Culinary arts

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 ...