as something related to , or

Darlyn Fernandez
connected with cooking. A
October,30,2019 culinarian is a person working
Grade-10 Chrome
in the culinary arts, if you have a
culinary streak, you might love
cooking for your friend or

CULINARY maybe just watching cooking

show on TV, if your culinary
DICTIONARY repertoire includes nothing
Culinary dictionary is all about beyond tuna sand wiches and
cooking or the kitchen, it you go mac and cheese out of the box,
to culinary school you’re you have a lot to learn culinary
learning how to cook, most speeking.
likely because you want to work
has no scientific value.
as chef and an outstanding of
culinary dictionary is includes
the history of cooking food and
beverage terms.

Vegetable is a culinary term, it’s

definition The culinary arts is
the art of preparing and cooking
foods. The “culinary” is defined
 Culinary terms of
vegetable
Assortments of fresh vegetable
like carrots, turnips, peas, pearl,
onions, green beans, cauliflowers,
asparagus and artichokets.
 Bouquet eve – bouquet of
vegetable
 Printaniere – spring
vegetable
 Jardiniere - garden
vegetable
 Primeurs – first spring
vegetable
 Clamarts- peas
 Ceecy- caroots
 Doria – cucumbers cooked
in butter
 Dubary- cauliflowers
 Fermine- caroots, turnips,
onion, celey, cutinto
uniform slices
 Florentine- spinach
 Forestiere- mushrooms
 Judic – braised lettuce
 Lyonnaise- onion
 Nicoise- tomatoes concase
cooked with garlic
 Parmientier- potatoes
 Princesse- asparagus
 Prouen cale- tomatoes with
garlic, parsley and
sometimes mushrooms or
olive
Common Culinary
Terms
Reading a recipe and aren’t sure
about some of the terms
included? Don’t worry, we have
a list of common culinary terms
for just that situation! Take a
look at our list to get cooking:
Al dente To cook first by browning the
food in butter or oil, then gently
To cook food until just firm,
simmering in a small amount of
usually referring to pasta, but
liquid over low heat for a long
can include vegetables.
period of time in a covered pan
until tender.
Bake
To cook food in an oven using Broil
dry heat.
To expose food to direct heat on
a rack or spit, often used for
Baste melting food like cheese.

To moisten food while cooking

by spooning, brushing, or Brown
squirting a liquid, such as meat
To cook over high heat (usually
drippings to stock, to add
on the stove-top) to brown food.
flavour and prevent it from
drying out.
Caramelize
Beat To heat sugar until it liquefies
and becomes a syrup.
To stir rapidly in a circular
motion to make a smooth
mixture, using a whisk, spoon,
Chop
or mixer.
To cut vegetables into large
squares, usually specified by the
Braise recipe.
Cream
To beat ingredients (usually
sugar and a fat) until smooth
and fluffy.
Cube
Like chopping, it is to cut food
into small cubes, usually about
1/2 inch.
Dredge
To lightly coat uncooked food
with a dry mixture, usually with
flour, cornmeal, or bread
crumbs, to be pan fried or
sautéed.
Dress
To coat foods with a sauce, such
as salad.

Dash
Drizzle
1/8 teaspoon.
To pour liquid back and forth
over a dish in a fine stream,
Dice usually melted butter, oil, syrup,
To cut into small pieces, usually or melted chocolate.
1/4 to 1/8 chunks.

Dollop
A spoonful of a semi-solid food,
like whipped cream or masted
potatoes, placed on top of
another food.
Dust
To coat lightly with a powdery
ingredients, such as
confectioners’ sugar or cocoa.
Fillet