요리용어 정리 Define food preparation terms.

a la mode: ice cream served on dessert

al dente: firm, not soft or mushy; usually refers to pasta or vegetables

au gratin: a food topping of breadcrumbs, cheese and/or a rich sauce that is placed on a food item and then broiled to make it brown and crusted on top.

au jus: method of preparing meat in its natural juices, usually unthickened pan drippings; served with a meat item such as prime rib.

battered: an item prepared for deep-frying by coating it in a semi-liquid mixture containing flour or other starch

blackened: heavily spiced item that is seared over high heat.

breaded: covered with crumbs

butterfly: cut a food item partially through and spread it open to increase the surface area.

canape: a cold appetizer served open-faced on bread, toast, crackers or pastry.

chateaubriand: a thick filet of beef steak, carved at the tableside.

clarify: make clear by removing solid particles, normally from butter or soup.

devein: remove main vein from shrimp.

flambe: finish cooking with a spirit and set aflame.

julienne: cut into small, thin strips.

marinate: soak a food item in a seasoned liquid.

medallions: small round slices of meat, usually from tenderloin.