Culinary Terms
Culinary Terms
Objectives:
At the end of this lesson, the students are able to be:
Acquainted with the terms used in the kitchen
Understand and use correct terms in the kitchen both
written and oral.
10. AROMATES- vegetable like carrots, turnips, onions, leeks, herbs and
spices that impart aroma to the dish they are put in.
11. ASPIC- clear meat or poultry jelly. It is a gelatin in a thin syrupy stage
used to decorate dishes in the larder.
12. ARROSER- to baste as in roasting.
13.ASSORTI-an assortment.
14. AU BLEU- in french, it means underdone, i.e the meat is not cooked
properly, another meaning is preparing and cooking of a live trout in
cooking liquor.
15. AU FOUR- Baked in the oven.
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21. BAKING-usually the food is put in the oven and cooked by dry heat.
23. BARDING- pieces of pork fat placed over the lean meat, fish or the
breast of a bird to prevent drying.
24. BARQUETTE- a boat shaped pastry tartlet with a filling.
25. BASTE- to moisten food product with drippings or fat while cooking.
The other term for it is spooning of fat.
26. BARON- a double sirloin and rump of beef;also the saddle and two legs of
lamb.
27. BAT-To flatten slices of raw meat with cutlet bat, dipping it in water to
prevent meat from sticking to the bat.
28. BATTER- mixture of flour and liquid of a consistency that can be stirred.
Batter could be plain or with eggs. For the beignets and fritters, food items
are dipped in the batter and fried.
37.BLANC-white
46. BOUQUET GARNI- A bouquet of fresh herbs such as parsley, bay leaf,
thyme tied together in a cheese cloth bag, to flavour soups, stews and
removed before dish is served.
56. CAPON- a young male bird which has been castered to improve
flavour and to fatten.
57. CARMELIZE- To heat sugar until it turns dark brown. Used for coating
moulds and flavouring dishes.
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59. CASSEROLE- An earthenware or pyrex fireproof dish with a lid.
62.CHAMPIGNONS- mushrooms
63. CHANTILLY CREAM- whipped cream.
65. CHATEAUBRIAND- A steak cut from the head of the beef usually
broiled. The steak has been named after the viscount of chateaubriand.
77. COOK OUT- process of cooking the flour in the roux, sauce or soup.
81. CONSOMME- Clear soup made from minced meat, aromatic vegetables,
herbs and stocks, etc. It is clarified with egg white.
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84. COURT BOUILLON- A lightly flavoured cooking liquor in which fish is
cooked.
85. CONTRE FILLET- Sirloin of beef, deboned.
86.COTE-A rib or chop
94. DARNE- A section of fish cut across the bone of a large whole round
fish.
95. DEGLACE- To swill a pan in which food has been cooked with
wine/stock to use the sediment and essences.
96. DEMI- Half
99. DURUM WHEAT- Hard wheat with gluten content used for making
pasta and semolina.
101.DEPOUILLER-To skim.
102. DOCKING-Making holes in pastry goods to allow steam to pass.
104. DRIPPINGS- The fat and juice which drops from roasting meats,animal
fat is also called dripping.
105. DUST- Sprinkling fine sugar or flour.
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106. EGG WASH-Brush food item with egg yolk.
117. FLEURON- Small crescent shape, puff pastry, used as garnish for
poached fish, meat, etc.
123. FLUTE- A long crisp roll of bread,thin slices cut on a slant and used for
garnishing soups.
125. FOOL- A cold sweet dish made with sieved fruit and whipped to a light
mixture served with cream.
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129. FRICANDEAU- is a slice of veal taken from the topside of veal and cut
with the grain 11/2’’ thickness.
134. FUMET- A kind of essence extracted from the bones and skin of fish.
137. GELATINE-A soluble protein got from cow’s hoofs. Sold in powder form
or in sheets. Used for jellies and for preparing aspics.
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150. INDIEHNE- An oriental dish. Indian style dish.
151. INFUSION- Liquid obtained from steeping a food. E.g. coffee and tea.
152.INCISE- To make small cuts across the back of fish prior to cooking.
153. ISINGLASS- Fish gelatine-(used for clarification).
155. JULIENNES- Refers to vegetables and meat cut into fine strips (match
size) for soups and salads.
156. JUNKET- It is a light, easily digestible dish, good for invalids and
children. It is a set milk product because of the addition of rennet. It can be
flavoured.
163. LARDING- Strips of pork fat inserted into meat with the aid of a larding
needle. This keeps the meat moist.
164. MACEDOINE- mixture of fruit and vegetables cut in even pieces; fruit
salad.
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172. MATELOTES- Fish stew with wine,onions and seasonings.
177. MIREPOIX- Carrots,onions, celery, pork (salted optional) cut into fine
dices,with thyme,bay leaf improves the flavour of the dish.
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196. QUENELLES- Very light dumplings, which are made out of fish,
chicken, or meat, poached and used as a garnish.
197. RAGOUT- Thick savoury stew.
204. SABOYON- A griller with heat from above open front so that the
dishes could be placed on shelf for gratinating .
207. SCORE- To cut slits in the fat piece of pork before roasting.
216. TRIPE- The white fatty inner lining of the stomach, chiefly ox which
has large amount of connective tissue which gelatinizes on boiling and so it
is easily digestible.
217. TRONCON- A slice of flat fish with the bone.
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218. VOL AU VENT- Puff pastry case.
221. ZEST- The rind of orange or lemon grated and used for flavouring.
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