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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.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
General dining-out terms A La Carte. A la carte is a French phrase that refers to an item sold separately. For example, at upscale restaurants, a la carte items could include mashed potatoes ...
Marination – Process of soaking foods in a seasoned, often acidic, liquid before cooking; Outline of food preparation – Art form and applied science to make food ingredients palatable and fit to eat; Reduction (cooking) – Cooking process; Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as Metzelsuppe. As a result, in many places, e.g. in parts of the Palatinate, the entire festival and the meal in particular, is known as metzelsupp. Seco; Seswaa – a traditional meat dish of Botswana made of beef and goat meat; Shaokao
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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 ...