Cooking Terms
Ever wondered what you are eating in a posh restaurant? Perhaps you would just like to expand your vocabulary. We have compiled a dictionary of cooking terms and their meanings. Keep an eye on our Facebook page where we will have a word for the day.
A
A Blanc [a bl??]French for in white. Usually used to describe cream sauces, or meats that are prepared without browning them.
Affriander [affriader]A French term for a stylish and appetizing presentation of a dish.
Affrioler [afrioler]A French term for enticing ones guests to the table with hors doeuvres or small samplings.
A La A French term meaning in the style/manner of.
A La Carte [a la ka?t]A menu term referring to items priced individually. (see also,prix fixe)
Al Dente [?l 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.
Amuse-bouche - [amyz bu?]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 [a pw??] Pronounced pwah, a French term used to describe food cooked just to the point of perfect doneness.
Assation A French term for cooking foods in their own natural juices without adding extra liquids.
Au Bleu- [o bl] 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 [o g?at??] 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 [o ?y]A French term for meats served in their natural juices.
Au Poivre [o pwav?]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
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 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
Bivalve [bivalv]Any mollusk like: clams, oysters, scallops, etc. that is housed between two shells hinged together and held closed by a strong abductor muscle.
Blanch [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.
Bleu [?blu?] A French term for a cut of meat cooked only until warmed through, or very rare. (see alsoau bleu)
Blondir [<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).
Bon Appetit [?b??n <appetit>]Any of several French phrases that relate to its literal translation of good appetite. Have a good meal, Enjoy your dinner, etc.
Bonne Femme- A French phrase describing food prepared uncomplicated and simple or rustic.
Bouillon [?bu?j?n] 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 [b??ke?]The complex fragrance wines develop as a result of aging.
Bouquet Garni [b??ke? <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 [?brs?ri]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 notablyduring late evenings).
Brimont A French term used when describing a decorative dish thata chef has dedicated to his master.
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 foodsthickness.
Brule French for burnt, as in, crme brulee.
Brunoise- [<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.
C
Cacciatore Italian for hunter, this style of dish is accompanied by onions, mushrooms, tomatoes, and herbs.
Caboulot Similar to a caf, 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.
Canap 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.
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.
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.
Cephalopod A class of mollusks that include octopus and squid. They all share two common characteristics, tentacles and an ink sac.
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, pats, and similar forcemeats. Also used in referrence to thepractitioner 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.
Chemis 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.
Civet A French term for a well seasoned stew of game, usually hare, or rabbit.
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.
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.
Concass A French term for chopping of pounding an ingredient such as tomatoes, fresh herbs, meats, and ice used to chill an item for serving.
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.
Consomm 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.
Cordon Bleu Originally a blue ribbon worn by the members of Frances 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.
Crudits Raw fruits and vegetables served as an appetizer with various cold condiments.
Cuve 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.
Deglaze A technique whereby after sautinga food, liquid is added to the pan to loosen the caramelized bits of food on the bottom used to make a pan sauce.
Dehydrate To remove water from food by slowly drying. Dehydration prevents moisture spoilage such as mold or fermentation.
Djeuner 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.
Dolce The Italian word for “sweet”.
Doux The French word for sweet.
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.
Dry A term used to describe a beverage that is not sweet.
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
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 pat.
Emulsifier A food additive used to preserve the texture of emulsions. The most commonly used emulsifier used in cookingis 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.
Entrecte A French term meaning between the ribs. It is the tender, highly marbled cut taken from the boned set of ribs of beef.
Entre 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, todays 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.
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
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.
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.
Fondue Despite many misinterpretations, this isundoubtedly a Swiss specialty consisting of one or more cheeses ( usually Comt or Gruyre 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.
ForcemeatA mixture of raw or cooked seasoned ingredients used to stuff a variety of foods, especially sausages. Also the basis for pats, meat pies, terrines, quenelles, etc.
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.
Fruits de Mer A French term referring to any seafood or combination thereof.
FumA Frenchterm 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.
Garde Manger A French term for the member of a professional kitchen in charge of cold items, salads, and hors doeuvres.
Gargote An unflattering French term referring to any small, cheap, dirty restaurant serving poor quality food.
Gteau 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.
Glac 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.
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.
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.
H
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 265F.
Hard-crack stageA 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 310F.
Hash- A dish of finely chopped meats & vegetables (usually leftovers are used) combined with seasonings and sauted 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.
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 animals 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 doeuvre, 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.
Htelire The French term given to sauted or grilled meats and fish dishes served in or with hotel butter. (seehotel butter)
Huile The French word for oil, usually referring to cooking oil.
I
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.
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.
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.
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. Its 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.
Jambonnire 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 PanA 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 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
Kitchen Staff
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, sauted, and sometimes poached meat, fish, and poultry.
Garde-Manger prepares all cold items from the pantry area such as salads, hors doeuvres, pats and terrines.
Rtisseur 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.
Ptissier Prepares cooked desserts, pastries, ice creams, etc.
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
Lagniappe A Cajun or New Orleans term, the word refers to something extra one receives in addition to normal service.
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.
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.
MagretA portionof 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.
Matre dHtel 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.
MaltaiseA 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.
MareA 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.
Medallion Small, round cuts of beef, chicken, veal, or other meats taken from the tip or end cut, or formed in a mould.
MetsA French word describing any dish prepared for the entire table.
MeunireA French term meaning millers wife, used to describe a method of cooking where items are first lightly floured and then fried or sauted in butter.
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.
Mollusk One of the two main classificationsof shellfish, mollusks are invertebrates with soft bodies covered by a shell of one or more sections.
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 Car?me 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:
- Bchamel sauce(white) – White cream sauce thickened with a roux liason(a combination of flour and a fat). Bchamel sauce is the base for such sauces as Mornay sauce, and is the foundation for many savory souffls. In Italy, bchamel sauce is known as balsamella.
- Veloute sauce(blond) – Chicken stock, white veal stock, or fish fumet is the base liquid with a liason added. Velout 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.
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 GraterA 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 pures.
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.
Nioise- 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.
Nouvelle CuisineA 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.
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.
OleaginousPlants 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.
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.
P
Paillard A veal escalope or cutlet that is quickly sauted 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 ofthe 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 saut 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 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.
Ptisserie 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.
Ptissier 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.
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 tsp. measured.
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.
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.
PolonaiseA 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.
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.
Provenale 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.
Pure 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 commonlyproduced.
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
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 souffl dish made of ovenproof China or glass used to cook individual portions of foods or serve cold condiments.
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.
ReconstituteA 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.
RelishA 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.
Ribbon StageA 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”.
Rissol 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.
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.
RondeauA 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
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.
Saucisse The French term for a small sausage.
Saucisson The French term for a large, smoke cured sausage.
Saut- A cooking technique which refers to preparinga food quickly in oil and/or butter over direct heat.
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.
Seize Basically the same as searing, the term refers to cooking meat, poultry, or vegetables with hot fat or oil in a saut 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.
Shoulder A cut of meat referring to the part of the carcass to which the front legs are attached.
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.
Singeing The process of rotating poultry over a flame in order to burn off any feathers that remain after plucking.
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 doeuvers.
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.
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.
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 doeuvres 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.
Thread stage The stage in cooked sugar when a soft thread is produced when immersed in water. This occurs between 230 234 degrees F.
Tonnato An Italian word referring to dishes comprised or accompanied by tuna.
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.
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.)
U
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.
Vin French for “wine”.
Vinaigrette A basic preparation of oil and vinegar, combined and seasoned.
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.
Whetstone A stone slab used to sharpen knives.
Whip To beat ingredients vigorously to incorporate air increasing the volume of the preparation.
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”.
Copas from : http://kitchen.net/dictionary-of-cooking-terms/
