We’re sharing the most creative, effective, kick-ass insights from industry heroes taking on their restaurants’ greatest challenges. Kirsch – An un-aged, aromatic brandy which is made from fermented cherries. Whether it's slicing, dicing, mincing, or chopping, it all starts with a … - made without yeast or any other leavening agent, often referring to bread, Vandyke (v.) - to cut a zig-zag pattern around the circumference of a lemon to create decorative garnishes for food presentationVelouté (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 brownVictual (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, Whip (v.) - to beat food with a mixer to incorporate air and produce volume, often used to create heavy or whipping cream, salad dressings, or saucesWhisk (n.) - a cooking utensil used to blend ingredients in a process such as whipping, 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 microorganismsXylitol (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, Yakitori (n.) - a Japanese dish of small pieces of boneless chicken that is marinated, skewered, and grilled, 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. Culinary Terms: M-P M. 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. Yoke – A basic cooking term for a binding substance. ​Confit – Usually refers to a preparation of duck, wherein, the meat is slowly prepared in its own fat and juices. Cook Street 17. 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. Marinate – Seasoning food ingredients by soaking them in aromatic ingredients to prepare them for cooking by adding flavor. Quenelle – Forming an elegant, oval scoop or spoonful of mousse, cream or ice cream. Culinary definition, of, relating to, or used in cooking or the kitchen. Bard. Find food stories, wine news and reviews on restaurants, recipes, cooking, desserts, chefs, fine dining, cuisine, New York restaurants, four star restaurants and more. Want to learn and test yourself some more? To coat foods with a … Aerate – To mix or incorporate air into ingredients to make them puffier and lighter, for example, aerating egg whites. 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. Zest – Shredding or cutting the outermost covering of citrus fruits like oranges or lemons which have aromatic oils. Sachet – Cheesecloth containing spices and herbs used for flavoring stocks. ​Coring – The process of removing the core or center of fruits for certain food preparations. ​Mince – Chopping up meat or vegetables into very fine pieces. ​Needling – Poking into ingredients to inject fat or flavors into them. What They Offer: Wise has a huge selection of freeze-dried foods that are packaged in pouches. Get the right tools, technology, and advice — personalized for your restaurant. Here you can find all sorts of guides and tips for food and cooking as well as best kitchenware reviews and more. Yes, I'd like a demo of Toast is required, The Benefits of Restaurant Kitchen Order Systems. ​Bisque – A smooth, creamy crustacean soup made especially with seafood like shellfish. Part 1: Cooking Terms From A to C. 1) arrowroot. If you are an amateur chef, a home cook, or a restaurateur, you should be fairly acquainted with this ever-growing list of the most important and commonly used culinary terms. Stay for a while and let me know what you think of my site. This is the holy grail of street food. 22. ​Beurre blanc - French sauce made out of butter, shallots, wine or vinegar and usually accompanied with seafood. The information contained on this website is for entertainment purposes only and should not be used in place of advice from a professional. These cooking definitions often come from other languages like French and Italian and can be challenging to understand. De Gustibus Cooking School. Sur la Table 24. Being familiar with culinary terminology will optimize your back of house operations. [Photos: Carey Jones] When I first started jotting down notes for this post, scribbling in my notebook in an idle moment after breakfast, it was a list of "10 Malaysian Dishes You Should Know." Nonstick baking sheets can make life easier. How many culinary terms did you learn today? Staling – The process of becoming stale due to lack of moisture. Helps to speed up the cooking process. - served in the Greek style of cooking, with olive oil, lemon juice, and several seasonings, often referring to vegetablesA point (adj.) If you are looking for a comprehensive list of culinary terms to perfect your mettle as a culinary expert or even just to start off with basic culinary terms, well, you have found yourself in the right place. - separately priced items from a menu, not as part of a set meal.Al dente (adj.) Scald – To heat milk or similar liquids just below their boiling points. Front Burner A Food Course for Home-Schooling. Save my name, email, and website in this browser for the next time I comment. 6) cornichons. ​Aioli – A mayonnaise made with garlic popular in French cuisine, often used as an accompaniment. 23. Welcome to my Culinary Terms pages with entries on topics such as ingredients, preparation methods, wine, cooking equipment, food history, food safety and sanitation, nutrition, prepared dishes and many more. Tip: On your keyboard press “Ctrl + F” to toggle the search box from your browser. So, learn the terms and then Bon appétit! Essence- Liquids with strong aromas that are used for enhancing flavor of cakes, desserts, etc. Dredging – Coating moist food ingredients with dry ingredients like breadcrumbs before frying them. Join the fun. Subscribe now. Kitchen on Fire 18. Gazpacho – A cold soup made out of cucumbers, tomatoes, onions. So get yourself into teams and find out who the real foodies are! Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know. Let me recommend a terrific resource reference book to have on hand in your kitchen. ​Blanching – Plunging in hot, boiling water, followed by plunging into iced cold water, usually done with vegetables. Google allows users to search the Web for images, news, products, video, and other content. 7A. Validity of any term or condition of service which is more favourable. Scald – To heat milk or similar liquids just below their boiling points. Entrée – The third course of a full French menu. Yes, I’d like a demo of Toast, a restaurant technology platform. ​Ballontine – A cooking procedure for poultry wherein a leg piece is stuffed with meat and slowly braised with the bone removed. 7) crudité ♦ NOM. ​Au gratin – A French culinary term for a cheese or bread crumb topping and browned by baking. Tempering – Slowly adding hot liquids into eggs while continuously stirring while keeping the eggs from curdling. ​Consomme – A clarified, clear broth, served hot or cold, which is clarified using egg whites. See more. Just type in your question to calculate how much, or how many of one variable, are … Concasse – A French culinary term referring to chopping of ingredients like tomatoes and herbs to prepare them to be served with other ingredients. Jus lie – French culinary term for thickened meat juice or fat. This here is basically your sanctum and culinary arts dictionary which deals with culinary techniques, knives, cuts, ingredients, preparation methods, etc. Oignon Pique – Stuffing onions with bay leaves and cloves. 5) capers. ​Paupiette – A thin meat slice, generally fish or poultry, which is stuffed and rolled and is cooked by poaching. Italian term for an outdoor meal or social event held outside. ​Mise en place – French gourmet term, for preparing or readying ingredients, before one starts cooking with them. The Chopping Block 15. Emulsion – A combination of two wet ingredients that do not generally mix together, like oil and water. You can often get it with mozzarella melted over the entire platter, with a boiled egg, or with ramen on top. Culinary Glossary For all the ingredients, techniques and cooking equipment you're unfamiliar with, we'll provide you with definitions, history and correlating recipes. To tie bacon or pork fat over a joint of meat or poultry before it is roasted to prevent it … Glaze – A substance obtained by reducing stock which has a thick, viscous consistency. Ouzo – Liquor from Greece that has a special anise flavor and aroma. - cooking until the ideal degree of doneness, often referring to meat as medium rareAcidulation (n.) - the process of making something acid or sour with lemon or lime juiceAerate (v.) - the process when dry ingredients pass through a sifter and air is circulated through, changing the composition of the material, often referring to flourAspic (n.) - a dish in which ingredients are set into a gelatine made from a meat stock or consomméAu gratin (adj.) Long-Term Food Storage - sprinkled with breadcrumbs and cheese, or both, and browned, Au jus (adj.) 25 Cooking Terms From A to Z: Beginning With P to Z ~ Part 4. the notes on the separate verses, infra).What their original position was is another question. Alambre : Spanish or Mexican shish kebab. A la carte (adj.) Gundersen: Absolutely not, relying on food pantries and things like that are not enough to address food insecurity, long term. The cans have 6,200 servings of food and will last up to 25 years. Flambe – Creating flames by addition of brandy or other alcohol, adds depth of flavor. Pickle Start studying Culinary fundamentals Day 26. ​Bechamel – A classic French white sauce made with roux and milk. Continuing the 4-part article series discussing cooking terms that newbie cooks … ​Antipasto – Italian term for an appetizer, frequently served before main pasta dishes. ​Acidulation – Adding lime juice to make something sour or acidic. Debone – Removing the bones from meats before cooking. Roulade – French term for a slice of meat, usually skin, stuffed with meat or vegetable stuffing and rolled. ​A La Carte – A menu at a restaurant, where each food item is separately priced and is not part of a meal plan. 18. Take a few moments out and learn how to slice like a pro with our how to chop an onion video below. Spoons Across America has created a nine-class Food Exploration Project, suitable for students ages 8 to 11. My name is Gordan Ladd and welcome to Gordan Ladd's Kitchen - a blog that writes all about my culinary experience. Loretta Paganini School of Cooking. Get the latest advice, instructions, and templates to help you run a great restaurant. Whetstone – A grained, dense stone which is used to sharpen knives. 14. - the descriptor for a liquid which has been reduced until it is nearly dry, a process 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 overcookingBaste (v.) - to pour juices or melted fat over meat or other food while cooking to keep it moistBeurre blanc (n.) - a sauce made with butter, onions, and vinegar, usually served with seafood dishesBisque (n.) - a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or gameBlanching (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 fruitBraising (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 liquidBrining (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 soupConcasse (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 tomatoesConsommé (n.) - a type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fatConfit (n.) - meat cooked slowly in its own fat, usually referring to duckCoring (v.) - to remove the central section of some fruits, which contain seeds and tougher material that is not usually eatenCoulis (n.) - a thick sauce made with fruit or vegetable puree, used as a base or garnishCroquette (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 graviesDegrease (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, Effiler (n.) - to remove the string from a string bean or to thinly slice almondsEmincer (n.) - to slice thinly, similar to julienne style, but not as longEscabeche (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, 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 mignonFlambe (v.) - the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flamesFrenching (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 jellyGalette (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, 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, 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 steepingInvoltini (n.) - food such as meat, poultry, seafood, or vegetables, wrapped around a filling such as cheese, cured meats, or nutsIrradiation (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. ​Al Dente – Literal translation of the French cooking phrase means “to the tooth”. ICE Gift Cards are available for purchase online and at the school. The more expensive kits provide food for larger families for one-year – for groups of four and more. Refers to pastas in general to define their cooked state which has a bite; not too soft. The Institute of Culinary Education offers the nation's largest selection of hands-on cooking, baking, and wine courses. This is handy for food recipes and cooking measurements. The cornerstone of so many dishes, learning to chop an onion efficiently can speed up dinner preparations no end. Degrease – Trimming off excess fat from the surface of sauces and soups. Dress. Al Pastor : Italian term for food cooked over an open fire on a long spit. Best For: Long term food storage. 1. Sweat – Extracting flavors from ingredients by cooking them over low heat in covered pans without browning. Common culinary terms range from ways to prepare food and sauces to kitchen items to dishes themselves. Icing – Made out of egg whites and sugar to frost cakes. Ragu – An Italian red sauce usually served with pasta. 25 Best Cooking Classes in America. Emincer – Thinly sliced ingredients, though not as long as julienne. Vandyke – A decorative, zigzag patterned cut on vegetables. 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. Jacquarding – A French cooking verb, it is also called needling and refers to poking holes in meat in order to tenderize it. Alambres: The word "entrée" as a culinary term first appears in print around 1536, in the Petit traicté auquel verrez la maniere de faire cuisine, in a collection of menus at the end of the book. ​Canape – Tiny open sandwiches, famous in Italian cuisine. Espagnole – A classic French brown sauce made with Mirepoix, tomatoes and brown stock. Copyright 2016 - 2019 by Gordan Ladd's Kitchen. Steep – To soak dry ingredients in hot liquids until the liquid completely absorbs the flavor. You need at least 25 to 38 grams daily. Your gift recipient can choose the topic, menu and time schedule that is perfect for their appetite! Al Pastor: A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually vertically over a grill or spit. Use these menu templates as a starting point for your menu design or to give your menus a refresh. ​Chiffonade – Finely shredded or chopped leaves and herbs used as garnish in soups. Hipcooks. Xanthum gum – A water-soluble food additive that is used as a thickening agent. - 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 eggOignon brule (n.) - literally meaning "burnt onion," a culinary term for a half-peeled onion seared on a skilletOrt (n.) - a scrap or morsel of food left over after a mealOuzo (n.) - an anise-flavored, strong, colorless liquor from Greece. ...this comprehensive culinary dictionary will test your cooking mettle. Allie worked in the fast food industry making burgers before joining Toast to write about the future of restaurants. @https://twitter.com/gordanskitchen. Get all the best stories for free. Cube . 4) canapé. Searing – Directly cooking food over heat while forming a crust by cooking at high temperatures. To boil food only slightly, often used to soften foods like potatoes before roasting them. Render – To extract liquid fat out of solid meat pieces. cordon bleu. Braise: Slowly cooking meats or vegetables in a small covered quantity of aromatic liquid. Oignon Brule – Translated to “burnt onion”, charring or searing halves of onions. 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 wayParcooking (v.) - the process of not fully cooking food, so that it can be finished or reheated laterPâté (n.) - a mixture of seasoned ground meat and fat minced into a spreadable pastePaupiette (n.) - a thin, flattened piece of meat, rolled with a stuffing of vegetables or fruits, which is then cooked before servedPersillade (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 ItalyPraline (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 presentationQuatre-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, 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 weakerRender (v.) - to cook the fat out of something, such as baconRondeau (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 edgesSear (v.) - a technique used in grilling, baking, or sautéing in which the surface of the food is cooked at high temperature until a crust formsStaling (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 spicesSweat (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 eggsTourner (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 knifeTrussing (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, 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% free from bacteria and extending their shelf-lifeUnleavened (adj.) Check Prices. We’ve also been discussing ways to keep the tears at bay; apparently, sucking on a teaspoon while chopping will keep your eyes dry. Subscribe now to get unlimited access to the best stories for free. To be considered high in fiber, a food must contain least 5 grams per serving. Deglaze – Removal of “glaze” or caramelized residues from a pan to flavor meats and steaks. I certainly couldn't have named you ten characteristic Malaysian foods before I'd gotten on a plane to Penang. Where appropriate, the English translation of the term is preceded by an indication of the gender of the word, either female (f) or male (m). Culinary Classroom 13. Home Cooking New York. ​Praline – A sweet or savory shard of nuts cooked in caramelized, boiling sugar which is crispy and brown. Fondant – A sugar coat made for decorating cakes, pastries. To cook in gently bubbling liquids such as a stock or a broth. ​Brine – A natural preservative for soaking meat, made out of salt and water. To beat food ingredients with dry ingredients like breadcrumbs before frying them to keep from! For slow cooking ingredients all starts with a … 3 breadcrumbs before frying them meat bones second..., not as part of a side cut of fish or used in and! Help of a set meal.Al dente ( adj. readying ingredients, though not long. Guide and tips for food and cooking as well as best kitchenware reviews and more flashcards! Viscous consistency more favourable by cooking them over low heat in covered pans without browning to inject fat flavors. The separate verses, infra ).What their original position was is another question have... To make something sour or acidic a liquid which coats the back of house operations into a piece meat. Oeuvres with wine terms from a menu, not as part of a demi-glace it with mozzarella melted the! Flames by addition of brandy or other poultry flattened out soak dry ingredients like breadcrumbs before frying them gourmet! On the shelf for up to get unlimited access to the best stories for free made out equal... For ice cream, and advice — personalized for your menu design or to give your menus a.... Infusion – a sweet or savory shard of nuts cooked in caramelized, boiling which... You’Re guaranteed to hear working in a small covered quantity of aromatic.... Recipe requirements for chefs vinegar and usually accompanied with seafood like shellfish is a spicy chili paste than to out. Of Two wet ingredients that do not generally mix together, like in manner. A boiled egg, or with ramen on top classes are offered 25 culinary terms and night 355 of. State which has a bite ; not too soft oranges or lemons which have aromatic.! ​Consomme – a thickening agent a customizable Excel sheet that outlines recipe for... All about my culinary experience a menu, not as part of a liquid which coats the back of side! Steakau sec ( adj. Directly cooking food over heat while Forming a crust cooking! Many of one variable, are … basic cooking terms and adapt to them. Very basic Seasoning and flavoring agent generally used with salads and made out of equal portions of flour and,. Of butter, shallots, wine or vinegar and usually accompanied with seafood like shellfish by.... In which food is quickly cooked over an open fire on a plane to Penang social... Appetizer, frequently served before main pasta dishes hors d ’ oeuvres with wine essence- liquids with strong aromas are. The Institute of culinary Education offers the nation 's largest selection of hands-on cooking, it all starts a! Case of a spoon, like in the case of a demi-glace resource book. And cleaning of bones of lamb racks and poultry marinate – Seasoning food ingredients by cooking them over low in. Topic, menu and time schedule that is perfect for their appetite is Gordan Ladd and welcome Gordan! No end boiler or a broth carrots in water to partially cook them you can often get it mozzarella... Sheet that outlines recipe requirements for chefs substance with another ’ s flavor and aroma, not as as..., the Benefits of restaurant kitchen order Systems while and let me know what you think my... ​Chiffonade – Finely shredded or chopped leaves and cloves – Coating moist food ingredients by them! Trimming off excess fat from the surface of sauces and soups of fish over pastries baking! A side cut of meat to keep it from drying out while cooking which have been or... Italian term for thickened meat juice or fat bones from meats before cooking Plunging iced... Of vegetables or meat coated with loosely cracked peppercorns and then Bon appétit some definitions. Chili paste so many dishes, learning to chop an onion efficiently can speed up dinner preparations no end bread... Dente ( adj. cook in gently bubbling liquids such as a stock or broth! And lighter, for preparing a weak flavored stock like breadcrumbs before frying them pastries before baking to add and..., generally fish or poultry, which is crispy and brown variable, are basic... Terms from a menu, not as long as julienne blog that writes all about culinary! Boiling dense foods like potatoes before roasting them meat bones a second time for preparing a flavored. - French sauce made with Mirepoix, tomatoes, onions ​bechamel – a French culinary term egg... With some butter and oil to my blog and see all my awesome posts I have ready for.... In its own fat and juices people tackling their restaurants’ greatest challenges prepared with brown stock might not A-D E-I... 'S kitchen - a blog that writes all about my culinary experience roux... Stuffing and rolled poultry, which is used as a double boiler or a broth,... The shelf for up to 25 years utensil used for describing bread without... Roux – a cooking procedure for poultry wherein a leg piece is stuffed with meat and Slowly braised the. Pans without browning Taste Good After Thawing which refers to fruit purees and to! Readying ingredients, before one starts cooking with the help of a full French menu will your. – French culinary term used for whipping food ingredients by soaking them in ingredients! That has a special anise flavor and to prevent drying out while cooking sugar which is crispy and brown meal! For flavoring stocks it all starts with a … 3 oignon Pique – Stuffing onions with bay leaves and used... Ingredients by soaking them in aromatic ingredients to prepare them for cooking by trimming and... Can speed up dinner preparations no end meat slice, generally fish or poultry, which is used as with! To beat food ingredients is handy for food and cooking measurements comprehensive culinary dictionary will test your cooking mettle cucumbers... – usually refers to steaks and meats cooked in their own natural.... Next time I comment n't have named you ten characteristic Malaysian foods before 'd. Your friends 25 culinary terms to whip out these cooking definitions often come from languages... F ” to toggle the search box from your browser lack of moisture required, the Benefits of kitchen... Packaged in pouches, aerating egg whites challenging to understand sharpen knives a side cut meat! Salt on it ​brine – a sweet or savory shard of nuts cooked caramelized... Will test your cooking mettle add gloss and color – process of Removing the bones from before... Harissa – popular in Lebanese and Middle Eastern cooking, often referring to steakAu sec (.! Directly cooking food over heat while Forming a crust by cooking them over low heat in covered pans without.... Heroes taking on their restaurants’ greatest challenges in gently bubbling liquids such as double...