Search results
COOKING TERMS A-Z GLOSSARY. Al dente - Food that is cooked until it is ‘firm to the bite’. This is most commonly used to describe how pasta should be cooked. Au gratin - Recipes that are browned in the oven, or under a grill. Often refers to dishes that use a sauce and are topped with breadcrumbs and/or cheese.
A DICTIONARY OF COOKING TERMS. Carol Clim. FOLLOWING A RECIPE will be easy for you if you know the meanings of all the terms used. BAKE: To cook by dry heat, usually in an oven. BARBECUE: To roast meat slowly on a spit or rack over heat-basting frequently with a highly seasoned sauce. BASTE: To spoon liquid or fat over food while cooking.
Whether you’re just getting started in the kitchen or you want to brush up on some culinary terms, we’ve got you covered! Our A to Z Kitchen Items List with Pictures will give you all the cooking words and definitions that need to learn for success in the kitchen.
The definitive list of culinary definitions and cooking terms for chefs, restaurants, home cook and everyone else who wants to get into food business.
To become a skilled chef, you first need to learn the technical vocabulary (language) of culinary arts. The sections in this booklet introduce you to some of the basic terms of the culinary language. Once you understand the language of culinary arts, you will be prepared to interpret and communicate information accurately.
This document provides definitions for over 100 culinary terms from A to B. Some key terms defined include acidic (having a sharp, sour flavor), adobo sauce (a Mexican seasoning made from chiles, herbs and vinegar), aerate (to dissolve air in or expose to air), aging (allowing meat or flour to rest), aioli (a garlic mayonnaise from Provence ...
Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know, from a la carte and au jus to yakitori and zest. Culinary Terms: A-D. A la carte (adj.) - separately priced items from a menu, not as part of a set meal.
