Kitchen Glossary

Al dente - “with a bite”-food is slightly undercooked, usually applies to  pasta.

Au Gratin - dish with a browned topping of bread crumbs and cheese.

Au Jus - a sauce of natural juices served with meat and lamb.

Bain-Marie - a hot water bath used to keep food from cracking during baking.

Bake - cook in a heated oven.

Barbeque - cook outdoors with charcoal, wood, or gas grill.

Baste - moisten food with a sauce or pan drippings while cooking.

Beat - mix ingredients rapidly to make a mixture smooth.

Bind - an ingredient that is added to hold the mixture together, usually egg.

Bisque - a seafood based soup that is creamy.

Blanch - pre-cook in boiling water for a few minutes.

Blend - combine ingredients together.

Boil - cook in liquid hot enough to cause bubbles to rise to the surface.

Bouillon - a clear soup made by cooking meat-similar to a stock.

Bouquet garni - a small bundle of herbs in cheesecloth or tied together.

Braise - brown meat slowly in a small amount of liquid.

Bread - coat with bread crumbs.

Broil - cook by direct heat under a broiler or on a grill.

Brown - cook quickly to sear the outside and lock in juices.

Broth - a clear soup made from meat or fish stock.

Butterfly - split food through the middle for faster cooking or for stuffing, usually done with thick cuts of meat or seafood.

Can - preserve food by sealing it in air tight jars or cans.

Candy - cook to a sugar syrup.

Caramelize - use low heat to dissolve sugar and water slowly until it turns brown in color.

Chill - refrigerate or add ice

Chop - cut food into pieces.

Chowder - a hearty soup made from either corn or shellfish and thickened with potatoes.

Chutney - a condiment of fruit and/or vegetables cooked with sugar, spices, and vinegar.

Clarify - make a liquid clear by straining out solids.

Coat - to cover with flour, bread crumb, ect.

Coddle - poach in simmering water.

Compote - a combination of 3 or 4 fruits which are marinated.

Cool - reduce the temperature.

Cream - beat a mixture of softened ingredients until well blended and smooth.

Crisp-tender - cook until crispy on the outside but still tender on the inside.

Crudités - raw vegetables usually served with a dip for an appetizer.

Cube - cut food into cube-shaped pieces.

Cut in - mix butter or shortening with dry ingredients using a pastry blender or knife.

Dash - less than 1/8 ounce of ingredients.

Deglaze - to add liquid to a pan to dissolve the bits left from cooking meat.

Devein - remove the intestinal tract of a shrimp.

Dice - cut into small cubes.

Dilute - add liquid to a sauce or stock to weaken the taste.

Dot - scatter small pieces of butter on the top of a prepared dish.

Drain - remove liquid.

Dredge - lightly coat with flour or bread crumbs.

Drizzle - pour a thin stream of liquid over food.

Dust - sprinkle lightly with sugar or flour.

Fillet - a piece of meat or fish with the bone removed.

Flake - test a small piece to see if it’s done, usually done with fish.

Flambé - pour a flammable liquid over food, ignite, and serve while in flames.

Flute - decorate the edge of a pie crust or pastry in a scallop pattern.

Fold - use a spatula to gently incorporate one ingredient into another.

Freeze - put into the freezer.

Fry - cook in hot oil over high heat until brown and crisp.

Garnish - decorate food with colorful pieces of vegetables or fruit, fresh herbs, or edible flowers.

Glaze - a smooth coating.

Grate - shred using a grater or food processor.

Gratin - top a dish with grated cheese or bread crumbs and drizzled with butter or oil then browned under a broiler.

Grease - lightly coat with butter or shortening.

Grind - process a solid food into fine pieces.

Hors d oeuvre – a bite sized food served prior to dinner with cocktails.

Hull - remove the stem and leaves of berries.

Husk - remove the leaves and silk from an ear of corn.

Julienne - cut vegetables and other foods into thin match-like strips.

Knead - fold and press dough with the heel of your hand.

Line - cover a baking sheet or pan with wax paper or parchment paper to prevent sticking.

Macerate - soak fruits or vegetables in liquid to become flavorful and tender.

Marinate - tenderize and flavor food by soaking it in a seasoned liquid or rub.

Melt - change solids into liquids by slowly heating.

Meringue - egg whites and sugar beaten until stiff then baked slowly in the oven.

Mince - chop food into very fine pieces.

Mull - season food or wine with herbs and spices by cooking.

Pan-broil - cook on top of the stove, removing juices and fat as it accumulates.

Parboil - partially cook in liquid, usually used to speed up cooking time.

Peel - remove the outer layer or skin

Phyllo - a tissue like sheet of dough

Pickle - a method of preserving foods using salt or brine.

Pilaf - a rice dish made with herbs and spices.

Pinch - about 1/8 ounce of an ingredient.

Pipe - decorate food using a pastry bag and tip, usually icing on a cake.

Pit - remove the seed from fruit.

Poach - cook food in very hot liquid that simmers but does not boil.

Precook - allow the pan, oven, or broiler to reach the desired temperature prior to use.

Preheat - mash food until smooth.

Reconstitute - re-hydrate dried food by soaking in liquid.

Reduce - thicken or concentrate a liquid’s flavor by boiling it down to a lesser volume.

Remaulade - a homemade mayo used as an accompaniment to meat or fish.

Render - liquefy a solid fat over low heat.

Roast - cook in an oven, usually on a very high heat to begin then lowering the temperature to complete.

Roux - an equal mixture of flour and butter cooked over low heat used to thicken sauces.

Sauté - brown or cook food in a skillet with a small amount of butter.

Savory - a non-sweet food.

Scald - cook a liquid over low heat until it just starts to boil, usually with milk or cream.

Sear - brown the surface of meat using very high heat to seal in the juices.

Shred - tear or cut into long pieces.

Sift - use a fine mesh strainer to remove large particles from dry ingredients.

Simmer - cook a liquid at a low heat.

Skim - remove solids from the top of a liquid.

Snip - cut herbs into tiny pieces with scissors.

Steam - cook covered, with a tiny amount of boiling water in the bottom.

Steep - infuse flavor and color from a dry substance into a liquid by boiling.

Stew - slowly cook meats and vegetables in liquid until tender.

Stir - use a spoon to incorporate ingredients.

Stir fry - quickly sauté vegetables and meat in oil.

Stock - a flavorful broth used for most soups and sauces.

Stuff - fill a cavity with a bread mixture.

Toast - brown by placing under direct heat.

Toss - mix by gently lifting and turning.

Vinaigrette - a dressing made with oil, vinegar, salt and pepper

Whip - beat rapidly to incorporate air and add volume.

Whisk - mix in a quick circular motion using a wire utensil.

Zest - fine strips of the peel of citrus fruit.