Glossary of Cooking Terms

A la newburg - A seafood cream sauce flavored with cooking sherry wine and colored slightly with paprika.

A la provencale - Food cooked with garlic and oil.

A la broche - Food cooked on a skewer.

A la king - Food that is generally served in a white sauce with green peppers, red peppers, mushrooms and pimentos.

A la mode - Pie or cake served cold or warm, with one or two scoops of ice cream on top.

Aging - The term applied to meat being held at a temperature of 34 - 36 degrees F. for the purpose of making the meat { beef, pork, elk, deer } more tender.

Arugula - Is a Mediterranean plant of the mustard family, having pungent leaves used especially in salads and sandwiches, also called rocket.

Al dente - Refers to slightly chewy or being tough to the bite.

Allemande - A white sauce with egg yolks added.

Anchovy - Very small fish from the herring family, great on pizza and blended into salad dressing.

Anisette - A cordial flavored with anise seed.

Antipasto - An Italian appetizer.

Appetizer - A small serving of food served before, after or as the first course of a meal, to stimulate the appetite.

Arrowroot - Used as a thickening agent in certain soups and sauces, bringing out a high sheen.

Arugula - is a Mediterranean plant of the mustard family, having a pungent leaves used especially in salads, also called rocket.

Aspic - Clear jelly typically made of stock and gelatin. Used as a glaze or garnish or to make a mold of fish, meat or vegetables.

Au gratin - Foods covered with a sauce, sprinkled with cheese, bread crumbs or both, baked to a golden brown.

Au jus - Food served with its natural juice. such as a dip for sandwich's.

Avocado - A thickened- skin, pear shaped tropical fruit with a green buttery flesh and can be also known as a alligator pear.

Bake - To cook by dry heat, usually in a oven.

Baking powder - Used as a leavening agent in preparing baked goods.

Baking soda - A leavening agent, which must be combined with an acidic liquid to achieve results.

Barbecue - To cook meat or vegetables over embers or coals of an open fire. Also can use a gas grill.

Barbecue sauce - A highly seasoned tomato bade sauce. Can be used on meats and vegetables.

Barder - To cover poultry or game with a thin slice of bacon when roasting.

Baste - To ladle drippings over a piece of meat being cooked, as a roast or turkey to prevent dryness.

Batter - A mixture of flour, sugar, eggs, milk etc. which can be poured.

Bearnaise sauce - A Hollandaise sauce with a tarragon vinegar mixture added for use with fish and meat.

Beat - To lift a mixture with a spoon or an electric mixer: to inject air and make the mixture smooth and creamy.

Bechamel - A white sauce, usually make with milk and cream.

Bercy - Sauce made of brown sauce, shallots, lemon juice and white wine, usually served with fish or meat.

Beurre - French term for butter.

Beurre noir - French term for browned butter.

Bigarade - A sweet - sour brown sauce, flavored with orange juice and orange peel, usually served with roast duck.

Biscuit - A small round quick bread, generally made using baking powder.

Bisque - A thick rich cram soup. generally made from shellfish.

Blacken - To cat fish or meat with pepper and or other spices, then searing the fish or meat in a hot skillet, producing fish or meat that is black on the outside but tender on the inside.

Blanc - French term for white.

Blanch - To scald in boiling water, to partially cook an item, to place fruits or nuts in boiling water to remove the sins, or to dip vegetables in boiling water to preparation for freezing, canning or drying. To make white.

Blanquette - A stew of chicken, veal or lamb in a white sauce.

Blend - To mix thoroughly two or more ingredients.

Blinis - Russian pancakes, usually served with caviar.

Blue points - Small oysters served raw on a half shell.

Boeuf - French term for beef.

Boil - To cook in a liquid, generally water, in which large bubbles rise quickly and steadily so that all the liquid is agitated.

Boiling point - The temperature reached when a mixture maintains a full bubbling motion on its surface.

Bordelaise - A brown sauce flavored with red wine, usually served with beef entrees.

Borsch - A traditional Russian beef soup.

Bouchee - A very small patty, made of pastry and filled with creamed meat or fish.

Bouillabaisse - A fish soup or stew, usually made with 5 to 7 different fish and shellfish, flavored with white wine and seasoned with saffron.

Bouillon - A liquid similar to a stock, but clearer and richer in flavor.

Bouquet-garni - A group of spices and herbs tied together with twine as a bouquet, or in a cheese cloth bag, for the purpose of cooking spices and herbs with an recipe for seasoning. To makes for easy removal when they are done with the spices or herbs.

Bourguignonne - Meaning , with Burgundy wine.

Braise - To brown meat or vegetables in hot oil, then to cook slowly in a small amount of water. In the oven or stove top.

Brandy - Is an alcoholic liquor distilled from wine or fruit juice. Brandy is used in sauces.

Braten - German term for roast.

Breading- To coat meat, vegetables with a mixture of flour, egg, and or bread crumbs.

Brew - To cook in hot liquid until the flavor is extracted.

Brine - A liquid of salt and water or vinegar mixed with herbs and spices, used in pickling or smoking meat and fish.

Brioche - A bread roll made of light sweet dough, originated in France.

Broil - To cook or brown by exposing the food directly under the heat.

Broth - The liquid that meat, fish, poultry or vegetables have been simmered in. May be reused in soups, stews, graves, and sauces.

Brown - To cook food quickly on the stove top in a skillet, under a broiler, or in the oven to develop a richly browned, flavorful surface and help seal in the natural juices.

Buttet - A table of self-service, ready to eat hot and cold foods along with beverages, plates and utensils.

Butterfly - To split a food such as shrimp, boneless lamb, boneless pork or boneless beef, horizontally in half, cutting almost but NOT all the way through. Then opening { like a book } to form a flat surface then spread a filling and rolling the meat up like a long roll then tying with cooking twine.

Cacao - Cocoa, or chocolate.

Cacciatore - Also referred to as Hunter-style. Italian term for sauteed chicken that is baked with a highly seasoned with mushrooms, chives, basil and oregano tomato sauce.

Camembert cheese - Soft full flavored, ripened cheese, generally served as a dessert.

Canadian Bacon - Trimmed, pressed, smoked pork loin.

Canape - An appetizer, cracker or toasted bread covered with a tasty paste and then garnished.

Candying - To cook certain fruits or vegetables in a heavy sweet syrup.

Caper - European flower bud used for seasoning and garnish. The buds are pickled in vinegar and packed in small green bottles. It's used generally as a tart condiment, in sauces for meats and in veloute sauces for poached fish.

Caramelize - To heat granulated sugar to a golden-brown color for the purpose of flavoring and coloring other food.

Casserole - One dish meal baked and served in an glass or ceramic bakeware.

Caviar - The salted eggs or roe of the sturgeon , salmon or other fish.

Cepes - A type of mushroom, generally canned in brine.

Chantilly - Indicates the use of whipped cream.

Chantilly sauce - Hollandaise sauce with unsweetened whipped cream folded in.

Chateaubriand - A thick beef tenderloin steak, weighing about one pound and cooked under broiling.

Chiffonade - Finely chopped or shredded vegetables used in salad dressings or soups.

Chop - To cut into small pieces using a knife or other sharp utensil.

Choux paste - A paste consisting of eggs, water, salt, shortening and flour for making eclairs and cream puffs.

Chutney - A spicy relish of fruits and spices. Often served as a condiment with beef, chicken, pork and curry dishes.

Cider - The juice form pressed apples. Used as a beverage and to make cider vinegar.

Citron - A lemon-like fruit but larger with little pulp and has a thick rind.

Clarify - To make a liquid clear by adding beaten egg white an eggshells. The egg jells in the hot liquid and cloudiness adheres to it, then the liquid is strained.

Coat - To cover the surface of one food with another.

Coat spoon - When a mixture forms a thin, even film on a spoon.

Cobbler - A deep dish pie, usually made with fruit, but also made with thick stews.

Cocktail - An appetizer made of shellfish with a tart sauce served before or as the first course of a meal, or an alcoholic beverage served before the dinner.

Coddle - To simmer or cook an item just below the boiling point for a short time.

Colbert sauce - A sauce consisting of shallots, brown sauce, butter lemon juice and claret wine.

Combine - To mix various ingredients together.

Compote - Fruits stewed in syrup or a mixture of assorted stewed fruits.

Condensed milk - Evaporated milk, to whish a lot of sugar has been added. Used generally for cooking.

Condiment - A seasoning for food, such as sandwiches, hamburgers, salads, used on buttet's.

Confectioners sugar - A refined finely powdered sugar, often used in frostings.

Consomme - A clear, strong flavored soup.

Coq au vin - Chicken in wine.

Core - To remove the central seed part certain fruits, such as pears and apples.

Cornstarch - Starch made from corn and used in food as a thickening agent. To prevent lumping, be sure it's thoroughly mixed in a small amount of cold liquid be fore adding.

Cottage pudding - Cake served with a warm sweet sauce.

Coupe - A shallow dessert dish.

Court bouillon - A liquid made of water, vinegar or wine, herbs and seasoning to poach fish.

Crackling - Crisp remains left after the fat has been fried out.

Cream - To beat until soft and fluffy. usually applies to sugar, eggs and shortening.

Cream of Tartar - Used as the main ingredient in baking powder and for stabilize egg whites. It's the ingredient left behind from wine fermentation.

Creole - Generally a soup or sauce containing tomatoes, onions, green and red peppers, celery and seasonings.

Crepe - A thin pancake made for desserts then filled with fruit and cream. French work for a thin pancake.

Crimp - To pinch or press sough edges, especially pie- crust edges. To create a decorative finish and or to seal two layers of dough together.

Crisp - To make firm and brittle in very cold water or in the refrigerator. To cook well done but not burnt.

Croissant - A crescent-shaped bread roll. Generally very light and fluffy.

Cube - To cut into even, bite-size pieces.

Cuisine - A characteristic style of preparing food.

Cure - To preserve by picking, drying, smoking or salting.

Cut in - A part blended into another part.

Cutlet - A small flattened boneless piece of meat, generally referring to veal or pork.

Dash - A very small amount, such as 1/4 or less teaspoon, or the measuring of three drops.

Deep fry - To cook food by placing in enough hot oil to cover the food completely.

De glaze - Adding water to a pan in which meats have been sauteed or roasted: to dissolve the crusted juice that had stuck on the bottom of the pan.

Demiglace - A rich brown stock reduced by half of its original amount by simmering.

Devein - To remove the dark intestinal vein of a shrimp by using the tip of a sharp knife, then rinsing the shrimp in cold water.

Dice - To cut into small cubes or squares.

Dissolve - To cause a dry substance to become fluid or to absorb into liquid.

Dice - To place small particles of butter over the top of something.

Double Boiler - A cooking method consisting of two saucepans fitting together, so that the contents of the upper pan can be cooked, melted or heated by the boiling water in the bottom pan.

Dough - A mixture of flour, liquid that is stiff enough to be kneaded.

Dress - To trim or clean poultry or fish.

Drippings - The fat and natural juice that drips from roasted meats. Used for broth, stock, gravy's and sauces.

Drizzle - To slowly pour a liquid, such as melted butter or a glaze, in a fine stream, back and forth over food.

Duchess potatoes - Boiled potatoes whipped with egg yolks an then pressed through a pastry tube.

Duglere - Tomatoes, generally applied to a white fish sauce with crushed tomato flowing through it.

Dust - To sprinkle an item with sugar, powdered sugar, candies or flour.

Egg wash - A beaten egg used for brushing the top of a pie crust before baking for a golden top, also used to glue two pie crust together like turnover and pop tarts. Can be used on bread and rolls.

Emulsify - A liquid mixture suspended in another mixture - generally eggs and oil - to prevent separation.

En brochette - To cook on a skewer.

Enchemise - Cooked with the skin on.

Entasse - served in a cup.

Entree - The main course of the meal.

Epicure - A lover of wine and food.

Epigramme - An entree of two pieces of meat prepared differently by generally cooked and served together.

Escallop - To cut into thin slices or bake in a white sauce with a topping of bread or cracker crumbs.

Espagnole sauce - A rich brown sauce of meat, vegetables and seasoning.

Evaporated milk - Unsweetened milk concentrated by partial evaporation.

Extract - Drawing flavor from certain foods and used to flavor other foods.

Ferment - To bring about a chemical change in foods or beverages. Buttermilk, yogurt, cheese, sour dough breads, yeast breads, wine, beer. all get their distinctive flavors from fermentation.

Filet de sole - A boneless piece of fish belonging to the sole family of fish.

Filet mignon - Filet of beef tenderloin usually with no fat.

Fillet - a strip or compact piece of boneless fish or meat; also to cut the bone from fish or meat.

Flake - To break food into small pieces, usually done with a fork.

Flambe' - Served aflame using alcohol.

Flambeau - To serve on a flaming torch.

Florentine - Recipe made with spinach.

Fold - To mix, using a motion beginning vertically down through the mixture, continuing across the bottom of the bowl and ending with an upward and over movement.

Fondant - An icing made by boiling water and sugar to the point of crystallization, them whipping it into a creamy mass.

Fondue - A style of preparing foods that involves dipping vegetables, meats, breads and fruits into various heated sauces.

Fork tender - a degree of doneness for cooked vegetables and meats. You should feel just a slight resistance when food is pierced with a fork.

Frappe - Frozen or partly frozen to the consistency of mush for desserts.

French toast - Bread dipped in a egg and milk batter and fried in a skillet or grill until golden brown on both sides of bread.

Fritters - Food dipped or coated with a batter and fried on oil to a golden brown.

Fry - To cook food in hot lard or oil over medium to high heat.

Garbanzo beans - Dried or canned chick peas.

Garnish - To decorate a dish with an item to improve its look.

Giblet - The gizzard, liver and heart of poultry.

Glaze - To coat or cover an item with a glossy coating. Glaze the last 20 minutes of baking of meat for a wonderful flavor.

Goulash - A rich, savory brown stew. Generally the main seasoning is paprika.

Grate - To rub into small particles, by rubbing on a grater. They have very small, small, medium, and large grates.

Grease - To prevent foods from sticking by lightly coating a pan with butter, shortening or cooking spray.

Griddle - A large, flat heavy pan with heat applied from the bottom.

Grill - To cook food on a rack over hot coals or gas.

Grits - Coarsely ground hominy.

Gumbo - A rich creole-type soup consisting of chicken broth, shell fish, tomatoes, green peppers, celery, onions and rice.

Hard Sauce - A dessert sauce made of butter, lemon extract, sugar and vanilla.

Herbs - Savory leaves used for flavoring foods of all kinds, such as tarragon, sage, basil, parsley, oregano, etc.

Hollandaise - A rich, creamy sauce made with butter, egg yolks and lemon juice.

Hush puppies - A southern deep fried bread consisting of corn meal, milk, onions, baking powder and salt.

Irish stew - A white lamb stew, generally made with lamb, carrots, turnips, potatoes, onions, dumplings and seasonings.

Jambalaya - A combination of meat or seafood and rice cooked together.

Julienne - To cut vegetables into long, very thin strips or matchstick like pieces. 2. julienne vegetables can be used as a garnish.

Karo - A fairly thin,light or dark corn syrup.

Kippered - Lightly salted and smoked fish.

Kirschwasser - A liqueur made from cherries and commonly used to flame certain dishes.

Kitchen Bouquet - A brand name for a bottle seasoning used to flavor and color brown gravy.

Knead - To place dough on a flat floured surface and work it by pressing downward with your hands, then folding over and over again.

Kohlrabi - Vegetable in the cabbage family with a larger, edible, turnip like stem.

Kosher - Meat that is butchered and processed according to the Hebrew religious laws.

Kuchen - German cakes made with sweet yeast dough.

Leavening - Any agent that causes a dough or batter to rise. Common leavening agents include baking powder, yeast, baking soda.

Leek - A plant from the green onion family with a little or no bulb, fairly long, mild flavored green stems. The green stems are used to season or flavor foods.

London Broil - A broiled flank steak, sliced thin on the bias. Served with Bordelaise sauce and mushrooms.

Lyonnaise - Vegetables prepared and serve with onions.

Macedoine - A blended combination of vegetables and fruit.

Marinade - A pickling solution or brine in which meat and vegetables can be soaked before cooking to alter or enrich the flavor.

Marrow - Soft tissue from the center of the beef and veal bones.

Masking - To cover an item completely with a gravy, sauce or another ingredient.

Mayonnaise - A rick salad dressing by whipping eggs, oil and vinegar together.

Melt - To dissolve or make liquid by heating. Can melt on the stove top in a double boiler or microwave oven.

Meringue - Egg whites, cream of tartar and sugar beaten together to form a whit frothy mass, generally used to top desserts, cakes, pies and used to make great candies.

Mignon - Small piece of beef tenderloin.

Mince - To finely chop food, resulting in tiny pieces.

Mincemeat - A mixture of finely chopped cooked beef, current or raisins, apples, suet and spices.

Mirepoix - A mixture of fairly fine, diced vegetables such as carrots, onions and celery.

Mix - To combine ingredients until smooth and evenly distributed.

Mocha - A flavoring made of chocolate and coffee.

Mornay sauce - A rich cram sauce with eggs and parmesan cheese added.

Mousse - A frozen dessert made mainly with whipped cream, sweetening and flavoring.

Mozzarella - A fairly soft Italian cheese with a rubbery texture and is for melting on pizza and casserole dishes.

Mutton - A flesh or meat of a mature sheep.

Napoleons - A French pastry made by separating the layers of pastry with a cram filling and topping with an icing.

Noisette- Small boneless pieces of pork loin or loin of lamb.

Nougat - Generally a confection of pastry consistency, containing almonds, pistachio nuts and sugar.

Omelet - Beaten eggs, seasoned and fried in a pan with butter or oil until it starts to puff, then folded over or rolled. Add cheese, meat and vegetables in the center before folding over.

Pan Broil - To cook uncovered on a hot surface, usually a skillet. The fat is drained of as it accumulates.

Papaya - A tropical fruit with a rich sweet flavor, grate for desserts and also can use the juice tenderize certain meats.

Pare - To cut off outer covering or skin with a knife.

Parfait - Different colored ice creams served in a tall glass with sweet syrup and often fruit. Topped with whipped cream, nuts and a cherry.

Parmesan - A hard Italian cheese with a great sharp flavor, usually sold in the grated or powdered form.

Pasteurize - To sterilize milk by heating, then rapidly cooled.

Pate - A paste made of ground meat or liver.

Paysanne - Vegetables that are shredded or diced small.

Peel - To strip off an outer covering or skin.

Pilaf - Rice cooked in chicken or beef stock with minced garlic, mushrooms and onion.

Pinch - The amount of seasoning you can hold between you thumb and finger, about 1/16 to 1/8 of a teaspoon.

Pipe - To force food like frosting or whipped cream for decoration or garnish. Also to force ground meat into a skin for making links or smoked salami, great for stuffing pasta like manicotti.

Pit - To remove the seed or pit.

Plank - To bake or broil meat, fish or vegetables on a wooden or metal plank.

Planked - Meat or fish served on a board, garnished with duchess potatoes and vegetables.

Poach - To cook in water at a light bubbling boil.

Polonaise - A garnish consisting of hard boiled eggs, chopped parsley and bread crumbs.

Popovers - Quick puffed up hot bread make of milk, eggs, sugar and flour. Usually filled with a fruit mixture and sometimes a meat and vegetables mixture.

Pot pie - Meat and vegetables in a rich creamy sauce, covered with a pie crust.

Pot roast - To brown meat in a small amount of oil, then finish cooking in a small amount of liquid in a covered roasting pan or dutch oven in the oven.

Potage - A thick soup.

Pound - To flatten meats and poultry to uniform thickness, using a meat mallet or rolling pin. This ensures even cooking and also tenderizes tough cuts of meat by breaking up tissues. Great way for rolling up cheese and stuffing in the meat and secured with a toothpick.

Preheat - To heat oven to stated temperature before using.

Punch down - To deflate yeast dough after it has risen, which distributes gluten { the elastic protein in flour that gives bread its strength } and prevents dough from over rising. Punch down fist in the center of the dough, then pull the edges toward the center.

Puree - A thick liquid or pulp prepared from cooked vegetables, fruit, etc. then forced vegetables, fruits, and other foods through a fine sieve, food mill or ricer, or to blend in an electric blender or food processor to remove skins, seeds and so forth, and to produce a fine texture substance.

Ramekin - A small, shallow baking dish in which foods can be baked and served in. Great for custards.

Ravioli - Small square or triangle pasta dough filled with seasoned ground meat, cheese and finely chopped vegetables, served with a meat sauce, alfredo sauce or marinara sauce.

Reduce liquid - To concentr4ate a liquid by simmering for a time.

Render - To cook the grease out of animal fat.

Steep - To soak in a hot liquid to extract flavor and color or to soften.