Pepperoni

 Pepperoni... An Italian salami made of pork and beef highly seasoned with black and red pepper. This slender, firm, air- dried sausage is ready to eat, often sliced very thin and used as an appetizer. It can also be used to add flavour to many cooked dished, as those who love pepperoni pizza.

Sous Vide

 Sous Vide..... French for under vacuum,, sous Vide is a food packaging, technique pioneered in Europe whereby fresh ingredients are combined into various dishes, vacuum - packed in individual - portion pouches , cooked under a vaccum, then chilled, this process called slow cooking process. sous vide food is used most often by hotels, resturant and caterers.

Stroganoff

 Stroganoff... Name after 19th century Russian diplomat count paul stroganov, this dish consists of thin slice of tender beef ( usually tenderloin or top loin) onion mushroom, all sauteed in butter and combined with a sour- cream sauce. Stroganoff is usually accompanied by rice pilaf ,, but now some resturant served chicken stroganoff with rice .

Sucrose

 Sucrose.... A crystalline, water-soluble sugar obtained from sugarcane, sugar beets and sorghum. Sucrose also forms the greater part of maple sugar. It's sweeter than glucose but not as sweet as fructose.

Ratatouille

 Ratatouille.... A popular dish from the French region of provence, that combines eggplant, tomato, onion, bell pepper, zucchini, garlic and herbs all simmered in olive oil. The vegetable vary according to the cooke. They can be cooked together, or cooked separately and then combined and heated briefly together. Ratatouille can be served hot , cold or room temperature, either as a side dish or as an appetizer with bread.

Coulis

 Coulis... A general term referring to a thick Puree or sauce , such as a tomato coulis. Originally, the term coulis was used to describe the juices from cooked meat.

Muesli

 Muesli..... The German word muesli means "Mixture"  muesli developed as a health food by Swiss nutritionist Dr.Bircher-Benner near the end of the 29th century, muesli has since become a popular breakfast cereal, and this one can include raw or toasted cereal (oats, wheat, barley, millet) dried fruits such as a nuts raisins, apricot, sugar and dried milk solids. It is usually eaten milk (hot , cold) yoghurt. Different kinds of variation available in super market, usually labeled Granola.

High Tea

High Tea.... This British tredition is a late afternoon or urlay evining meal, usually quite substantial. It originated in the 19th century as a simple, early working man, high tea can be served buffet style or set on a table. It includes a variety of dishes such as a cookie, biscuit, sandwich, plenty of buns, cream and jam, cake and pastries, also meat dishes, of course served with hot tea , milk or cream, Also coffee.

Cobbler dessert

 A baked, deep dish fruit dessert top with a thick biscuit with sugar, the cobbler also made with liquor ( brandy, rum , whiskey), cobbler served over the crushed ice, garnish with citrus fruit. 

Alfredo Sauce

 An exceedingly rich sauce created in 1920s by Roman restaurant Alfredo di lello for his famous dish fettuccini Alfredo. Alfredo sauce made with heavy cream, butter , grated parmesan, salt and pepper. Today's renditions can include additions such as egg yolk, flor and garlic. this sauce was created for pasta. Now you can used for vegetables and chicken Alfredo. white sauce pasta, you can choose your pasta accordingly, like speghetti, penne , fuslie.

Caffe Mocha

 Mocha.... Originally caffe mocha name come from yamen's port , this coffee strong and slightly bitter .  This mocha made with single short of espresso milk and chocolate syrup, 

Confit method

 Confit..... This speciality of gascony, France is derived from an ancient method of preserving meat , usually goose, duck, pork, it is salted and slowly cooked in its own fat. The cooked meat is then packed into a pot and covered with its cooking fat, which acts as a seal and preservative. Confit can be refrigerated up to 6 months. 

Bloody Mary cocktail

 Bloody Mary popular cocktail created in 1921 by pete petiot, bartender at Harry's new York bar in Paris. It's said that the name Bloody Mary, alluded to Mary Tudor, Queen of England and Ireland, for her bloody persecution of Protestants. The Bloody Mary came to the United States in 1933. Today you will find in every bar in the world, the bloody Mary cocktail made with vodka, tomato juice, Worcestershire sauce, tabasco, salt ,black pepper,lime juice. Bloody Mary can be made with Run,Gin, tequila, and the without liquor you have a Virgin Mary, also called a Country Mary.

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Kahlua liqueur

 Kahlua is a alcoholic beverage, it's called kahlua liqueur, tha liqueur has been produced in Mexico more than half century, it has a rich and complex roasted coffee flavour, layer with vanilla and semisweet chocolate, and rum 

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