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The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. [8] 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 name of the dish comes from Wolof words meaning 'rice' (ceeb) and 'fish' (jën). [4] In Pulaar it is known as maaro e liddi ('rice and fish'). It is served on large trays with the rice on the bottom and the fish, usually white grouper ( Epinephelus aeneus ), and the vegetables, many of them whole, placed in the center.
Lists of food and beverage topics cover topics related to food and drinks from different points of view. They include lists of foods, beverages, food preparation tools and equipment, food preparation techniques, cuisines and industrial food preparation and distribution operations including breweries .
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.
List of historical cuisines. History of cooking – no known clear archeological evidence for the first cooking of food has survived. Most anthropologists believe that cooking fires began only about 250,000 years ago, when hearths started appearing. [8] History of Asian cuisine History of Chinese cuisine – marked by both variety and change.
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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 ...