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K A T A A R T I
Fajita
(fah-HEE-ta)

 

The Spanish word for skirt steak. Most people associate the word fajita with strips of meat that go into the taco. Fajita is a highly flavorful cut of meat that comes from the outer covering of the breast near where the brisket comes from.

Focaccia
(foh-KAH-chee-ah)

 

An Italian dimpled flat bread similar to pizza dough. It is traditionally oiled and baked in a wood oven. Focaccia toppings are generally quite simple. Perhaps the most common one is sliced fresh tomatoes, thinly sliced prosciutto, and shredded arugala. Other common toppings include straight prosciutto, just tomatoes, or tomatoes and thinly sliced mozzarella. Olive oil is served at the table so the diner can drizzle some to taste.

Fondue
(fahn-DOO)

 

The word fondue comes from the French word "fondre," which means, "to melt." It is a pot full of melted cheese in which crusts of bread are dipped.

Fromage blanc
(froh-MAHZH BLAHN)

 

Also called fromage frais. In French it literally translates as "white cheese" and that's what it is. It is a simple cheese made with milk and a culture. The technique is identical to making yogurt. The texture of fromage blanc depends on how long, or if, you drain the cheese after the culture incubates in the milk. Some people know it as a runny cheese that has a texture similar to that of yogurt. In France is sold next to yogurt in French grocery stores, and like yogurt, it is often flavored with fruit.

Ganache
(gahn-AHSH)

 

Ganache is a rich chocolate mixture made by combining chopped semisweet chocolate and boiling cream and then stirring until smooth. The proportions of chocolate to cream can vary, and the resulting ganache can be used as a cake glaze or beaten until fluffy and used as a filling or as the base for truffles and other chocolate confections.

Garam Masala
(gah-RAHM Mah-SAH-lah)

Bukan jenis garam, melainkan

Traditionally used in northern Indian cuisine, garam masala means literally "warm spice blend" because its spices are supposed to heat the body. There are many variations of garam masala and it can contain up to twelve spices. Some of the spices can be cardamon, coriander, cumin, black pepper, cloves, cinnamon, and nutmeg.

Gelatin
(jau-LAH-teen)

 

The word gelatin comes to us from the French word geatine meaning “edible jelly” and gelato meaning” to freeze.” In Italian, it's gelatina. An odorless, colorless, tasteless thickening agent is the nutritious glutinous protein material obtained from animal tissues by boiling. Most comes from beef bones, cartilage, tendons, and pigskin.

Genoise
(zhayn-WAHZ)

Cake yang mirip dengan Sponge cake. Aslinya berasal dari Genoa, Italy.
Bedanya dengan sponge cake, Genoise biasanya ditambahkan sedikit mentega yang dilelehkan sehingga rasanya lebih lembut.

Ghee
(GEE)

 

Ghee is clarified butter with all of the water and solids removed. Ghee will not scorch or burn and can be cooked at higher temperatures than any oil. It allows cooking with butter at a higher temperature before it will burn. It removes the milk solids from the butter and will last in the fridge for a long time! Ghee can be used in place of butter (it has a nutty more intense flavor). It can also be used for stir-frying as the ghee making process removes the protein solids permitting it to be used in high temperature cooking. It does not require refrigeration if you keep moisture out of it; for example, don't dip a wet spoon into the ghee jar. Ghee is used extensively in good Indian Cuisine. Ghee comes from ancient India; I believe the first reference to ghee comes from the Ayurveda text, which dates back a couple thousand years.

Gourmet
(goor-MAY)

 

(1) A gourmet is a person of impeccable taste. A gourmet is not only concerned with the quality of the food and wine he serves, but also with the way the food he chooses harmonizes with each other.
(2) Food of the highest quality that is perfectly prepared and presented.

Granita
(grah-KNEE-tah)

 

These are slushy grainy water ices, usually come in lemon or coffee flavors, are normally found in bars, and are more common in southern Italy.

Guacamole
(gwok-ah-moh-lay)

Saos yang terbuat dari buah alpukat yang dicampur dengan air jeruk nipis/lemon, bawang bombay, tomat dan ketumbar.

Biasanya disajikan untuk dipping nachos ataupun crackers.

Hazelnut

 

Also called filberts. According to a manuscript found in China, from the year 2838 B.C., the hazelnut took its place among the five sacred nourishments God bestowed to human beings. The cultivation of hazelnuts has been going on for over 4500 years. In olden times, the nut was used as a medicine and tonic. Up until 1940, most hazelnuts were imported to the United States from Sicily and Naples. Now the nuts are grown in Oregon and Washington. Nuts begin forming on the trees in the early spring. They mature during the summer months and are harvested in the early fall. The nuts usually grow in clusters of two or three, each nut covered with an open ended husk that extends beyond the rounded nut itself. When the nuts mature, they fall free from the husks to the ground where they are harvested.

Hors d'oeuvres
(or DERV)

 

Means little snack foods, small items of food or light courses, served before or outside of ("hors") the main dishes of a meal (the "oeuvres") which are intended to stimulate the appetite. The terms hors d'oeuvres and appetizers are often used interchangeably, but there is a difference: hors d'oeuvres are the small savory bites, typically finger food, served before a meal, while appetizers appear as the first course served at the table. The name hors d'oeuvres comes from the French and is literally translated as "out of the work," but it's more logical to think of it as meaning "apart from (or before) the meal."

Icing

 

A term often interchangeable with "frosting" and preferred in America to describe the sugar-and-water mixture used to decorate and cover cakes. It may also contain other ingredients and flavorings. The word is akin to "ice" for the icing becomes firm or glazed after being applied.

Jalapeno
(hal-la-PAY-nyo)

 

Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) have a rounded tip and are about 2 inches long and 3/4 to 1 inch in diameter. Although not as hot as other chile peppers, most people love the flavor this pepper has. Heat range is 3-6, depending on the variety.

Besides their flavor, jalapenos are quite popular because they're so easily seeded (the seeds and veins are extremely hot). They're available fresh and canned and are used in a variety of sauces, sometimes stuffed with cheese, fish or meat, and in a multitude of dishes. In their dried form they are known as chipotles. Pickled, it is called cscabeche.

Julienne
(joo-lee-EHN)

 

To cut food into thin sticks which are also called matchsticks. Food is cut with a knife or mandoline into even slices, then into strips.

Bahan:
- http://www.hormel.com
- http://www.allrecipes.com

 
 
 

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