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brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Short order cooking is common at greasy spoon and diner restaurants. [ 1] Short order cooking is the preparation of inexpensive restaurant foods that are quick to cook. [ 2] Many small eateries serve only short-order items, which include griddled, fried, and broiled foods and sandwiches. Short order cooking is common at greasy spoons and diners.
A “bartender’s handshake” is a drink order that signals to your bartender a few things: 1. You’re (likely) not a jerk, and 2. You might also be a bartender, or 3. You’re about to become ...
A narrative technique (also, in fiction, a fictional device) is any of several specific methods the creator of a narrative uses [ 1] —in other words, a strategy applied in the delivering of a narrative to relay information to the audience and to make the narrative more complete, complex, or engaging. Some scholars also call such a technique a ...
Memorization ( British English: memorisation) is the process of committing something to memory. It is a mental process undertaken in order to store in memory for later recall visual, auditory, or tactical information. The scientific study of memory is part of cognitive neuroscience, an interdisciplinary link between cognitive psychology and ...
Stock rotation is a way of mitigating stock loss. It is the practice, used in hospitality and retail, especially in food stores such as restaurants and supermarkets, of moving products with an earlier sell-by date to the front of a shelf (or in the cooler if the stored item is on repack so they get worked out before the new product), [1] so they get picked up and sold first, and of moving ...
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo: several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ingredients. Stir frying: 炒 / 爆: 炒 / 爆: chǎo / bào: two fast Chinese cooking ...