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Crudités (/ ˈ k r uː d ɪ t eɪ (z)/, French:) are French appetizers consisting of sliced or whole raw vegetables [1] which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli , cauliflower , radish , fennel , baby corn , and ...
Charcuterie is cured meat, derived from the French chair, 'flesh', and cuit, 'cooked' and was coined in 15th century France. [ 2 ] [ 3 ] The owners of shops specializing in charcuterie ( charcutiers ) became popular for their detailed preparation of cured meats and helped establish stylized arrangements of food as part of French culinary culture .
In Vietnamese Đồ nguội khai vị ("cold plate first course") is the name for an hors d'oeuvre. [citation needed] In Mandarin, lěng pán 冷盘 ("cold plate") or qián cài 前菜 ("before dish") are terms used for hors d'oeuvres, which are served in steamer baskets or on small plates. [54]
Charcuterie boards come in all shapes and sizes, from simple set-ups with salume to meat-and-cheese platters to elaborate spreads with fine and fancy meats, cheeses, and accompaniments.
Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, - EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...
They share space on the tray with white rice, red beans, an arepa (a thick corn patty), fried ripe plantain for caramelized sweetness, sliced avocado for cool creaminess, and hogao (a savory ...