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Culinary Terms
Terms from Contemporary Cuisine packet
Question | Answer |
---|---|
Regional Cuisine | Cuisine froma specific area. |
Ricer | Used for ricing vegetables. |
Rillettes | A dish of meat cooked in fat, shredded, and served in a ramekin. |
Romesco Sauce | Sauce originating in Tarragona, Catalonia. |
Roe | Fish eggs. Caviar |
Rouille | A pungent, Provencal sauce. |
Roulade | A rolled up preparation of meat. |
Saba | Sweet grape syrup made from grape must. |
Salumi | General word for cured meats. |
Sashimi | Very thinly slice raw fish. |
Scampo/Scampi | Prawns. |
Schnitzel | Deep-fried, breaded veal cutlets. |
Sec | Dry. ex. Reducing Au Sec. |
Secondi | Italian for second course. |
Serrano | A kind of chilli pepper. |
Seviche | Citrus-marinated seafood. |
Slow Food | International culinary movement founded by Carlo Petrini. |