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The term fusion cuisine, added to the Oxford English Dictionary in 2002, is defined as "a style of cookery which blends ingredients and methods of preparation from different countries, regions, or ethnic groups; food cooked in this style."
Tomato and basil are a common flavor pairing in some countries. Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices.
1. Combining ingredients (typically butter and sugar) into a smooth paste. 2. Cooking meat or vegetables in a thick dairy-based sauce. 3. Mixing puréed corn kernels with whole corn kernels in the preparation of creamed corn. croquette A small roll made of finely chopped meat and/or vegetables that is breaded and fried. culinary triangle
Molecular cuisine, is a modern style of cooking which takes advantage of many technical innovations from the scientific disciplines (molecular cooking). The term was coined in 1999 by the French INRA chemist Hervé This because he wanted to distinguish it from the name Molecular gastronomy (a scientific activity) that was introduced by him and ...
Cooking is an aspect of all human societies and a cultural universal. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans ...
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. [ citation needed ] Darker roux is made by browning the flour in oil for a longer time and adds a distinct nutty flavor to a dish.
Japanese cuisine terms (3 C, 63 P) Pages in category "Culinary terminology" The following 133 pages are in this category, out of 133 total.