Gastronomy Terminology (B)

Baby bonito :

This variety of tuna is the smallest of the tuna family, rarely w ...

Bain Marie :

[French] Simply a water bath. It consists of placing a container ...

Banquet :

An elaborate and formal evening meal for many people.

Barding :

The practice of wrapping lean cuts of meat to be with thin slices ...

Baste :

To moisten food during cooking with pan drippings, sauce, or othe ...

Basting :

To add moisture, flavor and color to foods by brushing, drizzling ...

Batter :

A mixture of flour and liquid, usually combined with other ingred ...

Beef :

The meat from cows, steers (males castrated when very young), hei ...

Beef steak :

A cut of beef for broiling, pan-frying, etc.

Bistro :

A small, inexpensive restaurant

Bite-size :

To cut into pieces which can be easily chewed.

Black bird :

Any of several American birds of the family Icteridae, having bla ...

Blade steak :

A steak cut from the chuck which require rather long slow cooking ...

Blanch :

To submerge foods in boiling water for just a few seconds, remove ...

Blue fish :

A predaceous, marine, bluish or greenish food fish, Pomatomus sal ...

Botargo :

A relish consisting of the roe of mullet or tunny, salted and pre ...

Bouillon :

Reduced meat stock.

Bouquet garni :

A French-invented sachet of herbs, traditionally tied together, b ...

Brain :

Gourmets say that sheep’s brains are best, followed by calves, th ...

Braserrie :

An unpretentious restaurant, tavern, or the like, that serves dri ...

Brigade :

Clean, wash and dry the fish and keep it in a stretched position ...

Brisket :

A cut of beef (or mutton) taken from the breast section; sold wit ...

Brook trout :

Also called speckled trout. a common trout, Salvelinus fontinalis ...

Brunoise :

French term for finely diced vegetables (1/8 inch dice).