Culinary Glossary
Glossary of culinary terms.
Allumette
Allumette is a basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.
Allumette is a basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.
Bain-marie
A bain-marie is a hot water bath used during cooking or for holding a finished product.
A bain-marie is a hot water bath used during cooking or for holding a finished product.
Baking Soda
Baking soda, also known as sodium bicarbonate, is a chemical leavening agent used in baking that causes doughs to rise.
Baking soda, also known as sodium bicarbonate, is a chemical leavening agent used in baking that causes doughs to rise.
Batonnet
Batonnet is a basic knife cut measuring ½ inch × ½ inch × 2½—3 inches.
Batonnet is a basic knife cut measuring ½ inch × ½ inch × 2½—3 inches.
Blanch
Blanching is a cooking technique in which food is briefly immersed in boiling water or fat.
Blanching is a cooking technique in which food is briefly immersed in boiling water or fat.
Boil
Boiling is a technique where food is cooked in liquid that has reached its highest possible temperature of 212°F.
Boiling is a technique where food is cooked in liquid that has reached its highest possible temperature of 212°F.
Bolster
The bolster is the thick shoulder of heavy steel located at the front of a chef's knife handle where it meets the spine, or the top (non-cutting) edge of the blade.
The bolster is the thick shoulder of heavy steel located at the front of a chef's knife handle where it meets the spine, or the top (non-cutting) edge of the blade.
Bouquet Garni
A bouquet garni is a bundle of herbs and aromatics tied within sections of leek with cooking twine.
A bouquet garni is a bundle of herbs and aromatics tied within sections of leek with cooking twine.
Brunoise
Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.
Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.
Béchamel
Béchamel is a standard white sauce made from milk and roux.
Béchamel is a standard white sauce made from milk and roux.
Caramelization
Caramelization is a culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of 300°F or higher, causing them to turn brown.
Caramelization is a culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of 300°F or higher, causing them to turn brown.
Carpaccio
Carpaccio is a traditional Italian appetizer consisting of thinly sliced raw beef drizzled with olive oil and lemon juice, and finished with capers and onions.
Carpaccio is a traditional Italian appetizer consisting of thinly sliced raw beef drizzled with olive oil and lemon juice, and finished with capers and onions.
Chuck
Chuck is a beef primal cut taken from the forequarter of the carcass and consisting of parts of the neck, shoulder blade and upper arm.
Chuck is a beef primal cut taken from the forequarter of the carcass and consisting of parts of the neck, shoulder blade and upper arm.
Conduction
Conduction is a method of heat transfer where a piece of food is heated through direct contact with a hotter object like a hot pan.
Conduction is a method of heat transfer where a piece of food is heated through direct contact with a hotter object like a hot pan.
Convection
Convection is a method of heat transfer where food is heated by a moving heat source such as hot air that is circulated inside an oven by a fan.
Convection is a method of heat transfer where food is heated by a moving heat source such as hot air that is circulated inside an oven by a fan.
Cross-contamination
Cross-contamination is when bacteria are transferred from one food item to another via cutting boards, countertops, knives and other kitchen tools, or unwashed hands.
Cross-contamination is when bacteria are transferred from one food item to another via cutting boards, countertops, knives and other kitchen tools, or unwashed hands.
Fine Brunoise
Fine brunoise is a basic knife cut measuring 1/16 inch × 1/16 inch × 1/16 inch.
Fine brunoise is a basic knife cut measuring 1/16 inch × 1/16 inch × 1/16 inch.
Fine Julienne
Fine julienne is a basic knife cut measuring 1/16 inch × 1/16 inch × 2 inches.
Fine julienne is a basic knife cut measuring 1/16 inch × 1/16 inch × 2 inches.
Gremolata
Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. Traditionaly served with veal, it is also an excellent accompaniment for fish and seafood dishes.
Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. Traditionaly served with veal, it is also an excellent accompaniment for fish and seafood dishes.
Julienne
Julienne is a basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
Julienne is a basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
Kiwano
The kiwano is a fruit notable for the small, spiny "horns" that dot its bright orange and yellow skin.
The kiwano is a fruit notable for the small, spiny "horns" that dot its bright orange and yellow skin.
Large Dice
Large dice is a basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.
Large dice is a basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.
Maillard Reaction
The Maillard reaction is a culinary phenomenon that occurs when proteins in meat are heated to temperatures of 310°F or higher, causing them to turn brown.
The Maillard reaction is a culinary phenomenon that occurs when proteins in meat are heated to temperatures of 310°F or higher, causing them to turn brown.
Medium Dice
Medium dice is a basic knife cut measuring ½ inch × ½ inch × ½ inch.
Medium dice is a basic knife cut measuring ½ inch × ½ inch × ½ inch.
Mirepoix
Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces and soups.
Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces and soups.
Perishable
"Perishable" foods include animal-based products such as meat, poultry, fish, shellfish and dairy products, whether cooked or uncooked, as well as any cooked vegetable, starch or grain products including rice, pasta and potatoes.
"Perishable" foods include animal-based products such as meat, poultry, fish, shellfish and dairy products, whether cooked or uncooked, as well as any cooked vegetable, starch or grain products including rice, pasta and potatoes.
Pizza Peel
A pizza peel is a wooden board with a tapered edge and a long handle designed to slide pizzas and other baked items into the oven.
A pizza peel is a wooden board with a tapered edge and a long handle designed to slide pizzas and other baked items into the oven.
Poach
Poaching is a technique where food is cooked in liquid with a temperature ranging from 140°F to 180°F. It's typically reserved for cooking very delicate items like eggs and fish.
Poaching is a technique where food is cooked in liquid with a temperature ranging from 140°F to 180°F. It's typically reserved for cooking very delicate items like eggs and fish.
Remouillage
Remouillage is a weak stock made from resimmering bones that have been used to make stock once already.
Remouillage is a weak stock made from resimmering bones that have been used to make stock once already.
Rib
Rib is a beef primal cut taken from the center section of rib in the forequarter of the carcass. The rib is used for the traditional standing rib roast, also sometimes referred to as prime rib.
Rib is a beef primal cut taken from the center section of rib in the forequarter of the carcass. The rib is used for the traditional standing rib roast, also sometimes referred to as prime rib.
Roux
Roux is a mixture of equal parts fat and flour used for thickening sauces and soups.
Roux is a mixture of equal parts fat and flour used for thickening sauces and soups.
Sachet
A sachet is a small cheesecloth sack of herbs and spices used to add flavor to stocks.
A sachet is a small cheesecloth sack of herbs and spices used to add flavor to stocks.
Simmer
Simmering is technique where food is cooked in liquid with temperature ranging from 180°F to 205°F.
Simmering is technique where food is cooked in liquid with temperature ranging from 180°F to 205°F.
Small Dice
Small dice is a basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.
Small dice is a basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.
Sweat
To cook aromatic vegetables or other food, over low heat in a small amount of fat, usually in a covered pan or pot.
To cook aromatic vegetables or other food, over low heat in a small amount of fat, usually in a covered pan or pot.
Tang
The tang is the section of steel inside the handle of a chef's knife. It provides strength and helps balance the knife, making it easier to use.
The tang is the section of steel inside the handle of a chef's knife. It provides strength and helps balance the knife, making it easier to use.