Cooking Terminology

It is where the food presentation is checked and finalised before it is passed over to the service staff, It is the main point of communication between front of house and the kitchen and usually manned by the head chef.

A macaroon is a cookie, also called a sweet biscuit or small cake. It is classed as a dessert.

1. Bulgarians is a people in the South-East of Europe.

2. Bulgur is coarsely grounded wheat.

It means tender inside and crisp on the outside

Tulsi leaves Thulsai leaves.......................................

Baked breads. Usually elongated in shape, may be spiced or flavored, and used for sandwiches. http://newyorkbakeries.net/deli_loaves.html

a linking of 2 or more entities, coming together of 2 or more groups, a spokesperson or ambassador representing a person or group to negotiate bringing together or settle and agree to final arrangements. Example: 2 Groups formed to design a settlement negotiation for their 2 separate companies or endeavors, utilize a neutral "liaison" for communication and fairness assurance between the 2. A skilled Liaison is generally well spoken, fair minded and professional in representation.

A balanced meal that consists of dietary fibre, water and nutrients such as carbohydrates, proteins, fats, vitamins and minerals in one dish.

For example, a pasta (carbohydrates) with vegetables (dietary fibre, vitamins and minerals) and some chicken or meat (proteins and fats) gets everything together without requiring you to prepare three separate dishes.

Non-conventional food is food produced from chemicals. It can also mean foods that people do not usually think of as food. For example, algae, mold, and yeasts.

Smoking preservation is a method of preserving food using either hot smoke or cold smoke, the process prolongs the shelf life of the food and adds flavour. An example of smoking preservation is smoked salmon.

Just a spice to cook with.

Jam preserves fruit so that it does not spoil and can be eaten months or even years after the fruit was picked.

Au gratin is a culinary style of topping a dish with a cream sauce or creamy cheese sauce and herbed bread crumbs. Au gratin does not necessarily mix the sauce all the way through a dish but most often it will mix that way, often by design.

For au gratin potatoes (pommes de terre au gratin) Slice and layer potatoes into a casserole with a few pats of butter interspersed, make a thin bechamel sauce and melt a cheese such as Cantal or something similar into the bechamel. Pour the sauce over the potatoes, sprinkle with herbed breadcrumbs or croutons. Bake in a medium oven for 45 minutes until the potatoes are softened.

Bechamel is made by melting a half cup of butter and sauteeing about 1/2 onion finely diced. when the onions are translucent add 1/4 cup flour and blend it until smooth then add 1 to 1 1/2 cup milk or cream and a pinch of nutmeg, stir until thickened. To thin it add milk, to thicken it add less milk or simmer it longer without burning it.
Melting cheese into this will make a cheese sauce. thinning this and adding various ingredients will make various cream sauces or soups.

silverware; forks, knives and spoons

It generally means to put a very light coating of some kind of powdered material on top of something. Like: Dust the top of each dish of custard with cinnamon, or dust the doughnuts with powdered sugar.

A combination of cooking methods is using two or more methods of cooking a food to get the desired finished product. For example, one might saute a food to quickly begin the cooking process or to brown its surface and then stew it slowly to finish it.

Marinade, muddler, mill, mash.

Well the recipe for disaster is a quest from Runescape the online mmorpg. Also i think that the recipe for disaster is moldy cheese with dog poo and maggots. Hope that helped you. You can play Runescape at www.runescape.com or www.miniclip.com

A dish is a food you have prepare as casserole i learned this in home economices these are the dishes i have prepared

For example, to have a variety of dishes available so your guests could pick and choose, you could have mashed potatoes and potato salad, corn casserole and corn on the cob, green beans and peas, cornbread and rolls, pudding and cake.

The quantity of food products is the amount of food products in different packages.

FIFO is "first in, first out", (used basically for rotating stock) but could also be applied to other aspects of cooking.

LIFO would be "last in, first out".

Cooking without colour means cooking at a lower temperature so that the food doesnt caramelize. This term is quite often used when talking about sauteeing vegetables, you wanna cook them at a low temperature, so that the water inside the food evaporates but the sugar doesnt caramelize(giving the onions or the beef or whatever that golden brown colour).

Legumes are a food product, more specifically a fruit, the meaning would remain the same in any language.