Recipes
Culinary Dictionary
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| Category: Other food products |
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| There are 42 entries. | ||
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| Image | Term | Definition |
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Abaissée | Is a very thinly rolled sheet of puff pastry, or a thin slice of sponge cake, both elements of French cuisine. [...]Learn more |
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Bagel | Bagel is a doughnut-shaped yeast-leavened roll that is characterized by a crisp, shiny crust and a dense interior. Long regarded as a Jewish specialty[...] Learn more |
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Beef stock | Is a water preparation flavored with beef bones to which a mirepoix and herbs and spices can be added. [...]Learn more |
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Bread | To cover or coat food with breadcrumbs; food which is breaded is usually dipped in liquid first to make the crumbs stick.[...] Learn more |
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Brushetta | Bruschetta is toasted bread seasoned with garlic and olive oil, commonly served warm as an appetizer, snack, or side dish. The name comes from the Ita[...] Learn more |
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Caesar salad | A salad of romaine lettuce tossed with an olive oil dressing, a coddled or raw egg, garlic, and grated cheese and topped with croutons and sometime[...] |
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Caster sugar | From special boiling of the sugar syrup that is carefully screened to the size required. It dissolves faster than white sugar and is especially suitab[...] Learn more |
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Chirashizushi | Chirashizushi is a form of sushi, a food well-known in the west and often mistaken for raw fish or raw seafood. Raw, slightly cooked or vinegared seaf[...] Learn more |
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Chocolate | Chocolate is derived from the beans of the cacao tree, which thrives in the tropical climates of Brazil, Nigeria, and the Ivory Coast. The cocoa be[...] |
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Ciabatta bread | Ciabatta bread is Italian bread which is also popular in other parts of the world, thanks to its versatility and distinct flavor. Around Italy, numero[...] Learn more |
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Citric Acid | A white powder extracted from the juice of citrus and other acidic fruits (such as lemons, limes, pineapples and gooseberries). It's also produced by[...] Learn more |
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Cold Soup | Consist of refreshing ingredients served cold and featured in warm-weather menus. Gazpacho and vichyssoise are the most common types of cold soup b[...] |
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Corn flour | A starch usually made from wheat. Used to thicken sauces etc. Also called cornstarch.[...] Learn more |
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Croque-Madame | Refers to a hot, grilled ham and cheese sandwich topped with a fried egg. [...]Learn more |
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Dashi | Is a soup stock made with dried bonito (a member of the mackerel family), called katsuo in Japanese, and konbu, a kind of giant kelp . It is said[...] |
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Demi-glace | A brown sauce composed of veal stock and sauce espagnole that is used alone or as a base for other sauces in French cuisine. [...]Learn more |
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Digestive Biscuits | A whole meal biscuit (cookie) with a honey taste. Can be substituted for graham crackers, but are not exactly the same thing.[...] Learn more |
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Dip | Is a type of condiment used to add flavor to food. The term derives from the fact that food items are "dipped" into the dip, as opposed to a sauc[...] |
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Diplomat Cream | A blend of pastry cream and whipped cream used to fill éclairs or other desserts that require a cream filling. Sometimes gelatin is also incorpora[...] |
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Dough | Consists of a flour and water mix that forms a paste and is used as a base for food items such as pasta, bread, cookies, and pancakes, among others[...] |