Culinary Terms L 1. Langoustine: A small variety of spiny lobster. 2. Larding:To place strips of fatty substance such as fat bacon on top of lean meat or on the breast of a dry bird. To run strips of fat …
17 Course of French Classical Menu Here in this article we will discuss detailed 17 Course of French Classical Menu and their servings. 01. HORS D’ OEUVRE The first course of French Classical Menu to be served at a meal …
Champagne Champagnes are sparkling white wine made in the delimited region of Champagne in France by following the méthode champenoise. The Romans were the first inhabitants who planted vineyards at the Champagne region. The name comes from the Latin campania …
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 from puff pastry or short pastry. #Garnish : To decorate …
Menu Accompaniments Table Setup Menu accompaniments table setup in restaurants are mostly depending on the Food and beverage menu and items ordered by the guests. After the guest placed an order basic table cover get changed by the food and …
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 consisting of vegetables or fruit. 4. Maitre d’hettel butter: A …
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 apart by themselves. PAN-BROIL: To cook uncovered in a hot …
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 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 …
Alcoholic Beverages Alcohol is a volatile, mobile, colourless fluid with an ethereal odour, obtained by fermenting a liquid containing sugar, the strength of which can be further increased by distillation. The name is derived from the Arabic word, al-kohl. Kohl …
