A
-A la carte = separately priced items from a menu, not as part of a set meal
B
-bake = to cook by dry heat in an oven or on heated metal or stones
-beaten = (of food) whipped up, pounded, pulverized, or the like:
-broil = to cook by direct heat, as on a gridiron over the heat, or in an oven under the heat;grill
C
-chiffonade = shredded or finely cut vegetables and herbs,usually used as a garnish for soup
-cream = to work ( butter and sugar, or the like) to a smooth, creamy mass
D
-deep-fry = to fry in a quantity of fat sufficient to cover the food being cooked.
-dice = to cut into small cubes.
E
-evaporated milk = unsweetened milk thickened and concentrated by evaporation of water content to approximately half the original weight and then sterilized and canned
F
-fillet = a boneless piece of meat, poultry, or fish; the French version, spelled as, “filet”, is also used when referencing a cut of beef that is boneless, such as filet mignon
-fold in = to mix in or add (an ingredient) by gently turning one part over another
G
-galantine = a Polish dish of de-boned stuffed meat that is poached in gelatin stock, pressed, and served cold with aspic or its own jelly
H
-harissa = a spicy, aromatic chile paste made from a variety of hot peppers and spices, often used in North African and Middle Eastern cooking
I
-infusion = the process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol, by allowing the material to remain suspended in the liquid over time, also known as steeping
J
-jacquarding = the process of poking holes into the muscle of meat in order to tenderize it, also known as needling
K
-Kissing Crust = the portion of an upper crust of a loaf of bread which has touched another loaf when baking
L
-larding = the process of inserting strips of fat into a piece of meat that doesn’t have as much fat, to melt and keep the meat from drying out
M
-melted = to become liquefied by warmth or heat, as ice, snow, butter, or metal
N
-needling = injecting fat or flavors into an ingredient to enhance its flavor
O
-ort = a scrap or morsel of food left over after a meal
P
-Peeled = to strip (something) of its skin, rind, bark, etc.:to peel an orange.
-preheat = to heat before using or before subjecting to some further process
Q
-quadriller = to make criss-cross lines on the surface of food, as part of food presentation
R
-remouillage = a stock made from bones that have already been used once to make a stock, making it weaker
-roasted = cooked by prolonged exposure to heat in an oven or over a fire
S
-sauteing = to cook food quickly over relatively high heat, literally meaning “to jump”, as the food does when placed in a hot pan
-skillet = a frying pan
-sliced = to cut into slices; divide into parts
-stir = to move one’s hand or an implement continuously or repeatedly through ( a liquid or a substance) in order to cool, mix, agitate, dissolve, etc., any or all the component parts
-sugar = a sweet, crystalline substance, C12H22O11, obtained chiefly from the juice of the sugarcane and the sugar beet, and present in sorghum, maple sap, etc.: used extensively as an ingredient and flavoring of certain foods and as a fermenting agent in the manufacture of certain alcoholic beverages; sucrose.Compare beet sugar, cane sugar.
T
-tempering = raising the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid, often referring to eggs U
-ultra-pasteurization = the process of heating up milk products to 280 degrees Fahrenheit for a few seconds and chilling it down rapidly, resulting in milk that’s 99.9% free from bacteria and extending their shelf-life V
-vandyke = to cut a zig-zag pattern around the circumference of a lemon to create decorative garnishes for food presentation W
-whisk = a cooking utensil used to blend ingredients in a process such as whipping
X
– Xanthan Gum
It is created by a sugar that’s fermented by a bacteria. Xanthan gum is included in many foods, personal care products and industrial products because of its stabilizing and thickening properties.
In addition to this, it is becoming a popular additive to use in gluten-free products.
Y
-yakitori = a Japanese dish of small pieces of boneless chicken that is marinated, skewered, and grilled Z
-zest = to cut the zest, or the colorful part of the skin that contains oils and provide aroma and flavor, away from the fruit
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