Hello everyone,
I read a post https://www.localguidesconnect.com/t5/General-Discussion/What-it-s-like-to-be-a-gluten-free-Local-Guide/m-p/1013486#M164284 which is a wonderful topic. This above-mentioned topic also will equally provide local guide with lots of useful information about specific menu ingredients; information that will help local guide to answer Local Guides Connect’s questions and help local guides remember what sauce and garnishes come with dishes that we are allergic to.
This topic is designed as a companion to the “https://www.localguidesconnect.com/t5/General-Discussion/What-it-s-like-to-be-a-gluten-free-Local-Guide/m-p/1013486#M164284” written by @AriMar to explain the stories of a local guide @DDuangnet during her food review as a guide to help answer questions about the recipes and provides “need to know” facts about some of these food items.
Let me start with :
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Alfredo Sauce: This is a pasta base sauce made primarily of cream and cheese. It’s for vegetarians.
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Ravioli: (Italian) Filled pasta dough that is boiled and served with sauce
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Swiss Cheese: This is a mild, savory tasting cheese distinctive because of the holes through it known as “eyes”. The larger the eyes: the stronger the flavor.
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Caqauvin: (French) Chicken cooked in red wine sauce
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Sour Cream: This is a diary product made by fermenting (lactic acid culture) sweet cream
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Croissants: (French) A rich, crescent-shaped roll or pastry
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Feta Cheese: This is a crumbly sheep’s milk cheese with a salty flavor
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Hollandais sauce: (French) Thick rich sauce made of egg yolks, butter and lemon juice
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Chipotle: a smoke-dried jalapeno
Let’s rock Local Guides Connect with Food Terminologies #ConnectWritingChallenge