Glossary B

The food glossary +++ Popular Articles: 'Burro fuso', 'Batwan / Batuan', 'Banana'

Blue point oysters refer to small or medium size oysters that is served raw on its own shell that is open half so that the meat of the oyster can be served directly on the shell.

Bisque refers to a thick, rich cream soup that is generally made from shellfish

Borsch refers to the traditional Russian beet soup.

Biscuit refers to a small round quickbread that is generally made using baking powder

see also:
"Biscuit" is in the UNSPSC Code "27112721"
  Biscuit jointers

Boeuf a la Bourguignonne is French for a beef stew made "Burgundy style" ("Burgundian beef").

Boeuf is a French word for beef
  1. Batter
  2. Bake
  3. Barbecue
  4. Blacken