Resolution of 800 x 600 - True Colour
|
Resolution of 800 x 600 - True Colour
|
Tips:
No, not gratuities, but rather a collection of culinary terms,
temperatures, short cuts, hints, abbreviations and tricks. This just might
be a good starting point... Drop by the gallery of thumbnails, to view
photos for some of the recipes contained within this web site. | ||||
|---|---|---|---|---|
| Index ( 1230 ) |
Gallery ( 100 ) |
Calorie Guide |
Canada's Food Guide |
Food Pyramid |
| Culinary Timeline |
Abbrev- iation |
Hints Tricks |
Temper- ature |
Conversion Table |
|
Miscellaneous: Stuff
that needed a home and landed here, you could call it the junk drawer
because every kitchen should have one. Remember that when it comes to
cooking the general rule of thumb is, once you have your basics down the
rest is simply common sense. | ||||
|---|---|---|---|---|
| Definition ( 142 ) |
Fruit ( 179 ) |
Vegetable ( 177 ) |
Breads ( 104 ) |
Herbs ( 88 ) |
| Fromage ( 240 ) |
Noodle ( 80 ) |
Nuts ( 23 ) |
Pulses ( 53 ) |
Condiment ( 36 ) |
| Utensil ( 162 ) |
Seafood ( 85 ) |
Grain ( 78 ) |
Nutrients ( 68 ) |
Poison ( 28 ) |
| Chefs ( 7 ) |
F.A.Q. ( 10 ) |
|||
|
Dairy:
Products such as creams, butters, cheeses, ice cream, yogurt, etc. are
made from milk. A dairy could be a commercial establishment that produces
and or sells milk products, however I am just promoting them. Dairy cattle
are a breed of animal that are adapted for high volume milk
production. The average annual milk production per dairy cow is over 12,000
pounds. | ||||
|---|---|---|---|---|
| Milk | Butter | Cheese | Ice Cream |
Yogurt |
|
Le Saucier: Is the cook responsible for the preparation of the most
important kitchen duties. In chef circles the position is the most
glamorous and their egos are that of a perfectionist and usually
rightfully so. This could be the section where the term "too many cooks
will spoil the broth", will fall into play. | ||||
|---|---|---|---|---|
| Stock Pot |
Soup Kitchen |
Sauce Derivatives |
Stew Bone |
Braise |
|
Appetizers: Are small morsel of food usually served at the beginning of a
meal to stimulate the appetite for more or heavier foods to follow. They
should prepare the palate for those future courses to follow. They can
also be served alone as a lunch or a snack. They can be served in many
different forms, as long as it performs its primary function. | ||||
|---|---|---|---|---|
| Pickle | Hors d'oeuvre |
Eggs | Bread | Salad |
| Pasta | Marinade | On The Side |
Oils | Vinegar |
| Pâté | Dips Spreads |
Salad Dressing |
||
|
Entrée: Is usually the main course of a meal, but in a proper full
French menu it is the third course. Today's simpler menu centers around
the entrée preceded by an hors d'oeuvre of soup followed by a
salad, cheese and dessert. Dinner is normally the evening meal, but in
France before the Revolution, dinner was eaten in the morning or at
midday. | ||||
|---|---|---|---|---|
| Entrée | Breakfast of Campions |
Lunch | Brunch | Ethnic Cooking |
|
Desserts: Are the last course of a meal mainly consisting of cheese,
sweet dishes, or fresh fruit. Like the sauce chef, pastry chefs are
specialists in the kitchen, having a vast knowledge in baking and
pastries. The industry requires vigorous hours and their work space is
often separate from the main kitchen. | ||||
|---|---|---|---|---|
| Dessert Sauce |
Cookie Dough |
Pie Crust |
Cake Icing |
Pastry Chef |
| Cream & Custard |
Pudding | Mousse Mousseline |
Torte | Jelly |
|
Beverages: Flavoured drinks, which may be sweet, fermented, or
spirit-based, they can also be served hot or cold. Tea happens to be the
most widely consumed drink in the world after water. Visit the links below
for more details, on each of the selections. A "gigger" in these recipes
refers to a measuring glass, or shot glass, that is 1 ½ ounces on
the large end and 1 ounce on the small end. | ||||
|---|---|---|---|---|
| Rum | Whisky | Coffee | Punch | Soft Drinks |
| Vodka | Gin | Tea | Tequila | Wine Cellar |
|
Specialty Diets: This section will take a look at a few special need diets. If
you have not found what you have been looking for in the other areas, this
might be a good place to drop by. "Variety is the spice of life", so
switch it up and play around with different foods. | ||||
|---|---|---|---|---|
| Bachelor Cooking |
Vegetarian | Low Fat |
Kids Menu |
Road Kill Café |
| Crockpot | Microwave | Diatbetic | Vegan | Bread Machine |
| Renal | Soft and Mechanical |
Celiac | Ulcer | Low Carb |
| Clear & Full Liquid |
High or Low Potassium |
High or Low Sodium |
High or Low Fibre |
Lactose |
| Antireflux | Gluten Free |
Low Cholesterol |
||
|
Recipes of the Month: Some of these links will be up-dated on a regular basis and may
be holiday oriented, or depending on the time of year. These recipes could
also be of any course, meal or food specialty. So I hope you have been
checking back often, since this site's creation in April, 1996. For
special requests E-mail me at the top or bottom of this page. Bon
Appétit! | ||||
|---|---|---|---|---|
| Jan | Feb | Mar | Apr | May |
| Jun | Jul | Aug | Sep | Oct |
| Nov | Dec | |||
