Culinary Terms Q
Culinary Terms Q #Quenelles: Forcemeat formed into balls usually with two spoonsand, then poached or fried. Queen of Puddings – A baked dessert popular in nineteenth-century England consistency of a […]
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Culinary Terms Q #Quenelles: Forcemeat formed into balls usually with two spoonsand, then poached or fried. Queen of Puddings – A baked dessert popular in nineteenth-century England consistency of a […]
Sandwich sandwich is a food consisting of one or more different types of food, such as sliced cheese or meat, vegetables, placed on or between one or more slices of
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Vegetable In daily usage, vegetable is a part of a plant that is consumed by us as food and as part of savory meal. The term of vegetable is some
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Cooking Methods Foods can be cooked in fat, water, air or steam. These are known as cooking media. There are two general types of cooking methods :dry heat and moist
Pastry Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously
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Soup – Recipes and Types Soup is a liquid food consisting of meat, sea-food, vegetable, cereals, poultry etc. They plan an important role on the menu and are regarded as
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Business applications – Hotel Computer Applications Business applications refers to any application that is important to running business. Business applications can range from large line-of-business systems to specialized tools. Consider
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Sauce – Recipe, Ingredients Sauce is a flavour cooked usually thickens liquid used to season other food. It adds to richness, moisture, flavour, colour and brightness also. A sauce is
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Stock – Recipe, Ingredients For the culinarian, stock means “a liquid in which meat, fish, or vegetables are simmered.” It is the basis for soup, sauce, gravy, or stew. Although
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Basic pasta and sauce There are many forms of pasta, most of which can categorized as Italian-style or Oriental. Italian-style pasta is primarily wheat-based. Oriental pasta made from variety of