Avtivity 2
what do you
"My Cooking terms Booklet"
What are common
culinary terms?
Culinary terms aren't just a chef's game.
The vocabulary that's thrown around the
kitchen has a purpose, and that's to speed
things up and make sure everyone stays safe.
This comprehensive culinary dictionary will
test your cooking mettle. Chefs,
restaurateurs, and even servers should know
these cooking terms and adapt to using them.
Plus, what better way to impress your
friends than to whip out these cooking
Aerate (v.) - the process when dry ingredients pass
definitions? While culinary terms are
usually different from kitchen slang, they
both fall under the category of kitchen
lingo, which is a language you’ll need to
speak to get by in the restaurant biz.
Aspic (n.) - a dish in which ingredients are set
If you are part of the cohort of chefs and
head cooks, growing faster than other
careers at a rate of 6%, you’ll need to
master these cooking terms, French, Italian,
or otherwise in origin, to succeed.
What are common culinary terms?
Common culinary terms range from ways to
prepare food and sauces to kitchen items to
dishes themselves. These cooking definitions
often come from other languages like French
and Italian and can be challenging to
understand. Learning the basics of cooking
vocabulary will help you to interpret
recipes, better understand the food you
serve, and help customers with questions
they have about unfamiliar terms.
A B
A la carte (adj.) - separately priced items from a
menu, not as part of a set meal.
Al dente (adj.) - cooked so it's still tough when
bitten, often referring to pasta
A la grecque (adj.) - served in the Greek style of
cooking, with olive oil, lemon juice, and several
seasonings, often referring to vegetables
A point (adj.) - cooking until the ideal degree of
doneness, often referring to meat as medium rare
Acidulation (n.) - the process of making something
acid or sour with lemon or lime juice
through a sifter and air is circulated through,
changing the composition of the material, often
referring to flour
strained broth (see coulis) of shellfish or game
into a gelatine made from a meat stock or consommé
Au gratin (adj.) - sprinkled with breadcrumbs and
cheese, or both, and browned
referring to vegetable or fruit
Au jus (adj.) - with its own juices from cooking,
often referring to steak or other meat
Au poivre (adj.) - coated with loosely cracked
peppercorns and then cooked, often referring to
steak
Au sec (adj.) - the descriptor for a liquid which
has been reduced until it is nearly dry, a process
often used in sauce making
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C
Bain Marie (n.) - a container holding hot water Chiffonade (n.) - shredded or finely cut
into which a pan is placed for slow cooking, vegetables and herbs, usually used as a
otherwise known as a "water bath" or "double
garnish for soup
boiler" Concasse (n.) - to roughly chop raw or
Barding (v.) - to cover a meat with a layer of
cooked food by peeling, seeding, and
fat, such as bacon, before cooking, effectively
chopping to make it ready to be served or
maintaining the moisture of the meat while it
combined with other ingredients, usually
cooks to avoid overcooking
referring to tomatoes
Baste (v.) - to pour juices or melted fat over
Consommé (n.) - a type of clear soup made
meat or other food while cooking to keep it moist
Beurre blanc (n.) - a sauce made with butter, from richly flavored stock that has been
clarified, a process of using egg whites to
onions, and vinegar, usually served with seafood
dishes remove fat
Confit (n.) - meat cooked slowly in its own
Bisque (n.) - a thick, creamy soup, with a base of
fat, usually referring to duck
Blanching (v.) - to plunge into boiling water, Coring (v.) - to remove the central section
remove after moment, and then plunge into iced of some fruits, which contain seeds and
water to halt the cooking process, usually tougher material that is not usually eaten
Coulis (n.) - a thick sauce made with fruit
Braising (v.) - a combination-cooking method that
or vegetable puree, used as a base or
first sears the food at high temperature, then
garnish
finished it in a covered pot at low temperature Croquette (n.) - a small round roll of
while sitting in some amount of liquid minced meat, fish, or vegetable coated with
Brining (v.) - the process of soaking meat in a
egg and breadcrumbs
brine, or heavily salted water, before cooking,
similar to marination
 D E
Deglaze (v.) - to remove and
dissolve the browned food residue,
or "glaze", from a pan to flavor
sauces, soups, and gravies
Degrease (v.) - to remove the fat
from the surface of a hot liquid
such as a sauce, soup, or stew,
also known as defatting or fat
trimming
Dredging (v.) - to coat wet or
moist foods with a dry ingredient
before cooking to provide an even
coating
Dress (v.) - to put oil, vinegar,
salt, or other toppings on a salad
or other food
H I
Harissa (n.) - a spicy,
aromatic chile paste made
from a variety of hot
peppers and spices, often
used in North African and
Middle Eastern cooking
Jus lie (n.) - meat juice
Effiler (n.) - to remove the
string from a string bean or to
thinly slice almonds
Emincer (n.) - to slice thinly,
similar to julienne style, but
not as lon
Escabeche (n.) - a dish
consisting of fish marinated for
rum to a hot pan to create a burst of
approximately one day in a sauce
of olive oil, vinegar, herbs,
vegetables, and spices, and then
removing all fat, meat, and cartilage
poached or fried and allowed to
cool
Infusion (n.) - the process of extracting
chemical compounds or flavors from a
vegetable in water, oil, or alcohol, by
allowing the material to remain suspended
in the liquid over time, also known as
steeping
Involtini (n.) - food such as meat,
poultry, seafood, or vegetables, wrapped
around a filling such as cheese, cured
meats, or nuts
Irradiation (n.) - the process of
exposing food to radiation, designed to
eliminate disease-causing germs from
foods
portion of an upper crust of
Isinglass (n.) - a pure, transparent form
of gelatin, obtained from the bladders of
certain fish, used in jellies as a
clarifying agent
F G
Fillet (n.) - a boneless piece of
meat, poultry, or fish; the French
version, spelled as "filet," is also
used when referencing a cut of beef
that is boneless, such as filet
mignon
Flambe (v.) - the process of adding
alcohol such as brandy, cognac, or
in the shape of a flat round
flames
Frenching (v.) - the process of
from rib bones on a rack roast by
cutting between the bones with a
sharp paring knife, often referring
to lamb, beef, or pork rib
J K
Jacquarding (v.) - the
process of poking holes
into the muscle of meat
in order to tenderize it,
also known as needling
Jeroboam (n.) - an
oversize wine bottle
holding about three
liters
that has been lightly
thickened with either
arrowroot or cornstarch
Galantine (n.) - a Polish dish of
de-boned stuffed meat that is
poached in gelatin stock,
pressed, and served cold with
aspic or its own jelly
Galette (n.) - flat, round cakes
of pastry, often topped with
fruitor a food prepared in served
cake, such as "a galette of
potatoes"
Gazpacho (n.) - a Spanish dish
of cold, uncooked soup, which
typically contain tomatoes,
cucumbers, onions, garlic, oil,
and vinegar
Kipper (n.) - a whole herring
that has been split into a
butterfly fashion from tail
to head, gutted, salted, or
pickled
Kirsch (n.) - a fragrant,
colorless, unaged brandy
distilled from fermented
cherries , used with fondue
Kissing Crust (n.) - the
a loaf of bread which has
touched another loaf when
baking
 L M
Lactobacillus (n.) - a
bacterium usually found in
fermenting products, such as
yogurts
Mesclun (n.) - a salad consisting of tender mixed
Larding (v.) - the process
of inserting strips of fat
into a piece of meat that
doesn't have as much fat, to
melt and keep the meat from
drying out
Liaison (v.) - a binding
agent of cream and egg yolks
well as nutritional value, also
used to thicken soups or
sauces
P Q
Parboiling (v.) - the process of adding foods to
boiling waters, cooking until they are softened,
then removing before they are fully cooked,
usually to partially cook an item which will
then be cooked another way
Parcooking (v.) - the process of not fully
cooking food, so that it can be finished or
reheated later
Pâté (n.) - a mixture of seasoned ground meat
and fat minced into a spreadable paste
Paupiette (n.) - a thin, flattened piece of
meat, rolled with a stuffing of vegetables or
fruits, which is then cooked before served
Persillade (n.) - a sauce or seasoning mixture
Rondeau (n.) - a wide,
of parsley chopped with seasonings, often used
as part of a saute cook's mise en place
Polenta (n.) - a mush or porridge made from
yellow or cornmeal which originated in Northern
Italy
Praline (n.) - a confection of nuts cooked in
boiling sugar until brown and crisp
N O
Macerate (v.) - the process of softening or breaking
into pieces using liquid, often referring to fruit or Oeuf (n.) - the French
vegetables, in order to absorb the flavor of the Nappe (n.) - the ability of a term for egg
liquid
Marinate (v.) - the process of soaking foods in liquid to coat the back of a Oignon brule (n.) -
seasoned and acidic liquid before cooking for hours
or days, adding flavor to the food
spoon or the act of coating a literally meaning "burnt
food, such as a leg of lamb, with onion," a culinary term
greens such as lettuce, arugula, and chicory, herbs,
and edible flowers glaze for a half-peeled onion
Mignonette (n.) - roughly cracked or coarsely ground
peppercorns, used for au poivre dishes or for
Needling (v.) - injecting fat or seared on a skillet
mignonette sauce, which contains vinegar and shallots flavors into an ingredient to Ort (n.) - a scrap or
as well and is often used for oysters
Mince (v.) - to finely divide food into uniform enhance its flavor morsel of food left over
pieces smaller than diced or chopped foods, prepared
Nutraceutical (adj.) - used to after a meal
using a chef's knife or food processor
Mise en place (v.) -the preparation of ingredients, describe food that provides Ouzo (n.) - an anise-
such as dicing onions or measuring spices, before
starting cooking health or medical benefits as flavored, strong,
colorless liquor from
Mother (n.) - the base sauce used to make other
variations of the original sauce; there are five known as functional food Greece
variations: brown or espagnole, velouté, béchamel,
tomato sauce, and emulsions
R S
Quadriller (v.) - to make criss- Remouillage (n.) - a stock
cross lines on the surface of Sautéing (v.) - to cook food quickly over
made from bones that have relatively high heat, literally meaning "to jump"
food, as part of food presentation
already been used once to as the food does when placed in a hot pan
Quatre-epices (n.) - literally Scald (v.) - to heat a liquid so it's right about
make a stock, making it to reach the boiling point, where bubbles start to
meaning "four spices," a finely appear around the edges
ground mixture of generally weaker Sear (v.) - a technique used in grilling, baking,
pepper, cinnamon, nutmeg, ginger, Render (v.) - to cook the or sautéing in which the surface of the food is
cooked at high temperature until a crust forms
or cloves, used to season fat out of something, such Staling (v.) - a chemical and physical process in
which foods such as bread become hard, musty, or
vegetables, soups, and stews as bacon dry, also known as "going stale"
Steep (v.) - to allow dry ingredients to soak in a
Quenelle (n.) - a small quantity
shallow pan with straight liquid until the liquid takes on its flavor, often
of a mixture of creamed fish or referring to coffee, tea, or spices
sides and two loop handles, Sweat (v.) - gently heating vegetables in a little
meat with a light egg binding, oil, with frequent stirring and turning to ensure
usually formed into a round shape, often used for searing and emitted liquid will evaporate; usually results in
and then cooked poaching tender, or in some cases such as onions',
translucent pieces
 T U
Tempering (v.) - raising the
temperature of a cold or room-
temperature ingredient by slowly
adding hot or boiling liquid, often
referring to eggs
Tourner (v.) -to cut ingredients
such as carrots or potatoes into a
barrel-like shape that form six or
seven sides on the length of the
item being cut, using a Tourner
knife or a paring knife
Trussing (v.) - to tie meat or
poultry, such as turkey with a
string, woven through the bird parts
by using a needle, in order to
create a more compact shape before
cooking
X Y
Xanthan gum (n.) - a food
additive, commonly used to
thicken salad dressings,
that is water-soluble and
produced by the fermentation
of sugar with certain
microorganisms
Xylitol (n.) - a naturally
fulfilling alcohol found in
most plants such as fruits
and vegetables, widely used
as a sugar substitute in
sugar-free chewing gums,
mints, and other candies
Ultra-pasteurization (n.) - the
process of heating up milk
products to 280 degrees
Fahrenheit for a few seconds
and chilling it down rapidly,
resulting in milk that's 99.9%
chicken of fish, is thickened with
free from bacteria and
extending their shelf-life
Unleavened (adj.) - made
without yeast or any other
provisions for humans; all food is
leavening agent, often
referring to bread
that is baked and then filled with
Yakitori (n.) -
a Japanese dish
of small pieces
of boneless
chicken that is
marinated,
skewered, and
grilled
V W
Vandyke (v.) - to cut a zig-zag
pattern around the circumference Whip (v.) - to beat food
of a lemon to create decorative
with a mixer to incorporate
garnishes for food presentation air and produce volume,
Velouté (n.) - a type of sauce in often used to create heavy
which a light stock, such as
or whipping cream, salad
dressings, or sauces
a flour that is cooked and then
Whisk (n.) - a cooking
allowed to turn light brown
utensil used to blend
Victual (n.) - any food or
ingredients in a process
a "victual" such as whipping
Vol-au-Vent (n.) - a round pastry
meat or vegetables after the fact
Z
Zest (v.) - to cut
the zest, or the
colorful part of
the skin that
contains oils and
provide aroma and Richard Roga
flavor, away from Parents Signature
the fruit
 module 2

Acitivity In
T.L.E

Submitted by:
Ryza Lorraine C. Roga

Submmited To:

Ma'am Ellaine Gosarin