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Terms

Commonly encountered general cooking terms are listed here. For brevity, most terms specific to certain styles of cooking are omitted.

A

Aioli

A sauce made from garlic and olive oil, similar to mayonnaise

Albumen

Egg white

Al Dente

Italian for "by the tooth". Description of dried pasta cooked until tender but firm when bitten

Aromatics

Herbs, spices, and other plant materials that enhance the fragrance and flavor of prepared dishes

Arugula

A common salad green with a somewhat spicy flavor

B

Bake (verb)

Cooking food with a dry heat (i.e., in an oven)

Bake (noun)

Term used in the UK for a dish cooked in a casserole pan

Baking Powder

A mix of baking soda plus an acidic compound and a moisture absorber. Releases carbon dioxide, causing baked goods to rise, on its own (as opposed to plain baking soda). "Double-Acting" baking powder releases carbon dioxide twice: upon mixing with moist ingredients and during baking

Baking Soda

A leavening agent that needs to be mixed with an acidic compound (such as lemon juice or buttermilk) to work

Baste (verb)

Brushing or spooning liquids (such as pan drippings, etc.) over food while cooking to maintain moisture

Batter

Uncooked mixture of flour, eggs, and other ingredients to be used in baking or frying

Balsamic Vinegar

Vinegar which has been aged in barrels, producing a darker and sweeter liquid

Bisque

Soup based on a puree of vegetables or shellfish

Blanch

Plunging foods into boiling water for a brief period followed by rinsing with cool water. This improves the color and flavor of vegetables, and can be used to make skins easier to remove

Boil

Cooking food in a liquid heated until bubbles rise continuously and break the surface

Bouillabaisse

Seafood soup

Bouillon

Broth. Bouillon Cubes are small amounts of dehydrated broth (usually enough to make 1 cup of bouillon per cube)

Braise (verb)

Cooking food in a small amount of liquid (this liquid absorbs flavors from the food and can be used to make a sauce after cooking)

Bread (verb)

Coating a food item with flour, crumbs, or cornmeal, often by first coating in a liquid such as milk or egg whites to improve adhesion

Bread (noun)

Baked food made from flour and other dry ingredients, usually combined with a leavening agent

Brine

Salty liquid. Can be used to preserve foods.

Brisket

Cut of beef (or, less commonly, other meats) from the lower forequarter. Good for long, slow cooking methods.

Broil

Cooking food in direct heat (usually a red-hot electric element or gas-powered flame)

Broth

Liquid in which food (usually meat or vegetables) has been simmered

Brown

To cook (usually meat) quickly over high heat, which causes the surfaces to turn brown

Buttercream

Mixture of butter, sugar, and eggs

Butterfly (verb)

Cutting poultry or seafood such that it opens like a book (or wings of a butterfly)

C

Calorie

Amount of heat energy needed to raise the temperature of one gram of water one degree Celsius (a very tiny amount of heat)

Casserole

A large, deep dish used to both bake and serve foods. Also, food cooked in such a dish.

Caramelize

Browning sugars, vegetables, or meat juices slowly under low heat to bring out flavors

Chiffonade

Fine ribbons produced by rolling leafy vegetables in tight "cigar" rolls and cutting thin strips off the end of the roll

Chill

Placing food in a refrigerator or other cold environment until it is the same temperature throughout

Chinoise

Conical strainer with very fine holes used for straining sauces and coulis. Also known as a China Cap.

Chop

Cut food into irregular-shaped but fairly consistently-sized pieces

Corn Syrup

Mixture of corn sugar and an acidic compound in liquid form. May be clear or dark, and is always thick and sweet

Cornstarch

Corn kernels rendered as a powder. Useful for thickening clear (non-opaque) sauces and soups

Chowder

Thick soup made primarily from potatoes or other heavy starch foods

Clarified Butter

Butter which has had all milk solids and most water removed. Used to prevent burning of the milk solids when applying butter in high-temperature applications (such as browning meats)

Coat (verb)

To cover evenly with sauce or crumbs

Coddle (Eggs)

Cooking eggs in their shells (or in ramekins) in simmering water until set. By convention, "coddled eggs" have been cooked in this manner for 4-8 minutes and have runny yolks but firm whites. "soft-boiled" eggs have been coddled for 3-4 minutes, while "hard-boiled"eggs have firm yolks as well as whites after 15 minutes of coddling. A whole egg coddled for just 1 minute is used for Caesar salad preparation

Colander

Bowl with many small holes used to drain liquids from food preparations

Compote

Fruit cooked in a strongly-flavored syrup (usually made from liqueurs or spices)

Compound Butter

Spices or herbs mixed evenly into whole butter. Used when grilling or broiling meats and vegetables

Confectioners Sugar

Same as powdered sugar or icing sugar

Consommé

Clarified broth made by simmering a broth or stock with beaten egg whites, which collect impurities

Cool (verb)

Allowing food to reach a desired temperature while sitting in a room-temperature environment

Core (verb)

Removing the center of a fruit such as a pear or pineapple

Corned

Usually applied to meats, refers to a food that has been heavily salted and cured for preservation

Coulis

A mixture such as a fruit puree that is perfectly smooth and contains no small seeds or impurities

Cream (verb)

Stirring a fat (usually butter) with sugar until it resembles thickly beaten whipped cream

Cream (noun)

The layer that accumulates on the surface of fresh milk after cooling and standing for several hours

Cream of Tarter

Made from the acid left after winemaking. Can be added to eggs before beating to maintain stability and volume

Crepe

Very thin pancake

Crisp-tender

Description of vegetables cooked until just before they loose their crisp texture

Crush (verb)

Pressing a food item (such as a garlic clove) into very fine particles

Cube (verb)

Cutting food into large squares (usually no smaller than 1/2 inch on a side), usually with kitchen shears

Cure (verb)

Treating a food item (such as meat) with large amounts of salt or sugar for preservation

Custard

A liquid combined with eggs or milk and slowly baked until set

D

Deep-fry (verb)

Cooking food with hot oil in a vessel that is deep enough for the food to float in the hot oil

Deglaze (verb)

Removing the caramelized juices and bits stuck to the bottom of a pan after roasting meat by heating a small amount of liquid (usually wine or broth) in the pan while gently scraping the bottom. The resulting mixture can be used as the base of a sauce or gravy.

Degrease (verb)

Removing a layer of fat that forms on either simmering or chilled sauces

Demi-glace

A rich brown sauce formed by reducing meat stock and used mostly in preparation of other sauces

Dice (verb)

Cutting food into squares smaller than 1/2 inch

Dip (verb)

Submerging food in a liquid such that all sides are covered

Dissolve (verb)

Stirring a dry ingredient or powder into a liquid until it completely disappears

Double-boiler

Two pans that fit inside each other. Water is heated to boiling in the lower pan, which provides a soft, disperse heat source to the upper pan. Used for heating delicate sauces, etc.

Dough

A mixture of flour, liquids, and usually eggs or fats used in baking

Drain (verb)

Removing liquid from food by pouring into a colander or other straining device

Dredge (verb)

Coating an item evenly with flour, sugar, or other fine powder

Drizzle (verb)

Dribbling a liquid from a spoon or other container over a food in an uneven pattern

Dumpling

A small bit of dough, usually surrounding some kind of filling

Dust (verb)

Lightly sprinkling flour, sugar, or other fine powder over the top of an item

Dutch Oven

A thick-walled pot with a tight-fitting lid, usually made from cast iron and designed to be set in the middle of a fire for cooking

E

Egg Wash

Egg mixture that is brushed over food before deep-frying

Emulsion

Mixture of two liquids (such as oil and water) that do not normally mix evenly. Made with the addition of an emulsifying agent such as eggs to combine the two liquids.

Essence

Concentrated flavor of a particular ingredient

F

Fermentation

Conversion of sugar to carbon dioxide and alcohol by yeast. A very important process in most baking

Flake (verb)

Breaking into small pieces with a fork or other instrument (usually applied to cooked fish)

Flambé

Setting a volatile liquid (such as alcohol) to flame. Usually just used for presentation

Foie Gras

Livers of poultry (usually geese) that have been force-fed corn, lard, and salted water

Fold (verb)

Mixing two foams (such as egg white foam and egg yolk foam) together gently so neither foam collapses

French-fry (verb)

Deep-fry

Fromage Blanc

A kind of soft, creamy cheese made from cow's milk, with a texture a bit thicker traditional yogurt; usually served as a dessert cheese

Fry (verb)

Cooking food in oil or other fat over high heat

G

Ganache

Finely chopped chocolate whisked into hot heavy cream

Garnish

A decretive (and edible) item added to a plate before serving for presentation

Ghee

Clarified butter

Giblets

Selected internal organs of poultry, usually consisting of neck, heart, gizzard, and liver

Glaze (verb)

Brushing or drizzling a liquid over a food item to give the food a glossy appearance

Gnocchi

Very starchy dumpling, usually made from potatoes

Grate (verb)

Making small particles of food by rubbing against a rough surface (such as a food grater)

Gratin

Baked dish made by cooking solid foods in a liquid in a shallow dish (similar to macaroni and cheese)

Gravy

In the UK, the juices left in a pan after cooking meat. In the US, such juices are not called "gravy" until thickened by adding flour, cornstarch, or other agent. The term "gravy" is used in some other countries to refer to any thickened liquid

Grease (verb)

Coating the bottom and sides of a pan with butter, shortening, or other fat (or cooking spray) to prevent food from sticking during baking

Grease and Flour

Greasing a pan and then applying a small amount of flour by sprinkling in the pan and shaking the pan vigorously

Grill (verb)

Cooking directly above a heat source in open air

Gumbo

Shellfish soup thickened with okra or powdered sassafras and associated particularly with the Creole culture

H

Half-and-half

Mix of milk and cream, usually containing 10 to 12 percent fat

Hash

Chopped meat combined with potatoes or other vegetables, seasoned, and sautéed

Ham

Meat cut from the thigh of a pig

Heavy Cream

Also known as whipping cream. Contains 36 to 40 percent fat.

Hoisin Sauce

Thick, sweet sauce made from fermented soy beans, sugar, and salt. Used as a dipping sauce or glaze in Chinese cooking

Hollandaise

Sauce made with vinegar, egg yolks, butter, and lemon juice. One of the common Mother Sauces

Hull (verb)

Removing the steams and leaves attached to a fruit, berry, or vegetable

Husk (verb)

Removing the leaves and shell off a cob of corn

I

Icing Sugar

Same as confectioners sugar or powdered sugar

J

Julienne (verb)

Cutting (usually vegetables or fruits) into very thin, matchstick-like strips

Jus

The juices remaining in the pan after roasting or broiling meats

K

Kosher

Food prepared following Jewish dietary laws. Also, a coarse salt containing no magnesium carbonate

Knead (verb)

Massaging dough on a floured surface until it is smooth and even. Kneading develops gultens in flour, helping the dough maintain an even texture

L

Leavening

Rising of baked goods due to fermentation or other action

Lox

Yiddish word for salmon. Refers specifically to salt-cured belly of salmon

M

Mandoline

Tool used for cutting foods that can have a variety of different blades attached to it

Marinade

A preparation used to tenderize and/or add flavor to foods. Liquid marinades and usually acidic; dry marinades are usually heavily salt-based

Marinate (verb)

Letting food (usually meats) sit in a marinade for a length of time

Mayonnaise

A sauce that is an emulsion of oil, egg yolk, and vinegar or lemon juice

Meringue

Egg whites, usually combined with sugar, beaten until stiff

Mince (verb)

Cutting food into fairly uniform pieces, smaller than chopping, but larger than crushing

Miso

A thick paste of fermented soy beans. Used in Japanese cooking

Mix

Combining ingredients (usually dry) into an even distribution

Mizuna

A variety of mustard plant grown in Japan whose greens are used for decoration and flavor. Similar to arugula or dandelion greens

Mollet Eggs

Eggs that have been coddled for 5-7 minutes

Mother Sauce

One of several sauces commonly used as a starting point for other sauces

Mousse

A mixture infused with a light, airy substance such as egg whites or whipped cream

N

Napoleon

Alternating layers of puff pastry and other foods (usually custards)

O

Oeuf

Egg

Omelet

Beaten eggs cooked with butter and usually vegetables, chopped meats, or other ingredients

P

Panbroil (verb)

Cooking food (usually meat) quickly in an ungreased or lightly-greesed pan

Panfry (verb)

Cooking food (usually meat) in a pan without the frequent turning or tossing of sautéing

Papillote (verb)

Cooking food (usually meat) by wrapping in parchment paper or aluminum foil and baking so that it steams in its own juices

Parboil (verb)

Cooking partially by dunking in boiling water

Parchment Paper

Heat-resistant paper used to line baking pans (instead of greasing the pans)

Peel (verb)

Removing the outer covering of vegetables or fruits

Pernod

Brand name of a liqueur made from the licorice plant, similar to Greek Ouzo, Spanish Ojen, or French Ricard.

Pie

Food item consisting of a circular crust filled with other foods and often baked

Poach (verb)

Cooking in a simmering liquid that is just below the boiling point

Poultry

Birds

Powdered Sugar

Granualated sugar pulverized into a fine powder. Also known as icing sugar, confectioners sugar, or sacre glace

Prosciutto

A slat-cured, air-dried ham originating in Italy

Puree

Food blended until perfectly smooth. Also, the act of making such food

Q

Quiche

A pie with a butter crust filled primarily with eggs beaten with heavy cream

Quick Bread

Bread made with chemical leaveners (baking soda, etc.) rather than yeast

R

Ragout

Stew

Ramekin

Small dish to use when baking in an oven, often made of ceramic material

Reduce (verb)

Boiling liquid uncovered so that some evaporates, which concentrates flavors in the remaining liquid

Reduction

Result of reducing a liquid

Refresh (verb)

Rinsing just-coooked foods (usually vegetables) under very cold water to stop the cooking process

Roast (verb)

Cooking food (usually meat) uncovered and without liquid in an oven or other hot air source

Roast (noun)

A piece of meat prepared by roasting

Robiola

Italian cheese consisting of equal parts goat and cow milk

Rock Salt

Small pieces of rock containing mostly halite (naturally occurring salt)

Rolling Boil

Boiling liquid with bubbles rising so quickly that the surface appears to roll.

Roulade

Food item, usually meat or fish, rolled around a stuffing

Roux

Mixture of flour and butter, usually cooked together over medium heat. Added to sauces, soups, and gravies to make them thicker

S

Sabayon

Frothy mixture of egg yolks and other liquid (usually water or milk), beaten together over very light heat

Salt

The chemical compound sodium chloride (NaCl) used primarily for flavoring food and pulling juices from meats

Sauce

A somewhat-liquid preparation to add flavor or decoration when applied to other foods

Sauté (verb)

Cooking food in a small amount of oil or other fat over medium or high heat while frequently turning or tossing the food

Scald (verb)

Heating a liquid to just below boiling, where tiny bubbles appear at the edge. Or, dunking vegetables into scalding water briefly to help remove their skins

Score (verb)

Making light, shallow cuts on foods (usually meats) to help with cooking or flavoring

Sear (verb)

Applying very high heat briefly to meats or other foods to brown their surface and lock in juices

Sea Salt

Salt obtained by evaporating sea water

Season (verb)

Apply salt, pepper, herbs, or spices to food to add flavor

Shred (verb)

Cut into fine strips

Simmer (verb)

Cooking food by keeping it in liquid that is just below the boiling point (where small bubbles form and raise to just below the surface)

Skim (verb)

Removing the layer of foam or fat that collects on the top of a cooking liquid

Slice (verb)

Cutting a food (usually bread or meat) into flat, relatively same-size pieces

Slice (noun)

A piece of food that has been sliced from a larger pieces

Smother (verb)

Cooking food in a covered pan with little liquid

Snip (verb)

Cutting food into very small, irregular pieces (usually with kitchen shears)

Soft Peaks

Egg whites or whipping cream beaten until it forms a mound with a folded-over peak when dripped from the beaters

Soften (verb)

Making cold, hard food less hard by leaving at room temperature for a time or microwaving quickly

Sorbet

Fruit juice or other flavoring beaten into egg whites and frozen (the egg whites prevent large ice crystals forming during freezing)

Souffle

Light, fluffy food consisting of whipped egg whites, a sauce, and flavorings

Sour Cream

Cream cultured with lactic acid, resulting in a sour, tangy flavor. Usually contains 18 to 20 percent fat. Reducedfat verities are usually made from half-and-half and thus contain 10 to 12 percent fat

Spring-form Pan

Pan (usually round) held together with a spring which can be opened to remove sides an bottom after baking

Steam (verb)

Cooking food (usually vegetables) over boiling water in a covered pan

Stew (verb)

Cooking food in a small amount of water. Similar to braising, but usually with smaller pieces of food

Stew (noun)

Food prepared by stewing

Stiff Peaks

Egg whites or whipping cream beaten until it forms a mound with a crisp, stiff peak when dripped from the beaters

Stir-fry

Cooking similar-sized pieces of food in a small amount of oil over high heat, turning the food constantly

Stock

Rich broth of meat or vegetables. Used as a base for soups, sauces, and gravies

Strain (verb)

Removing large particles from a liquid by pouring it through a strainer or sieve with fine holes

Stuffing

Mixture of ingredients put inside of other foods

Sweat (verb)

Removing moisture from foods (usually vegetables or meats) by cooking partially covered over low heat

T

Table Salt

Rock salt ground into very small pieces, used to flavor food

Tart

A pie with no side crust

Tear (verb)

Breaking food into small, very irregular pieces, usually by hand

Toast (verb)

Browning food lightly using a skillet or broiler (or other heat source)

Toss (verb)

Mixing ingredients with a lifting motion (often applied to salads or pasta)

V

Vinegar

A sour-tasting liquid containing large amounts of acetic acid, usually produced by oxidizing wine

Vinaigrette

Sauce made with a ratio of 1 part vinegar to 3 parts oil

W

Whip (verb)

Beating a sauce or other food in an effort to inject air into it to increase volume

Whipping Cream

Very rich cream that doubles in volume when whipped. Contains 36 to 40 percent fat.

White Chocolate

Milk solids and sugar added to cocoabutter

Y

Yeast

A unicellular fungus used as a leavening agent in baking

Z

Zest (verb)

Grinding the zest of a citrus fruit off to add flavor to a preparation

Zest (noun)

The thin, colored, outside layer of citrus fruits