culture   Culinary culture
11 commonsense assertions
Concepts (11) • calorimeter (1) • cylinder (1) • peduncle (1) • brigade (1) • delaying agent (1) • emulsion (1) • food (1) • precision (1) • rasp (1) • rhizome (1) • tartar (1)
# Concept Culture Statement Freq.
1 calorimeter culinary culture Calorimeters are not commonly used in traditional culinary culture, which relies on experience and sensory evaluation. 2
2 cylinder culinary culture Cylinders are frequently used in cooking to shape and prepare various foods in culinary culture. 2
3 peduncle culinary culture Certain peduncles are used in culinary culture for consumption or added for flavor. 2
4 brigade culinary culture A brigade in culinary culture refers to a team of kitchen staff in a professional restaurant with specific positions and duties. 1
5 delaying agent culinary culture In culinary culture, delaying agents like marination and slow cooking are valued for improving flavor and tenderness in dishes. 1
6 emulsion culinary culture Emulsions are commonly used as a base for salad dressings and mayonnaise in Western culinary culture. 1
7 food culinary culture Food is a central part of culinary culture and is both prepared and consumed for nourishment and enjoyment. 1
8 precision culinary culture Precision in cooking measurements is less important and varies based on personal taste and improvisation in culinary culture. 1
9 rasp culinary culture A rasp is a culinary tool used for grating and zesting fruits and vegetables. 1
10 rhizome culinary culture Rhizomes are used as a vegetable in Asian cuisines and traditional Chinese medicine. 1
11 tartar culinary culture Tartar is considered a condiment or sauce for meat or fish in Western culinary culture. 1