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Spices / Herbs
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   glossary_t/Tabasco.jpg Tabasco   Pepper / SauceA very hot, small red pepper originally from the Mexican state of Tabasco. The word itself means "damp earth." Though these peppers are now grown in parts of Louisiana, they're not widely commercially available. Instead, they're used specifically to make Tabasco Sauce, a trademarked name held by the McIlhenny family since the mid-1800s. Produced since Civil War times, this fiery sauce is made from tabasco peppers, vinegar and salt. The peppers are fermented in barrels for 3 years before being processed into the sauce.  
     Table_D'Hôtea complete meal of specific courses offered at one set price.  
   glossary_t/Tablespoon.jpg Tablespoona measure of volume in the U.S. system; 1 tablespoon (T.) = 3 teaspoons or 1/2 fluid ounce.             conversion table ►  
   glossary_t/taboule.jpg Tabooli_/_Tabouléa Middle Eastern mint salad made with cracked wheat, tomatoes, parsley, lemon juice, onion and olive oil.  
   glossary_t/Taco.jpg Tacoa Mexican-style sandwich consisting of a fried or soft tortilla folded around a filling such as beef, pork, chicken, tomatoes, lettuce, cheese, onion, refried beans and salsa.  
   glossary_t/Tagliatelle_.jpg Tagliatelle :  egg noodles ,  are the classic pasta of the Emilia-Romagna region of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm (0.25 to 0.375 inches) wide.  
   glossary_t/Tahini.jpg Tahinia paste made from crushed sesame seeds and used to flavor Middle Eastern dishes. When combined with a little oil, it is used as a spread on bread.  
   glossary_t/Tamale_1.jpg Tamalea cornhusk spread with cornmeal and filled with chili-seasoned chicken, beef, or cheese, then rolled and steamed.  
   glossary_t/Tamari_1.jpg Tamaria type of soy sauce.  
   glossary_t/fruit-tamarillo.jpg

 Tamarillo : Other names include tree tomato and tomate de árbol. Prior to 1967, the tamarillo was known as the "tree tomato" in New Zealand, but a new name was chosen by the New Zealand Tree Tomato Promotions Council in order to distinguish it from the ordinary garden tomato and increase its exotic appeal. >>

  
   glossary_t/fruit-tamarind.gif Tamarind :  Although native to Sudan and tropical Africa, Mexico and Asian nations are the single largest consumer and commercial producer of tamarind. The tamarind is best described as sweet and sour in taste,
  
     Tangeloa fruit that is a cross between a grapefruit and a tangerine.  
   glossary_t/fruit-tangerine.jpg Tangerine : is a variety of the Mandarin orange . Tangerines are smaller than most oranges, .Their  taste is often less sour,  than an orange.   Tangerines have been cultivated for over 3,000 years in Uganda, Japan, and Djibouti.   
   glossary_t/lettuce-Tango.jpg Tango Leaf : has ‘frilly’ leaves and looks quite a bit like endive. But, it has a mild tangy taste without endive’s bite. Full of vitamins and easy to grow.
  
   glossary_t/veg-taro.jpg Taro : a tropical food plant whose potato-like root is the basis for poi, a staple of Polynesian cooking .  
   glossary_t/herb-tarragon.jpg

 Tarragonan herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available fresh and dried.

  Mexican

  
     glossary_t/herb-tarragon_mexican.jpg  .
  
   glossary_t/lettuce-TatSoi.jpg

 Tatsoi leaves : also called spinach mustard, spoon mustard, or rosette bok choy, is an Asian variety of Brassica rapa  grown for greens. This plant has become popular in North American cuisine as well, and is now grown throughout the world.

It takes 45–50 days to harvest and can withstand temperatures down to –10°C (15°F). Tatsoi can be harvested even from under the snow.

  Micro

  
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   glossary_t/Tempura_1.jpg TempuraJapanese dish of vegetables and fish, including shrimp, dipped in batter, deep fried and served with a sauce.  
   glossary_t/Terrine_mold_1.jpg

 Terrine : (the Dish) an earthenware covered dish often decorative or in animal shapes, used for cooking meatloaf or pâté of minced meat, poultry or liver. A dish that is often used to serve soup.

  Foie gras
Legumes
 
glossary_t/Terrine_mold_2.jpgthe Food >>
glossary_t/Terrine_foie_gras.jpgglossary_t/Terrine_legumes.jpg 
  
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   glossary_t/Thermometer.jpg Thermometer a device designed to measure temperatures; can be calibrated in Fahrenheit and/or Celsius and can be a column of mercury with temperatures indicated on a glass tube or a stem-type thermometer in which temperatures are noted by an arrow on a dial or a digital readout.  
     Thickenthe process of making a liquid substance dense by adding a thickening agent (ex. flour, gelatin) or by cooking to evaporate some of the liquid.  
   glossary_t/Thimbleberry.jpg

 Thimbleberry1. A wild raspberry.

                      2. Any of several thimble-shaped American raspberries, especially the black raspberry

  
       
   glossary_t/bean-Thorogreen.jpg Thorogreen Beans :
  
   glossary_t/herb-thyme.gif Thymea low-growing herb (Thymus vulgaris) with small purple flowers and tiny, gray-green leaves; the leaves have a strong, slightly lemony flavor and aroma; used fresh or dried.  
   

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   glossary_t/Tira_Misu_1.jpg Tira Misu : Tiramisu is a layered dessert, consisting of alternating layers of coffee-soaked Savoiardi biscuits and sweet mixture of mascarpone cheese and eggs and sugar. Cocoa powder is sifted on top (and sometimes between layers) as both a garnish and a bitter counterpoint to the sweetened cheese mixture.             Recipe ►  
   

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     To_tasteto add an ingredient, such as salt and pepper, to a recipe in an amount which indicates the personal preference of the cook .  
   glossary_t/Toad_in_the_hole_1.jpg Toad_in_the_holean English name for meat, sausage or lamb cutlets baked in batter. Also, an egg, sautéed in a hole cut from a piece of bread.  
   glossary_t/gid-food_toast.gif Toast :   to lightly brown the surface of a food, using dry heat, such as baking or broiling in a hot oven or in a dry skillet on top of the stove.  
   glossary_t/Toddy.jpg Toddya hot alcoholic drink made of spirits, usually rum, hot water, sugar and lemon.  
   glossary_t/Tofu.jpg Tofusmooth cakes of curds made from the milk-like liquid of cooked soybeans and water.  
   glossary_t/Tofutti.jpg Tofutti : Brand Co. was founded by New York restaurateur David Mintz that makes a range of soy-based, dairy-free foods. Best known for an innovative ice cream substitute, Tofutti targets niches such as the lactose-intolerant, kosher, food allergy sensitive, vegetarian and vegan markets. 
  
   glossary_t/veg-tomatillo.GIF Tomatilloa fruit , which is also called Mexican green tomato and jamberry. It belongs to the same nightshade family as the tomato. It resembles a small green tomato in size, shape and appearance except for the fact that it has a thin parchmentlike covering. Although tomatillos can ripen to yellow, they are generally used while still green and quite firm. Their flavor has hints of lemon, apple and herbs. Choose firm fruit with dry, tight-fitting husks. Store in a paper bag in the refrigerator up to a month. Remove husk and wash fruit before using. Cooking enhances the tomatillo's flavor and softens its thick skin. They can be used raw in salads and salsas for a more acidic taste. Canned tomatillos are available in ethnic markets. Tomatillos are rich in vitamin A and contain a good amount of vitamin C.  
   glossary_t/veg-tomatoes.gif Tomatothe fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable,tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red.  
     glossary_t/fruit-tomatoe.GIF  glossary_t/veg-tomatoe-heirloom.GIF  glossary_t/veg-tomatoe-yellowpear.jpg  
   glossary_t/Tonka_Bean.jpg Tonka_Beanthe fruit of a South American tree with a single seed that is dried and used to make bitters or as a substitute for vanilla. Also used in potpourris and sachets.  
     Topto place one food item or mixture on top of another.  
   glossary_t/Torte_3.jpg

 Tortea round cake, sometimes made with bread crumbs instead of flour.

glossary_t/Torte_1.jpgglossary_t/Torte_2.jpg    
  
   glossary_t/Tortellini_1.jpg TortelliniItalian for small twists and used to describe small, stuffed pasta shaped like a ring.  
   glossary_t/Tortilla_1.jpg Tortilla a round, thin, unleavened Mexican flatbread made from masa or wheat flour and baked on a griddle, eaten plain or wrapped around various fillings.  
     Toss to combine ingredients quickly and gently with a lifting motion using two utensils.  
   glossary_t/Tournedos_cru.jpg Tournedosa small thick slice of beef fillet, considered of the choicest quality; often served with a sauce .  
   

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   glossary_t/Treacle.jpg Treaclethe British word for molasses.  
   glossary_t/Trifle_2.jpg

 TrifleOriginally from England, a dessert made in layers with sponge cake or ladyfingers moistened with spirits, covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruits, nuts and/or grated chocolate and refrigerated for several hours before serving. A footed trifle dish shows this colorful dessert at its best with straight sides and clear glass.

      Rhubarb Trifle   .    see Zuppa Inglese   .

  
     Trimto remove undesirable portions of a food item (ex. external fat from a cut of beef or stems from grapes) before further preparation or service.  
   glossary_t/triple_sec.jpg Triple_Sec a clear, orange-flavored liqueur. Used to make the alcohol drink, Margarita.  
   glossary_t/seed-Triticale-flower.jpg

 Triticale Flower  &  seeds : is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century. The grain was originally bred in Scotland and Sweden.  >>

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   glossary_t/veg-truffles.JPG

 Truffleany of the subterranean edible fungi of the genus tuber. Prized in French cooking  for its aroma, and used in luxury dishes, particularly pates of goose liver.

  Truffle Juice Vinaigrette     Truffle Juice Sauce    .

  
   glossary_t/truffles_chocolate_2.jpg Truffle_Chocolatea sweet chocolate specialty from Flanders made with hot melted bittersweet chocolate, mixed with beaten egg yolks, butter, rum and cream. The mixture is cooled then rolled in cocoa powder.  
   glossary_t/veg-mushroom-TrumpetRoyale.jpg Trumpet Royale :
  
   COOKIE/cookie_tuiles5.JPG TuileFrench for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (a tuile mold can be purchased) Once cooled and stiff, the cookie resembles a curved roof tile. The classic tuile is made with crushed almonds but the cookie can also be flavored with orange, lemon, vanilla or other nuts.      Recipe ►
  
     Truss_to- to tie or secure with string or skewers the legs and wings of poultry or game in order to make the bird easier to manage during   
   

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   glossary_t/Tureen_2.jpg Tureen a large, deep bowl with a lid, used to serve soup  
   glossary_t/herb-turmeric_powder.jpg Turmeric a spice derived from the root of a tropical plant related to ginger. It has a bitter, pungent flavor and an intense yellow-orange color. In Biblical times, turmeric was often used to make perfume, a comment on its rather exotic fragrance. Today it's used mainly to add both flavor and color to food. Turmeric is very popular in East Indian cooking and is almost always used in curry preparations. It's also a primary ingredient in mustard and is what gives American-style prepared mustard its bright yellow color.  
   glossary_t/veg-turnips.GIF

 TurnipThe turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide .  Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.  >>

Mini Turnips

  
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   glossary_t/Turnover.jpg Turnover Pastry-dough circles or squares that are covered with a sweet or savory filling, then folded in half to create a pastry in the shape of a triangle or semicircle. The edges are usually pinched or crimped to prevent the filling from leaking. Turnovers may be baked or deep-fried. They can range from bite-size to about 6 inches across and can be served as appetizers, luncheon entrées or desserts.  
   glossary_t/Tutti_Frutti_1.jpg Tutti_FruttiAn Italian term meaning "all fruits " that refers to a preserve made with various diced fruits mixed with sugar and brandy. It's since been used to describe the flavor of ice cream or other desserts that contain a variety of minced, candied fruits.  
   

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   glossary_t/Tzimmes.jpg Tzimmestraditionally served on Rosh Hashana, this sweet Jewish dish consists of various combinations of fruits, meat and vegetables . Tzimmes may include brisket of beef, sweet potatoes, potatoes, farfel, prunes and other dried fruit, carrots or apple flavored with honey and often cinnamon. This casserole-style dish is cooked at very low heat so the flavors have a chance to blend.  
       
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