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Basic Culinary Terms

Terms in this set (30)

Al Dente
pasta or rice that is firm to the bite
Baste
Poured juices back onto meats/ brushed onto meats for cooking
Butterfly
To slit open and spread apart to resemble the wings of a butterfly
Blanching
to scald briefly and then drain, a peaches or almonds to facilitate removal of skins (hot water to cold water)
Braise
to cook by sautéing in fat the simmering slowly in very little liquid
Canapé
Small, open-faced on bread or crackers (topping)
Caramelize
Cooked to make a brown look; bring out sugar
Cream (action)
To blend sugar and butter
Chiffonade
Stacking herb leaves on top of each other, roll, then cut
Coagulation
Liquid to solid; transforming liquid proteins to a semi-solid
Concasse
"to crush;" boiling tomatoes to remove skin; peel, seed and crush
Cut In
To work two things together; in pie crust fats into dry ingredients
Deglaze
Taking out pan residue; adding a liquid to a hot pan to lift residue to make sauce
Degrease
Removal of fatty acids by skimming surface of liquid
Dredging
Used to wet or coat foods in dry ingredients before cooking (cornflake chicken)
Fold
Combine two mixtures of different weight and thickness
Pare
To cut off the outer skin of a fruit or vegetable
Poach
cooked by simmering in a small amount of liquid
Reduce
Process of intensifying the flavor of a liquid mixture
Roux
flour + fat mixed together to thicken sauces (Mac and Cheese)
Sauté
fry in hot fat until lightly browned
Scald
heat a liquid until just below boiling point
Score
cut slits on the surface of food
Simmer
staying just below the boiling point
Sear
to burn or scorch the surface of something; browning the outside quickly
Steep
soaking in a hot liquid to extract flavors
Sweat
to cook food in a pan, covered, without browning to encourage flavors to be extracted from spices
Tempering
Slowly adding hot liquid to eggs while stirring to bring the mixture up to temperature
Whip
process of beating rapidly by hand or mixer to add air or increase volume
Zest
piece of the peel from a citrus fruit for flavoring
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