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Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire , to using electric stoves , to baking in various types of ovens , reflecting local ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [1][2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used.
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. [2][3][4 ...
Bouquet garni. Bouquet garni of thyme, bay leaves, and sage, tied with a string. A bouquet garni in cranberry sauce. The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni] [1][2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. [3][4][5] The bouquet is ...
The original organization and most current chapters do not require members to be culinary professionals. [ 2 ] [ 6 ] [ 7 ] Members receive ribbons designating their type and level of membership at the induction ceremony and may earn pins, medallions, and other indications of their service and participation in bailliage events.
Culinary Institute Lenôtre. Coordinates: 29.8236°N 95.3786°W. The Culinary Institute Lenotre (CIL) is a French-owned Culinary College in the US located in Houston, Texas, and was founded in 1998 [1] by Alain Lenotre, son of the acclaimed French pastry chef Gaston Lenôtre (1920–2009), and his wife, Marie Lenotre. [2]
California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region. [1][2] The food is historically chef -driven; Alice Waters 's restaurant Chez Panisse is an iconic example.