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.