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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 an accepted version of this page This is the latest accepted revision, reviewed on 30 December 2024. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco ...
An example of nouvelle cuisine presentation. This dish consists of marinated crayfish on gazpacho asparagus and watercress.. Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction.
Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
A cookbook or cookery book [1] is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or ...
Three employees at a Maryland Cracker Barrel have reportedly been dismissed after staff refused to seat a group of students with special needs on Dec. 3 Superintendent of Charles County Public ...
The origins of culinary arts began with primitive humans roughly 2 million years ago. [3] Various theories exist as to how early humans used fire to cook meat.
Alabama athletics director Greg Byrne makes a case for the Crimson Tide to make the College Football Playoff despite not winning a conference championship and having three losses.
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