|
Sachet Bag
Cloth bag filled with select herbs used to season soups or stocks.
Entree
In the U.S. the main course. In France the first course.
Pasta
General term used to describe any shape of macaroni product or egg noodles.
Baste
To pour drippings fat or stock over food while cooking.
Batter
A mixture of flour and water.
Broil
To cook by direct exposure to radiant heat.
Au Jus
Pan juices created by roasting meat.
Roux
Heated mixture of flour and butter to be used as a thickener.
Paprika
Seasoning or coloring agent made with ground dried fruit of various ripe pepper plants.
Aging
A term used to describe the holding of meats at a temperature of 34° to 36° F for a period of time to break down the tough connective tissues through the action of enzymes thus increasing tenderness.
|
Italian Restaurant Resources
Types Of Pastas 
Los Angeles Italian Restaurants Terms And Definitions
