Culinary Vocabulary

CULINARY VOCABULARY
Al dente Cook the pasta until hard but cooked
Basic sauce Tomato, onion, garlic, salt and pepper ground together, fried in a
small amount of oil, serves as a basic sauce for many
dishes.
Blanch
Dip into hot water vegetables of other foods during 10 or 15
Seconds in order to cook them or tenderize them and to take
away the strong flavor such as cauliflower, and then wash in cool
water.
Blend Thicken liquids with fecula, flour or bread crumbs while cooking.
Bread Cover with bread crumbs meat, fish or cheese or any other food
previously dipped in beaten egg.
Bridle Tie wings and feet to the body of the bird.
Broth Broth made from meat or chicken bones or fishbones is very

useful in making soups or sauces.
Caramelize Cover molding dish with liquid caramel.
Cheesecloth Thin cloth through which liquids are strained.
Chino Metallic strainer, very fine, with pointed bottom, pasty, semisolid
or solid.
Chop Cut any ingredient into small pieces.
Clarify Clean broth, grenetine or butter by removing foam which

surfaces while boiling.
Clean Clean a bird or fish.
Coat Cover with stiffly beaten egg whites the food to be fried in oil.
Coat with batter Flour the food and then dip it into stiffly beaten egg
whites.
Cover Cover the food completely with a certain substance.
Cream Beat until soft.
Decant Strain a liquid, letting it rest to allow for the separation of the
clear liquid from the thick one.
Desphlegmate Leave the onion or any other ingredient in salted water.
Dissolve Dissolve cornflour or flour in water or milk.

Double boil To cook or keep food hot. The dish containing the food is
placed within a larger dish with water which will nearly
boil while cooking. The double boiler may be placed on the
fire or in the oven.
Duxelle Mixture of mushroom pieces sauted in butter.
Emulsify Mix various ingredients in blender.
Extend dough Extend dough with a rolling pin.
Flour Pass through flour or cover with flour.
Fold Mix without beating.
Frappe Grind ice in blender until nearly pulverized.
Fritters Any food or group of foods fried in grease, oil or butter.
Fry Cook any ingredient in a frying pan with grease.
Fry (saute) Fry the ingredient in a small amount of oil or butter until
reaching a transparent texture.
Fumet Concentrate made with fishbones, fish head, garlic and onion.
Garnish Any vegetable, garden vegetable or fruit to accompany or adorn

a dish.
Glaze Glaze a piece of meat, chicken of fish placing it for a few

instants on a high flame, basting it constantly with its
own juice. Glaze certain vegetable basting them with the
reduced liquid in which they were cooked.
Gloss Sprinkle with powdered sugar.
Jell Let a delicacy thicken until pasty, semisolid or solid.
Julienne Cut vegetables or fruit in thin strips.
Knead Knead dough on a table top with the palms of the hands or a
rolling pin until ingredients are mixed.
Lard Insert, with the help of a sharp knife, pieces of bacon, nuts, or
vegetables into a piece of meat.
Lean cooking Cooking without grease.
Macerate Soften any type of meat dipping it into milk, wine, salt, pepper
and any kind of herbs or spices for a few hours.
Marinate Cover meats or birds with a seasoned sauce.

Mount Serve the dishes with adornments. (Also to beat egg whites until
stiff)
Peel Remove with a special sharp knife, the orange, lemon or

grapefruit rind.
Poach Cook in very hot liquid without boiling.
Prune Peel the vegetables, fruits, almonds, hazelnuts, etc.
Reduce Boil a liquid or sauce to acquire greater concentration or to

obtain the texture of a syrup.
Remove fat Remove fat from meat or chicken.
Saute Cook ingredients with very little grse and on high flame, stirring
them constantly.
Saute slightly Toss food over high flame to bring out color before adding
sauce.
Season Add salt or any spice as desired.
Sift Sift the flour through a strainer or fine sieve.
Simmer Cook food a long time in its own juice or in a sauce.
Scald Dip into boiling water for 10 or 15 seconds, depending on its

ripeness.
Scallop Cut meat, fish or vegetables in thin slices.
Skim Remove impurities on the surface of a sauce or broth.
Stew Cook at a low temperature in which the liquid is very hot, but
does not boil strongly.
Spread Spread a coat of oil, butter or any dressing on any food.
Stiff but not dry Beat egg whites to dense consistency.
Stuffing Meat, fish, or vegetables mixed and blended with spices.
Toast Brown the food in the oven.

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CULINARY VOCABULARY

Al dente Cook the pasta until hard but cooked

Bridle Tie wings and feet to the body of the bird.

Broth Broth made from meat or chicken bones or fishbones is very

Caramelize Cover molding dish with liquid caramel.

Cheesecloth Thin cloth through which liquids are strained.

Chop Cut any ingredient into small pieces.

Clarify Clean broth, grenetine or butter by removing foam which

Clean Clean a bird or fish.

Cover Cover the food completely with a certain substance.

Cream Beat until soft.

Desphlegmate Leave the onion or any other ingredient in salted water.

Dissolve Dissolve cornflour or flour in water or milk.

Duxelle Mixture of mushroom pieces sauted in butter.

Emulsify Mix various ingredients in blender.

Extend dough Extend dough with a rolling pin.

Flour Pass through flour or cover with flour.

Fold Mix without beating.

Frappe Grind ice in blender until nearly pulverized.

Fritters Any food or group of foods fried in grease, oil or butter.

Fry Cook any ingredient in a frying pan with grease.

Garnish Any vegetable, garden vegetable or fruit to accompany or adorn

Glaze Glaze a piece of meat, chicken of fish placing it for a few

Gloss Sprinkle with powdered sugar.

Jell Let a delicacy thicken until pasty, semisolid or solid.

Julienne Cut vegetables or fruit in thin strips.

Lean cooking Cooking without grease.

Marinate Cover meats or birds with a seasoned sauce.

Peel Remove with a special sharp knife, the orange, lemon or

Poach Cook in very hot liquid without boiling.

Prune Peel the vegetables, fruits, almonds, hazelnuts, etc.

Reduce Boil a liquid or sauce to acquire greater concentration or to

Remove fat Remove fat from meat or chicken.

Season Add salt or any spice as desired.

Sift Sift the flour through a strainer or fine sieve.

Simmer Cook food a long time in its own juice or in a sauce.

Scald Dip into boiling water for 10 or 15 seconds, depending on its

Scallop Cut meat, fish or vegetables in thin slices.

Skim Remove impurities on the surface of a sauce or broth.

Spread Spread a coat of oil, butter or any dressing on any food.

Stiff but not dry Beat egg whites to dense consistency.

Stuffing Meat, fish, or vegetables mixed and blended with spices.

Toast Brown the food in the oven.

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