Top 25 Culinary Terms Every Student Should Know

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