Culinary Terms - Toot Hill School1).pdf · •Basic preparation in the kitchen before serving...

CULINARY TERMS

SAUTÉ

• To toss quickly in fat e.g. sautéed potatoes

ROUX

• Thickening of a sauce using fat and flour

JULIENNE

• A method of cutting long strips of ingredients –

usually vegetables such as carrots

EGG WASH

• Beaten egg with a little milk or water – often used

to glaze food products

MISE EN PLACE

• Basic preparation in the kitchen before serving starts

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.

ENTREE

• Main course on a menu

PUREE

• A preparation obtained by mashing and seiving

certain foods

VOL AU VENT

• A large

• puff pastry case usually with a savoury filling in

the centre

PATISSERIE

• Means the art of the pastry cooking or various foods

made from pastry

ACCOMPANIMENTS

• Items offered separately with a meal

MARINADE

• A richhly spiced liquid used to give flavour and assist

in tenderising meat and fish.

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.

AU GRATIN

• To sprinkle with cheese or breadcrumbs and

browned in the oven or under a grill

BAIN MARIE

• A container of water used to keep food warm or

cook delicate foods (soufflé being a good

example)

BRULEE

• Brulee: often commonly seen with ‘crème’ in front

translating to ‘burnt cream’ referring to the

caramelized sugar on top

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.

COULIS

• Sauce made from food or vegetable puree

CROUTONS

• Fried cubes of bread used to garnish soups and

stews mainly.

EN CROUTE

• Something, often a savory ingredient, wrapped in

pastry, for example ‘Salmon en croute’

FLAMBE

• To cook with flame by burning alcohol. Caution,

may set things on fire!

GARNISH

• Served with a main item as trimmings and

decoration!

REDUCE

• To concentrate a sauce, soup or cooking liquid by

boiling or simmering.