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…
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