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95752
Culinary Terms
Description
GCSE culinary terms True and False Mind Map on Culinary Terms, created by jane stainer on 17/05/2013.
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culinary terms
culinary terms true and false
gcse
Mind Map by
jane stainer
, updated more than 1 year ago
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Created by
jane stainer
almost 11 years ago
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Resource summary
Culinary Terms
sauté
Tossed in hot fat e.g. sauté potatoes
roux
A mixture of fat and flour used as a basis for a sauce
reduce
To concentrate a liquid by boiling or simmering
purée
A smooth mixture made from food passed through a sieve or liquidised in a food processor
mise-en-place
Literally ‘put in place’ i.e. preparation either before starting to cook or before serving
marinade
A richly spiced liquid used to give flavour to and help tenderise meat and fish
julienne
Thin, matchstick–size strips of vegetables
garnish
A savoury decoration for food, trimmings served with a main item
flambé
To cook with flame by ‘burning’ away alcohol e.g. crepes suzette
entrée
A meat dish usually served as a main course
en croute
In pastry e.g. salmon en croute
coulis
Sauce made of fruit or vegetable puree
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