Flashcards in Culinary Terms Deck (19)
Food offered separately from the main dish.
Firm to the bite.
Sprinkled with cheese or breadcrumbs and browned.
A large pan filled half with hot water, a glass bowl or another pan is put on top to keep warm or cook gently.
A small bundle of herbs.
A burnt or caramelised sugar top
Ing for a dessert.
A fruit or vegetable purée used as a sauce.
Cubes of fried or toasted bread.
A main course
Covered in alcohol and set on fire.
An edible decoration served as part of the dish.
Small thin strips.
A spiced liquid that meat or fish is soaked in before cooking to add flavour and make it tender.
Mise en place
Basic preparation of ingredients.
A smooth mixture made by bleding food or passing it through a sieve.
Concentrate a liquid by boiling it to evaporate some oft he water.
A fat and flour mix used to thicken sauces.