Glossary J

The food glossary +++ Popular Articles: 'Jus lie', 'Juice', 'Jamon Serrano'

Julienne refers to the foods that are cut in long, thin strips. Julienne is a culinary term which is usually associated with a particular cut of vegetables, but may be applied to cooked meat or fish which are often used as garnishing or in soups

Julienne also means to cut food into long, thin or match-like strips about 3 mm (millimeter) wide and 4 to 5 centimeters long

Japchae refers to Korean glutinous sweet potato noodles mixed with stir-fried vegetables, beef or seafood.

Jew's Mallow Leaves is another name of Moloukhiya, a green leafy vegetables, like spinach or chard that is used to make the Egyptian popular green soup called Moloukhiya.

It can

Jamur is the Indonesian generic word for "Mushroom", examples are Jamur Hioko (Shiitake mushroom) and
Jamur Payung (Straw mushroom)

Jägerschnitzel refers to a German dish which is a cutlet with mushroom sauce

Jebne is an Arabic white cheese

  1. Jogurt
  2. Jaiphal
  3. Jao
  4. Jus de viande

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