A la carte - separately priced items from a menu, not as part of a set meal. Beurre blanc (n.
(n.) - a sauce made with butter, onions, and vinegar, usually
-Beurre_Blanc-_-
_a_sauce_made_with_butter_onions_and_vinegar_usually_served_with_se
afood_dishes_2-min.pngAl dente (adj.) - cooked so it's still tough when
bitten, often referring to pasta
A la grecque - served in the Greek style of cooking, with olive oil, lemon
juice, and several seasonings, often referring to vegetables
A point - cooking until the ideal degree of doneness, often referring to meat
as medium rare
Acidulation - the process of making something acid or sour with lemon or
lime juice
Aerate - the process when dry ingredients pass through a sifter and air is
circulated through, changing the composition of the material, often
referring to flour
Aspic - a dish in which ingredients are set into a gelatine made from a meat
stock or consommé
Au gratin - sprinkled with breadcrumbs and cheese, or both, and browned
Au jus - with its own juices from cooking, often referring to steak or other
meat
Au poivre - coated with loosely cracked peppercorns and then cooked,
often referring to steak
Au sec - the descriptor for a liquid which has been reduced until it is nearly
dry, a process often used in sauce making
B Coulis (n.) - a thick sauce made with fruit or vegetable puree, used as a base
-Beurre_Blanc-_-
_a_sauce_made_with_butter_onions_and_vinegar_usually_served_with_se
afood_dishes-min.pngBain Marie (n.) - a container holding hot water into
which a pan is placed for slow cooking, otherwise known as a "water bath"
or "double boiler"
Barding (v.) - to cover a meat with a layer of fat, such as bacon, before
cooking, effectively maintaining the moisture of the meat while it cooks to
avoid overcooking
Baste (v.) - to pour juices or melted fat over meat or other food while
cooking to keep it moist
served with seafood dishes
Bisque (n.) - a thick, creamy soup, with a base of strained broth (see coulis)
of shellfish or game
Blanching (v.) - to plunge into boiling water, remove after moment, and
then plunge into iced water to halt the cooking process, usually referring to
vegetable or fruit
Braising (v.) - a combination-cooking method that first sears the food at high
temperature, then finished it in a covered pot at low temperature while
sitting in some amount of liquid
Brining (v.) - the process of soaking meat in a brine, or heavily salted water,
before cooking, similar to marination
C
chiffonade definitionChiffonade (n.) - shredded or finely cut vegetables and
herbs, usually used as a garnish for soup
Concasse (n.) - to roughly chop raw or cooked food by peeling, seeding, and
chopping to make it ready to be served or combined with other ingredients,
usually referring to tomatoes
Consommé (n.) - a type of clear soup made from richly flavored stock that
has been clarified, a process of using egg whites to remove fat
Confit (n.) - meat cooked slowly in its own fat, usually referring to duck
Coring (v.) - to remove the central section of some fruits, which contain
seeds and tougher material that is not usually eaten
or garnish
Croquette (n.) - a small round roll of minced meat, fish, or vegetable coated
with egg and breadcrumbs
D
Deglaze (v.) - to remove and dissolve the browned food residue, or "glaze",
from a pan to flavor sauces, soups, and gravies
Degrease (v.) - to remove the fat from the surface of a hot liquid such as a
sauce, soup, or stew, also known as defatting or fat trimming
esabeche-min.pngDredging (v.) - to coat wet or moist foods with a dry
ingredient before cooking to provide an even coating
Dress (v.) - to put oil, vinegar, salt, or other toppings on a salad or other
food
E a vegetable in water, oil, or alcohol, by allowing the material to remain
Effiler (n.) - to remove the string from a string bean or to thinly slice
almonds
Emincer (n.) - to slice thinly, similar to julienne style, but not as long
Escabeche (n.) - a dish consisting of fish marinated for approximately one
day in a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then
poached or fried and allowed to cool
F agent
Fillet (n.) - a boneless piece of meat, poultry, or fish; the French version,
spelled as "filet," is also used when referencing a cut of beef that is
boneless, such as filet mignon
Flambe (v.) - the process of adding alcohol such as brandy, cognac, or rum
to a hot pan to create a burst of flames
Frenching (v.) - the process of removing all fat, meat, and cartilage from rib
bones on a rack roast by cutting between the bones with a sharp paring
knife, often referring to lamb, beef, or pork rib
galette definitionG
Galantine (n.) - a Polish dish of de-boned stuffed meat that is poached in
gelatin stock, pressed, and served cold with aspic or its own jelly
Galette (n.) - flat, round cakes of pastry, often topped with fruit, or a food
prepared in served in the shape of a flat round cake, such as "a galette of
potatoes"
Gazpacho (n.) - a Spanish dish of cold, uncooked soup, which typically
contain tomatoes, cucumbers, onions, garlic, oil, and vinegar
H lardingLarding (v.) - the process of inserting strips of fat into a piece of meat
Harissa (n.) - a spicy, aromatic chile paste made from a variety of hot
peppers and spices, often used in North African and Middle Eastern cooking
I
Infusion (n.) - the process of extracting chemical compounds or flavors from
suspended in the liquid over time, also known as steeping
Involtini (n.) - food such as meat, poultry, seafood, or vegetables, wrapped
around a filling such as cheese, cured meats, or nuts
Irradiation (n.) - the process of exposing food to radiation, designed to
eliminate disease-causing germs from foods
involtini definitionIsinglass (n.) - a pure, transparent form of gelatin,
obtained from the bladders of certain fish, used in jellies as a clarifying
J
Jacquarding (v.) - the process of poking holes into the muscle of meat in
order to tenderize it, also known as needling
Jeroboam (n.) - an oversize wine bottle holding about three liters
Jus lie (n.) - meat juice that has been lightly thickened with either arrowroot
or cornstarch
K
Kipper (n.) - a whole herring that has been split into a butterfly fashion from
tail to head, gutted, salted, or pickled
Kirsch (n.) - a fragrant, colorless, unaged brandy distilled from fermented
cherries , used with fondue
Kissing Crust (n.) - the portion of an upper crust of a loaf of bread which has
touched another loaf when baking
L
Lactobacillus (n.) - a bacterium usually found in fermenting products, such
as yogurts
that doesn't have as much fat, to melt and keep the meat from drying out
Liaison (v.) - a binding agent of cream and egg yolks used to thicken soups or
sauces
M cooking until they are softened, then removing before they are fully cooked,
Macerate (v.) - the process of softening or breaking into pieces using liquid,
often referring to fruit or vegetables, in order to absorb the flavor of the
liquid
Marinate (v.) - the process of soaking foods in seasoned and acidic liquid
before cooking for hours or days, adding flavor to the food
Mesclun (n.) - a salad consisting of tender mixed greens such as lettuce,
arugula, and chicory, herbs, and edible flowers
Mignonette (n.) - roughly cracked or coarsely ground peppercorns, used for
au poivre dishes or for mignonette sauce, which contains vinegar and
shallots as well and is often used for oysters
Mince (v.) - to finely divide food into uniform pieces smaller than diced or
chopped foods, prepared using a chef's knife or food processor
Mise en place (v.) -the preparation of ingredients, such as dicing onions or
measuring spices, before starting cooking
mise en placeMother (n.) - the base sauce used to make other variations of
the original sauce; there are five variations: brown or espagnole, velouté,
béchamel, tomato sauce, and emulsions
N of generally pepper, cinnamon, nutmeg, ginger, or cloves, used to season
Nappe (n.) - the ability of a liquid to coat the back of a spoon or the act of
coating a food, such as a leg of lamb, with glaze
Needling (v.) - injecting fat or flavors into an ingredient to enhance its flavor
Nutraceutical (adj.) - used to describe food that provides health or medical
benefits as well as nutritional value, also known as functional food
O Remouillage (n.) - a stock made from bones that have already been used
Oeuf (n.) - the French term for egg
Oignon brule (n.) - literally meaning "burnt onion," a culinary term for a half-
peeled onion seared on a skillet
Ort (n.) - a scrap or morsel of food left over after a meal
Ouzo (n.) - an anise-flavored, strong, colorless liquor from Greece
P
persilladeParboiling (v.) - the process of adding foods to boiling waters,
usually to partially cook an item which will then be cooked another way
Parcooking (v.) - the process of not fully cooking food, so that it can be
finished or reheated later
Pâté (n.) - a mixture of seasoned ground meat and fat minced into a
spreadable paste
Paupiette (n.) - a thin, flattened piece of meat, rolled with a stuffing of
vegetables or fruits, which is then cooked before served
Persillade (n.) - a sauce or seasoning mixture of parsley chopped with
seasonings, often used as part of a saute cook's mise en place
Polenta (n.) - a mush or porridge made from yellow or cornmeal which
originated in Northern Italy
Praline (n.) - a confection of nuts cooked in boiling sugar until brown and
crisp
Q
Quadriller (v.) - to make criss-cross lines on the surface of food, as part of
food presentation
Quatre-epices (n.) - literally meaning "four spices," a finely ground mixture
vegetables, soups, and stews
quenelleQuenelle (n.) - a small quantity of a mixture of creamed fish or
meat with a light egg binding, usually formed into a round shape, and then
cooked
R
once to make a stock, making it weaker
Render (v.) - to cook the fat out of something, such as bacon
Rondeau (n.) - a wide, shallow pan with straight sides and two loop handles,
often used for searing and poaching
S Velouté (n.) - a type of sauce in which a light stock, such as chicken of fish, is
Sautéing (v.) - to cook food quickly over relatively high heat, literally
meaning "to jump" as the food does when placed in a hot pan
Scald (v.) - to heat a liquid so it's right about to reach the boiling point,
where bubbles start to appear around the edges
Sear (v.) - a technique used in grilling, baking, or sautéing in which the
surface of the food is cooked at high temperature until a crust forms
Staling (v.) - a chemical and physical process in which foods such as bread
become hard, musty, or dry, also known as "going stale"
saute definitionSteep (v.) - to allow dry ingredients to soak in a liquid until
the liquid takes on its flavor, often referring to coffee, tea, or spices
Sweat (v.) - gently heating vegetables in a little oil, with frequent stirring and
turning to ensure emitted liquid will evaporate; usually results in tender, or
in some cases such as onions', translucent pieces
T with certain microorganisms
Tempering (v.) - raising the temperature of a cold or room-temperature
ingredient by slowly adding hot or boiling liquid, often referring to eggs
Tourner (v.) -to cut ingredients such as carrots or potatoes into a barrel-like
shape that form six or seven sides on the length of the item being cut, using
a Tourner knife or a paring knife
Trussing (v.) - to tie meat or poultry, such as turkey with a string, woven
through the bird parts by using a needle, in order to create a more compact
shape before cooking
U Zest (v.) - to cut the zest, or the colorful part of the skin that contains oils
Ultra-pasteurization (n.) - the process of heating up milk products to 280
degrees Fahrenheit for a few seconds and chilling it down rapidly, resulting
in milk that's 99.9% free from bacteria and extending their shelf-life
Unleavened (adj.) - made without yeast or any other leavening agent, often
referring to bread
thickened with a flour that is cooked and then allowed to turn light brown
Victual (n.) - any food or provisions for humans; all food is a "victual"
Vol-au-Vent (n.) - a round pastry that is baked and then filled with meat or
vegetables after the fact
W
Whip (v.) - to beat food with a mixer to incorporate air and produce volume,
often used to create heavy or whipping cream, salad dressings, or sauces
Whisk (n.) - a cooking utensil used to blend ingredients in a process such as
whipping
X
Xanthan gum (n.) - a food additive, commonly used to thicken salad
dressings, that is water-soluble and produced by the fermentation of sugar
Xylitol (n.) - a naturally fulfilling alcohol found in most plants such as fruits
and vegetables, widely used as a sugar substitute in sugar-free chewing
gums, mints, and other candies
Y
Yakitori (n.) - a Japanese dish of small pieces of boneless chicken that is
marinated, skewered, and grilled
Z
and provide aroma and flavor, away from the fruit

velouteV
Vandyke (v.) - to cut a zig-zag pattern around the circumference of a lemon
to create decorative garnishes for food presentation
A Blanc – French for “in white”. Usually used to
describe cream sauces, or meats that are prepared
without browning them.
Acetic acid – Formed when airborne bacteria
interacts with fermented products (beer, wine, etc.). It
is what makes vinegar sour to the taste.
Acidulate – To make food or liquids slightly acidic by
adding vinegar or lemon juice to it.
Aerate – The term means the same as "to sift". Dry
ingredients passed through a sifter or fine mesh
strainer to break up clumped pieces. It also
incorporates air into ingredients making them lighter.
Affriander – A French term for a stylish and
appetizing presentation of a dish.
Affrioler – A French term for enticing ones guests to
the table with hors d’oeuvres or small samplings.
Ageing - (meat) The change that takes place when
freshly slaughtered meat is allowed to rest and reach
the state at which it is suitable for consumption. (see
also, dry aging) (cheese) to store in a temperature
controlled environment to develop flavor and texture.
(wine) either bottle or barrel aged, reds benefit more
from aging than whites.
A La – A French term meaning “in the style/manner
of”.
A La Carte – A menu term referring to items priced
individually. (see also, prix fixe)
Al Dente – An Italian term literally meaning "to the
tooth". Describing the degree of doneness for pastas
and other foods where there is a firm center. Not
overdone or too soft.
Al Forno – An Italian term used to describe baked or
roasted foods.
Alkali – Baking soda is one of the more common
alkali used in cooking. Alkalis neutralize acids.
Amuse-bouche - A French term meaning “Amuse the
mouth”. Also known as, amuse-gueule, amusee,
petite amuse, and lagniappe. These are small
samplings of food served before a meal to whet the
appetite and stimulate the palate.
Antipasto – An Italian term referring to an assortment
of hot or cold appetizers (smoked meats, fish,
cheeses, olives, etc.) it literally translates to "before
the pasta" and denotes a relatively light dish served
before courses that are more substantial.
Aperitif - A French term for a light alcoholic beverage
served before a meal, usually sherry or champagne,
to stimulate the appetite.
A Point – Pronounced “pwah”, a French term used to
describe food cooked just to the point of perfect
doneness.
Appellation – The designated growing areas of
wineries governed by local or federal rules and
regulations. Although these rules vary from country to
country, the basic principals of producing quality
wines remains the same.
Aromatic – Any herb, spice, or plant that gives foods
and drinks a distinct flavor or aroma.
Assation – A French term for cooking foods in their
own natural juices without adding extra liquids.
A.Q. – Meaning, “As quoted”. Listed on menus
denoting items that are generally seasonal or whose
market price tends to fluctuate.
Au Bleu - A French term for the method of preparing
fish the instant after it is killed, especially for trout, the
fish is plunged into a boiling court bouillon, which
turns the skin a metallic blue color.
Au Gratin – A French term for a dish topped with a
layer of either cheese or bread crumbs mixed with
butter. It is then broiled or baked until brown.
Au Jus – A French term for meats served in their
natural juices.
Au Poivre – A French term meaning “with pepper”,
typically describing meats either prepared by coating
in coarse ground peppercorns before cooking or
accompanied by a peppercorn sauce.
B few minutes before is done to allow browning
Back of the House – A phrase used in the restaurant
industry to refer to the kitchen, dishwashing, and
preparation areas as well as its employees.
Bain-Marie - A kitchen utensil used to keep prepared
food at a constant temperature, ready for service.
Basically, it is two spherical metal containers, one
larger than the other. Water is placed in the larger of
the two; the food intended to be kept warm in the
smaller. The smaller fits over the larger pan and both
are placed into a water bath, at a set and constant
temperature. It can also be used to cook foods at a
very low temperature. It is commonly used in catering
and restaurant service where some of the
components of a dish are kept hot and ready for “at
hand” use.
Bake Blind – A baking technique by which a pie or
tart shell is cooked prior to filling it. This is done to
keep the shell bottom from soaking through and
producing a soggy crust. The shell is first perforated
with a fork to prevent puffing, covered with aluminum
foil or parchment paper, and then weighted with rice
or beans.
Baking Stone - Also called a pizza stone, an
unglazed ceramic, clay, or stone disc about ¾ of a
inch thick, which allows for high temperature and dry
heat, which is necessary for crisp crusts when making
flatbreads, pizzas, calzones, etc.
Bard – To wrap a lean cut of meat in a fat, like bacon,
to prevent drying out when roasted. The barding fat
bastes the meat while cooking and is then removed a
Baron – An English term for a large cut of beef
anywhere from 50 to 100 pounds, these are generally
reserved for celebrations and significant events. In
France, it is used to describe the saddle and legs of
lamb.
Baste - To spoon, brush or pour fat, drippings or liquid
continually over a baking or roasting food (usually
poultry) in order to promote a moist finished product,
to add flavor, and to glaze it.
Batter – An uncooked mixture usually containing milk,
flour, and eggs. It can be thick enough to be poured or
spooned (as with muffins), or thin, to coat foods
before being fried in oil.
Batterie de Cuisine – A French term for the various
utensils and equipment necessary for a proper
kitchen.
Beard – The hair like filament that attach bivalves to
their permanent residence. When long enough, they
are to be removed before cooking. (see bivalves).
Beat – To stir vigorously in a circular motion.
Bind – To incorporate a thickening agent into a hot
liquid.
Bistro – A quaint, modest local bar or restaurant that
serves regional specialties and wines.
Bivalve – Any mollusk like: clams, oysters, scallops,
etc. that is housed between two shells hinged together
and held closed by a strong abductor muscle.
Blackened - A cooking technique where meat or fish
is coated with a seasoning mixture of paprika,
cayenne pepper, white pepper, garlic powder, onion
powder, dried thyme, and dried oregano. A cast-iron
skillet is heated until oil added to the pan reaches its
smoke point. This technique gives the food a crust
and sears in the juices.
Blanch – To briefly submerge food into boiling water
and then into an ice bath to halt further cooking. It is a
technique used to soften and bring out the chlorophyll
in green vegetables.
Blend – A mixture of two or more flavors to produce
its own unique character, and quality.
Bleu – A French term for a cut of meat cooked only
until warmed through, or very rare. (see also au bleu)
Blondir – A French term for lightly browning food in a
fat. Meats and flour (to produce roux) are cooked in
this fashion.
Bocconcini – An Italian word meaning “mouthful”. It
can be used to describe a particular dishes appetizing
appeal or small portions (significantly fresh mozzarella
cheese).
Body – A culinary term used to describe a food or
drink of substantial texture and flavor that lends a
complex, well-rounded flavor to the palate.
Boil - To heat a liquid to the point of breaking bubbles
on the surface or to cook submerged in a boiling
liquid.
Bolognaise – An Italian term for various dishes based
on beef and vegetables, or relating to the area of
Bologna.
Bon Appetit – Any of several French phrases that
relate to its literal translation of “good appetite”. “Have
a good meal”, “Enjoy your dinner”, etc.
Boning – To remove flesh from the bone or joint of
meats, poultry, etc. A special boning knife is used and
a degree of skill is required so as not to damage the
end product.
Bonne Femme - A French phrase describing food
prepared uncomplicated and simple or rustic.
Bottom Cuts – Cuts of meat that are from the lower
parts of an animal when it is standing. It does not refer
to a lesser quality as much as it signifies the second
and third category meats suited for braising or boiling,
as opposed to sirloin and other top end cuts.
Bouillon – The French word for a broth, it is a liquid
made from scraps of meats, poultry, or fish with
chopped vegetables simmered in water. The liquid
that is strained after cooking is the bouillon.
Bouquet – The complex fragrance wines develop as
a result of aging.
Bouquet Garni – A bundle of fresh herbs usually
consisting of parsley, thyme, and bay leaf that is
bound by twine and placed into a soup, stock, or
sauce to aid flavor. The bundle is removed just before
service.
Braise - A method of cooking in which very little liquid
is used and the food is cooked over several hours in a
sealed pan. Tougher cuts of meat are better prepared
this way.
Brasserie – Originally a brewery, it is now more
referred to cafes or restaurants serving beers, ciders,
ales, wines, etc. with a limited menu at any hour (most
notably during late evenings).
Breakfast – The first meal of the day. Literally, the
meal that breaks the fasting when asleep.
Breast – A cut of meat from the chest area of an
animal. The breast meat of beef is referred to as the
brisket, in pork it is the belly.
Brimont – A French term used when describing a
decorative dish that a chef has dedicated to his
master.
Brinde – A glass of wine that is toasted to a particular
person’s health and well-being.
Brix Scale – A scale of measurement for the density
or gravity of sugary liquids. This has replaced the
Braume scale since its introduction in the early
1960’s.
Brodo – The Italian word for bouillon.
Broil - A method of cooking, in which the heat source
is above or below the food, it is placed on a rack or
grate and the speed with which it cooks depends on
how far away it is from the heating element and the
foods thickness.
Broth – See Bouillon.
Brunch – A combination of the words for breakfast
and lunch, and which is neither breakfast nor
lunch, the meal combines some of the features of both
and is served mid-morning, traditionally on Sundays
between 10 a.m. and 2 p.m..
Bruise – A culinary term used to describe the partial
crushing of an ingredient so as to release its full
flavor, most notably garlic.
Brule – French for “burnt”, as in, crème brulee.
Brunoise - A French term used to describe a specific
cut (very small dice) or mixture of vegetables, usually
braised in butter.
Brut – A degree of dryness (unsweet) given to
Champagne or sparkling wines. “Brut” wines are drier
than “Extra Brut”.
Buffet – A French term describing a table with an
elaborate display (significantly tiered) of an
establishments choice offerings. Also used for large
ballroom events or weddings where items are lined up
at long tables and guests are served butler style or
serve themselves.
Butterfly - To cut food, usually meat, fish, or poultry,
evenly down the center but not completely through.
The two halves are then opened flat and grilled,
sautéed or stuffed and rolled to be roasted.
Butyric Acid – Found primarily in butter, this natural
acid is what gives butter its flavor and also the rancid
smell form when it spoils.
C
Cacciatore – Italian for “hunter”, this style of dish is
accompanied by onions, mushrooms, tomatoes, and
herbs.
Café – The French and Spanish word for coffee, also
an establishment that serves the same. The term is
also used in reference to as a small restaurant with a
quaint, unpretentious ambiance.
Caboulot – Similar to a café, but, is more specifically
an establishment of modesty that also incorporates a
country or suburban feel and invites its guests into
lively dances and song to accompany the dining
experience.
Cajun – Used in reference to people of French
Acadian descent who were removed from their
homeland of Nova Scotia by the British in the late
1700s. Cajun cooking has long been wrongly thought
of as synonymous with creole cooking of the same
region. Cajun and creole differ in the fact that, Cajun
cuisine relies more on rouxs and a large amount of
animal fat where as creole cooking utilizes more
butter and cream.
Caldo – In Spanish and Portuguese, it means “soup”
or “broth". In Italian it means “warm” or “hot”.
Canapé – French for “couch”, these are bite size
bread portions either toasted or untoasted, topped
with a variety of meats, cheeses, pates, or spreads
that are served as a light accompaniment to cocktails.
Candy Thermometer – A specific tool for measuring
the temperature of boiling sugars, or oils. The
instrument registers temperatures from 100° to 400°
F.
Capsaicin – The compound that gives certain chile
varieties their spicy flavor. Almost 80% of this comes
from the seed and attaching membranes. This spicy,
sometimes fiery, effect does not diminish, except by
the removal of the seeds and membranes.
Capsicum – Any of a large variety of peppers used in
cooking. Capsicum, or peppers, are arranged into
categories as; sweet, mild, or hot.
Caramelize – In essence, all foods have a certain
amount of natural sugars. When heated, these sugars
start to brown or caramelize. When sugar alone is
heated to the point of liquefying and takes on a golden
to dark brown color.
Casing – The thin, tubular membrane of the intestine
used to hold processed meats and forcemeats, as in
sausages and salami.
Carving – The time-honored tradition of separating
whole roasted meats, poultry, and fish in a ceremonial
or lavish setting.
Casserole – Both a cooking utensil constructed of an
ovenproof material that has handles on either side
and a tight fitting lid, and the food prepared in it.
Casseroles may contain a variety of meats,
vegetables, rice, potatoes, etc. It is sometimes topped
with cheeses or breadcrumbs similar to dishes served
au gratin.
Cassolette – A small utensil for cooking individual
portions.
Cassoulet – A French dish of white beans and an
accompanied meat that are slow cooked in the oven
to fully compliment the flavor.
Celsius – A scale of measurement for temperature
devised by Swedish astronomer Anders Celsius, it
represents degrees from 0 (freezing) to 100 (boiling).
Cephalopod – A class of mollusks that include
octopus and squid. They all share two common
characteristics, tentacles and an ink sac.
Chafing Dish – A variety of portable cooking
containers used to either heat or cook food with a heat
source directly underneath it. They usually contain a
large pan with water, like a double boiler, to keep the
food from burning and are most frequently used in a
buffet setting.
Champignon – A French term for any variety of
edible mushroom or the particular dish they
accompany.
Charcuterie – Products based on, but not limited to,
pork and its offal. These include sausages, salami,
patés, and similar forcemeats. Also used in referrence
to the practitioner of this ancient culinary art.
Chaud-froid – A French term describing a dish that is
first cooked and then chilled for service.
Cheesecloth – A versatile, natural cotton cloth that
can aide many kitchen tasks. It will not break apart
when boiled, nor will it affect the flavor of foods it
encounters.
Chef – The French word for a "cook". Someone who
prepares food as an occupation in a restaurant, hotel,
etc.
Chemisé – A French culinary term for a food that is
wrapped (in puff pastry, for example) or coated ( A
thick sauce poured over the top).
Chevaler – A French culinary term for a dish where
the ingredients are arranged overlapping each other,
such as sliced beef or cutlets.
Chiffonade – A French culinary term for a cut of thin
strips. Various leafy herbs and lettuce are prepared in
this fashion.
Chine – A culinary term referring to the backbone of
an animal and its addition or removal from cuts of
meat.
Chinois – A conical sieve with a very fine mesh used Coat a Spoon – A cooking technique used to judge
for straining tiny particles from sauces and stocks. the thickness of a liquid. When dipped into a
simmering liquid, a spoon will determine how thick or
Chop – A small cut of meat taken from the rib section
thin the liquid is by how much sticks to the spoon.
and commonly including a portion of the rib itself. Also
referring to quick, heavy blows of a cleaver or knife Cocotte – The French word for “casserole”.
when preparing foods. Traditionally made of earthenware and round, or oval
in shape.
Chuck – An inexpensive cut of beef taken from the
section between the neck and shoulder blade. Coddler – Similar to a double boiler or chafing dish, it
differs in the fact it contains separate compartments
Churn – To agitate cream to the point of separating
for individual portions. Eggs are mostly prepared
the fat from the liquid.
using this type of pan.
Civet – A French term for a well seasoned stew of
Colander – A spherical, perforated, bowl-shaped
game, usually hare, or rabbit.
container used to separate solids from liquids.
Clambake – An informal beachfront meal consisting
Composed Salad – A salad of artful arrangement as
of a variety of seafoods and other foods like, corn-on-
opposed to tossing all the ingredients together.
the-cob, potatoes, etc. They are cooked on an open
pit of hot rocks and seaweed that are covered with Compote – A chilled sauce or condiment of fresh or
wet canvas. dried fruit in a syrup.
Claret – An English term for wines of the Bordeaux Compound Butter – Softened butter mixed with a
region of France or a similar light red wine. variety of ingredients then rolled and chilled. During
service, disks of the butter are cut and usually placed
Clarify – To clear a liquid by removing the cloudy
of top of the dish allowing it to melt over the finished
sediments.
product.
Cleaver – An ax-like cutting tool used for a multitude
Concassé – A French term for chopping of pounding
of tasks. A good cleaver has a well balanced weight
an ingredient such as tomatoes, fresh herbs, meats,
and can easily cut through bone as well as chopping
and ice used to chill an item for serving.
vegetables.
Concentrate – A culinary term used to describe a
Coat – A culinary term for surrounding a food with
substance in which the water content has been
another either before or after cooking, as with coating
reduced to a certain thickness.
in breadcrumbs before baking or sautéeing or topping
a finished product with a sauce prior to serving.
Condiment – An accompaniment to prepared foods
that heighten the flavor, aid in digestion, preserve the
food, or stimulate the appetite.
Confectionary – Any of a numerous amount of food
products based on sugar as the main ingredient.
Confit – A cooked meat or poultry that is prepared
and stored in its own fat. Duck and goose are
common to this ancient technique of cooking and
storage.
Conserve – A mixture of fruits, nuts, and sugar
cooked until thickened and spread on biscuits, toast
points, etc.
Consommé – A clarified, highly flavorful broth served
hot or cold. The broth is clarified using a “raft” of egg
whites during preparation. As the whites cook they
attract the various sediments like a magnet.
Coquille – French for “shell”, it is often used in
reference to a scallop.
Cordon Bleu – Originally a blue ribbon worn by the
members of France’s highest order of knighthood, it
has extended to apply to a food preparation of the
highest standards and also in reference to the cook
that prepared it.
Coulis – A culinary term used generally to describe a
thick puree, sauce, or soup.
Creole – More refined than Cajun, creole cookery
relies more on butter and cream, it also relies more on
the use of tomatoes and is not as spicy as its Cajun
counterpart.
Crimp – To pinch together two pastry edges to
prevent the filling from escaping.
Crisp – To refresh vegetables in a bath of ice water
so as to make them firm or crisp.
Crudités – Raw fruits and vegetables served as an
appetizer with various cold condiments.
Crush – To reduce foods to their smallest form, like
pastes, crumbs, or powders.
Crustacean – The classification of shellfish that have
elongated bodies with jointed shells. Examples are:
crabs, lobster, and shrimp.
Cube - To cut food, such as cheese and vegetables,
into half inch cubes or to describe tenderizing meet
with a mallet that leaves cube shaped imprints on the
surface.
Cuisine - A French term used to describe a specific
style of cooking or a certain country’s food in general.
Curdle - The separation of the semi solid and liquid
portions of milk caused by coagulation.
Cure – To treat foods in order to preserve them.
Smoking, salting, and pickling are some of the many
ways to cure foods.
Cut In – To blend a solid fat into a dry ingredient until
the mixture is in the form of small particles.
Cutlet – A thin cut of meat from the leg or rib section,
usually from lamb, veal, or pork.
Cuvée – The contents of a wine vat or cask. Also the
blending of various vats into a whole, this term is used
especially with champagne, were the ingredients of a
cuvee may come from different wines of different
vineyard plots.
D
Daube – A French term referring to a method of
braising meat in red wine stock well seasoned with
herbs.
Dash - A measuring term referring to a very small
amount of seasoning added to food. Generally, a dash
is considered to be between 1/16 and a scant 1/8
teaspoon.
Decant – To transfer a liquid from one vessel to
another. This is generally done to separate the wine
from any sediment and to allow it to “breathe” which
enhances the flavor.
Deep Fry – To cook food in a container of hot fat,
deep enough to completely cover the item being
cooked.
Deglaze – A technique whereby after sautéing a food,
liquid is added to the pan to loosen the caramelized
bits of food on the bottom used to make a pan sauce.
Degrease – To skim the fat from the surface a hot
liquid such as a soup, stock, or sauce.
Dehydrate – To remove water from food by slowly
drying. Dehydration prevents moisture spoilage such
as mold or fermentation.
Déjeuner – The French term for “lunch”.
Demi-glace – A French term meaning "half-glaze". A
rich brown sauce and that is used as a base for many
other sauces, it begins with a basic brown sauce
preparation which is combined with veal stock and
wine. This is slowly reduced by half to a thickness that
coats the back of a spoon.
Demi-sec – A French term meaning “half dry”, used to
describe a sweet wine.
Demitasse – A French term for “half cup”, this can
refer to either a tiny coffee cup or the strong coffee
served in the cup.
Devein – To remove the intestinal vein from the back
of a shrimp either using a sharp knife or a utensil
called a deveiner.
Devil - A term describing food that is combined with
various other spicy seasonings such as Tabasco
sauce or red peppers and thereby creating a “deviled”
dish.
Dice – Foods that are cut into cubes about 1/8 to ¼
inch wide.
Dilute – To reduce a mixtures strength or thickness
by adding liquid.
Disjoint – A cooking term meaning to separate meats
at the joint. Separating the drumstick from the thigh of
poultry would be an example of this.
Dissolve – To mix a liquid with a dry ingredient
thoroughly enough that no grains of the dry ingredient
are evident.
Distillation – A process of separating the
components of a liquid by heating to the point of
evaporation, then cooling until it condenses into a
purified form.
Dolce – The Italian word for "sweet".
Dollop – A small amount of semi solid food placed on
top of another food.
Dot - To cover the surface of food with small amounts
of butter or other fat before baking or broiling.
Doux – The French word for “sweet”.
Drain – To separate the liquid or fat from a food.
Draw – To remove the entrails from poultry or fish,
also to clarify a mixture.
Dredge – To coat a food that is to be fried with a dry
mixture.
Dress – To prepare fish, poultry, and game for
cooking, such as plucking, skinning, or scaling and
then eviscerating. Also to add dressing to a salad.
Drippings – The juices and fat that gather at the
bottom of a pan in which foods are cooked. These are
used to form a sauce for the finished product.
Drizzle – To pour a liquid mixture in a fine stream
over foods.
Dry – A term used to describe a beverage that is not
sweet.
Dry Aging – The process of placing carcasses or
wholesale cuts of beef in refrigerated temperatures 30
to 34°F with no protective packaging for 14 days with
80 to 85 percent humidity and an air velocity of 0.5 to
2.5 m/second. Only whole pieces of meat still covered
with the natural fat can be aged, not cut pieces of
individual steaks. With aging, the natural enzymes in
the muscle breakdown the connective tissues and
muscle fibers enhancing tenderness and flavor, in
addition, marbling, helps make meat juicier, more
flavorful, and tender. While cooking, the marbling is
melted and lubricates the muscle strands providing
the steak with the flavor qualities and tenderness one
expects from a dry aged steak.
Dulce – The Spanish word for “sweet”.
Dust – To coat a food with a powdery ingredient such
as flour or confectioners’ sugar.
Dutch Oven – A large kettle made of cast iron with a
tight fitting lid used for braising or stewing foods.
E
Earthenwear – Ceramic bakewear made of clay
which is fired at a high heat then glazed with a hard
nonporous coating.
Egg Timer – A small hourglass that holds enough
sand to run for three minutes, the average time it
takes to soft boil an egg.
Egg Wash – Either separated or whole egg mixed
with water or milk brushed over pastries or other
baked goods before baking to give them a gloss and
added color.
Emballer – A French term meaning to wrap an article
of food which is to be poached or simmered in stock.
The food item is usually wrapped in cheesecloth to
hold it together. It also refers to the filling of a mould to
be cooked, such as paté.
Emulsifier – A food additive used to preserve the
texture of emulsions. The most commonly used
emulsifier used in cooking is egg yolks for their lecithin
content.
Emulsion – A mixture that occurs from the binding
together of two liquids that normally do not combine
easily, such as vinegar and oil.
Enology – The science or study of winemaking, also
spelled, “oenology”.
Enophile – One who is a connoisseur, expert, or lover
of wines.
Entrecôte – A French term meaning “between the
ribs”. It is the tender, highly marbled cut taken from
the boned set of ribs of beef.
Entrée – Usually the main course of a meal, but when
referred to a full French menu, it is the third course.
With a trend towards a reduction in the number of
courses, today’s menus usually center on a main dish
preceded by an appetizer course.
Entremets – A French term used to describe the
sweet course, or a specific dessert. Many restaurants
still refer this word to vegetable dishes and side
dishes, as well as sweets.
Epicure – Anyone that possesses an appreciation
and understanding of fine foods and wine.
Escalope – French word meaning a thinly sliced white
meat, usually veal, it can also be in reference to a fillet
from a large fish or lobster.
Essence – Obtained by distillation or infusion, they
are strong aromatic liquids used either to enhance the
flavor of certain preparations or to flavor certain foods
that have little flavor of their own.
Essential oils - A strong flavored extract from the
flowers, leaves, seeds, and roots of certain plants
used to flavor foods. Examples are walnut oil, citrus
oil’s, and mint oil.
Estouffade – A French term referring to a dish whose
ingredients are slow cooked, also a clear brown stock
used to dilute sauces, ragouts, and braised dishes.
Eviscerate – To remove the internal soft tissues from
a carcass.
F
Fahrenheit – Scale for measuring temperature in
which 32° represents freezing and 212° represents
the boiling point.
Farce – The French word for “stuffing”.
Farci – The French word for “stuffed”. Traditionally a
dish of forcemeat wrapped in cabbage leaves and
boiled in a meat or vegetables stock.
Fermentation – A biochemical change brought on by
the action of yeast or bacteria on certain foods,
especially carbohydrates.
Filet – A French term for a boneless cut of meat taken
from the undercut of the sirloin.
Fillet – A boneless cut of meat or fish, also, the action
of removing flesh from the bone to obtain the fillet.
Fines Herbes – A chopped mixture of aromatic herbs
used to flavor various foods. Classically, this mixture
is comprised of chervil, tarragon, parsley, and chives.
Finger Bowl – An individual bowl made of glass,
metal, or china which is filled with warm water and
perfumed with lemon. Used primarily to wash the
fingers after serving shellfish or any other food eaten
with the hands.
Finish – To complete the preparation of a dish for
consumption. This may entail adjusting the seasoning
or the consistency, adding garnish, or mounting a
soup or sauce with butter or vinegar before service.
Flamber – A French term meaning to pour a
flammable spirit over food and ignite it. The purpose
of which is to either enhance the flavor or for a
culinary effect.
Flank – A cut of beef taken from the abdominal
muscles.
Flavor – The sensation felt when food or drink comes
in contact with the taste buds. There are four basic
tastes; sweet, salty, sour, and bitter. The particular
flavor of a dish derives from a combination of these.
When one taste overpowers the dish, it is described
as such. A skillful cook combines similar or
contrasting flavors and produces a harmonious whole.
Flavors are enhanced by the texture, consistency,
color, and temperature of the finished product.
Fold – A cooking technique whereby a light substance
is gently combined with a heavier substance. The
lighter of the two is placed on top and cut vertically
into the heavier as the bowl is rotated a quarter turn
with each series of strokes.
Fondue – Despite many misinterpretations, this
is undoubtedly a Swiss specialty consisting of one or
more cheeses ( usually Comté or Gruyére cheese)
melted in a special pottery dish with white wine and
seasonings. The dish is then held over a small flame
during service where guests use long, two pronged
forks to dip cubes of bread into the hot mixture. Beef
and chocolate fondues are equally popular.
Food Mill – A hand turned utensil that forces food
through a perforated plate at the bottom, separating
the skin, seeds, or fibers from the edible product.
Forcemeat – A mixture of raw or cooked seasoned
ingredients used to stuff a variety of foods, especially
sausages. Also the basis for patés, meat pies,
terrines, quenelles, etc.
Free Range – Animals bred for consumption that are
allowed to roam and feed without confinement which
promotes better quality meats and poultry, primarily
because they to not consume their own excrements,
as when they are caged..
French – A term used to describe various cuts of
vegetables and meats. A long very thin strip, also
referred to as julienne. To trim away the meat at the
end of a rib or chop so that the bone is exposed.
Friandise – A French term for confections such as
petits fours or truffles, eaten between meals or as an
assortment served after the dessert course with coffee
or tea.
Frill – A fluted paper decoration placed over a
protruding bone. This type of garnish is classically
found on the presentation of a crown roast.
Front of the House - The area of a restaurant where
food and beverages are served to the guest by the
serving staff. The separation of front and back in a
restaurant are imparative to the entire dining
experience. When a guest enters the establishment,
the feeling of comfort and warmth welcomes them.
The pampering and attention exuded by the staff and
ambiance of the establishment are the focal points of
the dining experience, not the hustle and bustle, or
"behind the scenes" events of a professional kitchen
in the midst of full production.
Frost – A technique of shaking ice cubes in an empty
glass so that a mist forms on the sides of the glass
before it is filled with a beverage. Alternately, the rim
of the glasses is moistened with citrus juice or egg
whites then dipped into plain or colored castor sugar,
kosher salt, etc. Commonly used for margaritas or
martini’s.
Froth – A cooking term referring to a layer of foam
consisting of tiny bubbles or the process used to
acheive them.
Fruits de Mer – A French term referring to any
seafood or combination thereof.
Fry – Also referred to as sautéeing, the process of
cooking a food in hot fat over moderate to high heat.
Fumé – A French term used to describe foods that
are prepared by “smoking”.
Fumet – A concentrated liquid obtained by reducing a
stock, particularly fish or mushroom, used to fortify or
enhance the flavor of a sauce, soup, or stock.
Funghi – The Italian word for “mushrooms”.
Fusion Cooking - A style of culinary art that
incorporates ingredients and/or methods from several
different ethnicities or regions. Originally combining
western and asian influences, it now includes all
ethnic cuisine. Also considered modern American
cooking.
G
Gallimaufry – Once considered to be a reputable dish
of thinly sliced meats, minced onion, wine, and
verjuice, seasoned with ginger. Since the seventeenth
century the term has come to refer to an unappetizing,
badly prepared dish.
Game – Any wild animal or bird that is hunted for the
purpose of human consumption.
Garde Manger – A French term for the member of a
professional kitchen in charge of cold items, salads,
and hors d’oeuvres.
Gargote – An unflattering French term referring to any
small, cheap, dirty restaurant serving poor quality
food.
Garlic Press – A kitchen utensil used to press a clove
of garlic through small perforations thereby extracting
both pulp and juice.
Garnish - A single item or combination of decorative
accompaniments to a finished dish. The garnish
should always blend with the flavor of the dish. In any
case, the garnish should be placed around a dish to
achieve an overall harmony of shapes and colors
which are pleasing to the eye.
Gastronome – A person with a refined palate or
connoisseur of good food. While appreciating the
most refined products of the culinary arts, the true
gastronome enjoys them in moderation.
Gastromony – The art and science of fine dining,
gourmet food, and drink. Described by Monselet as,
“The joy of all situations and of all ages”.
Gâteau – The French word for any variety of cake.
Gelateria – Italian for “ice cream parlor”.
Gelato – Italian for “ice cream”, which by American
standards is much denser having less air incorporated
into it.
Germ – In culinary terms, the term refers to a grain
kernels nucleus.
Giblets – A cooking term referring to the heart, liver,
gizzard, and neckbone of poultry.
Gizzard – A muscular digestive pouch found in the
lower stomach of poultry, used to grind the fowls food
with the aid of small stones swallowed for this
purpose.
Glacé – The French term for “glazed” or “frozen”.
Primarily items that are coated with a syrup cook to
the “crack stage”, to give the hard, shiny coating.
Glaze – A thick, syrupy substance obtained by
reducing an unthickened stock. Used as an essence
added to sauces to fortify their flavor.
Glazing – The technique of applying a glossy surface
to food. This can be done by basting the food with a
sauce while it is cooking or by putting a glaze on it
and placing briefly under the broiler. To glaze cold
foods, apply a coat of aspic, gelatin, or dissolved
arrowroot.
Gluten - Proteins found in wheat and other cereal
grains that hold carbon dioxide molecules produced
by yeasts and expand during fermentation. Gluten
develops when certain flours are mixed and kneaded
for a period of time.
Gourmand – A person who merely enjoys eating
good food, often to excess.
Gourmet – A person who enjoys good food, but, also
knows how to choose and appreciate it. As a long
standing listing of this hierarchy states, “At the bottom
you have the goinfre (greedygut), next is the goulu
(glutton), then the gourmand, the friand (epicure), and
the gourmet, and finally the gastronome.”
Grater – A kitchen utensil with varying perforations,
some toothed. By rubbing a solid food repeatedly over
the holes it is reduced to fine or course shreds, to
powder, or very fine fragments.
Gratin – Either the golden brown crust which forms on
the surface of the dish when it is browned in the oven
or put under a broiler, usually coated with grated
cheese, bread crumbs, or a mixture of egg and bread
crumbs, or, the method of cooking that produces the
same.
Grecque – A French term used to describe dishes of
Greek origin, also a loose term used for dishes
inspired by Mediterranean cuisine.
Grilling – Also called broiling, is a method of cooking
over or under a radiant heat source such as gas,
electricity, charcoal, or wood. The intense heat
produced seals in the juices by forming a crust on the
surface of the food. The grill or grate itself, must be
constantly cleaned and seasoned with oil so that food
does not adhere and the distinctive grill marks may
show predominantly for presentation.
Grind – To reduce a food substance to fine, medium ,
or coarse particles.
H indigenous to the southern regions of France, it is to
Hare – A game animal belonging to the family of
rabbit, but larger and possessing a dark flesh.
Mountain varieties have a more delicate flavor than
that of the plains hare.
Hard-ball stage – A method for testing boiling sugar
described as the point at which a drop immersed in
cold water forms a hard or rigid ball that is slightly
pliable. Using a candy thermometer, this stage
registers between 250° and 265°F.
Hard-crack stage – A method for testing boiling
sugar described as the point at which a drop
immersed in cold water separates into hard brittle
threads. Using a candy thermometer this stage is
between 300° and 310°F.
Hash - A dish of finely chopped meats & vegetables
(usually leftovers are used) combined with seasonings
and sautéed until golden brown.
Haute Cuisine – A French term used to describe food
that is presented in an elegant or elaborate manner,
perfectly prepared, or of the highest quality.
Heifer – A young cow between eight and twenty
months of age. Resulting from the improvements in
raising dairy cattle and overcapacity thereof, an
increasing number of heifers are being slaughtered for
beef rather than being kept for milk. Equal to veal in
most respects, the meat and offal are of good quality.
Herbes de Provence – A specific blend of herbs
the used to season a variety of dishes. This common
blend usually contains lavender, marjoram, rosemary,
savory, basil, and sage.
Herbs – Any of a variety of aromatic plants very used
in cookery, not only the season hot dishes but also
used in salads or as a vegetable by themselves. In
previous times, the term “herbs” once included all
plants and vegetables that grew above ground, those
growing below ground were considered “roots”.
Hock – The lower portion of an animal’s leg, just
above the hoof. In relation to the ankle of a human.
Hog Jowl – Cheek of a hog, usually only found in the
south, and commonly cured or smoked. It is similar in
most respects to bacon and used to flavor stews,
baked beans and the like.
Hog Maw – The stomach of a pig, commonly stuffed
with a forcemeat mixture or used in soups or stews.
Homard – The French word for “lobster”
Hors d'oeuvres – By definition, the first dish to be
served at a meal particularly at lunch. (dinners are
usually started with soup) There two types of hors
d’oeuvre, cold and hot. The presentation is very
important, it should always look very decorative. More
common today is the Russian customs serving an
assortment as a small meal preceding the main one.
Hôteliére – The French term given to sautéed or
grilled meats and fish dishes served in or with hotel
butter. (see hotel butter)
Huile – The French word for “oil”, usually referring to
cooking oil.
Hull – Also referred to as the husk or shell, it is the
covering of certain fruits or seeds. Also used in
reference for preparing food for consumption by
removing the outer covering.
I
Icing – Also referred to as "frosting", a simple
preparation of confectioners’ sugar and water used to
coat cakes pastries and any other confection. Royal
icing is made with the addition of egg whites to the
mixture.
Immersion Blender - Also referred to as a “beurre
mixer”, this handheld blender is tall, narrow and has a
rotary blade at the end. It is immersed in directly into a
pot of soup or other mixture to puree or ground
coarsely the contents.
Incise – The technique of making shallow incisions
into meats or fish with a sharp knife for the purpose of
either tenderizatation or to insert herbs/ spices into the
flesh.
Incorporate – The addition of an ingredient into the
preparation of a dish or basic mixture by thoroughly
blending it.
Induction Cooking – The technology of heating
cookware by the use of magnetic energy. Induction
coils beneath the surface of a smooth ceramic cook
top producer high frequency, alternating current from
regular low voltage direct current. The use of
cookware with a magnetic base material is essential
so as the molecules in the vessel begin to move so
rapidly that the pan, not the stovetop, become hot.
Most steel the iron based cookware work well,
although, those made of aluminum, copper, and some
types of stainless steel cannot be used because they
are not magnetic.
Infusion – The technique of steeping an aromatic
substance into a heated liquid until the liquid has
absorbed the added ingredients flavor. Oil, milk, and
tealeaves are common ingredients used in the
infusion process.
Inn – An establishment catering to travelers in need of
a place to sleep and a meal.
Insalata - The Italian word for "salad".
Interlarding – The technique of inserting thin strips of
pork fat called “lardons” into lean cuts of meat using a
larding needle. Similar to larding, with interlarding, the
fat is left protruding from the surface of the meat
whereas larding is achieved by submersing the fat
wholly in the flesh.
Irradiation – A method of preserving food by
irradiating it with gamma rays. The process destroys
microorganism and inactivates enzymes, thus
sterilizing the food.
Issues – A term used in cooking to describe either the
inedible parts of an animal such as hair or skin, or, in
producing flour it refers to the by-products such as
bran.
J has absorbed into the stock. Also used to describe
Jamaican Jerk – A Caribbean cooking technique,
also, the seasoning blend used. Primarily used in
grilled preparations such as pork or chicken, the
seasoning blend usually consists of ground chilies,
thyme, cinnamon, ginger, allspice, cloves, garlic, and
onions. The seasonings are either rubbed into the
meat or mixed with a liquid to create a marinade.
Jambon - The French word for "ham."
Jambon Cru - French for "raw ham".
Jambonneau - A French term for the knuckle end of a
pork leg. It’s usually braised or poached, eaten fresh,
smoked, or salted. Also used in reference to a
preparation of stuffed chicken leg because of its
similar shape.
Jambonnière – A cooking vessel with deep sides,
handles on each end, and a lid, having the same
shape as a ham. Used for cooking a whole leg or
shoulder of pork.
Jelly-Roll Pan – A baking pan, rectangular in shape,
about 1 inch deep, used to make sheet or sponge
cakes used for jelly rolls.
Julienne – foods, especially vegetables, cut into thin
sticks approximately ¼ inch thick and 1 inch long.
Jus – A French word loosely translated into “juice”,
but has a more specific meaning than the translation.
In French cookery it is primarily a sauce made by
diluting the pan juices of a roast with liquid then
boiling it in the roasting pan until all of the sediment
thickened or clear brown stock, especially veal. The
juices squeezed from raw vegetables or fruits are also
referred to as “jus.”
K
Kidney – A red offal, or variety meat. The kidneys of
beef and veal are multi-lobed while pork and lamb are
single-lobed. Young animals such as calves, heifers,
and lamb have the most delicate flavor; pigs kidneys
are rather strong in flavor while those of beef and
sheep tend to be tough as well as strong flavored. In
all cases, the membrane that surrounds the kidney
must be removed so they do not shrink when cooked.
Any blood vessels, together with the core of fat must
also be removed.
Kitchen Staff – In largest establishments the staff
consists of a team of cooks and others providing
kitchen services. The team is directed by a head chef
who divides his staff into sections each contributing to
the total food production. The kitchen staff varies
according to the requirements of each establishment,
tasks being shared or distributed between the
workers. The kitchen hierarchy of a restaurant and
their functions are as follows:
 Executive Chef – creates menus, makes
purchases, coordinates kitchen duties, hires
personnel.
 Sous Chef – The underchef or assistant to the
Executive Chef, aids in managing the day to day
operations of the kitchen and assumes
responsibility in the chefs absence.
 Saucier – Prepares stocks and sauces, braised,
fried, sautéed, and sometimes poached meat, fish,
and poultry.
 Garde-Manger – prepares all cold items from the
pantry area such as salads, hors d’oeuvres, patés
and terrines.
 Rôtisseur – Prepares roasted, broiled (grilled),
and fried foods.
 Entremettier – Prepares vegetables, soups, and
side dishes for plating at service.
 Poissonnier – Prepares all fish, from portioning of
fillets to cooking them.
 Pâtissier – Prepares cooked desserts, pastries,
ice creams, etc.
Kneading – The process by which a mixture of dough
is made smoother, softer, and more elastic by working
with the heel of the hand also incorporating air and
additional ingredients at the same time.
Kobe Beef – An exclusive grade of beef cattle
produced in Japan. The production of this beef is very
limited and extremely expensive to obtain . The cattle
are subjected to a treatment of limited mobility,
massaged with sake, and fed a selective diet that
includes plentiful amounts of beer, resulting in
extremely tender and full flavored meat.
Kosher – Foods prepared and served following strict
Jewish guidelines for their production and
consumption. In order to meet the standards of kosher
foods, they must be prepared under the supervision of
a rabbi.
L
Ladle – A large bowl-shaped spoon with a long
handle used for serving soups and stews, there are
also smaller ladles with a lip on the bowl used for
basting with the cooking juices and for spooning
sauces.
Lagniappe – A Cajun or New Orleans term, the word
refers to something extra one receives in addition to
normal service.
Lard - Lard is the layer of fat located along the back
and underneath the skin of the hog. Hog-butchers
prepare it during the slaughtering process and
preserve it in salt. In Italy it is used mainly (either
minced or in whole pieces) to prepare various kinds of
sauces and soups, to cook vegetables and legumes,
or to lard beef or poultry. In order to remove any
excess of salt, lard should be blanched by placing it in
cold water, bringing it to a boil and then letting it cool
entirely under cold running water.
Lardons – A French term referring to bacon or other
fatty substances that have been cut into narrow strips
and either cooked or used to lard meats.
Leaven – To add a leavening agent to a mixture that
will inhibit carbon dioxide production and make it rise.
Leaveners are agents that are added to doughs and
batters to increase the volume and lighten the texture.
The most common leaveners are baking soda, baking
powder, and yeast.
Leche – The Spanish word for “milk”.
Legume – Any of numerous plant species that
produce seeds encased in pods, the individual seeds
are also known as pulses.
Liaison – A thickening agent added to soups sauces
or other mixtures. Common liasons are roux,
cornstarch, and egg yolks.
Loin – The meat section of an animal that comes from
the area on both sides of the backbone extending
from the shoulder to the leg, or from the rib to the leg
as in beef and lamb.
London Broil – A term used to describe both a dish
and a cut of meat. Large pieces of flank steak (from
the lower hindquarters) or top round (from the inner
portion of the hind leg) are cut into pieces, marinated,
grilled, or broiled, and then sliced across the grain.
Many thick cuts of meat, including top round and
sirloin tip, are labeled "London broil".
Luau – A Hawaiian traditional feast which usually
revolves around the roasting of a whole pig. The
celebration and ceremonies are held in combination
with dance, music, and song.
Lyonnaise – A French term describing dishes
prepared or garnish with onions or any dish prepared
in the manner of Lyon, France.
M
Macerate – To soak foods in a liquid, such as wine,
alcohol, vinegar, or simple syrup, so they absorb the
flavor of the liquid and break down tissues to soften
the food.
Magret – A portion of meat from the breast of duck,
presented with the skin and underlying layer of fat still
attached.
Maison – French for “house", the term is generally
used to denote a specialty of the particular restaurant.
Maître d’Hôtel – The head of a dining room, assisted
by a team of waiters and stewards. They must have a
very extensive technical knowledge of all aspects of
the restaurant including the kitchens, cellars, and
dining room, and be able to advise the guest and
guide them through the dining experience.
Maltaise – A French term describing sweet or savory
food preparations which are based on oranges,
particularly the blood orange.
Manchette – Frilled paper used to decorate projecting
bones of a chop, roast, or leg.
Mandoline – A portable slicer with adjustable blades
and a folding support used to obtain a variety of cuts
including julienne, gaufrette, etc.
Marbling – Small pieces or flecks of fat that run
through a cut of meat aiding in the tenderness and
flavor.
Marée – A French name for describing the collective
goods sold at a fish market.
Marinade – A seasoned liquid either cooked or
uncooked, used to soak foods for varying lengths of
time for the purpose of adding flavor to the food, but
also to soften the fibers of meats. In many cases the
marinade maybe used for deglazing or to make an
accompanying sauce.
Marinate – One of the oldest culinary procedures,
used to steep meat or game in a marinade for a
certain length of time to tenderize and flavor the flesh.
Marmite – A large capacity (usually 10-14 gallons)
lidded pot made of metal or earthenware used for
boiling large quantities of food.
Marrow – The soft tissue found in the center of
certain bones of an animal., commonly prepared by
baking or poaching, also used to fortify soups and
stews.
Mash – To crush food into a smooth textured mixture,
the term is also used to describe the malt or grains
crushed before being steeped in water to produce
fermentation.
Meal – Any dry food stuff ground, coarsely or fine,
used in cooking.
Meat – The flesh of birds and animals used as food,
meat is composed of small fibers which are bound
together in bundles to form the muscle of the animal.
There are three main categories, red meat (beef,
lamb,etc.),white meat (pork, rabbit poultry, etc.), and
dark meat (venison, pheasant, duck, etc.)
Medallion – Small, round cuts of beef, chicken, veal,
or other meats taken from the tip or end cut, or formed
in a mould.
Melt – To heat a food product until a liquefies, either
with direct heat, or using a bain-marie.
Menu – A literal presentation of the dishes to be
served or items available at a given meal, listed in a
specific order.
Mets – A French word describing any dish prepared
for the entire table.
Meunière – A French term meaning “miller’s wife”,
used to describe a method of cooking where items are
first lightly floured and then fried or sautéed in butter.
Milk – An opaque, nutritious liquid secreted from the
mammary glands. The composition and quality of milk
varies according to the breed of animal, its state of
health, and the diet on which has been reared.
Mill – A mechanical apparatus used to reduce whole
or solid foods to a coarse or powdered state.
Mince – To cut or chop food into very fine pieces.
Mirepoix – A culinary preparation consisting of diced
carrots, onion, and celery. A mirepoix is used to
enhance the flavor of soups, stocks, meat
preparations, and as a garnish for presentations.
Mise en Place - A French term referring, on a whole,
to all of the operations carried out in a restaurant prior
to serving the meal. Culinarily speaking, it refers to all
the required ingredients and utensils for the
preparation of a menu item, preparing them for
immediate use, and having the proper amounts for
service at hand.
Mixed Grill – An assortment of various meats,
poultry, seafood and vegetables barbecued or grilled
and served together.
Moisten – To add an amount of liquid to a culinary
preparation either in order to cook it or to make the
sauce accompanying it.
Mollusk – One of the two main classifications of
shellfish, mollusks are invertebrates with soft bodies
covered by a shell of one or more sections.
Monkey Dish - A small, round bowl or saucer used in
food service for side dishes or accompanying sauces.
Monter – A French term meaning to give body or
increased volume to foods by incorporating air with a
whisk to egg whites, cream, meringues, etc.
Mortar & Pestle – A mortar is a bowl-shaped
container made of a hard wood, marble, pottery, or
stone. The pestle is a bat-shaped tool that is used to
grind inside the mortar (bowl) and pulverize food
substances. The pestle is rotated against the bottom
of the mortar to pulverize the ingredient between them
to the desired consistency. Crushing the fibers of
herbs releases the full range of essential oils they
contain.
Mother Sauces - The five most basic sauces that
every other sauce is based upon. Antonin Carệme
invented the methodology in the early 1900's by which
hundreds of sauces are categorized under five Mother
Sauces, and there are infinite possibilities for
variations, since the sauces are all based on a few
basic formulas. The five Mother Sauces are:
 Béchamel sauce (white) - White cream sauce
thickened with a roux liason(a combination of flour
and a fat). Béchamel sauce is the base for such
sauces as Mornay sauce, and is the foundation for
many savory soufflés. In Italy, béchamel sauce is
known as balsamella.
 Veloute sauce (blond) - Chicken stock, white veal
stock, or fish fumet is the base liquid with a liason
added. Velouté is often made even richer by
adding egg yolks or cream.
 Espagnole sauce (brown) - Traditionally made
from beef or veal stock, aromatics, herbs, and
tomato.
 Hollandaise sauce – An emulsion of fat and egg
yolks, either hot or cold (mayonnaise based
sauces fall into this category).
 Vinaigrette - A combination of vinegar, oil, and/or
seasonings, herbs, etc.
Mould – Either to place food in a distinctively shaped
container allowing it to set in order to take on the
particular shape, forming by hand into a particular
shape, or the resulting food obtained by the formation.
Mount – The cooking technique of whisking small
pieces of cold, unsalted butter into a sauce just before
service giving it a rounded flavor, texture, and a
glossy look.
Mouli Grater – A handheld tool used to grate small
amounts of cheese, nuts, chocolate, etc. by placing
the food in the rotary grater, applying pressure to the
handles, and turning the crank.
Mousseline – A term describing any sauce in which
whipped cream or beaten egg whites have been
added just prior to service to give it a light, airy
consistency.
Moutarde – The French word for “mustard”.
Mull – To flavor a beverage or liquid with various
ingredients, usually spices, by heating it.
Muslin – Also referred to as cheesecloth, loosely
woven cloth used for many different purposes in
cooking, like, straining thick liquids such as sauces
and purées.
Mutton – The flesh of a castrated and fattened male
sheep that is over one year old. Mutton is best at the
end of the winter and in the spring, in summer months
the odor of the oils from the wool impregnate the flesh
giving it a much stronger smell. Firm, dark red flesh
and hard, pearly white fat are signs of good quality
when choosing mutton.
N
Nage – An aromatic court bouillon used for cooking
shellfish. The liquid is usually reserved and served as
the accompanying sauce.
Nappe – A French term meaning to cover food with a
light, thin, layer of sauce.
Neige - A French term for egg whites that have been
beaten until they form stiff peaks. They are used in
many dessert and pastry preparations.
Niçoise - A name given to various dishes typical of
the cuisine found in the region around the city of Nice,
France. The most common ingredients used are
garlic, tomatoes, anchovies, olives, and French green
beans.
Noisette – The French word for “hazelnut”, also a
small round steak, usually of lamb or mutton, the cut
from the rib or loin.
Non-Reactive - Clay, copper, enamel, glass, plastic,
or stainless steel pans that do not react to the
chemical reactions of acids in food. Stainless steel is
the most common non-reactive cookware available as
it does not conduct or retain heat well (it frequently
has aluminum or copper bonded to the bottom or a
core of aluminum between layers of stainless steel).
Although expensive, this kind of cookware offers the
benefits of a durable, non-reactive surface and rapid,
uniform heat conductivity. Glass cookware is non-
reactive and although it retains heat well it conducts it
poorly. Enamelware is non-reactive as long as the
enamel is not scratched or chipped.
Nouvelle Cuisine – A French term referring to a
culinary style and movement of cookery started in
1972 with the aim of encouraging a simpler and more
natural presentation of food. Advocates of nouvelle
cuisine reject the overrich, complicated and in
digestible dishes that are no longer suitable for
generations conscious of the health habits of
overeating.
Nutraceutical - A nutraceutical is any food that is
nutritionally enhanced with nutrients, vitamins, or
herbal supplements.
O
Oenology – The sciences and study of the
manufacturing and maturing of wines. An oenologist Is
basically a wine technician whereas an oenphile is a
wine lover whos knowledge may or may not be as
extensive.
Oeuf – The French word for “egg”.
Offal – Also called variety meats, they are the edible
internal parts and some extremities of a carcass. Offal
Is divided into two categories, white and red.
 Red – Kidneys, heart, liver, tongue, liver, and
spleen
 White – Bone marrow, testicles, sweetbreads,
stomach, mesentery, and the head.
Oil – A fatty substance that holds a liquid state at
normal room temperatures. Of the many types of oils
it is the vegetable oils that are used in cooking.
Oleaginous Plants – Fruits, seeds, and plants with a
fat content of 60 to 40 percent and rich in proteins.
Their main uses are as a source for oils, or roasted
and salted for consuming. They include almonds,
pistachios, peanuts, olives, walnuts, etc. and the
seeds of sunflower, safflower, poppy, etc.
On The Half Shell – A culinary phrase used to
describe the presentation of oysters, scallops, etc.
whereby they are served on the bottom shell only,
usually on the bed of either crushed ice or rock salt.
Open Faced – A culinary term used in menu
descriptions for a dish consisting of one slice of bread
topped with various ingredients which may be served
hot or cold.
Overlap – To arrange prepared foods so that each
piece is partially covered by the next in order to
achieve a decorative effect.
P
Paillard – A veal escalope or cutlet that is quickly
sautéed and usually served with an accompanied pan
sauce.
Pain – The French word for “bread. Also used to
describe a moulded loaf of forcemeat such as beef,
poultry, fish, or vegetable pain, which can be served
hot, cold, or at room temperature.
Palate – The conditioned refinement of the sense of
taste. The palate of experienced food connoisseurs’
can detect the slightest variation or addition to a
particular dish.
Pan – The Spanish word for “bread”.
Pan Sauce – A sauce made by deglazing the sauté
pan used to cook meat, poultry, or fish, etc. with wine,
stock or both and adding various ingredients including
herbs, shallots, capers, etc. The liquid is then reduced
to sauce consistency.
Papillote – An Italian term referring to dishes cooked
in sealed parchment paper. Also used in reference to
candy or chocolate wrapped in brightly colored shiny
paper with fringed edges.
Parboil – Partially cooking food by blanching in water.
This technique is used particularly for dense foods
such as carrots and potatoes, ensuring that all the
ingredients will complete cooking at the same time.
Parchment Paper – A heavy gauge paper with many
cooking uses, it is resistant to moisture, oils, and fat.
Pare – To remove the skin or outer protective layer
from foods like fruits and vegetables. This is done with
a paring or tourne knife, or a vegetable peeler.
Pasteurize – A process in which bacteria is killed by
heating milk or other liquids to moderately high
temperatures for a short period of time.
Pastry – A general term for sweet baked goods made
of unleavened dough containing fat, such as butter,
flour, and water.
Pastry Blender – A kitchen tool consisting of parallel
U-shaped steel wires with both ends attached to a
wooden handle. It is used in making pastry dough to
incorporate a cold fat into a flour mixture by “cutting
in” or blending the ingredients without applying heat.
Pastry Wheel – A small fluted wheel, made of wood,
steel, or plastic, mounted on a handle used to cut
pastry into strips or serrated bands for decorating the
top of tarts, pies, etc. or to cut out shapes for fritters
and ravioli.
Pâtisserie – A French term with multiple meanings,
the term applies to the art of the pastry cook, sweet
pastries and cakes generally bake in an oven, and the
place where these confections are made and sold.
Pâtissier – The French word for “pastry cook or chef”,
primarily used for producers of sweets or confections,
savory pastries are the responsibility of another chef
in large kitchens or hotels.
Peel - Also known as an oven shovel, a long-handled,
wide, wooden or metal spatula-like tool slides quickly
and easily under breads or pizzas placed on a baking
stone. Also describing the outer protective cover of
fruits and vegetables.
Pickling - The preserving of food by steeping in a
brine of vinegar to which aromatics have been added.
Pincer – A French culinary term describing the
browning of vegetables and bones to be used in the
production of stocks.
Pinch – A culinary term describing a small quantity of
usually salt, pepper, or spices. Taken between the
thumb and index finger, the quantity required of a
pinch is equal to ¼ tsp. measured.
Pipe – To force a food substance through a pastry or
piping bag. The shape of the nozzle and the way it is
handled determines the final shape of the preparation.
Piquant - A term used culinarily to describe foods that
are agreeably pungent.
Pistou – French for “pesto”.
Pith – The bitter, spongy layer between the outer peel
and the flesh of citrus fruits.
Pluches – French term for fresh leaves of herbs used
to both flavor the dish, and garnish it. They are added
as a final touch to prepared dishes.
Pluck – The process of removing the feathers from a
fowl or game bird, the term is also used in reference
to the collective heart, spleen, liver, and lungs of a
slaughtered animal.
Plump – To soak dried foods in a liquid solution until
the food softens and swells slightly from absorption.
Poaching – A method of cooking achieved by gently
simmering food in a liquid. The amount of liquid used
depends on the food being cooked.
Pod – The outer covering of legumes such as peas,
soybeans, and lentils.
Pollo - The Italian and Spanish word for “chicken”.
Polonaise – A descriptive term referring to recipes
derived from Polish cooking; most notable are
preparations of cauliflower and asparagus.
Portefeuille – A French term describing dishes in
which the food is stuffed, folded, or placed in layers.
Common preparations of this type are omelets,
gratins, or stuffed pork chops.
Poisson – The French word for “fish”.
Potted – An old method of preserving food by cooking
it in fat with a small amount of liquid. The cooked food
is placed in small pots or jars and covered with a layer
of fat creating an airtight seal to protect the food from
bacteria.
Potable – In kitchen terms, it describes a liquid
suitable for drinking, especially in reference to water.
Pot Roasting – A cooking method by which moist
heat slow cooks the food after first being browned in
butter, or some other fat, and then covered and
transferred to the oven.
Poularde – The French term for a large chicken or
hen suitable for roasting.
Poulet – A French term for a young spring chicken.
Poultry – The generic term for any domesticated
birds raised for the purpose of food.
Poussin – The French term for very young, small
chicken.
Preservation – Used culinarily as a term used to
describe perishable food kept in a consumable state.
The main principal of preservation, in any form, is to
stop or slow down development, the actions of
microorganisms, and to avoid exterior deterioration.
Prix Fixe – A French term describing a complete meal
served at a set price.
Proof – To dissolve yeast in warm water to prove that
the yeast is alive, active, and capable of leavening
dough for baking.
Protein – Used in professional kitchens as a general
term to describe the meat, poultry, or fish in a
presented dish.
Provençale – A French term describing numerous
preparations relating to the use of ingredients in the
Provence region of France, including, olive oil, tomato,
and garlic.
Pullet – The name given to a hen that is less than one
year old.
Pulverize – To reduce a substance to powder or dust
form, this is achieved by a mortar and pestle, food
processor, or blender.
Purée – A smooth and creamy preparation obtained
by the use of a food processor, blender, or pressing
cooked foods through a sieve.
Q usually containing eight ribs. The rack is either cut into
Quadriller - To mark the surface of grilled or broiled
food with a crisscross pattern of lines. The scorings
are produced by contact with very hot single grill bars,
which brown the surface of the food. Very hot skewers
may also be used to mark the surface.
Quasi – A French term for a cut of veal taken from the
rump.
Quenelle – A dumpling made with forcemeat of pork,
beef, or fish bound together with fat and eggs. The
term is also used to describe the oval, three sided
shape commonly produced.
Queso – The Spanish word for cheese. Many Latin
American cheeses are called queso followed by an
adjective to describe the particular cheeses
characteristics.
Quignon – A term referring to the heel or end cut of a
bread loaf.
Quick Breads – A term describing breads that do not
require kneading or time to rise because either baking
powder or baking soda are used as the levener.
R
Rabbit – A burrowing mammal closely related to the
hare. Rabbit meat is very lean but since it is skinned
before cooking, it absorbs more of the fat used to
cook it.
Rack – A portion of the rib section of an animal
chops or served whole as with a crown roast.
Raclette – A cheese fondue from the Valais region of
Switzerland, prepared by holding a half round of the
raclette close to an open fire. As the cheese melts, it
is scraped off and shared between guests with a
variety of condiments.
Ragout – In classic French terminology, it was used
to describe anything which stimulated the appetite, the
modern term refers to either a stew or sauce made
from meat, poultry, fish, game, or vegetables cut into
evenly size pieces and cooked in a thick sauce,
generally well seasoned. There are two types of
ragout; blonde and brown.
Ragu – An Italian red sauce with meat typically
served with pasta.
Ramekin – A small, round (3-4 inches in diameter),
straight sided soufflé dish made of ovenproof China or
glass used to cook individual portions of foods or
serve cold condiments.
Rancid – A term describing fatty foods or the fat itself
which has gone stale due to oxidation of the fat. This
is accelerated by exposure to light, high temperatures,
or prolonged contact with a metallic substance.
Range – A large stove with burners or "eyes" that also
has one or more ovens on the bottom.
Rasher – Either a single slice or serving of meats
such as bacon or ham.
Reconstitute – A culinary term meaning to return
dehydrated food to its original state by soaking in
water or other liquid.
Reduce – To concentrate or thicken a liquid by boiling
or simmering, which evaporates some of the water
and reduces the volume. The finished product is
called a reduction.
Reheat – To bring a prepared food back to the correct
temperature suitable for eating after it has already
been cooked and cooled down.
Relish – A condiment originating in India which
resembles jelly, but, is more highly spiced and finely
chopped or pureed.
Rennet - A natural enzyme obtained from the
stomach of calves or lamb. It is used to coagulate or
curdle milk when making cheese.
Reserve – To set aside ingredients, mixtures, or
preparations for later use in cooking.
Rest – To let meats set before serving so that the
muscle fibers relax and allow the juices to be retained.
Also used in baking to indicate placing dough or batter
to one side in a cool place as part of its preparation.
Restaurant – A business establishment where meals
are served at set times either from a fixed menu or a
la carte.
Restaurateur – The proprietor or manager of the
restaurant.
Rib – A cut of meat taken from the rib section,
between the short loin and the chuck.
Ribbon Stage – A point when beating together egg
yolks and sugar one mixture is sufficiently smooth
enough to flow from the spoon or whisk in a
continuous ribbon.
Ris – The French word for "sweetbreads".
Rissolé – A French term for foods that are fried until
crispy and golden brown.
Ristra – A Spanish term for foods that are stung up
on rope or twine, used mainly for drying chiles or for
decoration purposes.
Roast – A cut of meat that is large enough to serve
more than one person.
Roasting – The cooking of meats, fish, poultry, or
game by exposing them to the heat of an open flame,
over a grill, or the radiant heat of an oven.
Roe – The eggs or reproductive glands of fish and
shellfish.
Roebuck – A small deer common to German and
east European forests. The flesh of young roebuck is
delicate and dark red with no need for marinating.
Rolling Pin – A kitchen tool used primarily to roll out
dough, but has many other uses as well. Although
there are varying types, one characteristic remains
with all, a perfectly symmetrical cylinder top make the
dough evenly flattened.
Rondeau – A cooking pan usually only found in
restaurants that is round, shallow, with straight sides,
opposing handles and a lid. It is generally used for
braising, stewing, or oven roasting.
Rotisserie – A rotating spit for cooking meats and
poultry, also the shop or restaurant where spit-roasted
meats are prepared and sold.
Rouelle – A round, thick slice of veal cut across the
leg commonly used in roasting or braising, this cut is
used to make osso bucco.
Roulade – A French term for any of various
preparations which are stuffed and then rolled.
Roux – A cooked mixture of equal amounts of flour
and butter, or other fat, used to thicken many sauces
and stews. The cooking time varies depending the on
the type of the required. The three types of roux are
blonde, brown, and black.
S heat.
Saddle – A cut of meat consisting of the two loins
from the rib section to the haunch or tail, most
commonly from hare, rabbit, lamb, or venison.
Salad – A dish of raw or cold, cooked food usually
seasoned or dressed with a cold sauce, served as an
hors d’oeuvre, side dish, or appetizer.
Salad Spinner – A kitchen utensil that utilizes
centrifugal force to dry lettuce or washed greens.
Salpicon – A term describing ingredients that are cut
into a small dice then bound with a sauce, either
savory or sweet.
Salsa – The Mexican word for "sauce", describing
either cooked or raw preparations.
Salting – An ancient process of preserving meats,
mainly pork and fish.
Sasser – A French term describing the cleansing of
thin skinned vegetables through friction by wrapping
them in cloth with course salt and shaking.
Sauce- A hot or cold seasoned or flavored liquid
either served with, or used in the cooking process of a
dish, designed to accompany food and to enhance or
bring out its flavor.
Saucisse – The French term for a small sausage.
Saucisson – The French term for a large, smoke
cured sausage.
Sauté - A cooking technique which refers to
preparing a food quickly in oil and/or butter over direct
Savory – In cooking terminology, it describes foods
that are not sweet, but piquant and full flavored.
Scald – To heat milk to just below the boiling point.
Scale – A kitchen utensil used to accurately measure
the weight of an ingredient, also the process of
removing the scales from fish with a knife or a fish
scaler.
Scant – Not quite up to full measure or slightly less
than the required amount.
Score – To cut narrow gashes in fat to prevent the
meat from curling when cooked. Also used to describe
cutting even, shallow lines in cucumbers and other
vegetables with a fork or scoring knife for decorations.
Seafood – A general term describing any fish,
shellfish, or mollusk taken from the oceans that is fit
for consumption.
Searing – The browning or caramelizing of a foods
surface using direct heat. Searing seals in the natural
juices of foods, brings out the flavor, and creates a
thin layer at the bottom of the pan, which is deglazed
and used for making sauces.
Season – To add an ingredient to foods before,
during, or after cooking to enhance its flavor, but not
taking away from the natural flavor of the food. The
term also refers to coating the cooking surface of a
new pan or grill with oil and then heating, this
smoothes out the surface of new pots and pans to
prevent foods from sticking.
Seize – Basically the same as searing, the term refers
to cooking meat, poultry, or vegetables with hot fat or
oil in a sauté pan until the surface is brown or
caramelized. The purpose of which is to seal in the
juices before final cooking. Also referred to melted
chocolate that becomes a hardened mass when a
minute amount of liquid comes in contact.
Service – The manner in which dishes are presented
or the grouping of dishes comprising each part of the
meal.
Shank – A cut of meat taken from the front leg of the
carcass, though highly flavorful, extended cooking is
required to break down the tough connective tissues.
Sharpening Steel – A long, thin, grooved rod made of
extremely hard, high carbon steel, diamond steel, or
ceramic, used to keep a fine edge on a blade.
Shellfish – Any of a variety of invertebrate aquatic
animals with a hard, outer protective shell, including
both mollusks and crustaceans.
Short Loin – The most tender section of beef, it lies in
the middle of the cattles back between the ribs and
sirloin.
Short Rib – The large or top section of the rib cage
that is cut into portions usually 2-3 inches long
Shoulder – A cut of meat referring to the part of the
carcass to which the front legs are attached.
Shred – To use a knife or a grater (a kitchen tool with
round, sharp-edged holes) to cut food into long, thin
strands.
Shuck – To remove the natural, outer covering from
foods such as shells from oysters or husks from corn.
Sieve – A kitchen utensil used for sifting dry
ingredients or straining liquids.
Sifter – A flour sifter is a sieve that is especially
adapted for use with flour. It is commonly built in the
form of a metal cup with a screen bottom and contains
a mechanism (wires that either revolve or rub against
the screen being operated by a crank or a lever) to
force the flour through the mesh.
Silver Skin – A tough connective membrane found on
cuts of meat where they attach to certain bones and
joints. The silver skin must be removed before
cooking.
Simmer – To cook food slowly in a sauce or other
liquid over gentle heat just below the boiling point.
Singeing – The process of rotating poultry over a
flame in order to burn off any feathers that remain
after plucking.
Sirloin – The section of beef between the short loin
and the round, the section is divided into three cuts,
the top sirloin contains part of the top loin muscle of
the short loin, the tenderloin which is also a
continuation of the short loin, and the bottom sirloin
which has a portion of the sirloin tip from the round.
Skillet – Once applied to any metal cooking vessel
that has a handle, the term has come to apply, in the
U.S., to a metal (usually cast iron) frying pan.
Skim – To remove fat or floating matter from the
surface of a liquid with a spoon or ladle.
Sliver – A thin cut or serving of food.
Slurry – A mixture of a dry ingredient and water.
Cornstarch (preferred for thickening milk or dairy
sauces), arrowroot (great for defatted meat sauces or
broths), potato starch, rice flour, or all purpose flour,
the proportion is one part starch with two parts cold
liquid.
Smoke – To expose foods to smoke from a wood fire,
using select woods, for a prolonged period of time.
Traditionally used for preservation purposes, smoking
is used as a means of adding natural flavors to food.
Smoke Point – The point when a fat, such as butter
or oil, smokes and lets off an acrid odor. Butter
smokes at 350 degrees F., vegetable oil at 445
degrees F., lard at 365 to 400 degrees F., and olive oil
at about 375 degrees F.
Smorgasbord - A Swedish buffet of many dishes
served as hors d'oeuvres or as a full meal. Common
elements of a smorgasbord are pickled fish, marinated
vegetables, smoked salmon, open faced sandwiches,
and hors d’oeuvers.
Soft Ball Stage – A measurement for cooked sugar
whereby a drop of the sugar is placed in cold water
and a soft, pliable ball is produced, the temperature
for this is between 234-240 degrees F.
Soft Crack Stage - A measurement for cooked sugar
whereby a drop of the sugar is placed in cold water
and separates into hard, but still pliable threads, the
temperature for this is between 270-290 degrees F.
Soup – Any combination of meats, fish, and/or
vegetables cooked in a liquid that produces a thick,
smooth, or chunky consistency.
Spare Rib – The lower portion of the rib cage and
breast plate of a pig or hog.
Spices – Any of a large variety of piquant or aromatic
seasonings obtained from the seeds, stem, root, bark,
buds, or fruit of plants and trees. Herbs refer more to
the leaves of said plants.
Spit – A pointed rod on which a portion of meat or a
whole animal is speared for roasting over or in an
open flame.
Springform Pan – A pan that has sides that can be
removed and the bottom comes out. Used mostly in
baking, the pan has a fastener on the side that can be
opened to remove the rim after the cake is cool. They
are available in a number of sizes, 9- and 10-inch
being the most common. Cheesecakes and tortes are
usually baked in this type of pan.
Stabilizing Agent – A food additive used to ensure
prolonged consistency and texture.
Stale – A term describing foods that are no longer
fresh due to over exposure to the elements.
Starch – A type of carbohydrate stored in the
components of various plants.
Steam – To cook foods in a steamer or on a rack over
boiling water. Steaming retains flavor, shape, texture,
and nutrients better than boiling or poaching.
Steep – To soak a dry ingredient in a hot liquid until
the flavor is incorporated into the liquid.
Stew – A method of cooking by which meat and/or
vegetables are barely covered by a liquid and allowed
to cook for a substantial period of time.
Stir – To gently agitate ingredients with a utensil to
ensure the mixture is smooth and does not stick to the
bottom of the pan.
Stock – The strained liquid resulting from cooked
vegetables, meat, and/or fish in a significant amount
of water with aromatics added.
Stoneware – Pottery (usually glazed) that is fired at
very high temperatures that is also nonporous and
resistant to chipping. It is best utilized in baking and
slow cooking.
Strain – To separate liquids or dry ingredients from
undesired particles by passing through fine mesh (i.e.
a sieve, chinois, etc.)
Stud – A culinary term used to indicate the insertion
of flavor or appearance enhancing ingredients such
as, cloves, garlic, etc. into the surface of a food.
Stuff – To fill the interior of foods with another
preparation before or after cooking.
Suet - White fatty casing that surrounds the kidneys
and the loins in beef, sheep, and other animals. Suet
has a higher melting point than butter and when it
does melt it leaves small holes in the dough, giving it
a loose soft texture. Many British recipes call for it to
lend richness to pastries, puddings, stuffings, etc.
Supper – A light meal served in the evening, often
after a night out.
Sweat – A cooking technique whereby ingredients are
cooked in a small amount of fat over low heat and
then covered. This method allows the food to soften
without browning and retain the natural juices.
Sweetbreads – The two thymus glands of veal, lamb,
and pork, located in the throat and near the heart.
Sweeten – To reduce the sharpness, bitterness, or
acidity of a dish by adding water, cream, sugar, etc. or
by extending the cooking time.
T
  egg yolk, blood, cream, or liver.
 a roux.
Tamponner – A French culinary term referring to the
 a mixture of egg and flour.
technique of placing flecks or small cubes of butter to
 whipped cream or butter just before service.
on the surface of a sauce or other hot preparation.
This technique is used to prevent a skin from forming
Thin – To add a liquid to a preparation in order to
on the top of the sauce while it is kept hot.
make it less thick.
Tandoor Oven – A round top oven made of bricks
Thread stage – The stage in cooked sugar when a
and clay used to cook foods with direct heat produced
soft thread is produced when immersed in water. This
from a fire made in the back of the oven.
occurs between 230 – 234 degrees F.
Tapas – A Spanish custom of serving small portions
Tongs – A kitchen or serving utensil having two arms
of food or hors d’oeuvres while drinking local wines or
with opposing "spoons" at the ends, either pivoted or
aperitifs, particularly in the evening. The term itself
connected by a spring.
comes from the Spanish word for "lid", in reference to
the age old practice of placing a slice of bread over a Tonnato – An Italian word referring to dishes
glass of wine to keep insects away. comprised or accompanied by tuna.
Taste – One of the basic senses by which the flavors Toss – To turn the ingredients of a salad ensuring
of food are perceived, from a gastronomic point of they are evenly coated with seasonings or dressing.
view, the sense of taste is closely associated with the
Tourage – The French term for a technique of making
sense of smell.
puff pastry dough by continually folding and rolling out
Tempering – A cooking technique whereby chocolate the dough to make hundreds of dough layers that rise
is made malleable and glossy through a process of when baked.
heating and cooling.
Tournedo – A cut of beef taken from the tenderloin
Tempura – A Japanese technique of batter dipping that is no more or less than 1 inch thick and 2-21/2
and deep frying foods, particularily fish and inches in diameter.
vegetables.
Trattoria – An Italian term describing an informal
Thickening – The culinary process used to give body restaurant where simple, but satisfying meals are
to a liquid. The French word for thickening is "liason". served. An informal atmosphere.
There are several methods depending on the
Trim – To remove the parts of a food that are not
ingredients used.
needed for preparation.
 starch (cornstarch, arrowroot, or ground rice)
Trinity – A Louisiana Cajun/Creole vegetable mixture
consisting of an equal combination of onion, green
pepper, and celery used extensively in these types of
cooking.
Tripe – The stomach of an animal used in cooking.
Trivet – A stand used to support hot foods thereby
protecting the table it sits upon.
Trotter – The hoof or foot of an animal that is used in
cooking.
Truss – To thread twine through the body of poultry
for the purpose of holding the legs and sometimes the
wings in place during cooking.
Turbiner – A French culinary term meaning to freeze
ice creams and sorbets until solid.
Tureen – Any variety of deep, lidded dishes used in
the service of hot liquids (soups, stews, etc.)
Turn – To shape vegetables into a specific shape with
a knife.
U Vinaigrette – A basic preparation of oil and vinegar,
Udder – The mammary gland of a an animal.
Unleavened - Describing any baked good that has no
leavener, such as yeast, baking powder, or baking
soda (flat breads).
Unmould – The careful removal of a food shaped in a
mould such as cakes and terrines.
V
Vandyke – To decoratively cut fruits or vegetables in
a zig zag pattern around the circumference.
Vanner – A French term meaning to stir or whisk a
mixture until it has cooled.
Variety Meats – Also called Offal, these are the
innards and extremities of slaughtered animals used
in cooking. (see Offal)
Veal – The flesh of calves between 1-3 months old,
the pale flesh is a result of not feeding them grains or
grasses which darken the flesh.
Vegan – Referring to dishes prepared absolutely
vegetarian, without the use or contact of any animal
product whatsoever.
Venison – A term describing the flesh of deer.
Venue – A French term for the assembly and
preparation of confections or pastries..
Vin – French for "wine".
combined and seasoned.
Vitamin – A water or fat soluble, organic substance
contained in foods and vital for proper growth and
development.
Vitello – The Italian word for "veal".
Viticulture – The science or study of wine grapes.
W
Water Bath – An amount of water used to submerse Zuppa – The Italian word for "soup".
prepared foods in to either heat or cool them.
Well – The hole made in the middle of a heap of flour
to which the liquids or semi solid ingredients of dough
are added.
Whetstone – A stone slab used to sharpen knives.
Whip – To beat ingredients vigorously to incorporate
air increasing the volume of the preparation.
Whisk – A kitchen utensil consisting of a series of
wires around a handle used to whip or mix
ingredients.
Wok – A round bottomed cooking vessel used for stir
frying, steaming, or poaching.
X

XXX, XXXX, 10X - An indicator of confectioners' sugar

relating to the number of times it has been ground.
The higher the number of X's the finer the grind.
Y

Yoke - A substance that binds or holds ingredients

together.
Yolk - The yellow colored center of an egg.
Z

Zest – The outermost covering of citrus fruits

containing aromatic oils.
Culinary Terms
Here you will find an in-depth description of popular culinary terms. Refer to
this page if you are unsure of what a certain term means.
A La Carte: Menu in which items and beverages are priced individually
culinary-terms-A la grecque
Culinary Terms: A la grecque bruchetta
A la grecque: A preparation style where vegetables are marinated in olive
oil, lemon juice and herbs and served cold.
A Point: French term for cooking until the ideal degree of doneness. When
referred to meat, it means medium rare.
Acid: A substance that neutralizes a base (alkaline) in a liquid solution.
Foods like citrus juice, vinegar and wine that have a sour or sharp flavor.
Acids have a PH of less than 7.
Acidulation: The process of adding citric or acetic acid to water, used to
preserve color, to clean aluminum or to soak kidneys and game.
Additives: Substances added to many foods to prevent spoilage or to
improve appearance, texture, flavor or nutrition. They might be synthetic
materials copied from nature or naturally occurring substances.
Aerate: To incorporate air into a mixture by sifting or mixing.
Aerobic Bacteria: Those that thrive on oxygen.
Aging: The period where freshly killed meat is allowed to rest so that the
effects of rigor mortis dissipate, or the period during with freshly milled
flour is allowed to rest so it whitens and produces less sticky dough.
culinary-terms
Culinary Terms: Airline Breast (Or frenched breast)
Airline Breast: Boneless chicken breast with the first wing bone still
attached.
Al Dente: Italian term meaning “to the tooth”. Used to describe mainly
pasta that is cooked until a slight resistance when bitten into.
Albumen: Primary protein found in egg whites.
Alkali: Also known as a base, any substance with a pH higher than a 7.
Alkaloid: A number of bitter organic substances with alkaline properties
found often in plants and sometimes in drugs.
Allemande: Sauce made by adding lemon juice and liason to veloute made
from veal stock.
Allumette: A matchstick cut 3 mm x 3mm x 5 to 6 cm (1/8 in x 1/8 in x 2 to
2-1/2 in) long and usually for potatoes.
American Service: Restaurant service in which the waiter takes the orders
and brings the food to the table.
Amino Acid: The base molecular component of proteins.
Anaerobic Bacteria: Those that are able to live and grow without the
presence of oxygen.
Angus Beef. Certified: A brand created in 1978 to distinguish the highest-
quality beef produced from descendants of the black hornless Angus cattle
of Scotland
Anterior: At or toward the front of an object.
Appetizers: Also known as first courses, small portioned hot or cold foods.
Aroma: The sensations as interpreted by the brain.
Aspic; aspic jelly: A clear jelly usually made from a clarified butter stock
thickened with gelatine, used to coat foods with a strong reflective glaze.
culinary-terms
Culinary Terms: Au Gratin potatoes
Au gratin: Food cooked with a browned or crusted top, often made with
bread crumbs, cheese and/or sauce topping and cooked under a
salamander/broiler.
Au Jus: Roasted meat, poultry or game served with their natural
unthickened juices.
Au Sec: Cooked until nearly dry
Bain Marie: Hot water bath used to gently cook food or keep food hot.
Container for holding food in a hot water bath.
Baked Alaska: Ice cream set on a layer of spongecake and encased in
meringue then baked until the meringue is warm and golden.
Baking Powder: A mixture of sodium bicaronate and one or more acids,
generally cream of tartar or sodium aluminum sulphate, used to leaven
baked goods. It releases carbon dioxide gases if moisture is present. Single-
acting baking powder released CO2 in the presence of moisture only.
Double-acting baking powder releases CO2 upon contact with moisture and
more gas is released when heat is applied.
Baking: Dry-heat cooking method in which foods are surrounded by hot, dry
air in a closed environment similar to roasting.
Ballontine: Boneless poultry leg stuffed with forcemeat and gently
roasted/braised, traditionally shaped into a ball.
Barding: Tying thin slices of fat such as pork or bacon, over meats or poultry
that have little fat to help keep moist.
Base: A subsrance the neutralizes an acid in a liquid solution.
Basic Sauces: Also known as leading or mother sauces, the foundation for
the entire classic repertoire of hot sauces. The five leading sauces
(Bechamel, veloute, espagnole, tomato and hollandaise)
Baste: To moisten foods using their natural juices periodically during
cooking.
Bechamel: A basic sauce made by thickening milk with white roux and
adding seasonings.
Beer: An alcoholic beverage made fromw ater, hops and malted barley.
Beurre blanc: French for white butter, an emulsified butter sauce made
from shallots white wine and butter.
Beurre manie: A combination of equal amounts by weight of flour and soft
whole butter. Whisked into a simmering sauce at the end of the cooking
process for quick thickening and added sheen and flavor
Beurre noir: French for black butter, whole butter cooked until dark brown
(Not black) sometimes flavored with vinegar or lemon juice.
Beurre rouge: French for red butter, an emulsified butter sauce made from
shallots, red wine and butter
Bisque: A puree soup made from crustacean shells, classic versions are
thickened with rice.
Bloom: A white powdery layer that sometimes appears on chocolate if the
cocoa butter separates.
Bombe: Two or more flavors of ice cream or ice cream and sherbet, shaped
in a spherical mould, each flavor a separate layer that forms the shell for the
next flavor.
Bordelaise: A brown sauce flavored with a reduction of red wine, shallots,
pepper and herbs garnihsed with bone marrow.
Bound Salad: A salad comprising of cooked meats, poultry, fish, shellfish,
pasta or potatoes combined with a dressing.
Blanching: To briefly submerge in simmering water, boiling water, or fat to
assist in preparation of foods. Example: Tomato concassee.
Bouquet Garni: Fresh herbs and vegetables tied into a cheesecloth bundle
and used to flavor sauces, soups, stocks, stews.
Brine: A mixture of salt, water and seasoning used to preserve foods.
Brochette: Skewered hors d’oeuvres using meats, fish, shellfish, vegetables
and grilled or broiled.
Canape: A tiny open-faced sandwich served as an hors d’ouevre.
Capon: Class of surgically castrated male chickens.
Capsaicin: Alkaloid found in chile pepper’s placental ribs that provides the
pepper’s heat.
Carotenoid: A naturally occurring pigment that predominates in red and
yellow vegetables such as carrots and red peppers.
Cellulose: A complex carbohydrate found in the cell wall of plants. It is
edible but indigestible by humans.
Chiffonade: A preparation of finely sliced or shredded leafy vegetables or
herbs.
Coagulation: The irreversible transformation of proteins from a liquid or
semi liquid state to a drier, solid state.
Coenzyme: Any of the various small substances of which contain a B vitamin
that promote or assist an enzyme’s activities.
China cap/Chinois: A conical shaped strainer.
Concasse: Peeled, seeded and diced tomato
Confit: Lightly cured meat, usually duck or goose, stewed in its own fat.
Pieces are packed in the fat and chilled for later use.
Coring: The process of removing the seeds or pit from a fruit or fruit
vegetable.
Coulis: A sauce made from a puree of vegetables and/or fruit.
Court bouillon: Water simmered with vegetables, seasonings and an acidic
product such as vinegar or wine. Used for simmering or poaching fish,
shellfish or vegetables.
Couverture: A high-quality chocolate containing at least 32% cocoa butter.
Croquette: A food that has been pureed or bound with a thick sauce.
Deglaze: To swirl or stir in a liquid into a hot pan to lift away caramelized
food particles.
Degrease: To remove fat from the surface of a liquid such as a stock or
sauce by skimming the surface.
Dredging: To coat a food item in flour or ground crumbs prior to frying or
sauteing.
Dress: To trim or clean an animal for cooking
Duxelles: Coarse paste made from finely chopped mushrooms sauteed with
shallots in butter
Egg Wash: A mixture of beaten eggs (whole eggs, yolks or whites) and a
liquid, usually water or milk, used to coat dough before baking.
Emince: A small thing boneless piece of meat.
Emlusion: A uniform mixture of two unmixable liquids, such as oil and
water, are forced into a uniform distributions.
Espagnole: Also known as brown sauce, a basic sauce made of brown stock,
mirepoix and tomatoes thickened with brown roux.
Essence: A sauce made from a concentrated vegetable juice.
Evaporation: Heated water that is turned into a gas a vaporizes.
Fabricated Cuts: Individual portions of meat cut from a subprimal.
FIFO: First In First Out. Inventory management system
Fillet: Removing the side of fish intact while removing all bones.
Flambe: Food flamed by use of alcohol for flavor.
Flash Frozen: Food that has been frozen very rapidly using metal plates,
extremely low temperatures or chemical solutions.
Flavonoids: Plant pigments that dissolve readily in water, found in red,
purple and white vegetables such as blueberries, red cabbage and beats.
Foie Gras: Liver os specially fattened geese or ducks.
Fond: French for stock or base. Drippings and bits of food left in a pan after
foods are roasted.
Fondant: Sweet, thick opaque sugar paste used for glazing pastries such as
napoleons or making candies.
Frenching: Trimming racks of rib or poultry so the bone is cleaned and
prominent.
Glace de viande: Dark, syrupy meat glaze made by reducing beef stock.
Jacquarding: The process of poking holes into the muscle of meat in order to
tenderize.
Jus lie: Can be called fond lie, sauce made by thickening brown stock using
corn starch or similar starch.
Larding: Inserting thin slices of fat directly into meat product to infuse
moisture.
Mince: To cut into very small pieces where uniformity or shape is not
important.
Mise en Place: Meaning “Everything in place”, refers to the preparation and
organization of ingredients and equipment.

Nappe: A certain consistency in liquid that coats the back of a spoon.
Needling: Injecting fat or flavors into an ingredient to enhance moisture or
flavor.
Oignon Brule: French for burnt onion, made by charring onion halves. Used
to flavor and color stocks & sauces.
Oignon Pique: Studding an onion with a bay leaf and cloves. Used in
bechamel sauce.
Parboiling: To partial cook a food in simmering/boiling water. Similar to
blanching, but cooked for longer.
Parcooking: Partially cooking food by any cooking method.
Paupiette: Thin slice of meat, poultry or fish spread with savory stuffing and
rolled and braised or poached.
Professional Cooking: System of cooking that appreciates the proper
techniques of ingredients and knowledge.
Raft: Crust formed during production of consomme.
Remouillage: The process of reusing bones for a second stock. French
meaning “rewetting”.
Render: To transform solid fat into liquid form by use of heat.
Refreshing: Submerging a hot food item in cold water to quickly stop the
cooking process. Also known as an icebath.
Ricer: Sievelike tool used to force soft foods through to evenly breakup the
product, such as potatoes.
Rondeau: Shallow, wide, straight-sided pot with loop handles.
Roulade: Slic eof meat, poultry or fish rolled around a stuffing.
Sachet: Containing herbs and spices used to flavor stocks, soups and sauces.
Easily removable.
Sauteuse: Basic sauteing pan with sloped sides and single long handle.
Sautoir: A variation of a saute pan with straight sides and long handle.
Savoury: Spied or seasoned foods, opposed to sweet.
Scald: To heat a liquid, usually milk to just below boiling.
Sear: Brown food quickly over high heat, done as a preparatory step for
further methods such as braising or roasting.
Silverskin: Tough connective tissue that surrounds certain muscles.
Staling: Known as starch retrogradation, change in moisture within starch
that causes products to turn firm, drier and more crumbly.
Steep: Soaking food in a hot liquid in order to extract flavor or remove
impurities.
Sweat: To cook food in a pan, usually covered, without browning over low
heat to encourage flavors to be extracted from vegetables and spices.
Sweetbreads: Thymus gland of calf or lamb.

Tempering: To slowly add hot liquid to eggs while stirring vigorously to

slowly bring mixture up to temperature without curdling the eggs.

Tourner: To shape vegetables while peeling. Procedure is to peel, then

shape.

Truss: Tying whole poultry or meat to encourage even cooking.

Water Bath: See Bain Marie

Whetstone: A special dense, grained stone used to sharpen or hone knives.

Zushi: The seasoned rice used in preparing sushi.