1. Liqueur | Round thin cake sometimes covered with butter and sugar |
2. Pâtisserie | Literally "cute steak" this is a very tender center cut of steak |
3. Petits fours | Southern France favorite fish chowder. |
4. Quiche | Egg tart filled with cheese, onions, ham or other ingredients |
5. Ragout | Provençal vegetable ragout with/ onions, eggplants, tomatoes, peppers |
6. Ratatouille | In the style or fashion of, often w/ ice cream |
7. Sauter (sauté) | Food that is browned on top, usually with cheese and/or bread crumbs |
8. Table d'hôte | To cook quickly in hot pan, tossing the food so that it "jumps". |
9. Terrine | Prized fungus with strong flavor found under the ground, expensive |
10. Truffle | Sauce kept warm over flame for dipping bread, meat and vegetables. |
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Thursday, August 5, 2010
10 Terms of Culinary
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