Culinary Terms S by BNG Hotel Management Kolkata

CULINARY TERMS S

CULINARY TERMS S #Sabayon : Yolks of eggs and a little water cooked until creamy. #Saffron :The dried stigma of the crocus flower. used for adding colour and flavour. #Salmi …

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Culinary Terms T and U by BNG Hotel Management Kolkata

Culinary Terms T and U

Culinary Terms T #Table d’hote: A set meal at a fixed price. #Tartars : A cold savoury sauce with a base of mayonnaise served with fried fish or a meat …

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Culinary Terms R by BNG Hotel Management Kolkata

Culinary Terms R

Culinary Terms R #Ragout : Well-flavoured thick, well-seasoned and rich stew. #Raising agents:Substances which produce a gas. usually carbon di-oxide. when acted on by heat or other substances, and make …

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Culinary Terms J by BNG Hotel Management Kolkata

Culinary Terms J

Culinary Terms J #Jardiniere : Garnish of vegetables. #Julienne: Food cut into long strips. A clear soup of this name contains finely-shredded vegetables. #JULIENNE: To cut vegetables, fruits, or cheeses …

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Culinary Terms H by BNG Hotel Management Kolkata

Culinary Terms H

Culinary Terms H 1.    #Haggis: A kind of bag pudding. made in Scotland. from liver. sheep’s head. etc.. finely minced and mixed with oatmeal, herbs. etc. 2.    #Hash :  A …

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Culinary Terms F by BNG Hotel Management Kolkata

Culinary Terms F

Culinary Terms F 1.    #FARCE : Stuffing. 2.    Fare: Any kind of stuffing. 3.    Fennel: A fragrant herb used for flavouring sauces (saunf). 4.    #Fillet : To bone fish, etc.. …

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