Kitchen Jargon

In this section, you’ll find the clarification of terms frequently used in cookbooks. Please read this section before delving into the recipes to increase your understanding of the methods and techniques that I, as well as other, cookbook authors mention.

Acidulated
Al dente
Baguette
Baste
Bind
Blanch
Boil
Braise
Bruise
Caramelize
Chiffonade
Chop
Clarify
Coddle
Condensation
Core
Coulis
Cream
Crudités
Curdle
Cut in
Deglaze
Desiccated
Dice
Dissolve
Dock
Dollop
Drawn
Dredge
Dust
Emulsion
Fold
Ganache
Grate
Grease
Grind
Hot-water bath
Infuse
Julienne
Knead
Leaven
Liaison
Macerate
Marinate
Mince
Mirepoix
Non-reactive
Oxidize
Panfry
Parboil
Pare
Pasteurize
Pith
Plump
Poach
Purée
Reduce
Refresh
Ribbon
Roast
Roux
Sauté
Scald
Score
Sear
Shave
Shred
Shuck
Sieve
Sift
Simmer
Skim
Snip
Soffritto
Steam
Steep
Stew
Stir-fry
Sweat
Temper
Tepid
Ultra-pasteurize
Zest

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