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A cocktail party is a party at which cocktails are served. It is sometimes called a cocktail reception. A cocktail party organized for purposes of social or business networking is called a mixer. Some events, such as wedding receptions, are preceded by a cocktail hour. During the cocktail hour, guests socialize while drinking and eating ...
Cocktail hour is a traditional period, typically in the late afternoon or early evening, dedicated to relaxation and socialization over drinks and light snacks.
Though any food served before the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, such as cheese or fruit. A glazed fig topped with mascarpone and wrapped with prosciutto is an hors d'oeuvre, and plain figs served on a platter may also be served as hors d'oeuvres. [ 36 ]
Happy hour is a marketing term for a time when a venue such as a restaurant or bar offers reduced prices on alcoholic drinks. Discounted menu items like appetizers are often served during happy hour. Discounted menu items like appetizers are often served during happy hour.
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
Food Network is breaking new ground in the intense culinary competition genre with a series that features 24 chefs taking on 24 food challenges in, you guessed it, 24 consecutive hours. Hosted by ...
The composition of a canapé consists of a base (e.g., the bread or pancake), a spread, a main item, and a garnish.. The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese.
Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.