Culinary Terms Flashcards
Al dente
Firm to the bite.
Accompaniments
Food offered separately from the main dish.
Au gratin
Sprinkled with cheese or breadcrumbs and browned.
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.
Bouquet garni
A small bundle of herbs.
Brûlée
A burnt or caramelised sugar top
Ing for a dessert.
Coulis
A fruit or vegetable purée used as a sauce.
Croûtons
Cubes of fried or toasted bread.
En croûte
In pastry
Entrée
A main course
Flambé
Covered in alcohol and set on fire.
Garnish
An edible decoration served as part of the dish.
Julienne
Small thin strips.
Marinade
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.
