Culinary arts vocabulary

  • Basic cooking terms

    Culinary Arts: a definition
    So, put simply, culinary arts refer to the art of preparation, cooking, presentation, and service of food.
    This may often be in the form of meals in a restaurant, but culinary arts can refer to all professions that involve food service..

  • Basic cooking terms

    Some terms for cooking are al dente, emulsify, braising, deglaze, blanch, marinate, flambe, julienne, fillet, mince, puree, poach, parboil, roux, temper, simmer, sous vide, sauté, zest, degrease..

  • Western culinary terms

    Culinary Arts: a definition
    So, put simply, culinary arts refer to the art of preparation, cooking, presentation, and service of food.
    This may often be in the form of meals in a restaurant, but culinary arts can refer to all professions that involve food service..

  • What are common culinary terms?

    Slice: To cut food into pieces with a knife.
    Smidgen: 1/32 of a teaspoon.
    Steam: To cook food using steam.
    Steep: To infuse the flavor of a dry food, like tea, into a liquid, like water, by soaking it in a hot liquid.
    Stew: Cooking food in a liquid for a long time over low heat..

  • What are the vocabulary words for cooking?

    Cooking styles (verbs)

    To fry = to cook with oil in a frying pan.To shallow fry = to cook with a little oil in a frying pan.To deep fry = to cook with a lot of oil in a frying pan.To sauté = to shallow fry.To steam = to cook with steam.To boil = to heat to 100u210.
    1. To boil water / beans / soup
      2. .To simmer = to boil gently.

  • What is cooking vocabulary?

    al dente bake baste beat blend boil broil cook through core deseed dice drain fold grate grill grease grind knead line a tray marinate over a high/low heat parboil peel poach reduce roast sauté season sieve simmer stir fry steam strain sweat whip .

  • What is culinary vocabulary?

    Common culinary terms range from ways to prepare food and sauces to kitchen items to dishes themselves.
    These cooking definitions often come from other languages like French and Italian and can be challenging to understand..

  • What is the word culinary arts?

    Culinary Arts: a definition
    So, put simply, culinary arts refer to the art of preparation, cooking, presentation, and service of food.
    This may often be in the form of meals in a restaurant, but culinary arts can refer to all professions that involve food service..

Culinary Terms: A-D
  • A la carte (adj.) - separately priced items from a menu, not as part of a set meal.
  • Al dente (adj.) - cooked so it's still tough when bitten, often referring to pasta.
  • A la grecque (adj.) -
  • A point (adj.) -
  • Acidulation (n.) -
  • Aerate (v.) -
  • Aspic (n.) -
  • Au gratin (adj.) -
Examples of Common Cooking and Chef Terms. Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every 

Are culinary terms the same as kitchen slang?

While culinary terms are usually different from kitchen slang, they both fall under the same category of kitchen lingo, which is a language you’ll need to speak to get by in the restaurant, food or catering biz

Do Culinary Professionals need to know French Cooking terms?

Culinary professionals must be familiar with culinary terms! Browse this glossary of French cooking terms for immersion in the language of the kitchen

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How many culinary terms are there?

This guide features over 100 culinary terms that will enhance your knowledge and your cooking

Stumbled upon cooking terms you don’t know in a recipe? This guide features over 100 culinary terms that will enhance your knowledge and your cooking

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86: Noun meaning your restaurant is out of a menu item, or a verb meaning to remove an item from a dish,

Cooking Terms from A to Z for Absolute Beginners

  • Au Gratin The au gratin method involves baking sliced potatoes or vegetables in a dish layered with cheese and a buttery topping of seasoned breadcrumbs.
More items

D Culinary Words

  • Dash: ⅛ of a teaspoon.
  • Deglaze: Removing food remnants in a pan with a hot liquid with the purpose of using the flavorful remains to create a sauce.
More items,×Here are some culinary arts vocabulary words:
  • Au Gratin: Baking sliced potatoes or vegetables in a dish layered with cheese and a buttery topping of seasoned breadcrumbs.
  • Au Jus: A meat dish served with a sauce made from its own juices and fortified with stock and seasonings.
  • Blanching: A cooking process where food is briefly boiled and then plunged into ice water to stop the cooking process.
  • Boil: Cooking food in boiling water or other liquid.
  • Braise: Cooking food in a small amount of liquid in a covered pot.
  • Broth: A liquid made by simmering meat, fish, or vegetables in water.
  • Caramelize: Cooking sugar until it turns brown and has a nutty flavor.
  • Deglaze: Removing food remnants in a pan with a hot liquid with the purpose of using the flavorful remains to create a sauce.
  • Degrease: Getting rid of the fat that forms on top of a hot liquid like a soup.
  • Dice: Chopping food into fine pieces, usually no more than an eighth or a quarter of an inch in size.

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