À la Carte signifies a menu item that is priced individually, rather than as part of a meal.
Allumette is a basic knife cut measuring ¼ inch × ¼ inch × 2½ inches. Also known as a ' Matchstick cut ' .
Batonnet is a basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.
Braise means a method of cooking that involves browning meat or vegetables in oil or butter first,
then slowly cooking the food in
a small amount of liquid.
Broil is a method of cooking
where the food is placed directly underneath or above the source
of heat.
Brine is a method when water
and salt solution used for pickling
or preserving.
Casserole is a baked dish, which
is in various size deep dishes.
For it all the ingredients are mixed together or layered before cooking and topped with cheese.
Flambé is cooking in which foods are splashed with liquor and ignited.
Julienne means to cut food into thin strips.
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