culinary terms

3. Literally means ‘to the tooth’ i.e. firm to the bite
6. A container of water used to keep foods hot without fear of burning or to cook delicate foods
7. A smooth mixture made from food passed through a sieve or liquidised in a food processor
8. Items offered separately to main dish e.g. vegetables and sauces
10. A savoury decoration for food, trimmings served with a main item
11. Burned’ e.g. crème brûlée or burned cream
12. To concentrate a liquid by boiling or simmering
13. Sprinkled with cheese and/or breadcrumbs and browned under a grill
15. Sauce made of fruit or vegetable puree
17. A richly spiced liquid used to give flavour to and help tenderise meat and fish
18. In pastry e.g. salmon en croute

1. Tossed in hot fat e.g. sauté potatoes
2. To cook with flame by ‘burning’ away alcohol e.g. crepes suzette
4. Thin, matchstick–size strips of vegetables
5. Cubes of bread fried or grilled
6. A bundle of herbs
9. Literally ‘put in place’ i.e. preparation either before starting to cook or before serving
14. A mixture of fat and flour used as a basis for a sauce
16. A meat dish usually served as a main course