Culinary arts

Culinary arts

The art of preparing and cooking foods.

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Culinary arts > Cooking

batterie de cuisine

Culinary arts; Cooking

The French term for the cooking equipment and utensils necessary to equip a kitchen.

au bleu

Culinary arts; Cooking

The French term for the method of preparing fish the instant after it's killed. Used especially for trout, as in truite au bleu, where the freshly killed fish is plunged into a ...

amandine

Culinary arts; Cooking

The French term meaning "garnished with almonds. " It's often misspelled "almondine. "

blanc de noirs

Culinary arts; Cooking

The French term meaning "white wine from red grapes. " This phrase is used for champagnes and other sparkling wines that are made entirely from pinot noir grapes. Occasionally ...