Culinary Glossary

A - D E - I J - O P - R S - V W - Z

Au jus - To serve with the natural juices or gravy.

Barbecue - To roast meat slowly on a spit or grill over coals or in the oven, basting frequently with a highly seasoned sauce.

Baste – To moisten foods during cooking with dripping, water or seasoning sauce, to prevent drying or to add flavour.

Béchamel – Basic white sauce.

Blanch - To immerse fruits or nuts in boiling water to remove skins or make easy to peel; also, to dip fruits and vegetables in boiling water in preparation for canning, freezing or drying.

Blind bake - To bake a pie crust before it is filled to create a crisper crust. To prevent puffing and slipping during baking, the pastry is lined with foil and filled with pie weights, dry beans or uncooked rice. These are removed shortly before the end of baking time to allow the crust to brown.

Blue – A very very rare steak.

Bouquet garni - A small bunch of herbs tied together or wrapped in muslin cloth.

Braise - To brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove. Braising is an ideal way to prepare less-tender cuts of meat, firm fleshed fish and vegetables

Brunoise – A fine dice of vegetable 3mm x 3mm

Broil - Cook by exposure to direct heat under the broiler of a gas or electric range, in an electric broiler, or over an open fire.

Brown - To cook food quickly on top the stove (in fat or without fat), under a broiler, or in the oven to develop a richly browned, flavor full surface and help seal in the natural juices.

Butterfly - To split a food such as shrimp, boneless lamb leg or pork chop, horizontally in half, cutting almost but not all the way through, then opening (like a book) to form a butterfly shape. Butterflying exposes more surface area so food cooks evenly and more quickly.

Candy - To cook fruit in heavy sugar syrup until transparent, then drain and dry. Also, to cook vegetables with sugar or syrup to give a coating or glaze when cooked.

Caramelize - To melt sugar slowly over very low heat until sugar is liquid, deep amber in color and caramel flavored.

Chow (Stir-fry) - A basic cooking method in oriental kitchens. Generally a wok is used, but you may use a fry pan. The food is tossed about in a hot pan with very little oil, in a process not unlike sautéing.

Clarify - To clear liquid, such as consommé, by adding slightly beaten egg white and egg shells; the beaten egg coagulates in the hot liquid and the particles which cause cloudiness adhere to it. The mixture is then strained.

Coats the spoon - When a mixture forms a thin, even film on the spoon.

Coddle - To cook slowly and gently in water just below the boiling point. Eggs are frequently coddled.

Correct the Seasoning - To check for salt, pepper or herbs to make sure the dish has turned out as expected.

Coulis – Usually a sweet sauce made with a sugar syrup and fruit

Crème – Usually relates to cream or something creamy.

Crimp - To pinch or press dough edges - especially pie crust edges - to create a decorative finish and/or to seal two layers of dough so the filling does not seep out during baking. Edges of parchment or foil may also be crimped to seal in food and its juices during cooking.

Crisp - To make firm and brittle in very cold water or in refrigerator (lettuce or other greens, for example).

Curdle - To coagulate, or separate, into solids and liquids. Egg- and milk-based mixtures are susceptible to curdling if they are heated too quickly or combined with an acidic ingredient, such as lemon juice or tomatoes.

Cut in - To mix shortening with dry ingredients using a pastry blender, knife or fork. Usually applied to pastry making.

Deglaze - After meats or vegetables have been browned, wine or stock is added to the pan over high heat, and the rich colouring that remains in the pan is gently scraped with a wooden spoon and combined with the wine or stock.

Demi glace – A rich reduction of beef bones, vegetables, red wine and tomato paste.

Devein - To remove the dark intestinal vein of a shrimp by using the tip of a sharp knife, then rinsing the shrimp in cold water.

Develop - Allow food to sit for a time before serving so the flavors have a chance to blend or brighten.

Devil - To coat with a hot seasoning, such as mustard or a hot sauce. Eggs are "deviled" when the yolk is mixed with highly spiced seasonings.

Drizzle - To slowly pour a liquid, such as melted butter or a glaze in a fine stream, back and forth, over food.

Dust - To sprinkle a food or coat lightly with flour, sugar, cornmeal or cocoa powder.

Emulsify - To bind liquids that usually cannot blend smoothly, such as oil and water. The trick is to add one liquid, usually the oil, to the other in a slow stream while mixing vigorously. You can also use natural emulsifiers - egg yolks or mustard - to bind mixtures like vinaigrettes and sauces.

Ferment - To bring about a chemical change in foods or beverages. Beer, wine, yogurt, buttermilk, vinegar, cheese and yeast breads all get their distinctive flavors from fermentation.

Fillet - A strip or compact piece of boneless meat or fish.

Flambé - To sprinkle with brandy of liqueur and ignite and serve flaming.

Fold; Fold in - To combine two ingredients or two combinations of ingredients by two motions; cutting vertically through the mixture and turning over and over by sliding the implement (usually a rubber spatula or wire whisk) across the bottom of the mixing bowl wi theach turn.

Fork-tender - A degree of tenderness for cooked vegetables and meats. You should feel just a slight resistance when food is pierced with a fork.

Fricassee - To cook pieces of fowl or meat by braising and serving with a thickened sauce.

Garnish - To decorate any foods. Nuts, olives, parsley, citrus zest and so forth are called garnishes when used to give a finish to a dish.

Glacé - To coat with a thin sugar syrup cooked to the crack stage.

Glaze - To cover with aspic; to coat with a thin sugar syrup; to cover with melted fruit
jelly. Cold meats, fish, fruit, etc., are often glazed.

Grate - to rub on a grater to shred or flake.

Julienne - Food cut into very thin strips.

Knead - To work and press dough with the heels of your hands so the dough becomes stretched and elastic.

Lard - To insert strips or pieces of fat into uncooked lean meat for added flavor and moisture; or, slices of fat may be spread on top of uncooked lean meat, meatloaf or fish for the same purpose.

Leavening - Any agent that causes a dough or batter to rise. Common leaveners include baking powder, baking soda and yeast. Natural leaveners are air (when beaten into eggs) and steam (in popovers and cream puffs).

Marinate (Marinade) - To let foods stand in a marinade, usually an acid-oil mixture of oil and vinegar or wine, often flavored with spices and herbs.

Mis en plus – Preparation of ingredients. Getting set up for service.

Mix - To stir, usually with a spoon, until ingredients are thoroughly combined.

Mornay - A white sauce with cheese added.

Pan-broil - To cook, uncovered, on a hot surface, usually a skillet. The fat is poured off as it accumulates.

Parboil - To boil until partially cooked.

Pare - To cut away coverings of vegetables and fruits.

Pasteurize - To sterilize milk by heating, then rapidly cooling it.

Pipe - To force a food (typically frosting or whipped cream) through a pastry tip to use as a decoration or garnish, or to shape dough, such as that for éclairs.

Plank - To bake or broil meat, fish or vegetables on a wooden or metal plank.

Poach - To cook eggs, fish, chicken, fruit and other delicate foods in hot liquid (below the boiling point), being very careful that food holds its shape.

Pot-roast - To brown meat in a small amount of fat, then finish cooking in a small amount of liquid.

Pound - To flatten meats and poultry to a uniform thickness using a meat mallet or rolling pin. This ensures even cooling and also tenderizes tough meat by breaking up connective tissues. Veal and chicken cutlets are often pounded.

Preheat - To heat oven to stated temperature before using.

Proof - To test yeast for potency: If you're not sure if yeast is fresh and active, dissolve it in warm water (105° to 115°F) with a pinch of sugar. If the mixture foams after 5 to 10 minutes, the yeast is fine to use. Proofing also refers to the rising stage for yeast doughs.

Punch down - To deflate yeast dough after it has risen, which distributes gluten (the elastic protein in flour that gives bread its strength) and prevents dough from overrising. Punch your fist in the center of dough, then pull the edges toward the center.

Pommes – French for potato

Purée - To force vegetables, fruits and other foods through a fine sieve, food mill or ricer or blend in an electric blender or food processor to remove skins, seeds and so forth, and to produce a fine-textured substance.

Reconstitute - A procedure used for preparing dried foods, whereby the product is soaked in fresh water for a time.

Reduce - To evaporate some of the liquid in stock or sauce by boiling.

Render - To heat meat fat, cut into small pieces, until fat is separated from connective tissues. The clear fat is strained before being used in cooking. The crisp, brown bits left in the skillet - delicious but high in fat - are called cracklings.

Roux - A blend of flour and oil or butter used to thicken sauces and gravies. The fat and flour are mixed together in equal amounts over heat. If a white roux is desired, the melting and blending are done over low heat for a few minutes. If a brown roux is desired, the flour is cooked in the fat to the desired degree of brown.

Rubbed - When whole-leaf herbs, such as sage or bay leaves, are crushed in the hands so that their oils are released, the herbs are then referred to as having been rubbed.

Sauté - To fry lightly until golden and tender in a small amount of hot fat on top of range, turning frequently. From the French word that means "to jump."

Scallop - To arrange foods in layers in a casserole (such as scalloped potatoes), with a sauce or liquid, and then bake. Usually has a topping of bread crumbs.

Score - To cut narrow grooves or gashes part way through fat, in meats before cooking.; e.g., in steaks to prevent curling, or to cut diamond-shaped gashes through fat in ham just before glazing.

Sear - To cook at a very high temperature, either on top of range or in oven, for a short time in order to quickly form a brown crust on the outer surface of meat.

Shave - To cut wide, paper-thin slices of food, especially Parmesan cheese, vegetables, or chocolate. Shave off slices with a vegetable peeler and use as garnish.

Shred - To cut food into slivers or slender pieces, using a knife or shredder.

Shuck - To remove the shells of oysters, mussels or clams, or the husks of corn.

Simmer - To cook in a liquid that is kept just below the boiling point; bubbles form slowly and break below the surface.

Skim - To remove fat or froth from the surface of a liquid, such as stock or boiling jelly.

Soufflé – a light fluffy dessert made with egg whites

Steam - To cook on a rack or holder over a small amount of boiling water in a tightly covered container.

Steep - To allow food, such as tea, to stand in hot liquid to extract flavor and/or color.

Sterilize - To heat in boiling water or steam for at least 20 minutes, until living organisms are destroyed.

Stew - To cook foods, in enough liquid to cover, very slowly - always below the boiling point.

Stir-fry (Chow) - A basic cooking method in oriental kitchens. Generally a wok is used, but you may use a fry pan. The food is tossed about in a hot pan with very little oil, in a process not unlike sautéing.

Stock - A liquid in which vegetables or meat has been cooked.

Sweat - To sauté over low heat with a lid on. This method causes steam and expedites the cooking time.

Temper - To heat food gently before adding it to a hot mixture so it does not separate or curdle. Often eggs are tempered by mixing with a little hot liquid to raise their temperature before they are stirred into a hot sauce or soup.

Tender-crisp - The ideal degree of cooking for many vegetables, especially green vegetables. Cook them until they are just tender but still retain some texture.

Terrine - A dish used for the cooking and molding of coarse-ground meat loaves or pâtés. Also the meat itself. The dishes are found in many styles and materials.

Truss - To tie meat with metal or wooden pins or skewers, or string, to help meat hold its shape during cooking.

Whisk - To beat ingredients (such cream, eggs, salad dressings, sauces) with a fork or the looped wire utensil called a whisk so as to mix or blend, or incorporate air.

Zest - To remove the colored peel of a citrus fruit. Use a grater, zester or vegetable peeler to remove the outermost part, avoiding the bitter white pith underneath. The peel itself is often referred to as zest.