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This document defines over 100 culinary terms used in cooking and food preparation. Some key terms include: - Abats - Meat items like organs and offal. - A la carte - Food prepared to order with each dish priced separately. - Au gratin - Food topped with cheese, breadcrumbs and baked. - Bain-marie - A hot water bath used to keep foods warm. - Beurre - Types of butter preparations like clarified butter. - Bisque - A thick soup made from shellfish or game. - Bouquet garni - A bundle of fresh herbs used to f

Author

Prableen

Language

EN