Search

A term used to describe the process of dicing ingredients into 1/4 inch cubes or a term that is used to describe a preparation of fruits or vegetables that have been diced (cubes that are 1/4 inch square) to be served either cold (raw) or hot (cooked).

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

A small fern plant which sprouts a shoot at the tip of the plant, referred to as a "frond" or a "crosier," that is harvested to be served as a vegetable.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

One of the smallest chili peppers but also one of the hottest. The chili is very small and has a rounded shape.

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.

food thickener, thickening agent, liason, beurre manie,

A wheat product made with cracked durum wheat that has been steamed and allowed to dry. It has a pellet-like appearance and does not have much flavor when served alone, but it becomes very flavorable when added to other ingredients due to its ability to absorb surrounding flavors.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.

Originating in Switzerland, this cheese is made with raw (unpasteurized) cow's milk, typically as a wheel weighing over 225 pounds with a thin hard rind surrounding it.

Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.

Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.