Top Chef Glossary

8/10/2019 Top Chef Glossary

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Top Chef Glossary

adobo sauce

Adobo is a sauce or marinade commonly made of tomatoes, chilies,

onion, garlic, vinegar, herbs and spices

agar agar

a gelling agent that will retain its rmness (unlike gelatin) when heated

agave

Agave nectar is a concentrated natural syrup used as a sweetener

aioli

aioli is basically a avored mayonnais

al dente

literally meaning "rm to the bite" it is a term used to describe thelevel of doneness to cook pasta to, i.e. cooked but slightly rm in thecentre

all-purpose potato

he all!rounder is good for baking and boiling. hese hold well togetherwhen boiled and they also produce great rench fries and roastedpotatoes.# hey have a high sugar content and great earthy avor.

allspice

Allspice is a fragrant spice that has a avor reminiscent of cinnamon,nutmeg and clove combined as one

almond extract

a strong, sweet avored alcohol!based avoring agent

amaretto

Amaretto is a sweet, and lightly bitter, almond!avored li$ueur

ancho chilies

Ancho peppers (which are dried poblanos) have a# mild and smoky


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avor

andouille

A smoked ca%un sausage made of pork and garlic

arancini

little fried rice balls

arugula

a peppery leaf variety used in salads, also commonly known as rocket

bagna cauda

&agna 'auda is a classic accompaniement to crudite.# t is an talian

dish of oil, butter, garlic, anchovy and red pepper akes.

baking potato

his potato, which is longer in shape and has a thicker skin is a bakingpotato.# his particular variety is a russet.# t has a much higherstarch content and more oury in teture. his makes it ideal formashing, baking and also frying when it will have a light u*y teturewhen nished.

balsamic vinegar

&alsamic vinegar is a rich, thick and sweet vinegar made from puregrape %uice.

baste

repeatedly cover with sauce or marinade as is it cooks

bechamel

&echamel is a white sauce made from rou and creamed out with milk

or cream

beefsteak tomatoes

+istinctive varoety due to its large sie and tiny compartments ofseeds

bench scraper


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A bench scraper is a handy tool bakers or pastry chefs use to gatherour and dough from the bench

bench top mixer

he bench top mier usually comes with three standard attachments-the balloon whisk, the dough hook and a paddle.# ts commonly usedfor whipping egg whites, making cakes, kneading dough, and creamingbutter.# t has a very powerful motor and with the right accessoriescan also be used to roll out pasta and grind meats.

biscotti

&iscotti literally means /twice cooked0, and refers to an talian twice!baked cookie

bittersweet chocolate

&ittersweet chocolate is typically at least 123 cacao

blanch

he process of cooking something in a li$uid at a high heat very$uickly

blender

A blender performs a similar function to the food processor butoperates at a higher speed and with a more narrow chute therebybreaking the ingredients down even further into a puree.#

blind bake

to pre!cook (bake) the pastry sheel without lling

blini

little panckaes made from buckwheat our, typically served as hors

doeuvresbloom

&looming is the process of hydrating the gelatin with li$uid

boil

o cook in li$uid that is at a high heat, i.e. boiling


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boiling potato

his type of potato has more of a way teture and has a lower starchcontent.# 4ence if mashed they will be more lumpy than creamy andsmooth hence not ideal. f boiled however they will hold up nicely for

potato salad, and go well in soups or casseroles.

bolognese

A style of ground meat sauce from &ologna, taly

boning knife

A boning knife has a thicker, sturdier blade.# t5s shorter with anarrower tip for working into tough gaps and around bones.

bouillabaisse&ouillabaisse is a traditional stew of mied seafood

boule

a shape of a loaf aof bread like a "s$uashed large ball" ! rustic.

bouquet garni

A bou$uet!garni. which in rench is literally- a bou$uet of aromaticherbs which gives a wonderful avor to soups and broths. A classic

garni consists of parsley, thyme and bay leaves tied together withkitchen twine.

braise

a techni$ue of cooking by searing rst and then cooking, covered with(braising) li$uid until tender.

branzino

talian name for a variety of sea bass

bread knife

A bread knife is a specialty knife that has a serrated edge with morepronounced teeth.# his is particularly useful for cutting throughtough crusts on bread and funnily enough at the other end of thespectrum soft food like a tomato as the teeth will cut through the


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ingredients with out tearing or slipping.

brine

A li$uid miture usually consisting of water, salt and sugar.# 6sed to

avor and hydrate ingredients before cooking.brioche

a distinctively buttery avored bread that is rich due to its highcontent of butter (and often eggs) ! which also gives it a yellow hue

broil

cooking by direct intense heat

broth

7hereas stock is typically made with bones broth is typically madewith the meat.# A broth is usually also lighter in avor and color thana stock.

brown

to caramelie or cook an ingredient to add color

browned butter

&utter that has been cooked until it turns brown in color and becomesnutty smelling

bucheron

&ucheron is a buttery rench goat cheese

buckwheat our

&uckwheat our has a rich nutty avor.# t is distinctively brown dueto the whole buckwheat, outer bran and all being ground up.

buerre monte

&uerre monte is nishing with cold butter to thicken and add richness

bualo mozzarella

8oarella (a rich, velvety cheese) made from milk of a water bu*alo


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a.k.a moarella di bufala

bulgur

+ried and slightly ground down wheat berries.# hese grains are

popular in the 8iddle 9ast and well known for their use in salads suchas tabouleh

buttercream

A butter!based type of icing or lling used for topping or decorations oncakes

buttery

in butchery- to cut open and de!bone

butterhead

&utterhead- popular varieties include &ibb and &oston lettuce, butbutterhead has a smaller head and the leaves are more loosely packedthan a crisphead lettuce.#

cake our

'ake our is ligher due to a lower protein content than regular all!purpose or /A:0 our

cake our

'ake our has a ner teture with less protein (which makes gluten);???gm water to 2gm caclic (used inspherication)

capers

a small salty ower bud, usually found prepared packed in salt or brine

caramelize

to brown something

carbonara


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An talian pasta sauce made from eggs, cream and cheese (and somesort of ham or pork)

cardamom

'ardamom is an eotic spice that has a uni$ue, savory, aromatic avorcarpaccio

thinly pounded out lets of raw ingredient, traditionally beef

cassoulet

A stew or casserole of beans and meat that has been slow!cooked !from the @outh of rance

cast iron pan

nce heated it is great for searing at high heat or pan!roasting (whichmeans starting on the stove top and nishing in the oven).# 'ast ironpans are practically indestructible and once well used becomenaturally non!stick.#

ceviche

'eviche is a dish of citrus!marinated seafood popular in Batin cuisine

champagne vinegar

A ligth and avorful vinegar made from champagne grapes

chef!s knife

he chef5s knife is a multi!purpose knife and very versatile. t5s usuallyC!>? inches long giving it a decent weight and leverage

cherry tomatoes

hese tomatoes are one of the smallest and sweetest variety.

chervil

A very delicate herb that is very subtle in avor and related to parsley

chionade

A thin ribbon cut of leafy herbs or greens


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chimichurri

'himichurri is an herb!based sauce from Argentina that is typicallyserved with grilled meats.#

chinese rice wine8ade from fermented rice, it has a bright acidity and used only forcooking

chipotle

'hipotles are smoky, spicy chilies

chorizo

'horio is a spicy @panish pork sausage avored with paprika, garlic

and chili

chowder

thickened stew or soup made with milk or cream

chutney

A condiment that is chunky in teture and traditionally contains fruit,sugar and vinegar

clari"ed butterbutter that has been heated and had the milk solids removed (therebyraising its smoking point)

coddle

gently cooked, i.e. partly boiledDbaked eggs

cognac

A high $uality brandy

collard greens

A large leafy green with subtle avor and rm teture

compote

A compote is simply cooked fruit whereby it breaks down slightly,


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giving the nal product a concentrated avor.

compression

'ompression is a key factor in sous vide cooking, it helps maintain

shape and changes tetureconcasse

omato concasse is a peeled, seeded and chopped tomato

con"t

a method of cooking (or preservation) by submerging an ingredientand slowly cooking in oil or fat

coriander

'oriander seeds are the dried seeds of cilantro, they have a subtlefragrant avor

cornichons

small pickled gherkins

cornish hens

a young chicken (smaller sied chicken)

court bouillon

'ourt bouillon is the term for a avored poaching li$uid

couscous

A type of pasta ! small granular sied pasta made from semolinadurum wheat

cream of tartar

a ne white powder that is actually an acidic salt ! commonly used tostabilie whipped egg whites

cr#$me anglaise

is a classic, basic rench pastry cream

cr#$me brulee


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'rEFme brulee is a cooked custard topped with caramelied sugar

cr#$me fraiche

'rEFme raiche is a soured cream that is higher in fat, (thus richer) and

less sour than regular sour creamcremini mushrooms

'remini mushrooms have a mature, earthy avor

crisphead

'risphead- this lettuce type is eemplied by its most iconic variety;


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dough hook

an attachment for a mier designed to knead bread

dredge

o coat an ingredient in something such as our or breadcrumbs

dry active yeast

6sed to rise dough, it has a longer shelf life than fresh yeast

dry rub

A dry rub is miture of dried herbs and spices used to commonlymarinate meat for &&G cooking

dungeness crabA variety of crab from the 7est 'oast, large and sweet in avor

%utch oven

ts a heavy pot with a thick base and walls so it retains heat etremelywell and disperses it evenly which is perfect for long braising or makingstews.# t has a tted lid as well and the whole thing can go into theoven, which makes it a very versatile piece

%utch process cocoa+utch :rocess 'ocoa is more neutral than regular cocoa and has a mildavor

emulsify

'ulinary speaking, to emulsify is to mi (and often bring together twodi*erent li$uids) forming a thickened miture ! i.e. an emulsication

en papillote

a rench cooking term (literally meaning "in paper") wherebyingredient are cooking in a paper pouch

escabeche

a 8editerranean dish traditionally made with seafood


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espagnole

@auce 9spagnole is basically a roasted veal stock thickened with arou. omatoes and tomato paste are then added along withmushrooms, and simmered before being strained.

espuma

@panish for foam

extra-virgin olive oil

olive oil etracted from the rst press of olives, thus yielding a richeravored olive oil

fa&itas

a term for grilled meat served with tortillas in 8eican cooking

farce

arce is the rench term for stu=ng

fennel bulb

A vegetable that has celery!like stalks and bers with a sweet aniseavor

fennel seeds+ried seeds of the fennel plant that have a savory and fragrant aniseavor

fermented black beans

+ried and fermented soy beans that have an intense salty avor andfragrance.# 6sed in 'hinese cooking

"lleting

to remove llets from a whole sh

"lleting knife

A lleting knife has a distinctive eible blade ;


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"nes herbes

raditionally it is the combinations of- parsely, chives, tarragon andchervil

"sh sauceA very salty and pungent sauce made from fermented sh ! used inAsian cooking

eur de sel

a fancy nishing salt

orets

lorets are small heads ofa vegetable such as broccoli or cauliower

focaccia

A type of at talian bread made with yeast and olive oil and avoredwith herbs

foie gras

oie Hras is the fattened liver of a goose or duck

fond

ond is the brown caramelied residue left in a pan

food processor

A food processor comes with many accessories and can be used forgrating, slicing and of course processing, or chopping ingredients up.

freezer

An appliance that maintins ingredients below freeing point, thusetending their shelf life

'rench

in culinary terms, the term !to rench means to clean the eposedbones of a cut of meat completely clean i.e. a renched rack of lamb

fridge


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An appliance that provides for a temperature controlled (cooled) placeof storage for perishable ingredients

frisee

s a type of chicory lettuce with distinctively curly leaves giving itcharacteristic teture

frittata

An egg dish similar to an omelette or $uiche that is baked

fry

o cook something in hot fat or oil

fumet

umet is the rench term for a concentrated stock, most commonly sh

furikake

A dried Iapanese seasoning mi of seaweed, sh and sesame seeds

galangal

Halangal has a citrusy, earthy avor that is commonly used to infusesauces and soups

garam masala

a fragrant ndian spice miture that is more pungent than spicy

garlic

Harlic is one of the most commonly used ingredients throughout theculinary world.# t has an amaing pungent, spicy avor that mellowsand sweetens considerably once cooked, thus making it indispensiblein a lot of recipes

gastrique

A gastri$ue is a vinegar!based reduction with a syrupy consistency

gazpacho

Hapacho is a cold soup made of pureed fruit or vegetables


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gellan gum

a gelling agent that produces gels with varying properties i.e. di*erentgellan gums can produce either rm eible gels or crumbly, nonelastic gels

genoise

A delicate and rich talian sponge cake

ghee

Hhee is simply claried butter and commonly used in ndian cuisine

giblets

lavorful poultry organs inclduing giard, liver and heart

glaze

to baste and cover repeatedly with a sauce and cook until the saucehas thickened and is shiny

gluten

Hluten is what is developed by kneading dough, it gives pasta or breadit5s structure and teture

gnocchismall dumplings made from potato, semolina or our

gorgonzola

A rich blue cheese variety

Grand (arnier

orange avored li$ueur

granita

a semi!froen dessert made of simple syrup and various avorings

gravlax

Hravla is a @candinavian dish of raw salmon cured with salt, sugarand fresh dill


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gremolata

a avorful garnish traditionally made with citrus est, herbs and garlic

grill

o cook on a surface of hot bars over very high heat, most commonlyan open ame.

grits

hese are made of coarsely ground hominy or corn and are a commondish in the @outh.# hey are classically prepared with cheese andbutter

Gruyere cheese

A hard cheese that is sweet but salty in avor with a nutty aroma

guacamole

An avocado based dip found in 8eican cuisine

guanciale

Huanciale is pork cheek or %owl that has been cured like bacon

habanero

4abaneros are one of the hotter more readily found chiles

haricot vert

4aricot verts is the rench term for green beans

heirloom tomatoes

4eriloom tomatoes are brightly colored and interestingly shaped.#hey have recently become more popular and readily available inmarkets.# hey have a sweeter, less acidic avor than a regulartomato#

hoisin sauce

A chinese dipping or marinade sauce. 4oisin sauce is made from soy,garlic and spices.# t has a pungent, rich, sweet and salty avor.


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hollandaise

4ollandaise is a warm emulsied sauce made from yolks, clariedbutter and acid (either lemon or vinegar).

honing steelA sharpening tool used to align the small teeth on a blade and willkeep the knife sharper for longer

horseradish

A root vegetable condiment that has a sharp spicy avor

hummus

4ummus is a dip made of pureed chickpeas avored with tahini, and

often garlic and lemon.

inventory

Jeeping stock of and managing groceries and ingredients kept on handin a kitchen

&alapeno

a very hot green chili pepper

&ulienneA cut of thin even strips much the same as a matchstick

&us

a light sauce or %uice

kabobs

@kewers of grilled meat or vegetables

ka)r lime

Ja=r lime leaves have an intense lime aroma#

kalamata olives

Barge deep purple Hreek olives


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knead

to work dough in a vigorous manner thus miing it evenly and well

leeks

Beeks are part of the onion family, but they have a more subtle, mellowavor and become really tender and silky when cooked.

lemon zest

Bemon est it the avroful, yellow outer skin of a lemon that has theessential oils

lemongrass

A fragrant ingredient used in Asian cooking ! has a citrusy aroma

looseleaf

Booseleaf- Beaf lettuces are the most varied of the lettuce varieties.'olors can vary from red to dark green and the leaves can be curly orat.

lump meat crab

picked over crab meat (no shells or cartilage), kept in large pieces

macerating8acerating is the process of sweetening fruit with sugar and resting

(aillard reaction

8aillard reaction is the development of color and avor when cookingthe protein and fat in meat

maldon sea salt

a akey fancy salt

(anchego cheese

8anchego with it5s distinctive black!printed rind is a very well known@panish cheese

mandoline


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A mandoline thinly slices ingredients into paper thin sheets and with a$uick ad%ustment turns %ulienne!ing (cutting into matchsticks) lightwork

marinade

A marinade is a miture or sauce used to impart avor on something.#A marinade not only adds avor but often tenderies as well.

marinara

An talian tomato sauce

marinate

to add a marinade (a miture of avoring ingredients) to impart avor

on somethingmarination

8arination is very e=cient in sous vide cooking as ingredients arecompletely covered and cooked in the marinade

marsala wine

A fortied wine similar to port wine

mascarpone cheese

8ascarpone cheese is a soft, rich, buttery cheese made from freshcream

meringue

whipped sugar and egg whites, note- talian 8eringue ;


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microplane

A microplane grates ingredients to a very ne nsih, for eample use amicroplane to grate hard cheeses or other ingredients like chocolate,nutmeg, garlic cloves and lemon est

mirepoix

8irepoi is the rench term for the simple trio of ingredients- carrots,onion and celery.

mirin

A sweet Iapanese cooking wine

mis en place

o "set in place". A term used to describe the preparation ofingredients for a recipe

miso

7hite miso or shiro miso is fermented rice, barley and soybeans.# thas a sweet, mild avor

molasses

8olasses is type of thick, viscous, sugary syrup

mole

8ost common mole is a comple, savory 8eican sauce that has8eican chocolate in it

mornay

A mornay sauce is a bEMchamel with the addition of cheese

mushrooms

8ushrooms have a really savory, earthy avor and are great for addinga depth of avor to stews and sauces or simply sauteed with sourcream, butter and chives

nappe

the term for a consistency of sauce whereby it "coats the back of a


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spoon"

nicoise olives

@mall distinctively purplish!black olives that have a salty, slightly sour

avornon-stick pan

A very useful tool to have when cooking delicate ingredients like akeyllets of sh or cooking eggs.# ne good non!stick pan is a key pieceof cookware any chef should have in their kitchen.

onion

nions are an essential savory ingredient found in many dishes.# hey

add a depth of avor and are the foundation for many sauces andstocks.# #

onion picante

onion picante is typically an onion studded with cloves and bay leaf

orzo

a shape of pasta ! shaped like a large grain of rice

oyster sauce

A savory asian sauce made from caramelied and reduced oysterli$uor

paella

a @panish dish of rice cooked in stock with meats and vegetables

paella pan

a pan designed specically for making paella, it has a thin construction

which aids the forming of a crust (socarrat) on the bottom of a paella

paillard

a attened piece of meat

pain de mie


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a type of basic white bread

pancetta

@alt!cured talian bacon

panko

A aky Iapanese style of breadcrumb

panna cotta

:anna 'otta is a custard that is delicate but %ust rm enough to holdwhen inverted#

pantry

A cupboard or place of storage for dry ingredients in a kitchen

paring knife

he paring knife is a much smaller knife that is used for detail work orsmaller %obs such as coring, peeling or trimming

parmigiano reggiano

s an authentic parmesan that has a salty avor with rm teture

parsnips

A pale yellow root vegetable (shaped like a carrot) with a sweet,delicate avor

pasilla peppers

:asilla peppers have a gentle, comple avor with mild heat

pate

a rench miture of ground meat and fat

pate a choux

:ate a chou is a classic, rench pastry dough that is light in teture#

pate brisee

:ate &risee is a lighter akier crust


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pate sucre

:ate sucre is a delicate, sweet crust with a slight snap to it

pearl onions

A small mild!avored onion

pectin

:ectin is found naturally in fruits and helps ripe fruit remain rm, henceit5s thickening $ualities

pellicle

A pellicle is a thin layer of skin or lm#

penne rigatepenne with ridges on the surface ! which helps the sauce to stick to it

pepitas

9dible pumpkin or s$uash seeds

peppers

:eppers are a vegetable with bright color and avor to match.# hereare a number of way to prepare them and they are great raw in salads,sandwiches and of course delicious in stir!fries and stews.

pernod

:erno is an anise avored li$ueur

pilaf

a dish of rice that often contain other avoring ingredients includingmeat and vegetables

plantains

:lantains are a starchy, rm fruit that are related to bananas

poach

:oaching is a gentle method of cooking in li$uid. he poaching li$uidcan be bold in avor or subtle or even simply water.


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polenta

'ornmeal, or as a dish of ground cornmeal boiled in water ! servedeither set solid or as a warm, thick puree consistency

port wineA sweet fortied wine that is rich in avor

powdered gelatin

a powdered geling agent

powdered sugar

very ne sugar used commonly to make frosting or icing

pro"terolesA type of cream pu* made from pate a chou pastry dough

prosciutto

:rosciutto is talian, salt!cured ham, usually very thinly sliced

pu pastry

a light, aky, leavened pastry

pulao

:ulao is a fragrant rice dish that has been seasoned with spices

puree

:uree is an ingredient that has been processed, blended, passed orpressed to a very ne, smooth consistency

quail

A small game birdquenelle

A $uenelle is a small football!shaped spoonful

queso fresco

a creamy, soft unaged white cheese commonly found in 8eican


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cuisine

quinoa

Although technically it5s a fruit it has all the characteristics of a grain

and is considered a super food because it contains more protein thanany other grain.# Guinoa has a delicate nutty avor with plenty ofteture due to its high ber content

raita

a cool, yogurt based condiment in nidian cuisine

ramekins

a small ceramic or glass bowl used for cooking and serving in

ratatouille

A vegetable dish consisting of onions, ucchini, tomatoes, eggplant,and peppers, fried and stewed in oil and sometimes served cold.

red wine vinegar

Ned wine vinegar is made from red wine and has lower acidity than aregular white vinegar

reduce

simmer or boil until water or li$uid has evaporated o* resulting in aconcentrated li$uid

reverse spheri"cation

A techni$ue used to create spheres by %ellication of a li$uid whensubmerged in a bath, as opposed to basic spherication, in reversespherication, the %elling process occurs on the surface of the sphere

rice wine vinegar

An asian vinegar made from fermented rice wine.# t has a sweet,subtle and fragrant avor.

ricer

9ver wondered why potatoes at a fancy restaurant are so smooth andcreamyO t5s because of the potato ricer.# t breaks the potato down


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into eactly that- grains the sie of rice yielding a smooth andconsistent puree every time.

ricotta

a soft white talian cheeserisotto

An talian dish of rice cooked in stock or broth to a creamy consistency

roast

A cooking method that uses dry heat i.e. roast in an oven or over anopen ame

roaster

A turkey roaster or large roasting pan is re$uired for eactly that-roasting.# t5s etremely versatile as you can set it on the stove top tobrown ingredients like a beef shoulder or whole chicken and then placethe whole thing into the oven to cook.# #

robust herbs

Nobust 4erbs- &ay Beaf, 'urry Beaf, Bemongrass, 8ar%oram, regano,Nosemary, @age, @avory, hyme

roma tomatoes

hese tomatoes are shaped more like large strawberries and are muchdenser, making them great for purees or sauces.

romaine

Nomaine- the classic romaine lettuce is distinctively longer in shapewith more rigid leaves and ribs than the other lettuces. @imilar in colorto iceberg the romaine is more substantial and some argue, more

avor too.#rondeau

a large wide pot, good for making sauces, braises or stews

rouille

Nouille is a thickened sauce commonly used as a garnish for thie type


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of stew

roulade

a dish that takes the form of a roll e.g. a rolled (and often stu*ed)

piece of attened or boned meat, or also a sheet cakeroux

A rou is a combination of our cooked with fat, usually butter

sabayon

@abayon is a whisked, aerated sauce made over a double boiler#

saron

@a*ron is a spice that has a subtle, fragrant avor with distinctivebright color

sage

his herb has an astringent, pungent avor that complements boldsavory dishes like roast meats, stews and winter vegetables.

sake

@ake is a dry Iapanese rice wine

saltimbocca

literally meaning "salt in mouth" ! this term refers to the combinationof thinly pounded veal with prosciutto and sage

sambal

@ambal is an Asian condiment commonly made of red chilli paste,garlic and vinegar

samosa

A stu*ed pastry dumpling that is typically fried and triangular in shape

*an (arzano tomatoes

a rich and full avored variety of talian plum tomato ! found in most6@ grocery stores canned


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used in pasta it is a coarse our made from durum wheat

serrano pepper

@errano peppers are a type of chili that have a crisp, bright, and biting

avor that is spicier than the more common %alapenoshallots

A small bulb, similar to an onion but with richer avor

sharpening stone

A sharpening tool used to periodically rene the teeth and give theblade a new edge

sherry wine

A fortied wine with rich, sweet avor

shocking

@hocking refers to plunging in cold water to stop the cooking process

short rib

A rich avored, tender cut of the rib from the underside of the cows ribcage.

sifting

@ifting breaks up any lumps and aerates the our yielding a lighterdough

silken tofu

A delicate form of tofu, which is made from fermented soy beans andmilk

simmer

@imering is the process of gently heating a li$uid so it is heated but notto the point where the li$uid is at a rolling boil.

simple syrup

@imple syrup is a miture of sugar dissolved in water (commonly e$uap


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spheri"cation

A techni$ue used to create spheres by %ellication of a li$uid whensubmerged in a bath

srirachaa ery red hot sauce usually red chilis and vinegar

star anise

An asian distinctively shaped aromatic spice

steam

@teaming is a delicate method of cooking with steam

steepto allow and ingredients avor to infuse into another by letting it sit init

stock

@tock is arguably one of the most important ingredients in a kitchenand are at the core of classic cooking. @tocks add depth of avor tomost dishes, sauces or soups.

stock potA large pot at for those big %obs like making large batches of soup, orstock and even cooking pasta.

super"ne sugar

ne sugar, sometimes called bar sugar as its commonly used incocktails for its $uick dissolving properties

supreme

a segment of citrus with the skin and pith removed

sweetbreads

@weetbreads (the thymus gland) are a highly pried organ meat thatare widely appreciated for their mild avor and velvety teture.#


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tahini

A sesame paste made from ground sesame seeds

tamarind

@ticky brown acidic pulp with citrusy avors ! widely used as a avoringin Asian cooking

tamis

A tamis is a type of sieve used in the kitchen to pureeDstrainingredients by means of forcing them through a ne mesh

tapas

small plates of @panish cuisine

tarragon

arragon is a delicate herb that has a sweet, fragrant anise avor

tartare

a raw preparation of nely chopped red meat

tempering

the process of slowly bringing the two temperatures together slowly sothe eggs don5t cook and scramble

tempura

a light form of batter coating used in Iapanese cuisine

tender herbs

ender 4erbs- &asil, 'hervil, 'hives, 'ilantro, +ill, 8int, :arsley (bothcurly and at!leaf), arragon

teriyaki

A sweet, thick soy sauce marinade used in this type of Iapanesecuisine

Thai bird chilies

hai bird chiles have a strong, sharp heat so use carefully depending


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on your heat tolerance

tiramisu

iramisu is a popular talian dessert of layered sponge cake, co*ee!

avored syrup and whipped mascarpone cheesetobiko

A ying sh roe, used in Iapanese cuisine

tofu

'urd made from mashed soybeans, used chiey in Asian andvegetarian cooking.

tomatillos

omatillos are a tart avored fruit that are commonly used in Batincuisine

tortillas

A latin american ingredient, tortillas are unleavened at breads madewith corn or wheat our, water, and salt

trussing

to tie and secure with kitchen twine in order to hold a shape which willensure even cooking and attractive shape

tuiles

wafer!like small, lacy cookies

tumeric

A distinctively bright yellow spice powder that is aromatic and eotic

umami

6mami is a simultaneously sweet, salty and savory taste prole

vacuum sealing

Pacuum @ealing ingredients removes oygen and reduces spoilage anddiscoloration


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vanilla extract

An alcoholic solution that is intensely vanilla avored

veloute

Peloute is a stock based white sauce that combines a rou with veal orchicken stock to thicken.

,idallia onion

a sweet, white onion, usually large

vindaloo

A highly spiced hot ndian curry made with meat or sh, distinctively avindaloo had vinegar.

vine tomatoes

Pine tomatoes are picked before they are ripe and will continue toripen at room temp.

watercress

A delicate leafy green from the mustard family with a peppery avor

whisk

o mi or vigorously move a miture to aerate it i.e. to mi with aballoon whisk

white button mushrooms

he most common variety of mushrooms with good earthy avor. 'anbe eaten raw or cooked.

wok

A bowl!shaped frying pan used typically in 'hinese cooking.

xantham gum

a thickening agent commonly used in advanced culinary methods

yuzu

a tart Asian citrus, similar to lime

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Top Chef Glossary