I
Induction Cooktop A type of cooktop that works by using magnetic
energy to make pots hot without getting hot itself.
Infection Disease,including much food-borne disease,caused by bacteria in the body.
Intoxication Disease caused by poisons that bacteria produce while they are growing in food.
J
Jardinière (zhar din yair) Garnished with fresh garden vegetables, such as carrots, turnips,green beans,peas,and cauliflower.
Jasmine Rice A type of aromatic rice from Southeast Asia.
Judic Garnished with braised lettuce.
Julienne (1) Cut into small, thin strips, about 1/8 × 1/8 × 21/2 inches
(3 mm × 3 mm × 6.5 cm).(2) Garnished with foods cut in this manner.
Jus (zhoo) Unthickened juices from a roast.
Jus Lié Thickened juices from a roast.
K
Kasha Whole buckwheat groats.
Ketone Body A toxic compound that can form in the blood if fats are burned with no carbohydrates present.
Ketosis A condition in which the blood becomes unable to carry oxygen;
sometimes the result of consuming insufficient carbohydrates.
Kilo- Prefix in the metric system meaning “one thousand.”
L
Lacto-ovo-vegetarian Referring to a vegetarian diet that includes dairy products and eggs.
Lacto-vegetarian Referring to a vegetarian diet that includes milk and other dairy products.
Lard (1) The rendered fat of hogs. (2) To insert strips of fat into meats low in marbling.
Lasagne Broad, flat egg noodles, or a baked, layered casserole made with these noodles.
Latte Short for caffe latte. A mixture of one part espresso and two or more parts steamed milk.
Leading Sauce A basic sauce used in the production of other sauces. The five leading hot sauces are béchamel, velouté, espagnole, tomato, and hollandaise.Mayonnaise and vinaigrette are often considered leading cold sauces.
Leavening The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Lemon Grass A tropical grass with the aroma of lemon, used for flavoring.
Liaison A binding agent, usually made of cream and egg yolks,used to thicken sauces and soups.
Lipid Any of a group of compounds that includes fats and cholesterol.
Liter The basic unit of volume in the metric system; equal to slightly more than 1 quart.
London Broil Flank steak or other cut of beef broiled rare and cut in thin slices.
Lyonnaise (lee oh nez) Containing or garnished with onions.
source:(http://www.hotelmule.com/)
Induction Cooktop A type of cooktop that works by using magnetic
energy to make pots hot without getting hot itself.
Infection Disease,including much food-borne disease,caused by bacteria in the body.
Intoxication Disease caused by poisons that bacteria produce while they are growing in food.
J
Jardinière (zhar din yair) Garnished with fresh garden vegetables, such as carrots, turnips,green beans,peas,and cauliflower.
Jasmine Rice A type of aromatic rice from Southeast Asia.
Judic Garnished with braised lettuce.
Julienne (1) Cut into small, thin strips, about 1/8 × 1/8 × 21/2 inches
(3 mm × 3 mm × 6.5 cm).(2) Garnished with foods cut in this manner.
Jus (zhoo) Unthickened juices from a roast.
Jus Lié Thickened juices from a roast.
K
Kasha Whole buckwheat groats.
Ketone Body A toxic compound that can form in the blood if fats are burned with no carbohydrates present.
Ketosis A condition in which the blood becomes unable to carry oxygen;
sometimes the result of consuming insufficient carbohydrates.
Kilo- Prefix in the metric system meaning “one thousand.”
L
Lacto-ovo-vegetarian Referring to a vegetarian diet that includes dairy products and eggs.
Lacto-vegetarian Referring to a vegetarian diet that includes milk and other dairy products.
Lard (1) The rendered fat of hogs. (2) To insert strips of fat into meats low in marbling.
Lasagne Broad, flat egg noodles, or a baked, layered casserole made with these noodles.
Latte Short for caffe latte. A mixture of one part espresso and two or more parts steamed milk.
Leading Sauce A basic sauce used in the production of other sauces. The five leading hot sauces are béchamel, velouté, espagnole, tomato, and hollandaise.Mayonnaise and vinaigrette are often considered leading cold sauces.
Leavening The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Lemon Grass A tropical grass with the aroma of lemon, used for flavoring.
Liaison A binding agent, usually made of cream and egg yolks,used to thicken sauces and soups.
Lipid Any of a group of compounds that includes fats and cholesterol.
Liter The basic unit of volume in the metric system; equal to slightly more than 1 quart.
London Broil Flank steak or other cut of beef broiled rare and cut in thin slices.
Lyonnaise (lee oh nez) Containing or garnished with onions.
source:(http://www.hotelmule.com/)
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