Transcript Test your knowledge

Test your knowledge
Culinary terms
Mise en place
Basic preparation in
the kitchen before
service starts, e.g.,
chopping onions,
peeling carrots,
weighing ingredients
etc
Egg wash
Beaten egg, sometimes
with a little milk or
water. Used to glaze
foods, before cooking,
e.g., glazing pasties and
sausage rolls before
baking.
Baking blind
To cook pastry without
any filling. Usually the
pastry shell is lined with
paper and baking
beans. Once the pastry
is cooked, the filling is
added, e.g., the pastry
base for a quiche.
Dice
To cut foods, often
vegetables, into neat
squares, e.g., onions,
carrots etc.
Sauté
To toss foods in hot fat,
usually to quickly fry
foods in a frying pan,
e.g., sauté potatoes
En croute
To wrap foods in pastry,
e.g., sausage rolls, beef
Wellington
Garnish
Creamy cannellini bean soup with
crispy bacon garnish.
A trimming added to a
savoury dish, to improve
the presentation, e.g., a
tomato crown with cold
meats.
Delicious short ribs with a stunning
garnish of pickled lotus root chips.
Decorate
Trimming added to a
sweet dish, to improve the
presentation, e.g., a
strawberry slice on top of a
cupcake
Al dente
An Italian term used to
describe the degree of
cooking for vegetables
or pasta, meaning “just
done”.
It means to the bite, or
literally means to the
tooth
A la carte
Dishes from a menu
that are prepared to
order and priced
individually
Au gratin
To cover with
breadcrumbs and / or
grated cheese and to
grill until brown, e.g.,
macaroni cheese
Coulis
Chocolate Torte with Ganache and
Raspberry Coulis
A sauce that is
thickened by its main
ingredient (vegetable or
fruit) and served as a
puree, e.g., raspberry
coulis
Cream of potato with
pepper coulis
Canapé
A bite sized savoury
start to a meal, often
presented on a small
slice of bread or in a
pastry case
Bain Marie
A vessel (such a as
saucepan) half filled
with water which sauces
and other delicate
dishes are cooked or
kept warm without
burning, e.g., melted
chocolate.
Croquette
Cooked foods (often
potato) moulded into a
cylinder, dipped into
flour, egg and
breadcrumbs and deep
fried.
Marinade
Ingredients (often liquid
such as oil and vinegar,
and spices etc) that
food is placed in before
cooking to add or
improve the flavour. It
often also tenderises
the meat. Often used in
Indian cookery and for
barbeques.
La brochette
On a skewer, e.g.,
kebabs.
Bouquet garni
A bundle of herbs, such
as bay leaf, parsley,
thyme wrapped in a
leek skin, or muslin
cloth. This is used to
flavour soup, casseroles
etc, but is removed
before serving.
Croutons
Cubes of bread, fried or
toasted served with
soups or in salads.
Crepes
Thin French-style
pancakes.
Canapés
A bite sized savoury
start to a meal, often
presented on a small
slice of bread pastry
case.
Flambé
A dish containing spirits
(alcohol). This alcohol is
set alight either during
the cooking process or
just before serving ,
e.g., Christmas
pudding.
Gateau
A cake (usually an
upmarket one) of more
than one portion.
Hors D’oeurve
first course dishes
Roux
A thickening of flour and
fat of equal proportions,
e.g., as the basis of a
béchamel sauce.
Table d'hôte
A meal at a fixed price
(a set menu).
Brulee
Melted and caramelised
sugar on top of a
dessert, e.g.., crème
brulee
Puree
A preparation obtained
by mashing / sieving
certain foods, e.g.., a
pureed vegetable
soup, a fruit coulis
Julienne
A method of cutting long
strips of ingredients,
usually vegetables such
as carrots.
Menu
A list of dishes available
to order from a
restaurant.
Reduce
To concentrate a liquid
by boiling. It is reduced
by at least half.
Accompaniments
Foods offered
separately with a meal,
e.g.. garlic bread, fries.
Vol au vent
A puff pastry case,
usually with a savoury
filling in the centre (very
80’s).
Patisserie
Means the art of the
pastry cook, or foods
made from pastry
Entree
The main course on a
menu.