CULINARY ARTS

COOKERY

CULINARY ARTS
Culinary Arts is the art of preparing and cooking foods.
The word CULINARY is defined as something related to,
Or connected with cooking.
A CULINARIAN is a person working in the culinary
arts.
A culinarian working in restaurants is commonly known as
aCulinary
COOK artist
or a CHEF.
are responsible for skillfully preparing
meals that are pleasing to the plate as to the eye.
They are required to have knowledge of the science of food
and an understanding of diet and nutrition.

COMMON COOKING TERMINOLOGIES

1. AcidulateTomakeadishslightlysouror
acidicinordertobringoutotherflavors,orto
make the dish more tender. Usually done by
adding a small amount of lemon juice or
vinegar.
2.Al dente Pasta that has been cooked
tender but slightly firm, but not hard. Italian
fortothetooth.
3.Bake blind To bake an empty pie, tart
orflanshellsothepastryispartiallycooked
before the filling is added, or to cook
completely if the filling isnt to be cooked
withtheshell.

COMMON COOKING TERMINOLOGIES

4.BasteTomoistenfoodswithfatorother
seasoned liquids during cooking. Basting
preventsdryingoutandaddsflavor.
5. Beat To mix foods thoroughly to a
smoothconsistencyusingaspoon,fork,whisk
orelectricbeater/mixer.
6. Blanch To plunge fruits or vegetables
briefly in boiling water to lock in color and
flavor.Theyarethenrefreshedinverycoldor
icewatertostopitcookingfurther.

COMMON COOKING TERMINOLOGIES

7. BraiseTocookgentlyinasmallamount
ofliquidinacoveredpan.
8. Broil To cook above or below a direct
heat source, usually on a rack or spit in an
oven.
9. Bruise To crush gently using a heavy
knife, pestle or rolling pin to release the
flavorsofspices,citruspeel,lemongrass,etc.
10. Caramelize The process of browning
sugar.Granulatedsugarcanbecaramelizedin
a pan until it turns brown and takes on a
nutty flavor. Fruit and vegetables can also be
caramelizedbycookingthemslowlyinasmall
amountoffatuntiltheyarebrownandshiny.

COMMON COOKING TERMINOLOGIES

11. Crumb To coat uncooked food in a
breadcrumbs or other crumbs (such as
cereal), before frying or baking to give it a
crisp,crunchytexture.
12. DeseedTotaketheseedsoutofafruit
orvegetable,forexample,achilliortomatoes.
13. Devein The process of removing the
black thread-like tract from the back of a
prawnwithasmallknife.
14.Dilute Thinning a liquid or reducing the
intensityofflavourbyaddingliquid.

COMMON COOKING TERMINOLOGIES

15. Dry-frytocookfoodinadryfryingpan
(usually non-stick) without any oil; this
method is usually used for sausages, bacon,
nutsandseeds.
16. DustTotopordecorateadessertwitha
finecoatingoficingsugarorcocoapowderby
using a fine sieve and sifting the icing or
powderthrough.
17. Emulsify To put two or more liquids
together that do not usually mix into one
another like oil and vinegar. The process
involves whisking one liquid very slowly into
theother.

COMMON COOKING TERMINOLOGIES

18. Fold A way of mixing light ingredients
together without altering the consistency. Best
performedwitharubberspatulaandanover-andunder turning technique, rather than traditional
stirring.
19. GreaseTocoverapanordishwithbutteror
oiltopreventfoodfromsticking.
20. Knead To work the dough by folding,
pushing away, turning slightly then repeating.
Breaddoughiskneadedforatleast10minutesto
develop the gluten in the dough; scone or pastry
doughiskneadedlightlyandgentlyandonlyonce
or twice to make dough smooth (over-kneading
willresultintoughsconesorpastrydough!).

COMMON COOKING TERMINOLOGIES

21. Knock back After bread dough has
beenlefttorise,itneedstobepresseddown
toallowexcessairtoescape.Thisisknownas
knockingback.
22. Julienne To cut food into long thin
stripsresemblingmatchsticks.Mostcommonly
usedwhenpreparingvegetables.
23. MarinateTosoakmeat,chickenorfish
inaflavouredliquidmixture.
24. Macerate To soak fruit in a flavoured
liquidmixture.

COMMON COOKING TERMINOLOGIES

25. Parboil To boil a food, usually a
vegetable,untilitispartiallycooked.
26. Pare To cut the skin off a fruit or
vegetable with a small knife, to ensure you
loseaslittleofthefleshaspossible.
27. PoachTocookafoodbyplacingitina
potofseasonedsimmeringliquid.
28. Reduce/Reduction To thicken and
intensifytheflavourofaliquidbyboilingittill
theliquidreducesinvolume,sotheflavouris
concentrated.

COMMON COOKING TERMINOLOGIES

29. Scald To heat a liquid almost to boiling
point, but only until tiny bubbles form around
theedgeofthemixture.
30. Saut To cook small pieces of food in a
smallamountofbutteroroiloverahighheatin
ashallowpan,turningandtossingthefoodsoit
coloursevenly.
31. ScoreTomakenarrowcutsinadiamondshaped pattern on the surface of a food. This
may be done to allow the food to absorb more
flavour, to tenderise the dish or simply to
decorateit.
32. Sear To brown meat over a high
temperatureveryquicklyinordertosealinthe
juices.

COMMON COOKING TERMINOLOGIES

33. SeasonToimprovetheflavouroffoodby
adding salt, pepper and other spices and
flavours.
34. Shallow-fry To cook food (such as
cutlets, fritters, fish cakes) in enough butter or
oil (about halfway up the pieces) so that once
youturnitover,itcooksevenlyonbothsides.
35. ShuckToremovetheshellsfromseafood.
36. SimmerTocookapotorpanoffoodjust
belowboilingpoint.
37. SteepTostandafoodinwaterthatisjust
below boiling point to allow the flavours to
emerge.

COMMON COOKING TERMINOLOGIES

38. Stir To mix with a utensil the whole
contentsofabowlorsaucepan,forexample,
tocombineingredientscompletelyortokeep
themixturemovingsothatitheatsevenlyas
itcooks.
39. Stir-fry Food that is cooked over a
high heat with a small amount of oil and is
constantlytossedinthepanorwok.Thefood
isusuallycutinsmallpiecestoensurequick
cooking.
40. Whisk Using a fork, wire whisk or
beater,toincorporateasmuchairaspossible
intothemixturesoitislightandairy.

CAREERS IN CULINARY ARTS

Variety of Culinary Arts Occupation

Consulting and Design Specialist

Workingwithrestaurantownersindeveloping
menus,layoutanddesignofdiningrooms,
andserviceprotocols

Restaurant manager

Managingarestaurant,cafeteria,
andhoteldiningarea.

Food and Beverage Controller

Purchasingandsourcingingredientsinlarge
Hotelsaswellasmanagingthestoresand
Stockcontrol

CAREERS IN CULINARY ARTS

Variety of Culinary Arts Occupation

Entrepreneur

Developingbusinesssuchasbakeries,
restaurant,orspecialtyfoods
(examplechocolates,cheese,andetc.)

Food and Beverage Manager

Managingallfoodandbeverageoutletsin
hotelsandotherlargeestablishments.

Food Stylist and Photographer

Workingwithmagazines,bookscatalogues,
andothermediatomakefood
visuallyappealing

CAREERS IN CULINARY ARTS

Variety of Culinary Arts Occupation

Food Writers and Food Critic

Communicatingwiththepubliconfoodtrends,
chefs,andrestaurantthroughnewspapers,
magazines,blogs,andbooks.

Researcher and Kitchen Developer

Developingnewproductsforcommercial
Manufacturersandalsoworkingintestkitchen
Forpublication,restaurantchains,grocery
Chains,andother

CAREERS IN CULINARY ARTS

Variety of Culinary Arts Occupation

Salesperson

Introducingchefsandbusinessownerstonew
productsandequipmentrelevanttofood
productionandservice.

Instructor

Teachingaspectsofculinaryartsinhighschool,
vocationalschool,collegesrecreational
programs,andforspecialtybusiness(example,
theprofessionalandrecreationalcoursesin
baking)

A chef is a person who cooks professionally for other other

people. Traditionally, it refers to a highly skilled professional
cookwhoisproficientinallaspectsoffoodpreparation.
The word chef is adopted (and shortened) from the term
chef de cuisine,thedirectororheadofakitchen.
But today, it is often used to refer to any professional cook,
regardlessofrank,thoughinmostclassicallydefinedkitchens,
itisreferstotheheadchef

Station-chef titles which are part of

the brigade system include:
ENGLISH

FRENCH

SAUT CHEF

SAUCIER

Responsibleforallsauteditemsandtheirsauce.Thisis
usuallythehigheststratifiedpositionofallstations.
ENGLISH

FRENCH

FISH CHEF

POISSONNIER

Preparesfishdishesandoftendoesallfishbutcheringaswell
aspreparingappropriatesauces.Thisstationmaybe
combinedwiththesaucierposition.
ENGLISH

FRENCH

ROAST CHEF

ROTISSEUR

Prepares roasted and braised meats and their appropriate

sauces.

Station-chef titles which are part of

the brigade system include:
ENGLISH

FRENCH

GRILL CHEF

GRILLARDIN

Preparesallgrilledfoods;thispositionmaybecombinedwith
rotisseur.
ENGLISH

FRENCH

FRY CHEF

FRITURIER

Preparesallfrieditems;thispositionmaybecombinedwith
therotisseurposition.
ENGLISH

FRENCH

VEGETABLE CHEF

ENTREMETIER

Prepares hot appetizers and often prepares the soups,

vegetables, pastas, and starches. In smaller establishment,
this station may also cover those tasks performed by the
potager and legumier.

Station-chef titles which are part of

the brigade system include:
ENGLISH

FRENCH

VEGETABLE CHEF

POTAGER

Preparessoupsinafullbrigadesystem.Insmaller
establishments,thisstationmaybehandledbytheentremetier

ENGLISH

FRENCH

VEGETABLE CHEF

LEGUMIER

Preparesvegetablesinafullbrigadesystem.Insmaller
establishments,thisstationmaybehandledbytheentremetier.

ENGLISH

FRENCH

ROUNDSMAN

TOURNANT

Also referred to as a swing cook, fills in as needed on stations

in the kitchen

Station-chef titles which are part of

the brigade system include:
ENGLISH

FRENCH

PANTRY CHEF

GRANDE MANAGER

Responsibleforpreparingcoldfoodsincludingsalads,cold
appetizers,pates,andothercharcuterieitems.

ENGLISH

FRENCH

BUTCHER

BOUNCHER

Butchersmeats,poultry,andsometimesfish.Mayalsobe
responsibleforbreadingmeatsandfish

ENGLISH

FRENCH

PATRY CHEF

PATISSIER

Makes baked goods such as pastries, cakes, breads, and

desserts. In large establishments, the pastry chef often
supervises a separate team in their own kitchen

APPLE CORER

Usedtoremovecoreandpipsfrom
applesandsimilarfruits

APPLE CUTTER

Usedtocutappleandsimilarfruits
easilywhilesimultaneously
removingthecoreandpips

BASTER

Usedduringcookingtocovermeat
initsownjuicesorwithsauce.

BISCUIT PRESS

Adeviceusedformakingpressed
cookiessuchaspritzgeback.

BLOW TORCH

Commonlyusedtocreatehard
layerofcaramelizedsugarina
crmebrulee.

BISCUIT CUTTER

Usedinshapingbiscuitdough.

BOTTLE OPENER

Usedtotwistthemetalcapoffofa
bottle.

BOWL

Usedtoholdfood,includingfood
thatisareadytoserved.

BREAD KNIFE

Usedtocutsoftbread.

BROWNING TRAY

Usedinaconventionaloventohelp
turnfoodbrown.

BUTTER CURLER

Usedtoproducedecorativebutter
shapes.

CAKE AND PIE SERVER

Thisutensiltypicallyfeaturesathinedgeto
assistwithslicing,andalargeface,tohold
theslicewhilsttransferringtoaplate,bowl,
orothercontainer.

CHEESE KNIFE

Usedtocutcheese

CHEFS KNIFE

Originallyusedtoslicelargecutsofbeef,itis
nowthegeneralutilityknifeformostWestern
cooks

COLANDER

Usedfordrainingsubstances
cookedinwater.

CHEESE CLOTH

Usedtoassistinformationof
cheese.

CHERRY PITTER

Usedfortheremovalofpits
(stones)fromcherriesorolives.

CHINOISE

Strainingsubstancessuchas
custards,soupsandsauces,orto
dustfoodwithpowder.

CRAB CRACKER

Usedtocracktheshellofacrabor
lobster.