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Culinary arts
The art of preparing and cooking foods.
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Culinary arts > Cooking
quinoa
Culinary arts; Cooking
Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain. " To this day it's an important food in South American ...
persillade
Culinary arts; Cooking
Persil is the French word for "parsley" and persillade is a mixture of chopped parsley and garlic. It's usually added as a flavoring or garnish to dishes just before cooking is ...
stir-fry
Culinary arts; Cooking
N. Any dish of food that has been prepared by the stir-fry method. stir-fry v. To quickly fry small pieces of food in a large pan over very high heat while constantly and ...
prosciutto
Culinary arts; Cooking
The Italian word for "ham," prosciutto is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which ...
legume
Culinary arts; Cooking
Any of thousands of plant species that have seed pods that split along both sides when ripe. Some of the more common legumes used for human consumption are beans, lentils, ...
chapon
Culinary arts; Cooking
A slice or cube of bread that has either been rubbed with garlic or dipped in garlic-flavored oil. The bread is then used to rub the inside of a salad bowl to impart the barest ...
simmer
Culinary arts; Cooking
To cook food gently in liquid at a temperature (about 185°F) low enough that tiny bubbles just begin to break the surface.
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)