DM Feature

Culinary

Whats
Terms
Defined

Cooking
by | Linda S. Eck Mills, MBA, RD, LDN, FADA

A
s the world of healthcare food service continues to evolve, more dietary
managers are being asked to provide upscale meals and dining. Some
dietary managers have formal culinary training, but many do not. This
has led to the need for many managers to learn a new languageculinary lingo.
Websters New World Dictionary of Culinary Arts has more than 25,000 entries.
This article provides a much shorter list of terms and their definitions to get you
started with the basic jargon you may need to know.

22 DIETARY MANAGER
P reparation T erms
Blanchingcooking a food very briefly and partially in
boiling water or fat; generally used to assist preparations To learn more about
such as loosen peels. This is a shorter cooking time than
parboiling. cooking and culinary arts
Bouquet garnia seasoning blend of fresh herbs and veg- check out courses offered by the
etables tied in a bundle and used to flavor stocks, sauc-
es, soups, and stews. Combinations can include: parsley local career and technology center,
stems, celery, thyme, leeks and carrots or bay leaf, marjo- community college, or university.
ram, crushed peppercorns, thyme, and parsley.
Butterflyto split food nearly in half lengthwise, but
leaving the halves hinged on one side so that the item
spreads open like a book. Its often used with boneless Stocka clear, unthickened liquid flavored by soluble
meat, fish, or shrimp to increase surface area and speed substances extracted from meat, poultry, or fish and their
cooking. bones as well as from a mirpoix, other vegetables and
seasonings. Its used for soups and sauces.
Clarifyto remove food particles from grease used for
Whippinga mixing method in which foods are vigorously
frying, or to remove the top fat from melted butter, by
beaten to incorporate air by using a whisk or an electric
heating and straining and/or skimming.
mixer with its whip attachment.
Dice, largecubes of about 5/8 inch
mediumcubes of about 3/8 inch
smallcubes of about 1/4 inch
C ooking T erms
Al denteused to describe a food, usually pasta, that is
Dredgingto coat food with a flour mixture or finely
cooked only until it gives a slight resistance when bitten.
ground crumbs before sauting or frying.
It is in between soft and overdone.
Dustto coat a food or utensil lightly with flour or confec-
Bastingmoistening foods during cooking with melted
tioners sugar.
fat, pan drippings, a sauce, or other liquids to prevent
Foldto incorporate light, airy ingredients into heavier drying and to add flavor. Usually used with roasting, broil-
ingredients by gently moving them from the bottom up ing, or grilling.
over the top in a circular motion.
Braisinga combination cooking method where foods
Grateto produce small pieces or shavings of a food by are browned in fat, then covered and slowly cooked in a
rubbing on a grater or using a food processor. small amount of liquid (less than inch) over low heat.
Julienneto cut food into a matchstick shape of approxi- Broilinga dry-heat cooking method in which foods are
mately 1/8 x 1/8 x 1/2 inches. cooked by heat radiating from an overhead source.
Macerateto soak foods in a liquid, often alcoholic, to Coddleto slowly cook a food, usually eggs, in liquid at
soften them. a low temperature. Usually done by placing the food in
Marinatea seasoned liquid, usually containing an acid, boiling water and then immediately covering the pot and
herbs, and/or spices, in which raw foods are soaked or removing it from the stove.
coated to absorb flavors and become tender before cook- Combination cooking methodscooking methods, prin-
ing or serving. Typically meat, poultry, fish, shellfish, or cipally braising and stewing, that employ both dry-heat
vegetables are marinated. and moist-heat procedures.
Minceto cut or chop a food finely. Deep-fryinga dry-heat cooking method using convec-
Mirepoixa mixture of coarsely chopped onions, carrots, tion to transfer heat to a food submerged in hot fat.
and celery used to flavor stocks, stews, and other foods. Deglazeto stir a liquid, usually stock, in a pan to dis-
Usually the mixture is 50 percent onions, 25 percent car- solve cooked food particles remaining on the bottom.
rots, and 25 percent celery, by weight. This mixture becomes the base for a sauce.
Shredto shave, grate, cut, or otherwise reduce a food Fryinga dry-heat cooking method in which foods are
to relatively long narrow pieces. cooked in hot fat. This includes sauting, stir-frying, pan-
Standard breading procedurethe procedure for coating frying, and deep-frying.
foods with crumbs or flour, then an egg wash, and then (Continued on page 24)
the crumbs to give a thick, crisp coating when deep-fried
or pan-fried.

October 2007 23
 DM Feature (Continued)

Grillinga dry-heat cooking method in which foods are Sautinga dry-heat cooking method that uses conduc-
cooked by heat radiating from a source located below the tion to transfer heat from a hot pan to food with the aid
cooking surface. The heat may be generated by electric- of a small amount of fat. Cooking is usually done quickly
ity, burning gas, charcoal. over high temperatures.
Pan-broilinga dry-heat cooking method that uses con- Scaldto heat a liquid, usually milk, to just below the
duction to transfer heat to food resting directly on a cook- boiling point, to about 185F.
ing surface. No fat is used and food remains uncovered. Scallopto cook a food, such as potatoes, by layering it
Pan-fryinga dry-heat cooking method in which the food with cream or a sauce and usually topping it with crumbs
is placed in a moderate amount of hot fat. before baking.
Parboilingpartially cooking a food in a boiling or sim- Searto brown a food quickly over high heat, usually done
mering liquid, similar to blanching, but the cooking time as a preparatory step for combination cooking methods.
is longer. Simmeringa moist-heat cooking method that uses con-
Poachinga moist-heat cooking method that uses con- vection to transfer heat from a hot liquid (approximately
vection to transfer heat from a hot liquid (approximately 185-205F) to a food submerged in it.
160-180F) to the food submerged in it. Usually uses a Steaminga moist-heat cooking method in which heat is
covered pot. transferred by direct contact from steam to the food be-
Reduceto cook a liquid mixture, often a sauce, over ing cooked. The food to be steamed is placed in a basket
high heat until the quantity decreases through evapo- or rack above a boiling liquid in a covered pan or cooked
ration. This is typically done to concentrate flavors and in a steamer.
thicken liquids. Stir-frya dry-heat cooking method similar to sauting in
Roastinga dry-heat cooking method that heats food by which foods are cooked over very high heat with little fat
surrounding it with hot, dry air in a close environment. while stirring constantly and briskly, usually done in a wok.
Usually applies to meats, poultry, and vegetables.
B aking T erms
Bake blinda technique for baking an unfilled pastry or
Dietary Managers Course tart shell completely before filling the shell.
& CDM Clock Hour Courses Creaminga mixing method in which softened fat and
sugar are combined vigorously to incorporate air. Used in
Online or By Mail
making quick breads, cookies, and high fat cakes.
You dont have to go through the course alone. Cut ina technique for combining solid fat with dry in-
Our dedicated instructors will work with you . . . gredients until the mixture resembles small crumbs. A
every step of the way. pastry fork, pastry blender, or two knives are usually used
to accomplish this.
Expert instruction
Kneadto work dough by hand or in a mixer to distrib-
Online RD Preceptor available
ute ingredients and develop gluten. When done by hand,
Reasonable price dough is folded, pressed down, and turned turn repeat-
High exam pass rate edly until it becomes smooth and pliable.

Due to the excellence and thoroughness E quipment T erms

of the UND course, I easily passed
credentialing exams with As! Bain Mariea warm or hot water bath used to cook foods
Nancy G., Virginia gently or to keep cooked foods hot. A container of food is
placed in another container of water and put in the oven
UND Certificate or on the stove.
For more information, go to:
ProgramsServing Cake comba small, flat triangle or rectangle of hard
Dietary Manager www.conted.und.edu/certificates plastic or stainless steel with dull serrated edges used
Students for More Or call Certificate Programs at for making a design or pattern into the frosting on a cake.
Than 32 Years! 1.877.450.1841 (ask for Molly) Its also known as an icing comb or a pastry comb.
Approved by Dockera tool used to pierce small holes in pastry
dough. It resembles a small paint roller with numerous
G R A N D F O R K S short spikes.
(Continued on page 26)

24 DIETARY MANAGER
 DM Feature (Continued)

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Mandolinea manually operated slicer with adjustable
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.ba\ZNaVP PNYPbYNaV\[ N[Q a_NPXV[T pressed against the blade to obtain uniform cuts.
\S PNY\_VR` ]_\aRV[ N[Q bVQ Ramekina small ceramic souffl dish with a 4-oz ca-
pacity.
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Sauteusethe basic saut pan with sloping sides and a
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Sautoira saut pan with straight sides and a single
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[ba_VaV\[NY _V`X` of fat.
.[Q \S P\b_`R SbYY ZR[b _RPV]R Wokcookware with a rounded bottom and curved sides
S\\Q [ba_VR[a V[cR[a\_f N[Q P\`aV[T that diffuses heat and makes it easy to toss and stir con-
PN]NOVYVaVR` tents. It usually has a domed lid and two handles.
There you have ita sampling of useful culinary terms.
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Bon appetite!
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1VRa:N`aR_  Linda S. Eck Mills, MBA, RD, LDN, FADA is a professional speaker
who guarantees to keep an audience involved and awake. She is
also a freelance writer, author of the book From Mundane to Ah
Ha! Effective Training Objects, and a consultant. Mills directs the
DMA program at Lehigh Carbon Community College (Schnecks-
ville, PA), and is a consulting dietitian. Contact her at LSMillsRD@
aol.com or www.theconsultantsforum.com/eckmills.htm.

REFERENCES
Cooksillustrated.com
Foodservice Management & Food Safety by Sue Grossbauer,
DMA 2007
Websters New World Dictionary of Culinary Arts by Steven
Labensky, Sarah Labensky, Gaye Ingram, Prentice-Hall, 2001

26 DIETARY MANAGER
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