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рагу

The term ragout derives from the French word ragoût ( to revive the taste), and the related Italian term means a kind of sauce used to dress pasta. The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.

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Ragú (Рагу)
Essen (andere); Internationale Gerichte

Името на брендот, за еден италијански стил сос. Тоа носи никаква врска со италијанскиот сос ragù, што е месо врз основа. Марката Ragú прв пат се продава во 1937 - и во моментов ...

а ла кард
Restaurants; Kochkunst

A reference to a menu of items priced and ordered separately, in contrast to a table d'hôte, at which a menu with limited or no choice is served at a fixed price.

ал форно
Restaurants; Kochkunst

refers to food that is "at/from the oven". Baked pizza, breads and pasta dishes are often part of this genre.

мезе
Restaurants; Kochkunst

a food item served before the main courses of a meal.

чирак
Restaurants; Kochkunst

this is often a student aiming to gain theoretical and practical training in school and work experience in the kitchen. He or she performs preparatory work and/or cleaning work.

месар
Restaurants; Kochkunst; Feines Speisen; Cafeterien

Butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.

подготвувач на сосови
Restaurants; Kochkunst; Feines Speisen

Prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected ...

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