cookery and kitchen terms
Just a list of some words with explanations you may find helpful...
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
A
Al dente Literally means ‘to the teeth’. A biting test to see whether a dish is cooked just right; used mainly for pasta, rice and vegetables which should be firm or crisp when cooked.
Amuse Bouche See appetizer.
Appetizer Also known as amuse bouche. Savoury bits served before a meal to stimulate the appetite; also served with drinks.
Au gratin A dish coated with a sauce sprinkled with breadcrumbs and / or grated cheese and grilled to brown before serving; also know as Cumberland in terms of a pie.
B
Bain marie A large open dish half-filled with water, which is kept just below boiling point on the hotplate or in the oven. It is used to keep foods hot without further cooking or to prevent over-heating, for example, when cooking baked egg custard.
Bake blind To bake a pastry case without a filling.
Bake To cook in the oven by dry heat; used for most cakes, biscuits, pastries and other dishes.
Barbecue A method of cooking over charcoal in the open air.
Bard To cover poultry, game or lean meat with pork or bacon fat; the purpose is to prevent the meat from drying up during roasting.
Baste To moisten food, e.g., meat, poultry and game, during roasting by spooning over the juices in the pan; it prevents food drying up, adds flavour and improves appearance.
Batter A mixture of flour, eggs and liquid used for pancakes, Yorkshire pudding, fritters etc.
Beating To turn a mixture over and over with an upward movement using a wooden spoon, fork, whisk or electric mixer. The purpose is to introduce air and so lighten the texture.
Béchamel A rich white sauce flavoured with egg yolks and cream.
Beet American name for beetroot.
Beurre Manié Equal quantities of butter and flour mixed (usually rubbed in). Added little by little to hot liquid, bringing to the boil each time to thicken.
Bind To hold together or thicken a mixture, using a liquid, egg or melted fat.
Bisque A rich creamy fish or shellfish soup.
Blanch To plunge food into boiling water to preserve its natural colour, or usually to loosen skin (e.g., almonds and tomatoes). Used for preparing vegetables for the freezer to kill enzymes.
Blend To combine ingredients with a cold liquid to make a smooth and even consistency.
Boil To cook in a liquid (water, stock or milk) at 100°C. Used particularly for vegetables, rice and pasta.
Bolognese Italian dish with tomato-based sauce.
Bone To remove bones from meat or poultry before or after cooking. Raw meat is usually boned before rolling or stuffing.
Bourguignon A meat dish (usually beef) cooked in red wine.
Bottle To preserve fruit or vegetables in a liquid, e.g., syrup or brine.
Bouchée A small puff pastry case with savoury filling, a mouthful to serve as an appetizer.
Bouillabaisse A well flavoured, thick soup made from a variety of fish and shellfish.
Bouquet garni A small bunch of mixed herbs used to flavour soups, stews etc. during cooking which is removed before serving.
Braise A method of cooking which is a combination of frying / roasting and stewing.
Brine A salt and water solution in which food is immersed to pickle or preserve.
Brioche A light bun made from yeast dough served at a continental breakfast.
Brochette Skewers on which meat, poultry, fish or vegetables are grilled.
Broil An American term meaning to grill.
Brown To give a dish (which is usually cooked) a brown finish by putting under a hot grill or placing in a hot oven. Can also mean the addition of food colouring.
Brûlée A French term for burnt-sugar topping, for example, on custard, which is grilled to a caramel and nearly burned.
Butterfly A method of cutting meat which leaves it divided in two yet still held together.
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C
Calorie A measurement of the energy content in food.
Canapé Small pieces of pastry, biscuit, fried bread or toast with savoury toppings served as appetisers or with drinks etc.
Cannelloni Italian pasta tubes stuffed with savoury filling and coated with sauce.
Caramel Sugar syrup heated very slowly in a thick pan until it is a rich brown colour; it is used for topping custard and puddings and for flavouring cakes and puddings.
Carbonade A rich casserole made with beer or stout usually from beef.
Carve To cut or slice meat for serving.
Casserole A heatproof container with tightly fitting lid used for cooking meat and vegetables in the oven. The food is generally served from the dish. The term also describes the food cooked in this way.
Cassoulet A dried bean dish from France.
Chantilly To serve with whipped cream flavoured with vanilla and icing sugar.
Chapatti AnIndian flat and unleavened bread served with curries.
Charlotte A custard dish set with thin biscuits. The biscuits are used either for the filling or to surround the custard.
Chasseur ‘Huntsman style’ i.e., dishes cooked with mushrooms, shallots, and white wine or brandy; used for meat, poultry, game or fish.
Chill To cool food in the refrigerator but not freeze.
Chop To divide food into small pieces using a sharp knife on a chopping board.
Cilantro An American name for coriander.
Citrus A fruit with a waxy skin that is removed before eating. Generally oranges, lemons, limes, grapefruits.
Clarify To clear or purify, e.g., when dripping is melted to strain off the sediment. Clarified butter or ghee is sold for frying and for making cakes. The term is also used for ‘clearing’ jellies and consommés by adding beaten egg white then straining.
Coagulate To turn liquids to nearly solid.
Coat To cover food for frying with flour, or egg and breadcrumbs, batter etc. or to cover cooked food with a layer of sauce before serving.
Cocotte A small earthenware ovenproof container, the size of a single portion.
Coddle A method of soft-boiling eggs. Place into a saucepan with boiling water, cover, remove from heat and allow to stand until set.
Colander A perforated basket for draining foods.
Compôte Fruit (fresh or dried) stewed in a sugar syrup and served either hot or cold.
Condiment Seasoning served at the table.
Conserve Whole fruit preserved as jam.
Consommé A clear meat soup.
Core To remove the centre from fruit and vegetables, or the membranes of kidneys.
Cornstarch American name for cornflour.
Court-bouillon ‘Briefly boiled’. The seasoned liquid in which fish, meat or vegetables are cooked.
Crackling Pork skin rubbed with salt and baked until crisp.
Cream To beat together fat and sugar until pale and fluffy; used for cakes and puddings.
Crêpe A thin, light fine pancake.
Crimp To decorate pies, tarts, shortbread etc. by pinching the edge at regular intervals with fingers to give a fluted effect.
Croissant A crescent-shaped roll.
Croquette A savoury mixture made into cork shapes, then coated with beaten egg and breadcrumbs and deep fried.
Croute A slice of fried or toasted bread on which a savoury is served. It can also be a pastry case.
Croutons Small cubes of bread, fried or cut from toasted bread, to serve with soups and salads.
Crudités Raw vegetables, usually served with a dip as an appetizer, or as an hors d’oeuvre.
Cruet A combination set of salt, pepper and mustard.
Cumberland See Au gratin
Curd The solid part of soured milk or junket. Or a creamy preserve made from fruit, sugar, eggs and butter, e.g., lemon curd.
Curdle To separate fresh milk into solids (curds) and liquid (whey). It happens when acid is present or under excessive heat. Creamed mixtures (e.g., sugar and fat) will curdle when the egg is beaten in too quickly or cold from the fridge.
Cure To preserve meat, poultry or fish by salting, drying or smoking.
D
Dariole A small narrow individual mould with sloping sides for steaming puddings or for setting creams and jellies.
Devil To cook meat, poultry or fish with sharp hot seasonings.
Dextrinisation The process of carbohydrate browning with heat.
Dice To cut food into small cubes.
Dough A thick mixture of uncooked flour and liquid (plus other ingredients) used to make bread, cake, biscuits, scones etc.
Doughnut A small round yeast cake which is deep fried. Plain doughnuts often have a hole in the middle. Others are injected with fillings such as jam or custard after cooking.
Dredge To sprinkle lightly and evenly with flour or sugar etc.
Dress To pluck, draw and truss poultry and game ready for cooking; or to garnish a cooked dish; or to prepare cooked crab or lobster in shells for serving.
Dressing Usually a sauce for a salad but it can also mean seasoning or stuffing.
Dripping A fat which comes from roasted meat during cooking.
Drop scones Pancakes cooked on a griddle.
Drying To preserve food by removing moisture.
Du Barry A dish with cauliflower as its main ingredient.
Dumplings Small balls of dough, usually boiled or steamed on top of a stew or a casserole.
Dust See dredge.
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E
Eggplant American name for aubergine.
En croute Meat, fish or vegetables, wrapped or enclosed in pastry before cooking.
Entrée Meat, poultry, eggs, fish or vegetables, hot or cold, served with a sauce and garnish.
Enzymes Proteins in food which accelerate the rate of a chemical reaction without being affected themselves, e.g., sliced potatoes or apples turning brown. (??)
Escalope A thin slice of meat (usually veal) beaten flat, dipped in beaten egg and breadcrumbs and fried.
Espagnole A rich brown sauce.
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F
Faggots Savoury cakes made from pork offal, onion and breadcrumbs.
Fillet A tender expensive cut of meat, usually beef or pork; or a method of preparing meat and fish by removing bones.
Fines herbs A mixture of chopped herbs, usually parsley, tarragon, chives and chervil.
Flake To separate cooked fish into individual pieces (flakes); or to grate chocolate or cheese into slivers.
Flambé Flamed. Alcohol such as brandy or sherry is warmed, added to a dish and then ignited to achieve a concentrated flavour. The traditional lighting of a Christmas pudding is a good example.
Flan An open pastry or sponge case filled with a savoury or sweet mixture.
Florentine A dish with spinach as its main ingredient.
Florets Individual pieces of cauliflower or broccoli broken or cut from the round mass or head.
Flute A method of decorating pastry.
Foie gras Cooked livers of specially fattened geese.
Fold in To combine whisked or creamed mixture with other ingredients. The purpose is to retain air and, therefore, lightness, and it is used for cakes and soufflés. You cannot fold in with an electric mixer; you must use a metal spoon or spatula, and make a gentle circular cutting motion.
Fondue A cheese and wine dish, cooked on the table and served with cubes of crispy bread for dunking. The term also refers to other savoury or sweet sauces, kept hot on the table and in which pieces of food such as meat, bread or fruit are dipped or cooked.
Fool A cold dessert made from puréed fruit, whipped cream and custard.
Forcemeat A stuffing used for meat, fish or vegetables.
Freeze To preserve food by chilling and storing at -18°C.
Fricassee Stewed meat covered with a sauce thickened with eggs and / or cream.
Fritter Batter-covered food, savoury or sweet, deep or shallow fried.
Frosting An American term for icing. Also describes the process of dipping something – a glass or rose petal, for example - in egg white and coating in sugar.
Fry To cook food in hot fat or oil. Deep frying involves the total immersion of the food in fat or oil; for shallow frying, only a small amount of fat or oil is used and food is turned during cooking.
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G
Garnish An edible decoration added to a savoury or sweet dish to improve appearance and flavour e.g., parsley and lemon or chocolate curls and fruit.
Gazpacho An iced soup made with tomatoes, cucumber, peppers and onions.
Gelatine A protein derived from animal products which melts when heated and solidifies when cooled again. Combined with liquid, it forms a jelly and is used for savoury or sweet dishes.
Genoese A sponge cake made from whisked egg mixture and enriched with melted butter.
Glacé Glazed, frozen or iced.
Glaze To apply a glossy finish by brushing with milk, beaten egg, honey or jam. Pastry or bread is often glazed before cooking.
Gnocchi An Italian dish of small dumplings made from semolina, potatoes or choux pastry.
Golden raisins American name for sultanas.
Goujons Small strips of fish or chicken coated in beaten egg and breadcrumbs and deep fried.
Goulash A Hungarian rice stew flavoured with paprika.
Grate To shave foods, e.g., cheese and vegetables, into small shreds.
Gravy A sauce made from the juices of meat or poultry, usually thickened with flour.
Griddle A thick flat metal plate which is placed over a heat source and used for cooking drop scones, cakes, meat and fish.
Grill To cook food above or below a direct heat source such as a gas or electric element or a fire.
Grind To reduce hard foods, such as coffee beans, nuts or spices, to small fine particles.
Ground meat American term for mince.
Gut To prepare fish for cooking by removing internal organs.
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H
Hang To suspend meat or game in a cool dry place for a period of time to tenderise and develop its flavour.
Hash Fried left-over meat and vegetables served with gravy.
Heavy cream American term for double cream.
Homogenise A method of treating dairy foods to reduce the fat to fine particles and equally distribute them through the liquid.
Hot pot An English stew topped with potatoes, and cooked slowly.
Hors d’oeuvre Individual items of food served cold, usually before the start of a meal, to act as an appetizer; generally small and well flavoured.
Hull To remove the stalk end from soft fruit such as strawberries and raspberries.
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I
Icing A covering for cakes or pastry which makes them more attractive and adds to the overall flavour. Can be made from sugar, water and egg white, or sugar and butter, flavoured and coloured to taste.
Infuse To extract flavour by adding a boiling liquid. Used, for example, for tea-making and for preparing the liquid for a flavoured white sauce.
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J
Jello American term for jelly.
Joint A cut of meat for roasting; or to divide meat, poultry or game into smaller pieces before cooking.
Jugged An elaborate cooking method for meat (usually a hare) involving slow stewing and traditionally done in a jar or jug.
Julienne A clear soup with shredded vegetables; or a garnish of shredded vegetables.
Junket A dessert made from milk, set with rennet and flavoured.
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K
Kebab Cubes of meat, fish or vegetables marinated and grilled on a skewer.
Knead To work a dough with your hands so that all the ingredients are smoothly combined.
Kosher Preparing food according to the rules of orthodox Jewish law.
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L
Ladle A bowl-shaped spoon with a long handle for serving soup and stew.
Lard To insert, with a special needle, small strips of bacon fat into the flesh of poultry, game birds and meat before cooking. This is to prevent drying out during roasting.
Lasagne Italian dish with layers of pasta sheets, tomato and mince sauce, and cheese or cheese sauce.
Lattice A decorative effect achieved by interweaving strips of pastry on top of a tart or flan.
Liaison A thickening agent such as flour, cornflour, arrowroot, egg yolk or heavy cream, used for thickening or binding sauces or soups.
Light cream American term for single cream.
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M
Macedoine A diced mixture of fruits or vegetables used as a decoration or a garnish.
Marinade A seasoned liquid in which meat or or fish is soaked to tenderise it (it softens the fibres) or to give extra flavour. Marinades are usually a blend of oil, wine, vinegar or lemon juice and seasonings.
Mash To break up food into a smooth consistency.
Meringue Egg white whisked until stiff, mixed with sugar and baked in a cool oven until crisp.
Milard Reaction Non-enzymic browning of food generally due to dextrinisation e.g., toast under the grill.
Mill To pulverise or crush, reducing to fine particles.
Mince To break up meat or vegetables into very small pieces, using a hand or electric mincer.
Mirepoix A mixture of lightly fried vegetables used as a bed on which to braise meat.
Mocca / mocha A blend of coffee and chocolate.
Mousse A light smooth mixture stiffened with egg white, cream or gelatine.
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N
Navarin A lamb or mutton stew with vegetables.
Niçoise A cooked dish or salad, usually including tomatoes, garlic, onions and black olives.
Noisettes Round or oval slices of lamb or beef, 1cm / ½ inch thick or more, neatly trimmed.
Non-stick A special lining applied to saucepans and bakeware to prevent food from sticking.
Nutrient A component of food with a specific dietary value for the body.
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O
Offal The liver, kidneys and other edible organs of animals.
Omelette Beaten eggs cooked in a frying pan in a round flat shape, folded over and served with or without filling, sweet or savoury.
Open freeze Method of freezing foods that are easily damaged, e.g., fruit and vegetables. They are frozen on open trays then packed into polythene bags or containers.
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P
Paella A Spanish dish combining saffron flavoured rice, chicken, shellfish and vegetables.
Panada A thick binding sauce made by the roux method.
Par-boil To cook for part of the cooking time by boiling; then the food is finished off by another cooking method which is usually frying, roasting or baking.
Pare To peel vegetables or fruit thinly – using a knife or peeler.
Pasta A flour paste dried in sheets or shapes.
Pasteurise A method of heating milk to destroy bacteria.
Pastry A general word for a flour and fat dough baked until crisp.
Pasty A pastry envelope which contains a filling – usually savoury but can be sweet.
Pâté A savoury mixture, minced or finely cut; usually has liver as a main ingredient. It can have a smooth or rough texture and is cooked in a terrine and served cold.
Paupiettes Thin slices of meat, stuffed, rolled and tied.
Pectin A substance naturally occurring in fruit and vegetables which sets jams and jellies. Can be bought in bottles.
Petit pois Small young green peas.
Petits fours Tiny fancy pastries, cakes, biscuits and sweet meats, served with coffee at the end of a formal meal.
Pickle To preserve food in a salt or vinegar solution.
Pipe To force cream, icing or butter out of a special icing bag, through a nozzle, to decorate cakes etc. Potatoes, meringues and biscuits can also be piped.
Pit To remove stone or seeds from food, e.g., cherries.
Pith The white layer between the rind and flesh of a citrus fruit.
Pizza A flat piece of yeast dough with a savoury topping.
Pluck To remove feathers from poultry or game.
Poach To cook food in just enough water to cover, in an open pan.
Pot roast To cook meat slowly in a closed casserole, in its own juices.
Potage A thick soup.
Praline A crisp confection of nuts and sugar.
Preserve To keep food in a good condition by freeze drying, heating, drying, salting, pickling, bottling, or canning or by adding chemicals. A preserve can also be a jam or jelly made from fruits or vegetables.
Press To shape meat by pressing under a weight.
Prove To allow a yeast dough to rise before cooking.
Pulses Dried peas, beans or lentils.
Punch A drink, hot or cold, with a combination of flavours.
Pureé A smooth creamy texture achieved by sieving, usually made with fruit or vegetables.
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Q
Quiche A pastry flan with a savoury filling usually made with eggs.
Quenelle A three-sided shape made using two spoons.
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R
Ramekin A small oven proof dish.
Raspings Dried breadcrumbs.
Ratatouille A cooked dish of onions, aubergines, courgettes, peppers and tomatoes.
Reduce To boil a liquid in an uncovered pan to evaporate excess liquid and concentrate.
Relish A sharp spicy sauce.
Render To extract fat or to clean dripping from fatty meat trimmings by heating in an oven or boiling in an uncovered pan with a little water until the water evaporates and the fat is released; the fat is then strained.
Rennet An extract from a calf’s stomach used in cheese making and to curdle milk for junket.
Rice paper An edible paper, thin and semi-transparent, used for baking cakes or biscuits which are liable to burn on the bottom.
Rind The tough outer skin of fruits, particularly citrus.
Risotto An Italian savoury rice dish.
Rissoles Cakes of minced beef or flaked fish mixed with breadcrumbs and then fried.
Roast To cook by direct heat in the oven.
Roe Fish eggs.
Rotisserie A roasting spit in the oven or grill which turns automatically.
Roux A mixture of equal quantities of fat and flour cooked to form the thickening basis of a sauce.
Rub in To incorporate fat into flour using the fingertips to rub the two together. Rubbing in is used for pastry, bread and some cakes.
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S
Sauté To fry quickly with little fat.
Schnitzel A thin slice of meat (escalope), often veal, dipped in beaten egg and breadcrumbs before cooking.
Score To make shallow parallel cuts in food to improve its appearance and to hasten cooking.
Sear To brown meat quickly in a little hot fat before cooking by another method.
Season To improve the flavour of food by adding salt, pepper, herbs, spices etc. Also a method of preparing saucepans and bakeware without non-stick coatings before their first use.
Seasoned flour A flour seasoned with salt and pepper, used for coating meat or fish before cooking. It adds flavour and thickens the dish.
Segment To divide the flesh of citrus fruits into their natural portions, removing the skin and pith.
Shortening A lard or vegetable fat used for pastry.
Shred To cut food, usually vegetables and cheese, into very fine pieces using a sharp knife or a coarse grater.
Sieve To rub or press through a sieve.
Sift To lightly pass dry ingredients such as flour or sugar through a sieve to remove lumps and introduce air.
Simmer To cook at just below boiling point. A liquid is first brought to the boil, then the heat is lowered so that the surface is nearly bubbling.
Skewer A pointed metal or wooden stick used to hold the shape of meat, poultry or fish during cooking. Also used to hold small pieces of meat and other foods in place for grilling.
Skim To remove surface fat or scum from stock, soups, stews etc.
Smoking A method of preserving by exposing food to wood smoke.
Sorbet A flavoured ice water.
Soufflé A light thickened egg dish which can be sweet or savoury, hot or cold. The egg whites are whisked until fluffy and folded in.
Souse To pickle foods such as fish, pork or veal by cooking in vinegar and spices, then cooling and allowing to stand in the same liquid.
Spatchcock A chicken or other small bird has had the backbone removed and is spread out and held in place with skewers prior to cooking.
Spit A rod on which meat, poultry or fish is turned for roasting or grilling on an open barbecue.
Starter The first course of a meal.
Steam To cook in steam from rapidly boiling water.
Sterilise To remove bacteria from food by applying heat.
Stew A method of long, slow cooking during which a liquid is kept at simmering point.
Stir-fry A Chinese method of cooking quickly in a frying pan or wok.
Stock A flavoured liquid made by simmering bones or vegetables with herbs etc.; used in soups, stews, casseroles, sauces and other savoury dishes.
Strain To use a sieve, colander or muslin to separate a liquid from solids.
Stud To insert cloves of garlic, truffles or cloves into or just under the surface of food before cooking.
Stuffing A savoury mixture used to fill poultry, meat, fish or vegetables, usually with a base of breadcrumbs or rice.
Suet White beef fat; can be bought whole from the butcher or shredded in packets. Vegetarian suet is also available.
Superfine American term for caster sugar.
Sweat To cook vegetables in a covered pan to release their juices without burning, e.g., mushrooms.
Syllabub A rich cold dessert made from cream and sherry or wine.
Syrup A sugar dissolved in water and boiled to thicken; used for fruit salads, drinks, preserving etc.
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T
Tenderise To beat meat to make it tender by breaking up the fibres. Tenderising can also be achieved by marinating.
Terrine An earthenware dish used to cook pâté.
Thicken To alter a consistency by adding starch or eggs or cream to make a stiffer mixture.
Truffles A rare expensive fungus either black or white in colour. Used mainly for garnishing. Also a name for small chocolates.
Truss To secure poultry or game bird with string or skewers to hold in shape while cooking.
Turn out To remove food from a container in which it has been cooked or the mould in which it has been set. The turned out food should hold its shape.
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U
Unleavened A flat bread, e.g., chapatti, made without yeast or raising agent.
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V
Velouté A smooth classic white sauce made with stock or part stock.
Vichysoisse Creamy leek and potato soup, usually served cold.
Vinaigrette A cold oil-and-vinegar dressing used for salads.
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W
Waffle A crisp pancake with square holes which is made in a special waffle iron.
Whey The liquid part of curdled milk
Whisk or whip To beat air into a mixture using a fork, balloon whisk, rotary whisk or electric mixer.
Work To knead with the hands or mix until smooth.
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Y
Yeast A living plant used to raise flour dough. Used mainly for bread and also for fermenting alcohol.
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Z
Zest The coloured part of the skin or citrus fruit containing an oil that gives it its characteristic flavour.
Zucchini Italian or American term for courgettes.
