(주방장)
요리사
a person who prepares and cooks food, especially as their job
(주방장)
셰프
a highly trained cook who often cooks for hotels or restaurants
(조리)
요리
the act of preparing food by heat or mixing different ingredients
(요리 전문가)
요리 명인
a person who has attained a high level of skill or expertise in culinary arts
문법 정보:
(전통 요리)
요리
a method or style of cooking that is specific to a country or region
Cuisine refers to the distinctive method or style of cooking that is characteristic of a particular country, region, or culture. It encompasses a combination of ingredients, techniques, flavors, and traditions that have evolved over time and reflect the cultural identity and culinary heritage of a specific area. Each cuisine is unique and may be influenced by factors such as geography, climate, history, and local customs. Examples of famous cuisines include Italian cuisine known for its pasta and tomato-based sauces, Japanese cuisine known for its sushi and sashimi, and Mexican cuisine known for its vibrant flavors and use of spices like chili and cumin.
(조리의)
요리의
having to do with the preparation, cooking, or presentation of food
(미식 전문가)
미식가
someone who enjoys and knows about food and wine very much
(노벨 요리)
뉴 요리
a French style of cooking known for its light, delicate dishes, fresh ingredients, and artistic presentation
Nouvelle cuisine, which translates to "new cuisine" in French, is a style of cooking that emerged in France in the 1960s and 1970s as a reaction against the traditional heavy and rich dishes of classic French cuisine. It emphasizes lighter, fresher, and more innovative approaches to cooking, with an emphasis on high-quality seasonal ingredients, simple presentation, and precise cooking techniques. Nouvelle cuisine chefs focus on enhancing the natural flavors of ingredients rather than masking them with heavy sauces or elaborate garnishes. They often use techniques such as quick cooking methods, minimal seasoning, and vibrant plate presentations to create visually appealing dishes that showcase the essence of each ingredient.
(레시피)
조리법
the instructions on how to cook a certain food, including a list of the ingredients required
(음식 제공업체)
케이터러
a person or company that provides food and drink for an event
(카호프)
카 홉
a waiter or waitress who serves food to customers in parked cars at a drive-in restaurant
(호스트)
주최자
a person who invites guests to a social event and ensures they have a pleasant experience while there
(술집 직원)
바텐더
a person who serves drinks behind a bar, typically in a bar, restaurant, or other establishment
(시식가)
테스트하는 사람
a person who samples or evaluates food, drinks, or other substances
(유대인식이법에 맞는 음식)
코셔
food prepared according to Jewish dietary laws, fit for consumption by observant Jews
Kosher refers to food that adheres to Jewish dietary laws, known as Kashrut. These laws dictate which foods are permissible, known as kosher, and which are not, known as non-kosher or treif. Kosher foods are prepared in accordance with specific guidelines, including the type of animal slaughtered for meat, the separation of meat and dairy products, and the use of certain ingredients and utensils.
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