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Cooking Term Template

Cooking Term




Comments (12)

This could be very useful, serving as a Glossary for those unfamiliar with terms in specialised cuisines or winemaking or processes in agricultural activities etectra ... Perhaps, to widen to Glossary and the writer can take heed to define difficult sector vocabulary.
yep could very useful for the students.
dou you need help? as it is large subject as many term used as well have been in french and has been rearanged.
e could start with Abaisse or from the verb Abaisser in term of pastry. the thing is is it employ in US for pastry rolling?
or Acidulate.
Accommoder is more in the french speaking and in scholar talking for preparing a dishes in seasoning before and after and the cooking itself.
Ablution is a good word not employed this days for finger bowl. a master like Tirrel he made reciepes about them ! one seen, had Sage leaf in infusion and others have been made beside the simple slice of lemon in it. and been changed upon the towel
anyway Nicko fancy a start you can open the subject and if you can leave it open to some I am sure if define the subject to start of with. Cooking terms and open another one for beverages too. many term seam to confuse people like roulades or ballotine, galantine as both late one can cause stir. when one knows that they are close to be the same apart from one little but large detail. refering to a talk about Ramsey and his dish and the argument which followed! :-)
I am quite grateful to do such a project in Spanish, Italian and / or French however, please understand that I am a full time employed Food, Wine and Travel Editor in addition to freelance writer, heading up the epicurean genre of my own website and blogger. This would have to be done at the weekends.
Where do I begin ? In other words, how do I begin is a better question ?
Where are these vocabulary words on www.cheftalk.com ?
Thanks again. Margaux.
I am planning to check some of these pastry words ( ? ) with Petalsandcoco, as several of them look like a colloquial Fusion " accommoder " --- to accomodate ? accomodation in a hotel ?
Would something like this be enough ?
ARROSER = to Baste, to spoon or brush a liquid or a softened lard type product over a roasting food to add flavour and prevent loss of moisture.
Accommoder ( accommodé ): to prepare ingredients
Arroser : to baste, to spoon or brush a liquid or a softened lard type product over a roasting food product to add flavour and prevent loss of moisture
Ajouter: to add to
Nico and Denis,
I cannot seem to open the Cooking Term Template ... Please check into so I can know if I am typing the French Letter A culinary vocabulary terms correctly. Thanks. Margcata
I cannot open to type the vocab. Have been trying for over 1/ 2 hour.
Rôtir : to roast meats and / or poultry
rôti : ( noun ) a roast normally stuffed with ground meat, pistachios, bread crumbs or dried fruits and vegetables.
I receive a Blue Little Rectangle Vertical however, I cannot type a thing on the Template. WHY ?
Bouiller : to boil
Cannot type in the rectangle provided in the template
Cannot get the arrow
Please send me step by step directions on How To Type on Template
Thanks, I have tried all.
ChefTalk.com › Articles › Cooking Term Template