What are the common products made through cooking?

Professionals in cookery used different language of culinary arts. They use different culinary terms culinary terms for vegetables read on:

Here are the world used in culinary for vegetable cookery:

1. A la grecque

In this preparation style, vegetables are marinated in olive oil, lemon juice, and herbs and served cold.

2. A La Carte

Each item in the menu are priced individually.

3. Acid

This is consists of sour or sharp flavor substance such as citrus, juice, vinegar and wine. This is a substance that neutralizes a base in a liquid solution.

4. Blanching

To brief submerge boiled vegetable in water to assist in preparation of food.

5.  Carotenoid

A pigment that predominates in red and yellow vegetables such as carrots and red peppers.

6. Chiffonade

herbs or leafy vegetables are shredded into finely slice.

7. Coring

The seeds of fruits and vegetable was removed.

8. Coulis

This is a sauce made of vegetables or fruits.

9.Essence

The sauce from concentrated vegetable juice.

10. FIFO

This is an inventory management strategy, it means first in, First Out.

11.  Flavanoids

Plants pigment that easily dissolve in water.