Top 25 Culinary Terms Every Student Should Know

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• Bind: Thickening soups, sauces or gravies by adding egg yolks, cream, flour, starch or blood.


• Blanch: Immersing foods in boiling water to part-cook or clean them.


• Braise: Slowly cooking meats or vegetables in a small covered quantity of aromatic liquid.


• Compote: Preparing fruits and/or vegetables by slowly cooking in a light sweet stock.


• Confit: Meats that have been slowly and gently cooked in fat.


• Emulsion: Mixing two incompatible liquids by dropping one slowly into the other in a continuous phase.


• Decoct: Extracting the essence of something by boiling it.


• Deglaze: Dissolving caramelized juice at the bottom of a saucepan by moistening with liquid.


• Dilute: Adding liquid to adjust the consistency of an overly thick sauce or puree.


• Julienne: Very thin strips of vegetables or cooked meat.


• Knead: Pressing, folding and stretching to work dough into a uniform mixture.


• Line: Arranging slices of ingredients on the bottom and sides of a utensil.


• Marinate: Soaking meat, poultry or fish in an acidic liquid to flavor and/or tenderize it.


• Mirepoix: Roughly chopped vegetables added to flavor stock; usually celery, onions and carrots.


• Poach: Simmering in a liquid that is kept just below the boiling point.


• Reduce: Simmering a liquid or sauce down to a concentrated liquid.


• Roux: Combination of flour and butter cooked to white, golden or dark as specified.


• Saute: Frying quickly in a small amount of hot fat or oil.


• Score: Creating small incisions on the skin of meat or fish to help it cook.


• Shrink: Sweating off moisture and juice of ingredients until they contract.


• Simmer: Boiling gently and consistently using low heat.


• Stew: Cooking ingredients in a closed container with almost no liquid, or no liquid at all.


• Sweat: Cooking an ingredient covered and over low heat until it loses its juices.


• Trimmings: Cut-off pieces left over after trimming an ingredient.


• Whisk: Adding volume to substances like egg whites, sauce, cream or hollandaise.

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