Terminologi #1

1.Espagnole Sauce 

      The name means Spanish sauce, there are many theories about this sauce but the most trusted Source said that The Source was brought by a chef from Catherine Allegan to England after she married King Henry VIII from england
(https://id.wikipedia.org/wiki/Saus_Espagnole)

2.Veloute Sauce

     Velouté name came from spanish word which mean "Flanel" because the texture of this sauce is really soft like fabric and the color is white because it's made from Clear stock , beef fish or veal that mixed with roux
(https://id.wikipedia.org/wiki/Saus_Velouté)

3.Hollandaise Sauce

     The name of the sauce before hollandaise was "isigny" sauce from a city name in Normandy call Isigny Sur Mer , the city was famous of its butter but after World War II the butter have to be imported from Netherland because the butter production in France was going down. And then the name of the South change to Hollandaise the show the region of the butter that is used to make the sauce
(https://id.wikipedia.org/wiki/Saus_Hollandaise)

4.Bernaisé sauce

     The sauce was likely first created by Chef collinet , the inventor of puffed potatoes and served at 1836 opening of the Le Pavilion Henry IV,  a restaurant at st.Germain not far from Paris, the cook himself was born in Béarn region , bearnaise sauce
(https://en.wikipedia.org/wiki/Béarnaise_sauce)

5.Béchamel Sauce

     The sauce was originally what's a Veal Velouté sauce with a large amount of cream edit.Balsamella or Beciamella is the Italian equivalent of the French Bechamel very simple white sauce with flour butter and milk the sauce was originally from Renaissance Tuscany and was known as salsa Cola or coletta . Because of its gluey consistency of the sauce
(https://en.wikipedia.org/wiki/Béchamel_sauce)

6.Mayonaisse

     According to Oxford English Dictionary, - mayonnaise was first used in English cookbook at 1841 but another source that is more trusted say that the name of the mayonaise was taken from the name of Charles Lorraine , Duke of Mayenne from France.
(https://id.wikipedia.org/wiki/Mayones)

7.Baguette

     Baguette or French bread is a brat that is shaped long and big and have a really crunchy texture. Disparate is another symbol of French culture besides wine and cheese this bread is made by mixing flour water yeast and salt without any egg milk or oil added to the dough.
(https://id.wikipedia.org/wiki/Baguette)

8.White Bread

     White bread is a bread made from wheat flours and really different with an ordinary bread , because the crust is sliced off , and sometimes this bread is added some whitening like chlorine dioxide to get rid of the yellow part on top of the bread which make the baking is more perfect
(https://id.wikipedia.org/wiki/Roti_putih)

9.Fried Rice

     Fried rice is rice dish that's already been fried in a wok or frying pan that is edit something else like eggs, vegetables, and meat, fried rice is the most popular food in Southeast Asia and South Asia in certain kinds of place.
(https://id.wikipedia.org/wiki/Nasi_goreng)

10.Fried Noodles

     Fried noodles means noodles that is fried fried noodles is a really popular food in Indonesia, Malaysia and Singapore. Fried noodles made from egg noodles that is mixed with a little bit of oil onions meat and egg and fry it in a wok or frying pan
(https://id.wikipedia.org/wiki/Mi_goreng)