Culinary Terms B
Culinary Terms B 1. #Baba : A light yeast cake, usually soaked in rum or spirit. 2. BABA: A yeast raised cake, soaked in rum before serving. 3. #BAIN-MARIE : …
CulinaryTerms
Culinary Terms A
Culinary Terms A 1. A la carte: Each dish is ordered and priced individually. 2. A la diable: The French way of saying “devilled”, or very hot or highly seasoned …
Culinary Terms L
Culinary Terms L 1. Langoustine: A small variety of spiny lobster. 2. Larding:To place strips of fatty substance such as fat bacon on top of lean meat or on the …
Culinary Terms C
Culinary Terms C 1. CANAPE: Small pieces of fried or toasted bread topped with a variety of appetizers. 2. Canapes : Small pieces of toast, fried bread or pastry on …
Culinary Terms G
Culinary Terms G #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Galantine: Cooked meat that has been boned. pressed into a mould with jelly and served cold. 2. Galette: A large quoit made …
Culinary Terms M
Culinary Terms M 1. Macaroni: An Italian pasta made of flour forced through a tube. 2. Macaroons.: Small cakes made from almond paste, coconut. etc. 3. Macedoine: A mixture, usually …
Culinary Terms P
Culinary Terms P Pailles: Potato straws. Panada: A thick paste of flour and liquid or flour and butter with a little liquid used to bind together ingredients which would fall …
Culinary Terms D
Culinary Terms D #Dame : The middle slice of a fish. #Dariole : A small cup-shaped mould. #DARNE : Cutting of fish across the bone of a large round fish. …
Culinary Terms E
Culinary Terms E #Eclair : Choux pastry filled with custard or creamand coated with chocolate. #EMINCE : Cut fine. #Entree : A dish served in the first part of a …
Culinary Terms Y and Z
Culinary Terms Y #Yeast – A tiny, single-celled organism that multiplies rapidly in warm and moist environments. Bakers yeast is used as the raising agent in various kinds of dough, …