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Culinary arts
The art of preparing and cooking foods.
3Categories 76118Terms
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Culinary arts > Cooking 
haricot vert
Culinary arts; Cooking
The French term for "green string bean," haricot meaning "bean" and vert translating as "green. "
crème pâtissière
Culinary arts; Cooking
The French term for "pastry cream," a thick, flour-based egg custard used for tarts, cakes and to fill cream puffs, éclairs and napoleons.
crème anglaise
Culinary arts; Cooking
The French term for a rich custard sauce that can be served hot or cold over cake, fruit or other dessert.
escalope
Culinary arts; Cooking
The French term for a very thin, usually flattened, slice of meat or fish. The tender escalope requires only a few seconds of sautéing on both sides. In the United States, this ...
au naturel
Culinary arts; Cooking
The French term for food served in its natural state — not cooked or altered in any way.
aigre-doux
Culinary arts; Cooking
The French term for the combined flavors of sour (aigre) and sweet (doux). An aigre-doux sauce might contain both vinegar and sugar.
Sub-categories
- Cooking (75355)
- Fish, poultry, & meat (305)
- Spices (456)