Level 1 Level 3
Level 2

Learning definitions


20 words 0 ignored

Ready to learn       Ready to review

Ignore words

Check the boxes below to ignore/unignore words, then click save at the bottom. Ignored words will never appear in any learning session.

All None

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