Ragout Definitions

Useful Words

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Pottage : سالن , Biriani : بریانی , Potpie : گوشت اور ترکاریوں کا ایک مرکب , Pot-Au-Feu : بکرے کے گوشت کے دم پخت , Matelote : شراب میں پکا ہوا مچھلی کا سالن , Hot Pot : آلو گوشت , Sausage : قیمے کا رول , Barbecue : بھنا گوشت , Liquor : رس , Egg Roll : انڈے والا رول , Stew : آب گوشت , Fritter : پکوڑا , Broth : شوربا , Adobo : میکسیکو کا ایک کھانا , Samosa : سموسہ , Consomme : شوربا , Well-Done : اچھی طرح سے پکایا ہوا , Bouillon : شوربا , Pastrami : بڑا گوشت , Spice : مصالحے دار , Blanch : ذرا سا پکانا , Pilaf : پلائو , Kitchen Garden : چھوٹا باغ جہاں پھل اور سبزیوں لگائی جاسکتی ہوں , Minestrone : اطالیہ کی یخنی , Peeler : چھلکہ اتارنے والا آلہ , Truck Farm : کھیت جو بازار میں بکنے والی سبزیاں اگانے کے لیے وقف ہو , Espagnole : ایک قسم کی چٹنی , Peeler : چھلکہ اتارنے والا , Pickle : اچار , Greengrocer : سبزی , Market Garden : وہ مقام جہاں منڈی کے لیے سبزیاں اگائی ہوں

Useful Words Definitions

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Pottage: a stew of vegetables and (sometimes) meat.

Biriani: an Indian dish made with highly seasoned rice and meat or fish or vegetables.

Potpie: deep-dish meat and vegetable pie or a meat stew with dumplings.

Pot-Au-Feu: traditional French stew of vegetables and beef.

Matelote: highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock.

Hot Pot: a stew of meat and potatoes cooked in a tightly covered pot.

Sausage: highly seasoned minced meat stuffed in casings.

Barbecue: meat that has been barbecued or grilled in a highly seasoned sauce.

Liquor: the liquid in which vegetables or meat have be cooked.

Egg Roll: minced vegetables and meat wrapped in a pancake and fried.

Stew: food prepared by stewing especially meat or fish with vegetables.

Fritter: small quantity of fried batter containing fruit or meat or vegetables.

Broth: liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces.

Adobo: a dish of marinated vegetables and meat or fish; served with rice.

Samosa: small turnover of Indian origin filled with vegetables or meat and fried and served hot.

Consomme: consomme is a clear soup made by simmering meat or vegetables with aromatics and clarified to remove impurities. It is flavorful and often served as a starter or used as a base for other dishes.

Well-Done: (meat) cooked until there is no pink meat left inside.

Bouillon: a clear seasoned broth.

Pastrami: highly seasoned cut of smoked beef.

Spice: the property of being seasoned with spice and so highly flavored.

Blanch: cook (vegetables) briefly.

Pilaf: rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes.

Kitchen Garden: a small garden where vegetables are grown.

Minestrone: soup made with a variety of vegetables.

Peeler: a device for peeling vegetables or fruits.

Truck Farm: a farm where vegetables are grown for market.

Espagnole: brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira.

Peeler: a worker who peels the skins from fruits and vegetables.

Pickle: vegetables (especially cucumbers) preserved in brine or vinegar.

Greengrocer: a grocer who sells fresh fruits and vegetables.

Market Garden: a garden where fruit and vegetables are grown for marketing.