Fond Cochon Ou Lopineau

picture info	Fond Cochon Ou Lopineau In the culinary arts, fond is a contraction of ''fonds de cuisine'' which is loosely described as "the foundation and working capital of the kitchen". It refers to a flavorful liquid that is used as foundation (''fondation'' in French, hence the abbreviation ''fond'') for other preparations, such as stocks, broths, gravies and sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...s. In popular usage, the word ''fond'' is often conveniently used to refer to the stock made from a fond. It is also sometime used colloquially to refer to the solid bits of food found stuck to a pan after something was cooked; more technically, these bits are deglazed with a liquid in order to produce a fond. References {{reflist Sauces Cooking techniques Culinary terminology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Fish Fond Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods. Most f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Culinary Arts Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Table manners (the table arts) are sometimes referred to as a culinary art. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious, which requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive humans sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]