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 , Cooker : پکانے والا , Dredge : پکانے سے پہلے حفاظت سے رکھنا , Put On : چڑھنا , Caldron : دیگ , Handi : ہانڈی , Marmite : خمیر سے حاصل شدہ عرق , Cooking Stove : چولہا , Shell Bean : پھلی , Boiling : ابال , Conserve : مربہ , Boneless Chicken : ہڈیوں کے بغیر مرغی کا گوشت , Fixings : کھانے کے اجزا , 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 , Batter : پکوڑے کا لیپ , Cooking Utensil : کھانا پکانے کے آلات , Trivet : تین پایوں والی چوکی , Pot : ہانڈی , Poacher : انڈے پکانے والا برتن , Grid : سیلاقیں , Juice : رس , Hot Plate : گرم تھالی
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.
Cooker: a utensil for cooking.
Dredge: cover before cooking.
Put On: put on the stove or ready for cooking.
Caldron: a very large pot that is used for boiling and cooking.
Handi: a cooking pot in which food is cooked.
Marmite: a large pot especially one with legs used e.g. for cooking soup.
Cooking Stove: a kitchen appliance used for cooking food.
Shell Bean: unripe beans removed from the pod before cooking.
Boiling: cooking in a liquid that has been brought to a boil.
Conserve: fruit preserved by cooking with sugar.
Boneless Chicken: chicken meat without bone used for cooking.
Fixings: food that is a component of a mixture in 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.
Batter: a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking.
Cooking Utensil: a kitchen utensil made of material that does not melt easily; used for 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).
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.
Hot Plate: a portable electric appliance for heating or cooking or keeping food warm.
Culinary in Book Titles
Peterson`s Culinary Schools & Programs.
Culinary Art and Anthropology.
Culinary Cultures of Europe: Identity, Diversity and Dialogue.