Changing the way you learn

Question	Answer
Croûtons	Cubes of fried or toasted bread. Served with soups and salads.
Accompaniments	Food that is served seperately from the main dish, such as vegetables.
Al dente	Cooked, But firm when bitten.
Au gratin	Sprinkled with breadcrumbs and/or grated cheese and browned.
Bain-marie	A large pan half filled with hot water. Other pans are put in or above the water to keep warm or cook very gently.
Bouquet garni	A bunch of mixed fresh herbs - often used in stews and soups
Brûlèe	A "burnt" or caramelised sugar topping for a dessert.
Coulis	A fruit or vegetable purée used as a sauce.
En croûte	Wrapped in pastry
Entrée	A main course.
Flambé	Covered in alcohol and set on fire
Garnish	An edible decoration served as part of a dish. For example, a slice of lemon.
Julienne	Small, thin strips of vegetables.
Marinade	A spiced liquid that meat or fish is soaked in before cooking to add flavour and make it tender.
Mise en place	Preparing ingredients and equipment before starting to cook - for example, weighing and measuring out ingredients.
Purèe	A smooth mixture made by blending food or passing it through a sieve.
Reduce	Concentrate a liquid by boiling it to evaporate some of the water.
Roux	A fat ( usually butter) and flour mix. Used to thicken sauces.
Sauté	Fry by tossing in a small amount of hot fat.

Key terms

	Created by Liam Neville-Taylor almost 7 years ago