COOKING TERMS
Au gratin | Topped with bread crumbs and or cheese and browned in the oven under the broiler |
Au jus | Usually, refers to meat that is served in its own juices |
Baste | The method used to ensure that the food remains moist during the cooking time. The liquid used to base is usually the pan drippings |
Bisque | A thick cream soup |
Crudites | A bunch of raw vegetables |
Dredge | To coat lightly with flour or cornmeal |
Entree | The main course |
Julienne | To cut into matchstick shaped slivers |
Marinate | Put your food, usually meat, into a flavored liquid to tenderize and add flavor |
Meuniere | Means to dredge in flour and sauteed in butter |
Parboil | To partially cook |
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