Culinary arts

Culinary arts

The art of preparing and cooking foods.

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Culinary arts > Cooking

fraise

Culinary arts; Cooking

The French word for "strawberry. "

champignon

Culinary arts; Cooking

The French word for an edible "mushroom," generally the button variety. The term aux champignons refers to dishes garnished with mushrooms or served with a mushroom sauce.

Harvard beets

Culinary arts; Cooking

Sliced beets cooked in a thickened sweet-and-sour sauce composed of vinegar, sugar, water, butter, cornstarch and seasonings. Harvard beets are served hot as a side dish.

cold cuts

Culinary arts; Cooking

Slices of cold meats like bologna, ham, liverwurst, roast beef, salami, turkey and often various cheeses.

chickpea

Culinary arts; Cooking

Slightly larger than the average pea, these round, irregular-shaped, buff-colored legumes have a firm texture and mild, nutlike flavor. Chickpeas (also called garbanzo beans and ...

chick-pea

Culinary arts; Cooking

Slightly larger than the average pea, these round, irregular-shaped, buff-colored legumes have a firm texture and mild, nutlike flavor. Chickpeas (also called garbanzo beans and ...