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Culinary meaning in Urdu

Culinary Definitions

1) Culinary : پکانے کے متعلق : (adjective) of or relating to or used in cooking.


Useful Words

Calendula : گیندا , Common Basil : میٹھی تلسی کا پودا , Dredge : پکانے سے پہلے حفاظت سے رکھنا , Cooker : پکانے والا , Caldron : دیگ , Handi : ہانڈی , Put On : چڑھنا , Marmite : خمیر سے حاصل شدہ عرق , Cooking Stove : چولہا , Fixings : کھانے کے اجزا , Shell Bean : پھلی , Conserve : مربہ , Boiling : ابال , Boneless Chicken : ہڈیوں کے بغیر مرغی کا گوشت , Browning : بہوننا , Wok : کڑاہی , Skimmer : ایک قسم کا بڑا چھنی نما چمچہ , Cooking Pan : تسلہ , Cornflour : مکئی کا سفوف , Anise : تخم بادیان , Hibachi : انگیٹھی , Fannie Farmer : ایک مشہور باورچی , Burner : چولہا , Cooking Utensil : کھانا پکانے کے آلات , Batter : پکوڑے کا لیپ , Trivet : تین پایوں والی چوکی , Pot : ہانڈی , Poacher : انڈے پکانے والا برتن , Common Sage : گل مریم , Grid : سیلاقیں , Juice : رس

Useful Words Definitions

Calendula: any of numerous chiefly annual herbs of the genus Calendula widely cultivated for their yellow or orange flowers; often used for medicinal and culinary purposes.

Common Basil: annual or perennial of tropical Asia having spikes of small white flowers and aromatic leaves; one of the most important culinary herbs; used in salads, casseroles, sauces and some liqueurs.

Dredge: cover before cooking.

Cooker: a utensil for cooking.

Caldron: a very large pot that is used for boiling and cooking.

Handi: a cooking pot in which food is cooked.

Put On: put on the stove or ready for cooking.

Marmite: a large pot especially one with legs used e.g. for cooking soup.

Cooking Stove: a kitchen appliance used for cooking food.

Fixings: food that is a component of a mixture in cooking.

Shell Bean: unripe beans removed from the pod before cooking.

Conserve: fruit preserved by cooking with sugar.

Boiling: cooking in a liquid that has been brought to a boil.

Boneless Chicken: chicken meat without bone used for cooking.

Browning: cooking to a brown crispiness over a fire or on a grill.

Wok: pan with a convex bottom; used for frying in Chinese cooking.

Skimmer: a cooking utensil used to skim fat from the surface of liquids.

Cooking Pan: cooking utensil consisting of a wide metal vessel.

Cornflour: starch prepared from the grains of corn; used in cooking as a thickener.

Anise: liquorice-flavored seeds, used medicinally and in cooking and liquors.

Hibachi: a portable brazier that burns charcoal and has a grill for cooking.

Fannie Farmer: an expert on cooking whose cookbook has undergone many editions (1857-1915).

Burner: the heating elements of a stove or range on which pots and pans are placed for cooking.

Cooking Utensil: a kitchen utensil made of material that does not melt easily; used for cooking.

Batter: a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking.

Trivet: a three-legged metal stand for supporting a cooking vessel in a hearth.

Pot: metal or earthenware cooking vessel that is usually round and deep; often has a handle and lid.

Poacher: a cooking vessel designed to poach food (such as fish or eggs).

Common Sage: shrubby plant with aromatic greyish-green leaves used as a cooking herb.

Grid: a cooking utensil of parallel metal bars; used to grill fish or meat.

Juice: the liquid part that can be extracted from plant or animal tissue by squeezing or cooking.

Culinary in Book Titles

Peterson`s Culinary Schools & Programs.
Culinary Art and Anthropology.
Culinary Cultures of Europe: Identity, Diversity and Dialogue.