Glossaries

9/27/21, 4:00 PM Glossaries
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Monday, 27 September 2021, 3:48 PM
Site: TESDA Online Program
Course: Preparing Egg, Vegetable and Farinaceous Dishes (Preparing Egg, Vegetable and Farinaceous Dishes (Updated))
Glossary: Common and Foreign Kitchen Terms
A
A blanc
(a-blanh)
To keep white
A brun
(a-bran)
To make brown
A la
In the style of
A la carte
(-kart)
Separately priced items not part of a set
Accompaniment
something added to or served with food or a meal to make it better or more appealing
Al dente
(-dentey)
Cooked that is still tough when bitten (usually, pasta)
Amuse bouche
(ah-mooz-boosh)
Means “gratify the mouth”, this is usually a smaller version of a dish served after the order was taken. Also known as Amuse gueule
(ah-mooz-gœl).
Antipasto
(plural, antipasti)
Italian term for hors d’oeuvres which can be any dish including canapes, bruschette and a plate or a platter of cold antipasti composed
of cured meat, canned seafood items, cheese, relishes, mushrooms and vinaigrette- soaked beans or other firm vegetables
Appetizer
The first dish in a multi-course, sit-down meal traditionally prepared by the garde manger(gard-mahn-zhey) or the pantry chef
Appitizer
A Small dish of food or a drink taken before a meal or the main course of a meal to stimulate ones appetite.
https://e-tesda.gov.ph/mod/glossary/print.php?id=223&mode&hook=ALL&sortkey&sortorder&offset=0&pagelimit=0 1/14
Au beurre
(oh-burr)
With butter
Au bleu
(oh-blu)
Beef steaks cooked ‘blue’ or very underdone
Au four
(oh-for)
Oven baked
Au gratin
(oh-gratin)
Food sprinkled with grated cheese or breadcrumbs and browned under a hot oven
Au Jus
(oh-zhu)
Served with natural cooking juices
B
Bain-marie
(ban-marie)
A way of cooking or warming food by placing a container in a pot of very hot water. Used for preparations that must not cook over
direct heat, for keeping delicate sauces hot, and for melting chocolate
Ballotine
(ball-oh-teen)
A large piece of meat or a whole bird that is boned and stuffed
Baste
(beyst)
Pour juices or melted fat
Béchamel
(beh-sha-mel)
White sauce made from milk and white roux
Beurre Blanc
(ber-blahn)
Sauce made by reducing white wine with vinegar and shallots, then whisking in cold butter, emulsifying into a thick, buttery sauce
Beurre Manié
(ber-man-yey)
Butter and flour mixed together in equal parts and used to thicken liquids
Beurre Noisette
(ber-nwa-set)
Browned butter
Bisque
(bisk)
A shellfish soup that been thickened
Bouillon
(buh-yawn)
A clear, flavorful broth made by simmering beef, chicken, vegetable, or other ingredients
Bouquet garni
(bo-key gar-ni)
A small bunch of herbs; classically a bay leaf, few parsley sprigs, and few sprigs of thyme—wrapped in a leek leaf or bunched with a
piece of celery and tied with string
Brunoise
(broon-waz)
Vegetables cut into very small diced pieces
C
Canapé
(can-ah-pey)
An hors d'oeuvres consisting of a small bread or biscuit base covered with a flavored topping
Carcass
(kar-kahs)
The whole body minus the head, feet, entrails and hides (except for pork)
Chalazae
(ka-ley-zey)
The membranous strips that connect the eggs yolk to the eggshell
Charcuterie
(shar-koo-te-ree)
A range of dressed meat products
Chateaubriand
(sha-tow-bree-an)
A large steak cut from the head of the beef fillet
Chiffonade
(shi-fǝ-nad)
Finely shredded lettuce or sorrel used to garnish and flavor soups
Chinois
(shin-wa)
Fine/coarse conical strainer
Chowder
A thick chunky seafood soup; comes from the French chaudière which is a heavy, three-legged iron cauldron used to make stews by
fishermen
Coagulate
(kow-ag-yu-leyt)
To turn the state of a substance from liquid into jelly-like
Common Foreign Kitchen Terms

au jus-refers to steak or other meat roux-table sauce confit- dish
Compote
(kawm-powt)
Stewed fruit
Concassé
(kon-ka-say)
Roughly chopped
Confi
is any type of food that is cooked slowly over a long period of time as a method of preservation.
Confit
(kon-ka-say)
Roughly chopped
Consommé
(kown-so-may)
Broth that has been made clear
Coq au Vin
(kowk-oh-van)
Chicken cooked in wine, usually red wine
Cordon
Ribbon, indicates a thread or ribbon of sauce used to flavor and garnish culinary products
Coulis
(koo-lee)
Smooth, thick fruit or vegetable sauce made by pureeing or sieving the fruit
Court-bouillon
(kore-bwee-yone)
A flavored cooking liquor used in the cooking of fish and some internal organs of poultry
Crêpes
(krep)
Very thin pancakes
Croquettes
(kroh-ketes)
Cooked forcemeats of meat, fish or cooked vegetables, shaped and prepared for frying
Croûton
(kroo tohn)
A slice or piece of toasted bread
Crudite
(kru-de-tey)
Raw vegetables usually arranged creatively on trays and served with a dip. Also known as relishes.
D
Darne
(darn)
A steak of round fish on the bone
Devilled
To highly season with hot flavorings
Doneness
The condition of being cooked to the desired degree
Duxelle
(duke-sell)
A basic preparation of cooked finely chopped mushrooms, flavored with shallots and seasonings
E
E
M
Egg
are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of
these have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen, and vitellus,
contained within various thin membranes.
En croute
(ahn-kroot)
Cooked and/or served in a pastry crust
En papillote
(on pa-pee-yowt)
Cooking and serving foods in a paper bag
F
Farce
(fars)
A stuffing
Filet Mignon
(fee-ley meen-yon)
A thick slice of beef cut from the narrow end of a beef tenderloin
Fillet
(fee-ley)
A boneless piece of meat, poultry, or fish; the French version ‘filet’ refers to a cut of beef that is boneless
Flambé
(flom-bey)
A technique by which alcohol is added to a dish and ignited, both for effect and to burn off the alcohol
Fond
(fohn)
French word for stock – the flavored liquid base for making sauce, stew, or braised dishes
Fondue
(fone-dew)
From the French word “fondre” meaning to melt; a dish of warm, melted cheese flavored with wine in which bits of bread are dipped
foreign terms
A BLANC- to keep white
A U -beurre - with butter
French
(1) To trim the meat from the end of a bone
(2) To cut an item in thin lengthwise strips
Fumet
(few-may)
Essence of fish stock
Fungi
(foon-jahy)
Plant-like organisms that feed on decomposed matters
G
Garde manger
(gard-mahn-zhey)
The pantry chef
Gastric
(ga-streek)
A mixture of sugar and vinegar used to sharpen the flavor of tomato sauce or soup
Giblets
(jib-lets)
The edible internal organs of a bird such as the liver, gizzard and heart
Gravy
Traditionally mean naturally concentrated juices that come from meat as they roast; these juices can be combined with liquids such as
white or brown stock, milk, wine, then thickened with flour, cornstarch, or other agents to make it thicker and sauce-like.
H
Hash Brown
Russets hold together better than waxy varieties.
Hollandaise
(awl-lawn-daze)
A mother sauce made from emulsified egg yolks and clarified butter and flavored with lemon juice.
Hors d’Oeuvre
(awr-durv)
Small food items served on passed-around trays or on attractively-arranged platters during receptions and cocktail events.
http://www.goodhousekeeping.com/food-recipes/cooking/tips/a16958/dictionary-cooking-terms/
Al dente
To cook food until just firm, usually referring to pasta, but can include vegetables.
Bake
To cook food in an oven using dry heat.
Baste
To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavour and prevent
it from drying out.
Beat
To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer.
Braise
To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of
time in a covered pan until tender.
Broil
To expose food to direct heat on a rack or spit, often used for melting food like cheese.
Brown
To cook over high heat (usually on the stove-top) to brown food.
Caramelize
To heat sugar until it liquefies and becomes a syrup.
Chop
To cut vegetables into large squares, usually specified by the recipe.
Cream
To beat ingredients (usually sugar and a fat) until smooth and fluffy.
Cube
Like chopping, it is to cut food into small cubes, usually about 1/2 inch.
Dash
1/8 teaspoon.
Dice
To cut into small pieces, usually 1/4 to 1/8 chunks.
Dollop
A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food.
Dredge
To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed.
Dress
To coat foods with a sauce, such as salad.
Drizzle
To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted chocolate.
Dust
To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa.
Fillet
To cut the bones from a piece of meat, poultry, or fish.
Flambé
To drizzle a flammable spirit over a food while its cooking, to ignite the just before serving.
Fold
To combine light ingredients, such as whipped cream or beaten eggs whites, with a heavier mixture, using a over-and-under motion.
Glaze
To coat foods with mixtures such as jellies or sauces.
Grate
Creates tiny pieces of food, best for things like cheese to melt quickly or a vegetable used in a sauce.
Grease
To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking.
Julienne
Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long.
Knead
The process of mixing dough with the hands or a mixer
Marinate
To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish.
Mince
To cut as small as possible, most commonly used with garlic.
Pan Fry
Cook larger chunks of food over medium-heat, flipping once only.
Parboil
To partially cook by boiling, usually to prepare the food for cooking by another method.
Poach
To cook gently over very low heat, in barely simmering water just to cover.
Pinch
1/16 teaspoon.
Purée
To mash or grind food until completely smooth.
Roast
Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat.
Sauté
To cook small pieces of food over a medium-high heat with oil in a pan, usually to brown food.
Scald
To heat liquid almost to a boil until bubbles begin forming just around the edge.
Sear
To brown the surface of meat by quick-cooking over high heat into order to seal in the meat’s juices.
Shred
Done on a grater with larger holes, resulting in long, smooth stripes to cook or melt.
Simmer
Bring a pot to a boil, then reduce the heat until there are no bubbles.
Skim
To remove fat or foam from the surface a liquid.
Slice
To cut vertically down, thickness sometimes specified by the recipe.
Smidgen
1/32 teaspoon.
Steam
To cook food on a rack or in a steamer set over boiling or simmering water.
Steep
To soak a dry ingredient in a liquid just under the boiling point to extract the flavour, such as with tea.
Stew
To cook covered over low heat in a liquid for a substantial period of time.
Whip
To beat food with a whisk or mixer to incorporate air and increase volume.
Whisk
To beat ingredients with a fork or a whisk.
Zest
The outer, coloured peel of a citrus fruit.
Common Culinary Terms.docx
J
Jardinière
(zhar-dee-nyair)
A term used to denote vegetables cut into bâtonette
Julienne
(zhoo lee yen)
A term used to denote foods cut into thin strips
Jus
(zhoo)
With juice or gravy
Jus lié
(-lee)
Thickened gravy
Jus rôti
(-rotee)
Roast gravy, unthickened
Jus rôtilié (-roteelee)

Roast gravy, thickened
L
Lard
(lahr)
Solid fat from pork. Lard gras contains fat only, while lard maigre (bacon) contains meat as well.
Lentils
(len-teels)
Edible bean that grow in pods
Liaison
(ley-yey-son)
Mixture of egg yolks and cream used to thicken and enrich culinary products
M
Macerate
To soak in liquor in order to soften and add flavor; often applied to fresh fruits
Maillard Reaction
(ma-yard-)
The chemical reaction between the protein and carbohydrates when heat is applied to the meat
Mandolin
(man-do-leen)
A special vegetable slicer
Marinade
(mah-ree-neyd)
A preparation used to flavor meat, poultry, fish and vegetable
Marinate
To subject an item in a dry or wet marinade in order to soften and add flavor; often applied to meat, poultry and seafood
Médaillon
(may-die-yohn)
A round shaped portion of meat or fish
Meringue
(me-rang)
Mixture of beaten egg whites and sugar
Meuniere
(mun-yair)
A cooking technique where an item (especially fish) is dipped in flour and shallow-fried in butter
Minute (á la)
(mee-nut)
Cooked very quickly ‘in a minute’
Mirepoix
(meer-pwah)
A vegetable flavoring, roughly cut to various sizes according to requirements
Mise-en-place
(meez-ahn-plahs)
Put in place, in culinary jargon refers to advanced preparation
MODERN CUISINE
IT MEANS THE NEW RESTURANT
Mousse
(moos)
Any number of frothy, airy dishes, both sweet and savory usually lightened with whipped egg whites or cream
N
Nicoise
(nee-swahs)
Prepared with olives and tomatoes
O
Off-cuts
The pieces of meat obtained from trimming and fabricating
Offals
(oh-fahls)
The internal organs of animals consumed as meat; also referred to variety meats
P
Parfait
(pahr-fey)
Specialty single flavored ice-cream set in a mould
Paupiette
(poh-pyet)
A stuffed portion of meat/fish rolled into a cylindrical shape
Paysanne (á la)
(pay-zahn)
Peasant style, also indicates the use of particular shapes, i.e. circles, squares, and triangles
Petits fours
(pe-tee-furz)
Selection of after dinner sweet items
Pinfeather
A feather just emerging through the skin
Prosciutto
(pro-shu-to)
Dry-cured Italian ham usually sliced thin
Provençale (á la)
(pro-von-sal)
Regional or provincial style
Pulse
(pawls)
The edible seed of various crops
Purée
(pyu-rey)
A smooth, creamy substance made of liquidized or crushed fruit or vegetables
Q
Quenelle
(kuh-nels)
A dumpling of various shapes made of fine forcemeats produced from veal, chicken, fish, and game that is poached in water or stock
and usually served with a sauce
R
Ratatouille
(ra-tah-too-wee)
Dish made from red bell peppers, onions, tomatoes, zucchini, eggplant and often, olives
Roulade
(roo-lahd)
A slice of usually stuffed meat that is rolled, browned, steamed and/or braised
Roux
(roo)
A mixture of butter and flour cooked together; used as a thickener
S
Sinews
(see-nyoos)
Strong tissue that connects muscles to bones
Slice, Dice, Chop, Mince. ... A Dash, a Pinch, a Smidgen, and Seasoning to Taste. ... Roast, Bake,
and Broil. ... Saute, Sear, Brown, Char. ... Deep Fry and Pan Fry. ... Braise.
1. Steam, bake, grill, braise, boil or microwave your foods.

2. Modify or eliminate recipes that include butter or ask you to deep fry or sauté in animal fat.
3. Avoid added oils and butter; use non-stick cookware instead.
4. Don't add salt to food as it is cooking.
Sorbet
(sor-bey)
Frozen ices lightened by the addition of Italian meringue
Soufflé
(soo-fley)
A very light sweet or savory product
Spatchcock
(spach-kak)
A poultry or game bird split into two, usually, for grilling
Steam
Method of cooking food by using steam.
Stirring
To mix by or as if by stirring
Suprême
(soo-prem)
Denotes use of delicate cuts taken from the breast of poultry or game. Also a cut of fish on the slant, free from bone
T
Thaw
(tho)
To return to a normal temperature after being very cold
Truss
(trahs)
A procedure to secure items (usually a poultry) using a string
U
ULTRA-PASTEURIZATION
The process of heating up milk products to 137 degrees celsius for a few seconds and chilling it down rapidly, resulting in milk that’s
99.9% free from bacteria and extending its shelf-life.
V
VANDYKE
To cut a zig-zag or decorative pattern around fruit or vegetables to create decorative garnishes for food presentation.
Velouté
(ve-loo-tay)
A thickened sauce made from white stock and a roux
Vin (au) (veen)

In wine
Vinaigrette
(vee-ne-gret)
Also known as French dressing, literally means “little vinegar” in French; fairly thick salad dressing from a mixture of olive oil, wine
vinegar, and salt and pepper and flavored accordingly
Viscera
(vee-se-rah)
(singular, viscus); The innards or internal organs of animals
Y
Yield
(yeeld)
The amount or quantity produced
Z
Zest
The outer, coloured peel of a citrus fruit.

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9/27/21, 4:00 PM Glossaries

Separately priced items not part of a set

Cooked that is still tough when bitten (usually, pasta)

Beef steaks cooked ‘blue’ or very underdone

Served with natural cooking juices

Pour juices or melted fat

White sauce made from milk and white roux

A shellfish soup that been thickened

Vegetables cut into very small diced pieces

A range of dressed meat products

A large steak cut from the head of the beef fillet

Finely shredded lettuce or sorrel used to garnish and flavor soups

Fine/coarse conical strainer

To turn the state of a substance from liquid into jelly-like

Common Foreign Kitchen Terms

Broth that has been made clear

Chicken cooked in wine, usually red wine

Very thin pancakes

A slice or piece of toasted bread

A steak of round fish on the bone

Cooked and/or served in a pastry crust

A U -beurre - with butter

Essence of fish stock

Plant-like organisms that feed on decomposed matters

The pantry chef

To cook food in an oven using dry heat.

To cook over high heat (usually on the stove-top) to brown food.

To heat sugar until it liquefies and becomes a syrup.

To cut vegetables into large squares, usually specified by the recipe.

To cut into small pieces, usually 1/4 to 1/8 chunks.

To coat foods with a sauce, such as salad.

To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa.

To coat foods with mixtures such as jellies or sauces.

The process of mixing dough with the hands or a mixer

To cut as small as possible, most commonly used with garlic.

Cook larger chunks of food over medium-heat, flipping once only.

To mash or grind food until completely smooth.

To remove fat or foam from the surface a liquid.

To cut vertically down, thickness sometimes specified by the recipe.

To cook food on a rack or in a steamer set over boiling or simmering water.

To beat food with a whisk or mixer to incorporate air and increase volume.

To beat ingredients with a fork or a whisk.

The outer, coloured peel of a citrus fruit.

Common Culinary Terms.docx

(zhoo lee yen)

A term used to denote foods cut into thin strips

With juice or gravy

Jus rôtilié (-roteelee)

Edible bean that grow in pods

Mixture of beaten egg whites and sugar

A vegetable flavoring, roughly cut to various sizes according to requirements

Put in place, in culinary jargon refers to advanced preparation

Prepared with olives and tomatoes

Selection of after dinner sweet items

Dry-cured Italian ham usually sliced thin

A mixture of butter and flour cooked together; used as a thickener

Strong tissue that connects muscles to bones

1. Steam, bake, grill, braise, boil or microwave your foods.

Frozen ices lightened by the addition of Italian meringue

A very light sweet or savory product

A poultry or game bird split into two, usually, for grilling

To return to a normal temperature after being very cold

Vin (au) (veen)