Culinary Terms

Culinary Terms

1. sauté

   • Tossed in hot fat e.g. sauté potatoes

2. roux

   • A mixture of fat and flour used as a basis for a sauce

3. reduce

   • To concentrate a liquid by boiling or simmering

4. purée

   • A smooth mixture made from food passed through a sieve or liquidised in a food processor

5. mise-en-place

   • Literally ‘put in place’ i.e. preparation either before starting to cook or before serving

6. marinade

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

7. julienne

   • Thin, matchstick–size strips of vegetables

8. garnish

   • A savoury decoration for food, trimmings served with a main item

9. flambé

   • To cook with flame by ‘burning’ away alcohol e.g. crepes suzette

10. entrée

    • A meat dish usually served as a main course

11. en croute

    • In pastry e.g. salmon en croute

12. coulis

    • Sauce made of fruit or vegetable puree