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 […]
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HotelManagement
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,
Culinary Terms I
Culinary Terms I #BNG #BNGKolkata #HotelManagement #Food #CulinaryTerms #Indienne : A dish served in the Indian manner. Infusion : The
CULINARY TERMS S
CULINARY TERMS S #Sabayon : Yolks of eggs and a little water cooked until creamy. #Saffron :The dried stigma of
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
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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.
Culinary Terms N
Culinary Terms N #Navarin: Mutton or lamb stewed with turnips. #Noodles: A flour pasta in thin string-like tubes.. #Nougat: A
Culinary Terms J
Culinary Terms J #Jardiniere : Garnish of vegetables. #Julienne: Food cut into long strips. A clear soup of this name
Culinary Terms Q
Culinary Terms Q #Quenelles: Forcemeat formed into balls usually with two spoonsand, then poached or fried. Queen of Puddings –
