Glossary of Cooking Terms

Glossary of Cooking Terms

A

Au jus (adj.)

Served with its own natural cooking juices. This term is often used in reference to roasted meats, where the juices released during cooking are collected and served alongside the meat as a sauce. It adds flavor and moisture to the dish. Example: Roast beef au jus.

B

Bain-marie (n.)

A culinary technique where a container of food is placed within a larger container of hot water. This gentle, indirect heat is used for delicate tasks like melting chocolate, making custards, and cooking sauces slowly to prevent scorching. It’s also used to keep food warm without overcooking. Example: A crème brûlée cooked in a bain-marie.

C

Confit (n.)

A classic preservation technique where meat (usually duck, goose, or pork) is slowly cooked and submerged in its own rendered fat. This process both cooks and preserves the meat, resulting in incredibly tender and flavorful results. Example: Duck confit.

D

Deglaze (v.)

To remove and dissolve the flavorful browned bits (called fond) that stick to the bottom of a pan after searing or sautéing. This is usually done by adding liquid (wine, stock, or juice) to the hot pan and scraping with a wooden spoon. The resulting liquid forms the base for a pan sauce. Example: Deglazing a pan with red wine after cooking a steak.

E

Emincer (v.)

To thinly slice food, often vegetables or meat, into delicate strips. This technique is used to create uniform pieces that cook evenly and quickly, and it also enhances the visual appeal of a dish. Example: Eminced onions for a sauce.

F

Flambé (v.)

A dramatic cooking technique where alcohol (like brandy, rum, or cognac) is added to a hot pan to create a burst of flames. This burns off the alcohol, leaving behind a subtle flavor and a visually impressive display. Example: Bananas Foster flambéed with rum.

G

Gazpacho (n.)

A cold Spanish soup typically made with raw, blended vegetables like tomatoes, cucumbers, peppers, onions, and garlic. It’s seasoned with olive oil, vinegar, and herbs, and is a refreshing dish perfect for hot weather. Example: A traditional Andalusian gazpacho.

H

Harissa (n.)

A fiery and aromatic chile paste that’s a staple in North African and Middle Eastern cuisine. It’s made with a variety of hot peppers, spices (like cumin, coriander, and caraway), garlic, and olive oil. Harissa is used as a condiment, marinade, or ingredient in stews and tagines. Example: Lamb tagine with harissa.

I

Infusion (n.)

The process of extracting flavors from ingredients (like herbs, spices, tea leaves, or fruit) by steeping them in a liquid (water, oil, or alcohol). This allows the liquid to become imbued with the aroma and taste of the infused ingredients. Example: Lavender-infused honey.

J

Jacquard (v.)

A mechanical tenderizing technique where a device with multiple needles is used to pierce meat. This creates small channels within the meat, helping marinades penetrate deeper and increasing tenderness. Example: Jacquarding a tough cut of beef before marinating.

K

Kissing crust (n.)

The point where the top crusts of two loaves of bread touch during baking in a loaf pan. This creates a soft, pale area on the crust. Example: The kissing crust on a loaf of sourdough bread.

L

Liaison (n.)

A thickening agent made by combining egg yolks and cream. It’s often used to enrich and add texture to sauces and soups, particularly those with a delicate flavor that would be overwhelmed by a roux. Example: A liaison used to finish a creamy tomato soup.

M

Mise en place (n.)

A French term that means “everything in its place.” It refers to the essential practice of preparing and organizing all ingredients (measuring, chopping, etc.) before beginning to cook. This ensures a smooth and efficient cooking process. Example: Having all vegetables chopped and spices measured before starting a stir-fry.

N

Nappe (n.)

A French term that describes the consistency of a sauce that’s thick enough to coat the back of a spoon. When you run your finger across the coated spoon, the line should remain clear without the sauce running back together. Example: A classic béchamel sauce should have a nappe consistency.

O

Oignon brûlé (n.)

Meaning “burnt onion” in French, this refers to an onion that has been halved and charred on a cut side in a dry pan or skillet. It’s used to add a deep, savory flavor and color to stocks and sauces. Example: An oignon brûlé added to a beef stock.

P

Pâté (n.)

A rich and flavorful spread made from finely ground meat, often combined with fat, vegetables, herbs, and spices. It can be served as an appetizer, spread on bread, or used as a filling. Example: Chicken liver pâté.

Q

Quatre épices (n.)

A classic French spice blend that translates to “four spices.” While the exact mix can vary, it typically includes ground pepper, cinnamon, nutmeg, cloves, and/or ginger. It’s used to season a variety of dishes, from stews and soups to charcuterie and desserts. Example: Quatre épices used in a gingerbread recipe.

R

Render (v.)

To cook the fat out of something, such as bacon or duck skin, over low heat. The rendered fat can then be used for cooking other foods. Example: Rendering the fat from bacon to cook potatoes.

S

Sauté (v.)

A quick cooking method where food is cooked over medium-high heat in a small amount of fat. The food is tossed or flipped frequently to ensure even cooking. Example: Sautéed mushrooms with garlic.

T

Temper (v.)

To gradually raise the temperature of a cold or room-temperature ingredient by slowly adding a hot liquid to it. This is often done with eggs or cream to prevent them from curdling when added to a hot sauce or soup. Example: Tempering eggs before adding them to a custard.

U

Ultra-pasteurization (n.)

A process where milk is heated to a very high temperature (around 280°F or 138°C) for a short time (a few seconds) to kill bacteria and extend its shelf life. This results in milk that can be stored unopened at room temperature for several months. Example: Ultra-pasteurized milk used in coffee shops.

V

Velouté (n.)

One of the five classic French mother sauces. It’s made by thickening a white stock (such as chicken or fish stock) with a roux (a mixture of cooked flour and butter). Velouté serves as a base for many other sauces. Example: A chicken velouté used to make a supreme sauce.

W

Whip (v.)

To beat an ingredient vigorously with a whisk or mixer to incorporate air and increase volume. This is often done with cream to make whipped cream or with egg whites to make meringue. Example: Whipping cream until stiff peaks form.

X

Xanthan gum (n.)

A common food additive used as a thickener, stabilizer, and emulsifier. It’s produced by the fermentation of sugar with bacteria. Xanthan gum is often used in gluten-free baking and to thicken sauces and salad dressings. Example: Xanthan gum used to thicken a gluten-free gravy.

Y

Yakitori (n.)

A popular Japanese dish consisting of bite-sized pieces of chicken (often various parts like thighs, breasts, and skin) that are skewered and grilled over charcoal. The chicken is typically marinated in a sweet and savory sauce before grilling. Example: Chicken yakitori with tare sauce.

Z

Zest (n.)

The colorful, outermost part of the rind of citrus fruits (like lemons, oranges, and limes). It contains aromatic oils that add flavor to dishes. Zest is often obtained by using a grater or zester. Example: Lemon zest used in baking a cake.