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 […]
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
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
Culinary Terms N
Culinary Terms N #Navarin: Mutton or lamb stewed with turnips. #Noodles: A flour pasta in thin string-like tubes.. #Nougat: A sweet of a fairly rich kind made with almonds. sugar.
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
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
Culinary Terms K
Culinary Terms K 1. #Kebab: Small pieces of meat fixed on a skewer. braised or curried. 2. #Kedgeree: Indian dish of cooked fish. often salted or smoked, with rice, eggs
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
Culinary Terms O
Culinary Terms O Oat Bran – The coarse outer layer of the oat, removed in the milling process. Oat bran is used in cooking and is regarded as a good
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..
