Glossario di cucina

Glossary

Small Kitchen Glossary

Kitchen Terms

There are sweet words, bitter words, gentle words, spicy words, salty words ... each word has its own flavour.

This is the space for tasting and building your personal cooking vocabulary, conversing and sharing at the table, the words of satisfaction and serene happiness.

 

Enjoy!

 

 

To Smoke. Once, products used to get exposed to smoke as a method of preservation: today the smoking process is used to achieve a particular flavour.

 

 

To Candy. The method by which fruit (and some vegetables) are boiled and then left to macerate in sugar obtaining a crystallized effect.

 

 

Au Gratin. A dish is grilled in the oven after it has been covered with sauce or breadcrumbs creating a delicious crisp crust.

 

 

To Moisten. Slowly moisten the flour with the eggs or milk in order to obtain the right consistency.

 

 

To Cream. Amalgamating butter and cheese into a mixture to cream it.

 

 

To sauce. Cover the dish with a sauce or cooking juices.

 

 

To Season Add herbs or spices to the meat or fish to add flavour. It is also used to insert lard although in this case we use the word "to Lard."

 

 

Sable A mixture obtained by quickly incorporating butter into flour.

 

 

DOP - Protected Designation of Origin (PDO). Italian classification of the European trademark assigned to foodstuffs which come from such an area, place or country, whose quality or properties are significantly or exclusively determined by the geographical environment, including natural and human factors, whose production, processing and preparation takes place within the determined geographical area.

 

 

IGP – Protected Geographical Indication (PGI). Italian classification of the European trademark assigned to products for which at least one phase of the preparation takes place in the determined geographical area.


Do you want to know the meaning of a culinary term? Send a message to info@rigolo.it

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