Search results
Results from the WOW.Com Content Network
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.
The contents of a HelloFresh meal kit. The business model originated in Denmark with the launch of Mad til Døren in 2003 [3] followed by RetNemt in 2006. [4] It later spread to Sweden, which some sources describe as the country of origin, crediting either Kicki Theander's launch of Middagsfrid (roughly translated as "dinnertime bliss") in 2007, [5] or Linas Matkasse, launched in 2008 by ...
To a cocktail shaker add:4 fresh raspberries 1/2 ounce simple syrup (I used a ginger syrup) 3/4 ounce lemon juice 1 1/2 ounces gin Muddle the raspberries, and then shake ingred… Southern Living ...
A chef preparing food on a metal baking sheet topped with parchment paper. An integral part of the culinary arts are the tools, known as cooking or kitchen utensils, that are used by both professional chefs and home cooks alike. Professionals in the culinary arts often call these utensils by the French term "batterie de cuisine".
Food delivery is a courier service in which a restaurant, store, or independent food-delivery company delivers food to a customer. An order is typically made either by telephone, through the supplier's website or mobile app , or through a third party food ordering service.
The equipment used in molecular mixology can range from comparatively simple items such as blowtorches (frequently used in restaurant cooking) to more specialised items such as a vacuum sealer, a device for combining and infusing ingredients in a vacuum and thus preserving their flavours and enhancing the finished product.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
It differs from other hors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table. The function of the amuse-bouche could be played by rather simple offerings, such as a plate of olives or a crock of tapenade. It often becomes a showcase, however, of the ...