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терміни кулінарія

QuestionAnswer
два порційні шматки яловичини, нарізані з тонкої частини вирізки, обсмаженні з двох боків лангет
варіння продукту у невеликій кількості води припускання
відчуття, що виникає, при подразненні слизової оболонки язика якими-небудь речовинами смак
перелік страв і напоїв у ресторані, їдальні, для вибору страв меню
міцний бульйон з м’яса або дичини. консоме
спинний хрящ осетрових візіга
дуже маленькі огірки, використовуються тільки в маринованному вигляді корнішони
дрібні шматочки м’яса, обсмаженні в томатно- сметанному соусі. Бефстроганов
ошпарювати окропом або опускати в нього овочі, рибу для зберігання кольору, запаху та ін Бланшувати
Popular Culinary Arts sets

 

 



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