There are several different types of fondue, the most notable of which is cheese fondue. This is a Swiss specialty in which cheese is melted with wine, eggs, and seasonings and served with bread and fresh vegetables. Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and dip them into an array of sauces on the table. Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. The Japanese have a dish called shabu shabu, which is similar to this type of fondue. Named for the swishing sound that the meat makes in the broth, this dish is also served with vegetables and noodles in to be eaten along with the meat. A chocolate fondue is a chocolate bath, flavored with liqueur and eaten with bread and fruit, like fresh berries. These are all dishes eaten as much for their social qualities as their culinary grandeur. Their popularity in the US has diminished over the last 15 years, only being seen in ski resorts and at private dinner parties.
The culinary term for the thymus gland of an animal. Those of veal and lamb are most commonly eaten. The pancreas is also considered a sweetbread, but its taste and texture is inferior to that of the thymus gland.
Escoffier: An internationally renowned French chef (1846-1935) who literally wrote the book on French cuisine, his cookbook Le Guide Culinaire. Escoffier elevated the title of chef to that of a respected professional, modernized kitchen technique and management, and refined the key sauces (see Mother Sauces) from which the large family of classic French sauces is derived. More Than Gourmet produces Culinary Grade stocks and sauces for home and professional kitchens based on the culinary tradition and teachings of Chef Master Auguste Escoffier.
Stock: A flavorful liquid prepared by simmering meat, poultry, seafood, or vegetables in water with aromatics and seasonings for a long period of time, so their flavor is transferred to the water. Stock is used as a base for soups, sauces, and many other dishes. More Than Gourmet has been producing authentic French stocks based on classic culinary tradition for over 25 years. Check out the many flavors of More Than Gourmet Stocks.
Truffles: A round, irregularly shaped fungus with wrinkled skin that ranges in color from black to off-white with a complex, earthy aroma and flavor. Considered a culinary delicacy, they are usually shaved or cut in very thin slices to flavor a variety of dishes. Truffles grow 3 to 12 inches underground near the roots of trees and are located by hunters with the help of well-trained dogs or pigs; they are consequently quite expensive. Fresh truffles can be found in specialty markets in the fall and winter. Serve Sauce Periguex made with Truffles and More Than Gourmet Classic French Demi-Glace (Demi-Glace Gold) with filets, veal or eggs.
Food Words is a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and on-going debates.Words like 'choice' and 'convenience' are often used as explanatory terms in understanding consumer behavior but are clearly ideological in the way they reflect particular positions and serve specific interests, while words like 'taste' and 'value' are no less complex and contested.Inspired by Raymond Williams, Food Words traces the multiple meanings of each of our keywords, tracking nuances in different (academic, commercial and policy) contexts. Mapping the dynamic meanings of each term, the book moves forward from critical assessment to active intervention -- an attitude that is reflected in the lively, sometimes combative, style of the essays. Each essay is research-based and fully referenced but accessible to the general reader.With a foreword by eminent food scholar Warren Belasco, Professor of American Studies at the University of Maryland-Baltmore County, and written by an inter-disciplinary team associated with the CONANX research project (Consumer culture in an 'age of anxiety'), Food Words will be essential reading for food scholars across the arts, humanities and social sciences.
Have you ever read a recipe and been confused by a term used? One thing that can take a lot of the stress and worry out of cooking is feeling confident in the instructions that you following. To make this easier for you, we have put together a glossary of cooking terms. We tried to think of commonly used words and phrases and then defined them all. We hope that you will be able to use this as a quick reference whenever you come across a term, phrase, or word you are unfamiliar with.
Here are some of the most common of these terms, with their correct French pronunciation.But note that since these words are being used by English-speakers, you may not hear them pronounced this way by everyone. Depending on your local culture, you may have to tone down your French accent when you say them in order to be understood.
Learning these basic culinary terms and techniques will help improve your cooking skills and take away any fears you may have in the kitchen! Whether you are new to cooking or know your way around the kitchen, there is always a new technique to master.
Below is a massive list of culinary words - that is, words related to culinary. The top 4 are: cooking, chef, food and gourmet. You can get the definition(s) of a word in the list below by tapping the question-mark icon next to it. The words at the top of the list are the ones most associated with culinary, and as you go down the relatedness becomes more slight. By default, the words are sorted by relevance/relatedness, but you can also get the most common culinary terms by using the menu below, and there's also the option to sort the words alphabetically so you can get culinary words starting with a particular letter. You can also filter the word list so it only shows words that are also related to another word of your choosing. So for example, you could enter "cooking" and click "filter", and it'd give you words that are related to culinary and cooking.
You can highlight the terms by the frequency with which they occur in the written English language using the menu below. The frequency data is extracted from the English Wikipedia corpus, and updated regularly. If you just care about the words' direct semantic similarity to culinary, then there's probably no need for this.
There are already a bunch of websites on the net that help you find synonyms for various words, but only a handful that help you find related, or even loosely associated words. So although you might see some synonyms of culinary in the list below, many of the words below will have other relationships with culinary - you could see a word with the exact opposite meaning in the word list, for example. So it's the sort of list that would be useful for helping you build a culinary vocabulary list, or just a general culinary word list for whatever purpose, but it's not necessarily going to be useful if you're looking for words that mean the same thing as culinary (though it still might be handy for that).
If you're looking for names related to culinary (e.g. business names, or pet names), this page might help you come up with ideas. The results below obviously aren't all going to be applicable for the actual name of your pet/blog/startup/etc., but hopefully they get your mind working and help you see the links between various concepts. If your pet/blog/etc. has something to do with culinary, then it's obviously a good idea to use concepts or words to do with culinary.
If you don't find what you're looking for in the list below, or if there's some sort of bug and it's not displaying culinary related words, please send me feedback using this page. Thanks for using the site - I hope it is useful to you! ?
That's about all the culinary related words we've got! I hope this list of culinary terms was useful to you in some way or another. The words down here at the bottom of the list will be in some way associated with culinary, but perhaps tenuously (if you've currenly got it sorted by relevance, that is). If you have any feedback for the site, please share it here, but please note this is only a hobby project, so I may not be able to make regular updates to the site. Have a nice day! ?
If you've ever been confronted by a menu littered with words and phrases that made no sense to you, you're not alone, just boff up on this food glossary and ultimate cheat sheet and you'll never have to feel dumb again.
Stepping into a kitchen requires learning an extensive vocabulary of words to accurately describe cooking techniques and methods. This handy guide clearly lays out some of the nuances in kitchen terminology including cuts, measurements and techniques.
Let's face it, learning to pronounce a few French food words with finesse is always going to be impressive. Learn how to say Côtes du Rhône, beef bourguignon, mille-feuille and more in this video from Zagat.
When the French Revolution upended French society in the 1790s, it had two major influences on the culinary scene. The guild system collapsed as part of the old order, leaving chefs free to make and sell anything they wanted. And many royal chefs lost their jobs when their employers lost their heads, sending a legion of highly trained French culinary professionals out of the country in search of work in the royal kitchens of Europe. The French influence began to spread.
This is perhaps one of the best-known French cooking words for English speakers. A classic of the French bistro, an omelette (or omelet) is made by beating and cooking whole eggs, before serving them plain or with a filling.
If English has borrowed food-related words, then you can be sure that English food terms have found their way into other languages as well. Take the humble sandwich: its name is well entrenched in French, Italian and Spanish! 041b061a72