Culinary Terms

HideShow resource information
Accompaniments
Items offered seperately to 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 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 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

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 fear of burning

Back

Preview of the back of card 4

Card 5

Front

Burned cream

Back

Preview of the back of card 5
View more cards

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »