GLOSSARY OF COOKING TERMS




Glossary of Cooking Terms

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`a la carte: French: "According to the menu" or to order dish by dish.
al dente: Italian: "To the tooth". Describes the texture of pasta or vegetables cooked just until tender-crisp or slightly resistant to the bite.
aspic: A transparent jelly made of meat, fish or vegetable stock, either boiled down or thickened with gelatin to become firm when cold.
au gratin: French: Describes a topping of cheese or bread crumbs or a sauce over food that is browned under a broiler or baked in the oven.
au jus: French: Served in natural juice or pan juices.
baste: To moisten food periodically with a seasoned liquid while cooking.
bind: To add egg, cream or other liquid to a mixture to hold it tigether.
bisque: A rich, thick soup, a variation of cream soup.
blancmange: A flavored milk dessert, usually cooked in a mold, thickened with gelatin or flour.
blanch: To immerse briefly in boiling water. May be done to loosen skin (as for almonds), to remove or set color, or to stop enzymatic action (as for canning or freezing).
bouillon: A clear soup stock not as strongly flavored as broth. It is usually clarified.
Bouquet garni: A blend of herbs, sometimes tied together or enclosed in a small cloth bag. Used in cooking to flavor soups, sauces or stews; usually consists of parsley, bay leaf and thyme.
braise:To cook over low heat with a small amount of liquid in a tightly covered pan. Meats may or may not be browned in fat first.
brine: A salt and water solution which may have other ingredients as well; used for preserving foods.
cacciatore: Italian style of cooking in a flavorful tomato-wine sauce. Usually chicken or veal.
canape: A small piece of fried or toasted bread with a topping. Served as an appetizer.
capon: Roaster which has been gelded; grows larger and has tender meat.
caramelize: To cook sugar slowly until it melts and turns clear and golden.
chasseur: French for hunter. Perpared "hunter's-style" usually means a dish cooked in white wine with mushroms and shallots.
chateaubriand: French; A cut from thickest part of beef fillet; usually grilled or sauteed and served with bearnaise sauce.
chou paste: Light and airy dough, used for making such pastries as cream puffs and eclairs.
clarify: For butter, to melt and skim off top foam, then strain off milk solids, using only the clear layer. For stocks and broth, to remove cloudiness by adding slightly beaten egg white and egg shell. Simmer gently about 15 minutes; remove from heat. Allow to set 1/2 hour before pushing aside scum and straining broth through a cloth.
coddle: To simmer slowly just below the boiling point (usually applies to eggs of fruit).
cordon bleu: French for blue ribbon; also the name of a well-known French cooking school; a term for an exceptional cook.
cream; To beat butter, or butter and suger, until very light and nearly twice original volume.
cut in: Using a pastry blender, two knives, or a food processor to distribute shortening in flour mixture until solid fat and dry ingredients are evenly distributed.
decant: To carefully pour liquid into a second container to separate residue.
deglaze: To loosen pan drippings by adding liquid, usually to make a sauce.
devil: To season with hot flavorings such as pepper or mustard.
dredge: To coat, usually with flour.
dress: To add a dressing (as for salads or vegetables); to stuff (as for fowl or meats); to garnish or decorate.
dust: To lightly sprinkle one food item with another ingredient.
en papillote: From French, food that is wrapped, cooked and sometimes served in paper, parchment or foil.
entree: In the United States, the main course of a meal; in other parts of the world, the term denotes a small prepared dish served between main courses at a formal dinner.
flake: To separate lightly into small, natural divisions.
Flambe: To douse with an alcoholic beverage and ignite.
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