culinary cooking terms

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culinary cooking terms

164 Terms

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ACID

a substance having a sour or sharp flavor (acidic foods: citrus juice, vinegar, wine)

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ALBUMEN

major protein in egg whites

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ALFREDO

pasta sauce consisting of butter, cream, and the finest parmesan cheese available

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A LA (ah lah)

French for “in the manner of style of”, “served with”

Used in relation to a food, designates a style of preparation or presentation.

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A LA CARTE (ah lah kart)

a menu on which each food and beverage is listed and price seperately

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A LA GRECQUE (ah lah grehk)

preparation style in which vegetables are marinated in olive oil, lemon juice, and herbs, then served cold.

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A POINT

French term for cooking to the ideal degree of doneness

when applied to meat, it refers to cooking it medium rare

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AU JUS (oh zhew)

describes meat served in its own natural juices, not with gravy

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AL DENTE (al den-tay)

Italian for “to the tooth”, to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it

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AROMA

the sensations

substance comes in contact in the nose

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AROMATIC

a food added to enhance the natural aromas of another food

(flavorings: herbs, spices, some vegetables)

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ASPIC/ ASPIC JELLY

clear jelly usually made from a clarified stock thickened with gelatin

to coat foods, especially charcuterie items, and for garnish

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AU GRATIN (oh GRAH-tan)

foods with brown or crusted top

often made by browning a food with a bread-crumb, cheese, and/or sauce topping under a broiler or salamander

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BAIN MARIE (bane mah-ree)

container for holding food in a hot-water bath

used to gently cook food or keep cooked food hot

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BARBECUE

to cook foods over dry heat created by the burning of hardwood or charcoals

a tangy tomato or vinegar-based sauce used for grilled foods

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BARDING

tying thin slices of fat, such as bacon or pork fatback, over meats or poultry that have no natural fat covering in order to protect and moisten them during roasting

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BASTE

to moisten foods during cooking (usually grilling, broiling or roasting) with melted fat, pan drippings, a sauce or other liquids to prevent drying and to add flavor

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BATONNET (bah-toh-nah)

foods cut into matchstick shapes of ¼ x ¼ x 2 inches

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BATTER

semiliquid mixture containing flour or other starch used to make cakes and breads

used to coat foods for deep frying

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BEARNAISE (bare-NAYZ)

sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns
good for grilled meats

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BÉCHAMEL (bay-shah-mell)

a leading sauce made by thickening milk with a white roux and adding seasonings

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BEURRE BLANC (burr BLANHK)

French for “white butter”

an emulsified butter sauce made from shallots, white winner vinegar reduction and butter

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BEURRE COMPOSÉ (burr kom-poh-Zay)

known as compound butter

a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces

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BEURRE FONDU (burr fon-DOO)

French for melted butter

often served over steamed vegetables such as asparagus or poached white fish

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BISCOTTI

twice-baked cookies with a long-lasting, firm, crisp texture

usually served with coffee, sweet wine, or other beverages

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BISQUE (bisk)

soup made from shellfish; classic versions are thickened with rice

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BLANCHING

very briefly and partially cooking a food in boiling water or hot fat

used to assist preparation, as part of combination cooking method or to remove undesirable flavors

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BLOOM

to soften granulated gelatin in a cold liquid before dissolving and using

it measure the gelatin’s strength

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BOUILLABAISSE

a rich fish stew from Southern France

modern version includes lobster and shrimp

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BOUQUET GARNI (boo-KAY gar-NEE)

fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups and stews

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BREADING

coating of bread or cracker crumbs, cornmeal or other dry meal applied to foods that will be deep-fried or pan-fried; coating

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BRINE

a mixture of salt, water, and seasonings used to preserve foods

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BROCHETTES (bro-SHETTS)

skewers, either small hors d’ oeuvre or large entree size, threaded with meat, poultry, fish, shellfish and/or vegetables and grilled, broiled, or baked

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BRUSCHETTA

grilled slices of bread brushed with olive oil and fresh garlic

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BROWN STOCK

richly colored stock made of chicken, veal, beef, or game bones and vegetables, all of which are caramelized before they are simmered in water with seasonings

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BRUNOISE (BROO-nwaz)

foods cut into cubes of 1/8 × 1/8 × 1/8 inches; foods garnished with vegetables cut in this manner

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BUTCHER

to slaughter, dress or fabricate animals for consumption

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BUTTERFLY

to slice boneless meat, poultry or fish nearly in half lengthwise so that it spreads open like a book

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CANAPÉ (KAN-ah-pay)

tiny open-faced sandwich served as an hors d’ oeuvre

usually composed of a small piece of bread or toast topped with a savory spread and garnish

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CARAMELIZATION

process of cooking sugars

the browning of sugar enhances the flavor and appearance of foods

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CAVIAR

salted roe(eggs) of sturgeon fish

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CHEF’S KNIFE

all-purpose knife used for chopping, slicing and mincing

its blade is 8-145 inches long

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CHIFFONADE (chef-fon-nahd)

to finely slice or shred leafy vegetables or herbs

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CHOP

a cut of meat, including part of the rib

to cut into pieces when uniformly of size and shape is not important

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CHOWDER

hearty soup made from fish, shellfish, and/or vegetables

usually containing milk and potatoes and often thickened with roux

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CLARIFICATION

process of transforming a broth into a clear consomme by trapping impurities with a clear meat consisting of the egg white protein albumen, and other ingredients

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CLARIFIED BUTTER

purified butterfat

the butter is melted and the water and milk solids are removed

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CONCASSÉÉ

peeled, seeded and diced tomato

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CANNELLONI

an Italian dish made of sheets or tubes of pasta filled with meat, cheese, sauce and baked au gratin

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CONSOMMÉ (kwang-soh-MAY)

rich stock or broth that has been clarified with clear meat to remove impurities

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COURT BOUILLON (kort boo-yon)

water simmered with vegetables, seasonings, and an acidic product such as vinegar or wine

used for simmering or poaching fish, shellfish, or vegetables

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COUVERTURE (coo-vehr-TYOOR)

high quality chocolate containing at least 32% cocoa butter

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CRÉME BRULÉE (khrem broo-lay)

French for “burnt cream”

used to describe a rich dessert custard topped with a crust of caramelized sugar

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CREPE (krayp)

thin, delicate unleavened griddlecake made with a very thin egg batter cooked in a very hot saute pan

used in sweet and savory preparations

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CROISSANT (krwah-SAHN)

crescent-shaped roll made from a rich, rolled-in yeast dough

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CROQUEMBOUCHE (krow-kem-BOOSH)

a pyramid of small puffs, each filled with pastry cream

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CROQUETTE (crow-keht)

a food that has been pureed or bound with a thick sauce (usually bechamel or veloute) made into small shapes and then breaded and deep fried

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CROSS CONTAMINATION

transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another

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CROUTON (KROO-tawn)

bread or pastry garnish

usually toasted or sauteed until crisp

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CRUDITÉS (croo-de-TAYS)

raw or blanched vegetables served as an hors d’ oeuvre and often accompanied by a dip

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CUISINE

the ingredients, seasonings, cooking procedures and style attribute to a particular group of people

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DEGLAZE

to swirl/stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom

the resulting mixture becomes base for sauces

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DEMI-GLACE (deh-me glass)

French for “half glaze”

mixture of half brown stock and half brown sauce reduce by half

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DEVEINING

process of removing a shrimp’s digestive tract

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DEVILED

meat, poultry or other food seasoned with mustard, vinegar and other spicy seasonings

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DIP

thick, creamy sauce, served hot or cold, to accompany crudites, crackers, chips, or other foods, especially as an hors d’ oeuvre

mayo, sour cream, cream cheese

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DOUGH

mixture of flour and other ingredients used in baking

often stiff enough to cut into shapes

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DRESS

to trim or otherwise prepare an animal carcass for consumption

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DRESSED

a market form for fish in which the viscera, gills, fins and scales are removed

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DREDGING

coating a food with flour or finely ground crumbs

usually done prior to sauteing or frying or as first step of the standard breading procedure

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DUXELLES

a coarse made of finely chopped mushrooms sauteed in butter sauce used in sauces and stuffing

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ÉCLAIR PASTE (ay-clahr)

known as pâte à choux; a soft dough that produces hollow baked products with crisp exteriors

used for making cream puffs

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ÉCLAIRS

baked fingers of eclair paste filled with pastry cream

the top is coated with chocolate glaze or fondant

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EGG WASH

mixture of beaten eggs and a liquid usually milk or water

used to coat doughs before baking to add sheen

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ÉMINCÉ

a type of knife cut that means to thinly slice

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EMULSIFICATION

process by which generally unmixable liquids, such as oil and water, are forced into a uniform distributionEMULSI

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EMULSION

a uniform mixture of two unmixable liquids

it is often temporary (oil and water)

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ENTRÉE

the main dish of an American meal, usually meat, poultry, fish or shellfish accompanied by a vegetable and starch

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ESCARGOT (ays-SKAHR-go)

French for “snail”

those used for culinary purposes are land snails

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ESPAGNOLE ( ess-spah-nyol)

brown sauce, a leading sauce made for brown stock, mire poux and tomatoes thickened with brown roux

used to produce demi-glace

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FABRICATE

to cut a larger portion of raw of meat (ex. a primal or subprimal), poultry fish into smaller portions

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FABRICATED CUTS

individual portions cut from a subprimal

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FILET, FILLET (fee-lay)

filet- boneless tenderloin of maet

fillet- side of a fish removed intact, boneless or semiboneless, with or without skin

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FISH VELOUTÉ

a veloute sauce made from fish stock

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FLAMBÉ (flahm-BAY)

food served flaming

produced by igniting brandy, rum or other liquor

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FOIE GRAS (fwah grah)

liver of specially fattened geese

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FONDUE

a Swiss specialty made with melted cheese, wine and flavoring

eaten by dipping pieces of bread into the hot mixture with long forks

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FRENCH DRESSING

a vinaigrette dressing made from oil, vinegar, salt and pepper

a commercially prepared dressing that is creamy, tartly sweet and red-orange in color

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FRITATA (free-TAH-ta)

an opened-faced omelet of Spanish Italian origin

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FUMET (foo-may)

stock made from fish bones or shellfish shells and vegetables simmered in a liquid with flavorings

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GARDE-MANGER (gar mawn-zhay)

pantry chef, the cook in charge of cold production, including salads and salad dressings, cold appetizers

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GARNISH

foods used as an attractive decoration

a subsidiary food used to add flavor or character to the main ingredient in a dish

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GASTRONOMY

art and science of eating well

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GRATE

to cut food into small, thin shred by rubbing it against a serrated metal plate known as grater

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GRAVY

sauce made from meat or poultry juices combined with a liquid and thickening agent

usually made in he pan in which the sauce was cooked

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GREMOLATA (greh-moa-LAH-ta)

an aromatic garnish of chopped parsley, garlic, lemon zest for osso buco

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HERB

any large group of aromatic plants whose leaves, stems, or flowers are used as flavorings

used either dried or fresh

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HOLLANDAISE (ohll-uhn-daze)

emulsified sauce made of butter, egg yolks and flavorings (especially lemon juice)

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JULIENNE (ju-lee-en)

to cut foods into stick-shaped pieces, approximately 1/8 × 1/8 × 2 inches

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LEGUMES (lay-gyooms)

French for “vegetables”

a large group of vegetables with double-seamed seed pods