Culinary Arts

Terms you will need to know as working professional in the culinary arts.

1. A la carte: A menu item that is ordered separately rather than as part of a set meal.
2. Al dente: An Italian term used to describe pasta that is cooked until it is firm but not soft or overcooked.
3. Baste: To spoon or brush liquid, such as melted butter or pan juices, over food while it cooks to keep it moist.
4. Batter: A mixture of flour, eggs, and liquid that is used to make cakes, pancakes, and other baked goods.
5. Blanch: To briefly cook vegetables or other ingredients in boiling water and then plunge them into ice water to stop the cooking process.
6. Braising: A cooking method where meat is browned in a pan and then simmered in liquid for a long period of time until it is tender.
7. Broil: To cook food under a direct heat source, such as a broiler, until it is browned and cooked through.
8. Caramelization: The process of heating sugar until it turns brown and develops a nutty flavor.
9. Casserole: A dish made with a variety of ingredients, including meat, vegetables, and cheese, that are baked together in a single dish.
10. Chiffonade: A cutting technique where herbs or greens are sliced into thin ribbons.
11. Chutney: A sweet or savory condiment made from fruit, vinegar, and spices.
12. Confit: A French cooking technique where meat is slow-cooked in fat until it is tender and flavorful.
13. Consommé: A clear soup that is made by simmering meat or vegetables and then clarifying the broth.
14. Creme brulee: A dessert made with a rich custard base that is topped with a layer of caramelized sugar.
15. Deglaze: To add liquid, such as wine or broth, to a pan after cooking to loosen the flavorful bits stuck to the bottom.
16. Demi-glace: A rich, dark sauce made by simmering veal or beef bones, mirepoix, and red wine.
17. Emulsify: To combine two liquids, such as oil and vinegar, into a stable mixture.
18. Filet: To remove bones from meat or fish, or to cut a piece of meat or fish into a boneless fillet.
19. Flambé: To ignite food, typically with alcohol, for dramatic effect.
20. Fondant: A sweet, creamy filling made from sugar and water that is used in pastries and confections.
21. Garnish: To add decorative elements, such as herbs or edible flowers, to a dish for visual appeal.
22. Gnocchi: Small, doughy dumplings made from potato, flour, and eggs.
23. Gratin: A dish made with a topping of breadcrumbs or cheese that is baked until crispy and browned.
24. Hollandaise: A classic French sauce made with egg yolks, butter, and lemon juice.
25. Infuse: To steep herbs, spices, or other ingredients in a liquid to flavor it.
26. Julienne: A cutting technique where vegetables are cut into thin, matchstick-sized strips.
27. Knead: To work dough by hand to develop gluten and create a smooth, elastic texture.
28. Marinade: To soak food in a mixture of oil, acid, and spices to enhance its flavor.
29. Mince: To finely chop food into tiny pieces.
30. Mirepoix: A mixture of diced onions, carrots, and celery that is used

31. Mise en place: A French term meaning “everything in its place,” referring to the preparation of ingredients before cooking.
32. Pâté: A paste made from liver, meat, or vegetables that is typically served as an appetizer.
33. Poach: To cook food, such as eggs or fish, in liquid at a low temperature until it is tender.
34. Puree: To blend food into a smooth, uniform texture, typically using a blender or food processor.
35. Reduction: A cooking technique where a liquid is simmered until it thickens and reduces in volume, intensifying its flavor.
36. Roulade: A dish made by rolling meat, fish, or vegetables around a filling and then cooking it.
37. Sauté: To cook food quickly in a small amount of fat over high heat, stirring or shaking the pan frequently.
38. Scald: To heat a liquid, such as milk or cream, until it is almost boiling.
39. Sear: To cook meat or fish quickly over high heat to brown the surface and seal in the juices.
40. Simmer: To cook food in liquid at a low temperature just below boiling point.
41. Sous vide: A cooking method where food is vacuum-sealed in a bag and then cooked in a water bath at a precise temperature.
42. Stock: A flavorful liquid made by simmering meat, bones, vegetables, and herbs.
43. Sweat: To cook vegetables over low heat until they release moisture and become soft and translucent.
44. Tamale: A Mexican dish made of masa (a type of dough) that is filled with meat, cheese, or vegetables, wrapped in a corn husk, and then steamed.
45. Tartare: A dish made from raw meat or fish that is finely chopped and seasoned.
46. Tempura: A Japanese dish made by coating seafood or vegetables in a light batter and then deep-frying.
47. Terrine: A dish made by layering meat, fish, or vegetables in a loaf pan and then baking it.
48. Toast: To cook bread or other grains until it is browned and crisp.
49. Truss: To tie poultry or meat with twine to hold its shape during cooking.
50. Velouté: A classic French sauce made with chicken or fish stock, butter, and flour.
51. Aioli: A Mediterranean sauce made from garlic, olive oil, and egg yolks.
52. Bouillabaisse: A French fish soup made with a variety of seafood and vegetables.
53. Ceviche: A Latin American dish made by marinating raw fish or seafood in citrus juice.
54. Chantilly cream: A sweet whipped cream flavored with vanilla and sugar.
55. Ciabatta: An Italian bread that is chewy on the inside with a crispy crust.
56. Coq au vin: A French dish made with chicken cooked in red wine.
57. Croissant: A buttery, flaky pastry that is crescent-shaped.
58. Crudité: Raw vegetables, such as carrots, cucumbers, and celery, that are typically served with a dip.
59. Falafel: A Middle Eastern dish made from ground chickpeas that are shaped into balls and fried.
60. Focaccia: A flat Italian bread that is topped with olive oil and herbs.
61. Gazpacho: A Spanish cold soup made with tomatoes, peppers, cucumbers, and onions.
62. Goulash: A Hungarian stew made with beef or pork, onions, and paprika.
63. Gravlax: A Scandinavian dish made by curing raw salmon with salt, sugar, and dill.
64. Guacamole: A Mexican dip made

65. Hollandaise: A classic French sauce made from egg yolks, butter, and lemon juice.
66. Kimchi: A Korean dish made of fermented vegetables, typically cabbage, seasoned with chili peppers and other spices.
67. Linguine: A type of pasta that is long, thin, and flattened.
68. Maki: A Japanese dish made of sushi rice and other ingredients, such as raw fish or vegetables, rolled up in seaweed.
69. Marinade: A mixture of ingredients, such as oil, vinegar, and spices, used to flavor and tenderize meat, fish, or vegetables before cooking.
70. Naan: A type of Indian bread that is leavened and typically served with curry dishes.
71. Omelet: A dish made from beaten eggs that are cooked in a pan and often folded over a filling, such as cheese or vegetables.
72. Paella: A Spanish dish made with saffron-flavored rice, seafood, and other ingredients such as chicken, sausage, or vegetables.
73. Pesto: A sauce made from basil, pine nuts, garlic, and olive oil, often served with pasta.
74. Pho: A Vietnamese soup made with a flavorful broth, rice noodles, and meat, typically beef or chicken.
75. Ratatouille: A French dish made with eggplant, tomatoes, peppers, onions, and other vegetables, typically stewed together.
76. Risotto: An Italian dish made with arborio rice that is cooked slowly with broth, wine, and other ingredients, such as cheese and mushrooms.
77. Sashimi: A Japanese dish made of thinly sliced raw fish or other seafood, often served with soy sauce and wasabi.
78. Shakshuka: A Middle Eastern dish made of eggs poached in a spiced tomato sauce.
79. Sorbet: A frozen dessert made from fruit juice, water, and sugar.
80. Soufflé: A light and fluffy dish made from egg yolks and whites, often flavored with cheese or other ingredients.
81. Sourdough: A type of bread made from a naturally fermented dough that gives it a distinctive sour taste.
82. Sushi: A Japanese dish made of seasoned rice and other ingredients, such as raw fish or vegetables, often rolled up in seaweed.
83. Tapenade: A spread made from olives, capers, anchovies, and olive oil, typically served with bread.
84. Tiramisu: An Italian dessert made of ladyfingers soaked in coffee and layered with a mixture of mascarpone cheese and whipped cream.
85. Tofu: A soy-based product that is used as a meat substitute in vegetarian and vegan dishes.
86. Tzatziki: A Greek sauce made from yogurt, cucumber, garlic, and dill.
87. Vinaigrette: A dressing made from oil, vinegar, and other ingredients, such as mustard or honey.
88. Wasabi: A spicy green paste made from Japanese horseradish, typically served with sushi.
89. Wonton: A Chinese dumpling filled with meat or vegetables, often served in soup.
90. Yakitori: A Japanese dish made of skewered chicken that is grilled and often glazed with a sweet sauce.
91. Yeast: A type of fungus used to leaven bread, beer, and other fermented foods.
92. Yuzu: A citrus fruit native to East Asia that is often used in Japanese cuisine for its unique flavor.
93. Za’atar: A Middle Eastern spice blend made from thyme, sesame seeds, sumac, and other herbs.
94. Zest: The outermost layer of citrus fruit peel, often used to add flavor to dishes.

95. Zucchini: A type of summer squash that is typically green and has a mild flavor, often used in savory dishes.
96. Aioli: A sauce made from garlic, olive oil, and egg yolks, often served with seafood or vegetables.
97. Brioche: A type of bread that is enriched with butter and eggs, giving it a rich and tender texture.
98. Cilantro: An herb with a strong, pungent flavor that is often used in Mexican, Indian, and Southeast Asian cuisine.
99. Demi-glace: A rich, flavorful sauce made from veal or beef stock that is reduced until thickened.
100. Éclair: A French pastry made from choux pastry dough that is filled with cream and often topped with chocolate icing.