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Terms in Chefs Reference

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Tabbouleh
A Lebanese salad of bulgur (cracked) wheat, mint, tomatoes, onions and parsley - sometimes with peppers and onions. It is traditionally wrapped in cos lettuce and eaten with the hands.
Tahini
a paste made from sesame seeds used in Hummus and also in Middle Eastern sweets. Can be light or dark if toasted.
Tandoori
The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. The tandoor is used for cooking certain types of Indian More…
Tapenade
a condiment originally from Provence made with capers, stoned black pitted olives, and desalted anchovies pounded in a mortar with lemon juice and herbs. There are numerous variations but More…
Texas Toast
Thickly sliced (1-inch) French/Italian bread spread with butter on both sides and browned under broiler or on the grill.
Toss
To mix ingredients lightly.
Tronçon
A slice of a large flat fish cut through the bone.
Truffle
An edible fungus which is found underground. It is round and can be black, white, dark brown or grey in color. The scarcity and decline in truffles has led this once widely used item More…
Turning
Shaping and trimming vegetables usualy into barrel shapes using a Turning Knife See also: Turning Knife
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