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    Culinary Terms of Vegetables Culinary Terms of Vegetables: (Pahr-Men-Tyey) (Pahr-Men-Tyey)

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    Meach Callejo
    The document lists various culinary terms used to describe preparations and presentations of vegetables. It includes terms such as bouquetiere meaning a bouquet of vegetables, printaniere referring to spring vegetables, and jardiniere denoting garden vegetables. Other terms described are clamart for peas, ceecy for carrots, and provençale for tomatoes with garlic and parsley, sometimes including mushrooms or olives.

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    Culinary Terms of Vegetables Culinary Terms of Vegetables: (Pahr-Men-Tyey) (Pahr-Men-Tyey)

    Uploaded by

    Meach Callejo
    13K views2 pages
    The document lists various culinary terms used to describe preparations and presentations of vegetables. It includes terms such as bouquetiere meaning a bouquet of vegetables, printaniere referring to spring vegetables, and jardiniere denoting garden vegetables. Other terms described are clamart for peas, ceecy for carrots, and provençale for tomatoes with garlic and parsley, sometimes including mushrooms or olives.

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    The document lists various culinary terms used to describe preparations and presentations of vegetables. It includes terms such as bouquetiere meaning a bouquet of vegetables, printaniere referring to spring vegetables, and jardiniere denoting garden vegetables. Other terms described are clamart for peas, ceecy for carrots, and provençale for tomatoes with garlic and parsley, sometimes including mushrooms or olives.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    13K views2 pages

    Culinary Terms of Vegetables Culinary Terms of Vegetables: (Pahr-Men-Tyey) (Pahr-Men-Tyey)

    Uploaded by

    Meach Callejo
    The document lists various culinary terms used to describe preparations and presentations of vegetables. It includes terms such as bouquetiere meaning a bouquet of vegetables, printaniere referring to spring vegetables, and jardiniere denoting garden vegetables. Other terms described are clamart for peas, ceecy for carrots, and provençale for tomatoes with garlic and parsley, sometimes including mushrooms or olives.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 2

    Culinary Terms of Vegetables Culinary Terms of Vegetables

    Bouquetiere (bou-k-tie-r) – bouquet of vegetables Bouquetiere (bou-k-tie-r) – bouquet of vegetables


    Printaniere (pran-tah-nee-air) – spring vegetables Printaniere (pran-tah-nee-air) – spring vegetables
    Jardinière (jaar-duh-neer) – garden vegetables Jardinière (jaar-duh-neer) – garden vegetables
    Primeurs (pre-meh) – first spring vegetables Primeurs (pre-meh) – first spring vegetables
    Clamart – peas Clamart – peas
    Ceecy – carrots Ceecy – carrots
    Doria – cucumbers cooked in butter Doria – cucumbers cooked in butter
    Dubarry – cauliflower Dubarry – cauliflower
    Fermiere (ferm-yeer) – carrots, turnips, onions, celery cut into uniform slices Fermiere (ferm-yeer) – carrots, turnips, onions, celery cut into uniform slices
    Florentine – spinach Florentine – spinach
    Forestiere – mushrooms Forestiere – mushrooms
    Judic – braised lettuce Judic – braised lettuce
    Lyonnaise (layh-uh-neyz) – onions Lyonnaise (layh-uh-neyz) – onions
    Nicoise (nee-swaz) – tomatoes concasse cooked with garlic Nicoise (nee-swaz) – tomatoes concasse cooked with garlic
    Parmentier (pahr-men-tyey) – prepared or served with potatoes Parmentier (pahr-men-tyey) – prepared or served with potatoes
    a la Princesse ( ah-lah-prahnsess)– asparagus a la Princesse ( ah-lah-prahnsess)– asparagus
    Provençale( praw-vahn-sal) – tomatoes with garlic, parsley and sometimes mushrooms or olives Provençale( praw-vahn-sal) – tomatoes with garlic, parsley and sometimes
    mushrooms or olives

    Culinary Terms of Vegetables Culinary Terms of Vegetables


    Bouquetiere (bou-k-tie-r) – bouquet of vegetables Bouquetiere (bou-k-tie-r) – bouquet of vegetables
    Printaniere (pran-tah-nee-air) – spring vegetables Printaniere (pran-tah-nee-air) – spring vegetables
    Jardinière (jaar-duh-neer) – garden vegetables Jardinière (jaar-duh-neer) – garden vegetables
    Primeurs (pre-meh) – first spring vegetables Primeurs (pre-meh) – first spring vegetables
    Clamart – peas Clamart – peas
    Ceecy – carrots Ceecy – carrots
    Doria – cucumbers cooked in butter Doria – cucumbers cooked in butter
    Dubarry – cauliflower Dubarry – cauliflower
    Fermiere (ferm-yeer) – carrots, turnips, onions, celery cut into uniform slices Fermiere (ferm-yeer) – carrots, turnips, onions, celery cut into uniform slices
    Florentine – spinach Florentine – spinach
    Forestiere – mushrooms Forestiere – mushrooms
    Judic – braised lettuce Judic – braised lettuce
    Lyonnaise (layh-uh-neyz) – onions Lyonnaise (layh-uh-neyz) – onions
    Nicoise (nee-swaz) – tomatoes concasse cooked with garlic Nicoise (nee-swaz) – tomatoes concasse cooked with garlic
    Parmentier (pahr-men-tyey) – prepared or served with potatoes Parmentier (pahr-men-tyey) – prepared or served with potatoes
    a la Princesse ( ah-lah-prahnsess)– asparagus a la Princesse ( ah-lah-prahnsess)– asparagus
    Provençale( praw-vahn-sal) – tomatoes with garlic, parsley and sometimes mushrooms or olives Provençale( praw-vahn-sal) – tomatoes with garlic, parsley and sometimes
    mushrooms or olives

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