Glossary of Basic Culinary Terms & Pronunciations
Al Dente
(ahl den' tay)
Aîoli
(ay oh' lee)
Ancho Chili Powder
(an' cho chill' ee)
Appareil
(ah paw ray')
Appetizer
Aspic
(ass' pik)
Au Gratin
(oh grah' ten')
Au Jus
(ah jhoos')
Au Sec
(ah sek')
Baine-Marie
(bahn mah ree')
Balsamic Vinegar
(ball sah' mik)
Basmati Rice
(boz mah' tee)
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Italian phrase meaning “to the tooth.” Used as
a test for doneness for vegetables or pasta;
implies slightly firm, not soft or mushy.
Garlic mayonnaise (also in Italian, allioli; in
Spanish, aliolio.
Dark, reddish-brown chili powder made from
dried Poblano chili peppers, a regional pepper
grown in the Southwest. Intensity and flavor
range from mild to very pungent. Should be
used sparingly.
A prepared mixture of ingredients used alone
or as an ingredient in another preparation.
Light foods served before a meal. These may
be either hot or cold, plated and served as
finger foods.
A clear jelly made from stock (or occasionally
from fruit or vegetable juices); may be
thickened with gelatin. Used to coat foods, or
cubed and used as a garnish.
Having a browned or crusted top made from
fine bread crumbs that is usually placed under
the broiler. Often implies use of grated or
shredded cheese, and/or a rich sauce or
combination of ingredients that are served in
the dish in which they are cooked.
Pan drippings or natural juices. An
accompaniment made by straining juices from
a roasting pan, and served without thickening.
To cook “until dry.”
A baine-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.
A barrel-aged vinegar, dark in color with a
mellow, sweet/sour character, made from the
Trebbiano grape in the region surrounding
Modena, Italy.
A distinctively-flavored, aromatic variety of
long grain rice, very small in size, the
originates from India or Pakistan.
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Baste
Béarnaise Sauce
(bear naze')
Béchamel Sauce
(bay shah mel')
Beurre Blanc
(buhr blahnk)
Bisque
(bisk)
Blanch
(blahnk)
Bouillabaisse
(bool' yeh baze')
To moisten food during cooking with pan
drippings, sauce or liquids to keep moist and
prevent food from drying out during the
cooking period.
A classical emulsion sauce (similar to
Hollandaise) made by combining egg yolks
and a reduction of white wine, vinegar, shallots
and tarragon, whisked together over low heat
while adding a slow and steady stream of
drawn butter until thickened.
A simple sauce made by combining a light
roux (butter and flour cooked to a paste
consistency) and milk. Known as “the mother
sauce” for all cream sauces.
A French word meaning “white butter.” A
classic emulsified sauce made with a
reduction of white wine and shallots thickened
with a roux. Sometimes finished with fresh
herbs or other seasonings.
A thick, rich soup made with a crustacean or
vegetable purée, classically thickened with rice
and finished with cream.
A cooking technique where a raw ingredient is
partially cooked for a brief period of time in
boiling water or in hot fat.
A hearty fish and shellfish stew flavored with
saffron. A traditional specialty of Marseilles,
France.
Bouillon
(bool' yahn)
A broth.
Boulanger
(boo' lahn jhay")
A baker, specifically of breads and other nonsweetened dough preparations.
Bouquet Garni
(boo kay' gar nee')
Braise
(brayz')
Brine
Brisket
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A small bundle of herbs tied with a string used
to flavor stocks, soups and sauces, similar to a
sachet.
A cooking technique where a raw ingredient is
seared in fat and then covered and cooked,
partially submerged in a small amount of
liquid, over a low heat for a long period of time.
A salt, water and seasoning solution used to
preserve foods.
A cut of beef from the lower most forequarter,
best suited for long cooking preparations like
braising. Corned beef is a cured beef brisket.
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Broth
Butterfly
Buttermilk
Canapé
(can ah pay')
Carmelization
Casserole (en)
Charcutérie
(shar coo' teh ree)
Chiffonade
(shif oh nod')
Chowder
Cioppino
(cho pee' no)
Clarified Butter
Compote
Compound Butter
Confit
(kohn fee')
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A flavorful, aromatic liquid made by simmering
water or stock with meat, vegetables and/or
other spice and herbs.
To cut open an item (usually meat or seafood)
and expose the middle, much like a butterfly
spreads its wings. This preparation is usually
done to a thick cut of food to aid in cooking it
faster or more evenly.
A dairy beverage liquid with a slightly sour
flavor, similar to yogurt.
An hors d’oeuvre made with a small piece of
toast or bread, cut into a decorative shape,
garnished with a unique topping or spread.
The browning of natural sugars occurring
between 320 and 360°F.
A lidded cooking vessel that is used to cook
food in the oven, usually rounded with two
handles.
Preparation of pork and other meat items like
hams, terrines, sausages, patés, and other
forcemeats.
Leafy vegetables or herbs cut into fine shreds,
often used as a garnish.
A thick, hearty soup, made with a variety of
ingredients, usually thickened with potatoes.
A fish stew made with tomatoes and white
wine, thought to be an original San Francisco
recipe.
As known as Drawn Butter. Melted butter from
which the milk solids and water have been
removed leaving pure butterfat. Clarified butter
has a higher smoking point but less of a butter
flavor.
A dish of fruit, either fresh or dried, cooked in
syrup flavored with aromatic spices or liqueur.
A mixture of raw butter and various flavoring
ingredients, such as minced herbs, lemon
zest, or spices, creamed to a smooth
consistency.
Cooked meat, usually goose duck or pork,
preserved in its own fat.
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Consommé
(kohn suh may')
Condiment
Coquilles Saint-Jacques
(ko keel' san zhock')
Court Bouillon
(court bool' yahn)
Couscous
(koos' koos)
Créme Anglaise
(crem ahn glaze')
Créme Brulée
(crem broo lay')
Créme Fraiche
(crem fresh)
Creole Sauce
(cree' ol)
Crêpe
(crep)
Croissant
(crah sawn')
Crouton
(crew' tohn)
Curry
Custard
Deglaze
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Rich, flavorful concentrated broth that has
been clarified to make it clear and transparent.
Sauces, relishes, mustards or pickles which
accompanies food.
A French term for scallops, which are usually
broiled or simmered in Béchamel.
An aromatic vegetable broth, accented with
vinegar or white wine, most often used to
poach fish.
Pellets of semolina usually cooked by
steaming; also known as the stew with which
this Moroccan grain is traditionally served.
A classic light custard or vanilla cream sauce
used for a variety of desserts.
Custard topped with sugar and caramelized
under a broiler or with a blow torch, before
serving.
Cream to which a cultured bacteria (usually
sour cream or yogurt) has been added, thus
creating a slightly tangy flavor.
A variation of basic tomato sauce, flavored
with garlic, onion, green bell pepper and
cayenne pepper. Usually moderately spicy.
A thin pancake made with egg batter, used to
roll up meat, fruit or vegetable mixtures.
A pastry consisting of a yeast dough with
butter roll-in, rolled and formed into a crescent
shape.
A toasted or sautéed (sometimes seasoned)
cubed bread used for garnishing soups or
salads.
A mixture of spices usually found in Indian
cuisine. Curry powder contains turmeric,
coriander, cumin, cardamom, cinnamon, clove,
garlic, and ginger as the primary ingredients.
A mixture of milk and beaten eggs with sweet
or savory flavorings, cooked with a gentle heat
often over a double boiler or bain-marie.
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 after sautéing or roasting.
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Demi-glace
(deh mee glahs')
Dumpling
Emulsion
(eh mul' jhun)
Essence
A rich brown sauce, made from equal portions
of beef stock and brown sauce, that has been
reduced. Often used as a concentrated base
for other sauces.
A small soft dough or batter item (usually in a
ball shape), which is either steamed, poached,
fried, or simmered; may be filled or plain.
A uniform mixture of two non-mixable liquids
(usually oil and water) in which one is
suspended within the other.
A concentrated flavor extracted from an item,
usually by distillation or infusion.
Filé
(fee lay')
Usually made from sassafras leaves that are
dried and ground, often used in gumbos.
Filet/Fillet
(fill lay')
A cut of meat, poultry or fish from which all
bones have been removed.
Fricassée
(frick uh say')
A poultry, game or pork stew in a white sauce.
Fritter
Ganache
(gah nosh')
Gazpacho
(goz pa' cho)
Glaze
Hollandaise
(holl' ahn daze)
Hors d’Oeuvre
(oar durve')
Julienne
(jew lee en')
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Foods that are coated or mixed in a batter and
deep-fried.
A smooth mixture of dark or light chocolate,
butter and cream used for filling sweets,
glazing, or a basis for candy, such as with
truffles.
A cold Spanish soup, traditionally made from
chopped or puréed raw vegetables.
To give an item a shiny surface by brushing it
with an icing, sauce or aspic. For meat, to coat
with a sauce and brown it in an oven.
One of the five primary sauces. A classic
emulsion sauce made from a vinegar
reduction, clarified butter and egg yolks,
flavored with lemon juice.
A French term meaning “outside the work,”
a.k.a. appetizer
A preparation technique where an ingredient is
cut into very thin sticks approx. 1/8-inch by
1/8-inch by 1–2 inches long. Usually a
descriptive term for vegetables.
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Kosher
Food preparation in accordance with Jewish
dietary laws.
Lox
Salt-cured salmon, also referred to as gravlax.
Lyonnaise
(lee oh naze')
Sauce made with onions, butter, white wine
and demi-glace.
Madeira
(mah dear' ah)
A Portuguese wine with a rich distinctive flavor
and a brownish dark color.
Mandoline
(man doe leen')
Marbling
Marinate
Marsala
(mar sahl' ah)
Mayonnaise
Medallion
Meringue
(meh rang')
A folding, manually operated kitchen tool with
numerous adjustable blades designed for
slicing.
Intramuscular fat found in meat, which makes
the meat tender and juicy.
A preparation technique where a food is
soaked in a seasoned liquid, powder or paste,
usually for the purpose of flavoring and/or
tenderizing.
A rich slightly smoky-flavored, sweet to semidry wine from Sicily.
A cold emulsion sauce made from oil and
vinegar emulsified with egg yolk.
A small, usually round scallop of meat. Small
cuts of Filet Mignon (beef tenderloin) are often
referred to as beef medallions.
Egg whites beaten until stiff, usually
sweetened with sugar and baked until golden
brown and stiff; used as a topping for desserts.
Meuniere
(mewn yair')
A sauce of butter, lemon and white wine, used
to sauce fish fillets primarily.
Mélange
(may' lawnjh)
A selected blend, mixture or combination of
ingredients.
Mise en Place
(meez en plahs')
Mode, á la
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French term meaning “put in place.” The setup
and preparation that is done before beginning
a recipe. This includes the ingredients, tools,
equipment and serving pieces.
French term for “in the style of” that is usually
followed by a descriptive phrase. Apple pie á
la mode is served with ice cream.
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Mousse
(moose)
Mousseline
(moo sah leen')
Omelet
(ahm let)
Panade
(pah nod')
Pasta
En Papillote
(ehn pap' eh yote)
Paella
(pie ay' ya)
Pesto
Poach
Purée
(puh ray')
Ramekin
(ra' meh kin)
Risotto
(ri zote' toe)
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Usually a dessert made with stiffened egg
whites and/or whipped cream, which are
folded into a sweet or savory mixture.
A sauce lightened with cream and eggs; also a
sauce made by folding whipped cream into
Hollandaise.
A beaten egg that is cooked in butter and
folded into an oval shape, usually filled with
cheese, vegetable or meat/seafood mixtures.
A paste, usually made by combining bread,
eggs and cream, that is used to thicken and
bind forcemeats in a paté or sausage.
A variety of different shaped noodles made
from a dough mixture of flour, (usually
semolina) water and/or eggs. The dough is
then kneaded and rolled out, cut into pieces
and boiled in water.
A preparation technique where raw ingredients
are wrapped in paper (or aluminum foil) and
then cooked, causing the food to steam in its
own moisture.
A Spanish dish of rice cooked with onion,
tomato, garlic and saffron. Usually includes
fresh vegetables and a variety of different
meats and seafood.
A thick puréed mixture of fresh basil, olive oil
or butter, garlic, grated cheese, nuts or seeds,
and other seasoning used as a sauce.
A technique where raw ingredients are cooked
very gently in simmering water or other liquid
(about 160 to 180°F.)
A preparation technique in which a food has
been finely mashed and/or strained to a thick,
smooth pulp-like consistency. Name describes
food prepared in this manner.
A small dish used to serve sides of sauce or
butter chips.
Short grain rice, lightly sautéed in butter with
onions, simmered in stock, while constantly
stirred until a creamy texture is reached,
cooked “al denté” (slightly undercooked).
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Roux
(rue)
Savory
Sorbet (Sherbet)
(sore bay')
Soufflé
(sue flay')
Sourdough
Tart
Terrine
(tah reen')
Velouté Sauce
(veh loo tay')
Venison
Vinaigrette
(vi nah gret')
Zest
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A paste-like mixture of equal parts of flour and
a fat (usually butter) cooked to varying stages
and used to thicken stocks, soups and sauces
or other liquids. The length of cooking time
determines the color and flavor of the roux. A
light colored roux is used for making light
soups as well as for cream and white sauces,
while a dark roux is used for making dark
colored soups and heavier sauces.
Not sweet. A term used for a variety of nonsweet ingredients used in prepared dishes,
soup or sauces.
A frozen flavored ice, usually made from fruit
juice and/or purée, that is similar to ice cream
but does not contain any fat or egg yolks.
French word meaning “puffed.” A preparation
made with béchamel or pastry cream, whipped
egg white and flavorings.
A bread that is leavened with a fermented
starter and or/fresh yeast.
A one-crust pie that is made with a variety of
different ingredients, sweet or savory
A loaf of forcemeat or vegetables similar to a
paté, cooked in a covered mold (sometimes
called a terrine) in a baine-marie.
Made by thickening a light-colored stock with a
light roux.
Meat from large game animals, more often
used when referring to deer meat.
A cold sauce of oil and vinegar made with a
variety of different herbs and flavorings. When
mixed it emulsifies only temporarily, then
separates until mixed again.
The colored and fragrant outer portion of citrus
rind.
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