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CULINARY TERMS
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SAUTÉ
• To toss quickly in fat e.g. sautéed potatoes
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ROUX
• Thickening of a sauce using fat and flour
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JULIENNE
• A method of cutting long strips of ingredients –
usually vegetables such as carrots
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EGG WASH
• Beaten egg with a little milk or water – often used
to glaze food products
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MISE EN PLACE
• Basic preparation in the kitchen before serving starts
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EXAMPLE
• A good example of using this technique that we all
seem to understand is making a simple sandwich.
Think about it. You gather up all the ingredients you
need and get them ready for assembly. You may
have to make the tuna salad, slice the tomatoes, or
grill the chicken, but you have all the makings
before you even think of putting the sandwich
together. Make sense? So why not apply the same
technique to all your cooking.
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ENTREE
• Main course on a menu
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PUREE
• A preparation obtained by mashing and seiving
certain foods
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VOL AU VENT
• A large
• puff pastry case usually with a savoury filling in
the centre
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PATISSERIE
• Means the art of the pastry cooking or various foods
made from pastry
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ACCOMPANIMENTS
• Items offered separately with a meal
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MARINADE
• A richhly spiced liquid used to give flavour and assist
in tenderising meat and fish.
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AL DENTE
• Italian cookery term meaning ‘firm to the bite’
commonly used for pasta and rice but the term is
often applied to cooked fresh vegetables as well.
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AU GRATIN
• To sprinkle with cheese or breadcrumbs and
browned in the oven or under a grill
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BAIN MARIE
• A container of water used to keep food warm or
cook delicate foods (soufflé being a good
example)
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BRULEE
• Brulee: often commonly seen with ‘crème’ in front
translating to ‘burnt cream’ referring to the
caramelized sugar on top
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BOUQUET GARNI
• A small bundle of herbs, often used in many stocks,
soups and sauces to add flavour to the dish.
Traditionally made up of a bay leaf, thyme and
parsley as a base with other ingredients being
added as needed.
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COULIS
• Sauce made from food or vegetable puree
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CROUTONS
• Fried cubes of bread used to garnish soups and
stews mainly.
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EN CROUTE
• Something, often a savory ingredient, wrapped in
pastry, for example ‘Salmon en croute’
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FLAMBE
• To cook with flame by burning alcohol. Caution,
may set things on fire!
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GARNISH
• Served with a main item as trimmings and
decoration!
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REDUCE
• To concentrate a sauce, soup or cooking liquid by
boiling or simmering.