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Culinary Vocab
Culinary vocab test on 9/2/22
| Term | Definition |
|---|---|
| A la Carte | Separately priced items from a menu, not as part of a set meal. |
| Al Dente | Cooked so it's still tough when bitten, often referring to pasta. |
| A La Grecque | Served in the Greek style of cooking with olive oil, lemon juice, and several; seasonings, often referring to vegetables. |
| A point | Coking until the ideal degree of doneness, often referring to meat as medium rare. |
| Acidulation | The process of making something acid or sour with lemon or lime juice |
| Aerate | The process when dry ingredients pass through a sifter as air is circulated through, changing the composition of the material, often referring to flour. |
| Aspic | A dish in which ingredients are set into a gelatin made from a meat stock or consommé |
| Au Gratin | Sprinkled with breadcrumbs and cheese, or both, and browned. |
| Au Jus | With its own juices from cooking, often referring to steak or other meat |
| Au Porte | Coated with loosely cracked peppercorns and then cooked, often referring to steak. |
| Au Sec | The descriptor for a liquid which has been reduced until it is nearly dry, a process often used in sauce making |
| Bain Marie | A container holding hot water into which a pan is placed for slow cooking, otherwise known as a "water bath" or "double boiler". |
| Barding | 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 over cooking |
| Baste | To pair juices or melted fat over meat or other food while cooking to keep it moist |
| Beurre Blanc | A sauce made with butter, onions, and vinegar, usually served with seafood dishes. |
| Bisque | A thick, creamy soup, with a base of strained broth of shellfish or game |
| Blanching | To plunge into boiling water, remove after a moment, and then plunged into iced water to halt the cooking process, usually referring to vegetables or fruit |
| Braising | 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 liquid |
| Brining | Process of soaking meat in a brine. or heavily salted water, before cooking, similar to marination |
| Chiffonade | Shredded or finely cut vegetables and herbs, usually used as a garnish for soup |
| Concasse | 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 tomatoes |
| Consommé | A type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fat |
| Confit | Meat cooked slowly in its own fat, usually referring to duck |
| Coring | To remove the central section of some fruits, which certain seeds and tougher material that is not usually eaten |
| Coulis | A thick sauce made with fruit or vegetable puree, uses as a base or garnish |
| Croquette | A small round roll of minced meat, fish, or vegetable coated with egg and breadcrumbs |
| Deglaze | To remove and dissolve the browned food residue or "glaze", from a pan to flavor sauces, soups, and gravies |
| Degrease | 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 | To coat wet or moist foods with a dry ingredient before cooking to provide an even coating |
| Dress | To put oil, vinegar, salt, or other toppings on a salad or other food |
Created by:
Boston R
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