Glossary B

Bacasse is the French term for "Woodcock", a pigeon-sized game bird which lives in boggy woodland. Becasses are mostly cooked undrawn with only its gizzard removed. Ist entrails are considered a great delicacy. They are usually cooked stuffed with their gizzards or sauce made of mashed gizzards. This is a most delicious bird when well cooked ; they must not be kept too long; they are fit for cooking when they become black between the legs, and the feathers are rather loose. They can be roasted on a skewer before a sharp fire for 10 to 15 minutes and when done, serve on the toast and a very little gravy: They may also be barded with thin slices of bacon over the breast, and served with a sauce of Fumet de Gibier. Pronounced: beh-KAHSS Latin: Scolopax rusticola Gender: f Language: French Ethnicity: French Most frequent country: France See places: French food and cuisine See foods and dishes: foie gras

Beccaccino is the Italian word for snipe, a long-billed wading bird of Eurasia and North America.

In the food context, 'Béchamel' refers to a classic French white sauce that is made from a roux (a mixture of butter and flour) and milk. It is one of the five mother sauces in French cuisine and serves as a base for many dishes.

English: Bêche-de-Mer / Deutsch: Seegurke / Español: Pepino de mar / Português: Holotúria / Français: Beche-de-mer / Italiano: Bêche-de-Mer /

Bêche-de-Mer (French) is a filipino term for sea slug, trepang, sea cucumber. Bêche de Mer is also the French word for sea slug, sea cucumber, in Malaysia, they are called trepang, in Japan, Namako, and in the Philippines, Balatan.

Bee Balm (Monarda didyma) refers to an edible flower which can be use as salad, tea or lemonade. The leaves are edible and the flowers has a sweet taste

Deutsch: Rindfleisch
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.

Beef Cutlet is one of the foods from Kerala, India which is made from finely chopped or ground beef, with mashed potatoes and spices, then rolled into flour and egg, then deep fried.

Cutlet made from meat and fish is Kerala's version of Croquetes.

Deep-fried Beef Cutlet from Kerala, India.

Below is the raw version of Beef Cutlets rolled into flour, visible are chopped onions and chopped green chilies, the 2 ingredients used in Kerala to make Cutelts be it meat or fish.

Raw Beef Cutlets before Deep-Frying in Coconut Oil, used in Kerala, India for cooking their dishes

Picture below is my family friend from Allepey, Kerala, India preparing and cutting her raw beef to make Beef Cutlets

Gracy preparing the beef to make Beef Cutlets

Beef Masala refers to a popular dish from Kerala, India made from slices of beef cooked with onions and other spices such as black mustard seeds, Masala powder and curry leaves.

Beef Masala is usually one of the dishes cooked during special occassions and during Sundays.

Beef Rendang is an Indonesian dish made of chunky beef in spicy gravy.

Deutsch: Rindersteak / Español: bistec de res / Português: bife / Français: bifteck / Italiano: bistecca di manzo

Beefsteak is a thick, juicy slice of beef, typically cut from the hindquarters of a cow. It is often grilled, pan-fried, or broiled and is a popular choice in many cuisines worldwide due to its rich flavor and tenderness. The preparation and serving methods can vary, but it is usually served as a main course.

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Glossary B

Becasse

Beccaccino

Béchamel

Bêche-de-Mer

Bee balm

Beef

Beef Cutlet

Beef Masala

Beef Rendang

Beefsteak

Glorious Food

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