GAZPACHO - A Spanish dish of cold, uncooked soup, which typically contain tomatoes, cucumbers, onions, garlic, oil, and vinegar., CONSOMME - A type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fat., BISQUE - A thick, creamy soup, with a base of strained broth of shellfish or game., BEURRE BLANC - A sauce made with butter, onions, shallots and vinegar, usually served with seafood dishes., LIAISON - A binding agent of cream, egg yolks, flour or cornstarAch used to thicken soups or sauces., MIGNONETTE - Roughly cracked or coarsely ground peppercorns, used for au poivre dishes or for mignonette sauce, which contains vinegar and shallots as well and is often used for oysters., OIGNON BRULE - Literally means “burnt onion”, a culinary term for a half-peeled onion seared on a skillet., OEUF - The French term for egg., YAKITORI - A Japanese dish of small pieces of boneless chicken that is marinated, skewered and grilled., AU JUS - This word means "With Juice",

INTERNATIONAL CULINARY TERMS

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