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Course (meal)
A course is a group of dishes served together during a meal. A course may include many different dishes served at the same time, as in '' Service à la française'' (). The first "course", for example, could include potages, ''hors d’œuvres'', and entrées all set out together. Meals served ''à la française'' can include from one to five courses, depending on the way the stages of the meal are grouped together. Beginning in the early 19th century, meals of three courses were the most common arrangement in ''service à la française''. In contrast, a course may include individual dishes brought to the table sequentially and served separately to each guest, as in ''Service à la russe'' (). For example, a meal could have a first course of potage, a second course of hors d’œuvres, a third course of entrées, and so on. The number of courses in meals served ''à la russe'' has changed over time, but an underlying sequence of dishes—based on the stages of the meal in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Naming Many dishes have specific names, such as Sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or '' bistecca alla fiorentina'', and sometimes not: poached eggs Florentine essentially means "poached eggs with spinach". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * Af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Arts
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious. This often requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive humans simply tossed a raw hunk of meat into the flames and watched it sizzle. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sadhya
Sadya (), also spelt as sadhya, is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf as lunch. Sadya is typically served as a traditional feast for Onam and Vishu, along with other special occasions such as birthdays, weddings and temple festivals. Etymology The Malayalam word ''sadya'' () derives from Sanskrit ''ságdhi-'' (), referring to a communal feast. Overview A typical sadya can have about 24–28 dishes served as a single course.In some cases, where it is much larger, it can include over 64 items, such as the sadya for Aranmula Vallamkali ( Valla-sadya). During a traditional sadya meal, people are seated cross-legged on mats. Food is eaten with the right hand, without cutlery. The fingers are cupped to form a ladle. The main dish is plain boiled rice, served along with other curries/''koottaan'' () which include parippu, sambar, rasam, and others like , , , , , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recipe
A recipe is a set of instructions that describes how to prepare or make something, especially a dish (food), dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Recipe books (also called cookbooks or cookery books) are a collection of recipes, help reflect cultural identity, cultural identities and social changes as well as serve as educational tools. History Early examples The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia. Other early written recipes date from approximately 1600 BC and come from an Akkadian language, Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food. Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his ''Deipnosophistae''. Athenaeus menti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lists Of Foods
This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, protein (nutrient), proteins, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's Cell (biology), cells in an effort to produce energy, maintain life, or stimulate growth. Note: due to the high number of foods in existence, this article is limited to being organized categorically, based upon the main subcategories within the :Foods, Foods category page, along with information about main categorical topics and list article links. List of foods *Asparagus *Cookie **Ginger snap **Afghan biscuits **Alfajor **Almond biscuit **Chocolate chip cookie **Lebkuchen ***Aachener Printen ***Cornish fairing **Speculaas **Springerle ***Kruidnoten **Acıbadem kurabiyesi *Sesame snaps *Cracker (food), Cracke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Desserts
A dessert is typically the sweet Course (food), course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly western world, Western culture. The course usually consists of sweet foods, but may include other items. The word "dessert" originated from the French language, French word ''desservir'' "to clear the table" and the negative of the Latin language, Latin word ''servire''. There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastry, pastries, ice creams, pies, puddings, and candy, candies. Fruit is also commonly found in dessert courses because of its natural sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blini, oladyi, and syrniki can be served with honey and jam to make them popular as desserts. By type Brand name desserts A * Angel Delight B * Bird's Custard * Bompa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Meal Structure
Italian meal structure is typical of the European Mediterranean region and differs from that of Northern, Central, and Eastern Europe, although it still often consists of breakfast (''colazione''), lunch (''pranzo''), and supper (''cena''). However, breakfast itself is often skipped or is lighter than that of non-Mediterranean Europe. Late-morning and mid-afternoon snacks, called '' merenda'' (: ''merende''), are also often eaten. Full meals in Italy contain four or five courses. Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than elsewhere. During holidays such as Christmas and New Year's Eve, feasts can last for hours. Today, full-course meals are mainly reserved for special events such as weddings, while everyday meals include only a first or second course (sometimes both), a side dish, and coffee. The ''primo'' (first course) is usually a filling dish such as risotto o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microformat
Microformats (μF) are predefined HTML markup (like HTML classes) created to serve as descriptive and consistent metadata about elements, designating them as representing a certain type of data (such as contact information, geographic coordinates, events, products, recipes, etc.). They allow software to process the information reliably by having set classes refer to a specific type of data rather than being arbitrary. Microformats emerged around 2005 and were predominantly designed for use by search engines, web syndication and aggregators such as RSS. Google confirmed in 2020 that it still parses microformats for use in content indexing. Microformats are referenced in several W3C social web specifications, including IndieAuth and Webmention. Although the content of web pages has been capable of some "automated processing" since the inception of the web, such processing is difficult because the markup elements used to display information on the web do not describe what ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
HRecipe
hRecipe is a draft microformat for publishing details of recipes using (X)HTML on web pages, using HTML classes and ''rel'' attributes. In its simplest form, it can be used to identify individual foodstuffs, because the only required properties are fn ("formatted name") and an ingredient, which can be the same: See also * hAtom hAtom is a draft Microformat for marking up (X)HTML, using classes and ''rel'' attributes, content on web pages that contain blog entries or similar chronological content. These can then be parsed as feeds in Atom, a web syndication standard. ... * hCard * hCalendar * hReview * Span and div References External links hRecipeat the Microformats Wiki Microformats {{Compu-prog-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Full Course Dinner
A full-course dinner in much of the Western world is a meal served in multiple courses. Since the 19th century, dinner has generally been served in the evening, but other times ranging from late morning to late afternoon have been historically common. The dishes served at a multi-course meal often follow a sequence of dishes influenced by French gastronomic principals, generally called the "Classical Order" of table service, which emerged in France in the early 17th century. The Classical meal includes five stages: potage, entrée (including ''hors d’œuvres'' and ''relevé''s), roast, entremets (savory and sweet), and dessert. The idea of ritualized, multi-course meals dates back to at least Ancient Rome, where the midday meal (the '' cena'') began with a ''gustatio'' (a variety of herbs and hors d'oeuvres), then continued through three main courses and finished with a dessert. There are many styles of multi-course table service throughout the world, and the above s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (food), course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dish (food), dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, tips, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
