Tip - Glossary Of Cooking Terms And Techniques

 From http://www.thesingingchef.com/

Glossary of cooking terms and techniques

AI Dente

Italian for "to the tooth. " This term is used as a test for doneness for vegetables and 
pasta. The meaning implies slightly firm, not soft or mushy.


Au Jus

Pan drippings or natural juices. This juice is, used as an accompaniment and is made by
straining the juices from a roasting pan and served without thickening.


Au Sec

To cook "until dry."


Bain-Marie

A bain -marie or "water bath" is a container placed inside of (or over) a second container
filled with hot water. It is used to gently cook food by surrounding it with simmering water.


Blanch

A cooking technique where where a raw ingredient is partially cooked for a brief moment of 
time in bolling water of hot fat. Blançhing sets colors, loosens skins and peels, while 
locking in flavors.


Boil

A cooking technique where a raw ingredient is cooked in water (or other liquid) that is 
bubbling rapidly, as well as maintaining a constant temperature of 212F.


Braise

A technique where a raw ingredient is usually seared in fat and then tightly covered and cooked, 
partially-submerged in a small amount of liquid over a low heat for a long period, of time.


Broil

A technique where a raw ingredient is cooked with radiant hcat from above, usually with a gas 
flame or an electric element. caramelization The browning of natural sugars. This occurs between
the temperatures of 320F and 3600F.


Chiffonade

A preparation technique where leafy greens, such as fresh herbs lettuce, are mu into thin strips 
or shreds of varying thicknesses.


Chinois

A çone- shaped, fine meshed strainer with a handle. Used for straining or pureeing foods. Also 
referred to as a china cap.


Deep Fry

A technique where raw food is coated with bread crumbs or batter and is submerged and cooked in 
hot fat.


Deglaze

To swirl a small amount of liquid in a pan at moderate heat to dissolve cooked particles or 
caramelized drippings remaining on the bottom of a pan alter sautéing or roasting.


Demi-glace

A rich brown sauce, made from equal portions of Brown Stock and Brown Sauce, that is reduced. 
Often used as a concentrated base for other sauces.


Dredge

The act of coating raw ingredients (usually meat or fish) in flour or corn meal, seasoned with 
spices.


Egg Wash

A mixture of eggs (yolks and /or whîtes) beaten with a pinch of salt and generally thinned with 
milk or water. This is used to give a shine to baked items or as an adhesive, such as when 
sealing the edges of ravioli together.


Emulsion

A uniform mixture of two non-mixable liquids (usually oil and water) in which one is suspended 
within the other. Emulsions may be stabilized with an egg or mustard and are classified as 
temporary, semi-permanent or permanent.


Fry

A technique in which raw ingredients are cooked in hot fat over moderate heat.


Ganache

A smooth mixture of dark or light chocolate, butter, and cream used for filling sweets, glazing 
or basis for candy, such as with truffles.


Grill

A technique in which raw food is placed on an open grid over a radiant heat source.


Julienne

A Preparation technique where an ingredient (generally vegetables) is cut into very thin sticks 
approximately 1/8-inch by 1/8-inch by 1 to 2 inches long.


Macerate

The act of soaking a food (generally fruits) in a liquid to incorporate the flavors.


Marinate

A preparation technique where food is soaked in a seasoned liquid, powder or paste, for the 
purpose of flavoring and/or tenderizing.


Melange

A selected blend, mixture or combination of ingredients.


Mince

A preparation technique where an ingredient is chopped into very fine pieces


Mirepoix

A mixture of roughly- cut or evenly-diced, aromatic vegetables, herbs and spices used for 
flavoring stock, soup, andstews. A basic vegetable mirepoix contains 50% onion, 25% carrots and 
25% celery.


Mise en Place

French term meaning "Put in Place" The set up and preparation that is done before beginning a 
recipe. This includes the ingredients, tools, equipment and serving pieces.


Poach

A technique where raw ingredients are cooked very gently in simmering water or other liquid.


Puree

A preparation technique in which food has been finely mashed and or strained to a thick, 
smooth pulp-like consistency.


Reduce

A cooking technique where a liquid is boiled rapidly until the quantity is decreased to a 
desired consistency by evaporation, concentrating the flavor.


Ribbon Stage

A stage where ingredients- typically eggs and sugar- have been beaten together to a certain 
consistency. When the mixture is lifted and allowed to fall back into the bowl, it forms a 
thick, pale yellow ribbon-like design.


Roast

A cooking technique where a raw ingredient is cooked surrounded by dry air in an oven or on a 
spit over an open fire.


Roux

A paste-like mixture of equal parts of flour and fat (usually butter)cooked to varying stages 
and used to thicken liquids. The length of cooking time determines the color and flavor of the 
roux.


Light Roux

For making soups as well as cream and white sauces and Dark Roux for making dark colored soups 
and heavier sauces.


Sauté

A cooking technique where raw ingredients are quickly cooked in a small amount of fat in a large 
flat-bottom pan. Comes from the French word sauter, meaning "to jump."


Scald

A cooking technique where liquid is heated to just below the boiling point (180°F - 190°F)


Stew

A cooking technique, similar to braising; where raw ingredients are browned, covered with a 
liquid and then simmered.


Sweat

A cooking technique where a raw ingredient is cooked in a small amount of fat over low to medium 
heat without caramelization / color until it softens and releases moisture.


Temper

A technique where two ingredients, each with different temperatures, are successfully combined. 
By adding small amounts of the hotter ingredients to the cooler one, you begin to balance their 
temperature before folding them together