5 Terms
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Culinary
Of or pertaining to the art of cooking and preparing foods.
Industry: Restaurants
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Culinary
Veloute
Restaurants; Culinary
Sauce thickened with flour; often used as a base for soups, stews and fricassee.
Welsh Rarebit
Restaurants; Culinary
Cheese sauce made with ale or beer and served over toast or crackers.
Souffle
Restaurants; Culinary
A dish (often a dessert) made from a sauce, egg yolks, beaten egg whites, flour, and a flavouring or puree and baked until puffed up.
Roux
Restaurants; Culinary
A paste of fat (usually butter) and flour that is used to thicken sauces and soups.
Au Gratin
Restaurants; Culinary
Cooked with a topping of bread crumbs and sometimes butter and/or grated cheese; also referred to as gratiner.
