A dictionary of culinary and related terms
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A dictionary of culinary and related terms by Kansas. State College of Agriculture and Applied Science, Manhattan. Dept. of Food Economics and Nutrition.

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Published in Manhattan, Kan .
Written in English

Subjects:

  • Cookery -- Dictionaries

Book details:

Edition Notes

Other titlesCulinary and related terms, A dictionary of
Statement[by] Department of food economics and nutrition, Kansas state college of agriculture and applied science.
GenreDictionaries.
Classifications
LC ClassificationsTX349 .K3
The Physical Object
Pagination62 p.
Number of Pages62
ID Numbers
Open LibraryOL6292344M
LC Control Number33019498
OCLC/WorldCa2311357

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  The Wordsworth Dictionary of Culinary & Menu Terms contains o entries and should prove useful to budding chefs and gourmands, fascinating to browsers and crossword enthusiasts, and a handy companion for hungry travellers or those wishing to avoid the potential pitfalls of self-catering and ordering meals in restaurants in foreign lands.4/5(15). 2. thin slice of sponge cake used in a dessert. A piece of dough rolled to a required size. A mollusk related to the sea snail, eaten fresh, dried and salted, or cooked in dishes similar to clam chowder. Known as "awabi" in Japanese cuisine, as "loco" in South American, as "ormer" in the English Channel, as "muttonfish" in Australia and as. Culinary Terms. A La Carte: Menu in which items and beverages are priced individually. Culinary Terms: A la grecque bruschetta. A la grecque: A preparation style where vegetables are marinated in olive oil, lemon juice, and herbs and served cold. A Point: French term for cooking until the ideal degree of doneness. When referred to meat, it. This leading dictionary contains over 6, entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g.

  Our list of culinary terms includes cooking terminology, food prep terms, and beverage definitions that every chef should know. A la carte (adj.) - separately priced items from a menu, not as part of a set meal. Al dente (adj.) - cooked so it's still tough when bitten, often referring to pasta. A la grecque (adj.) - served in the Greek Author: Allison Tetreault. Culinary definition, of, relating to, or used in cooking or the kitchen. See more. An outstanding and large culinary dictionary and glossary that includes the definitions and history of cooking, food, and beverage terms. baba (BAH-bah) – Baba is called babka in Poland and Babas Au Rhum in France. In French, the word baba meaning, “falling over or dizzy.” These are small cakes made from yeast dough containing raisins or. The Wordsworth Dictionary of Culinary & Menu Terms contains o entries and should prove useful to budding chefs and gourmands, fascinating to browsers and crossword enthusiasts, and a handy companion for hungry travellers or those wishing to avoid the potential pitfalls of self-catering and ordering meals in restaurants in foreign lands/5(9).

  Elizabeth Riely’s The Chef’s Companion: A Culinary Dictionary provides concise and reliable definitions, proper pronunciations, accepted usage, and origins of culinary terms. An invaluable guide covering nearly all the terms that chefs might use, this companion ranges through cooking techniques, food preparation, herbs and spices, varieties Author: Mark Cummings. Here’s a food glossary (an alphabetical list of terms—ours have photos) in almost every category. Consider these as “food lover’s guides” for foods you’d like to learn more about. These quick and easy reference glossaries are more than food dictionaries: Many are packed full of information and historical reference, and are. culinary definition: 1. connected with cooking or kitchens: 2. connected with cooking or kitchens: 3. connected with. Learn more. A store or community wide promotion of targeted products through a series of related activities or using a particular theme. Every day low cost (edlc) (food industry term): A manufacturer's pricing strategy in which the cost of goods is consistently low.