Dictionary of culinary terms
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 foiluse for cooking fish, chicken and vegetables. la pâte A mixture or paste; uncooked dough. la rouille a garlic and oil sauce. WebAn outstanding and large culinary dictionary and glossary that includes the definitions and history of cooking, food, and beverage terms. Please click on a letter below to …
Dictionary of culinary terms
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WebWaffle: Batter cooked on a hot greased waffle iron. Wagon jobber (food industry term): A wholesaler that sells a limited variety and quantity of products from a truck. Waldorf Salad: The original Waldorf salad, created at New York's Waldorf Astoria Hotel in the 1890s, contained only apples, mayonnaise, and celery.
WebAug 6, 2012 · How many of the definitions in this dictionary of culinary terms do you already know? A al dente Literally, “to the tooth”; refers to an item, such as pasta or … WebHawaiian Food & Cooking Terms / Glossary. Indian Food & Cooking Terms / Glossary. Italian Food & Cooking Terms / Glossary. Japanese Food & Cooking Terms / …
WebThis handy food and cooking dictionary will tell you the meaning of all of those cooking terms you find in your recipe books. Refer to it over and over as you need and you will … WebTo cut food into small pieces with a knife. Clarify. To make a liquid (either butter, stock or broth) clear by skimming away or filtering out fat and impurities. Coat. To cover food on all sides with flour, crumbs or batter. Coddle. To cook food (especially eggs) slowly in water just below the boiling point. Cool.
WebGlossary of Food Terms T ested recipes and good measuring techniques help ensure good results when cooking and baking. It’s also important to understand the terms used in the instructions of a recipe. Each term has a specific meaning. Understanding these terms and using the correct procedure contribute to the success of the food product.
Webculinary adjective cu· li· nary ˈkə-lə-ˌner-ē ˈkyü- ˈkü- : of or relating to the kitchen or cookery culinary arts culinary recipes culinary schools culinarily ˌkə-lə-ˈner-ə-lē ˌkyü- ˌkü- … how much is it to neuter a male rabbit ukWeb1 : fried in a small amount of fat roast beef with sauté potatoes 2 : used in sautéing a sauté pan improve your sauté technique Example Sentences Verb Sauté the onion and garlic. peppers sautéed in olive oil Recent Examples on the Web Verb Add the Crispy Baked Tofu and saute for another minute. how much is it to neuter a dog in michiganWebFeb 3, 2024 · The Glossary: French Cooking Terms Defined (and How to Pronounce Them) Browse by Letter A B C D E F G H J L M P R S T V Aioli Pronunciation: ay-OH-lee or a-oh-LEE Traditionally: an emulsion of garlic, salt, and olive oil. Popularly: a garlicky flavored mayonnaise. Amandine Pronunciation: ah-mahn-deen how much is it to neuter a male guinea pigWebApr 12, 2007 · Dictionary of Cooking Terms Multiple terms are used exclusively in cooking. You need to knowledge what few nasty in sort to perceive straight simple baking. Some of the most common is definite here. Published: Apr 12, 2007 Save Article Media Platforms Design Our Al dente:Pasta cooked time just firm. From the Italian "to one tooth." how do i activate an indigo cardWebJul 15, 2024 · A-Z of Cookery And Cooking Terms A–B C D–F G–L M–P Q–T U–Z A — B acidulated water — water with lemon, lime, or vinegar added to stop peeled apples or other fruit or vegetables from browning. al dente — food item that is cooked in a way that leaves a ‘bite of firmness’, e.g. in pasta and rice, rather than being soft how do i activate a deactivated iphoneWebAug 24, 2015 · Light or Lite: A nutritionally altered product that contains one-third fewer calories or half the fat of the reference food. If the food derives 50 percent or more of its … how much is it to neuter a rabbit ukWebThis terms has two different definitions in cooking. One is to allow yeast to combine itself with water until bubbles begin to form, which activates the yeast so that it will serve as a leavening agent. It also refers to a rest period given to certain doughs, after they have been formed into the shape in which they will be baked. Puree: how do i activate an o2 account