WebA la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. A la plancha: Spanish method of cooking food on a griddle. Acidulation: Making something sour, usually by adding lemon juice. Al dente: Italian for “to the tooth.”. WebCure; Curing - to treat food (such as meat, fish or cheese) by one of several methods in order to preserve it. Smoke-curing is generally done in one or two ways. The cold smoking method (which can take up to a month, depending on the food) smokes the food at between 70o – 90oF. Hot smoking partially or totally
Cooking Terms and Definitions for Beginners - Fearless Fresh
WebJul 15, 2024 · A traditional French cooking method that uses a piece of cheesecloth to tie whole herbs together for use in soups and sauces. It contains sprigs of parsley and … Pronunciation: ay-OH-leeora-oh-LEE Traditionally:an emulsion of garlic, salt, and olive oil. Popularly:a garlicky flavored mayonnaise. See more Pronunciation: ah-mahn-deen Describes dishes that are made or garnished with almonds (usually, slivered or sliced), such as Green Beans … See more Pronunciation: ban mah-REE A hot water bath. A bain-marie protects delicate mixtures, like custards and cheesecakes, from the oven’s direct heat. It adds humidity to the oven … See more Pronunciation: burr BLAHNK A delicate sauce made from a reduction of white wine, white vinegar, and shallots, emulsified with chilled butter. It can be finished with fresh herbs, like fines herbes. Beurre Blanc has a … See more Pronunciation: BAY-sha-mel One of the five French Mother Sauces, béchamel is a creamy white sauce made from milk whisked into a white roux(flour cooked in melted butter, without browning). You’ll see it used a variety … See more hommage football
A-Z of Cooking: Basic Cooking Terms & Names – Ceramic …
WebChop. To cut food into small pieces with a knife. Clarify. To make a liquid (either butter, stock or broth) clear by skimming away or filtering out fat and impurities. Coat. To cover food on all sides with flour, crumbs or batter. Coddle. To cook food (especially eggs) slowly in water just below the boiling point. WebOct 10, 2024 · This page offers a comprehensive list of French cooking vocabulary. You’ll find both key verbs and nouns. You’ll see that lots of words don’t have English … WebFrench Cooking Terms. A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines. Creamy pudding that is made with … historical dow jones index chart