. 14 of 19 Mise-en-place Basic Preparation prior to assembling products. 15 of 19 Puree A smooth mixture made from food passed through a sieve 16 of 19 Reduce To concentrate a liquid by boiling or simmering. 17 of 19 Roux A thickening of cooked flour and fat 18 of 19 Saute Tossed in fat 19 of 19
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