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Technical Words Commonly Used in The World of Culinary For Vegetable Cookery
Technical Words Commonly Used in The World of Culinary For Vegetable Cookery
WORDS
COMMONLY USED
IN THE WORLD OF
CULINARY FOR
VEGETABLE
COOKERY
CUETO, MARK ANGELO G.
12-RAMSAY
A la carte (adj.) - separately priced items from a menu, not as
part of a set meal.
Al dente (adj.) - cooked so it's still tough when bitten, often
referring to pasta
A la grecque (adj.) - served in the Greek style of cooking, with
olive oil, lemon juice, and several seasonings, often referring to
vegetables
A point (adj.) - cooking until the ideal degree of doneness,
often referring to meat as medium rare
Acidulation (n.) - the process of making something acid or sour
with lemon or lime juice
Aerate (v.) - the process when dry ingredients pass through a
sifter and air is circulated through, changing the composition
of the material, often referring to flour
Aspic (n.) - a dish in which ingredients are set into a gelatine
made from a meat stock or consommé
Au gratin (adj.) - sprinkled with breadcrumbs and cheese, or
both, and browned
Au jus (adj.) - with its own juices from cooking, often referring
to steak or other meat
Au poivre (adj.) - coated with loosely cracked peppercorns and
then cooked, often referring to steak
Au sec (adj.) - 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 overcooking
Baste (v.) - to pour juices or melted fat over meat or other
food while cooking to keep it moist
Beurre blanc (n.) - a sauce made with butter, onions, and
vinegar, usually served with seafood dishes
Bisque (n.) - a thick, creamy soup, with a base of strained
broth (see coulis) of shellfish or game
Blanching (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 fruit
Braising (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 liquid
Brining (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 soup
Concasse (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 tomatoes
Consommé (n.) - a type of clear soup made from richly flavored
stock that has been clarified, a process of using egg whites to
remove fat
Confit (n.) - meat cooked slowly in its own fat, usually referring
to duck
Coring (v.) - to remove the central section of some fruits, which
contain seeds and tougher material that is not usually eaten
Coulis (n.) - a thick sauce made with fruit or vegetable puree,
used as a base or garnish
Croquette (n.) - a small round roll of minced meat, fish, or
vegetable coated with egg and breadcrumbs