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A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", [1] ready to eat or to be served. A dish may be served on tableware , or may be eaten in one's hands. Instructions for preparing a dish are called recipes .
A specialty food is a food that is typically considered as a "unique and high-value food item made in small quantities from high-quality ingredients". [1] Consumers typically pay higher prices for specialty foods, and may perceive them as having various benefits [ 1 ] compared to non-specialty foods.
AP 3-D Art and Design is a three-dimensional (3-D) art course that holds many similarities to the 2-D course. The course deals with 3-D artistic applications such as metalworking, sculpture, computer models, and ceramics. Like AP Studio Art 2D, the focus is on the design of the artwork itself as opposed to its composition.
Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking', as originally derived from Latin coquere, 'to cook'. [2]
Haute cuisine (French: [ot kɥizin]; lit. ' high cooking ') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients.
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The first course of a tasting menu in Ginza, Tokyo. A tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal. [1] The French name for a tasting menu is menu dégustation. [1]
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