Karteikarten
Culinary Terms
Karten in diesem Stapel (18)
- 1AccompanimentsItems offered separately to the main dish e.g. vegetables.
- 2Al denteLiterally means ‘to the tooth’, i.e. firm to the bite.
- 3Au gratinSprinkled with cheese and/or breadcrumbs and browned under the grill.
- 4Bain-marieA container of water used to keep foods hot without fear of burning or to cook delicate foods.
- 5Brûlée‘Burned’, e.g. crème brûlée or burned cream
- 6A bundle of herbsBouquet garni
- 7CoulisA sauce made of fruit or vegetable purée
- 8CroutonsCubes of toasted or fried bread
- 9En croute‘In a pastry case’, e.g. salmon en croute
- 10EntréeA meat dish usually served as a main course
- 11FlambéTo cook with a flame by ‘burning’ away the alcohol, e.g. crêpe suzette.
- 12A savoury decoration for food, trimmings served with a main item.Garnish
- 13Thin, matchstick-sized strips of vegetables.Julienne
- 14MarinadeA richly spiced liquid used to give flavour to help tenderise meat and fish.
- 15Mise-en-place‘Put in place’, i.e. preparation either before starting to cook or before serving.
- 16ReduceTo concentrate a liquid by boiling or simmering.
- 17RouxA mixture of fat and flour used as a basis for sauce
- 18SautéTo toss in hot fat, e.g. sauté potatoes
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- GCSE culinary terms True and False Karteikarten am Culinary Terms, erstellt von jane stainer am 15/05/2013.
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- jane stainer
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