Words Related to Food and Drink Preparation - Prepared Food

describing food, particularly pasta, that is firm when bitten

referring to a dish that is coated or served with a generous amount of freshly ground black or mixed peppercorns

referring to a dish or beverage that is made or served with milk as an ingredient

referring to a dish made with diced meat, cooked in a cream sauce with mushrooms and peppers

prepared or served with a topping of breadcrumbs, cheese, or butter

served in its natural juices or gravy

referring to a dish that is prepared simply and without additional seasonings or flavorings

referring to a cooking technique where food is placed inside a folded pouch made of parchment paper or aluminum foil, then baked

referring to a cooking technique where meat or fish is cooked inside a bladder

a French term used in cooking that refers to a dish that is baked or cooked inside a pastry crust, such as a meat or vegetable filling wrapped in puff pastry or another type of dough

referring to food items that are skewered and cooked on a broiler or grill

referring to a dish served with a particular style or fashion often used to describe a dessert topped with ice cream, or a dish served with a specific sauce or garnish to enhance its flavor or presentation

coated with bread crumbs

to cook food to a desired temperature, rapidly chill it, and store it in a chilled state for later use

describing food that has been cooked by submerging it completely in hot oil

referring to a cooking method or flavor profile where a dish is made spicy

cooked or prepared to the desired level of completion

referring to a cooking method where food, usually nuts or seeds, is roasted in a dry pan or oven without the addition of any fats or oils

referring to a cooking technique where alcohol, typically liquor or liqueur, is poured over food that is being cooked in a pan

cooked in very hot oil

(of glass) having a textured surface that diffuses light for privacy while still letting light through

mild or soft; not strong or violent

(eggs) boiled with both the white and yolk firm

having joints, segments, or sections

prepared and ready to be cooked in an oven without further preparation

cooked or prepared excessively, resulting in an undesirable outcome

very hot, often to the point of steaming or emitting heat

partially or fully cooked before being packaged or sold

(of meat) cooked for a short time in a way that the flesh is still red inside

(of food) cooked in an oven or over an open flame until the food is browned on the outside and cooked through on the inside

prepared by being baked with a creamy sauce or milk

(of food) exposed to smoke from burning wood or other materials during the cooking or preservation process

(eggs) boiled for a short time, with a runny or partially set yolk

cooked slowly in a liquid until it becomes tender and flavorful

a dish made from an egg that is fried on one side until the white is set and the yolk is still runny

(of food) not heated, remaining in its raw or natural state

not fully cooked or not cooked to the desired level

(of meat) completely cooked in a way that there is not any pink flesh inside

(of vegetables) cut into short narrow strips

cooked with mushrooms, shallots, and herbs, often finished with a wine-based sauce

preserved using methods like salting or smoking to prevent spoilage and enhance taste

referring to food items that are stuffed or filled with a mixture of ingredients

cooked with onions, which are often diced or sliced and fried until golden brown and caramelized

referring to a style of cooking that uses tomatoes, onions, garlic, wine, and often includes chicken or veal as main ingredients

referring to a dish made with cooked shellfish, served in a creamy sauce

referring to a dish made with potatoes, often mashed or sliced, as a key ingredient or featured element

referring to a style of cooking or a dish that is characteristic of the cuisine of Provence in southeastern France

referring to food that is not seasoned, garnished, or otherwise prepared with additional ingredients or sauces

a culinary term used to describe a dish, typically fish, that is coated or garnished with almonds or almond flakes