This page is completely dedicated to giving you a quick version of the terms and techniques that professional chefs may learn in culinary school. These are cooking terms that you may or may not have seen/heard before, but which will definitely come up in your lifetime journey of cooking. It might be helpful to become familiar with them.
Acid Rinse – The process of dunking cut fruits or vegetables in water that has had vinegar added to it; this will prevent the browning.
Adjust – The chef tastes and corrects seasonings during the cooking process.
Aïoli – A strongly flavored mayonnaise-like condiment often flavored with garlic and/or herbs; commonly served with meats and fish.
À La – A French term which literally means “prepared in the style of”.
À la Mode – Describes when a dish is topped with ice cream.
À la Niçoise – Describes when a dish is topped with black olives, tomatoes, garlic, anchovies, and/or dried cherries.
Al dente – A term which is used to describe the correct doneness when cooking many vegetables and pasta. The food should not be soft or mushy, but instead have a more firm texture. However, with pasta especially, it should not have a hard or raw center.
Allumettes – When an ingredient is cut into strips, much like matchsticks.
Antipasto – A mix of Italian-style hors d’oeurves; examples include olives, sausages, cooked beans in vinaigrette, prosciutto wrapped melon, etc.
Aperitif – A sweet wine that is usually enjoyed prior to a meal to stimulate the appetite.
Appetizer- A small serving of a food or beverage that is eaten prior to the first course of a meal; an appetizer may also be considered the first course of a meal.
Bain-Marie – Also known as a “Water Bath”, this tern refers to a piece of equipment used in cooking to heat ingredients gently and gradually or to keep food warm over a period of time. This method can also prevent ingredients from getting so hot that they burn.
Bake – The technique of cooking food by a prolonged, dry heat. This method is primarily used for making breads, cakes, pastries, quiches, pies, etc. Other commonly baked items include potatoes, some pasta dishes, some egg dishes, etc.
Barbecue – Also known as BBQ or Bar-B-Que, this method refers to using fire, smoking wood or hot coals to cook food, most often meat and vegetables. The term can refer to the process of cooking or the apparatus used for the method.
Baste – This word refers to the action of spooning, brushing, or squirting liquid on food while it cooks. This both prevents it from drying out and adds flavor. Basting liquids often include: stock, meat drippings, beer, juice, melted butter, marinade sauces, etc.
Batter – A semi-liquid mixture which usually contains some form of flour with a liquid (sometimes other ingredients like egg, salt, or sugar are mixed in as well).
Beat – To mix vigorously with a fork, whisk, or mixer.
Béchamel – Also known as a white or cream sauce; made by thickening milk with white roux; other ingredients may be added to the base sauce, such as cheese or spices.
Bind – A technique in which you beat in egg or some other thickening agent to cause a mixture to hold together.
Bisque – A thick and creamy soup; can be served hot or cold.
Bite-Size – When an ingredient is cut into approximately ½” pieces, or small enough to fit in your mouth easily.
Blanch – This method describes the process of cooking where the ingredient, usually vegetables or fruit, are placed into boiling water, removed after a brief time (usually only minutes) and then placed immediately in ice water to stop the cooking process. The step of putting the food into the ice water is also referred to as “shocking” it.
Blend – To combine two or more ingredients by mixing them together well.
Blind Bake – The process of putting an empty pie shell in the oven to pre-bake it prior to adding pie filling.
Boiling – When liquid is heated to a temperature (at or around 212° F depending on type of liquid) it is said to be boiling. Boiling causes bubbles to rise to the surface of the liquid in rapid succession. Boiling temperature can be effected by altitude, type of liquid, etc.
Bouquet Garni – A term referring to a small bundle of herbs which are tied together or placed together in a mesh cooking bag. The combination of herbs (which usually consists of parsley, thyme, and bay leaves) is used to enhance flavors in soups and stews.
Braise – To braise is to first brown meat or vegetables in butter and/or oil, then cook them in a covered pot on low with a very small amount of cooking liquid. It is similar to using a slow-cooker or crock-pot in its effects, meaning that the slow cooking process tenderizes the food by breaking down its fibers and fats.
Brine – A solution of generally water, salt, and vinegar used for soaking and tenderizing meat; also commonly used in pickling.
Broil – This cooking term refers to the process of cooking food with very high heat and/or with heat applied directly to the food. A great way to cook without having to add oil.
Broth – Basically the same as “stock”; it is prepared by simmering meat, poultry, fish, or vegetables (or a combination of meats and vegetables) with herbs in a pot of water for several hours. This liquid can be used in many recipes and it is always a handy ingredient to have around.
Brown – The process of partially cooking meat to give it a brown color. Browning is typically done using a frying pan that has been preheated and greased prior to adding meat. Oftentimes onions and spices are added to the pan during the browning process to give flavor.
Bruise – To lightly crush an ingredient to release flavor; commonly used technique for releasing flavors in fresh herbs.
Butterfly – To cut food nearly in half so that when spread out and laid flat it resembles butterfly wings.
Canapés – Bite-sized rounds of bread or cucumber which is garnished and served commonly with cocktails.
Chiffonade – Thinly sliced vegetable or herbs commonly used to garnish dishes.
Chop (or coarsely Chop) – To cut an ingredient into small pieces; they do not all have to be the same size or shape.
Clarified Butter – Butter which has been melted and then chilled again. The solid is then removed and discarded. Remaining is clarified.
Clarify – To remove any sediment from a liquid, leaving it clear.
Clay Pot Cooking – This is a technique for cooking food in which an unglazed clay pot is soaked in water prior to being used. Doing so causes it to release steam while food is being cooked. This technique is most commonly used in European and Asian recipes.
Coddle – To coddle food is to heat it up in water to just below boiling point and keep at that temperature.
Coat – To cover one ingredient completely with another; for example, prior to frying chicken you might “coat” it in flour.
Combine – To mix ingredients together well.
Compote – A mix of fruit, served raw or cooked, as a side dish or garnish on meat.
Condiments – A general term used to describe sauces that garnish or dress a dish.
Convection Cooking – Convection ovens have a small fan in them which evenly distributes the heat to the food that is being cooked; this creates quicker cooking times and more evenly cooked food.
Converted Rice – White or brown rice which has been pressure-steamed then dried to remove starch and help retain nutrients.
Cookie Sheet – A flat sheet of metal, usually aluminum, that is very shallow; perfect for baking cookies, brownies, sheet cake, etc.
Cool – To allow food to sit out in the open until it is cool to the touch.
Core – To remove the middle seed area of a fruit.
Corned – Meat that has been cured/cooked in a brine (see brine).
Cubed – To cut your ingredients into small, cube-shaped pieces, ¼” – ½”.
Cup – A unit of measurement that is equal to eight fluid ounces.
Curing – To preserve meat, fish or cheese by drying and/or smoking it.
Cut In – This term refers to the process of mixing a solid fat, such as butter, with a dry ingredient, such as flour or sugar, until it forms into small and crumbly pieces.
Dash – A commonly used term that refers to 1/8 teaspoon or less of an ingredient.
Decant – The process of pouring a liquid, usually wine, from one container to another. This aerates the liquid and enhances flavors.
Deep Frying – A common cooking method in which food is submerged in hot oil. Due to the high temperature of the oil, foods cook extremely quickly in oil.
Deglaze – To pour hot stock, wine, alcohol, or water into a pot which you have been sautéing in; the purpose is to breakdown any flavor that is stuck to the pot and collect it in your food.
Degrease – To skim the top layer of fat or grease off a liquid, such as soup, stock, or gravy.
Dehydration – A process that removes water from food.
Demi-Glaze – A rich, deep-brown colored sauce which is made from veal and beef stock and is used to make many classic sauces creamy and glossy.
De-Vein – To remove the grayish-black vein that runs on the outer “back” of shrimp; do so by splitting the shrimp open at the top and pulling the vein out.
Dice – To dice is similar to a chop, except that the pieces should end up smaller.
Dilute – To make food less flavorful by adding more of one or more of the ingredients, usually a liquid.
Dissolve – The process of mixing a dry ingredient with a liquid until they are completely combined.
Dot – To drop bits of butter, cheese, or other ingredients onto a dish.
Double-Boiler – Usually a combination of either two sauce pans or a sauce pan and a bowl; the bottom saucepan is filled partially with water and kept at a rolling boil while the ingredients are cooked in the top saucepan right over the boiling water; this technique allows for gentle, even heat while cooking.
Drain – The process of pouring liquid off of your dish or ingredient.
Dredge – Lightly coating a piece of food, typically with flour, cornmeal, or breadcrumbs, prior to pan frying or sautéing.
Dress – To garnish a dish or, in the case of a salad, refers to putting salad dressing on.
Drippings – The juices that drip off of meat during cooking; these juices are delicious when spooned over the sliced meat, but it can also be made into gravy by degreasing and then adding roux until desired consistency.
Drizzle – To pour a very fine stream or just droplets of liquid onto a food item.
Dust – To lightly sprinkle a finished dish with a garnishing powder; for example, generally you would dust deviled eggs with paprika, or brownies with powdered sugar.
Dutch Oven – A cast iron pot that has a tightly fitting lid; commonly used to braise and/or roast meats and vegetables; perfect for making a one pot meal (try roasting at 300° F: beef, carrots, onion, celery, potatoes, and a little beer and chicken broth for about 2-3 hours, or until meat is cooked through and fork tender).
Entrée – Refers to the “main course” of a meal.
Epicure – Refers to a person who takes special interest in gourmet food and wine.
Filet (or Fillet) – Refers to a boneless cut of meat, chicken, or fish.
Finely – As in chopped finely; ingredient should end up small, but not as small as minced.
Flake – The process of breaking off small pieces or layers of food, oftentimes to check if food is done cooking; usually done with a fork.
Flambé – The process of using alcohol to caramelize your ingredients during cooking; caution should be taken as alcohol is extremely flammable.
Flour – To dust greased baking pans or sheets with flour until well coated. Then you shake extra flour out.
Fold – A technique in which you gently combine one ingredient with another by cutting through with a spoon or spatula.
Fond – Brown, caramelized bits of meats, onions, etc. often found in a pan after you have been sautéing; makes a wonderful base flavor to any sauce, soup, gravy, etc.
Food Mill – A hand or mechanically operated sieve that forces food through small holes and catches unwanted items such as seeds, skin, or larger chunks; works well for mashed potatoes, soups or bisques, and other pureed foods.
Food Processor – A mechanically operated kitchen appliance that allows for speedy processing of many foods; a food processor may be used to shred, chop, dice, knead, puree, mix, combine, etc. If you do not have a food processor, oftentimes you can use a blender instead, but you are a little more limited in what you can and cannot do.
Frying – The technique for cooking food that which involves heating oil to a very high heat for the purpose of quickly cooking food.
Garnish – The art of enhancing a dish by adding visual decoration to the plate; garnishes should always be edible.
Glace – A stock which has been cooked and reduced to a syrupy, thick consistency. A Glace is often used to add flavor, color, and texture to a sauce.
Glaze – A shiny coating that is applied to food to create sheen or browning effect.
Grate – The process of reducing a larger piece of food by rubbing it on a course or serrated surface, such as a cheese grater.
Grease – To spread (or spray) oil or butter on cooking vessel surfaces to prevent sticking.
Gremolada (Gremolata) – An Italian garnish often consisting of minced garlic, parsley, and fresh lemon zest. It is used to give dishes a bright and fresh flavor.
Griddle – Or Griddle Pan; a flat pan, often made of cast iron, used for grilling and for cooking pancakes, eggs, sausage, steaks, etc.
Grilling – A form of cooking that involves direct heat or flames. To be more specific, the term refers to a type of cooking that is done over direct heat or flames typically with the meat or vegetables sitting on metal grates. This is where the term “grill marks” derives.
Grind – Usually done in a food processor; the process of reducing a food to small particles.
High-Altitude Cooking – At sea level water boils at 212° F, while at an altitude of 7,500 feet water boils at 198° F. This means that at this altitude your water is boiling at 14 degrees lower than normal, causing foods to require longer cooking times.
Hors d’oueuvres – Also referred to as an appetizer; small portions of food prepared to be eaten before the main meal; often served with cocktails or other beverages.
Ice Bath – A mixture of water and ice used to chill food and beverages more rapidly than just ice alone.
Julienned – To julienne cut you simply slice your ingredients into long strips.
Kebab (Kabob) – Cubes of meat and vegetables on a skewer (metal or wooden) that are usually marinated prior to cooking or grilling; common ingredients are beef, chicken, lamb, onion, bell pepper, tomatoes, etc.
Knead – The process of mixing and working dough into a pliable mass (either manually or with a food processor or hand mixer). To knead by hand you should press the dough with the heels of your palms, fold the dough in half, give a quarter turn, and then repeat process. Keep doing this until dough is smooth and elastic.
Kosher – Foods which conform to Jewish dietary laws.
Ladle – To scoop soup or other liquid using a kitchen tool known as a ladle; this tool looks like a small cup-like bowl with a long handle for gripping.
Macerate – The process of soaking food, usually fruit, in a liquid in order to infuse it with the liquid’s flavor; for example, soaking fruit in liquor for a fruit punch.
Marbled – Refers to meat which has streaks of fat (which show up as white or off-white).
Marinade – A seasoned liquid used to add flavor to meats, chicken, fish, and vegetables prior to cooking them; marinades are typically acid based (lemon juice, vinegar, wine, etc) although you could really used almost any liquid for a marinade. Generally a marinade is seasoned with pepper, salt, and/or other spices.
Marinate – The act of covering meat or vegetables prior to cooking in order to add flavor. The easiest way to do so is to put the food you want to marinate into a resealable plastic bag and then pour marinade. Allow to sit in the refrigerator for several hours and up to several days depending on the food item being marinated.
Mash – To crush or grind a food item, most commonly root vegetables (for example, mash potatoes).
Melt – To heat a solid ingredient (like butter, chocolate, or cheese) until it becomes a liquid.
Meuniére – This is a fancy French word which actually means “miller’s wife”. It refers to a cooking method in which you first dredge the food in flour and then sauté in butter. It is a common technique to use on fish.
Mignonette – White or black peppercorns that have been coarsely ground.
Mince – To mince is to chop ingredient into very small pieces. Mincing garlic, for example, will give you the ability to spread it throughout your whole dish.
Mirepoix - Another French term; this one refers to the combination of diced carrots, celery, and onions, sautéed or roasted with butter or oil. A mirepoix is a common flavor base for dishes such as stocks, soups, stews, and sauces. Sometimes a mirepoix will also contain diced ham to enhance its flavor.
Mise en Place – This term literally means “put in place” (in French) and in professional kitchens refers to the common practice of having all your ingredients prepped prior to cooking. This includes all meats, vegetables, herbs, spices, etc.
Mix – The process of combining ingredients together to create one mixture; most commonly done by stirring.
Muddle – A technique for crushing fruit or herbs, most commonly used for drinks; generally you would put the ingredients being crushed into a tall glass or cocktail shaker, then use a muddler or muddling tool to smash.
Nap – Refers to applying a light coating of sauce so that you cover the food completely in a thin and even layer.
Oven Bag – A heat resistant bag that is used to cook meat in an oven without having to baste it; common cooking method for large turkeys or chickens.
Packed – To press and compact an ingredient; commonly used term when speaking of measuring an ingredient (for example, a recipe could call for a packed tablespoon of brown sugar).
Pan Fry – This technique is different than deep frying in that it uses far less oil. Typically the deepest the oil will get in pan frying is halfway up what you are frying. Keep in mind that with only one side will fry at a time so your food will need to be flipped at least once to cook both sides.
Parboil – The process of partially boiling food so that you can later finish cooking it. This technique is most commonly used for softening vegetables before roasting them.
Parchment Paper – A heavy, heat and grease resistant paper used to line baking sheets and to wrap food for baking.
Pare – The process of cutting off the outer layer or covering of a food; for example, removing the skin of an apple or potato.
Peel – The process of removing the outer skin or rind of a fruit or vegetable with a knife or peeler.
Pickling – Also known as brining or corning; this is the process of preserving food in a solution of salt water and/or vinegar. This procedure gives the food a salty or sour taste.
Pinch – Literally a pinch of seasoning; approximately equivalent to 1/16 of a teaspoon.
Pipe – The process of squeezing a mixture through a pastry bag or a resealable plastic bag (with one corner snipped off) onto food.
Plank Grilling – The grilling technique where food is cooked on a plank of wood on the grill; this infuses the food with the flavors of the wood.
Poach – This term refers to the process of gently simmering fragile foods (such as egg, fish, or fruit) that easily fall apart in a rapid boil. It is important to keep the heat on low and poach for as little time as possible to ensure your food does not break apart.
Posole (Pozole) – A Traditional Mexican soup from the Pacific Coast region of Jalisco, Mexico. It is thick and usually consists of pork, hominy, garlic, onion, peppers, cilantro, and some sort of broth.
Pope’s Nose – This part of a chicken or turkey is the fleshy stump that protrudes from the back end of the bird. It is often used in dressing and/or stuffing. Some people consider it a delicacy for its sweet flavor and tender texture, while others consider it to be greasy.
Preheat – The process of bringing your oven to desired cooking temperature prior to putting food in it.
Pressure cooking – A method of cooking which uses a specially sealed pot that does not permit air or liquid to escape below a certain, preset pressure. This causes pressure to build up inside the pot and which leads to a higher temperature for the liquid in the pot to rise to before it will boil.
Puree – The process of mashing food to a thick, smooth consistency. This can be done by hand or in a blender or food processor.
Reduce – The process of rapidly boiling or simmering a liquid for a period of time so that the volume of liquid becomes less due to evaporation. The liquid’s flavors will become more intense through this process.
Rest – This term refers to the practice of removing meat or poultry from its heating/cooking source prior to being done cooking. This will allow for the internal redistribution of juices in the meat which helps the meat to retain its juices once cut, evens out the temperature and doneness, and makes the meat easier to slice.
Rind – The outer peel or layer of fruit.
Roast – A cooking method which uses dry heat (as opposed to wet heat, such as boiling). To roast, you cook meats and vegetables in the oven at a medium heat. Roasting is considered a flavor enhancer for many vegetables and meat. Any piece of meat which has been cooked in this fashion is called a “roast”. During oven roasting, hot air circulates around the food being roasted, cooking all sides evenly.
Roll Out – To place ingredient, such as dough, on a board and roll thin using a rolling pin.
Rotisserie – A style of cooking meat where it is skewered on a long solid rod, known as a spit, and secured over a fire or fireplace (or even in the oven). The meat is rotated as it cooks so that it cooks evenly and its own juices continually baste it.
Roux – Refers to the common practice of mixing flour and fat (oil or butter) in a saucepan over medium-low heat for a few minutes until you have a paste. This mixture is then added to soups, stews, sauces, etc. to thicken. There are three types of Roux: white, blond, and brown. Both White and Blond Roux are both made with butter or oil and used in cream sauces. While a Brown Roux is made with either butter, oil, or the drippings from whatever meat you have been cooking and is used for darker soups and sauces.
Sachet - The term Sachet refers to a small mesh bag which is filled with various herbs and spices and used to flavor soups, stews, stocks, and sauces. A common combination includes bay leaves, whole peppercorns, thyme, rosemary, and parsley. Fresh herbs will always give off more flavor, but you can certainly use dried as well.
Sauté – The method of cooking food that uses a small amount of fat (butter or oil) in a shallow pan over relatively high heat. Food that is sautéed is usually cooked for a short period of time with the goal of browning it while preserving its moisture and texture.
Scald – The process of heating a liquid, usually milk or cream, to just below its boiling point. You do not want it to boil and burn, so when you scald a liquid you will see small bubbles forming around the edge of the pan then it is ready.
Score – The process of making shallow cuts on the surface of meats, poultry, and fish, to aid in the absorption of marinades and seasoning and to ultimately tenderize it.
Searing (or pan searing) - A technique which is used when grilling, sautéing, braising, and roasting, searing cooks the surface of the food (usually meat) at a very high temperature so that a crust forms.
Season – To enhance a food’s flavor by adding spices, herbs, salt, pepper, etc.
Self-Rising Flour – Flour that is pre-mixed with salt and leavening; this product is definitely a time saver in that you do not have to mix these ingredients into the flour during cooking.
Shred – To cut ingredients in very thin strips (like shredded cheese); or to pull ingredient apart with your fingers or two forks (like shredded chicken or pork).
Sieve – The process of straining liquid from food through a fine mesh strainer or cheesecloth.
Sift – To put an ingredient through a fine sieve; this technique is often used in baking to fully combine ingredients such as flour, baking soda, and salt.
Simmer – To allow liquids to slowly and gently cook barely below the temperature of boiling over low heat. You should see tiny bubble just coming to the surface of the liquid.
Skim – To remove any particles, foam, or grease floating at the top of a liquid.
Slice – To slice is to cut completely through an object. Think of it like slicing bread.
Slow Cooker - (or Crock-Pot, a brand name which is often used generically in the USA) A countertop cooking appliance that maintains a low temperature while in use (as opposed to baking or frying) for many hours, allowing you to leave dishes to cook unattended. You cannot simply ignore any other cooking appliance.
Smoke – The process of cooking, adding flavor to, or preserving food, especially meats and fish, by exposing them to smoke from smoldering or gently burning wood. You can use almost any type of wood for a whole variety of flavors (most common are oak and cedar).
Smoking Point – The temperature at which fats (such as butter and oil) begin to let off smoke and odor and start to break down. It is always best to use oil with a high smoking point if frying to avoid altering the flavor of your food. Butter generally begins to burn and smoke at 350° F, vegetable oil at 445° F, and olive oil at about 375° F.
Steam – A method of cooking that simply uses steam. Steaming food is considered a healthy cooking technique which can be used for many kinds of foods.
Steep (or welter) – The process of soaking something in usually hot liquid. A great example is soaking a tea bag in water.
Stew – A stew is a combination of solid foods that have been cooked in liquid that has reduced down to a thicker consistency. Common ingredients in stews are carrots, beans, peppers, potatoes, meat, poultry, sausages, and/or seafood. Wine, stock, and beer are commonly used liquids in stew. Simmer for several hours to allow flavors to combine.
Stir – The process of mixing with a wooden, plastic, or other spoon in circular motions.
Stir Fry - A cooking method in which you cook ingredients in a small amount of oil over a high heat. Commonly used in Asian cuisine and cooking.
Strain – The process of separating solid food from liquid by using a strainer; for example, you strain pasta from its cooking water.
Stuff – A technique which has you fill the cavity of one food with another food (or mixture of several).
Sweat – The process of slowly cooking vegetables in oil or butter over low heat, usually covered, without browning.
Tapenade – A common condiment in France; made from combination of capers, anchovies, olives, oil, lemon juice, and herbs, made into a paste.
Thicken – The process of making a liquid thicker in consistency by adding a thickening agent (such as a roux or cornstarch) or by reducing so that some of the liquid evaporates.
Toasted (or the process of toasting) – This term refers to the process of putting a dry ingredient on a dry heat source to warm and brown. There is no oil or butter involved.
Top – To add an ingredient (or several) to the top part of a food dish.
Toss – To mix all ingredients together lightly.
To Taste – To add an amount of an ingredient, such as salt or pepper, to your own personal preference.
Trim – To remove undesirable pieces from any type of food item; for example, you would generally trim excess fat off of meat.
Truss – To tie up or secure with skewers the legs and wings of poultry or other game in order to make it easier to cook with.
Vent – To allow for steam and/or heat to escape from a pot or other cooking vessel.
Vichyssoise – A soup that is generally made from leeks, potatoes, and cream, and which is served cold.
Warm – To heat food at a very low temperature (approximately 110° F); this method can also be used to slowly cook food for a long period of time (monitored of course).
Whip – To add air to ingredients by beating quickly by hand or with an electric mixer.
Whisk – To quickly mix ingredients in a circular motion using a kitchen tool called a “whisk” or a fork.
Zest – The thin layer of brightly colored outer skin on a citrus fruit; contains essential oils that are filled with flavor; can be removed with a paring knife or zester, making sure not to use any of the white rind which can be very bitter.
[...] Must-Have Cooking Terms [...]