Professional Documents
Culture Documents
Romaine
Peas
Portabella;
largest
mushroom with
meaty flavor
Asparagus
BAKING is cooking in
dry heat in an oven.
POACHING, also
called stewing, is a
TEMPURA is a Japanese method of method of cooking
breading and deep-frying in liquid. The goal
vegetables. is retention of
GLAZING is a finishing shape. Use just
technique. A small enough water to
amount of sugar or syrup cover fruit, and add
is added to or brushed water for a little
over the vegetable to BOUQUETIERE: a mix of fresh sweetness and help
give it a glossy vegetables, in season in retaining shape.
appearance as it heats. JARDINIERE: diced, mixed vegetables
Popular fruit sauces include applesauce
or a fresh berry coulis (cool-LEE) which is
a sauce made from a purée of vegetables
or fruit that can be served hot or cold.
Begin by cooking the fruit in liquid, such
as water, until the fruit has broken down. Chutney is
Add a sweetener such as sugar, honey, or any relish type
syrup. Once the sauce has cooled, spices mixture made
or other flavorings can be added as from chopped
desired. A purée will be smooth if put in a fruits or
blender or through a sieve. vegetables.
A compote is
stewed fresh or
dried fruit, fruit
cooked in water and
sugar (a syrup), and
served as a hot or
cold dessert.
The “relish tray” has become
standard fare on many tables
and buffets. Raw vegetables
(including cucumbers that have
been made into sweet and dill
pickles) and olives (black, green,
stuffed, etc.) are high in
nutrients and very colorful. Their
crisp texture adds variety to any
meal. They make a low-calorie,
high-fiber snack.
Crudités (croo-dee-TAY): A
French term for raw vegetables
served as a relish. Wasabi: Japanese horseradish condiment