Culinary Glossary

Bite or crunch. Culinary Glossary For all the ingredients techniques and cooking equipment youre unfamiliar with well provide you with definitions history and correlating recipes.

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Culinary glossary. 05112015 Lindas Culinary Dictionary A A Dictionary of Cooking Food and Beverage Terms An outstanding and large culinary dictionary and glossary that includes the definitions and history of cooking food and beverage terms. To deep-fat fry or French fry is to cook food until its crisp in enough hot fat or oil to cover the food. The surface of the food browns and if coated turns crisp.

Firm not soft to the bite. Also used to describe small attractive well-flavored dishes offered before a meal or at a drinks reception. To cover with liquid Filling a receptacle with liquid until the content is just covered.

A container holding hot water into which a pan is placed for slow cooking. Please click on a letter below to alphabetically search the many food and cooking terms. Culinary Dictionary Cooking Glossary - Food Industry Terminology RECIPIES BEAUTY FASHION DESIGN STYLE SHOPPING PERFUME SHOES.

Al Dente Literal translation of the French cooking phrase means to the tooth. Setting up prepared food on a plate which will be served directly at the table in front of your. A concentrated flavoring extracted from an item usually by infusion or distillation.

Pan-frying uses enough oil to lightly coat the bottom of the skillet. Al dente The term given to pasta or vegetables cooked until just tender but still retaining a little. A La A French culinary term which translates to in the manner of A La Carte A menu at a restaurant where each food item is separately priced and is not part of a meal plan.

Here is a small glossary of words and expressions that you are likely to find regularly in cookbooks and recipes. Includes items such as vanilla and other extracts concentrated stocks and fumets. Add a liquid to a culinary preparation.

01042016 To cook food in hot cooking oil or fat usually until a crisp brown crust forms. A la Carte. The stalk is candied and used as a decoration for cakes and desserts.

A unit of heat or energy known as a kilocalorie. Aerate To mix or incorporate air into ingredients to make them puffier and lighter for example aerating egg whites. 06082012 A mixture of beaten eggs whole eggs yolks or whites and a liquid usually milk or water used to coat baked goods to give them a sheen.

A list of food items each priced and served separately. 04052021 Our list of 101 culinary terms includes cooking terminology food prep terms and beverage definitions that every restaurateur should know from a la carte and au jus to yakitori and zest. Arrange on plate Or plating a dish.

Welcome to OCS culinary glossary. French served with cream or a cream-based sauce. French dishes prepared with tomatoes green peppers and onions as.

Bruschetta Grilled slices of bread brushed with olive oil and fresh garlic. If you want to submit a culinary term with a definition and picture do not hesitate. Traditionally a cushion of bread on which are served various foods hot or cold.

Bread Flour -Bread flour contains a higher level of gluten a protein that provides the structure and elasticity necessary for yeast dough. To cook with dry heat. Brine A salt water solution used for preserving foods.

Bagasse Remains of sugar cane from which the juice has been extracted used as a fuel. Matchstick cut -julienne cut usually 18 x 18x 2 B ain-Marie. This is a live resource where terms are added as we add new courses recipes or posts.

French refers to a list of food items each priced separately.

The Giant List Of 101 Culinary Terms All Chefs Should Know Toast Pos Culinary Cooking Culinary Lessons Toast Pos