Vocabulaire de l'hôtellerie et la restauration
Vocabulary for the hotel and catering industry

Il y a aussi 8 explications dans les descriptions de plats. L'orthographe de "dor" a peut être été modifiée.

• dorade : sea-bream.
• dorage : egg wash for "gilding" pastry, made by beating together egg or egg yolk and a little water and brushing a thin layer on the surface of the pastry to color during baking.
• doré : cooked until golden.
• dorée : John Dory or Saint-Pierre.
• Doria : in classical French cuisine, a garnish for fish of cucumbers that are shaped into small ovals and simmered in butter.
• doria : with cucumbers.
• dorure : egg wash for "gilding" pastry, made by beating together egg or egg yolk and a little water and brushing a thin layer on the surface of the pastry to color during baking.
• pain doré : bread soaked in milk and eggs and fried.

Il y a aussi 3 descriptions de fromage débutant par "dor". L'orthographe de "dor" a peut être été modifiée.

• Dorset Blue Vinney (Britain) : a traditional blue cheese made from skimmed cow's milk. It is a hard, crumbly cheese.
• Double Gloucester (Britain) : cow's milk cheese with a rich, mellow flavor, dense almost waxy texture, and deep yellow color from annatto dye, made in large flat rounds; so named because this English cheese, made from the whole milk of two milkings of the Gloucester cow, is twice as large as Single Gloucester.
• Dovedale (Britain) : a full-fat semi-soft blue-veined cheese made from cow's milk. It has a creamy texture and a relatively mild flavour for a blue cheese; unusually for British cheeses, it is brine-dipped instead of being dry-salted.