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Japanese cuisine terms (3 C, 63 P) Pages in category "Culinary terminology" The following 133 pages are in this category, out of 133 total.
Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name.
KLSbear/istockphotoThe ’70s were a time of bold culinary experimentation, where dinner parties and special occasions often featured dishes rooted in sophistication and flair. From the iconic ...
The term is French and literally means "mouth amuser". The plural form may be amuse-bouche or amuse-bouches . [ 3 ] In France, amuse-gueule is traditionally used in conversation and literary writing, while amuse-bouche is not even listed in most dictionaries, [ 4 ] being a euphemistic hypercorrection that appeared in the 1980s [ 5 ] on ...
1. Ladyfingers, Heels of Bread, and Other Body Parts in Food. There is a stunning amount of food with human body part terminology. Heels of bread, ears of corn, heads of lettuce, toes of garlic ...
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
Although the term nouvelle cuisine had been used in the past, the modern usage can be attributed to authors André Gayot, [7] Henri Gault, and Christian Millau, who used nouvelle cuisine to describe the cooking of Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver, many of whom were once ...
The publication added several other food terms, including "oat milk," "banh mi," and "birria."