Au Gratin—A French phrase meaning foods that are browned on top, or cooked with a coating such as breadcrumbs or cheese until it is brown and crunchy.
Au Jus—(oh szhoo) A French phrase meaning "with juice," most often referring to a light sauce made with pan drippings from roasted meats.
Au Jus Lié—(oh szhoo lee-ay) A slightly thickened Au Juice. French translating literally to "with thickened juice," loosely referring to juices that have been thickened with a liaison (lié) of cornstarch or arrowroot and water.
Au Sec—The French phrase meaning to cook things until dry, or until all of the liquid has evaporated.
B Bake—To cook food by surrounding it with hot air. Most often refers to breads, rolls, pastries and other sweet confections. Baste—To pour a fat or liquid over food before and/or while it is cooking to add moistness and to keep it from drying out and burning. Blanch—To cook food briefly in hot fat or boiling liquid. Most often, foods that are cooked in this manner are finished cooking using another method at a later time. Blend—To combine two or more liquids thoroughly together until they are undistinguishable from one another and have become one. Boil—To cook food in a liquid that is 212°F or 100°C (at sea level). Bouquet Garni—(bookay garnee) A French term for a small bundle of fresh herbs (bouquet) which are tied together and added to simmering foods as a flavoring agent. Braise—The method of cooking food first browning it in hot fat, and then cooing the food in a small amount of liquid. Braising includes both dry and moist cooking methods. Breaded—Food that is coated with breadcrumbs, or other appropriate coating (cornmeal, cracker crumbs, etc.). Food that is breaded is most often fried or sautéed. Break—When a liquid looses its emulsification and separates. When referring to dairy products, this may also be referred to as curdling. Broil—The cooking food by using a radiant heat source that is above the food. Top of glossary. C Calorie—The amount of heat needed to raise one kilogram of water by 1° Celsius. A measure of food energy. Caramelization—The browning of sugars on a food's surface that occurs when exposed to heat at or higher to 300°F. Carry-Over Cooking—The continued cooking of a product after it is removed from an oven. Heat is transferred from the outside of an item inward, which continues to cook the food for sometime after removed from the oven. Celsius—The measure of temperature where 0°C is freezing and 100°C is boiling. Cross Contamination—The transfer of bacteria from one food or work surface to another. Top of glossary. D Danger Zone—45°F to 140°F. The temperature in which bacteria are most likely to multiply, the ideal temperature for bacteria multiplication. Deep-Fry—The process of cooking food buy totally immersing or submerging it in hot fat. Deglaze—(Fr. Déglacé) The process of removing caramelized sugars and proteins from the bottom of a pan by adding a liquid and gently scraping and swirling the Caramelization. Degrease—To skim or remove the fat off the surface of a stock, sauce or other liquid. Dredge—the process of coating a food in (usually) flour, prior to sautéing, or as part of the process of breading. Top of glossary. E Emulsification—two or more liquids that normally do not blend together (such as oil & water) that are held in a temporary or permanent suspension. Two examples: vinaigrette (temporary), and mayonnaise (permanent). En Papillote—The French term meaning "in paper." Also referring to the healthy method of cooking foods wrapped in parchment paper or aluminum foil. E. P. Weight—Edible portion. The edible portion of meat, fish or vegetables after the skin, fat and other inedible portions have been trimmed away. Top of glossary. F Fold—The process of gently mixing and turning two ingredients together, such as whipped egg whites and flour. The ingredients are very gently turned (folded) over and over; to avoid breaking the bubbles formed in the whipped egg, or other whipped ingredient. Top of glossary. G Garnish—The small decoration or artistic compliment that is added to a finished dish or platter to make the food more appealing to the eye. A garnish should be edible and compliment, rather than clash or overpower the food that is to be garnished. Gluten—the protein which is prevalent in various amounts of all wheat flours, and builds structure to most baked goods, particularly breads. Gram—A basic unit of measure in the Metric system. 1 gram equals 1/30th of an ounce. Or, more specifically, 1 ounce equals 28.35 grams. Grill—the method of cooking foods on a metal grid, or grill, where the heat source is located under the food. Top of glossary. H Herb—A wide variety of aromatic plants used for seasoning and garnishing foods. An herb is generally the leafy portion of the plant. Top of glossary. I Infusion— Liquid derived from steeping herbs, spices, etc.. Top of glossary. J Julienne—A vegetable cut that measures 1/8 x 1/8 x 1 1/2 inches. Jus—Literally "juice." Refers to the natural juice from meat. See "au Jus". Top of glossary. K Kosher Style— Foods that have been cooked in accordance to Jewish dietary laws. Top of glossary. L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
Baste—To pour a fat or liquid over food before and/or while it is cooking to add moistness and to keep it from drying out and burning.
Blanch—To cook food briefly in hot fat or boiling liquid. Most often, foods that are cooked in this manner are finished cooking using another method at a later time.
Blend—To combine two or more liquids thoroughly together until they are undistinguishable from one another and have become one.
Boil—To cook food in a liquid that is 212°F or 100°C (at sea level).
Bouquet Garni—(bookay garnee) A French term for a small bundle of fresh herbs (bouquet) which are tied together and added to simmering foods as a flavoring agent.
Braise—The method of cooking food first browning it in hot fat, and then cooing the food in a small amount of liquid. Braising includes both dry and moist cooking methods.
Breaded—Food that is coated with breadcrumbs, or other appropriate coating (cornmeal, cracker crumbs, etc.). Food that is breaded is most often fried or sautéed.
Break—When a liquid looses its emulsification and separates. When referring to dairy products, this may also be referred to as curdling.
Broil—The cooking food by using a radiant heat source that is above the food.
C Calorie—The amount of heat needed to raise one kilogram of water by 1° Celsius. A measure of food energy. Caramelization—The browning of sugars on a food's surface that occurs when exposed to heat at or higher to 300°F. Carry-Over Cooking—The continued cooking of a product after it is removed from an oven. Heat is transferred from the outside of an item inward, which continues to cook the food for sometime after removed from the oven. Celsius—The measure of temperature where 0°C is freezing and 100°C is boiling. Cross Contamination—The transfer of bacteria from one food or work surface to another. Top of glossary. D Danger Zone—45°F to 140°F. The temperature in which bacteria are most likely to multiply, the ideal temperature for bacteria multiplication. Deep-Fry—The process of cooking food buy totally immersing or submerging it in hot fat. Deglaze—(Fr. Déglacé) The process of removing caramelized sugars and proteins from the bottom of a pan by adding a liquid and gently scraping and swirling the Caramelization. Degrease—To skim or remove the fat off the surface of a stock, sauce or other liquid. Dredge—the process of coating a food in (usually) flour, prior to sautéing, or as part of the process of breading. Top of glossary. E Emulsification—two or more liquids that normally do not blend together (such as oil & water) that are held in a temporary or permanent suspension. Two examples: vinaigrette (temporary), and mayonnaise (permanent). En Papillote—The French term meaning "in paper." Also referring to the healthy method of cooking foods wrapped in parchment paper or aluminum foil. E. P. Weight—Edible portion. The edible portion of meat, fish or vegetables after the skin, fat and other inedible portions have been trimmed away. Top of glossary. F Fold—The process of gently mixing and turning two ingredients together, such as whipped egg whites and flour. The ingredients are very gently turned (folded) over and over; to avoid breaking the bubbles formed in the whipped egg, or other whipped ingredient. Top of glossary. G Garnish—The small decoration or artistic compliment that is added to a finished dish or platter to make the food more appealing to the eye. A garnish should be edible and compliment, rather than clash or overpower the food that is to be garnished. Gluten—the protein which is prevalent in various amounts of all wheat flours, and builds structure to most baked goods, particularly breads. Gram—A basic unit of measure in the Metric system. 1 gram equals 1/30th of an ounce. Or, more specifically, 1 ounce equals 28.35 grams. Grill—the method of cooking foods on a metal grid, or grill, where the heat source is located under the food. Top of glossary. H Herb—A wide variety of aromatic plants used for seasoning and garnishing foods. An herb is generally the leafy portion of the plant. Top of glossary. I Infusion— Liquid derived from steeping herbs, spices, etc.. Top of glossary. J Julienne—A vegetable cut that measures 1/8 x 1/8 x 1 1/2 inches. Jus—Literally "juice." Refers to the natural juice from meat. See "au Jus". Top of glossary. K Kosher Style— Foods that have been cooked in accordance to Jewish dietary laws. Top of glossary. L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
Caramelization—The browning of sugars on a food's surface that occurs when exposed to heat at or higher to 300°F.
Carry-Over Cooking—The continued cooking of a product after it is removed from an oven. Heat is transferred from the outside of an item inward, which continues to cook the food for sometime after removed from the oven.
Celsius—The measure of temperature where 0°C is freezing and 100°C is boiling.
Cross Contamination—The transfer of bacteria from one food or work surface to another.
D Danger Zone—45°F to 140°F. The temperature in which bacteria are most likely to multiply, the ideal temperature for bacteria multiplication. Deep-Fry—The process of cooking food buy totally immersing or submerging it in hot fat. Deglaze—(Fr. Déglacé) The process of removing caramelized sugars and proteins from the bottom of a pan by adding a liquid and gently scraping and swirling the Caramelization. Degrease—To skim or remove the fat off the surface of a stock, sauce or other liquid. Dredge—the process of coating a food in (usually) flour, prior to sautéing, or as part of the process of breading. Top of glossary. E Emulsification—two or more liquids that normally do not blend together (such as oil & water) that are held in a temporary or permanent suspension. Two examples: vinaigrette (temporary), and mayonnaise (permanent). En Papillote—The French term meaning "in paper." Also referring to the healthy method of cooking foods wrapped in parchment paper or aluminum foil. E. P. Weight—Edible portion. The edible portion of meat, fish or vegetables after the skin, fat and other inedible portions have been trimmed away. Top of glossary. F Fold—The process of gently mixing and turning two ingredients together, such as whipped egg whites and flour. The ingredients are very gently turned (folded) over and over; to avoid breaking the bubbles formed in the whipped egg, or other whipped ingredient. Top of glossary. G Garnish—The small decoration or artistic compliment that is added to a finished dish or platter to make the food more appealing to the eye. A garnish should be edible and compliment, rather than clash or overpower the food that is to be garnished. Gluten—the protein which is prevalent in various amounts of all wheat flours, and builds structure to most baked goods, particularly breads. Gram—A basic unit of measure in the Metric system. 1 gram equals 1/30th of an ounce. Or, more specifically, 1 ounce equals 28.35 grams. Grill—the method of cooking foods on a metal grid, or grill, where the heat source is located under the food. Top of glossary. H Herb—A wide variety of aromatic plants used for seasoning and garnishing foods. An herb is generally the leafy portion of the plant. Top of glossary. I Infusion— Liquid derived from steeping herbs, spices, etc.. Top of glossary. J Julienne—A vegetable cut that measures 1/8 x 1/8 x 1 1/2 inches. Jus—Literally "juice." Refers to the natural juice from meat. See "au Jus". Top of glossary. K Kosher Style— Foods that have been cooked in accordance to Jewish dietary laws. Top of glossary. L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
Deep-Fry—The process of cooking food buy totally immersing or submerging it in hot fat.
Deglaze—(Fr. Déglacé) The process of removing caramelized sugars and proteins from the bottom of a pan by adding a liquid and gently scraping and swirling the Caramelization.
Degrease—To skim or remove the fat off the surface of a stock, sauce or other liquid.
Dredge—the process of coating a food in (usually) flour, prior to sautéing, or as part of the process of breading.
E Emulsification—two or more liquids that normally do not blend together (such as oil & water) that are held in a temporary or permanent suspension. Two examples: vinaigrette (temporary), and mayonnaise (permanent). En Papillote—The French term meaning "in paper." Also referring to the healthy method of cooking foods wrapped in parchment paper or aluminum foil. E. P. Weight—Edible portion. The edible portion of meat, fish or vegetables after the skin, fat and other inedible portions have been trimmed away. Top of glossary. F Fold—The process of gently mixing and turning two ingredients together, such as whipped egg whites and flour. The ingredients are very gently turned (folded) over and over; to avoid breaking the bubbles formed in the whipped egg, or other whipped ingredient. Top of glossary. G Garnish—The small decoration or artistic compliment that is added to a finished dish or platter to make the food more appealing to the eye. A garnish should be edible and compliment, rather than clash or overpower the food that is to be garnished. Gluten—the protein which is prevalent in various amounts of all wheat flours, and builds structure to most baked goods, particularly breads. Gram—A basic unit of measure in the Metric system. 1 gram equals 1/30th of an ounce. Or, more specifically, 1 ounce equals 28.35 grams. Grill—the method of cooking foods on a metal grid, or grill, where the heat source is located under the food. Top of glossary. H Herb—A wide variety of aromatic plants used for seasoning and garnishing foods. An herb is generally the leafy portion of the plant. Top of glossary. I Infusion— Liquid derived from steeping herbs, spices, etc.. Top of glossary. J Julienne—A vegetable cut that measures 1/8 x 1/8 x 1 1/2 inches. Jus—Literally "juice." Refers to the natural juice from meat. See "au Jus". Top of glossary. K Kosher Style— Foods that have been cooked in accordance to Jewish dietary laws. Top of glossary. L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
En Papillote—The French term meaning "in paper." Also referring to the healthy method of cooking foods wrapped in parchment paper or aluminum foil.
E. P. Weight—Edible portion. The edible portion of meat, fish or vegetables after the skin, fat and other inedible portions have been trimmed away.
F Fold—The process of gently mixing and turning two ingredients together, such as whipped egg whites and flour. The ingredients are very gently turned (folded) over and over; to avoid breaking the bubbles formed in the whipped egg, or other whipped ingredient. Top of glossary. G Garnish—The small decoration or artistic compliment that is added to a finished dish or platter to make the food more appealing to the eye. A garnish should be edible and compliment, rather than clash or overpower the food that is to be garnished. Gluten—the protein which is prevalent in various amounts of all wheat flours, and builds structure to most baked goods, particularly breads. Gram—A basic unit of measure in the Metric system. 1 gram equals 1/30th of an ounce. Or, more specifically, 1 ounce equals 28.35 grams. Grill—the method of cooking foods on a metal grid, or grill, where the heat source is located under the food. Top of glossary. H Herb—A wide variety of aromatic plants used for seasoning and garnishing foods. An herb is generally the leafy portion of the plant. Top of glossary. I Infusion— Liquid derived from steeping herbs, spices, etc.. Top of glossary. J Julienne—A vegetable cut that measures 1/8 x 1/8 x 1 1/2 inches. Jus—Literally "juice." Refers to the natural juice from meat. See "au Jus". Top of glossary. K Kosher Style— Foods that have been cooked in accordance to Jewish dietary laws. Top of glossary. L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
G Garnish—The small decoration or artistic compliment that is added to a finished dish or platter to make the food more appealing to the eye. A garnish should be edible and compliment, rather than clash or overpower the food that is to be garnished. Gluten—the protein which is prevalent in various amounts of all wheat flours, and builds structure to most baked goods, particularly breads. Gram—A basic unit of measure in the Metric system. 1 gram equals 1/30th of an ounce. Or, more specifically, 1 ounce equals 28.35 grams. Grill—the method of cooking foods on a metal grid, or grill, where the heat source is located under the food. Top of glossary. H Herb—A wide variety of aromatic plants used for seasoning and garnishing foods. An herb is generally the leafy portion of the plant. Top of glossary. I Infusion— Liquid derived from steeping herbs, spices, etc.. Top of glossary. J Julienne—A vegetable cut that measures 1/8 x 1/8 x 1 1/2 inches. Jus—Literally "juice." Refers to the natural juice from meat. See "au Jus". Top of glossary. K Kosher Style— Foods that have been cooked in accordance to Jewish dietary laws. Top of glossary. L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
Gluten—the protein which is prevalent in various amounts of all wheat flours, and builds structure to most baked goods, particularly breads.
Gram—A basic unit of measure in the Metric system. 1 gram equals 1/30th of an ounce. Or, more specifically, 1 ounce equals 28.35 grams.
Grill—the method of cooking foods on a metal grid, or grill, where the heat source is located under the food.
H Herb—A wide variety of aromatic plants used for seasoning and garnishing foods. An herb is generally the leafy portion of the plant. Top of glossary. I Infusion— Liquid derived from steeping herbs, spices, etc.. Top of glossary. J Julienne—A vegetable cut that measures 1/8 x 1/8 x 1 1/2 inches. Jus—Literally "juice." Refers to the natural juice from meat. See "au Jus". Top of glossary. K Kosher Style— Foods that have been cooked in accordance to Jewish dietary laws. Top of glossary. L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
I Infusion— Liquid derived from steeping herbs, spices, etc.. Top of glossary. J Julienne—A vegetable cut that measures 1/8 x 1/8 x 1 1/2 inches. Jus—Literally "juice." Refers to the natural juice from meat. See "au Jus". Top of glossary. K Kosher Style— Foods that have been cooked in accordance to Jewish dietary laws. Top of glossary. L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
J Julienne—A vegetable cut that measures 1/8 x 1/8 x 1 1/2 inches. Jus—Literally "juice." Refers to the natural juice from meat. See "au Jus". Top of glossary. K Kosher Style— Foods that have been cooked in accordance to Jewish dietary laws. Top of glossary. L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
K Kosher Style— Foods that have been cooked in accordance to Jewish dietary laws. Top of glossary. L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
L Liter—A basic unit of measure in the metric system. 1 liter equals slightly more than a quart. More specifically, 1 quart equals 1.2 liters. Top of glossary. M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
M Marinate—The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer. Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?" Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary. N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
Mise en Place—The French phrase meaning "everything in its place." In professional kitchens this term is used often, referring the gathering of ingredients for specific recipes, and also referring to the general state of readiness of the kitchen. "Is your mise en place complete?"
Mirepoix—(meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery.
N Navarin— French-Style Lamb stew. Noir— The French word for Black. Nouilles— The French word for Noodles. Top of glossary. O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
O œuf— The French word for Egg. Top of glossary. P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
P Pan-Fry—The process of cooking food in a moderate amount of fat. The fat should 1/2 to 1/3 the depth of the food to be cooked. Purée—The process of mashing a food to a fine pulp in a blender or food processor. Top of glossary. Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
Purée—The process of mashing a food to a fine pulp in a blender or food processor.
Q Quenelle—An oval dumpling, usually poached and made of veal, chicken or fish. Top of glossary. R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
R Reduce—The process of simmering liquid until it decreases in volume through evaporation. Used to increase to flavor of a liquid. Roast—The process of cooking food by surrounding it with dry heat. Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces. Top of glossary. S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
Roast—The process of cooking food by surrounding it with dry heat.
Roux—A combination of 50% fat and 50% flour cooked together to form a smooth paste. Most often made with butter and flour. Roux is used as a thickening agent in cooking liquids such as soups and sauces.
S Sachet—Herbs and/or spices tied together in a piece of cheesecloth to form a small bag or satchel (the sachet) and used to flavor a soup sauce or stew. Once the food is flavored the sachet may be removed from the dish. Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat. Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting. Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem. Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations. Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking. Top of glossary. T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
Sauté—The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat.
Sear—The process of caramelizing the surface of foods by cooking it briefly in a small amount of extremely hot fat. Seared foods are often finished cooking with other cooking methods, such as roasting.
Spice—Any number of vegetable-based aromatic seasonings other than the leafy portion (which is the herb). A spice is generally a root, seed, bark or stem.
Stirfry—Very similar to sautéing. The main difference is that stirfried items are usually cut small and are used in Asian preparations.
Sweat—The process of cooking food in a small amount of fat or liquid over low heat, when sweating, the pot or pan is most often covered while cooking.
T Truss:— To bind meat or poultry with twine in order to "hold its shape during cooking. Top of glossary. U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
U Top of glossary. V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
V Vélouté—The French word meaning "velvety." A sauce made of chicken, veal or fish stock that has been thickened with roux. Top of glossary. W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
W Whip—The process of beating liquids or semi-liquids vigorously in order to incorporate air, and ultimately volume, into the product. Top of glossary. X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
X Top of glossary. Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
Y Top of glossary. Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures
Z Zest–The thin, colored portion of citrus fruit skin. The white part, located below the surface of the skin (zest) is bitter, therefore undesirable in cooking. Top of glossary. Home Recipes Menus Classes Pictures Ramblings Home Page Recipes Links Culinary Ramblings Menus Cooking Classes Pictures Recipe Form Cooking Temperatures Metric Conversion Monthly Calendar About Joe Cooking Methods Cooking Temperatures