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Culinary Terms and Techniques
Published 2014
à la; alla; antipasto; au bleu; baking; ballottine; Balti; barbecue; bard; basting; bento; bisque; blanch; blanquette; boil; bombe; bouquet garni; braise; brandade; cacciatora; carbonade, carbonado; cardinal; casserole; cataplana; caudle; chafing dish cookery; chartreuse; chaud-froid; civet; clarification; coffin, coffyn; colbert; collar; collop; condiment; confit; conjurer; coulis; court bouillon; crème; croquette; crouton; culinary terminology; daube; deglazing; devil; dough; duff; duxelles; earth oven; échaudé; entrée, entremets; fines herbes; fisnogge; flame; florentine; fraise; fricandeau; fricassée; frying; fumet; galantine; galette; gallimaufrey, gallimaufry; glaze; gratin, gratiner; griddle; grill (broil); gyuvech; hors d‘œuvres; Japanese culinary terms; jug; kickshaw; kitchen; larding; low temperature cooking; macedoine; macerate; marinade, marinate; matelote; mezze; mirepoix; mocha; mousse; mousseline; nouvelle cuisine; panada, panade; paper-bag cookery; parboil; parfait; pâté; pil-pil; plank; poach; posset; ragout; ramekin; red-cook; rissole; roast; roux; salamander; şalş; sashimi; sauté; scald; score; searing; shortening; simmer; soffritto/sofrito; souffle; spatchcock; spitchcock; staple foods, staples; steam; stew; stir-fry; stock; stufato; stuff, stuffing; supreme; surtout; sushi; sweet-and-sour; table-top cookery; tandoor; tapas; tartare; tempura; terrine; timbale; tinola; tzimmes; vandyking; vindaloo; zakuski.
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