Karteikarten
Ohne Titel
Karten in diesem Stapel (22)
- 1SauteFried quickly in hot fat
- 2RouxMixture of fat and flour used in making sauces
- 3JuliennePortion of food cut up into short, thin strips; e.g carrot sticks
- 4Egg washBeaten eggs, brushed onto surface of pastry before baking; e.g scones
- 5Mise-en-placePreparation of dishes and ingredients before beginning of service; e.g hair, bowls etc
- 6EntreeMain course of a meal
- 7PureeSmooth cream of liquidized or crushed vegetables or fruit; e.g strawberry puree
- 8Vol-au-ventSmall round case of puff pastry filled with savoury mixture
- 9PatisseriePastries and cakes collectively
- 10AccompanimentsSomething that supplements or complements something else; e.g bowl of salad
- 11MarinadeMixture of oil, wine, spice, or similar ingredients in which food is soaked in before cooking in order to flavour or soften
- 12Al denteFood cooked so it's still firm when bitten; e.g pasta
- 13Au gratinSprinkled with breadcrumbs or grated cheese and browned
- 14Bain mariePan of hot water in which a cooking container is placed in for slow cooking
- 15BruleeWhen something is burned and sprinkled over something; e.g crème brulee
- 16Bouqet garniBunch of herbs encased together, usually for flavouring a stew or soup
- 17CoulisThin fruit or vegetable puree used as a sauce; e.g raspberry coulis
- 18CroutonsSmall piece of fried or toasted bread served with soup or as a garnish
- 19En crouteIn a pastry crust
- 20FlambeCover (food) with spirits and set it alight briefly
- 21GarnishSmall amount of food to decorate or embellish other food
- 22ReduceThickening and intensifying the flavour of a liquid
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- Beschreibung
- Karteikarten am Ohne Titel, erstellt von hannah2jones am 19/05/2016.
- Erstellt von
- hannah2jones
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