Lesson 8

Lesson 8

Lesson 8: The Sound System of English

In Lesson 8, we will provide an introduction to the segmental sounds, i.e., consonants and vowels. You
will examine the consonant sounds in detail, and practice recognizing them in words. Next, we continue
our work with segmental sounds to focus on the vowel sounds. We will also examine the
suprasegmental elements of pronunciation, including stress, intonation, and linking, in addition to
sounds associated with the plural 's' form and the regular past tense.

What will we learn in this lesson?

At the end of this lesson you will be able to:

identify how segmental sounds (consonants and vowels) are described and categorized in the English
language

explain the features that differentiate segmental sounds in English including voiced and voiceless
consonants.

develop a basic awareness of the relationship between sounds and spelling

identify vowel sounds and articulators

recognize some common word stress patterns in English

explain how and why the final ed sounds and final plural s are often problematic for ELL's

explain the common stress patterns at the sentence or discourse level in English

Questions?

If you have questions about the course or content, please post them in the General Questions Discussion
Forum, located under the Communicate or Lessons tab in ANGEL. Your instructor will check that
discussion forum and respond. While you are there, feel free to reply to the questions of classmates if
you know the answers.

Note: Please do NOT email general questions to the instructor. Email should be reserved for personal
matters (e.g. grades, illness, family emergency, etc.).

Lesson 8
Overview

The focus of this unit is to equip you with background on the English sound system in order to address
the pronunciation needs of your students. The goal of teaching pronunciation is not to make your
learners sounds like native speakers of English. This goal is not realistic, nor necessary. A more
reasonable objective is to support learners in attaining control of the English sound system so that their
pronunciation will not detract from the ability to communicate. (Celce-Murcia, Brinton, Goodwin, 1996).

First you have an introduction to the segmental sounds, i.e., consonants and vowels. You will examine
the consonant sounds in detail, and practice recognizing them in words. The lesson will conclude with an
activity in which you are asked to construct a glossary of key terms in addition to providing examples of
the target sounds. Then we continue to work with segmental sounds, with a focus on the vowel sounds.
We will also examine speech sounds in plural and past tense and then introduce you to suprasegmental
features, including stress, intonation, and linking sounds. In this lesson, we can only offer a brief survey.
You should realize that we have left out important information related to word stress, sentence rhythm,
intonation and orthography (spelling). Please refer to the Supplemental Resources offered on Course
Reserve for more in-depth discussion of these topics.

Celce-Murcia et al, (1996) claim that pronunciation instruction is moving away from a narrow focus on
getting the sounds right in individual words in controlled practice to a more balanced approach that
recognizes how suprasegmental features (such as intonation and stress patterns) play a fundamental
role in oral communication. They offer a quote from McNerney & Mendelsohn to express this position:

….a short term pronunciation course should focus first and foremost on suprasegmentals as they have
the greatest impact on the comprehensibility of the learner’s English. We have found that giving priority
to the suprasegmental aspects of English not only improves learners’ comprehensibility but is also less
frustrating for students because greater change can be effected in a short time. (1992, p.186)

Lesson 8

Segmental Sounds

First, let’s examine the individual sounds of the English language, separating them into the categories of:
consonants and vowels. The individual sounds of a language, typically composed of consonants and
vowels, are referred to collectively as the segmental sounds. Before we actually learn about speech
sounds, we should familiarize ourselves with the various places within the mouth and throat that are
responsible for the production of the sounds of language. The parts of the mouth that produce speech
sounds are referred to as the articulators.

articulation

Diagram of speech articulators

Source

Consonants involve the narrowing of the mouth and the moving of various articulators, which cause
varying degrees of obstruction of the airstream.
Vowels involve little or no narrowing of the mouth and/or articulators and there is typically a free
passage of air through the mouth.

We begin our study of the speech sounds of English with the category of consonants. There is a lot of
information connected to the English consonant sounds. For example, knowing whether or not the
vocal chords vibrate, or which parts of the mouth are responsible for producing such sounds. You don’t
need to memorize all of the information here, but it’s important to understand the mechanics of speech
sounds in order to be able to produce them and to help your students produce them as well.

Lesson 8

Consonants

There are three factors that affect how American English consonants are produced. These are:

1) VOICED or VOICELESS

The distinction is based on whether the vocal chords vibrate when the sound is produced (voiced), or
whether they remain still and do not vibrate (voiceless). (See item K. in Figure 1. for the location of the
vocal chords within the trachea).

Examples of voiced and voiceless consonants include:

voiced: b, d, z, g voiceless: p, t, s, k

You can “test” the voicing quality by saying these sounds and placing your fingers over your throat to
“feel” the vibration of the vocal chords. For example, in the case of “b” you should feel vibration,
whereas in the case of “p,” there should be no vibration.

Try to do the same thing with “d” versus “t”

And again, with “s” versus “z”

And, “g” versus “k”

2) PLACE OF ARTICULATION

This refers to the specific places within the mouth where the consonant sounds are produced, e.g., the
lips (item E), the teeth (item E), the alveolar ridge (item B), the hard palate (item C), and the soft palate
or velum (item D). There are four parts of the tongue that are used to produce various English speech
sounds: the tip, the blade, the body, and the root (item F. 1-4).

Bilabial sounds: produced by putting two lips together (b, p, m).

Labio-dental sounds: produced with the bottom lip and upper teeth (f, v).
 Dental sounds: produced by the tongue between the upper and lower teeth (as in “Thursday”
[voiceless] or “the” [voiced]).

Alveolar sounds: produced by the tip of the tongue touching the alveolar ridge—the flat part of the
palate, just behind the teeth (t, d, l, s, z).

Palatal sounds: produced by the blade of the tongue touching the hard palate (as in “ship,” “judge,”
and “chew”).

Velar sounds: produced by the body of the tongue touching the velum or soft palate (k, g).

Glottal sounds: produced with some construction of the glottis (as in “how” and “who”).

3) MANNER OF ARTICULATION

This refers to basic distinctions between the concepts of Stops, Fricatives, Affricatives, Nasals, Liquids,
Glides and Flap. Please note that the way sounds are categorized according to manner of articulation
varies slightly, depending on which book you consult. We will use the 7 categories as described below.

Stops are those consonants in which there is a complete obstruction of the airstream.

Examples: t, d, k, g, p, b

When you pronounce these sounds, you can’t continue them. You can only make the one sound, but
cannot prolong it.

Fricatives are those consonants in which there is a narrowing of the airstream, but not a complete
obstruction (otherwise, it would be a stop). Fricatives are also sometimes referred to as continuants,
because the sounds can continue or be prolonged over time.

Examples: s, z, f, v

Affricatives are compound sounds composed of a stop + fricative

Examples of these sounds are heard in the English words “judge” (the first and last consonant sounds),
“scratch” (the last consonant sound).

Nasals are the sounds produced when air passes through the nasal cavity. Examples: m, n, and the last
consonant sound in the word “sing.”

Liquids refer to the “l” and “r” sounds in English words like: “robot” and “lively.”

Glides refer to the sounds like the “w” sound in “water,” or the “y” sound in “year.”

Flap refers to the medial consonant sound in English words like “better,” “writer,” “rider,” “water,” etc.
The medial consonant sound is similar to the alveolar d or t, but is produced with a quick flap of the
tongue tip on the alveolar ridge.

The chart below summarizes the Place and Manner of Articulation of the consonant sounds for
American English.

Figure 2: Place of Articulation

Manner of

Articulation Bilabial Labiodental Dental Alveolar Palatal Velar

Glottal

Stop

voiceless

voiced /p/

/b/ /t/
/d/ /k/

/g/

Fricative

voiceless

voiced /f/

/v/ /θ/

/δ/ /s/

/z/ /∫/

/ʒ/ /h/

Affricate

voiceless

voiced /t∫/

/dʒ/

Nasal

voiced /m/ /n/ /ŋ/

Liquid

voiced /l/ /r/

Glide

voiced i/w/ /y/

Flap

voiced /ɾ/

Adapted from Celce-Murcia, Brinton, and Goodwin (1996, p. 47)

Printable version of table.

In Figure 2, you’ll note that sounds are typically represented between two slashes. For example, /f/
and /v/ represent the first and last consonant sounds, respectively, in the word “five.”

REMEMBER, WHEN WE REPRESENT SPEECH SOUNDS OF ENGLISH, WE ARE CONCERNED WITH THE
SOUNDS and NOT THE SPELLING.

thinking.jpgSTOP & THINK

Examples: Pronounce the word and then indicate the first consonant sound in these words:

phone ______

camera ______
ceiling ______

psychology ______

gnome ______

phone /f/

camera /k/

ceiling /s/

psychology /s/

gnome /n/

Most of the letters in the English alphabet can be represented in this way.

There are 8 sounds, however, that we need to represent differently from a recognizable letter.

These 8 sounds are summarized below:

θ = the consonant sound in the word “thigh” [voiceless dental fricative]

ð = the consonant sound in the word “though” [voiced dental fricative]

ʃ = the consonant sound in the word “shoe” [voiceless palatal fricative]

ʒ = the last consonant sound in the word “beige” [voiced palatal

fricative]

tʃ = both consonant sounds in the word “church” [voiceless palatal

affricate]

dʒ = both consonant sounds in the word “judge” [voiced palatal

affricate]

Note: The six sounds also represent voiceless and voiced counterparts.

For the voiced consonant sounds, you can try the same “test” to feel your

vocal chords vibrate when you pronounce them. For the voiceless sounds,

you should feel no vibration.

ŋ = the last consonant sound in the word “bring” [velar nasal]

ɾ = the medial consonant sound in the word “leader” [flap]

Lesson 8

Practice With Consonants

Let’s put all of this together. First, we'll identify the initial consonant in the following words together:

Word Initial Consonant Sound

violin /v/

borrow /b/

sorry /s/

thirsty /θ/
may /m/

sugar /ʃ/

chocolate /tʃ/

popcorn /p/

corn /k/ <-be careful here. Even though the spelling begins with the letter
“c,” the sound that it makes is /k/

zebra /z/

thinking.jpgSTOP & THINK

Now, identify the initial consonants in the following words:

Word Initial Consonant Sound

before ________

feet ________

shadow ________

cupcake ________

chicken ________

thought ________

there ________

good ________

light ________

zero ________

Word Initial Consonant Sound

before /b/

feet /f/

shadow /ʃ/

cupcake /k/

chicken /tʃ/

thought /θ/

there /ð/

good /g/

light /l/

zero /z/

You can get much more practice recognizing the various consonant sounds and producing them using
the following website. This site (Phonetics: The Sounds of American English) will provide you with a
summary of each consonant sound in terms of place and manner of articulation and voicing. It provides
many sample words as well as actual sound samples—both isolated and within the sample words.

Now that you have some background information about the consonant sounds of English, you can test
yourself with the trickier sounds that may be more difficult to distinguish. The online quizzes below can
give you more practice with identifying the segmental sounds in English. They are organized according
to what we call “minimal pairs.” This means that each word is different from the other in terms of one
and only one sound (not letter—remember that spelling is not relevant here; only how the words
sounds). So, “ferry” and “very” are minimal pairs, because they are different only in terms of the initial
consonant sound.

thinking.jpgSTOP & THINK

In what way is /f/ distinctive from /v/?

voicing (/f/ is voiceless and /v/ is voiced).

Now try these online quizzes:

Sounds contrasted: /f/ and /v/ as in Ferry and Very

Sounds contrasted: /ð/ and /z/ as in THese and Zs

Sounds contrasted: /θ/ and /s/ as in THick and Sick

Sounds contrasted: /s/ and /ʃ/, as in Sees and SHe's

English Language: Voiced and Unvoiced Consonant Sounds will give you more practice in listening to,
identifying, and producing voiced and voiceless consonants.

thinking.jpgSTOP & THINK

Answer the following.

Which of following words normally end with voiceless (-V) sounds and which end with voiced (+V)
sounds? (Indicate with the symbol –V or +V.)

bang ______

crash ______

smack ______

splat ______

thud ______

wham ______

Pronounce the initial sounds of the following words and identify the place of articulation of each one
(e.g., bilabial, alveolar, etc.).

belly ______

calf ______

chin ______

foot ______

hand ______

knee ______

mouth ______

thigh ______

toe ______

Identify the manner of articulation of the initial sounds in the following words (stop, fricative, etc.).
cherry ______

crazy ______

dizzy ______

funny ______

happy ______

jolly ______

loony ______

merry ______

bang voiced

crash voiceless

smack voiceless

splat voiceless

thud voiced

wham voiced

belly bilabial

calf velar

chin palatal

foot labiodental

hand glottal

knee alveolar

mouth bilabial

thigh dental

toe alveolar

cherry affricative

crazy stop

dizzy stop

funny fricative

happy fricative

jolly affricative

loony liquid

merry nasal

Lesson 8

Vowels
As we noted previously, vowels involve little or no narrowing of the mouth and/or articulators and there
is typically a free passage of air through the mouth. Vowels are produced in the front, central, and back
parts of the mouth. Vowels can also be high, mid, and low.

Perhaps, in your early primary schooling you learned that there are 5 vowels (a,e,i,o,u.) But, when we
begin to investigate the vowel sounds in North American English, we find that there are many more
distinct sounds than those five. Following Strauss and Feiz (in preparation) we will use 14 vowel sounds
in our description of the American English sound system. We will present the first 13 vowels here. Then
separately, we will introduce the 14th vowel sound, the sound called, 'schwa.'

Vowel chart and cross-section of articulators showing where vowels are produced

/iy/ as in feet, meat, we, tea, glee

/I/ as in fit, pin, sip, pit, fin, fish

/ey/ as in pain, wake, sail, mane, weigh

/є/ as in pen, went, smell, bet, less

/æ/ as in pan, mat, rack, tap, last

/Λ/ as in luck, but, tub, mud, numb

/uw/ as in tool, coop, blue, stew, woo

/υ/ as in took, could, bush, put, good

/ow/ as in coat, blow, toast, pope, roam

/oy/ as in toy, boy, ploy, boil, coin

/a/ as in father, pot, cause, top, tar

/ay/ as in time, life, bite, light, while

/aw/ as in wow, plow, brow, cow, plough

vowel chart placement

Vowel chart relation to the inside of

the mouth.

front

(unrounded) central

(unrounded) back

(rounded)

high tense iy (beat) uw (boot)

lax i (bit) υ (book)

mid tense ey (bait) ə (machine) oy (boy)

ow (boat)

lax є (bet) ʌ (but) ay (time)

aw (wow)
low æ (bat) a (pot)

Adapted from Avery and Ehrlich (1992, p. 33).

Vowel Charts - Printable PDF

thinking.jpgSTOP & THINK

Provide the appropriate symbol for the vowel sounds in the following words.

treat _______

wit _______

sleep _______

slip _______

pool _______

two _______

play _______

eight _______

nine _______

time _______

ten _______

dot _______

boat _______

took _______

bike _______

toy _______

plan _______

good _______

luck _______

now _______

put _______

pout _______

pet _______

pit _______

treat /iy/

wit /I/

sleep /iy/

slip /I/
pool /uw/

two /uw/

play /ey/

eight /ey/

nine /ay/

time /ay/

ten /ɛ/

dot /a/

boat /ow/

took /ʊ/

bike /ay/

toy /oy/

plan /æ/

good /ʊ/

luck /ʌ/

now /aw/

put /ʊ/

pout /aw/

pet /ɛ/

pit /I/

Lesson 8

Schwa

So far, we have been working with one-syllable words: boat, pit, pout, live, cut, buy, etc. In some
monosyllabic words and in words containing more than one syllable, we come across the 14th vowel
sound, the schwa.

/ə/ is the symbol for schwa

The schwa is found in some frequently occurring monosyllabic words like, the, on, a. These words have
two variations of pronunciation depending on whether they are spoken alone (and then have a stressed
vowel) or in a context of natural speech (when the vowel is unstressed or schwa.) Also, the schwa is
used in words with more than one syllable, in which there are at least one stressed syllable and one
unstressed syllable. The schwa is the sound that occurs in the unstressed syllables. Let’s look at the
following examples: secret, water, and statement.

SÉCRET WÁTER STÁTEMENT

[iy] [ə] [a] [ə] [ey] [ə]

In each case, the stressed syllable is noted with an accent mark over the letter. Note that the stressed
syllable contains one of the 13 vowel sounds that we listed earlier, while the unstressed syllable
contains the schwa /ə/.

thinking.jpgSTOP & THINK

Determine how many syllables are in the following two words:

Vowel: _____ syllables

Consonant: ______ syllables

Next, try to identify the vowel sounds in the following each word:

1. vowel: ______ _______

2. consonant: _______ _______ _______

vowel: /aw/ /ə/

consonant: /a/ /ə/ /ə/

How many syllables in the word 'vowel'? What is the stress pattern?

VÓWEL: one stressed and one unstressed syllable

[aw] [ə] <- the unstressed syllable

How many syllables in the word 'consonant'? What is the stress pattern?

CÓNSONANT: one stressed and two unstressed syllables

[a] [ə] [ə] <- the two unstressed syllables

thinking.jpgSTOP & THINK

Now, practice what you’ve learned with the following words, indicating the number of syllables, marking
the stressed sound and writing the phonetic symbols below the line:

Word # of syllables mark stressed and unstressed vowels

pallet

pÁllet

/æ/ /ə/

letter
children

computer

steeple

machinery

Word # of syllables mark stressed and unstressed vowels

pallet

pÁllet

/æ/ /ə/

letter

lÉtter

/ɛ/ /ə/

children

chÍldren

/ɪ/ /ə/

computer

compÚter

/ʌ/ /uw/ /ə/

steeple

stÉEple

/iy/ /ə/

machinery

4
machÍnery

/ʌ/ /iy/ /ə/ /iy/

Lesson 8

Voicing & word stress

Here are two reasons why the concept of voicing and the concept of syllable stress are important to the
study of the sound system of English:

When past tense –ed is added to verbs, the past tense sound is realized sometimes as a /d/ sound,
sometimes as a /t/ sound, and sometimes as an /əd/ sound.

When plural –s is added to nouns, the plural sound is realized sometimes as an /s/ sound, sometimes as
a /z/ sound, and sometimes as an /əz/ sound.

Let’s begin with the past tense marking on verbs:

Verbs: Past tense /d/ or /t/ sound

Word Past Tense Last Sound

walk walked /t/

pull pulled /d/

bug bugged /d/

ditch ditched /t/

paint painted /əd/

wade waded /əd/

thinking.jpgSTOP & THINK

Do a few by yourself, for practice. What is the last sound?

Word Past Tense is: Last Sound is:

bulge bulged

pine pined

guess guessed

buzz buzzed

wait waited

Word Past Tense is: Last Sound is:

bulge bulged /d/

pine pined /d/

guess guessed /t/

buzz buzzed /d/

wait waited /əd/

Why is this so?

First, think about the single characteristic that makes /d/ and /t/ different from each other. That is, they
are both produced at the same place of articulation (alveolar) and they both have the same manner of
articulation (stop). They differ only in terms of what?

Answer: ___________________________

[the answer is voicing: /t/ is voiceless, /d/ is voiced]

Now, think about the last sound in each bare verb: walk = /k/, pull = /l/, bug = /g/, ditch = /tʃ/, bulge =
/dʒ/, pine = /n/, guess = /s/, and buzz = /z/.

Are you seeing the pattern yet? Note that when the final consonant sound in a verb is voiced, then the –
ed past tense sound is /d/ [also voiced]. When the final consonant sound in a verb is voiceless, then the
–ed past tense sound is /t/ [also voiceless].

Finally, when the final consonant in a verb is a /t/ or /d/ sound, then the past tense sound becomes
/əd/:

Wait [t] + -ed WÁITED

[ey] [əd]

stressed unstressed

Plural -s

We’ll find the same pattern with plural –s.

Word Plural form Last sound

pen pens /z/

pet pets /s/

bed beds /z/

paste paste /s/

pie pies /z/

pot pots /s/

guess guesses /əz/

muse muses /əz/

The “rule” is the same: If the noun ends with a voiced consonant (or a vowel, which is always voiced in
English), the plural form –s is realized as a /z/ [voiced] sound. If the noun ends in a voiceless consonant,
the plural form –s is realized as an /s/ [voiceless] sound.

And when the final consonant in a noun is an /s/ or /z/ sound, then the plural sound becomes /əz/:

Guess [s] + -es GUÉSSES

[ɛ] [əz]

stressed unstressed

Please refer to Folse, Key 8 for more examples and descriptive information about pronunciation of final
-s and -ed.

The International Phonetic Alphabet (unofficially—though commonly—abbreviated IPA)[note 1] is

an alphabetic system of phonetic notation based primarily on the Latin alphabet. It was devised by
the International Phonetic Association as a standardized representation of the sounds of oral
language.[1] The IPA is used by lexicographers, foreign language students and
teachers,linguists, speech-language pathologists, singers, actors, constructed language creators,
and translators.[2][3]

The IPA is designed to represent only those qualities of speech that are part of oral
language: phones, phonemes, intonation, and the separation of words and syllables.[1] To represent
additional qualities of speech, such as tooth gnashing, lisping, and sounds made with a cleft palate,
an extended set of symbols called the Extensions to the International Phonetic Alphabet may be
used.[2]

IPA symbols are composed of one or more elements of two basic types, letters and diacritics. For
example, the sound of the English letter ⟨t⟩ may be transcribed in IPA with a single letter, [t], or with
a letter plus diacritics, [t̺ ʰ], depending on how precise one wishes to be.[note 2] Often, slashes are used
to signal broad or phonemic transcription; thus, /t/ is less specific than, and could refer to,
either [t̺ ʰ]or [t], depending on the context and language.

Occasionally letters or diacritics are added, removed, or modified by the International Phonetic
Association. As of the most recent change in 2005,[4] there are 107 letters, 52 diacritics, and
four prosodic marks in the IPA. These are shown in the current IPA chart, posted below in this article
and at the website of the IPA.[5]

Pronunciation Guide
This list contains the main sounds of standard British English (the one that’s
associated with southern England, also often called Received Pronunciation). The
International Phonetic Alphabet (IPA) symbols appear on my Web pages; the text
equivalents are for my weekly e-mail newsletters. See the bottom of the page for
some important notes.

Consonants
The following letters have their usual values in English:
 b, d, f, h, k, l, m, n, p, r, s, t, v, w, z.

IPA Text Examples IPA Text Examples

ɡ g get, go, guard tʃ tS chip, chin, nature
dʒ dZ judge, soldier X x Scots loch
ŋ N sing, ring, finger Θ T thin, thick, strength
ð D then, bathe, lather ʃ S she, sugar, machine
ʒ Z pleasure, vision J j yet, use, beauty

Short vowels
IPA Text Examples IPA Text Examples
æ a cat, bad, trap ɛ e bed, net, dress
ə @ about, comma ɪ I kit, bid, hymn
i i happy, glorious ɒ Q hot, odd, wash
ʌ V dug, run, strut ʊ U book, put, foot

Long vowels
IPA Text Examples IPA Text Examples
ɑː A: cart, arm, father iː i: meet, see, fleece
ɜː 3: her, nurse, learn uː u: boot, too, group
ɔː O: port, saw, thaw

Diphthongs/triphthongs
IPA Text Examples IPA Text Examples
aɪ aI bite, my, price aʊ aU brow, how, mouth
eɪ eI fate, day, break əʊ @U goat, show, no
ɪə I@ pier, near, weary ɔɪ OI boil, choice, boy
ʊə U@ tour, cure, jury eə e@ hair, dare, various
aʊə aU@ sour, cower, flour aɪə aI@ fire, buyer, liar

Other symbols
IPA Text Purpose
ˈ ’ Precedes the syllable which has the primary stress
ˌ , Precedes a syllable which has a secondary stress
() () Surround an optional sound
ʔ ? Glottal stop

Some French vowel sounds

IPA Text Examples IPA Text Examples
ø 2 jeu ɔ O bottes, bol
œ 9 oeuf, soeur Y y sucre, tu
ɑ̃ a~ banque, sans ɛ̃ e~ cinq, saint
ɔ̃ o~ bonbons, son Œ̃ 9~ un, lundi, brun
Dictionary of Cooking Terms
Many terms are used exclusively in cooking. You need to
know what they mean in order to understand even basic
recipes. Some of the most common are defined here.
Al dente: Pasta cooked until just firm. From the Italian "to the tooth."

Bake: To cook food in an oven, surrounded with dry heat; called roasting
when applied to meat or poultry.

Baking powder: A combination of baking soda, an acid such as cream of

tartar, and a starch or flour (moisture absorber). Most common type is
double-acting baking powder, which acts when mixed with liquid and again
when heated.

Baking soda: The main ingredient in baking powder, baking soda is also

used when there is acid (buttermilk or sour cream, for example) in a recipe.
Always mix with other dry ingredients before adding any liquid, since
leavening begins as soon as soda comes in contact with liquid.

Barbecue: To cook foods on a rack or a spit over coals.

Baste: To moisten food for added flavor and to prevent drying out while
cooking.

Batter: An uncooked pourable mixture usually made up of flour, a liquid,

and other ingredients.

Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or

mixer.

Blanch: To cook briefly in boiling water to seal in flavor and color; usually
used for vegetables or fruit, to prepare for freezing, and to ease skin
removal.

Blend: To thoroughly combine 2 or more ingredients, either by hand with a

whisk or spoon, or with a mixer.

Boil: To cook in bubbling water that has reached 212 degrees F.

Bone: To remove bones from poultry, meat, or fish.

Bouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay
leaves, that is added to flavor soups, stews, and sauces but removed
before serving.
Braise: To cook first by browning, then gently simmering in a small amount
of liquid over low heat in a covered pan until tender.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit under or over direct heat, usually in an

oven.

Brown: To cook over high heat, usually on top of the stove, to brown food.

Caramelize: To heat sugar until it liquefies and becomes a syrup ranging

in color from golden to dark brown.

Core: To remove the seeds or tough woody centers from fruits and
vegetables.

Cream: The butterfat portion of milk. Also, to beat ingredients, usually

sugar and a fat, until smooth and fluffy.

Cube: To cut food into small (about 1/2- inch) cubes.

Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives
used scissors-fashion or a pastry blender, until divided evenly into tiny
pieces. Usually refers to making pastry.

Deep-fry: To cook by completely immersing food in hot fat.

Deglaze: To loosen brown bits from a pan by adding a liquid, then heating
while stirring and scraping the pan.

Dice: To cut food into very small (1/8-to 1/4-inch) cubes.

Dollop: A spoonful of soft food such as whipped cream or mashed

potatoes.

Dot: To scatter butter in bits over food.

Dredge: To cover or coat uncooked food, usually with a flour, cornmeal

mixture or bread crumbs.

Dress: To coat foods such as salad with a sauce. Also, to clean fish,
poultry, or game for cooking.

Drippings: Juices and fats rendered by meat or poultry during cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid
back and forth over food in a fine stream.
Dust: To coat lightly with confectioners' sugar or cocoa (cakes and
pastries) or another powdery ingredient.

Fillet: A flat piece of boneless meat, poultry, or fish. Also, to cut the bones
from a piece of meat, poultry, or fish.

Fines herbes: A mixture of herbs traditionally parsley, chervil, chives, and

tarragon, used to flavor fish, chicken, and eggs.

Flambé: To drizzle liquor over a food while it is cooking, then when the
alcohol has warmed, ignite the food just before serving.

Flute: To make decorative grooves. Usually refers to pastry.

Fold: To combine light ingredients such as whipped cream or beaten egg

whites with a heavier mixture, using a gentle over-and-under motion,
usually with a rubber spatula.

Glaze: To coat foods with glossy mixtures such as jellies or sauces.

Grate: To rub foods against a serrated surface to produce shredded or fine

bits.

Grease: To rub the interior surface of a cooking dish or pan with

shortening, oil, or butter to prevent food from sticking to it.

Grill: To cook food on a rack under or over direct heat, as on a barbecue

or in a broiler.

Grind: To reduce food to tiny particles using a grinder or a food processor.

Julienne: To cut into long, thin strips, matchsticklike in shape.

Knead: To blend dough together with hands or in a mixer to form a pliable

mass.

Macerate: To soak in a flavored liquid; usually refers to fruit.

Marinate: To soak in a flavored liquid; usually refers to meat, poultry, or

fish.

Mince: To cut into tiny pieces, usually with a knife.

Parboil: To partially cook by boiling. Usually done to prepare food for final
cooking by another method.
Poach: To cook gently over very low heat in barely simmering liquid just to
cover.

Purée: To mash or grind food until completely smooth, usually in a food

processor, blender, sieve, or food mill.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry—such as bacon or goose—over low

heat to obtain drippings.

Roast: To cook a large piece of meat or poultry uncovered with dry heat in
an oven.

Sauté or panfry: To cook food in a small amount of fat over relatively high
heat.

Scald: To heat liquid almost to a boil until bubbles begin to form around
the edge.

Sear: To brown the surface of meat by quick-cooking over high heat in

order to seal in the meat's juices.

Shred: To cut food into narrow strips with a knife or a grater.

Simmer: To cook in liquid just below the boiling point; bubbles form but do
not burst on the surface of the liquid.

Skim: To remove surface foam or fat from a liquid.

Steam: To cook food on a rack or in a steamer set over boiling or

simmering water in a covered pan.

Steep: To soak in a liquid just under the boiling point to extract the
essence—e.g., tea.

Stew: To cook covered over low heat in a liquid.

Stir-fry: To quickly cook small pieces of food over high heat, stirring
constantly.

Truss: To tie whole poultry with string or skewers so it will hold its shape
during cooking.

Whip: To beat food with a whisk or mixer to incorporate air and produce
volume.
 Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad
dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.

Zest: The outer, colored part of the peel of citrus fruit.

 Basic Kitchen Equipment

 Blender, food processor
 A blender or food processor can speed up some preparation steps by chopping, grinding and
mixing. Choose one with variable speeds and parts that are easy to clean.
 Bowls
 Choose a set of four nesting glass, stainless steel, plastic, or pottery bowls. Some sets are
available with spouts for pouring. Plastic bowls may retain food odors, colors and oils.
 Bread machine
 A nice-to-have, but not necessary piece of equipment that mixes and bakes bread all in the same
machine.
 Custard cups
 These small glass cups may be used in the oven for baking single-serving desserts and custards.
They also are handy for separating eggs, coloring small amounts of frosting and other baking
uses.
 Decorating bag
 This is also referred to as a pastry bag and is a waxed cloth, plastic or paper bag that comes with
a variety of screw-on tips for decorating with frostings and icings.
 Eggbeater
 This is a handheld rotary beater that can be used in place of a wire whisk or electric mixer.
 Electric mixer
 This appliance is used for mixing and whipping ingredients. A portable, handheld mixer is great
for light jobs. A freestanding electric mixer works best for bigger quantities and longer mixing
times. Many freestanding mixers also come with bread dough hooks for making yeast bread.
 Grater
 A utensil that has surfaces to produce fine to coarse shreds. It is available in plastic or metal.
 Juicer
 Sometimes called a reamer, this is a glass, metal or ceramic utensil for removing the juice from
citrus fruits. Choose a juicer with holes for straining the juice from the pulp, a spout for pouring
and a handle. Some juicers have a rim for placing over a measuring cup or bowl.
 Knives
 An assortment of sharp, serrated, and plain-edged knives in sizes ranging from paring to butcher
will fit all your baking needs.
 Measuring cups
 You will need two kinds: a glass measuring cup, which holds 1, 2, or 4 cups, for measuring all
liquids, and a set of metal or plastic 1/4-, 1/3-, 1/2- and 1-cup measuring cups for dry ingredients.
 Measuring spoons
 Measuring spoons for 1/4, 1/2 and 1 teaspoon and 1 tablespoon are available in metal or plastic
for measuring small amounts of both dry and liquid ingredients.
 Metal spatula
 This is used for leveling off ingredients. Rounded-end spatulas are used for frosting cakes.
 Mixing spoons
 Whether you prefer plastic, wood, or metal, you’ll want to have several mixing spoons of varying
sizes on hand.
 Pancake turner
 This is used to remove cookies from baking sheets or bars from pans. One with a short, wide
blade works best.
 Pastry blender
 A pastry blender is a set of parallel curved wires attached to a handle used to cut butter and/or
shortening into the dry ingredients for pastry or biscuit dough. Inexpensive and available in
supermarkets and housewares stores, a pastry blender does a good job of working the fat into
the flour until the mixture is coarse and crumbly.
 Pastry brush
 Use this to spread glazes and grease pans. Choose a brush with soft natural or synthetic bristles
that won’t tear or mark dough.
 Pastry cloth
 A sturdy, washable, canvas-like cloth to help prevent rolled dough from sticking to a counter or
tabletop.
 Rolling pin
 This is used for rolling out dough. Choose a smooth, non-porous finish, either wood, marble or
plastic. Wooden rolling pins are lightweight, inexpensive and readily available. However, these
can become permeated with oils and flour if the surface is nicked or damaged. To keep dough
from sticking, cover the rolling pin with a rolling pin cover. Marble rolling pins are heavy and roll
dough evenly and quickly. When they are chilled, dough does not stick to them.
  Rolling pin cover
 This is also referred to as a stockinette cover. Made of a tube-knit cotton, it is stretched over a
rolling pin. The cloth is then lightly floured and helps prevent rolled dough from sticking.
 Rubber scraper
 Choose a wide, slightly stiff blade and a strong handle for scraping the sides of the bowl during
mixing. Keep one just for baking so that it won’t pick up strong odors from savory foods such as
onions.
 Strainer
 This is necessary for draining liquids and for rinsing fruit and is available in plastic or wire mesh.
 Timer
 This is important for accurate baking times and is available in a number of styles. Choose one
with a loud tone.
 Wire racks
 For cooling baked goods, racks allow air to circulate around the food and keep crusts from getting
soggy. They are available in several sizes.
 Wire whisk
 This is used for mixing, beating egg whites and whipping cream and is available in a variety of
sizes. Larger whisks are appropriate for bigger quantities and heavier mixtures. Choose ones with
comfortable handles.

Cooking terms
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

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 few minutes before is done to allow browning
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 for straining tiny
particles from sauces and stocks.
Chop – A small cut of meat taken from the rib section and commonly
including a portion of the rib itself. Also referring to quick, heavy blows of a
cleaver or knife when preparing foods.
Chuck – An inexpensive cut of beef taken from the section between the
neck and shoulder blade.
Churn – To agitate cream to the point of separating the fat from the liquid.
Civet – A French term for a well seasoned stew of game, usually hare, or
rabbit.
Clambake – An informal beachfront meal consisting of a variety of
seafoods and other foods like, corn-on-the-cob, potatoes, etc. They are
cooked on an open pit of hot rocks and seaweed that are covered with wet
canvas.
Claret – An English term for wines of the Bordeaux region of France or a
similar light red wine.
Clarify – To clear a liquid by removing the cloudy sediments.
Cleaver – An ax-like cutting tool used for a multitude of tasks. A good
cleaver has a well balanced weight and can easily cut through bone as well
as chopping vegetables.
Coat – A culinary term for surrounding a food with another either before or
after cooking, as with coating in breadcrumbs before baking or sautéeing or
topping a finished product with a sauce prior to serving.
Coat a Spoon – A cooking technique used to judge the thickness of a
liquid. When dipped into a simmering liquid, a spoon will determine how
thick or thin the liquid is by how much sticks to the spoon.
Cocotte – The French word for “casserole”. Traditionally made of
earthenware and round, or oval in shape.
Coddler – Similar to a double boiler or chafing dish, it differs in the fact it
contains separate compartments for individual portions. Eggs are mostly
prepared using this type of pan.
Colander – A spherical, perforated, bowl-shaped container used to
separate solids from liquids.
Composed Salad – A salad of artful arrangement as opposed to tossing all
the ingredients together.
Compote – A chilled sauce or condiment of fresh or dried fruit in a syrup.
Compound Butter – Softened butter mixed with a variety of ingredients
then rolled and chilled. During service, disks of the butter are cut and
usually placed of top of the dish allowing it to melt over the finished
product.
Concassé – A French term for chopping of pounding an ingredient such as
tomatoes, fresh herbs, meats, and ice used to chill an item for serving.
Concentrate – A culinary term used to describe a substance in which the
water content has been reduced to a certain thickness.
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

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 indigenous to the
southern regions of France, it is to 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

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 has absorbed into the stock. Also
used to describe 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

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 usually containing eight
ribs. The rack is either cut into 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

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 heat.
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

Tamponner – A French culinary term referring to the technique of placing

flecks or small cubes of butter to on the surface of a sauce or other hot
preparation. This technique is used to prevent a skin from forming on the
top of the sauce while it is kept hot.
Tandoor Oven – A round top oven made of bricks and clay used to cook
foods with direct heat produced from a fire made in the back of the oven.
Tapas – A Spanish custom of serving small portions of food or hors
d’oeuvres while drinking local wines or aperitifs, particularly in the evening.
The term itself comes from the Spanish word for "lid", in reference to the
age old practice of placing a slice of bread over a glass of wine to keep
insects away.
Taste – One of the basic senses by which the flavors of food are
perceived, from a gastronomic point of view, the sense of taste is closely
associated with the sense of smell.
Tempering – A cooking technique whereby chocolate is made malleable
and glossy through a process of heating and cooling.
Tempura – A Japanese technique of batter dipping and deep frying foods,
particularily fish and vegetables.
Thickening – The culinary process used to give body to a liquid. The
French word for thickening is "liason". There are several methods
depending on the ingredients used.

 starch (cornstarch, arrowroot, or ground rice)

 egg yolk, blood, cream, or liver.
 a roux.
 a mixture of egg and flour.
 whipped cream or butter just before service.

Thin – To add a liquid to a preparation in order to make it less thick.

Thread stage – The stage in cooked sugar when a soft thread is produced
when immersed in water. This occurs between 230 – 234 degrees F.
Tongs – A kitchen or serving utensil having two arms with opposing
"spoons" at the ends, either pivoted or connected by a spring.
Tonnato – An Italian word referring to dishes comprised or accompanied
by tuna.
Toss – To turn the ingredients of a salad ensuring they are evenly coated
with seasonings or dressing.
Tourage – The French term for a technique of making puff pastry dough by
continually folding and rolling out the dough to make hundreds of dough
layers that rise when baked.
Tournedo – A cut of beef taken from the tenderloin that is no more or less
than 1 inch thick and 2-21/2 inches in diameter.
Trattoria – An Italian term describing an informal restaurant where simple,
but satisfying meals are served. An informal atmosphere.
Trim – To remove the parts of a food that are not needed for preparation.
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

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".
Vinaigrette – A basic preparation of oil and vinegar, 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 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.

Zuppa – The Italian word for "soup".
 

Glossary of Baking Terms

The language of baking clarifies what techniques and methods are needed for each recipe. Once you
learn this language, you’re on your way to mastering any recipe.

Bake
To cook in an oven with dry heat. The oven should always be heated for 10 to 15 minutes before
baking.

Batter
A mixture of flour, liquid, and other ingredients that is thin enough to pour.

Beat
To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be
done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer, or food processor.

Blanch
To partially cook food by plunging it into boiling water for a brief period, then into cold water to
stop the cooking process.

Boil
To heat a liquid until bubbles rise continually to the surface and break.

Caramelize
To heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive flavor.

Chop
To cut into small pieces using a sharp knife, appliance, or scissors.
Coats spoon
When a thin, even film covers a metal spoon after it has been dipped into a cooked mixture and
allowed to drain.

Combine
To stir together two or more ingredients until mixed.

Cool
To come to room temperature.

Cream
To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs, until the mixture
is smooth and fluffy.

Crimp
To seal the edges of two layers of dough with the tines of a fork or your fingertips.

Cut in
To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in
a scissors motion.

Dash
A measurement less than 1/8 teaspoon.

Dough
A soft, thick mixture of flour, liquids, fat, and other ingredients.

Dot
To distribute small amounts of margarine or butter evenly over the surface of pie filling or dough.

Drizzle
To drip a glaze or icing over food from the tines of a fork or the end of a spoon.

Dust
To sprinkle lightly with sugar, flour, or cocoa.

Flute
To make or press a decorative pattern into the raised edge of pastry.

Fold in
To gently combine a heavier mixture with a more delicate substance, such as beaten egg whites
or whipped cream, without causing a loss of air.

Glaze
To coat with a liquid, thin icing, or jelly before or after the food is cooked.

Grate
To shred with a handheld grater or food processor.

Grease
To rub fat on the surface of a pan or dish to prevent sticking.
Grind
To produce small particles of food by forcing food through a grinder.

Knead
To fold, push and turn dough or other mixture to produce a smooth, elastic texture.

Lukewarm
A temperature of about 105°F, which feels neither hot nor cold.

Mix
To stir together two or more ingredients until they are thoroughly combined.

Mix until just moistened

To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly
moistened but the mixture is still slightly lumpy.

Partially set
To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg whites.

Peel
To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also refers to the
skin or outer covering of a fruit or vegetable.

Proof
To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid and set it in a
warm place for 5 to 10 minutes until it expands and becomes bubbly.

Refrigerate
To chill in the refrigerator until a mixture is cool or until dough is firm.

Rind
The skin or outer coating of such foods as citrus fruit or cheese.

Rolling boil
To cook a mixture until the surface billows rather than bubbles.

Rounded teaspoon
When dough is slightly mounded, not level.

Scald
To heat a mixture or liquid to just below the boiling point.

Score
To cut slits in food with a knife, cutting partway through the outer surface.

Softened
Margarine, butter, ice cream, or cream cheese that is in a state soft enough for easy blending, but
not melted.

Shred
To cut food into narrow strips using a sharp knife, grater, or food processor fitted with a shredding
disk.
Soft peaks
Egg whites or whipping cream beaten to the stage where the mixture forms soft, rounded peaks
when the beaters are removed.

Steam
To cook food on a rack or in a wire basket over boiling water.

Stiff peaks
Egg whites beaten to the stage where the mixture will hold stiff, pointed peaks when the beaters
are removed.

Stir
To combine ingredients with a spoon or whisk using a circular motion.

Toss
To mix lightly with a lifting motion, using two forks or spoons.

Whip
To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to
lighten and increase the volume of the mixture.

Zest
The colored outer peel of citrus fruit, which is used to add flavor. The zest is often referred to as
“grated peel” in recipes. To create zest, choose the diagonal-hole side of a box grater (it will zest
more cleanly than if you use the nail-hole side) and rub lightly to avoid getting the white pith,
which is bitter. For broader strips of zest, use a swivel-blade peeler or a sharp knife to cut away
the peel.

TERMINOLOGIES IN BAKING

7.2 Terminologies used in baking

The incorporation of air and/or gas in bakery products by mixing, beating or whisking.
Aeration
Gas is introduced by baking powder and yeast.
Batch The content of the oven. One mixing of bread or cakes.
Batter A soft completed cake mixture.
Bay A well, made in heap flour.
Beat  The aeration of fat. sugar, eggs and other materials.
Body Firmness and response of the crumb or dough to pressure.
Brake A machine to roll pastry or other dough.
Break That part of the crust formed during oven spring 
Bulk fermentation  Fermentation time between dough kneading and scaling. 
Bun A small yeast fermented or chemically aerated, sweetened cake.
Bun wash  Eggs brushed on bakery products before baking 
Cake A baked mixture of fat, sugar, eggs and flour, with or without milk, baking powder, fruits, etc. 
Cake hoop  A metal ring which supports a cake during baking. 
A mixture of ammonium bicarbonate and ammonium carbonate. 
Carbonate of ammonia
It completely volatilises when moistened and heated, into ammonia gas, Co2 and water. 
A heavy colourless gas produced as a result of the fermentation of sugar by yeast. 
Carbon dioxide  This gas is also evolved from a carbonate or bicarbonate alone
or in the presence of an acid, when moistened and heated. 
Chaffing  The careful final moulding of buns, scones, etc., to produce a perfectly smooth skin. 
Clarity  A crumb free from cores seams and streaks. 
Clearing  The thorough dispersal of all ingredients during dough making
Coagulate  The partial or complete solidification of a protein in a suspension by heat. 
Coat  To cover a cake with icing or cream
A plastic scraper with a serrated edge, which makes a pattern
Comb scraper 
on the surface of the royal icing, chocolate or cream.
Cones  Coarsely ground rice or maize, used to prevent a dough from sticking during manipulation and prov
Consistency  The "feel" of the dough. 
Cores  Hard spots in the crumb structure 
1. to beat fat and sugar until light and fluffy 
Cream  2. to add cream as a decoration to a baked cake
3. dairy-cream, butter-cream, custard-cream, etc 
Cream of tartar  One of the best acid components of baking powder, 
Cream powders  Various acids to be used in baking powders. 
Crumb  All the loaf except the crust. 
Crust  That part of the outside of the loaf that is dehydrated and caramelised during baking. 
Cup cakes  Small cakes baked in crimped paper cups or cases. 
Curdle  A cake mixture, which has separated and has lost its smooth consistency. 
Cutters  Implements, either plain or fluted, used to cut out biscuits and pastries in various shapes and sizes
Develop  To thoroughly mix dough to increase its elasticity by complete hydration and the development of th
Divider  A machine manual of mechanised, that will accurately a piece of dough into smaller pieces. 
Dough A yeast fermented mixture. 
Draw  To remove bread or cakes from the oven, 
Dredger  A small container with a perforated lid used to sprinkle sugar, flour, etc'. 
Drummed hoop  A cake hoop across the bottom and side of, which is stretcher a sheet of strong grease, proof pape
Dust  To sprinkle flour on the tabletop to prevent dough or pastry from sticking 
Egg wash To wash dough pastry pieces with beaten egg
Elasticity The effect of manipulation on a dough
Emulsion An intimate mixture of the fluids that normally would not mix, such as oil and water. 
Enrichment  The addition of enriching agents such as fat, sugar, eggs, etc., to doughs and pastries.
Essences  Aromatic compounds used for flavouring confectionery 
Extensibility  The degree to which dough may be stretched or deformed without break or rupture
Face  The side crust of a tin loaf 
Fancies  Small decorated cakes of any kind. 
Ferment  A soft sponge used as a preliminary stage for rich fermented doughs. 
Panary fermentation is brought about by the action of yeast on sugars
Fermentation 
in solution which produces Co2, alcohol and other by-products. 
Final proof  The fermentation period before baking, 
Fingers  Finger shape products. 
A form of icing made by boiling sugar, water, glucose or a weak acid to 115º C,
Fondant 
then agitating when it is cool until it forms a mass of minute crystals
Foxy colour  The red-brown colour of the crust caused by an under- fermented dough. 
Gelatinization  The heating of starch in water so that the cells burst. On cooling a gel is formed. 
Genoese  Sheets of good quality plain cake that are cut into small shapes for making genoese, fancies, etc. 
1. egg washing before baking.
Glaze  2. to brush with highly boiled apricot puree.
3. to wash with sugar solution after baking.
Glucose  Thick viscous, colourless syrup used in boiling sugar to prevent premature graining.
Gluten  Insoluble wheat protein after hydration
Glycerine  A colourless, odourless syrup with a sweet taste, 
Grain  The size, shape and arrangement of the cells which make up the crumb surface. 
Green dough  Under fermented dough 
Handing up  The shaping into balls of yeasted dough pieces and scones after weighing, in preparation for final s
Harshness A dough with a tough tenacious gluten. 
Hot plate  A heated flat, metal plate in which muffins, crumpets and pancakes are baked. 
Hygroscopic  The power of attracting moisture. 
Hygrometer  An instrument to measure the humidity of the atmosphere. 
Icing  The coating and decoration of a cake with royal icing. 
Icing sugar  Finely powdered sugar
Intermediate proof  The time allowed for the dough piece to recover after handing up and before final moulding. 
Jelly  A liquid substance thickened by a thickening agent like starch, gelatine, pectin, etc. 
Knock back  The operation of degassing a fermented dough either by hand or machine. 
Lamination  The formation of numerous alternate layers of dough and butter in puff pastry by rolling and folding
Lecithin  An emulsifier from eggs yolks and Soya beans. 
Liqueurs  Spirits sweetened with sugar and flavoured with essences, fruit juice, distillates or essential oils. 
Manipulations   The use of the hands or machine in moulding, folding, rolling, shaping and plaiting
Masking  To cover a cake or such like base with butter cream. 
Maw seed  Seeds to sprinkle on tea breads and rolls. 
A confection for making mince pies and tarts, containing currants,
Mince meat 
peel, sultanas, raisins, suet, sugar, apples, spices, lemon juice and brandy or rum. 
1. shaping dough a hollow form for casting marzipan, biscuit dough, etc.
Mould 
2. a form to shape chocolate - a minute, micro-organism 
No time dough  Straight dough with a very short bulk fermentation. 
Oven spring  The increase of volume during the first stage of baking 
Over developed  dough, which has fermented too much and has been manipulated excessively. 
Paletta knife  A thin, flat, knife with a rounded end used for spreading, icing and cake batter. 
Pan  Baking tin for bread. 
Pectin  A thickening agent found in fruits and vegetables.
Pie  Fruit of meat in dish covered with a pastry lid, 
Pinched  The decoration on the edge of short-bread 
Pinning  The rolling of dough or pastry into a flat sheet with a rolling pin. 
Piping  1. the decoration on a cake 2. the depositing of batters through a piping bag
Plaiting  The weaving of one or more ropes of dough into ordered design. 
Pound cakes  All cakes baked in a round hoop or oblong tin 
Prove  The filling of yeasted dough with gas. 
Proofer  A cupboard with a controlled humidity and temperature for the fermentation of yeasted goods. 
Puff pastry A laminated structure built up of alternate layers of dough and butter. 
Recipe  Ingredients and processing method of a certain product 
Recovery time  The time necessary for a dough to lose its toughness manipulation.
Retardation  The arresting of fermentation by keeping dough at 
Rice flour  Finely milled rice used for dusting purposes. 
The action of fermentation, manipulation, time, salt water and temperature on gluten,
Ripening 
all of which will affect its toughness. 
Rolls  Small bread shapes used at breakfast, dinner and tea. 
Rope  The crumb of the loaf discolours, becomes sticky and emits a bad odour. 
Royal icing A mixture of icing sugar and egg white, sometimes with the addition of lemon juice. 
Savoy bag A triangular shaped bag made of cloth or a plastic material into which a pipe is inserted.
Savoy pipe  A metal nozzle to be used in a piping bag 
Scoop  A big spoon for holding &y materials like flour, sugar, etc.
Scraper  1. a small oblong piece of plastic, with two round corners rounded for scraping down mixing bowls.
  2. a metal blade in a wooden handle that is used to scrape the surface of a bench, floor or baking 
Season  The dulling of shiny surfaces of pans and baking tins so that heat will penetrate and not be reflecte
Seasoning   The adding of pepper, salt, spices and herbs to meat and other savoury products. 
Sheen  Reflection from the cells in the cut surface of the crumb 
Shell Or flying top, a loose top crust by too short a final proof 
Short pastry   A friable easily broken pastry made from flour, fat, sugar and egg. For savoury pastry the sugar is
Sour A dough in which excessive acidity has been allowed to develop. 
Shred  Character of the surface at the break. lt may be smooth, ragged or broken. 
Sieve Utensil with a wire or nylon mesh through which dry materials are passed. 
Skinning  The formation of a skin by evaporation of the surface moisture. 
Slack dough  soft dough. 
Slab cake  Plain or fruitcake baked in rectangular tins or frames. 
Snow  Well beaten egg whites. 
Sodium- bicarbonate The constituent of baking powder that liberates Co2. 
Soft flour  Flour containing weak gluten. 
Spatula  A wooden tool with a flat blade for beating and mixing 
A light plain cake produced by whisking eggs and sugar together until stiff and thoroughly aerated,
Sponge 
then carefully blending in flour. 
Sponge&dough
method dough made with a sponge. 
Stability  The quality of the gluten in dough that enables it to withstand the effects of fermentation and manip
Straight dough  A method of bread making in which all the ingredients is mixed together at the dough making stage
Streaks  Continuous patches seen in the crumb structure. 
Strong flour  Flour containing strong, stable gluten. 
Tart  A pastry case baked with a filling
Tea breads  Small yeast goods made from enriched dough shaped in many ways.
Texture  The "feel" of the cut crumb surface. 
Turntable A piece of equipment for the icing of the cake which can be rotated at any speed. 
Wash  1. to brush with eggs, milk, water, before baking 2. to brush with a glaze after baking
A richly fruited cake covered with almond paste coated and piped with royal icing,
Wedding cakes 
usually made in several tiers. 
Yield  The calculated units from the total baked weight of a particular formula.