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