8/6/2019 Cullinary Terms
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Culinary Terms DefinedAt times the culinary terms used in
recipes or culinary circles can be a bit confusing. Belowis an
abbreviated "culinary dictionary" - some of the more common
culinary terms and their definitions.
A la - French term meaning "of the", so A la Francaise means of
the French
Al Dente - Italian term meaning "to the tooth", refers to the
state when pasta is perfectly done, when the teeth sink into it
with slight resistance, not too soft or too firm
Baste - To moisten cooking meat with fat, sauce or natural
juices
Bouquet Garni - a bundle of herbs that are tied with a string of
bound in cheesecloth and added to soups, stews or sauces while
cooking, letting the flavor butnot the body of the herbs into the
recipe
Braise - A method of cooking where fat is used to saut and then
slow cooking withvery little moisture completes the process
Caramelize - When white sugar is cooked over a low heat until it
forms a goldenbrown liquid
Chop - Food is cut into uniform sized pieces of varying size,
finely chopped tocoarsely chopped.
Cubed - Food is cut into squared shapes, approximately " in
size
Dash - A very small amount, less than 1/8 tsp
Diced - Food cut into small uniform pieces
Devilled - To prepare with spicy seasonings such as cayenne
Dredge - To coat as with flour, bread crumbs or sugar - any dry
ingredient
Entre - Typically refers to the main course of a meal in modern
terminology
Fillet - A boneless, skinless cut of meat, fish or poultry
Fold - A method of stirring that mixes ingredients without
releasing the air
Garnish - Refers to the process and the food used to give a
pleasing appearanceto prepared food
Grate - Rubbing a larger piece of food over a surface that has
small raised holes to remove particles in small portions
Hors D'oeuvres - One of the most populary culinary terms, this
is French for appetizer, small servings of food served hot or cold
to begin the meal
Infuse - To boil herbs or other flavorings with a liquid, teas
are good examples
Julienne - To cut into long thin strips
Knead - Working dough with the hands
Mash - To press or squash ripe or processed foods to make a
thick paste
Marbled - When meet is veined with fat, this meat cooks very
tender and juicy
