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Accompaniments
Items offered separately to the main dish e.g vegetables
Flambé
To cook with a flame e.g a Christmas pudding.
Al dente
Literally 'to the tooth', firm to the bite.
Garnish
A savoury decoration for food; trimmings served with the main item.
Au gratin
Sprinkled with cheese and/or breadcrumbs and browned under the grill.
Julienne
Thin matchstick strips of vegetables.
Bain marie
A container used to keep food hot without fear of burning or to cook delicate foods.
Marinade
A richly spiced liquid used to give flavour and tenderise meat and fish.
Brûlée
To burn/caramelise sugar on top of a dessert.
Mise en place
Literally 'put in place'; preparation time before cooking or serving.
Bouquet garni
A bundle of herbs.
Purée
A smooth mixture made from food passed through a sieve or liquidised in a food processor.
Coulis
A sauce made of fruit or vegetable purée.
Reduce
To concentrate a liquid by boiling or simmering.
Croûtons
Cubes of bread fried or grilled.
Roux
A mixture of fat and flour used as a basis for a sauce.
En croûte
Wrapped in pastry e.g Salmon en croute.
Sauté
Tossed in hot fat e.g sautéed potatoes.
Entrée
A meat dish normally served as a main course.
Convenience foods
An item/ingredient that has been pre made e.g 'Ready to roll pastry'.