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, where it ferments the sugar in the dough to produce …
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 or egg whites. #Whisk :To beat cream or eggs until …
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 – A cold dessert consisting of a ring or basket of …
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. tea.herbs etc..in boiling water. #Ice-Cream – A frozen dessert made …
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 : Partly roasted game made into a rich stew. #SAUTE …
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 dish. #Terrine : An earthenware dish for baking. savoury meat …
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 flour mixtures rise, e.g. baking powder baking soda, yeast. #Ramekins …
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. nuts. cherries and honey. #Napoleon – A small pastry consisting …
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 into thin strips. #Jus: Gravy #Jalousie – A pastry dessert …
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 layer of breadcrumbs, milk and egg yolks, spread with strawberry …
