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JMJ
Q3 TLE8
CULINARY TERMS
Members with Contributions: Ysabelle Artajo, Jerianne Uy, Savannah
Locsin, Martina Banhao, Angelo Pampliega, Amira Gamboa
1. Aromatics
(Ysabelle Artajo) Aromatics are ingredients that are used
to add fragrance and flavor to dishes.
These usually include herbs, spices, and
vegetables like garlic, onions, ginger,
celery, carrots, and thyme.
2. Bechamel
(Ysabelle Artajo) In bechamel sauce, aromatics like onion
and bay leaves are added to give the
sauce extra flavor. The onion is usually
pierced with cloves and cooked in the
milk to infuse it with taste. Afterward,
the aromatics are removed, leaving
behind a flavorful sauce.
3. Bouquet Garni
(Ysabelle Artajo) A Bouquet Garni is a bundle of herbs used
to flavor dishes like soups and stews. It
usually contains thyme, bay leaves, and
parsley. The bundle is removed before
serving.
4. Coring
(Savannah Locsin) Process that removes the center of fruits,
this removes the seeds or tough centers
from the fruit.
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5. Deglaze
(Savannah Locsin) Adding a liquid to a pan to dissolve the
brown bits of food that are stuck in the
bottom.
6. Hollandaise Sauce
(Savannah Locsin) This is a mixture of egg yolk and melted
butter, it is seasoned with salt and
pepper.
7. Liaison
(Jerianne Uy) In the culinary arts, liaison is a word that
broadly describes the process of
thickening a sauce using starch (such as
flour or cornstarch), egg yolks, fat, even
foie gras or puréed vegetables.
8. Mise en place
(Jerianne Uy) Mise en place is a French culinary phrase
which means "putting in place" or
"gather". It refers to the setup required
before cooking, and is often used in
professional kitchens to refer to
organizing and arranging the ingredients
(e.g., cuts of meat, relishes, sauces, par-
cooked items, spices, freshly chopped
vegetables, and other components) that a
cook will require for the menu items that
are expected to be prepared during a
shift.
9. Mornay Sauce (Angelo
Pampliega) A creamy cheese sauce made by adding
cheese (usually Gruyère or Parmesan) to
a béchamel sauce (a white sauce made
with butter, flour, and milk). It is often
used in dishes like gratin or as a topping
for vegetables or seafood.
10. Reduce (Angelo
Pampliega) In cooking, "reduce" means to simmer or
boil a liquid until it thickens and its
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flavor intensifies
11. Roux
- Amira Gamboa A mixture of equal parts flour and fat
(usually butter), cooked together to
thicken sauces, soups, and gravies. It is
used as a base for many sauces.
12. Sweat
13. Amira Gamboa To cook vegetables gently in a small
amount of fat over low heat until they
- (Martina Banhao)
become soft and release their moisture,
without browning.
14. Scoring - Lharra
Bantulo Cooking means making shallow cuts or
slashes on the surface of food, such as
meat, fish, or dough. This helps it cook
more evenly, allows flavors to penetrate,
and can create a decorative effect.
15. Veloute Sauce
16. Lharra Bantulo Velouté sauce is a smooth, creamy sauce
made by thickening a light stock (like
chicken or fish stock) with a roux (a
mixture of flour and butter). It is one of
the five mother sauces in French cuisine.
17. White Stock
- Martina Banhao A clear, flavorful liquid made by
simmering bones (usually chicken, beef,
or veal) with vegetables like onions,
carrots, and celery, but without
browning the ingredients. It’s used as a
base for soups, sauces, and other dishes.
