Culinary Terms

Flambe is a savoury decoration for food.

Julienne is a thin, matchstick-sized strips of vegetables.

Marinade is a rich spice sprinkled on to give flavor to rice.

Mise en place means " put in place".

Puree is a clumpy mixture made from food passed through a sieve or food processor.

Saute to toss in hot fat, e.g. saute potatoes

A la carte is a mixture of fat and flour used as a basis for a sauce.

Filo is a very fine pastry used to makt strudels and pastry parcels.

Poach to cook very gently below boiling point

Table D hote is a menu with food items individully priced.

Reduce to concentrate a liquid by boiling or simmering.

Roux is a mixture of fat and flour used as a basis for sauce.