CULIN

ARY
DICTIO
NARY
*AL DENTE
Generally, this cooking term is used when referring to the cooking of
pasta and rice, but technically includes vegetables and beans too. Al
dente is translated as ‘to the tooth’ meaning something cooked but left
with a bite of firmness.

*BARDING
To cover a meat with a layer of fat before cooking, it maintains the
moisture of the meat while it cooks to avoid overcooking

*CLARIFY
Most often refers to butter, where the milk solids and water are
rendered from the butterfat. This is done by gently melting the butter,
allowing the two to separate and then skimming off the solids.

*DICE
A knife skill cut – the exact measurement changes but the shape is
always a small square.

*EFFILER
To remove the ends and the string from green beans.
Leah
Leah Marie Saludares
*FILLET
Most commonly known as a very tender cut of beef, but can also refer
to the meat of chicken and fish.

GRILL
Grilling food is applying dry heat to food either from above or below.
In South Africa, grilling refers to cooking food under the grill in your
oven (in the States this is called broiling) or can also refer to cooking
food in a pan with grill lines.

HULL
Refers to the husk, shell or external covering of a fruit. More
specifically, it is the leafy green part of a strawberry.

*INFUSE
To allow the flavour of an ingredient to soak into a liquid until the
liquid takes on the flavour of the ingredient.
*JUS LIE
Meat juice that has been lightly thickened with either cornflour or any
binding thickener.
Leah
Leah Marie Saludares
*KNEAD
To work dough into a soft, uniform and malleable texture by pressing,
folding and stretching with the heel of your hand.

*LARDING
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.

*MACERATE
The soaking of an ingredient, usually fruit, in a liquid so that it takes
on the flavour of the liquid. Can also be used to soften dried fruit.

*NAPPE
The act of coating a food with a thin, even layer.

*PAR COOKING
The process of not fully cooking food, so that it can be finished or
reheated later.
Leah
Leah Marie Saludares
*REDUCE
The process of simmering or boiling a liquid, usually a stock or a
sauce, to intensify the flavour or to thicken the consistency.

*SCALD
To heat a liquid so it’s right about to reach the boiling point, where
small bubbles start to appear around the edges.

*TOURNER
To cut and peel ingredients such as parsnips or potatoes into a barrel-
like shape. For aesthetic purposes but also to ensure that they cook
properly.
*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.

*VELOUTÉ
A type of savoury sauce in which a light stock, such as chicken or fish,
is thickened with a flour that is cooked and then allowed to turn light
brown, thickened with a blond roux.

WHIP
The process of beating food with a whisk to incorporate air and to
increase volume.

*ZEST
Refers to removing the outer part of citrus (called the zest) either by
using a grater, a peeler or a knife.