How to store it

BRIE

If it's not ripe enough when you buy it, keep it somewhere warm for a while. But if it's just right, put it in the bottom of the fridge until an hour before the meal. Any left-overs should be re-wrapped and put back in the box. Kept properly, the cheese will ripen from the outside towards the centre.

CAMEMBERT

Treat it the same way as Brie. If any Camembert is left at the end of a meal, put it back in the box and store it cut-side up in the bottom of the fridge. This will keep the cheese well inside the rind.

GOAT CHEESES

Keep them in a cool place after you've wrapped them carefully to prevent the air getting to the cheese.

ST. PAULIN

Like other semi-hard cheeses, St. Paulin should be stored in a suitably cool place. Always wrap the cheese carefully, so that no air can get to it. And take it out an hour before you eat it. Follow this rule for all cheeses.

ROQUEFORT

A cheese which is said to have been Charlemagne's favourite, must be stored properly if you are going to do it justice. Ideally, it should be wrapped and then stored in a plastic container to keep it moist and fresh, either in the bottom of the fridge or some other suitably cool place.

Methods of preparation

BAKE To cook in an oven. e.g. potatoes, cakes, bread.

BASTE To moisten the product with its own juices, fat or sauce.

BEAТ То mix vigorously, e.g. eggs.

BOIL To cook in water or other liquid at 100°C.

BRAISE To brown meat or vegetables in fat, then to cook slowly in a small amount of liquid.

BROIL The American equivalent of 'to grill'.

CREAM To mix sugar, shortening and other ingredients until smooth.

CREAMED To cook by braising something with cream, e.g. creamed mushrooms

CRUMB To coat with breadcrumbs before frying.

DEEP FR Y To cover in hot fat which is deep enough to cover the item.

DICE To cut into small cubes.

FLAMBER To pour alcohol on a food item and light it. e.g. crepes flambees

(French)

FRY To cook in fat in a frying pan.

GARNISH To decorate food for presentation at the table, e.g. fish garnished with slices of lemon.

GRATE To rub foods against a grater, e.g. grated carrots, cheese etc.

GRATINAТЕ To brown the top of a sauced item. e.g. cauliflower au gratin.

GRILL To cook under direct heat. e.g. grilled liver

MARINATE To soak in marinade, a spiced liquid mixture of oil, wine, vinegar and herbs to make tender, e.g. marinated herring

PEEL To remove the skin from fruit or vegetables, e.g. peeled almonds.

PLANK To broil meat or fish on a special wooden board e.g. planked beefsteak

POACH To cook under boiling point in a hot liquid, e.g. poached eggs

ROAST To cook fish or meat in an oven. e.g. roast beef

SALT To add salt to an item of food

SAUTEE To cook very slowly in a small amount of fat. e.g. sauteed mushrooms

SEASON To add spices, sauces or other ingredients to improve the taste.

SHRED To cut into thin pieces, e.g. shredded cabbage

SIMMER To cook in liquid just below boiling point

SLICE To carve into slices.

SMOKE To cook fish, meat etc in smoke e.g. smoked whitefish

SOAK To keep in a liquid for a long time.

SPICE To add spices such as salt and pepper.

STEAM To cook in steam formed by boiling water, e.g. steamed haddock.

STEW To simmer in a liquid until tender, e.g. stewed meat, prunes.

WHIP To beat rapidly, e.g. whipped cream.

Practice

Exercise I Answer these questions as simply as possible:

1. What are baked potatoes?

2. What is braised beef?

3. What is deep-fried squid?

4. What are sautee potatoes?

5. What is smoked haddock?

Exercise II From the list of raw materials and methods of preparation, make up some dishes to complete menus of your own.