FRENCH TERMS FOR COOKING : FRENCH TERMS
FRENCH TERMS FOR COOKING : COOKING SPRAY FACTS : FREE ONLINE COOKING GAMES NO DOWNLOAD.
French Terms For Cooking
- Food that has been prepared in a particular way
- The process of preparing food by heating it
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The practice or skill of preparing food
- the Romance language spoken in France and in countries colonized by France
- of or pertaining to France or the people of France; "French cooking"; "a Gallic shrug"
- Of or relating to France or its people or language
- Give a descriptive name to; call by a specified name
- footing: status with respect to the relations between people or groups; "on good terms with her in-laws"; "on a friendly footing"
- price: the amount of money needed to purchase something; "the price of gasoline"; "he got his new car on excellent terms"; "how much is the damage?"
Lyn and Chris' 30th Anniversary Meal
For our friends' 30th anniversary, I wanted to do something really special, so came upon the idea of a Menu Degustation and Wine Flight.
Degustation is a culinary term meaning "a careful, appreciative tasting of various foods" and focusing on the gustatory system, the senses, high culinary art and good company.
The French term degustation is still commonly used in English-language contexts, even though a standard Anglicized spelling and pronunciation exist.
The very first versions of what we now know as the degustation menu, were those offered between 1880 and 1910 by the great chef George- Auguste Escoffier. Escoffier, whose restaurants were in the Ritz Hotels of Paris and London, was the chef whose self-appointed task was to satisfy the appetites of the most royal and the most wealthy members of European society. Escoffier loved nothing better than impressing his guests. He saw no reason why they could not start their meal at six in the evening, work their way through as many as fifteen full courses and finally leave his restaurant at three in the morning.
Wine flight is a term used by wine tasters to describe a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.
Glasses used in tasting flights are usually smaller than normal wine glasses, and they are often presented on top of a sheet of paper which identifies each wine and gives some information about each grape or vineyard. This format allows tasters to compare and contrast different wines.
An extended tasting will typically consist of several flights, each with a theme. For example, several wines from the same region and vintage would comprise a flight, or several wines from the same variety but different regions. It is typically the responsibility of the tasting organiser to select flights that offer maximum illumination of similarities and differences, while at the same time making sure the progression of flights is appropriate. It can also refer to a selection of wine to compliment several dishes in a gourmet meal.
I might be a good cook, but I am no sommelier, so I took my menu to a trained friend in the trade, who chose eight different wines for me, to accompany the different dishes.
The evening was an out-and-out success and we all thoroughly enjoyed ourselves. We started eating at 19:00, and I couldn't believe it when I looked at my watch and we were still eating at 01:00.
My sister made this homemade pizza, was so yummy! There is fresh avacado, roma tomatoes, grilled ham, green peppers, cheese and all kinds of spieces on it...tasted superb.
INFORMATION ON PIZZA:
Pizza (pronounced /?pi?ts?/), in Italian: ['pit.tsa]) is an oven-baked, flat, generally round bread that is usually covered with tomatoes or a tomato-based sauce and often mozzarella cheese, with other toppings added according to region, culture or personal preference.
Originating as a part of Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant where pizzas are made and sold is called a “pizzeria”. The phrase “pizza parlor” is also used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.
The bread base of the pizza (called the “crust” in the United States and Canada) may vary widely according to style: thin as in hand-tossed pizza or Roman pizza, thick as in pan pizza, or very thick as in Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.
In restaurants, pizza can be baked in a gas oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
In home-made pizza, there are many variations on the bread used for crust. In some countries, creations such as french bread pizza, pita pizza, bagel pizza, matzo pizza, and tortilla pizza are popular.
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