A Compilation

of Commonly
Used Words in
the World of
Culinary for
Vegetable
Cookery

Acidulate : Adding acid (e.g. lemon juice or vinegar) to
vegetables to enhance flavor or prevent discoloration.
Al dente : An Italian term describing the ideal texture
of vegetables when cooked - firm to the bite.
Alkali : Substances like baking soda used to change
the texture and color of certain vegetables during cooking.
Arame : A type of seaweed used in Japanese and
macrobiotic cooking often added to vegetable dishes.
Bain-marie : A water bath used for gently cooking
delicate vegetable dishes or keeping them warm.
Barding : Wrapping vegetables in fat (like bacon) to
add moisture and flavor while cooking.
Blanching : Briefly boiling vegetables then
immediately plunging them into ice water to halt cooking.
Chayote : A green wrinkled vegetable also known as
a vegetable pear often used in salads or stir-fries.
Chiffonade : A technique involving finely slicing leafy
vegetables or herbs into thin ribbons.
Chowchow : A tangy vegetable relish made from a
variety of pickled vegetables.
Deglaze : Adding liquid to a pan to loosen browned bits
of vegetables stuck to the bottom after sautéing.
Degustation : A culinary term for tasting a variety of
vegetable dishes in small portions.
Dukkah : An Egyptian spice blend made of nuts
seeds and spices used as a seasoning for roasted
vegetables.
Emulsify : To combine ingredients like oil and vinegar
into a smooth uniform mixture for dressings.
En Papillote : A cooking method where vegetables
are enclosed in parchment paper and baked.
Endive : A leafy vegetable with a slightly bitter taste
often used in salads or as a vessel for appetizers.
Espuma : Foamed vegetable-based sauces or soups
created using a siphon or whipping device.
Fermentation : The process of breaking down sugars
in vegetables by microorganisms often used in pickling.
Fiddleheads : The coiled edible shoots of certain
ferns commonly used in dishes after blanching or
sautéing.
Fondant : A technique involving cooking vegetables
slowly in butter and their own juices until tender.
Fricassee : A dish of sautéed or stewed vegetables in a
white sauce.
Gazpacho : A cold Spanish soup made from blended
raw vegetables, usually tomatoes and peppers.
Ghee : Clarified butter often used in Indian cooking
to sauté or flavor vegetables.
Gremolata : A chopped herb condiment made with
lemon zest garlic and parsley used to enhance vegetable
dishes.
Glazing : Coating vegetables with a glossy finish by
simmering in a sauce or sugar syrup.
Harissa : A spicy North African chili paste used to
flavor vegetable stews marinades or dips.
Heirloom : Vegetables grown from traditional seeds
often prized for their unique flavors and appearances.
Hoisin Sauce : A thick sweet and savory Chinese
sauce used as a glaze or marinade for vegetables.
Husk : The outer protective layer of certain
vegetables like corn or nuts.
Injera : A spongy Ethiopian flatbread often used as a
base to serve vegetable stews or curries.
Inflorescence : The edible flower part of certain
vegetables like broccoli or cauliflower.
Infusion : Extracting flavors from vegetables by
steeping them in a liquid (e.g. making vegetable broth).
Jackfruit : A tropical fruit often used as a meat
substitute in vegan and vegetarian dishes due to its
texture.
Jicama : A root vegetable with a crunchy texture
commonly used in salads or slaws.
Julienne : Cutting vegetables into thin matchstick-
like strips for use in salads or garnishes.
Jus : A thin flavorful sauce made from the juices of
cooked vegetables or meat.
Kaleidoscope Carrots : A variety of carrots with
multicolored flesh often used for visual appeal.
Katsuobushi : Dried fermented and smoked skipjack
tuna used to flavor Japanese vegetable dishes.
Kohlrabi : A member of the cabbage family with a
bulbous stem and edible leaves used in salads or slaws.
Kombucha : A fermented tea beverage often flavored
with fruits or vegetables
Lacto-Fermentation : Preserving vegetables by
fermenting them in a saltwater brine without heat.
Lacto-ovo Vegetarian : Someone who consumes
vegetables, eggs and dairy but avoids meat and fish.
Lardon : Small strips of fat used to add flavor to
vegetable dishes during cooking.
Lemongrass : A fragrant herb used to add a citrusy
flavor to vegetable broths soups or curries.
Macerate : Softening vegetables by soaking them in a
liquid often with sugar or alcohol to enhance flavor.
Maitake : A type of mushroom with a rich earthy
flavor often used in stir-fries or soups.
Marination : Soaking vegetables in a seasoned liquid
to add flavor before cooking.
Mirepoix : A mixture of diced vegetables (onions,
carrots, celery) used as a flavor base in cooking.
Nage : A flavored liquid used for poaching or stewing
vegetables to enhance their taste.
Nopalitos : Edible pads from the prickly pear cactus
commonly used in Mexican cuisine.
Nori : Edible seaweed is often used to wrap vegetables in
sushi or as a seasoning in Japanese cuisine.
Orecchiette : A pasta variety resembling small ears
often served with vegetable-based sauces.
Osmosis : The movement of water through vegetable
cells affecting texture during cooking or preserving.
Oyster Sauce : A thick savory sauce made from
oysters used as a seasoning in vegetable stir-fries.
Pak Choi : Also known as bok choy a leafy green
vegetable commonly used in Asian stir-fries or soups.
Panko : Japanese breadcrumbs used as a coating for
fried vegetables to create a crispy texture.
Parboil : Partially boiling vegetables to prepare them
for further cooking by another method.
Purée : Vegetables that have been cooked mashed
or blended into a smooth creamy consistency.
Quash : To suppress or stop the growth of vegetables
often used in gardening or agriculture.
Quenelle : A shaped mixture of vegetables (or other
ingredients)
Quinoa : A protein-rich grain-like seed often used as a
base in vegetarian dishes.
Ratatouille : A French vegetable stew containing
eggplant, zucchini tomatoes and bell peppers.
Rémoulade : A condiment or sauce often made with
mayonnaise and mustard used to accompany vegetables
or salads.
Roux : A mixture of fat (often butter) and flour used
to thicken sauces or vegetable gravies.
Sauté : Quickly fry vegetables in a small amount of oil
over high heat.
Sautéed Greens : Vegetables quickly cooked in a
small amount of oil over high heat to maintain their
texture and color.
Sorrel : A lemony-tasting herb often used to add
tartness to vegetable dishes or soups.
Sous-vide : A cooking method where vegetables are
vacuum-sealed and cooked in a water bath at precise
temperatures.
Tamarind : A sour fruit often used in Asian cuisines to
add tartness and depth of flavor to vegetable dishes.
Tatsoi : A leafy green vegetable with a mustard-like
flavor commonly used in salads or stir-fries.
Tian : A Provencal dish of layered vegetables baked in an
earthenware dish.
Tofu : A protein-rich soy product used as a meat
substitute in vegetarian and vegan dishes.
Umami : A savory taste often associated with certain
vegetables like tomatoes and mushrooms.
Umami Bomb : A term referring to ingredients (like
miso or soy sauce) that intensify the savory taste of
vegetables.
Umami Paste : A concentrated paste made from
umami-rich ingredients like mushrooms or miso used to
enhance vegetable flavors.
Vacuum-sealing : Preserving vegetables by removing
air from the packaging to extend shelf life.
Veganism : A dietary practice abstaining from all
animal products including dairy and eggs.
Vegetable Chiffonade : Thinly slicing a variety of
vegetables into ribbons similar to the technique used for
herbs.
Vegetable Medley : A mixture of various cooked
vegetables often served as a side dish or in casseroles.
Wakame : Edible seaweed commonly used in
Japanese cuisine often added to vegetable soups or salads.
Yacón : A South American root vegetable known for its
sweet taste, often consumed raw or cooked.
Yakionigiri : A Japanese dish made by grilling or pan
frying rice balls, occasionally stuffed or topped with
vegetables or other ingredients.
Yakitori : Skewered and grilled vegetables (or meat)
popular in Japanese cuisine.
Yakitori Sauce : A Japanese sauce made from soy sauce,
mirin, sake, and sugar, used to marinate vegetables or
meat before grilling.
Yam : A starchy tuberous
root vegetable, available in various species and used in
diverse culinary applications from fries to stews.
Yam Bean : Also known as jicama, it's a crunchy root
vegetable often used in salads, slaws, or as a crunchy
snack.
Yardlong Bean : A type of Asian bean with long pods,
often used in stir fries, salads, or as a vegetable side dish.
Yautia : A type of tropical root vegetable, also known as
malanga, used in Caribbean cuisine in stews, soups, or
mashed preparations.
Yield : In cooking, the amount of cooked vegetables
produced from a specific quantity of raw ingredients.
Wilted : Softening vegetables by heating, often used for
greens like spinach or kale.
Wilted : Softening vegetables by heating, often used for
greens like spinach or kale
Wok hei : The breath of the wok and the smoky flavor
imparted to stir fried vegetables.
Xanthan gum : A thickening agent used in vegetable
based sauces or dressings.
Xigua : Another term for watermelon, used in various
culinary preparations like salads or refreshing beverages.
Xoconostle : A prickly pear cactus fruit used in Mexican
cuisine to add a tangy flavor to
dishes.
Yuba : A Japanese term for tofu skin or bean curd sheets
used in vegetarian dishes or as a wrapper for vegetables in
some cuisines.
Yakiniku : A Japanese term for grilled meat or vegetables,
often served with various dipping sauces.
Yukon Gold Potato : A type of potato known for its
yellowish flesh and buttery texture, commonly used in
various vegetable dishes, especially mashed potatoes or
roasting.
Yuzu : A citrus fruit whose juice and zest are used to add
a tangy flavor to vegetable dishes.
Za'atar : A Middle Eastern spice blend containing thyme,
sumac, and sesame seeds, used to flavor roasted
vegetables.
Zest : The outermost peel of citrus fruits used to add
flavor to vegetable dishes.