Culinary Terms L
Culinary Terms L 1. Langoustine: A small variety of spiny lobster. 2. Larding:To place strips of fatty substance such as …
CulinaryTerms
Culinary Terms C
Culinary Terms C 1. CANAPE: Small pieces of fried or toasted bread topped with a variety of appetizers. 2. Canapes …
Culinary Terms G
Culinary Terms G #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Galantine: Cooked meat that has been boned. pressed into a mould with …
Culinary Terms M
Culinary Terms M 1. Macaroni: An Italian pasta made of flour forced through a tube. 2. Macaroons.: Small cakes made …
Culinary Terms P
Culinary Terms P Pailles: Potato straws. Panada: A thick paste of flour and liquid or flour and butter with a …
Culinary Terms D
Culinary Terms D #Dame : The middle slice of a fish. #Dariole : A small cup-shaped mould. #DARNE : Cutting …
Culinary Terms E
Culinary Terms E #Eclair : Choux pastry filled with custard or creamand coated with chocolate. #EMINCE : Cut fine. #Entree …
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 …
CULINARY TERMS W
CULINARY TERMS W #Waiewska : Garnish for fish or collops of lobster. slices of truffles. #WHIP : To beat rapidly …
CULINARY TERMS V
CULINARY TERMS V #Veloute : A rich. creamy smooth sauce. #Vermicelli : A very fine pasta. #Vol-au-uent : Creamed game, …
