Cooking

Cooking

The process of preparing food, usually with heat.

Industry: Culinary arts

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Cooking

Chaud-froid

Culinary arts; Cooking

Chaud (French for "hot") and froid (French for "cold") combine in this term to explain food (usually meat, poultry or game) that is first cooked, then chilled before serving. The distinguishing ...

Concentrated, usually oily substances extracted from food such as fish, mint leaves or vegetables and used in small amounts to flavour various dishes. Like extracts, essences will keep indefinitely ...

Coquilles St. Jacques

Culinary arts; Cooking

Classically served in a scallop shell, this special dish consists of scallops in a creamy wine sauce, topped with bread crumbs or cheese and browned under a broiler.

Au lait

Culinary arts; Cooking

French for "with milk," referring to foods or beverages served or prepared with milk, as in café au lait.

Crépinette

Culinary arts; Cooking

French in origin, this small, slightly flattened sausage is made of minced pork, lamb, veal or chicken and sometimes truffles. Crépine is the French word for "pig's caul," in which a crépinette is ...

Ficelle

Culinary arts; Cooking

French for "twine" or "string," referring culinarily to a long, very thin loaf of French bread, about half the size of a baguette.

Blanc de blancs

Culinary arts; Cooking

French phrase meaning "white wine from white grapes. " This term is used to describe champagnes made exclusively from the white Chardonnay grape. It also refers to white wines made entirely from ...