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  2. Cawl - Wikipedia

    en.wikipedia.org/wiki/Cawl

    The word cawl in Welsh is first recorded in the 14th century, and is thought to come from the Latin caulis, meaning the stalk of a plant, a cabbage stalk or a cabbage. An alternative suggestion is that it is from Latin calidus, sometimes already in Classical Latin shortened to caldus, meaning "warm", as this is the source of Spanish caldo, with the senses of broth or gravy. [5]

  3. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

  4. List of restaurant terminology - Wikipedia

    en.wikipedia.org/wiki/List_of_restaurant_terminology

    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 .

  5. Staging (cooking) - Wikipedia

    en.wikipedia.org/wiki/Staging_(cooking)

    Staging is similar to trialling in professional kitchens. Trialling is an activity often used to assess the skills and training of a cooking job candidate. The hiring chef might assess the trial cook's adaptive skills in the new kitchen and how they interact with other staff in the restaurant.

  6. Caul (disambiguation) - Wikipedia

    en.wikipedia.org/wiki/Caul_(disambiguation)

    Caul may refer to: Caul, a thin, filmy membrane that covers or partly covers a newborn mammal immediately after birth; Caul (headgear), a historical headdress worn by women that covers tied-up hair; Caul fat, the membrane around food animals' internal organs; A curved batten, usually used in pairs for applying even pressure across wide workpieces

  7. Caul fat - Wikipedia

    en.wikipedia.org/wiki/Caul_fat

    Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum.