Preparation and Culinary Skills

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Accompaniments
Food that is served separetely from the main dish, e.g. vegetables.
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Al dente
Cooked, but still firm when bitten.
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Au gratin
Sprinkled with breadcrums and/or grated cheese and browned.
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Bain-marie
A large pan half filled with hot water. Other pans are put in or above the water to keep warm or cook very gentle.
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Bouquet garni
A bunch of mixed fresh herbs - often used in stews and soups.
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Brulee
A "burnt" or caramelised sugar topping for dessert.
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Coulis
A fruit or vegetable puree used as a sauce.
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Croutons
Cubes of fried or toasted bread. Served with soups and salads.
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En croute
Wrapped in pastry.
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Entree
A main course.
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Flambe
Covered in alcohol and set on fire.
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Garnish
An edible decoration served as part of a dish. E.g. a slice of lemon.
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Julienne
Small, thin strips of vegetables.
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Marinade
A spiced liquid that meat or fish is soaked in before cooking to add flavour and make it tender.
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Mise en place
Preparing ingredients and equipment before starting to cook - e.g. weighing and measuring out ingredients.
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Puree
A smooth mixture made by blending food or passing it through a sieve.
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Reduce
Concentrate a liquid by boiling it to evaporate some of the water.
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Roux
A fat and flour mix. Used to thicken sauces.
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Saute
Fry by tossing in a small amount of hot fat.
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Other cards in this set

Card 2

Front

Al dente

Back

Cooked, but still firm when bitten.

Card 3

Front

Au gratin

Back

Preview of the front of card 3

Card 4

Front

Bain-marie

Back

Preview of the front of card 4

Card 5

Front

Bouquet garni

Back

Preview of the front of card 5
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