Accompaniments.

Items offered separately to a main dish.

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Al dente.

Firm to the bite.

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Au gratin.

Sprinkled with cheese or breadcrumbs and browned.

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Bain-Marie.

A container of water to keep foods hot without fear of burning.

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Brûlée.

Burned cream.

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Bouquet garni.

A small bundle of herbs.

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Coulis.

Sauce made of fruit or vegetable puree.

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Croutons.

Cubes of bread that are fried or grilled.

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En croute.

In pastry.

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Entrée.

A main course dish served with a white or brown sauce.

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Flambé.

To cook with a flame by burning away the alcohol.

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Garnish.

Adding the final touches to enhance a dish.

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Julienne.

Thin, matchstick-size strips of vegetables.

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Marinade.

A richly spiced liquid used to give flavour and assist in tenderising meat and fish.

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Mise-en-place.

Basic preparation prior to assembling products.

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Puree.

A smooth mixture made from food passed through a sieve.

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Reduce.

To concentrate a liquid by boiling or simmering.

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Roux.

A thickening of cooked flour and fat.

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Sauté.

Tossed in fat.

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