95752
Description
Mind Map by jane stainer, updated more than 1 year ago
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Created by jane stainer
over 11 years ago
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Culinary Terms
- sauté
- Tossed in hot fat e.g. sauté
potatoes
- Tossed in hot fat e.g. sauté
potatoes
- roux
- A mixture of fat and
flour used as a basis for
a sauce
- A mixture of fat and
flour used as a basis for
a sauce
- reduce
- To concentrate a liquid by boiling or
simmering
- 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
- 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
- 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
- A richly spiced liquid used to give
flavour to and help tenderise meat and
fish
- julienne
- Thin, matchstick–size
strips of vegetables
- Thin, matchstick–size
strips of vegetables
- garnish
- A savoury decoration for food,
trimmings served with a main item
- A savoury decoration for food,
trimmings served with a main item
- flambé
- To cook with flame by ‘burning’ away alcohol e.g.
crepes suzette
- To cook with flame by ‘burning’ away alcohol e.g.
crepes suzette
- entrée
- A meat dish usually served as a main course
- A meat dish usually served as a main course
- en croute
- In pastry e.g.
salmon en croute
- In pastry e.g.
salmon en croute
- coulis
- Sauce made of fruit or
vegetable puree
- Sauce made of fruit or
vegetable puree
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