Karteikarten
Cooking keywords
Karten in diesem Stapel (19)
- 1AccomopanimentsSomething that supplements or complements something else.
- 2Al denteDescribes pasta and vegetables, rice or beans that are cooked to be firm to the bite. The etymology is Italian "to the tooth.".
- 3Au GratinSprinkled with breadcrumbs or grated cheese and browned.
- 4Bain-marieA pan of hot water in which a cooking container is placed for slow cooking.
- 5BrûléeAlso known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.
- 6Bouquet garniA bunch of herbs, typically encased in a muslin bag, used for flavouring a stew or soup.
- 7CoulisA thin fruit or vegetable puree, used as a sauce.
- 8CroutonsA small piece of fried or toasted bread served with soup or used as a garnish.
- 9En CrouteIn a pastry crust.
- 10EntréeThe main course of a meal.
- 11Flambe(of food) covered with spirits and set alight briefly.
"crêpes flambé" - 12GarnishDecorate or embellish (something, especially food).
- 13JulienneA portion of food cut into short, thin strips.
- 14MarniadeA mixture of oil, wine, spices, or similar ingredients, in which meat, fish, or other food is soaked before cooking in order to flavour or soften it.
- 15Mise-en-place(in a professional kitchen) the preparation of dishes and ingredients before the beginning of service.
- 16PureeA smooth cream of liquidized or crushed fruit or vegetables.
- 17ReduceMake smaller or less in amount, degree, or size.
- 18RouxA mixture of fat (especially butter) and flour used in making sauces.
- 19SautéFried quickly in a little hot fat.