CULINARY TERMINOLOGIES
COMMERCIAL COOKING
CULINARY TERMINOLOGIES DESCRIPTION PICTURES
1. AU JUS With its own juices from
cooking, often refers to steak
or other meat.
2. AU SEC A liquid has been reduced
until its almost nearly dry, a
process often used in sauce
making.
3. AU GRATIN Sprinkled with breadcrumbs
and cheese, or both, and
browned. The phrase au
gratin’ literally means “by
grating” in French, or “with a
crust”
4. AL DENTE Cooking terms in used when
referring to the cooking of
pasta and rice, but
technically includes
vegetables and beans too.
5. BLANCH A quick method of cooking
food, usually green
vegetables, whereby the
items is basically scalded in
boiling hot water for short
period of time and then
refreshed in ice cold water.
6. BROIL Is what we know as grilling
7. BRINING The process of soaking meat
in a brine, or heavily salted
water, before cooking.
8. BONE To bone a piece of meat is to
remove the bone fromit.
9. CORING To remove the central
section of some fruits, seeds
and tougher materials that is
not normally consumed.
10. CUT IN Method of blending, usually
for pastry, where a fat is
combined with flour.
11. CURDLE When egg based mixture are
cooked too quickly and the
protein separates from the
liquid, leaving a lumpy
mixture behind.
12. CURE Non-heated method of
cooking where the food item
is packed with a salt mixture
and left so the moisture
draws out .
13. DICE A knife skill out the exact
measurement changes but
the shape is always a small
square.
14. DREDGING To coat moist foods with a
dry ingredients before
cooking to provide an even
coating.
15. DEEP FRY To cook food in a deep layer
of hot oil.
16. DEGLAZE To loosen bits of food that
have stuck on the bottom of
a pan by adding liquid such
as stock or wine.
17. EFFILER To remove the ends and the
string from the green beans.
18. FILLET Most commonly known as a
very tender cut of beef, but
can also refer to the meal of
chicken and fish.
19. FLAKE Refers to the process of
gently breaking off small
pieces of food, often for
combining with the other
foods
20. FRENCHING The process of removing all
fat, cartilage, and meat, from
rib bones on a roast by
cutting between the bones,
often referring to lamb, beef,
or pork rib.
21. GRILL Grilling food is applying dry
heat to food either from
above or below.
22. GLAZE A sticky substance coated on
the top of food.
23. GRATIN Is the topping that the often
either breadcrumbs or
grated cheese that forms a
brown crust when placed
under a hot grill.
24. GLUTEN A dish with a browned, crusty
top, often made a cheese.
25. HOCK The joint pig’s legs especially
the lower portion.
26. HERB An aromatic plant whose
leaves, stems, or flower are
used.
27. HULL The husk, shell, or external
covering of a fruit.
28. HARD BOIL Eggs cooked in their shell
until the yolk is firm and
solid.
29. INFUSE To steep ingredients, like tea
leaves or herbs in liquid to
external flavor.
30. ICE Frozen water used to chill
drinks or food.
31. INCISION A cut made into foods, often
to allow for better cooking or
to create a decorative effect.
32. INGREDIENTS A component used in a
recipe.
33. JARDINIERE A garnish of vegetables
usually carrots, green beans,
onions, and turnips.
34. JULIENNE To cut food into thin strips,
often used for vegetables,
fruits, or cheeses.
35. JELLY ROLL A type of cake made by
rolling a thin sponge filled
with a sweet filling, such as
jam or cream.
36. JUS
A rich, reduced stock used as
a sauce for meat.
37. KNEAD To work dough with your
hands to develop gluten,
resulting in a smooth and
elastic texture.
38. KETCHUP A condiment made from
tomatoes, vinegar, sugar, and
spices.
39. KIWIFRUIT A small, oval-shaped fruit
with a fuzzy brown skin and a
bright green flesh, know for
its tangy and slightly sweet
flavor.
40. KIRSCH A colorless fruit brandy
distilled from cherries, often
used in desserts and sauces.
41. LEEK A sweet, moderately flavored
edible plant member of the
onion family, long and
cylindrical in shape.
42. LENTIL Small, disk-shaped dried
legumes prized for their rich,
earthy flavor when cooked.
43. LEMONGRASS A highly aromatic, lemon-
flavored herb often used in
Asian cooking.
44. LIAISON A binding agent of cream and
egg yolks used to thicker
soups of sauces.
45. MARINATE To soak food in a flavorful
liquid to tenderize in and
enhances its taste.
46. MASH To crush food into a smooth
paste, often done with
potatoes, bananas, or beans.
47. MISE EN PLACE A French term meaning “put
in place” referring to the
process of preparing all
ingredients and tools before
cooking.
48. MINCE To chop food into very fine
pieces, smaller than dicing.
49. NOODLE A thin, elongated strip of
pasta, often made from
wheat flour, water, and
sometimes eggs.
50. NUTMEG A spice derived from the
seeds of a tropical evergreen
tree, used to flavor sweet
and savory dishes.
51. NIBBLE To eat small bites of foods,
often in a casual or leisurely
way.
52. NOUGAT A confection made from
sugar, egg whites, and often
nuts or other ingredients,
known for its chewy texture.
53. OLIVE A small, fleshy fruit that is a
staple in Mediterranean
cuisine, used for olives, and
as a garnish.
54. OVEN An appliance used for baking,
roasting, or toasting food.
55. OVERPROOF A term used to describe yeast
that has been allowed to rise
for too long, leading to a
weak and less flavorful
product.
56. OREGANO A fragrant herb with a slightly
better taste, often used in
Italian and Mediterranean.
57. PAN-FRY To cook food in a pan with a
small amount of fat over
medium heat.
58. PUREE To blend or mash food into a
smooth paste, often used for
soups, sauces, or baby foods.
59. PARBOIL To partially cook food in
boiling water before using it
in another cooking method,
such as roasting or grilling.
60. PASTRY A dough made from flour,
fat, and sometimes water or
eggs, used for making pies,
tarts, and other baked goods.
61. QUAIL A small game bird often used
in cooking, known for its
delicate flavor.
62. QUICHE A savory tart with a pastry
crust filled with eggs, cream,
and often cheese, vegetables,
or meat.
63. QUINOA A grain-like seed that is a
complete protein and a good
source of fiber, often used in
salads, soups, and as a side
dish.
64. QUESADILLA A Mexican dish consisting of
a grilled or pan-fried tortilla
filled with cheese and often
other ingredients, such as
meat, beans, or vegetables.
65. ROAST To cook food in an oven,
typically at a high
temperature, until it is
browned and tender.
66. REDUCE To simmer a liquid, such as a
sauce or stock, to
concentrate its flavor and
thicker its consistency.
67. RISOTTO An Italian rice dish cooked in
broth until it becomes
creamy and slightly sticky.
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