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
Aerate (v.) - the process when dry ingredients pass through a
sifter and air is circulated through, changing the composition
of the material, often referring to flour
Aspic (n.) - a dish in which ingredients are set into a gelatine
made from a meat stock or consommé
Au gratin (adj.) - sprinkled with breadcrumbs and cheese, or
both, and browned
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, it is often used in sauce making.
Bain Marie (n.) - a container holding hot water into which a
pan is placed for slow cooking, otherwise known as a "water
bath" or "double boiler"
Barding (v.) - to cover a meat with a layer of fat, such as
bacon, before cooking, effectively maintaining the moisture of
the meat while it cooks to avoid overcookin
Baste (v.) - to pour juices or melted fat over meat or other
food while cooking to keep it moist
Beurre blanc (n.) - a sauce made with butter, onions, and
vinegar, usually served with seafood dishes
Bisque (n.) - a thick, creamy soup, with a base of strained
broth (see coulis) of shellfish or game
Blanching (v.) - to plunge into boiling water, remove after
moment, and then plunge into iced water to halt the cooking
process, usually referring to vegetable or fruit
Braising (v.) - a combination-cooking method that first sears
the food at high temperature, then finished it in a covered pot
at low temperature while sitting in some amount of liquid
Brining (v.) - the process of soaking meat in a brine, or heavily
salted water, before cooking, similar to marination
Chiffonade (n.) - shredded or finely cut vegetables and herbs,
usually used as a garnish for soup.
Concasse (n.) - to roughly chop raw or cooked food by
peeling, seeding, and chopping to make it ready to be served
or combined with other ingredients, usually referring to
tomatoes
Consommé (n.) - a type of clear soup made from richly
flavored stock that has been clarified, a process of using egg
whites to remove fat
Confit (n.) - meat cooked slowly in its own fat, usually
referring to duck
Coring (v.) - to remove the central section of some fruits,
which contain seeds and tougher material that is not usually
eaten
Coulis (n.) - a thick sauce made with fruit or vegetable puree,
used as a base or garnish
Croquette (n.) - a small round roll of minced meat, fish, or
vegetable coated with egg and breadcrumbs
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.
Dice - A knife skill cut - the exact measurement changes but
the shape is always a small square.
Dollop - A small amount of soft food that has been formed
into a round-ish shape. Yoghurt, whipped cream and mashed
potatoes are all examples of foods that can be dolloped.
Dress (v.) - to put oil, vinegar, salt, or other toppings on a
salad or other food
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 long
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 paté.
Escabeche (n.) - a dish consisting of fish marinated for
approximately one day in a sauce of olive oil, vinegar, herbs,
vegetables, and spices, and then poached or fried and allowed
to cool.
Frill - A fluted paper decoration placed over a protruding
bone. This type of garnish is classically found on the
presentation of a crown roast.
Fritter - A small amount of thick batter or breading, usually
containing food such as bits of meat, seafood, a sliced fruit
(apple, banana, pineapple), that is deep fried.
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 rum to a hot pan to create a burst of flames.
Frenching (v.) - the process of removing all fat, meat, and
cartilage 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
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.
Ganache - A rich cake or chocolate filling made by melting
chocolate in heavy cream. The mixture is stirred or blended
until smooth, with liqueurs or extracts added if desired.
Game - Any wild animal or bird that is consumption. hunted
for human.
Garnish - To add visual appeal to a finished dish. To decorate
a dish both with complementary attractive food, enhance its
appearance, and provide a flavourful foil.
Gazpacho (n.) - a Spanish dish of cold, uncooked soup, which
typically contain tomatoes, cucumbers, onions, garlic, oil, and
vinegar.
Giblets - The edible trimmings from internal organs of poultry,
or fowl, including the liver, heart, gizzard, and other visceral
organs. Although sometimes packaged with the giblets, the
neck is not part of the giblets. Giblets are sometimes used to
make gravy.
Glacé - The French term for "glazed" or "frozen." In the United
States, it describes a candled food.
Glaze - It is applied to a precooked or cooked surface to make
it shine or help it colour when cooked, such as an egg wash for
uncooked pastry and an apricot glaze for fruit tarts.
Galette (n.) - flat, round cakes of pastry, often topped with
fruitor a food prepared in served in the shape of a flat round
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.
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
Isinglass (n.) - a pure, transparent form of gelatin, obtained
from the bladders of certain fish, used in jellies as a clarifying
agent.
Incise - The technique of making shallow incisions into meats
or fish with a sharp knife for the purpose of either
tenderisation or to insert herbs/spices into the flesh.
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.
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
Jus lie (n.) - meat juice that has been lightly thickened with
either arrowroot or cornstarch.
Jalapeno - a small green Chile pepper that is mildly hot. They
are named after Jalapa, the capital of Veracruz.
Jambalaya - is a popular rice dish that originates in South
Louisiana. It features meat (whether pork, chicken, or rabbit),
seafood like shrimp, crab, and crawfish, cooked vegetables,
stock, rice, herbs, and spices.
Jasmine Rice - A fragrant long grain rice from Thailand that is
distinctly aromatic, soft and sticky when cooked. The length of
each grain four to five times its width.
Jicama - A bulbous, brown root with a crunchy white Interior
used in Latin American cooking. The sweet and nutty interior
is great for crudité platters and salads.
Julienne - Foods that are cut into very thin, match- stick like
strips.
Jus- A lightly reduced stock used as a sauce for roasted meats.
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
Kalakukko - A Finnish dish of bread filled with fish.
Kebab - Also spelled kabob, these are skewers of meat, fish, or
vegetables grilled over a fire. All countries serve some version
of this dish.
Kedgeree - A British variation of an Indian dish with rice,
smoked fish, hard cooked eggs, and bechamel sauce flavored
with curry. Finnan Haddie is most often used, but smoked
sturgeon or salmon are excellent substitutes.
Kefir - A fermented milk drink similar to a lassi, flavored with
salt or spices. Where available, kefir is made with camel milk.
Ketchup - A term derived from Asian cookery; this sauce is
known to be a sweet sauce made from tomatoes. Other forms
of ketchup are made from walnuts, mushrooms, and grapes.
Kissing Crust (n.) - the portion of an upper crust of a loaf of
bread which has touched another loaf when baking
Lactobacillus (n.) - a bacterium usually found in fermenting
products, such as yogurts
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
Lardons - Julienne of bacon. Strips of salt pork used for
larding
Larder - To insert thin strips of fat into meats before roasting.
Liaison (v.) - a binding agent of cream and egg yolks used to
thicken soups or sauces
Macerate (v.) - the process of softening or breaking into
pieces using liquid, often referring to fruit or vegetables, in
order to absorb the flavor of the liquid
Marinate (v.) - the process of soaking foods in seasoned and
acidic liquid before cooking for hours or days, adding flavor to
the food
Mesclun (n.) - a salad consisting of tender mixed greens such
as lettuce, arugula, and chicory, herbs, and edible flowers
Mignonette (n.) - roughly cracked or coarsely ground
peppercorns, used for au poivre dishes or for mignonette
sauce, which contains vinegar and is often used for oysters
Mince (v.) - to finely divide food into uniform pieces smaller
than diced or chopped foods, prepared using a chef's knife or
food processor
Mise en place (v.) -the preparation of ingredients, such as
dicing onions or measuring spices, before starting cooking.
Mother (n.) - the base sauce used to make other variations of
the original sauce; there are five variations: brown or
espagnole, velouté, béchamel, tomato sauce, and emulsions
Nappe (n.) - the ability of a liquid to coat the back of a spoon
or the act of coating a food, such as a leg of lamb, with glaze
Needling (v.) - injecting fat or flavors into an ingredient to
enhance its flavor.
Niçoise - Italian dishes made with tomatoes; Niçoise olives,
garlic, beans, anchovies, etc., prepared "Nice" style. Salad
Niçoise is made with potatoes, olives, beans, and a vinaigrette
dressing.
Nori - is a dried edible seaweed used in Japanese cuisine,
made from species of the red algae genus Pyropia, including
P. yezoensis and P. tenera.
Nutraceutical (adj.) - used to describe food that provides
health or medical benefits as well as nutritional value, also
known as functional food
Oeuf (n.) - the French term for egg
Oignon brule (n.) - literally meaning "burnt onion," a culinary
term for a half-peeled onion seared on a skillet
Ort (n.) - a scrap or morsel of food left over after a meal
Ouzo (n.) - an anise-flavored, strong, colorless liquor from
Greece.
Onigiri - also known as omusubi, nigirimeshi, or rice ball, is a
Japanese food made from white rice formed into triangular or
cylindrical shapes and often wrapped in nori.
Oven - is a tool which is used to expose materials to a hot
environment.
Oregano - Aromatic, pungent and spicy Mediterranean herb
from the mint family used for seasoning in cooking.
Ocean pout - A marine fish of the eelpout family found mainly
in the Pacific. The flesh is sweet and white and contains very
few bones. Sometimes called a "muttonfish."

Oceanic bonito - This small tuna (6 to 8 pounds) has a

light.colored meat similar to yellowfin. The Japanese call this
fish "katsuo" and the Hawaiians call it "aku."
Oatcake - A flaky, flat Scottish biscuit made with oatmeal.
Oat flour - Groats or rolled oats ground into flour.
Oat bran - The outer layers of the oat kernel that are goods.
particularly high in soluble fiber, good added to baked.
Oils - The liquid fat pressed from plants and their nuts or
seeds. The oil is extracted either by solvent- extraction or
cold-pressed.
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 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
Quadriller (v.) - to make criss-cross lines on the surface of
food, as part of food presentation
Quatre-epices (n.) - literally meaning "four spices," a finely
ground mixture of generally pepper, cinnamon, nutmeg,
ginger, or cloves, used to season vegetables, soups, and
stews.
Quesadilla - A corn empanada filled with meat and deep fried.
Quesadillas served in many restaurants are simply made with
flour tortillas, filled with cheese, folded over and cooked.
Quiche - A dish that is a light custard mixture of eggs, cheese
and sometimes a meat or vegetable fillings, baked in a pastry
shell.
Quasi - a French term for a cut of veal taken from the rump.
Quenelle (n.) - a small quantity of a mixture of creamed fish
or meat with a light egg binding, usually formed into a round
shape, and then cooked
Remouillage (n.) - a stock made from bones that have already
been used once to make a stock, making it weaker.
Render (v.) - to cook the fat out of something, such as bacon
Rondeau (n.) - a wide, shallow pan with straight sides and
two loop handles, often used for searing and poaching
Sautéing (v.) - to cook food quickly over relatively high heat,
literally meaning "to jump" as the food does when placed in a
hot pan

Scald (v.) - to heat a liquid so it's right about to reach the

boiling point, where bubbles start to appear around the edge
Sear (v.) - a technique used in grilling, baking, or sautéing in
which the surface of the food is cooked at high temperature
until a crust forms
Staling (v.) - a chemical and physical process in which foods
such as bread become hard, musty, or dry, also known as
"going stale".
Steep (v.) - to allow dry ingredients to soak in a liquid until
the liquid takes on its flavor, often referring to coffee, tea, or
spices
Sweat (v.) - gently heating vegetables in a little oil, with
frequent stirring and turning to ensure emitted liquid will
evaporate; usually results in tender, or in some cases such as
onions', translucent pieces
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

Thicken - the process of making a liquid substance dense by

adding a thickening agent (ex. flour, gelatin) or by cooking to
evaporate some of the liquid.
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
Ugli - A citrus fruit hybrid created from a grapefruit and a
tangerine.
Unsweetened Chocolate - (also called baking chocolate): You
don't eat unsweetened chocolate. It has no added sugar and
is generally composed of 55% cocoa butter and 45%
chocolate mass from the bean. It has an intense chocolate
flavor that must be tempered by sugar and other ingredients.
Unbleached Flour - Bleaching is a term referring to the
whitening of flour. Because newly milled flour may not make
the best quality baked goods, it is stored for a few months.
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.
Udon - A type of thick Japanese noodle prepared from wheat
flour and generally served in soup or broth.

Unleavened - The word which describes any baked good that

is made without leavener (a substance used to produce
fermentation in the dough), such as yeast, baking powder,
baking soda or any other leavening agent.

Vandyke (v.) - to cut a zig-zag pattern around the

circumference of a lemon to create decorative garnishes for
food presentation
Velouté (n.) - a type of sauce in which a light stock, such as
chicken of fish, is thickened with a flour that is cooked and
then allowed to turn light brown
Victual (n.) - any food or provisions for humans; all food is a
"victual"
Vol-au-Vent (n.) - a round pastry that is baked and then filled
with meat or vegetables after the fact
Vermicelli - This pasta literally means "Little Worms". It is
slightly thinner than Spaghetti and looks like fine strands.
Vichyssoise - A chilled soup, commonly made with potatoes
and leeks. Some recipes also use zucchini, apples, and carrots.
Vinaigrette - A dressing made with oil and vinegar, commonly
used on salads. Vinaigrettes may also contain mustard, citrus
juices or wine.

Vindaloo - The spiciest of all curry dishes. Vindaloos primarily

come from central and southwestern coastal India. They are
composed of a complicated roasted spice blend which
includes mustard seeds, eamin seeds, ginger, peppercorns,
fenugreek seeds, cloves, coriander seeds, and tamarind
concentrate.

Water Bath (or french term bain-marie) - a method of

cooking whereby food is placed in a dish, pan or bowl and is
sat in a large pan of warm water which surrounds the food
with gentle heat.
Wasabi - Japanese horseradish, a root that is dried and
ground to a fine powder. The powder is reconstituted and
used with soy sauce as a dipping sauce for sushi and sashimi.
Welsh Rarebit - A cheese sauce made with ale and seasoned
with mustard, black pepper, and Worcestershire sauce. It's
traditionally served on toast, sometimes with bacon bits. It
can also be used as fondue.
Whip - the process of beating food with a whisk to incorporate
air and to increase volume.
Whipping Cream - Also called heavy cream. Fat content is
around 40 percent; Will double in volume when whipped.
Whisk - A kitchen tool with strands of looped wire used for
beating. To whisk means to mix or beat with a wire whisk.

White Chocolate - White 'chocolate' doesn't contain a drop of

chocolate. But it does have cocoa butter, from which it gets its
faintly chocolaty flavor. The cocoa butter is blended with milk
and sugar to form the creamy confection, which is used for
both eating and cooking.
Wilt - to heat food until limp, such as to add a hot dressing to
leafy vegetables like spinach for a wilted spinach salad
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
X-cat-ik - Yucatan chillies of light yellow color, very hot
flavour usually used for meat and fish dishes.
Xanthan gum powder - natural corn syrup's carbohydrate
very useful in pastry to give them more texture.
XX, XXXX - symbols used sugar confections.
Yakitori (n.) - a Japanese dish of small pieces of boneless
chicken that is marinated, skewered, and grilled.
Yagi – Japanese word for goat.
Yard of Ale – An elongated glass, measuring approximately 26
inches long holding 42 fluid ounces
Yakitori - A Japanese dish of grilled skewered chicken. They
may also include vegetables, chicken livers, or ginkgo nuts.
They are first marinated in teriyaki sauce, a sweetened version
of soy sauce with the addition of sake, honey and ginger.
Yam - A thick vine tuber grown and eaten in South and Central
America and parts of Asia and Africa. Sweet potatoes are often
called yams, but are from a different plant species. True yams
may be found in Latin American markets and may be used in
most recipes which call for sweet potatoes.
Yankee pot roast - a "pot roast" is a piece of chuck or round
cut that is browned, then braised very slowly in a covered pot
with a little liquid. A "Yankee pot roast includes vegetables
that are added part way through the cooking process.
Yautia - [Spanish] sweet potato
Zest (v.) - to cut the zest, or the colorful part of the skin that
contains oils and provide aroma and flavor, away from the
fruit
Zakuski – The Russian version of tapas involving a lot of food
and vodka.
Zampone – A specialty of the town of Modena in northern
Italy, this consists of a hollowed and stuffed pig trotter which
is poached and served as a part of a traditional bollito misto.

Zabaglione - An Italian custard made with egg yolks and wine

or juices, which are beaten vigorously over hot water to form a
rich, creamy dessert. The custard can then be poured into
glasses and chilled to be eaten later, or eaten warm with fresh
fruit. Marsala is the most common wine used, though any
sweet wine such as Madeira, Champagne, or Sauterne may be
used.
Halva - a sweet dish or candy made from ground sesame
seeds, fruit or vegetables. Near Eastern in origin.
Hang - to tenderize game or meat by hanging in a cool, dry,
well-ventilated place.
Hard Sauce - a sweet liquor-flavored sauce traditionally
served on hot puddings and cold cake. Often offered at
Christmas with plum pudding.
Hardtack - a sailors name for sea biscuits.
Hash - a recipe using leftovers, this dish is made by dicing pre-
cooked meats and/or vegetables, and cooking with
seasonings, minced onions, herbs, or sauce in a frying pan
until crisp.
Haslet - country dish of pork sweetbreads, heart and liver. It is
cooked in a casserole, fried, stewed or ground with onions and
prepared as a sausage.
Herbs - any of a large group of annual and perennial plants
whose leaves, stems or flowers are used as a flavoring; usually
available fresh and dried.
Dictionary
Cooking Terminologies

Tle 10
Maraña, Chezler A.
10 - Narra