Culinary Terms – A to Z

Index – Culinary Terms

There are a number of culinary terms we have used in our recipes or referenced in our world cuisine pages. This is the sub-index for the culinary terms that we have listed in the glossary.

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Le Guide culinaire

Georges Auguste Escoffier’s Le Guide culinaire was Escoffier’s attempt to codify and streamline the French restaurant food of the day.

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Rancidification

Rancidification

Definition of Rancidification

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Scoville Scale

The Scoville scale is a measurement of the spicy heat (or piquance) of a chilli pepper. The number of Scoville heat units (SHU) indicates the amount of capsaicin present.

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Siu mei

Sausages on a barbecue in Oslo

In Cantonese cuisine siu mei is the name given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. This cooking method creates a unique, deep barbecue flavour and the roast is usually coated with a flavourful sauce (a different sauce is used for each meat) before roasting.

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Table d’hôte

menu

In restaurant terminology a table d’hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.

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Tianguis

A tianguis is an open air market or bazaar that is traditionally held on certain market days in a town or city neighbourhood in Mexico and Central America. This bazaar tradition has its roots well into the pre-Hispanic period and continues in many cases essentially unchanged into the present day

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Umami

Umami

Umami, a savoury taste, is one of the five basic tastes (together with sweet, sour, bitter and salty). Umami has a mild but lasting aftertaste that is difficult to describe. It induces salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth.

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Warung

A warung is a type of small family-owned business — often a casual shop, a modest small restaurant or café — in Indonesia, and to a lesser extent, Malaysia. A warung is an essential part of daily life in Indonesia.

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