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Flashcards in Culinary Terms Deck (19)
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Accompaniments

Food offered separately from the main dish.

1

Al dente

Firm to the bite.

2

Au gratin

Sprinkled with cheese or breadcrumbs and browned.

3

Bain-marie

A large pan filled half with hot water, a glass bowl or another pan is put on top to keep warm or cook gently.

4

Bouquet garni

A small bundle of herbs.

5

Brûlée

A burnt or caramelised sugar top
Ing for a dessert.

6

Coulis

A fruit or vegetable purée used as a sauce.

7

Croûtons

Cubes of fried or toasted bread.

8

En croûte

In pastry

9

Entrée

A main course

10

Flambé

Covered in alcohol and set on fire.

11

Garnish

An edible decoration served as part of the dish.

12

Julienne

Small thin strips.

13

Marinade

A spiced liquid that meat or fish is soaked in before cooking to add flavour and make it tender.

14

Mise en place

Basic preparation of ingredients.

15

Purée

A smooth mixture made by bleding food or passing it through a sieve.

16

Reduce

Concentrate a liquid by boiling it to evaporate some oft he water.

17

Roux

A fat and flour mix used to thicken sauces.

18

Sauté

Tossed in fat.