Culinary Terms – A to Z

À la carte

À la carte is a French language phrase meaning “according to the menu”.

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À la Russe

Service à la russe (French, service in the Russian style) is a manner of dining that involves courses being brought to the table sequentially.

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Agrarian Society

An agrarian society is a society that depends on agriculture as its primary means for support and sustenance. The society acknowledges other means of livelihood and work habits but stresses the importance of agriculture and farming, and was the most common form of socio-economic organization for most of recorded human history.

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Baeksuk

Baeksuk is a Korean culinary term referring to dishes made by boiling or steaming meat or fish thoroughly without seasonings.

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Brasserie

In France and the Francophone world, a brasserie is a type of French restaurant with a relaxed setting, which serves single dishes and other meals.

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Cajun Holy Trinity

The holy trinity, Cajun holy trinity, or holy trinity of Cajun cooking consists of onions, capsicum and celery, the base for much of the cooking in the regional cuisines of Louisiana.

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Chiffonade

Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.

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Concasse

Concasse is a cooking term meaning to rough chop any ingredient, usually vegetables.

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Cuisine Classique

Cuisine classique is a style of French haute cuisine cookery based on the works of Auguste Escoffier

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Darne

A darne is a single-serving portion taken from a thick cross section straight through the backbone of a substantial whole, dressed, round fish, such as salmon or tuna.

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De Rigueur

Definition of De Rigueur

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Deglaze

Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to make a sauce, known as a pan sauce, that is often made to accompany sauteed meats. The browned residue is due to either the Maillard reaction or caramelization.

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Ekiben

Today, many types of ekiben can still be purchased; at stands in the station, on the platform, or on the train itself. They come with disposable chopsticks (when necessary) or spoons. Ekiben containers can be made from plastic, wood, or ceramic

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Flambé

Flambéing is often associated with tableside presentation of certain liqueur-drenched dishes, such as Bananas Foster or Cherries Jubilee, when the alcohol is ignited and results in a flare of blue-tinged flame.

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Fricassée

Definition of Fricassée

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