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6. al dente
- basic preparation in the kitchen prior to assembling produce
- firm to the bite
- sprinkled with cheese or breadcrumbs and browned
- in pastry
7. entree
- items offered seperately to main dish
- in pastry
- the main course on a menu
- to cook with flame by burning away the alcohol
8. roux
- tossed in fat
- the main course on a menu
- a thickening of cooked flour and fat
- to concentrate a liquid by boiling or simmering
9. mise en place
- the main course on a dish
- basic preparation in the kitchen prior to assembling produce
- in pastrycubes of bread that are grilled or fried
- thin, matchstick- size strips of vegetables
10. flambe
- a thickening of cooked flour and fat
- the main course on a menu
- to cook with flame by burning away the alcohol
- to concentrate a liqiud by boiling or simmering
11. en croute
- burnt cream
- firm to the bite
- in pastry
- basic preparation in the kitchen prior to assembling produce
12. bain-marie
- burnt cream
- a small bundle of herbs
- a container of water to keep foods hot without fear of burning
- firm to the bite
13. marinade
- a richly spiced liquid used to give flavour ad assist in tenderising meat or fish
- tossed in fat
- to cook with flame by burning away the alcohol
- the main course on a menu
14. garnish
- served as part of the main item, trimmings
- a container of water to keep food hot without fear of burning
- burned cream
- a small bundle of herbs
15. julienne
- served as part of the main item, trimmings
- items offered seperately to main dish
- thin, matchstick size strips of vegetables
- a container of water to keep foods hot without fear of burning
16. saute
- tossed in fat
- a smooth mixture made from food passed through a sieve
- to concentrate a liquid by boiling or simmering
- items offered seperately to main dish
17. bouquet garni
- flambe
- a small bundle of herbs
- tossed in fat
- cubes of bread that are frie or grilled
18. croutons
- a richly spiced liquid used to give flavour and assist in tenderising meat or fish
- cubes of bread that are fried or grilled
- a small bundle of herbs
- to cook with flame by burning away the alcohol