Culinary Vocabulary

Delicious Definitions!!!
Let’s learn some new vocabulary to use in the kitchen!
A la minut: Foods that are cooked a la minut are foods that are cooked to
Baba: A small cake made often flavored with candied fruits.
Baking soda: An ingredient that causes bread or yeast
to rise when heated.
Balsamic Vinegar: White sweet grapes that are
reduced to syrup. The grapes are cooked very slowly in
copper cauldrons over an open flame.
Blanch: Blanching occurs when you put foods in boiling water for a short
period of time.
Corn Syrup: Corn syrup prevents sugar from crystallizing.
Couscous: This is a type of Moroccan pasta.
Dim Sum: In China, dim sum is a variety of small dishes or snacks.
Enchiladas: Enchiladas are corn or flour tortillas filled
with meat and/or cheese. They can be covered with
tomato or another garnish. They originated from the
combination of Mexican, Native American, Texan, and
Anglo cultures in the Southwest.
Garnish: When you garnish a dish you add a decorative and an appetizing
Incorporate: When you incorporate ingredients you mix them thoroughly
Johnny Cakes: They are a thin cornbread cake that
predates the pancakes. They come from the 17th
century when the Native Americans taught the
Pilgrims about cooking wit corn. Johnny Cakes were
very popular during Colonial times.
Hors d'oeuvre: An hors d’oeuvre is an appetizer served
before a meal. It is French.
Lean meat: This is meat that has less than 3 grams of fat
for every ounce of meat. It is much healthy than other
fatter types of meat.
Mandoline: This is a kitchen utensil with a blade
for slicing and shredding.
Sauté: You sauté foods when you cook them
quickly over a high heat in a little bit of butter or
oil. The word sauté comes from the French term
“sauter” which means “to jump.”
A Mandoline
Udon: Udon are Japanese wheat noodles.
Yeast: Yeast is a fungus used during the production of bread and beer.
*This vocabulary comes from: