Al dente:
A term used to describe foods that have been cooked firm—not soft or mushy. Another term used to describe al dente is ‘to the bite’.
Albumin:
The primary protein that is found in egg whites. Albumin can be found in powdered or granulated form and is frequently used as an edible glue when sealing foods together.
Allumette:
A classical vegetable cut that results in shapes measuring 1/8” x 1/8” x 2” in length. The term allumette is used only in reference to potatoes. All other vegetables cut into this shape are referred to as julienne.
Appareil:
A prepared mixture of ingredients which is used by itself or as an ingredient in other preparations. Some examples of appareils are: duxelle and pâte à choux.
Aromatic:
A term given to spices, herbs, and certain vegetables that is added to other preparations in order to enhance their flavors and/or aromas.
Aspic:
A clear jelly made from a clarified stock that is thickened with gelatin. Aspic is sometimes referred to as aspic jelly and aspic geleé and is used primarily to coat foods. In some cases aspic is cut into uniform shapes and used as a garnish for pates and other charcuterie items.
Au gratin:
A term used to describe foods that are finished under a broiler or salamander and served with a browned top. Frequently the topping for gratineé items is made from breadcrumbs, cheese, and/or sauce.
Au sec:
A term used to describe foods which are cooked until almost dry.
Bain marie:
A term used to describe a container used to hold foods in a hot water bath. Bain marie is also a name given to a hot water bath used to slowly cook foods or to hold them at a hot temperature until needed.
Base:
A widely used, commercially produced flavor base that is usually found in powdered, granulated, or paste forms. Bases are typically mixed with water to create an ‘instant’ stock or used in small quantities to enhance the flavor of soups and sauces. A number of convenient food bases are available today. The use and application of these convenience products are highly dependent on the type of foodservice establishment and the desired outcomes when using the products. Some factors to consider when using bases are time, cost, storage, and flavor. Be sure to read the product’s label carefully so that you know its ingredients. Taste the product to ensure that the flavor derived meets your expectations.
Batonnet:
A classical vegetable cut that results in shapes measuring ¼” x ¼” x 2” in length.
Blanching:
The process of very quickly and partially cooking food items in boiling water or hot fat. Blanching is generally done as a part of a combination cooking method or to aid in the preparation of a food item. Examples of blanching are: to remove the skin from tomatoes, to prepare French fries for final cooking, to ready a food item for freezing, or to remove undesirable flavors from foods.
Bouillon:
The French word for broth. (see broth)
Bouquet garni:
A selection of fresh vegetables and herbs that are tied into a bundle with twine. A bouquet garni is typically submerged in stocks, sauces, soups, and stews and used as a flavoring agent.
Broth:
The culinary definition of broth is “a flavorful liquid derived by simmering meat, vegetables, and aromatics in water.” To make beef, veal, or chicken broth, simmer the meat in water with vegetables and seasonings for 2-4 hours.
Brunoise:
A classical vegetable cut that results in shapes measuring 1/8” x 1/8” x 1/8”.
Brunoise fine:
A classical vegetable cut that results in shapes measuring 1/16” x 1/16” x 1/16”.
Caramelization:
The process of browning the sugars found on the surface of many foods to enhance their flavor and appearance. Browning vegetables or protein items is also frequently referred to as caramelizing.
Chateau:
A classical vegetable cut that results in a small football shape approximately with seven sides that is approximately 1½” in diameter.
Cheesecloth:
Cotton gauze like cloth with a number of culinary uses. It is frequently used for straining liquids, enclosing spices, herbs and other flavoring agents which are to be applied in a cooking process, or binding ingredients together during the cooking process. Because of the cloth’s loose weave, it allows for the distribution of flavor and moisture during cooking while maintaining the structural integrity of the product it encloses.
Chiffonade:
A vegetable cut applied to leafy greens and herbs such as spinach or basil, which results in long, very thin strips typically used as a garnish or as a bed on which other food items are placed. This cut is accomplished by stacking the leaves on top of each other, rolling the stack into a cylinder, and then slicing the roll into fine strips.
Chinois:
A conical shaped strainer. While this term applies to all such strainers, it is generally used to describe those that use a very fine mesh rather than perforated metal to strain.
Clarification:
The process of turning a cloudy liquid into a clear one by removing the solid impurities or sediment from it. This process turns broth or stock into consommé by trapping the impurities in a mixture of ground meat, egg whites, an acidic product and aromatics as it cooks. The term clarification is applied to this clarifying mixture, or clearmeat, as well as the process.
Clarified butter:
Pure butterfat rendered from whole butter (a process which removes milk solids and water). Clarified butter has a higher smoking point or temperature at which it burns. This property allows it to be used to cook food at higher temperatures and is useful to cooking processes such as sautéing. Clarified butter has less butter flavor than whole butter and may be kept for a longer period without becoming rancid.
Clearmeat:
The mixture of egg white, ground meat, acidic ingredient, mirepoix and other aromatics used in the process of clarifying stock or broth into consommé.
Cocotte:
A classical vegetable cut that results in a small football shape approximately with seven sides that is approximately ¾” in diameter.
Compote:
A preparation of chilled fresh or dried fruit which has been previously cooked slowly in a sugar syrup. Compotes are often flavored with spices and/or liqueur.
Concassée:
To pound or coarsely chop. The term is most often applied to peeled, seeded and coarsely chopped tomatoes. The term describes the result as well as the action. For example, a chef may concassée a tomato to produce tomato concassée.
Confit:
Meat or poultry which is slowly cooked and preserved in its own fat. Classically the meat of goose, duck and sometimes pork is used.
Conical Strainer:
A conical shaped strainer. This temp is most often applied to conical strainers maid of perforated metal.
Consommé:
A rich clear soup made by clarifying broth or stock. Consommés are served hot or cold. A consommé which is reduced by half to intensify its flavor is known as a double consommé.
Coulis:
A thick sauce made from raw or cooked fruit or vegetables. The term puree is sometimes used interchangeably.
Deglaze:
The process of adding a liquid, usually stock or wine, to a pot or pan after it has been used to cook a food item, in order to remove the cooked food particles and their flavor from the surface of the cooking vessel. These flavorful food particles are called the fond, and once lifted from the pan, are used to enhance the flavor of a stock or sauce. (see fond)
Degraisse:
A French cooking term that refers to the process of removing the fat from the surface of a stock, soup, or sauce.
Depouillage:
A French cooking term that refers to the process of skimming the surface of a stock to remove the impurities which naturally rise to the surface while simmering.
Dredge:
To dip or submerge an item in a dry ingredient in order to coat it. Food products are often dredged in flour to coat them prior to sautéing, pan frying or deep-frying them. This coating keeps the product from sticking to a pan, and promotes the development of a crust on the surface of the product. This crust may enhance the product by developing an appealing brown appearance and by encasing the product in a way that retains flavor and moisture.
Double & Triple Stocks:
This method involves replacing the water in a stock recipe with a prepared stock. Double and triple stocks are not recommended as the product cost increases significantly, and the flavor is not much different than a regular stock which is made properly.
Duxelles:
An appareil composed of mushrooms, shallots and butter. The mushrooms and shallots are finely chopped and cooked in the butter until a dry thick paste is formed. Duxelles are often used to flavor items such as soups or sauces or as stuffing or component of stuffing.
Emulsion:
The suspension of one liquid within another involving liquids which generally do not mix. The combination of oil (or fat) and water based liquids into a smooth mixture is the classic culinary emulsion. An emulsion is of thicker consistency than that of either liquid separately. This characteristic provides mouth feel, cling and general structural benefits. Emulsions may be temporary, permanent or semi-permanent. Emulsions occur through the physical action and are often aided by the addition of emulsifiers or stabilizers such as mustard or the lecithin found in egg yolks.
Enriched Stock:
An enriched stock is one where meat is added to the recipe in addition to the bones creating a hybrid between a stock and a broth. For 1 gallon of chicken stock, it is recommended that two whole chickens be added to the recipe, however, when done the chickens should be reserved and utilized in another recipe or preparation. For beef or veal stock, it is recommended to add a two pound piece of shank meat to enrich the stock. Enriched stock will yield a much richer flavor and, as long as the meat is utilized in another preparation, should not increase the cost of the stock.
Essence:
The fusion of a particular flavor such as mushrooms or fennel into a stock to derive a unique flavor and/or aroma.
Fond:
A French word meaning ‘base’. In French cooking, the term ‘fond’ is used to refer to a stock as they are typically the basis for many classical and modern recipes. The word ‘fond’ is also used to describe the residue attached to the bottom of a cooking vessel after a food ingredient has been roasted or sautéed. A great deal of flavor is usually located in the fond, which is removed from the cooking vessel through a process, referred to as deglazing. (see deglaze)
Fondant:
A classical vegetable cut that results in a small football shape approximately with seven sides that is approximately 2” in diameter.
Garnish:
A food item added for appearance, taste and texture. Garnish can be integral to the dish or added as an embellishing accompaniment. The term garnish also applies to the act of garnishing a dish.
Gelatin:
A mixture of proteins derived from boiling bones, connective tissues, and other animal parts. Gelatin, when dissolved and cooked in a hot liquid will add a jelly-like texture to the product. Gelatin is flavorless and odorless and comes in granular and sheet forms. It is used to thicken and stabilize food products.
Gelatinous:
A term used to describe a liquid with jelly-like properties. A gelatinous product will be semi-solid when cold and liquid when hot. Gelatinous properties are important for stocks and sauces due to the characteristics of richness, body, substance, and mouth-feel they provide to the food products.
Glace:
A quality stock that has been reduced slowly over a prolonged period until it has reached a thick and syrupy consistency. Glace can be used to enhance or enrich soups and sauces, as well as a glaze to add a sheen to broiled and grilled proteins. Although some commercial food bases may have a similar appearance, they may or may not achieve the same quality results as using a fresh made glace. Today, glace can also be purchased pre-made from a variety of manufacturers, however, the products vary widely in flavor and quality.
Glazing:
The process of adding a sheen to a food item. Glazing can be accomplished by many means. Examples of glazing would be: brushing a grilled steak with glace before serving, coating an Hors D’oeuvre with aspic geleé, or by sautéing foods in butter fat and granulated sugar
Grand sauce
A basic classical sauce from which a number of other small sauces are produced. There are five recognized grand sauces; espagnole (brown), velouté, béchamel (white), hollandaise, and tomato. In recent years, many culinarians argue that demi-glace has replaced espagnole in common use as the foundation sauce, though classic demi-glace is made from espagnole. Grand sauce is also known as “Mother Sauce” or “Lead Sauce”.
Griswold:
A cast iron skillet. This heavy gauge pan requires a “seasoning” process to seal it that involves coating the pan with oil and then heating it to a high temperature. It is important to the production of many regional dishes. It, for example, is the traditional pan used for blackening Cajun dishes, baking cornbreads of a number of regions and pan-frying southern fried chicken. Its heavy gauge maintains temperature evenly once heated.
Julienne:
A classical vegetable cut that results in shapes measuring 1/8” x 1/8” x 1-2” in length.
Julienne fine:
A classical vegetable cut that results in shapes measuring 1/16” x 1/16” x 1-2” in length.
Large dice:
A classical vegetable cut that results in shapes measuring ¾” x ¾” x ¾”.
Liaison
A mixture of cream and egg yolk used to finish soups and sauces. The use of a liaison enriches, slightly thickens, and gives sheen to the completed soup or sauce. A liaison must be carefully incorporated into the hot product through a process known as tempering. A product containing a liaison may not be boiled or the yolk will scramble and the item will have a curdled or “broken” appearance.
Marmite:
A stockpot, which is often made of earthenware. This large pot is taller than it is wide in order to allow prolonged periods of simmering while minimizing the amount of evaporation. Marmites sometimes have legs.
Matignon:
An edible mirepoix. Matignon uses the same ratio of and variety of vegetables as in a traditional mirepoix, however, since it is intended to be consumed, the matignon should be cut into uniform shapes before cooking.
Medium dice:
A classical vegetable cut that results in shapes measuring ½” x ½” x ½”.
Mince:
To cut or chop into very small pieces.
Mirepoix:
A term used to describe a combination of vegetables frequently used in cooking. Mirepoix typically includes 50% onions, 25% carrots, and 25% celery. The size that mirepoix is cut varies with the use and is determined by the amount of time it will be cooked. For a brown stock that cooks for 6-8 hours a large dice is preferred, however, for a fish stock, which only cooks for 45 minutes a small dice, will yield better results.
Mise en place:
A classical culinary term meaning everything it its place. It connotes a state of preparedness. The term applies to the assembly of ingredients and equipment prior to undertaking production. It is also a mind-set brought about by thorough forethought and planning.
Nappé:
A liquid consistency that just coats a spoon. The term nappé also refers to the act of lightly coating a food item with sauce.
Oblique:
A classical vegetable cut that is made by cutting the vegetable on a bias. In between each cut, the vegetable is rolled 180 degrees. This cut is used primarily for carrots, however, other vegetables can be used such as broccoli stems and asparagus.
Olivette:
A classical vegetable cut that results in a small football shape approximately with seven sides that is approximately ½” in diameter.
Onion brûlé:
A peeled onion cut in half and charred on the sliced side. Onion brûlé is added to stocks, soups and sauces to for added caramel color and enhanced flavor. The term means “burnt onion”.
Onion piqué:
A whole peeled onion to which a bay leaf is attached by tacking it with whole cloves. Another approach is to make a slice into the onion and secure the bay leaf within the slice. Cloves are then stuck into the onion separately. Onion piqué is used to flavor sauces, generally white such as béchamel and velouté, and soups. The term means “pricked onion”.
Par-cook:
To partially cook a food by any method. This technique is used to prepare food to a state where it can be quickly cooked to finish especially in the case of dense foods. Par cooking is also used to prepare a number of individual foods, which would take various amounts of time to cook, to a degree of doneness whereby they can be completed together in the same amount of time.
Par boil:
To par cook food in boiling or simmering water.
Parisienne:
A classical vegetable cut that results in shapes that are perfectly round. There is no specific size for the diameter of the Parisienne cut, however, it is very important that each of the vegetables used for the same preparation are uniform in size.
Pâte à choux:
A paste or batter made of milk or water, flour, butter and eggs. It is also known as choux paste, cream puff dough, and éclair paste. Pâte à choux is used to produce a number of hollow pastries that are often filled. It is also used as a binder or appareil for other preparations.
Paysanne:
A classical vegetable cut that results in shapes measuring ½” x ½” x 1/8”. Paysanne cuts can be round, triangle, or square.
Peel:
To remove the outer layer or peel from many fruits and vegetables. The term is also applied to the outer layer of many fruits and vegetables. It is from the peel of citrus fruit that zest is often taken. The term peel also describes a long handled, spade shaped tool used by bakers to remove baked items from the oven.
Pincé:
Caramelizing a product by sautéing. This term is most often applied to tomato products.
Puree:
A sauce or soup made from ingredients, especially fruits or vegetables, that have been blended, processed or sieved until a thick smooth consistency is achieved. The term puree also refers to the act of blending, processing or sieving a food item to such a consistency.
Raft:
Congealed clearmeat that settles at the top of a consommé during clarification.
Reduction:
The product resulting when a liquid, such as a stock or sauce, is simmered or boiled to evaporate its water, reduce its volume and concentrate its flavor.
*** Stocks and sauces made with commercial food bases, which do not contain gelatin, will not benefit from the process of reduction.
Refreshing:
To submerge or run a product which has been blanched under cold water to stop the cooking process and set the color. This is also known as shocking.
Remouillage:
A French word meaning ‘rewetting’. Remouillage is a stock that is made with bones which have previously been used to make stock once before. The procedure for making remouillage is the same as for a regular stock, however, the product will not be as clear or flavorful. Remouillage is frequently used to make glace, and in the past was used instead of regular stock to make double strength stocks. (see double stock, glace)
Render:
The process of heating fatty animal products to melt and separate the fat from the remaining tissue. This process produces clear liquid fat useful for many cooking applications and brown crisp connective tissue. This crisp connective tissue is often crumbled or cut up and used as a garnish known as “cracklings”.
Rondeau:
A heavy, wide, shallow, straight-sided pot with two loop handles.
Rondelle:
A classical vegetable cut that results in shapes that is round and 1/8” thick. The rondelle cut is sometimes referred to as ‘coins’.
Roux:
A mixture of cooked fat and flour used to thicken soups and sauces. Most often the fat used to make a roux is butter. Other fats such as rendered animal fat and various oils are sometimes used for their flavor and temperature characteristics. The general ratio of fat to flour is one to one by weight. A roux may be cooked to various degrees of doneness for desired flavor and color characteristics.
Sachet d’épices:
A bag of spices used to flavor soups, stocks and sauces. The spices are generally wrapped in a piece of cheesecloth, tied with a long string and fastened with one end of the string to the pot of the product to which it is applied. This allows the sachet ingredients to be easily added and removed when desired. A standard sachet d’épices contains cracked black peppercorns, parley stems, bay leaf, dry thyme and, sometimes, a clove of crushed garlic.
Sauteuse:
A single handled sauté pan with rounded, sloping sides.
Sautoir:
A single handled sauté pan with straight sides.
Shocking:
To submerge or run a product which has been blanched under cold water to stop the cooking process and set the color. This is also known as refreshing.
Sieve:
A wire mesh kitchen utensil used to strain liquids or sift dry ingredients such as flour. The term also applies to the act of straining liquid or particles through a sieve.
Small dice:
A classical vegetable cut that results in shapes measuring ¼” x ¼” x ¼”.
Small sauce:
A derivative sauce made by altering a grand sauce with additional ingredients. There are many classic small sauces made from each of the grand sauces.
Standard breading procedure:
The sequential process of coating a food product with breadcrumbs by first dredging it in flour, then egg wash and finally the crumbs. This process is also applied to any other dry coating such as cracker crumbs, ground nuts, or cornmeal. Such a coating is often applied to an item before it is pan or deep-fried.
Stir-frying:
A hot, quick, dry heat cooking method done in a skillet with very little fat on the stovetop. Traditionally this method employs a wok at the cooking vessel. Larger items to be stir-fried are generally cut into small pieces. The method is similar to sautéing but the food is constantly kept moving.
Sweating:
The process of cooking food in a pan without browning or adding color to the food. Sweating should be done over low heat until the items become tender and begin to release moisture. The purpose of sweating is so the food will release its flavor more quickly when combined and cooked with other foods. Onions are an example of a food item that is commonly sweated. They will turn almost translucent when properly sweated.
Tempering:
A process of adjustment employed when heat or acid may cause an ingredient or combination of ingredients to curdle. Heat or acid is applied to the ingredient(s) gradually in order to adapt it(them) to the change. Hot liquids are added slowly to a liaison, for example, to bring the temperature of the eggs up slowly so that they do not become scramble, before the liaison is added to the larger body of liquid. This term also applies to the stabilization of chocolate through a melting and cooling process.
Tomato concassée:
A rough cut or chop of peeled and seeded tomato.
Tourné:
A classical vegetable cut that results in a small football shape approximately with seven even sides.
Tranche:
An angled portion slice from a fillet of fish.
Translucent:
This is a term often applied to onion products cooked to the point where they become somewhat limp and appear semi-transparent.
Tuber:
A fleshy, usually oblong or rounded thickening or outgrowth of a root, stem or shoot beneath the ground. A common tuber is the potato.
Whisk:
A looped wire kitchen utensil, also called a whip, used for whipping and stirring. The term whisk also applies to the action of whipping vigorously to incorporate ingredients or air into ingredients.
White mirepoix:
Standard mirepoix that replaces the proportion of carrots with parsnips, leeks, and mushrooms. White mirepoix is used in fish stock and fish fumet and is sometimes used in white stock when a lighter product is desired. (see mirepoix)
Zest:
The thin outer layer of the peel of citrus fruit. Zest is used as a flavoring agent. The term zest also refers to the action of cutting the zest from the citrus fruit.