Terminology

Question 1

Accompaniment

Answer 1

Items offered separately to main dish. E.g: Garlic bread, salad.

Question 2

Au gratin

Answer 2

Sprinkled with cheese and/or breadcrumbs and browned under a grill

Question 3

Marinade

Answer 3

A richly spiced liquid used to tenderise and give flavour to fish and meat.

Question 4

Roux

Answer 4

A mixture of fat and flour as a basis for a sauce.

Question 5

Bauquet Garni

Answer 5

A bundle of herbs

Question 6

Garnish

Answer 6

A savoury decoration/ trimmings on a dish

Question 7

Bain-Marie

Answer 7

A container of water used to keep foods hot without the fear of burning or to cook delicate foods.

Question 8

Brûlée

Answer 8

‘Burned’ e.g: burned crème or crème brûlée.

Question 9

Coulis

Answer 9

A sauce made of fruit or vegetable purée.

Question 10

En croûte

Answer 10

In pastry e.g: salmon en croûte.

Question 11

Entrée

Answer 11

A meat dish usually served as a main.

Question 12

Flambé

Answer 12

To Cook with flames by ‘burning’ away the alcohol.

Question 13

Sauté

Answer 13

Tossed in fat. E.g: sauté potatoes.

Question 14

Julienne

Answer 14

Thin match stick like strips of vegetables.

Question 15

Croutons

Answer 15

Small cubes of bread that are fried or grilled.

Question 16

Mis-en-place

Answer 16

Literally means ‘put in place’, I.e: the preparation before serving or cooking.

Question 17

Purée

Answer 17

A smooth mixture made from food pass through a blender or liquified in a food processor.

Question 18

Reduce

Answer 18

To concentrate a liquid by either boiling or simmering.

Question 19

Al denté

Answer 19

Literally means ‘to tooth’, i.e: firm to bite. E.g: pasta, vegetables…

Question 20

What is a rotisserie used for?

Answer 20

For cooking large joint and whole animals, such as chickens.