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  2. List of restaurant terminology - Wikipedia

    en.wikipedia.org/wiki/List_of_restaurant_terminology

    Garde manger. Ghost restaurant – a restaurant that operates exclusively via food delivery. Gueridon service. Happy hour. Kids' meal. Main course. Maître d'hôtel. Meat and three. Meat and two veg – a British dish consisting of meat served with two varieties of vegetables.

  3. Category:Culinary terminology - Wikipedia

    en.wikipedia.org/wiki/Category:Culinary_terminology

    Cook (profession) Cordon bleu (dish) Creaming (food) Crispiness. Crudités. Culinary arts. Culinary name. Curdling. Curing (food preservation)

  4. Category:Food and drink terminology - Wikipedia

    en.wikipedia.org/wiki/Category:Food_and_drink...

    Download as PDF; Printable version; Help ... Restaurant terminology‎ (58 P) Pages in category "Food and drink terminology"

  5. Category:Restaurant terminology - Wikipedia

    en.wikipedia.org/.../Category:Restaurant_terminology

    Table service. Table sharing. Taco Tuesday. Take-out. List of restaurant terminology. Three-martini lunch. Types of restaurant.

  6. Types of restaurant - Wikipedia

    en.wikipedia.org/wiki/Types_of_restaurant

    Historically, restaurant referred only to places that provided tables where one ate while seated, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual- dining restaurant with ...

  7. Diner lingo - Wikipedia

    en.wikipedia.org/wiki/Diner_lingo

    Diner lingo. Diner lingo is a kind of American verbal slang used by cooks and chefs in diners and diner-style restaurants, and by the wait staff to communicate their orders to the cooks. [1][2] Usage of terms with similar meaning, propagated by oral culture within each establishment, may vary by region or even among restaurants in the same locale.

  8. Garde manger - Wikipedia

    en.wikipedia.org/wiki/Garde_manger

    A contemporary terrine and galantine platter. A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. [1]: 3. The person in charge of this area, and all ...

  9. Larousse Gastronomique - Wikipedia

    en.wikipedia.org/wiki/Larousse_Gastronomique

    Larousse Gastronomique (pronounced [la.ʁus ɡas.tʁɔ.nɔ.mik]) is an encyclopedia of gastronomy. [2] The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more.