Food and Drink Preparation

Food and Drink Preparation - Prepared Food

school icon49 Words
25 min
al dente
adjective
describing food, particularly pasta, that is firm when bitten
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au poivre
adjective
referring to a dish that is coated or served with a generous amount of freshly ground black or mixed peppercorns
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au lait
adjective
referring to a dish or beverage that is made or served with milk as an ingredient
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a la king
adjective
referring to a dish made with diced meat, cooked in a cream sauce with mushrooms and peppers
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au gratin
adjective
cooked while covered with browned breadcrumbs (and sometimes cheese)
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au jus
adjective
served in its natural juices or gravy
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au naturel
adjective
referring to a dish that is prepared simply and without additional seasonings or flavorings
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en papillote
adjective
referring to a cooking technique where food is placed inside a folded pouch made of parchment paper or aluminum foil, then baked
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en vessie
adjective
referring to a cooking technique where meat or fish is cooked inside a bladder
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en croute
adjective
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
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en brochette
adjective
referring to food items that are skewered and cooked on a broiler or grill
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a la mode
adverb
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
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breaded
adjective
coated with bread crumbs
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to cook-chill
verb
to cook food to a desired temperature, rapidly chill it, and store it in a chilled state for later use
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deep-fried
adjective
describing food that has been cooked by submerging it completely in hot oil
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devilled
adjective
referring to a cooking method or flavor profile where a dish is made spicy
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done
adjective
cooked until ready to serve
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dry-roasted
adjective
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
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flambe
adjective
referring to a cooking technique where alcohol, typically liquor or liqueur, is poured over food that is being cooked in a pan
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fried
adjective
cooked in very hot oil
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frosted
adjective
(of glass) having a roughened coating resembling frost
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gentle
adjective
mild or soft; not strong or violent
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hard-boiled
adjective
(eggs) cooked until the yolk is solid
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jointed
adjective
having joints or jointed segments
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oven-ready
adjective
prepared before sale and ready to be cooked
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overdone
adjective
cooked too long but still edible
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piping hot
adjective
very hot, often to the point of steaming or emitting heat
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precooked
adjective
cooked partially or completely beforehand
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rare
adjective
(of meat) cooked for a short time in a way that the flesh is still red inside
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roast
adjective
(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
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scalloped
adjective
prepared by being baked with a creamy sauce or milk
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smoked
adjective
(used especially of meats and fish) dried and cured by hanging in wood smoke
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soft-boiled
adjective
(eggs) having the yolk still liquid
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stewed
adjective
cooked slowly in a liquid until it becomes tender and flavorful
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sunny-side up
adjective
a dish made from an egg that is fried on one side until the white is set and the yolk is still runny
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uncooked
adjective
not cooked
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underdone
adjective
insufficiently cooked
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well-done
adjective
(of meat) completely cooked in a way that there isn't any pink flesh inside
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julienne
adjective
(of vegetables) cut into short narrow strips
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chasseur
adjective
cooked with mushrooms, shallots, and herbs, often finished with a wine-based sauce
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cured
adjective
(used especially of meat) cured in brine
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farci
adjective
referring to food items that are stuffed or filled with a mixture of ingredients
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lyonnaise
adjective
cooked with onions
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marengo
adjective
referring to a style of cooking that uses tomatoes, onions, garlic, wine, and often includes chicken or veal as main ingredients
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newburgh
noun
referring to a dish made with cooked shellfish, served in a creamy sauce
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parmentier
adjective
referring to a dish made with potatoes, often mashed or sliced, as a key ingredient or featured element
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provencale
adjective
referring to a style of cooking or a dish that is characteristic of the cuisine of Provence in southeastern France
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undressed
adjective
referring to food that is not seasoned, garnished, or otherwise prepared with additional ingredients or sauces
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almondine
noun
a culinary term used to describe a dish, typically fish, that is coated or garnished with almonds or almond flakes
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