More Important Culinary Terms

pp. 21-22, Chapter 2 "Cooking Methods, Seasonings, Ingredients, and Units of Measure"

Barbeque

Cooking with dry heat created by burning wood or charcoal. Also known as "BBQ."

Blanch

Cooking food for a short period of time in boiling water or hot fat.

This is an important step in the preparation of such foods as French Fries.

Brining

Soaking food in a mixture of water, salt, and sometimes, sugar, herbs, and other seasonings to flavor, moisten, and tenderize it.

Compound Butter

Softened Butter to which other ingredients such as herbs, garlic, or wine are added before it is chilled.

Deglaze

Adding liquid to a pan in which meat has cooked to release its juices by simmering.

Used to release food from the pan to help flavor sauces.

en papilotte

A French term that means “envelope” and is pronounced ‘ahn pah-pee-yot’.

Wrapping food in a paper or foil pouch, which is then heated in an oven. The food inside the pouches is cooked by the steam.

Glaze

Applying a shiny sauce, frosting, or icing to the surface of food.

This can also be done by coating food with a melted substance, i.e. sugar.

Marinade

Immersing food in a seasoned liquid in a covered container, so that the food absorbs the flavor over a period of time.

Never marinate anything in an aluminum container; use glass or stainless steel.

Reducing

Boiling a liquid or sauce quickly until some of it evaporates and the volume reduces. This thickens the liquid or sauce.

The concentrated liquid is called a reduction.

Sear

Browning the surface of food quickly, using high heat.

Smoke Roast

Cooking with dry heat in the presence of smoke.

Sous vide

Cooking foods that are vacuum-sealed in plastic pouches.

Stir-fry

A variation of sautéing. Small uniform pieces of food are cooked using small amounts of fat while stirring and tossing, such as when cooking in a wok.

Sweat

Cooking covered over low heat in a small amount of fat to soften.