Kitchen Terminology

• BAIN-MARIE: A hot water bath – Used to keep food warm on top of

the stove. It’s purpose is to keep sauces and such from
separating.Also a hot water bath used when cooking custards or
eggs in the oven to keep them from curdling, cracking or browning.
• BAKE: To cook by free-circulating dry air. The oven must be
preheated before putting in the food and the food must not be
overcrowded in the oven (too many pans) or it will not cook evenly.
• BARBECUE: To cook meats, poultry, or vegetables over woods,
charcoal, or gas on a grill, in open pits or on a spit over high heat.
Sometimes marinating first and basting during the cooking time.
• BASTE: To keep foods moist during cooking by brushing, drizzling or
spooning on a sauce, pan juices, or wine.
• BEAT: To mix ingredients quickly so that air is
incorporated, creating a smooth creamy mixture.
• BIND: To add an ingredient such as eggs, which hold
together the other ingredients, as in meatloaf.
• BLANCH or BLANCHE: To plunge vegetables, fruit, or
seafood into boiling water for a very brief amount of
time to bring out the color or to loosen skins for
peeling.It is best to blanch vegetables and then refresh
under cold, running water.
• BLEND: To combine ingredients together to a certain
consistency. Sometimes until smooth, other times until
just mixed together
• BLIND BAKE: To bake a pastry before it is filled
to create a crisper crust and to prevent puffing
during baking. The pastry is poked with a fork
along the sides and bottom
• BOIL: To heat water or other liquids to 212
degrees Fahrenheit – at sea level.
• BONE: To remove the bones from meat,
poultry, or fish, using a thin boning knife.
• BRAISE: To brown meat in fat over high heat, then
cover and cook slowly in the oven in a small amount of
liquid.Ideal method of cooking tougher cuts of meat.
• BREAD: To coat
• BROIL: To cook with intense direct heat either on a grill
or under an oven’s broiler.The high heat seals in the
juices, browns the outside, keeping the food tender.
• BROWN: To cook food quickly in a preheated oven,
broiler, or hot skillet to “brown” the outside and seal in
the juices.
• CHOP: To cut food into pieces, which can range
from very small (finely chopped) to large
(coarsely chopped).
• COMBINE: To mix two or more ingredients
together.
• CORE: To remove the center or core of various
fruits and vegetables, such as apples, pears,
pineapple, lettuce or cabbage.
• COURT BOUILLON: A broth made of water, wine,
herbs and spices used for poaching fish or as a
base for fish soups.
• CREAM: To mix a softened ingredient, such as butter, alone or with
other ingredients, such as sugar, until well blended and smooth.
• CRIMP: To decorate the edge of a pie crust by pinching dough
together with fingers.
• CUBE: To cut food into cube-shaped pieces, usually ranging in size
from 14-inch to 1 inch.
• CURDLE: The separation that occurs in egg or cream-based
mixtures when they are heated to quickly.
• CURE: To preserve meats by either smoking, drying, salting, or
pickling.
• CUT IN: To combine butter or shortening with dry ingredients until
the mixture resembles coarse meal by using a pastry blended, to
dinner knives, fingers, or a food processor.
• DASH: A small quantity.
• DEVEIN: To remove the dark intestinal vein from a
shrimp by using a sharp knife to slightly cut through
the back and then the tip of the knife to remove the
vein itself.
• DICE: To cut into equal-sized small cubes about 14-
inch.
• DISSOLVE: To cause a dry substance become
incorporated into a liquid so as to form a solution.
• DOT: To scatter small pieces of butter over the top
layer of a prepared dish.
• DRAIN: To remove liquid or fat from food through a
strainer or by absorbing on paper towels.
• DREDGE: To lightly coat food, usually with flour or
bread crumbs.Or to fill a paper bag with seasoned flour
and shake the ingredient to be cooked in the bag.Be
sure to always shake off any excess flour before
browning or frying.
• DRIPPINGS: The juices, fat and brown bits that are left
in a pan after meat or poultry has been roasted or
sautéed.After skimming of the fat, the dripping are
often used for sauces or gravies.
• DRIZZLE: To slowly pour a very thin stream of liquid
lightly over food.
• DUST: To sprinkle very lightly with flour or sugar.
• FILLET: To cut meat, chicken, or fish from the bones.
• FLAMBÉ: To pour liqueur over food, warm it, and ignite
with a match, burning off the alcohol.
• FOLD: To incorporate one ingredient into another
without stirring or beating but instead by gently lifting
from underneath with a rubber spatula, while turning
the bowl.
• FRY: To cook food in hot fat in a skillet over high heat
until brown and crisp.
• GARNISH: To decorate food with fresh herbs, edible
flowers, fresh vegetables, or fruit to enhance the look
and taste of the dish.
• GLAZE: To apply a coating of a glossy, often sweet,
sometimes savory, substance applied to food typically
by dipping, dripping, or with a brush.
• GRATE: To change a solid food, such as cheese, into
fine shreds by rubbing it against a hand grater or
through the grating blade of a food processor.
• GRATIN: Food, mostly vegetables, topped with grated
cheese or bread crumbs, drizzled or dotted with butter
or oil and baked in a shallow “gratin” dish, and baked
or browned under a broiler.
• GREASE: To lightly coat a pan with some fat to prevent
foods from sticking and to help with the browning.
• GRILL: To cook on a rack over very hot coals or
under a broiler in order to seal in juices.
• GRIND: To use a mortar and pestle, a food
processor, a pepper grinder, or a meat grinder
to transform a solid piece of food into fine
pieces.
• HORS D’OEUVRE: A bite-size savory canapé or
appetizer, either cold or hot, served with
cocktails or before dinner.
• JULIENNE: To cut fresh vegetables or other foods into
thin matchstick-size strips of uniform length
• KNEAD: To work dough, after blending ingredients,
with the palms of your hand on a lightly floured
surface, making it smooth and elastic.
• LEAVEN: To cause a mixture to rise while it is baking by
adding baking powder, baking soda, or yeast.
• LINE: To cover the surface of a baking sheet or roasting
pan with foil, waxed, or parchment paper to prevent
sticking.
• MARINATE: To tenderize and flavor food by
placing it in a seasoned liquid, usually
composed of some combination of vinegar,
lemon juice, wine, oil, herbs, and/or spices.
• MELT: To change solids into liquids by use of
slow heat.Such as with butter or chocolate.
• MERINGUE: Egg whites beaten stiffly with
sugar and then baked in a low oven.
• MINCE: To cut or chop into very fine pieces
• MIX: To stir ingredients together with a spoon or fork.
• PAN-BROIL: To cook on top of the stove in a preheated
heavy skillet over high heat, pouring off any fat or
liquid as it accumulates.
• PAR BOIL: To partially cook in boiling water or broth.
• PARE: To use a thin knife to remove skin or rind from
vegetables and fruits.
• PEEL: To strip off an outer layer from vegetables and
fruits.
• PICKLE: To flavor and preserve meats,
vegetables and fruits in brine.
• PINCH: The amount of dry ingredients you can
bold between your thumb and finger.
• PIPE: To decorate food with a stiff smooth
mixture, such as frosting, by forcing it through
a pastry bag.
• POACH: To cook food gently in simmering liquid that
does not boil.
• POUND: To flatten or tenderize meat with a heavy
mallet or pan, often between to sheets of waxed paper.
• PREHEAT: To set an oven, grill, or broiler at the desired
temperature about 15 minutes before use so that the
desired temperature is reached before the food is put
in to cook.
• PRICK: To pierce pastry or food with the tines of a fork
or a knife to prevent it from bursting or rising during
baking.
• PROOF: To test yeast to be sure it is alive and active.
Dissolve the yeast in warm liquid with a little sugar or
honey.Let stand for 5 to 10 minutes.If the yeast is alive
it will foam and bubble up.
• PUFF PASTRY: Light, flaky pastry of many thin layers of
flour, butter, water and salt.The layers are made by
repeatedly rolling and folding the dough, causing it to
“puff up” when baked.
• PUREE: To mash solid food or to pass it through a food
mill or in a food processor until it is smooth.
• RECONSTITUTE: To rehydrate dry food by soaking in a
warm liquid.
• REDUCE: To thicken or concentrate a sauce by
boiling down, which lessens the amount but
intensifies the flavor without any added fat.
• REFRESH: To run hot food under cold water or
to plunge into cold water to stop the cooking
and retain the color.
• ROAST: To cook by the free circulation of dry
heat, often beginning with a very hot oven to seal
in juices and then reducing the heat to complete
the cooking.
• ROUX: A mixture of melted butter or oil and flour
cooked over low heat, and stirred constantly,to
make a base for thickening a sauce.
• SAUTÉ: To cook food in butter or fat in a skillet
until lightly browned.Sautéing is usually a quick
process so any meats being sautéed should be
tender cuts.
• SCALD: To cook a liquid, most often milk, over low heat
until just before it boils.
• SCALLOP: To bake a food, usually in a casserole, with
liquid. Crumbs are often sprinkled on top at the end of
the baking time, such as with scalloped potatoes.
• SCORE: To make very thin slashes along the surface of
fish or meat to help tenderize it and keep it from
curling up when cooked.
• SEAR: To brown the surface of meat very quickly in a
hot oven, under a broiler, or in a pan over high heat on
top of the stove to seal in juices.
• SHRED: To tear or cut into long thin pieces.
• SKEWER: A long thin metal or wooden stick
used to secure or suspend meat and
vegetables during cooking. Smaller skewers
are used for serving appetizers. Wooden
skewers should be soaked in water for at least
20 minutes before skewering food and placing
on a hot grill or under the broiler.
• STEAM: To cook food, covered, over a small
amount of boiling water.
• STEEP: To extract color, flavor, or other qualities
from a solid substance by leaving in liquid that is
just below the boiling point for a specific amount
of time.
• STERILIZE: To destroy microorganisms by boiling,
with dry heat, or with steam.
• STEW: To slowly cook meats and vegetables in
liquid in a covered pan, either in the oven or on
top of the stove.
• STIR: To blend a mixture together using a spoon
in a circular motion.
• STIR-FRY: To quickly sauté meat or vegetables
while stirring constantly in a very hot wok or
skillet.
• STOCK: A long-simmering broth made from meat,
poultry, fish bones and/or vegetables with the
addition of herbs and spices.
• STRAIN: To remove solids from liquids by pouring
through a colander or sieve.
• TOAST: To brown by baking , as for nut and
seeds, or to brown by placing food under
direct heat.
• TOSS: To quickly and gently mix ingredients,
such as a salad or pasta, together using a large
spoon and fork.
• WHIP: To beat rapidly, either by hand or with an
electric mixer to add air and increase volume.
• WHISK: A looped wire utensil used to mix or
“whisk” sauces, dressing, eggs and other liquid
ingredients with a quick, circular motion.
• ZEST: To remove in fine strips the outermost
colored peel or “zest”, of citrus fruits, being
careful not to cut into the bitter white pith that
lies just below the peel.