This article is part of the Cuisine series

Preparation techniques and cooking items

Techniques - Utensils Weights and measures Image File history File links Title_Cuisine_2. ... A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... Cooking is an act of preparing food for eating. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ...

Ingredients and types of food

Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... A herb (pronounced hurb in Commonwealth English and urb in American English) is a plant grown for culinary, medicinal, or in some cases even spiritual value. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Soup is a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. ... Cheese is a food made from the curdled milk of cows, goats, sheep, buffalo or other mammals. ... Pasta is a type of food made from flour, water, and sometimes eggs, which is mixed, kneaded and formed into various shapes, and boiled prior to consumption. ... European sweetbread (strucla) Four loaves French bread has a somewhat rigid crust Breads and Bread Rolls at a bakery Continental Italian Bread Tin Vienna Bread Bread in a traditional oven, in Portugal, with hot coal in front Pre-sliced bread has become more common in many countries Bread rolls Pain... Food is any substance that can be consumed for nutritional value and to provide energy. ...

Regional cuisines

Asia - Europe - Caribbean South Asian - Latin America Mideast - North America - Africa Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... ÊÂòàÈ€ū¹ ² ³ ÁHello ... Caribbean cuisine is a fusion of Spanish, French, African, Amerindian and Indian cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ... The term Middle Eastern cuisine refers to the cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Sample food of Zimbabwe Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Other cuisines...

See also:

Famous chefs Kitchens - Meals Wikibooks: Cookbook This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation. ... For the coarsely ground flour, see flour. ...

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Romanian cuisine is diverse, blending the dishes of several traditions which it came into contact with, as well as maintaining its own character. It was greatly influenced by the Balkan cuisine, especially during the short Turkish invasions, but also includes influences of the cuisines of other neighbours, such as Germans, Serbians or Hungarians. This article or section is in need of attention from an expert on the subject. ... Imperial motto (Ottoman Turkish) دولت ابد مدت Devlet-i Ebed-müddet (The Eternal State) The Ottoman Empire at the height of its power (1683) Official language Ottoman Turkish Capital Söğüt (1299-1326), Bursa (1326-1365), Edirne (1365-1453), İstanbul (1453-1922) Imperial anthem Ottoman imperial anthem Sovereigns Padishah of the Osmanl... Serbian cuisine is derived from mixed traditions, mostly influenced by Mediterranean (especially Greek), Hungarian, Turkish and Austrian couisines, which makes it a heterogeneous one. ...

Description

"I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata"." --Bram Stoker, Dracula

Romanians like to eat, and they eat a lot with a great diversity. An existential Romanian question is: We eat to live, or live to eat? A great number of proverbs and sayings have developed around the activity of eating. From the innocent child's thank you: Abraham Bram Stoker (November 8, 1847–April 20, 1912) was an Irish writer, best remembered as the author of the influential horror novel Dracula. ... Bela Lugosi as Dracula; U.S. postage stamp first issued in 1997 as part of a series celebrating Famous Movie Monsters Dracula (1897) is a novel by Irish author Bram Stoker, and the name of the worlds most famous vampire character. ...

Sărut-mâna pentru masă,

c-a fost bună şi gustoasă,

şi bucătăreasa grasă

Thank you for the meal

it was good and tasty

and the cook was fat

to the more philosophical:

Mulţumescu-ţi ţie Doamne

c-am mâncat şi iar mi-e foame

Thank you Lord

for I have eaten and I am hungry again

and Dragostea trece prin stomac (Love passes through the stomach); or the simple Pofta vine mâncănd (Appetite comes while eating); or the sarcastic Porcul mănâncă orice, dar se-ngraşă pentru alţii (The pig eats anything, but it gets fat for others); or a total fulfillment saying Mâncat bine, băut bine, dimineaţa sculat mort (Ate well, drank well, in the morning woke up dead).

Recipies bear the same influences as the rest of Romanian culture: from Roman times there still exists the simple pie called plăcintă in Romanian and keeping the initial meaning of the Latin word placenta, the Turks have brought meat balls (mititei - fried meatballs or perişoare in a meatballs soup), from the Greeks there is the musaca, from the Bulgarians there are a wide variety of vegetable dishes like zacuscă, from the austrians there is the şniţel and the list could continue. It has been suggested that History of the Latin language be merged into this article or section. ... Mititei (or mici, in Romanian mic=little) is a traditional Romanian dish, made from a grilled mix of beef, mutton and pork ground meat. ... Greek moussakas Moussaka (Greek μουσακάς; Romanian musaca; Turkish musakka; South Slavic мусака/ musaka; Arabic: musaqqaa) is a traditional aubergine (eggplant)-based dish in the Balkans and the Middle East. ... This article needs to be cleaned up to conform to a higher standard of quality. ... Schnitzel with roasted potatoes Wiener Schnitzel (from the German Wiener Schnitzel, meaning veal fillet Viennese style) is one of the most famous traditional Austrian dishes. ...

One of the most common meals is the mămăliga, a cornmeal mush, for a long time considered the poor men meal (N-are nici o mămăligă pe masă - He hasn't even a mămăliga on the table), but it has became wery appreciated in the recent time. Pork is the main meat used in romanian cuisine (Peştele cel mai bun, tot porcul rămâne - The best fish is always the pork), but also beef is consumed and a good lamb or fish dish is never to be refused. In conjunction with special events or periods, different recipies are prepared. During Christmas traditionally a pork is cut and prepared by every family in a wide variety of traditional recipies like: cărnaţi - a kind of long sausages with meat, cartaboşi - sausages made with liver and other intestines, piftie a gelly thing made with difficult to use parts like the feet or the head and ears and also tochitură (a kind of stew) is served along with mămăligă and wine (so that the pork can swim) and of course sweetened with the traditional cozonac (sweet bread with nuts or lokum - rahat in Romanian). At Easter lamb is served and the main dishes are roast lamb and drob - a cooked mix of intestines, meat and fresh vegetables, mainly green onion, seved with pască (pie made with cottage cheese) as a sweetener. Standard mămăligă. It is softer than the traditional, peasant-style mămăligă Cooking a pot of mămăligă Mămăligă (, cornmeal mush) is a Romanian dish made out of (yellow) maize. ... Beef Stew A stew is a common dish made of vegetables and meat cooked in some sort of broth or sauce. ... Several pieces of lokum Turkish Delight, or lokum, is a confection made from starch and sugar. ... This article is about the Christian festival. ...

Wine is the main drink and has a tradition of over two millennia. Romania is curently the world's 9'th wine producer, and recently the exports have started to grow. A wide variety of domestic (Fetească, Grasă, Tamâioasa) and worldwide (Italian Riesling, Merlot, Sauvignon blanc, Cabernet Sauvignon, Chardonnay, Muscat Ottonel) varieties are produced. Also Romania is the worlds's 2nd plum producer and almost all plum production becomes the famous ţuică (a one time refined plum brandy) or palincă (2 or more times refined plum brandy). Also beer is highly appreciated, generally blonde pilsener beer, made with German influences. Please wikify (format) this article as suggested in the Guide to layout and the Manual of Style. ... Merlot is a variety of wine grape used to create a popular red wine. ... Sauvignon blanc is a white wine grape probably originating in the Bordeaux region of France that is now planted in much of the worlds winelands producing a crisp dry refreshing white varietal wine. ... Cabernet Sauvignon is a variety of red grape mainly used for wine production, and is, along with Chardonnay, one of the most widely-planted of the worlds noble grape varieties. ... Chardonnay vines in Burgundy Chardonnay is a green-skinned grape variety used to make a white varietal wine. ... Species See text. ... Å¢uică (in Romanian ), is a traditional Romanian alcoholic beverage, usually made from fruit (mostly plums, but also apples or cherry plums), or from the leftovers (lees) remaining from wine making, in which case its called Å£uică de borhot. ... A selection of bottled beers A selection of cask beers Beer is the worlds oldest and most popular alcoholic beverage. ... Pilsener or pilsner is a style of beer, developed in the city of Plzeň (Pilsen in German/English), Western Bohemia (now the Czech Republic). ...

List of meals

• ardei umpluţi
• caltaboşi
• chiftele (a type of large meatballs covered with a flour crust or breadcrumb crust)
• chifteluţe de ciuperci (chiftele made of mushrooms rather than meat)
• ciorbă de burtă
• ciorbă de perişoare
• ciulama
• dovlecei umpluţi
• drob
• fasole verde
• iahnie
• piftie
• plăcinte
• pilaf
• pirjoale
• ostropel
• limbă cu măsline
• mămăligă (cornmeal mush)
• mâncare de mazăre
• musaca
• mititei
• peşte marinat
• plachie
• rasol (with garlic or horseradish)
• saramură
• sarmale
• soté de morcovi
• şniţel
• stufat de miel
• supă de găluşte
• tocană, dim. tocaniţă (stew)
• tochitură moldovenească
• varză călită (steamed cabbage with pork ribs or duck or sausages, etc.)
• zacuscă

Ardei umpluţi is Romanian for stuffed peppers. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... Pilaf, (Turkish pilav, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Greek πιλάφι, India pulao, Uzbek plov) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and Central Asian dish in which a grain, such as rice or cracked wheat, is generally first browned in... Standard mămăligă. It is softer than the traditional, peasant-style mămăligă Cooking a pot of mămăligă Mămăligă (, cornmeal mush) is a Romanian dish made out of (yellow) maize. ... Musaca (prob. ... Mititei (or mici, in Romanian mic=little) is a traditional Romanian dish, made from a grilled mix of beef, mutton and pork ground meat. ... Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ... Binomial name Armoracia rusticana P.G. Gaertn. ... A dolma (dolma in Turkish; dolmades in Greek; Tolma in Armenian; sarma, plural sarmale in Romanian; Yaprakes finos in Ladino) is a grape leaf filled with a savoury mixture of rice, onions, minced beef and other ingredients, sometimes served with lemon-like sauce/dressing. ... Wiener schnitzel (veal fillet Viennese style) is one of the most famous traditional Austrian dishes. ... Beef Stew A stew is a common dish made of vegetables and meat cooked in some sort of broth or sauce. ... This article needs to be cleaned up to conform to a higher standard of quality. ...

List of spices and salads

• ardei copţi
• borş
• murături
• mujdei
• salată de boeuf
• salată de vinete
• salată de cartofi
• salată de macaroane
• salată de ţelină
• sfeclă murată
• salată de sfeclă
• salată de roşii

Potato, cabbage, and beet borscht. ... Salată de vinete is a salad made from grilled chopped eggplants, sunflower oil and chopped onions. ...

List of cheese types

The generic name for cheese in Romania is brânză and it is considered to be of Dacian origin. Most of the cheese is made up of cow or sheep milk, the goat milk being rarely used. Cheese is a food made from the curdled milk of cows, goats, sheep, buffalo or other mammals. ... Dacia, in ancient geography the land of the Daci, named by the ancient Greeks Getae, was a large district of Southeastern Europe, bounded on the north by the Carpathians, on the south by the Danube, on the west by the Tisa, on the east by the Tyras or Nistru, now...

• brânză de burduf
• brânză de vaci (sweet cow milk cheese)
• brânză topită
• caş
• caşcaval
• telemea
• urdă

This is telemea before, or just after beeing salted. ... The traditional name for a specific the semi-hard cheese made in Romania, with a light taste. ... Telemea is the generic name for white cheeses like cottage cheese or feta which originates from Romania. ... Urdă is a Romanian cheese made from the whey drained from cheeses such as telemea, and other cheeses. ...

List of Desserts

• baclava
• covrigi
• gogoşi (donuts)
• halva
• rahat
• plăcintă (pies)
• colivă
• cozonac
• orez cu lapte
• griş cu lapte
• lapte de pasăre
• cremă de zahăr ars
• clătite (pancakes)
• turtă dulce

A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. ... Baclava is a diamond shaped Middle Eastern desert made with layers of pastry and filled with crushed walnuts (other nuts have also been used). ... A chocolate-glazed doughnut A doughnut, or donut, is a deep-fried piece of dough or batter. ... Greek tahini-based halva, plain The word halva is used to describe two distinctly different types of confections. ... Several pieces of lokum Single piece Turkish Delight, or lokum, (Armenian translit: lokhum, Bosnian: Rahat Lokum, Greek: Loukoumi), is a confection made from starch and sugar. ... A slice of strawberry-rhubarb pie à la mode A pie is a baked dish, with a baked shell usually made of pastry that covers or completely contains a filling of meat, fish, vegetables, fruit, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. ... Koljivo (also called žito, which means wheat in Serbian; in Romanian: colivă) is a traditional meal made by cooking whole (or sometimes ground) wheat seeds, with some sugar and ground nuts added. ... Two American-style pancakes A pancake is a batter cake fried in a pan or on a griddle with oil or butter. ...

List of drinks

• socată
• bere (beer)
• palincă
• rachiu (fruit brandy)
• secărică (caraway seed brandy)
• turţ
• ţuică (plum brandy)
• vişinată (a type of cherry liqueur)
• vin (wine)

This article is about a beverage. ... Romanian beer comes from the long tradition of Romanian brewery, being introduced in Transylvania by the German colonists (Transylvanian Saxons) and in Moldavia by cultural connections with Poland. ... A selection of bottled beers A selection of cask beers Beer is the worlds oldest and most popular alcoholic beverage. ... Palinka (Rusyn:палинка; Hungarian: pálinka; Romanian: palincă) is a traditional type of brandy that is produced in Hungary,Carpathian Ruthenia and in the Transylvania region of Romania. ... Ţuică (in Romanian ), also called şliboviţă or rachiu, is a traditional Romanian alcoholic beverage, usually made from fruit (mostly plums, but also apples or cherry plums), or from the leftovers remaining from wine making, in which case its called ţuică de borhot. ... Ţuică (in Romanian ), is a traditional Romanian alcoholic beverage, usually made from fruit (mostly plums, but also apples or cherry plums), or from the leftovers (lees) remaining from wine making, in which case its called ţuică de borhot. ... A liqueur is a sweet alcoholic beverage, often flavoured with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. ...

External links

Wikibooks Cookbook has more about this subject:

Romanian cuisine

• Romanian Food Recipes
• Romanian Recipes

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