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,
CULINARY TERMS W
CULINARY TERMS W #Waiewska : Garnish for fish or collops of lobster. slices of truffles. #WHIP : To beat rapidly to incorporate air and produce expansion, as in heavy cream
CULINARY TERMS V
CULINARY TERMS V #Veloute : A rich. creamy smooth sauce. #Vermicelli : A very fine pasta. #Vol-au-uent : Creamed game, meat or fish served in a pastry case. #Vacherin –
Culinary Terms I
Culinary Terms I #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Indienne : A dish served in the Indian manner. Infusion : The liquid extraction derived from steeping a substance such as coffee.
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
