Cooking Vocabulary Glossary
Note: Phonetic guides are included for difficult French words,giving the approximate pronunciation using English sounds. Exact rendering is impossible in many cases because French has a number of sounds that donât exist in English.
A
Aboyeur (ah bwah yer)- Kitchen worker who accepts and transmits
orders from waiters, calls for orders to be finished,inspects finished
dishes,and passes them to the dining room staff.
Adductor Muscle – The muscle with which a mollusk closes its shell. In
the case of American and Canadian scallops, this is usually the only
part that is eaten.
Aerobic – Requiring oxygen to live and grow; said of bacteria.
Aging – Holding meats in coolers under controlled conditions to allow
natural tenderizing to take place.
Ă la Carte – (1) Referring to a menu on which each individual item is
listed with a separate price. (2) Referring to cooking to order, as opposed
to cooking ahead in large batches.
Al Dente – Firm, not soft or mushy, to the bite. Said of vegetables and pasta.
Allemande – (1) German style. (2) A sauce made of veloutĂ© (usually veal), a liaison,and lemon juice.
Allumette – Cut into matchstick shapes;usually refers to potatoes.
Americano – Espresso diluted with hot water.
Anadromous- Referring to fish that live in salt water but spawn in fresh water.
Anaerobic – Requiring an absence of oxygen to live and grow; said of bacteria.
Anthocyanins – Red or purple pigments in vegetables and fruits.
Antipasto – Italian hors dâoeuvre.
AP Weight – As purchased;the weight of an item before trimming.
Arborio Rice – A variety of short-grain rice from Italy.
Argenteuil (ar zhawn toy) – Garnished with asparagus.
Artisan(al) – Cheese A cheese produced primarily by hand, in small
batches, with particular attention to the tradition of the cheese makerâs
art and using as little mechanization as possible.
Aspic Jelly – A clarified stock that contains enough gelatin to solidify when cold.
Aspic Powder – Unflavored gelatin mixed with a powdered stock base.
AS Weight – As served;the weight of an item as sold or served,after processing
and/or cooking.
Au Gratin (oh gra tan) – Having a browned or crusted top, often made
by topping with bread crumbs,cheese,and/or a rich sauce and passing
under the broiler or salamander.
Au Jus (oh zhoo) – Served with its natural juices, usually unthickened
pan drippings.
Au Sec (oh seck) – Until dry.
Avgolemono – Greek soup made of chicken stock,egg,and lemon juice.
B
Bacteria – Microscopic organisms,some of which can cause disease,including food-borne disease.
Bain-Marie – A container of hot water used for keeping foods hot.
Bake – To cook foods by surrounding them with hot, dry air. Similar to
roast, but the term bake usually applies to breads, pastries, vegetables, and fish.
Baked Alaska – A dessert consisting of ice cream on a sponge cake base, covered with meringue and browned in the oven.
Barbecue – To cook with dry heat created by the burning of hardwood or by the hot coals of this wood.
Bard – To tie thin slices of fat, such as pork fatback,over meats with no natural fat cover to protect them while roasting.
Basic Grind – Referring to sausages made simply by grinding meats to various stages of coarseness or fineness.
Basmati Rice – A variety of long-grain rice from India.
Batonnet – Cut into sticks,about 1/4 Ă 1/4 Ă 21/3â3 inches (6 mm Ă 6 mm Ă 6â7.5 cm).
Batter – Semi liquid mixture containing flour or other starch,used for the production of such products as cakes and breads and for coating products to be deep-fried.
Bavarian Cream – A dessert made of custard sauce, gelatin, and whipped cream.
Bean Curd – see Tofu.
Bean Paste – see Miso.
BĂ©arnaise (bare nez) – A sauce made of butter and egg yolks and flavored
with a reduction of vinegar, shallots, tarragon, and peppercorns.
BĂ©chamel – A sauce made by thickening milk with a roux.
Beignet – Fritter.
Beurre ManiĂ© (burr mahn yay) – A mixture of equal parts raw butter and flour mixed together into a smooth paste.
Beurre Noir (burr nwahr) – Butter heated until it is dark brown, then flavored with vinegar.
Beurre Noisette (burr nwah zett) – Whole butter heated until it is light brown.
Bisque – A cream soup made from shellfish.
Bivalve – A mollusk with a pair of hinged shells,such as clam and oyster.
Blanch – To cook an item partially and briefly in boiling water or in hot
fat.Usually a pre-preparation technique,as to loosen peels from vegetables,
fruits, and nuts, to partially cook French fries or other foods
before service, to prepare for freezing, or to remove undesirable flavors.
Blancmange – (1) An English pudding thickened with cornstarch. (2) A French almond-flavored pudding containing gelatin and milk.
Blanquette – A white stew made of white meat or poultry simmered without preliminary browning and served with a white sauce.
Boar – Wild pig, or the meat from this animal.
Boeuf Ă la Mode – A classic French dish of braised beef.
Boil – To cook in water or other liquid that is bubbling rapidly, about 212°F (100°C) at sea level and at normal pressure.
Bombe – A molded ice cream or sherbet dessert.
Bordelaise – A brown sauce flavored with a reduction of red wine,shallots, pepper,and herbs and garnished with marrow.
Botulism – A deadly food-borne intoxication usually associated with improperly canned foods.
Bouquet Garni – A combination of fresh herbs tied together, used for flavoring.
BouquetiĂšre (book tyair) – Garnished with an assortment or bouquet
of fresh vegetables,such as artichokes,carrots,turnips,green beans,
peas,cauliflower,and potatoes.
Braise – (1) To cook covered in a small amount of liquid, usually after
preliminary browning. (2) To cook (certain vegetables) slowly in a
small amount of liquid without preliminary browning.
Breve (bray vay) – A mixture of espresso and steamed half-and-half.
Brine Cure – A curing method in which the food is immersed in a solution (brine) made of the curing ingredients dissolved in water.
Brioche – Rich yeast dough containing large amounts of eggs and butter, or the product made from this dough.
Broil – To cook with radiant heat from above.
Broth – A flavorful liquid obtained from the simmering of meats and/or vegetables.
Brunoise (broon wahz) – (1) Cut into very small (1/8 inch/3 mm) dice. (2) Garnished with vegetables cut in this manner.
Bruschetta (broo sket ta) – A slice of toasted Italian bread served as an
appetizer, usually rubbed with garlic and moistened with olive oil,
often served with additional toppings.
Bulgur – A type of cracked wheat that has been partially cooked.
Buttercream – An icing made of butter and/or shortening blended with
confectionersâsugar or sugar syrup and,sometimes,other ingredients.
Butterflied – Cut partially through and spread open to increase the surface area.
C
Calamari – Italian for âsquidâ(plural).
Calorie – The amount of heat needed to raise the temperature of 1 kg
water by 1°C. Used as a measure of food energy. More correctly
called a kilocalorie.
CanapĂ© (can ah pay) – Tiny open-faced sandwich, served as an hors dâoeuvre.
Capon – A castrated male chicken.
Cappuccino – Mixture of equal parts espresso and frothy,steamed milk. Caramelization The browning of sugars caused by heat.
Carbohydrates – Any of a group of compounds,including starches and sugars,that supply energy to the body.
CarĂȘme, Marie-Antoine – Famous nineteenth-century French chef,often considered the founder of classical cuisine.
Carotenoids – Yellow or orange pigments in vegetables and fruits.
Carpaccio – Very thin slices of meat or fish, served raw.
Carry-over – Cooking The rise in temperature inside roast meat after it is removed from the oven.
Catadromous – Referring to fish that live in fresh water but spawn in the ocean.
Caul – A fatty membrane that covers the stomach of a pig;used for wrapping meats for cooking and for lining terrines.
Caviar – (1) The salted roe or eggs of sturgeon. (2) The salted roe of another
fish,such as salmon or whitefish,if that fish is designated in the
name,e.g.whitefish caviar.
Celsius Scale – The metric system of temperature measurement,with
0°C set at the freezing point of water and 100°C set at the boiling
point of water.
Centi- Prefix in the metric system meaning âone-hundredth.â
Cephalopod – A member of the class of mollusks that includes octopus and squid.
Certified Pork Pork – that is guaranteed or certified to be free of trichinosis.
Chai – A sweetened blend of spiced milk and tea.
Charcuterie (shar koo tree) – The art of preparing fresh and cured pork products,including sausages and pĂątĂ©s.
Charcutier (shar koo tyay) – One who prepares and sells pork products, including sausages and pĂątĂ©s.
Chasseur (sha sur) – âHunter style,â usually referring to items served
with a brown sauce containing mushrooms,tomato,and white wine.
Chaud-Froid – An opaque sauce containing gelatin,used to coat certain cold foods.
Chef – The person in charge of a kitchen or of a department of a kitchen.
ChĂšvre – A cheese made from goatâs milk.
Chiffon – (1) A light, fluffy dessert or pie filling containing gelatin and
beaten egg whites. (2) A type of cake made with an egg-white foam
and with oil as a shortening.
Chiffonade – Cut into fine shreds; usually said of leafy vegetables and herbs.
China Cap – A cone-shaped strainer.
Chitterlings – Pork intestines.
Chlorophyll – Green pigment in vegetables and fruits.
Cholesterol – A fatty substance found in foods derived from animal
products and in the human body;it has been linked to heart disease.
Chop – To cut into irregularly shaped pieces.
Choucroute (shoo kroot) – Sauerkraut.
Choucroute Garni – Sauerkraut cooked with sausage,pork,and,sometimes, poultry products. A specialty of Alsace,France.
Chowder – A hearty American soup made from fish,shellfish,and/or vegetables, usually containing milk and potatoes.
Chutney – Any of several types of spicy condiments or relishes.
Cilantro – The fresh coriander plant,used as an herb.
Clamart – Garnished with or containing peas.
Clarified Butter – Purified butterfat,with water and milk solids removed.
Clearmeat – A mixture of ground meat,egg whites,and flavoring ingredients, used to clarify consommĂ©s.
Club Sandwich – A sandwich consisting of three slices of toast and
filled with such ingredients as sliced chicken or turkey, lettuce,
tomato,and bacon.
Coagulation – The process by which proteins become firm, usually when heated.
Cocktail – A type of appetizer generally made of seafood or fruit and often served with a tart or tangy sauce.
Cold Smoking – A smoking method in which the foods are smoked at
a low temperature, usually at or below 85°F (30°C),so that the food
is not cooked during the smoking.
Collagen – A type of connective tissue in meats that dissolves when cooked with moisture.
Collagen Casing – An edible artificial sausage casing molded from animal materials.
Combi (Combination Oven – An oven that can operate in conventional, convection,and steamer modes.
Complementary Protein – Protein supplied by foods that, if eaten together, supply all the amino acids necessary in the human diet.
Complete Protein – A protein that supplies all the amino acids necessary in the human diet.
Compound Butter – A mixture of raw butter and various flavoring ingredients.
Concasser – To chop coarsely.
Conduction – The transfer of heat from one item to something touching it or a cooler part of the first item.
ConsommĂ© – A rich, flavorful seasoned stock or broth that has been clarified to make it perfectly clear and transparent.
Convection – The transfer of heat by the movement of a liquid or gas.
Convection Oven – An oven in which hot air is circulated by a fan.
Convenience Food – Any food product that has been partially or completely prepared or processed by the manufacturer.
Coq au Vin (coke oh van) – A French dish of chicken braised in wine.
Coral – The roe or eggs of certain shellfish.
Coulis – A vegetable or fruit purĂ©e, used as a sauce.
Coupe – A dessert consisting of one or two scoops of ice cream or sherbet
in a dish or glass,topped with syrups,fruits,toppings,and/or garnishes;
a sundae.
Course – A food or group of foods served at one time or intended to be eaten at the same time.
Court Bouillon (koor bwee yohn) – Water containing seasonings, herbs,and,usually, an acid; used for cooking fish.
Couscous – A type of granular pasta from North Africa, cooked like a grain.
Cream Soup – A soup thickened with roux or another thickening agent and containing milk and/or cream.
CrĂšcy (kray see) – Garnished with or containing carrots.
CrĂšme Anglaise (krem awng lezz) – A light vanilla-flavored custard sauce made of milk,sugar,and egg yolks.
CrĂšme FraĂźche – A thick, slightly aged heavy cream.
CrĂ©pinette – A sausage patty wrapped in caul.
Critical Control Point (CCP) – An action that can be taken to eliminate or minimize a food safety hazard.
Croissant – A crescent-shaped roll made from a rich, rolled-in yeast dough.
Croquette (crow kett) – Food that has been purĂ©ed or bound with a thick sauce,made into small shapes,breaded,and fried.
Cross-Contamination – The transfer of bacteria to food from another food or from equipment or work surfaces.
CruditĂ© (croo dee tay) – A raw vegetable served as a relish.
Crustacean – A sea animal with a segmented shell and jointed legs,such as lobster and shrimp.
Curing – Salt See Prague Powder #1.
Custard – A liquid that is thickened or set firm by the coagulation of egg protein.
Cuttlestrong textfish – A cephalopod similar to squid, but with a chalky interior bone and a squatter body shape.
Cycle Menu – A menu that changes every day for a certain period,then repeats the same daily items in the same order.
D
Danish- A rich,sweet,flaky yeast dough containing layers of rolled-in fat.
Deci- Prefix in the metric system meaning âone-tenth.â
Deep-fry – To cook submerged in hot fat.
Deglaze – To swirl a liquid in a sautĂ© pan or other pan to dissolve cooked particles or food remaining on the bottom.
Demi-glace – A rich brown sauce that has been reduced by half.
Demitasse – Literally,âhalf-cup.âStrong,black coffee served in small cups after dinner.
Denature – To change the structure of protein molecules by heat or by chemical means.
Doria – Garnished with cucumbers cooked in butter.
Drawn – With entrails removed.
Dressed – (1) Poultry market form: killed, bled, and plucked. (2) Fish market form: viscera, scales,head,tail,and fins removed.
Drop Batter – A batter that is too thick to pour but that drops from a spoon in lumps.
Dry Cure – A curing method in which the curing ingredients are packed or rubbed over the food.
Dry-heat Cooking Method – A method in which heat is conducted to foods without the use of moisture.
Dubarry – Garnished with or containing cauliflower.
Duchesse Potatoes (doo shess) – Potato purĂ©e mixed with butter and egg yolks.
Dumpling – Any of a variety of small starch products made from soft
dough or batter and cooked by simmering or steaming.
Duxelles – A coarse paste or hash made of finely chopped mushrooms sautĂ©ed with shallots.
E
Elastin – A type of connective tissue in meats that does not dissolve when cooked.
Emincer (em an say) – To cut into very thin slices.
Empty Calorie Food – A food that supplies few nutrients per calorie.
Emulsified Grind – Referring to sausages made by processing the meat
and fat to a purée,usually with the addition of water or another liquid.
Emulsion – A uniform mixture of two unmixable liquids.
Entremetier (awn truh met yay) – The cook who prepares vegetables, starches,soups,and eggs.
Epazote (ep ah so tay) – A pungent herb,used in Mexican cooking.
EP Weight – Edible portion;the weight of an item after all trimming and preparation is done.
Escoffier, Georges Auguste – Great chef of the early twentieth century and the father of modern cookery.
Essential Fatty Acid – A fatty acid that must be consumed in the diet because it canât be made by the body.
Espagnole – A sauce made of brown stock and flavoring ingredients and thickened with a brown roux.
Espresso – Expresso Strong,dark coffee made from beans roasted until
almost black,ground very fine,and brewed under steam pressure.
Ătuver (ay too vay) – To cook or steam an item in its own juices;to sweat.
Executive Chef – The manager of a large kitchen or food production department.
Extended Meal Service – Service of a meal at which customers eat at different times.
Expediter – Kitchen worker who accepts and transmits orders from waiters, calls for orders to be finished, inspects finished dishes, and passes them to the dining room staff.
F
Facultative – Able to live and grow with or without the presence of oxygen; said of bacteria.
Farmstead Cheese – Cheese made entirely with milk from a farmerâs
own herd or flock, and made on the farm where the animals are raised.
Farro – A grain that is the ancestor of modern wheat.
Fermentation – The process by which yeast acts on carbohydrates to change them into carbon dioxide gas and alcohol.
FermiĂšre (fair myair) – Garnished with carrots,turnips,onions,and celery cut into uniform slices.
Fettuccine -Flat egg noodles.
Fiber – A group of indigestible carbohydrates found in grains, fruits, and vegetables.
Fillet – Filet (1) Meat:Boneless tenderloin.(2) Fish:Boneless side of fish.
Flavones – White pigments in vegetables and fruits.
Flavor Profile – The combination of flavors and aromas that make up the total taste impression of a dish.
Florentine – Garnished with or containing spinach.
Flow of Food – The path that food travels in a food service operation from receiving to serving.
Foie Gras (fwah grah) – Liver of specially fattened geese and ducks.
Fondant – A smooth, creamy white icing or candy consisting of very finely crystallized sugar syrup.
Fond LiĂ© – A sauce made by thickening brown stock with cornstarch or a similar starch.
Fondue Swiss – A dish consisting of melted GruyĂšre and Emmenthaler
cheeses and white wine into which cubes of bread are dipped and
eaten.From the French word meaning âmelted.â
Food Danger Zone – The temperature range of 41° to 135°F (5° to 57°C),in which bacteria grow rapidly.
Forcemeat – A seasoned mixture of ground meats and other foods,used
as a filling or stuffing or as a base for terrines and patés.
ForestiĂšre – Garnished with mushrooms.
Four-hour Rule – The sanitary practice of permitting foods to remain
in the food danger zone for a cumulative total of no more than four
hours between receiving and serving.
Free-range – Referring to animals, usually poultry, that are allowed to
move relatively freely outdoors as they are raised for market.
French Dressing – Salad dressing made of oil,vinegar,and seasonings.
French-style – Ice Cream Ice cream containing egg yolks.
FricassĂ©e – A white stew in which the meat is cooked in fat without browning before liquid is added.
FrisĂ©e – A variety of curly endive or chicory that is more tender and lighter in color than curly endive.
Frittata – A flat,unfolded omelet.
Fry – To cook in hot fat.
Fumet (foo may) – A flavorful stock, usually fish stock.
G
Galantine – A forcemeat wrapped in the skin of the animal from which
it is made,such as a chicken or duck,or rolled into a cylinder without the skin.
Game – Meat from animals and birds normally found in the wild;many game animals are now farm-raised.
Garde Manger (gard mawn zhay) – (1) The cook in charge of cold food
production,including salads and buffet items.(2) The department of a kitchen in which these foods are prepared.
Garni Garnished.- Having had garnish added to it.
Garnish – (1) Decorative edible item used to ornament or enhance the
eye appeal of another food item. (2) To add such a decorative item to food.
Garnituren – (1) Garnish. (2) The act or process of garnishing.
Gastrique – A mixture of caramelized sugar and vinegar, used to flavor sauces.
Gazpacho – A cold Spanish soup made of purĂ©ed raw vegetables.
Gelatinization – The process by which starch granules absorb water and swell in size.
Gelée- Aspic jelly.
Genoise (zhen wahz) – A French sponge cake.
Glace de Viande (glahss duh vee awnd) – Meat glaze; a reduction of brown stock.
Glaze – (1) A stock that is reduced until it coats the back of a spoon.(2) A
shiny coating, such as a syrup, applied to a food. (3) To make a food
shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.
Gluten – A substance made of proteins present in wheat flour that gives structure and strength to baked goods.
Glutinous Rice – A type of short-grain rice that becomes sticky and chewy when cooked.
Goulash – A Hungarian stew flavored with paprika.
Gram – The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.
GranitĂ© (grah nee tay) – A coarse,crystalline frozen dessert made of water, sugar, and fruit juice or other flavoring.
Gras Double (grah doo blâ) – A type of beef tripe that is smooth rather than honeycombed.
Green Meat – Meat that has not had enough time after slaughter to develop tenderness and flavor.
Griddle – To cook on a flat, solid cooking surface called a griddle.
Grill – To cook on an open grid over a heat source.
Grillardin (gree ar dan) – Broiler cook.
Gross PiĂšce (gross pyess) – Centerpiece of a buffet platter.
Guinea – A domestically raised relative of the pheasant.
H
HACCP – Hazard Analysis Critical Control Point; a food safety system of
self-inspection designed to highlight hazardous foods and to control food handling to avoid hazards.
Hare – A game animal similar to rabbit,with dark red,lean meat.
Hash – (1) To chop.(2) A dish made of chopped foods.
Hazard – A potentially dangerous food condition due to contamination,
growth of pathogens,survival of pathogens,or presence of toxins.
Herbs – The leaves of certain plants,used in flavoring.
Hollandaise – A sauce made of butter, egg yolks, and flavorings (especially lemon juice).
Hominy – Corn that has been treated with lye.
Homogenized Milk – Milk that has been processed so the cream doesnât separate out.
Hongroise (ong grwahz) – Hungarian style.
Hot Smoking – A smoking method in which the foods are smoked at a
temperature high enough to cook or partially cook them.
Hygroscopic – Readily absorbing moisture.
I
Induction Cooktop – A type of cooktop that works by using magnetic
energy to make pots hot without getting hot itself.
Infection – Disease including much food-borne disease,caused by bacteria in the body.
Intoxication – Disease caused by poisons that bacteria produce while they are growing in food.
J
JardiniĂšre (zhar din yair) – Garnished with fresh garden vegetables, such as carrots, turnips,green beans,peas,and cauliflower.
Jasmine Rice – A type of aromatic rice from Southeast Asia.
Judic – Garnished with braised lettuce.
Julienne – (1) Cut into small, thin strips, about 1/8 Ă 1/8 Ă 21/2 inches
(3 mm Ă 3 mm Ă 6.5 cm).(2) Garnished with foods cut in this manner.
Jus (zhoo) – Unthickened juices from a roast.
Jus LiĂ© – Thickened juices from a roast.
K
Kasha – Whole buckwheat groats.
Ketone Body – A toxic compound that can form in the blood if fats are burned with no carbohydrates present.
Ketosis – A condition in which the blood becomes unable to carry oxygen;
sometimes the result of consuming insufficient carbohydrates.
Kilo- Prefix in the metric system meaning âone thousand.â
L
Lacto-ovo-vegetarian – Referring to a vegetarian diet that includes dairy products and eggs.
Lacto-vegetarian – Referring to a vegetarian diet that includes milk and other dairy products.
Lard – (1) The rendered fat of hogs. (2) To insert strips of fat into meats low in marbling.
Lasagne Broad – flat egg noodles, or a baked, layered casserole made with these noodles.
Latte Short for caffe latte. A mixture of one part espresso and two or more parts steamed milk.
Leading Sauce – A basic sauce used in the production of other sauces. The five leading hot sauces are bĂ©chamel, veloutĂ©, espagnole, tomato, and hollandaise Mayonnaise and vinaigrette are often considered leading cold sauces.
Leavening – The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
Lemon Grass – A tropical grass with the aroma of lemon, used for flavoring.
Liaison – A binding agent, usually made of cream and egg yolks,used to thicken sauces and soups.
Lipid – Any of a group of compounds that includes fats and cholesterol.
Liter – The basic unit of volume in the metric system; equal to slightly more than 1 quart.
London Broil – Flank steak or other cut of beef broiled rare and cut in thin slices.
Lyonnaise (lee oh nez) – Containing or garnished with onions.
M
Macaroni – Noodle product made of flour and water and dried.
Macchiato (mah kee ah toe) – Espresso topped with a little frothed milk.
Mache – A small, tender leafy green with a delicate taste.
Magret – The boneless breast of the moulard duck.
Matre dâHotel Butter (may truh doh tell) – Compound butter containing parsley and lemon juice.
Marbling – The fat deposited within muscle tissue.
Marinate – To soak a food in a seasoned liquid.
Marsala – A flavorful sweet to semidry wine from Sicily.
Mayonnaise – A semisolid cold sauce or dressing consisting of oil and vinegar emulsified with egg yolks.
Mayonnaise Chaud-Froid – A mixture of aspic jelly and mayonnaise, used like regular chaud-froid.
Meringue – A foam made of beaten egg whites and sugar.
Meringue GlacĂ©e – Baked meringue shells served with ice cream.
Mesclun – A mixture of tender baby lettuces.
Meter – The basic unit of length in the metric system;slightly longer than 1 yard.
MeuniĂšre – Referring to fish prepared by dredging in flour and sautĂ©ing, served with brown butter,lemon juice,and parsley.
Microwave – Radiation generated in special ovens and used to cook or heat foods.
Milli – Prefix in the metric system meaning âone-thousandth.â
Mince – To chop into very fine pieces.
Minestrone – Italian vegetable soup.
Minimum Safe Internal Temperature- The lowest temperature to
which a food item must be heated and at which it must be held for a
given time in order to be considered safe.
Mirepoix (meer pwah) – A mixture of rough-cut or diced vegetables, herbs,and spices,used for flavoring.
Mise en Place (meez on plahss) – French term meaning âeverything in
place.â The setup for food production. All the preparations and organization
that must be made before actual production can begin.
Miso – A paste made of fermented soybeans, sometimes with the addition of other grains. Also called Bean Paste.
Mocha (moh kah) – (1) A variety of Arabian coffee. (2) A mixture of
espresso and hot chocolate or cocoa. (2) A flavoring made of coffee and chocolate.
Moist-heat Cooking Methods – Methods in which heat is conducted to foods by water or other liquid or by steam.
Mollusk – A soft-bodied sea animal,usually inside a pair of hinged shells, such as clam and oyster.
Monter au Beurre (mohn tay oh burr) – To finish a sauce or soup by swirling in raw butter until it is melted.
Mornay – A sauce made of bĂ©chamel and GruyĂšre cheese.
Moulard – A breed of duck with a thick,meaty breast,raised for its large, fatty liver.
Mousse – A soft, creamy food, either sweet or savory, made light by the addition of whipped cream,beaten egg whites,or both.
Mousseline Forcemeat – A forcemeat made of purĂ©ed fish, poultry, or meat,heavy cream,and,usually,egg whites.
Mozzarella – A mild unripened cheese, used in pizzas and many other Italian-style dishes.
N
Natural Casing – A sausage casing made from the intestines of meat animals.
Navarin – A brown lamb stew.
New England Boiled Dinner- A dish consisting of simmered corned
beef and simmered vegetables, served together.
Nicoise (nee swahz) – (1) Prepared in the style of Nice,France.(2) Garnished
with or containing tomato concassé cooked with garlic.
Nitrosamine – A cancer-causing compound formed when meats containing sodium nitrate are subjected to high heat.
Nouvelle Cuisine – A modern style of cooking that emphasizes lightness
of sauces and seasonings, shortened cooking times, and new
and sometimes startling combinations of foods.
Nutrient density – The amount of nutrients per calorie in a food.
O
Offal – Variety meats.
Oolong – A greenish-brown,partially fermented tea.
Organic – Grown or raised without chemical growth enhancers or medications or, for plants,without artificial fertilizers or pesticides.
Oven Spring – The rapid rise of yeast goods in the oven due to production
and expansion of trapped gases as a result of the oven heat.
Overrun – The increase in volume of ice cream or frozen desserts due to the incorporation of air while freezing.
P
Pan Gravy – A type of sauce made with the pan drippings of the meat or poultry it is served with.
Pan-Broil – To cook uncovered in a sautĂ© pan or skillet without fat.
Pan-Fry – To cook in a moderate amount of fat in an uncovered pan.
Panino – (1) Originally,a small Italian sandwich made with a dinner roll. (2) A grilled sandwich usually made in a device that grills both sides at once and compresses the sandwich.
Panko Coarse – Japanese-style breadcrumbs.
(en) Papillote (on poppy yote)- Wrapped in paper or foil for cooking so that the food is steamed in its own moisture.
Parboil – To cook partially in a boiling or simmering liquid.
Parcook – To partially cook by any method.
Parfait – A dessert consisting of alternating layers of ice cream and fruit or syrup in a tall,narrow glass.
Parmentier (par mawn tyay) – Garnished with or containing potatoes.
Par Stock – The inventory of goods that an operation must have on hand to continue operating between deliveries.
Pasta – General term for any shape of macaroni product or egg noodles.
Pasteurized – Heat-treated to kill bacteria that might cause disease or spoilage.
Pastry Cream – A thick custard sauce containing eggs and starch.
Pate – A dish made of a baked forcemeat,usually in a crust.
Pate Ă Choux (pot a shoo) – A soft dough used for making Ă©clairs and cream puffs. Also called Ă©clair paste.
Pate Ă PatĂ© – Dough or pastry used to make a crust for patĂ©.
PatĂ© de Campagne – A patĂ© or terrine characterized by a coarse texture.
PatĂ© en Croute – A patĂ© in a pastry crust.
Pathogen – A bacteria that causes disease.
Patissier (pa tees syay) – Pastry cook.
Peach Melba – A sundae consisting of vanilla ice cream,a peach half, and Melba (raspberry) sauce.
Persillade (pear see yahd) – A mixture of bread crumbs, parsley, and garlic, used to coat roast meat items,usually lamb.
Pesco-vegetarian – Referring to a vegetarian diet that includes fish.
Philadelphia-style – Ice Cream Ice cream containing no eggs.
Pigment – Any substance that gives color to an item.
Pilaf – Rice or other grain product that is first cooked in fat, then simmered
in a stock or other liquid, usually with onions, seasonings, or other ingredients.
Pizza – A thin sheet of lean bread dough baked with a topping.
Poach – To cook gently in water or another liquid that is hot but not actually bubbling,about 160° to 180°F (71° to 82°C).
Poissonier (pwah so nyay) – Fish cook.
Polenta – Italian-style cornmeal.
Portion Control – The measurement of portions to ensure that the correct amount of an item is served.
Potentially Hazardous Food – A food that provides a good environment for the growth of hazardous bacteria.
Pot Roast – A large cut of meat cooked by braising.
Poulette – Allemande sauce flavored with mushrooms, parsley, and lemon juice.
Pour Batter – A batter that is liquid enough to pour.
Poussin – A young chicken weighing 1 pound (500 g) or less.
Pozole – Whole-grain hominy.
Prague Powder #1 – A blend of 6 percent sodium nitrite and 94 percent sodium chloride (table salt), used to cure meats; also called curing salt and tinted curing mix.
Prague Powder #2 – A curing mixture similar to Prague Powder #1 but containing sodium nitrate in addition to sodium nitrite.
Primal Cut – One of the primary divisions of meat quarters, foresaddles, hindsaddles, and carcasses as they are broken down into smaller cuts.
Primary Flavor – The basic flavor of a main ingredient of a dish;one of the components of a flavor profile.
Primeur (pree mur) – Garnished with fresh spring vegetables such as
carrots, turnips,green beans,peas,cauliflower,and small potatoes.
Princesse – Garnished with asparagus.
PrintaniĂšre (pran tawn yair) – Garnished with fresh spring vegetables
such as carrots,turnips,pearl onions,peas,green beans,and asparagus.
Prix Fixe (pree fix) – French term meaning âfixed priceâ; referring to a
menu offering a complete meal, with a choice of courses, for one given price.
Process Cheese – A product made by grinding and melting one or more
cheeses,blending them with other ingredients,and pouring the mixture into molds to solidify.
Profiterole – A tiny round pastry made from Ă©clair paste; filled with savory
fillings and served as an hors dâoeuvre, or filled with ice cream and served as a dessert.
Provenrale (pro vawn sal) – Garnished with or containing tomatoes, garlic,parsley,and,sometimes,mushrooms and olives.
Puff Pastry – A light, flaky pastry made from a rolled-in dough and leavened by steam.
Pullman Loaf – A long, rectangular loaf of bread.
Pumpernickel – (1) Coarsely ground rye flour.(2) Bread made with this flour.
PurĂ©e – (1) A food product that has been mashed or strained to a smooth pulp.(2) To make such a pulp by mashing or straining a food.
Q
Quail – A small game bird, now domestically raised, usually weighing 6 ounces (175 g) or less.
Quatre Ă©pices – A spice mixture commonly used to season sausages and forcemeats;French for âfour spices.â
Quiche – A savory tart or pie consisting of a custard baked in a pastry shell.
Quick Bread – A bread leavened by chemical leaveners or steam rather than yeast.
R
Radiation – The transfer of energy by waves, such as infrared or light waves.
Raft – The coagulated clearmeat that forms when stock is clarified.
Ratatouille (ra ta twee) – A Southern French vegetable stew of onions, tomatoes, zucchini, eggplant, and green bell peppers.
Ravier (rahv yay) – Oval relish dish.
Ravioli – Dumplings consisting of filled egg noodles.
Recipe – A set of instructions for producing a certain dish.
Reduce – To cook by simmering or boiling until quantity is decreased; often done to concentrate flavors.
Reduction – (1) A liquid concentrated by cooking it to evaporate part of the water. (2) The process of making such a liquid.
Relish – (1) A type of appetizer consisting of raw or pickled vegetables. (2) A mixture of chopped vegetables and sometimes fruits, at least one of which has been pickled in vinegar or a salt solution.
Ricotta – An Italian-style cheese similar to cottage cheese but smoother, moister,and sweeter in flavor.
Rillettes (ree yet)- A seasoned mixture of meat, such as pork, and fat, mashed to a paste;served as an appetizer.
Risotto – A moist Italian dish of rice cooked in butter and stock.
RissolĂ© (riss oh lay) Browned – Often referring to potatoes cut in small shapes,parboiled,and browned in hot fat.
Roast – To cook foods by surrounding them with hot,dry air,in an oven or on a spit over an open fire.
Roe – Fish eggs.
Roesti Potatoes – Boiled potatoes that are grated, formed into small cakes,and pan-fried until crisp.
Rolled-In Dough – Dough in which a fat is incorporated into the dough in many layers by means of a rolling and folding procedure.
Roquefort – A blue-veined cheese made in Roquefort, France, from sheepâs milk.
Rotisserie – An item of cooking equipment that slowly rotates meat or other foods in front of a heating element.
Ratisseur (ro tee sur) – Cook who prepares roasted, braised, and broiled meats.
Rough Prep – The preliminary processing of ingredients to the point at which they can be used in cooking.
Roux – A cooked mixture of equal parts flour and fat.
Royal Icing – An icing made of confectionersâ sugar and egg whites, used for decorating.
Russet – Starchy potato often used for baking and deep-frying.
Rye Blend – A mixture of rye flour and hard wheat flour.
S
Sachet (sa shay) – A mixture of herbs and spices tied in a cheesecloth bag.
Salamander – Small broiler used primarily for browning or glazing the tops of certain items.
Salmonella – A widespread food-borne disease, spread by improper food handling and inadequate sanitation.
Sanitize – To kill disease-causing bacteria, usually by heat or by chemical disinfectants.
Saturated Fat – A fat that is normally solid at room temperature.
Sauce – A flavorful liquid, usually thickened, used to season, flavor, and enhance other foods.
Saucier (so see ay) – Sauce cook prepares sauces and stews and sautĂ©s foods to order.
Sauerbraten – A German dish consisting of beef marinated in and then cooked with vinegar and other ingredients.
Sausage – A mixture of ground meat, usually pork, and seasonings, usually stuffed into casings.
Sausage Cured – A sausage that contains nitrites or nitrates.
Sausage Fresh – A sausage that contains no nitrites or nitrates.
SautĂ© – To cook quickly in a small amount of fat.
Scampi – A kind of shellfish similar to large shrimp .In the United States, the term is often used for large shrimp,especially if broiled with garlic butter.
Sear – To brown the surface of a food quickly at high temperature.
Semolina – A hard, high-protein flour often used for the best quality macaroni products.
Set Meal Service – Service of a meal at which all the customers eat at one time.
Shirred Egg – Egg baked in a shallow,buttered dish.
Short – Having a high fat content, which makes the product (such as a cookie or pastry) crumbly and tender.
Shortening – (1) Any fat used in baking to tenderize the product by shortening gluten strands.
(2) A white, tasteless, solid fat formulated for baking or deep-frying.
Shred – To cut into thin but irregular strips,either with the coarse blade of a grater or with a knife.
Sieve Size – Size of individual pieces, usually of canned vegetables.
Simmer – To cook in water or other liquid that is bubbling gently,about 185° to 200°F (85° to 93°C).
Sirniki – Russian pan-fried cheesecakes.
Slurry – A mixture of raw starch and cold liquid, used for thickening.
Small Sauce – A sauce made by adding one or more ingredients to a leading sauce.
Smoke-Roast – To cook with dry heat in the presence of wood smoke.
Sodium Nitrate – A compound,NaNO3,used to cure meats.
Sodium Nitrite – A compound, NaNO2, used to cure certain meats, especially air-dried meats.
Soft-shell Crab – A just-molted crab whose new shell has not yet hardened.
Solanine – A poisonous substance found in potatoes that have turned green.
Sorbet (sor bay) – Sherbet,usually made without milk products.
SoufflĂ© – A light, fluffy baked egg dish consisting of a base (such as a
heavy white sauce) mixed with egg yolks and flavoring ingredients
into which beaten egg whites are folded just before baking.May be sweet or savory.
Sous Chef (soo shef) – Cook who supervises food production and who reports to the executive chef.
Spaetzle – Small dumplings or noodles made from a thin egg and flour batter.
Specialty Cheese – Cheese in limited production, with particular attention to natural flavor and texture profiles.
Spelt – A type of wheat grain similar to farro.
Spice – Any part of a plant,other than the leaves,used in flavoring foods.
Squab – Young,domestically raised pigeon.
Staling – The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.
Standard Breading Procedure – The procedure for coating a food
product with bread crumbs (or other crumbs or meal) by passing it through flour,then egg wash,then crumbs.
Standardized Recipe – A set of instructions describing the way a particular establishment prepares a particular dish.
Staphylococcus Staph – A bacterium that causes food-borne disease
by producing a toxin or poison in improperly stored foods.
Static Menu – A menu that offers the same dishes every day.
Station Chef – Cook in charge of a particular department in a kitchen or food production facility.
Steam – To cook by direct contact with steam.
Stew – (1) To simmer a food or foods in a small amount of liquid that is usually served with the food as a sauce.
(2) A dish cooked by stewing, usually one in which the main ingredients are cut in small pieces.
Stock – A clear,thin that is,unthickened liquid flavored with soluble
substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings.
Streusel (stroy zel) – A crumbly topping for baked goods,consisting of fat,sugar,and flour rubbed together.
Strong Flour – Flour with a high protein or gluten content.
Supporting Flavor – Flavors of seasoning and flavoring ingredients and
other secondary ingredients of a dish; flavors that support and enhance the primary flavors.
SuprĂȘme Sauce – A sauce made of chicken veloutĂ© and heavy cream.
Surimi – A processed seafood product manufactured to resemble shellfish such as crab.
Sweat – To cook in a small amount of fat over low heat, sometimes covered.
Sweetbreads – The thymus glands of calves and young animals,used as food.
Swiss Steak– Beef round steaks braised in brown sauce.
T
Table dâHote (tobble dote) – (1) Referring to a fixed-price menu with no choices.
(2) Referring to a menu on which prices are listed for complete meals rather than for each separate item.
Tang – The portion of a metal knife blade that is inside the handle.
Tapa – Any of a variety of Spanish-style appetizers,intended to be served with wine or other drinks.
Tasting Menu – A type of fixed-price menu designed to showcase the chefâs art by presenting a series of small courses.
Tatsoi – A leafy vegetable or salad green related to mustard and watercress.
Tempeh – A fermented soy product with a dense,meaty texture.
Temper – To raise the temperature of a cold liquid gradually by slowly stirring in a hot liquid.
Teriyaki – A grilled or pan-broiled food that is finished with a soy saucebased glaze.
Textured Vegetable Protein (TVP) – A high-protein product made from defatted soy flour, processed to give it a sponge-like texture; available unflavored or flavored to resemble various meats.
Tinted Curing Mix – See Prague Powder #1.
Tofu – A bland, white food made by coagulating soy milk. Also called Bean Curd.
Tomalley – The liver of lobsters and some other shellfish.
Tournant (toor nawn) – Cook who replaces other station cooks; relief cook or swing cook.
Tournedos (toor nuh doe) – A small beef steak cut from the tenderloin.
Trans Fat – A solid fat, usually manufactured by hydrogenation, which limits the bodyâs ability to rid itself of cholesterol.
Treviso – A red-leafed relative of radicchio and Belgian endive with elongated leaves.
Trichinosis – A food-borne disease caused by a parasite, sometimes found in undercooked pork.
Tripe – The muscular stomach lining of beef or other meat animals.
Truit au Bleu – Poached trout that was alive until cooking time and that turns blue when cooked in court bouillon.
Trunnion Kettle – A steam-jacketed kettle that can be tilted for emptying.
Truss – To tie poultry into a compact shape for cooking.
Tunneling – A condition of muffin products characterized by large, elongated holes;caused by overmixing.
TVP – see Textured Vegetable Protein.
U
Univalve – A mollusk with a single shell,such as abalone.
Unsaturated Fat – A fat that is normally liquid at room temperature.
V
Variety – Meats Various organs,glands,and other meats that donât form a part of the dressed carcass.
Vegan – Referring to a vegetarian diet that omits all animal products, including dairy products and eggs.
VeloutĂ© – A sauce made by thickening white stock with a roux.
Venison – The meat of wild or farm-raised deer.
Vent – To allow circulation or escape of a liquid or gas,such as by setting
a pot of hot stock on blocks in a cold-water bath so that the cold water can circulate around the pot.
Viande (vee awnd) – French for âmeat.â
Vichyssoise (vee she swahz) – Cold purĂ©e of leek and potato soup with cream.
Vin – Wine.
Vin Blanc – White wine.
Vin Rouge – Red wine.
Vinaigrette – Dressing or sauce made of oil, vinegar, and flavoring ingredients.
Vitamin – Any of a group of compounds that are present in foods in very
small quantities and that are necessary for regulating body functions.
Volatile – Evaporating quickly when heated.
W
Wash – (1) To brush or coat a food item with a liquid such as egg wash or milk.(2) The liquid used in this procedure.
Waxy Potato – A young potato high in sugar and low in starch.
Weak Flour – Flour with a low protein or gluten content.
Welsh Rabbit – A dish made of melted cheddar cheese and, usually, ale or beer.Sometimes called Welsh rarebit.
White Pekin – The most common breed of domestic duck in the United States.
Whitewash – A thin mixture or slurry of flour and cold water.
Winterized Oil – Vegetable oil that stays clear and liquid when refrigerated.
Wrap – A sandwich in which the filling is wrapped, like a Mexican burrito, in a large flour tortilla or similar flatbread.
Z
Zest – The colored part of the peel of citrus fruits.