CULINARY TERMS

A&B
In order to be able to follow recipes you have to know what various terms
mean; if you don't it can be very difficult to find explanations - not anymore,
here are a few which you may find useful.

AL DENTE
Cook until tender but firm to the bite.

AU GRATIN
A dish coated in sauce, sprinkled with cheese or crumbs and browned in the
oven or under the grill.

BAKE
To cook by dry heat inside an oven.
BAKE BLIND
To bake a pastry case without a filling. To prevent shrinkage pierce the bottom
pastry with the prongs of a fork. Or put a piece of greased greaseproof paper on
the bottom, greased side down, and fill with beans or dried peas kept for this
purpose.
BAKE
To cook in an oven.
BASTE
To moisten food with fat or other liquids whilst cooking.
BEAT
To stir vigorously or whip briskly using a fork or whisk in order to work air into
liquid or food making it smooth and light.
BIND
To thicken liquids by the addition of thickening agents e.g. flour, cornflour.

BLANCH
Plunge food into boiling water for a few seconds, then cold water and drain.
BLANCH 2
Pour boiling water over raw food.
BLANCH 3
Bring raw food to the boil in liquid.

BLEND
Mix ingredients so thoroughly each loses its identity.
BOIL
Cook food in a generous amount of liquid, which should bubble continuously.
(boiling temperature is 100 C)

BONE Remove bones from raw meat.

BOUILLON
An unstrained meat broth.
BOUQUET GARNI
A mixture of herbs used to flavour soups, stews and sauces etc.
BRAISE
Brown in a small amount of fat quickly (saut), then cook slowly in a very small
amount of liquid in a covered pan either on top or in an oven.
BREADCRUMB
Coat food in breadcrumbs.
BROIL
To cook over or under direct heat (similar to grilling). Pan broiling is cooking
without fat in a hot frying pan or on a hot griddle.

C to D

In order to be able to follow recipes you have to know what various

terms mean; if you don't it can be very difficult to find explanations not anymore, here are a few which you may find useful.

CARAMELISE
Gently heat foods until the sugars turn brown.
CARVE
Cut raw or cooked food into slices or pieces.
CHOP
Cut up in small pieces.
CLARIFY
To remove impurities from a liquid or fat by heating, skimming and straining.
COURT-BOUILLON
Stock made from wine, vegetables etc. often used in fish dishes.
CREAM
Mix and beat with a spoon or fork until soft and fluffy.
CROTONS
Tiny cubes of bread, fried until golden brown and crisp used to garnish soups
and other dishes.
DECANT
Separate a liquid from sediments by careful pouring.
DEEP FRY
Immerse in sufficient hot fat or oil to cover food.
DREDGE
Sprinkle over food usually with flour or sugar.
DRESS
To shape meat, fish or poultry before cooking
DRIZZLE
Pour liquid very slowly and gently over food.
DRY-FRY
Quickly fry in pan without oil or fat.

E to G

In order to be able to follow recipes you have to know what various terms
mean; if you don't it can be very difficult to find explanations - not anymore,
here are a few which you may find useful.

EMULSIFY
Combine two liquids which do not mix e.g. oil and vinegar in a dressing.
EXTRACT (juice)
Separate solid and liquid components of fruit or vegetables by squeezing or
pressing.
FILLET
Cut off piece of raw flesh, extracting skin and bones.
FLAMB (Flame)
Pour small quantities of hot liquid containing alcohol over food and then set
alight.
FOLD
Combine whisked mixtures by cutting and turning with a metal spoon to retain
lightness.
FRY
To cook in a small amount of fat in an open pan.
GARNISH
Decorate or embellish.
GLAC
Coat with a thin sugar or syrup.
GLAZE
Coat food to give glossy finish; usually with beaten egg, egg white, milk, syrup,
sugar glaze or reduced juices.
GRATE
Reduce food to small strips by rubbing on a serrated surface.
GRILL
Cook food under a heat source, with or without the addition of fat.
KNEAD
Work dough by folding, stretching and pummelling with heel of hand.
MARINADE
Soak food in seasoned liquid to tenderise and flavour before cooking.

PAPILLOTE
To cook food in foil or buttered greaseproof paper.
PARE
Thinly peel vegetables or fruit.
PARBOIL
Boil or simmer until partially cooked.
PICKLE
Preserve vegetables etc. in brine, vinegar, oil and spices.
PLUNGE
Cool rapidly by immersing in cold water or crushed ice.
POACH
Cook food in liquid which must be kept just below boiling point.
PURE
Pulp of vegetables or fruit sieved, mashed or ground to a smooth thick paste.
REDUCE
Rapidly boil a liquid to reduce in volume thereby thickening and concentrating
the flavour.
RENDER
Heat chopped food which contains fat in order to extract the fat.
ROAST
Cook with a little fat in the oven.
ROUX
Melted butter or fat combined with an equal amount of flour, used for thickening
sauces, soups or gravies.

S-Z
SAUT

Cook food gently in a little hot fat, shaking pan to prevent sticking or browning.

SCALD

Heat liquid to a temperature just below boiling point.

SCORE

To make cuts or slashes with the point of a knife.

SEAR

Brown raw food in a minimum of fat in an open pan in order to seal in the juices.

SIEVE/SIFT

Pass dried goods through a fine mesh in order to remove lumps.

SIMMER

Cook a liquid or food immersed in a liquid which is kept just below boiling point. Similar to poaching
but applies to longer periods of cooking. e.g. soups and stews are simmered during cooking process
without ever being brought to the boil.

SKIM

Remove scum from surface after first boiling of fruit, sugar, meat and fish stocks.

STEAM

Cook in steam from boiling liquid. This can be done in a steamer, which is a covered sieved container
placed over boiling water or, the food may be placed in a basin which is then put into, but not covered

by, boiling water in a covered container.

STEW

Cook food slowly in a lidded container with enough liquid to cover, until tender.

TOSS

Shake food in various products e.g. fat, flour, salad dressing, in order to cover with said product.

TRIM

Remove sinews, skin or other unwanted parts.

ZEST

Thinly peeled or grated outer skin of citrus fruit without the inner white pith.