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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