Large Equipment Culinary Terminology. Skewers either small hors doeuvre or large entree size threaded with meat poultry fish shellfish andor vegetables and grilled broiled or baked. Large Quantities of a single food item.
A dry-heat cooking method in which foods are cooked. Used as a griddle stock pot brazing pan fry pan bain marie or steamer. Culinary Terminology - Foodservice Terminology - Bar and Beverage Terminology.
Biscuit mould Biscuit cutter Cookie mould.
2 Chiffonade is also a dish consisting of a mixture of green vegetables such as spinach lettuce and sorrel which are shredded or cut finely into ribbons sometimes melted butter is added. Can be tilted to pour out liquid. In culinary terms the definition of the word sweat means to cook something over low heat in a small amount of fat usually in a covered pan or pot. Licensed professional who uses safe current methods to prevent and control pests.