Home > Industry/Domain > Culinary arts
Culinary arts
The art of preparing and cooking foods.
3Categories 76118Terms
Add a new termContributors in Culinary arts
Culinary arts > Cooking 
glacé
Culinary arts; Cooking
French for "glazed" or "frozen," such as marrons glacéS (candied chestnuts). It can also refer to the frosting on a cake or frozen desserts or drinks.
chèvre cheese
Culinary arts; Cooking
French for "goat," chèvre is a pure white goat's-milk cheese with a delightfully tart flavor that easily distinguishes it from other cheeses. Some of the better known chèvres ...
coeur à la crème
Culinary arts; Cooking
French for "heart with cream," this classic dessert is made in a special heart-shaped wicker basket or mold with holes in it. Cream cheese is mixed with sour cream or whipping ...
cornet
Culinary arts; Cooking
French for "horn," a cornet can be any of several horn- or cone-shaped items including pastry (filled with whipped cream), a thin slice of ham (filled with cheese), or a paper ...
à l' anglaise
Culinary arts; Cooking
French for "in the English style," meaning food that is simply poached or boiled. The term can also be used for food that has been coated in bread crumbs and fried.
à la grecque
Culinary arts; Cooking
French for "in the Greek style," usually referring to vegetables (such as mushrooms and artichokes) and herbs cooked in olive oil and lemon juice and served cold as an appetizer.
à la mode
Culinary arts; Cooking
French for "in the manner (or mode) ," referring to the style in which a dish is prepared. The term has been Americanized to also mean pie topped with ice cream.
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)