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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.
Served ready to eat the tomalley and roe of Gejang. Types are divided by crab species, region, and cooking method. Among varieties, beoltteok gejang (벌떡게장) is a local specialty of the Jeolla Province and is made with live Charybdis, which are called either beoltteokge (벌떡게) or minkkotge (민꽃게) in Korean. [15]
Cuisine – food prepared in a particular way. A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. [29] [30] [31] Course – specific set of food items that are served together during a meal, all at the same time. A course may ...
Below are cooking utensils used to make tteok in the traditional Korean way. [4] Ki (키), winnowing basket; Inambak (이남박), rice-washing bowl; Bagaji (바가지), gourd-like dipper; Ongbaegi (옹배기) and jabaegi (자배기), large, round pottery bowls; Che (체) and chetdari (쳇다리), sieve and sieve-frame legs; Maetdol (맷돌 ...
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 ...
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.
Various Korean dishes at a potluck. Potluck dinners are events where the attendees bring a dish to a meal. [7] The only traditional rule is that each dish be large enough to be shared among a good portion of the anticipated guests. Guests may bring in any form of food, ranging from the main course to desserts. [8]
Traditional beremeal bannock, as made in Orkney, Scotland.This is a British bread dish. The separated sector is a scone.. List of breads. List of American breads; List of brand name breads