So, learn the terms and then Bon appétit! Classes are offered day and night 355 days of the year. Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know. The information contained on this website is for entertainment purposes only and should not be used in place of advice from a professional. Here you can find all sorts of guides and tips for food and cooking as well as best kitchenware reviews and more. 25. ...this comprehensive culinary dictionary will test your cooking mettle. ​Coring – The process of removing the core or center of fruits for certain food preparations. Allie worked in the fast food industry making burgers before joining Toast to write about the future of restaurants. Yes, I’d like a demo of Toast, a restaurant technology platform. Alambres: Render – To extract liquid fat out of solid meat pieces. The cornerstone of so many dishes, learning to chop an onion efficiently can speed up dinner preparations no end. ​Blanching – Plunging in hot, boiling water, followed by plunging into iced cold water, usually done with vegetables. Part 1: Cooking Terms From A to C. 1) arrowroot. A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food. Pickle Long-Term Food Storage Ouzo – Liquor from Greece that has a special anise flavor and aroma. So get yourself into teams and find out who the real foodies are! Quenelle – Forming an elegant, oval scoop or spoonful of mousse, cream or ice cream. Aerate – To mix or incorporate air into ingredients to make them puffier and lighter, for example, aerating egg whites. The more expensive kits provide food for larger families for one-year – for groups of four and more. Verses 25-34. The word "entrée" as a culinary term first appears in print around 1536, in the Petit traicté auquel verrez la maniere de faire cuisine, in a collection of menus at the end of the book. Whisk – A kitchen utensil used for whipping food ingredients. 16. Don’t miss our bumper food and drink quiz, featuring 25 multiple-choice quiz questions about regional British dishes, international cuisine, chocolate, cocktails, beer, top foodie TV and more. We’ve also been discussing ways to keep the tears at bay; apparently, sucking on a teaspoon while chopping will keep your eyes dry. - the descriptor for a liquid which has been reduced until it is nearly dry, a process often used in sauce making, Bain Marie (n.) - a container holding hot water into which a pan is placed for slow cooking, otherwise known as a "water bath" or "double boiler"Barding (v.) - to cover a meat with a layer of fat, such as bacon, before cooking, effectively maintaining the moisture of the meat while it cooks to avoid overcookingBaste (v.) - to pour juices or melted fat over meat or other food while cooking to keep it moistBeurre blanc (n.) - a sauce made with butter, onions, and vinegar, usually served with seafood dishesBisque (n.) - a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or gameBlanching (v.) - to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruitBraising (v.) - a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquidBrining (v.) - the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination, Chiffonade (n.) - shredded or finely cut vegetables and herbs, usually used as a garnish for soupConcasse (n.) - to roughly chop raw or cooked food by peeling, seeding, and chopping to make it ready to be served or combined with other ingredients, usually referring to tomatoesConsommé (n.) - a type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fatConfit (n.) - meat cooked slowly in its own fat, usually referring to duckCoring (v.) - to remove the central section of some fruits, which contain seeds and tougher material that is not usually eatenCoulis (n.) - a thick sauce made with fruit or vegetable puree, used as a base or garnishCroquette (n.) - a small round roll of minced meat, fish, or vegetable coated with egg and breadcrumbs, Deglaze (v.) - to remove and dissolve the browned food residue, or "glaze", from a pan to flavor sauces, soups, and graviesDegrease (v.) - to remove the fat from the surface of a hot liquid such as a sauce, soup, or stew, also known as defatting or fat trimming, Dredging (v.) - to coat wet or moist foods with a dry ingredient before cooking to provide an even coating Dress (v.) - to put oil, vinegar, salt, or other toppings on a salad or other food, Effiler (n.) - to remove the string from a string bean or to thinly slice almondsEmincer (n.) - to slice thinly, similar to julienne style, but not as longEscabeche (n.) - a dish consisting of fish marinated for approximately one day in a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then poached or fried and allowed to cool, Fillet (n.) - a boneless piece of meat, poultry, or fish; the French version, spelled as "filet," is also used when referencing a cut of beef that is boneless, such as filet mignonFlambe (v.) - the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flamesFrenching (v.) - the process of removing all fat, meat, and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife, often referring to lamb, beef, or pork rib, Galantine (n.) - a Polish dish of de-boned stuffed meat that is poached in gelatin stock, pressed, and served cold with aspic or its own jellyGalette (n.) - flat, round cakes of pastry, often topped with fruitor a food prepared in served in the shape of a flat round cake, such as "a galette of potatoes"Gazpacho (n.)  - a Spanish dish of cold, uncooked soup, which typically contain tomatoes, cucumbers, onions, garlic, oil, and vinegar, Harissa (n.) - a spicy, aromatic chile paste made from a variety of hot peppers and spices, often used in North African and Middle Eastern cooking, Infusion (n.) - the process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol, by allowing the material to remain suspended in the liquid over time, also known as steepingInvoltini (n.) - food such as meat, poultry, seafood, or vegetables, wrapped around a filling such as cheese, cured meats, or nutsIrradiation (n.) - the process of exposing food to radiation, designed to eliminate disease-causing germs from foods, Isinglass (n.) - a pure, transparent form of gelatin, obtained from the bladders of certain fish, used in jellies as a clarifying agent. Julienne – Cutting vegetables in thin slices – 1 inch long and a quarter-inch wide. Front Burner A Food Course for Home-Schooling. 22. __Cooking measurement conversion calculator__ for dry or liquid measures and temperature. Egg Wash – Egg mixed with water, coated over pastries before baking to add gloss and color. Searing – Directly cooking food over heat while forming a crust by cooking at high temperatures. Infusion – A process of imbuing a substance with another’s flavor and aroma. Stay for a while and let me know what you think of my site. - coated with loosely cracked peppercorns and then cooked, often referring to steakAu sec (adj.) ​Oh, since we are talking about culinary terms, here is the 15 common food terms you're probably pronouncing wrong: Join over 1,000 readers who get the best advice delivered straight to their inbox. Two wet ingredients that do not generally mix together, like in the case of set. 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