Culinary terms list
WebAug 6, 2012 · The fruit of certain types of capsicum peppers (not related to black pepper), used fresh or dry as a seasoning. Chiles come in many types (for example, jalapeno, … WebJan 22, 2024 · A French culinary term describing the browning of vegetables and bones to be used in the production of stocks. Pinch. A small amount of a dry ingredient (the trifling amount that can be pinched between the forefinger and the thumb), usually salt, pepper, or spices. The quantity required of a pinch is equal to ¼ tsp. measured.
Culinary terms list
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WebMay 31, 2024 · Process — This is one of those cooking terms that have several definitions: 1) To preserve food by way of canning. 2) To run food through a food processor. 3) Any other method of preparing food in a specific method. (I.e., “to process the carrots” would mean to peel and chop them.) WebOct 10, 2024 · la julienne the act of cutting an ingredient into small strips. la macédoine diced mixed vegetables. la papillote folded parchment paper or or folded aluminum …
WebTartare: cold sauce for meat or fish: mayonnaise with hard-boiled egg yolks, onions and chopped olives. Tarte: tart, round cake or flan; can be a sweet or savory French food. … Web1. A sharp, sour or tart flavor. 2. A wine-tasting term for a sharp, sour flavor caused by an abnormally high acid content. Adobo Sauce (ah-DOH-bo) A Mexican seasoning paste or …
WebJan 22, 2024 · Daube. A French term referring to a method of braising meat in red wine stock well-seasoned with herbs. Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. The meat used in … WebFry. To cook in hot fat; to pan fry in a small amount of fat or deep fry in a large amount of fat that covers the food. Glaze. To coat with a smooth mixture to give food a glossy look. …
WebMull – to infuse a beverage (usually wine, beer, or cider) with flavor by heating it with herbs, spices, and fruits. Common mulling ingredients include citrus juices, nutmeg, sugar, …
WebCulinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [1] [2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. inclusionary zoning planningWebOct 10, 2024 · The noun ‘le jus lié’ refers to a thickened gravy. Mortifier to tenderize meat Mouiller to moisten, add: to add liquid to a dish to allow for cooking Napper to coat or cover (e.g. a cake with chocolate). Paner to coat with breadcrumbs before frying incarnation\\u0027s 7lWebCulinary Terms and Definitions in Alphabetical Order. A. a la Carte – (French) Each menu item is priced separately: Foods prepared to order. Al Dente – Refers to pasta and some … incarnation\\u0027s 7jWebMay 6, 2024 · This cooking term refers to coating in breadcrumbs. Panade. A mixture of starch and liquid that’s added to ground meat for hamburger patties/meatballs. … incarnation\\u0027s 7pWebculinary: [adjective] of or relating to the kitchen or cookery. incarnation\\u0027s 7gWeb1 minute ago · Use a Shopping Basket. If you are not shopping for a family, one of the quickest ways to shave $100 off your grocery bill is by using a shopping basket instead … incarnation\\u0027s 7eWebOn this list, you'll find terms used for obscure cooking processes, as well as the equivalent of words you probably use every day. Peruse this list of 50 words and see which ones … incarnation\\u0027s 7n