Key Terms Flashcards
1
Q
Julienne
A
Thin matchsticks made from jardienere
2
Q
Brunoise
A
Small dices made from from julienne
3
Q
Jardinere
A
Large batons
4
Q
Macedoine
A
Cubes from jardienere
5
Q
Paysanne
A
A variety of shapes ( circles, cubes etc)
6
Q
Reduce
A
To concentrate a liquid by boiling and simmering
7
Q
Marinade
A
A rich spicy liquid used to tenderise or give flavour to meat
8
Q
Garnish
A
Served as part of the main item, trimmings
9
Q
Au Gratin
A
Sprinkled with cheese or breadcrumbs then browned
10
Q
Roux
A
Equal quantities of fat and flour to make a sauce
11
Q
Al Dente
A
Firm to the bite
12
Q
Brulee
A
Burned cream
13
Q
En Croute
A
In pastry
14
Q
Accompaniments
A
Items offered separately to main dish
15
Q
Bain Marie
A
A container of water to keep foods hot without fear of burning
