Hey guys!

Back again to give you more culinary terminology! Save time while in the kitchen, and avoid asking your server tons of questions while at dinner by reviewing these common, and less common, culinary terms.

Al dente – To cook food until just firm. This is usually in reference to pasta, but sometimes used to describe vegetables

Aperitif – A small glass of alcohol served before a meal to stimulate the palate. Common choices for an aperitif are vermouth, champagne, dry sherry, or dry, light white wine

Tempura – A Japanese term that simply indicates something being battered and fried. If you order a shrimp tempura roll at a sushi restaurant, you can expect a little sweet, fried crunch, and usually a warm temperature 

Julienne – Also called French Cut, this refers to the way a food item is cut: into long, thin strips. Typical items to be julienned are carrots, celery, and potatoes.

Farci – This means stuffed, especially with finely ground meat. If you order mushroom farci, you’ll be served mushrooms stuffed with savory matter, either meat or sometimes seasoned breadcrumbs

Compote – Fruit cooked in water, sugar, and spices. This is a dessert dish or element that can be served chilled or warm

That’s all for today! What other terms have you run into on recipes or menus that have you second-guessing yourself? Let me know in the comments and I’d love to help out.

Peace!

Hey guys!

Back again to give you more culinary terminology! Save time while in the kitchen, and avoid asking your server tons of questions while at dinner by reviewing these common, and less common, culinary terms.

Al dente – To cook food until just firm. This is usually in reference to pasta, but sometimes used to describe vegetables

Aperitif – A small glass of alcohol served before a meal to stimulate the palate. Common choices for an aperitif are vermouth, champagne, dry sherry, or dry, light white wine

Tempura – A Japanese term that simply indicates something being battered and fried. If you order a shrimp tempura roll at a sushi restaurant, you can expect a little sweet, fried crunch, and usually a warm temperature 

Julienne – Also called French Cut, this refers to the way a food item is cut: into long, thin strips. Typical items to be julienned are carrots, celery, and potatoes.

Farci – This means stuffed, especially with finely ground meat. If you order mushroom farci, you’ll be served mushrooms stuffed with savory matter, either meat or sometimes seasoned breadcrumbs

Compote – Fruit cooked in water, sugar, and spices. This is a dessert dish or element that can be served chilled or warm

That’s all for today! What other terms have you run into on recipes or menus that have you second-guessing yourself? Let me know in the comments and I’d love to help out.

Peace!