Essential Culinary Terms & Techniques
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This glossary defines common culinary terms, including cooking methods (e.g., baking, braising, sautéing), food preparation techniques (e.g., chiffonade, julienne, filleting), and processes (e.g., caramelization, emulsification, fermentation).
Cooking pasta or vegetables until they are firm to the bite
Cooking food in dry heat, typically in an oven
Briefly boiling food and then cooling it rapidly in ice water
Slow cooking food in a small amount of liquid in a covered pot
Cooking food directly under high heat
The browning of sugar in food, enhancing its flavor
Finely slicing leafy greens or herbs into thin strips
Adding liquid to a pan to loosen browned bits for flavor
Coating food with flour or breadcrumbs before cooking
Combining two liquids that usually don't mix, like oil and water
Removing bones from meat or fish
Cooking with alcohol and setting it alight for flavor
Cutting vegetables or fruits into thin, matchstick-like strips
Working dough by hand to develop gluten
Soaking food in liquid to soften and absorb flavors
Soaking food in a seasoned liquid to enhance its flavor
Cooking food gently in simmering liquid
Simmering a liquid to concentrate its flavor by evaporation
A mixture of fat and flour used to thicken sauces
Cooking food quickly in a small amount of fat over high heat
Cooking food gently in liquid below the boiling point
Cooking food in a vacuum-sealed bag in a temperature-controlled water bath
Slowly raising the temperature of a cold ingredient to prevent curdling
The outermost layer of citrus fruit peel used for flavoring