There are many different terms used in the culinary world. Below are the top 25 culinary terms that every student should know in their training as a chef:
- Binding: Binding of soups, sauces or gravy by adding egg yolk, cream, flour, starch or blood.
- Blanching: immersing food in boiling water to partially cook or clean it.
- Braising: Slowly cooking meat or vegetables in a small, covered amount of flavorful liquid.
- Compote: Preparation of fruit and/or vegetables by slow cooking in a light, sweet broth.
- Confit: Meat cooked slowly and gently in fat.
- Emulsion: Mixing two incompatible liquids by slowly dripping them into the other in a continuous phase.
- Decoction: Extracting the essence of a thing through cooking.
- Deglaze: Dissolve the caramelized juice at the bottom of a saucepan by wetting with liquid.
- Thinning: Adding liquid to adjust the consistency of a sauce or puree that is too thick.
- Julienne: Very thin strips of vegetables or cooked meat.
- Kneading: pressing, folding and stretching to work the dough into a uniform mixture.
- Line: Arranging slices of ingredients on the bottom and sides of a utensil.
- Marinate: Soak meat, poultry or fish in an acidic liquid to flavor and/or tenderize it.
- Mirepoix: Roughly chopped vegetables that are added to the flavoring broth; usually celery, onions and carrots.
- Poaching: Cooking in a liquid that is kept just below the boiling point.
- Reduce: Simmer a liquid or sauce to a concentrated liquid.
- Roux: Combination of flour and butter cooked white, golden, or dark depending on specification.
- Frying: Frying quickly in a small amount of hot fat or oil.
- Result: create small cuts on the skin of meat or fish to facilitate cooking.
- Shrinking: sweating out the moisture and juices of the ingredients until they contract.
- Simmer: Light and even cooking over low heat.
- Stew: Boiling ingredients in a closed container with almost no liquid or no liquid at all.
- Sweating: Cooking an ingredient covered and over low heat until it loses its juices.
- Trimmings: Cut off pieces left over after trimming an ingredient.
- Whisk: Adds volume to substances like egg whites, sauce, cream, or hollandaise.
Thanks to Erik R Johnson | #Top #Culinary #Terms #Student
