Food and Drink Preparation - Prepared Food

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

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

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

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

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

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

(of glass) having a roughened coating resembling frost

mild or soft; not strong or violent

having joints or jointed segments

prepared by being baked with a creamy sauce or milk

(used especially of meats and fish) dried and cured by hanging in wood smoke

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

(used especially of meat) cured in brine

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

cooked with onions

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