IMPORTANT CULINARY AND PASTRY TERMINOLOGIES

*FOR FOOD AND PASTRY PROCESSING

A LA CARTE MENU WHERE GUESTS CHOOSE INDIVIDUAL DISHES

FOR THEIR MEAL

AL DENTE "TO THE TOOTH", WHEN PASTA OR VEGETABLES ARE

COOKED TENDER BUT STILL WITH A BITE

A LA MODE TO BE PAIRED WITH

AINTIPASTI A PLATTER OR SELECTION OF COLD HORS-D'

OEUVRE OR APPETIZERS

BARDING TO COVER SMALL POULTRY WITH THIN SLICES OF

PORK BACK FAT

BASTING TO POUR OR BRUSH LIQUID OVER A ROAST

BATTER A MIXTURE OF FLOUR, LIQUID AND EGGS

BECHAMEL A WHITE BASE SAUCE MADE FROM MILK

BEURRE MANIE AN EQUAL MIXTURE OF BUTTER AND FLOUR USED AS

A THICKENING AGENT

BEURRE NOIR BUTTER THAT HAS BEEN MELTED AND COOKED TO A

VERY BROWN COLOR

BINDING TO THICKEN DISHES USING THICKENING AGENTS

BISCUIT PROPER NAME FOR A SPONGE CAKE

BISQUE SOUP MADE FROM CRUSTACEAN SHELLS OR WITH

PUREED VEGETABLES, FINISHED WITH CREAM

BLANQUETTE A RICH CREAMY WHITE STEW MADE OF WHITE

SAUCE AND MEAT USUALLY CHICKEN THAT HAS BEEN
SIMMERED AND NOT BROWNED

BLIND BAKING TO PARTIALLY OR COMPLETELY BAKE A PASTRY

SHELL WITHOUT ANY FILLING

BLINIS BUCKWHEAT PANCAKES GENERALLY SERVED WITH

CAVIAR

BOUILLABAISSE TRADITIONAL FRENCH FISH AND SHELLFISH SOUP

FLAVORED WITH SAFFRON SERVED AS MAIN COURSE
BOUQUET GARNI SMALL VEGETABLE BUNDLE WITH HERBS TIED TO
A STRING USED AS FLAVORING FOR SOUPS, STOCKS
OR SAUCES
BRINE SALT AND WATER SOLUTION SEASONED WITH HERBS
AND SPICES USED FOR CURING OR MARINATION

CAKE COMBINATION OF INGREDIENTS WHEREAS THE BASE

IS A SPONGE CAKE

CANAPE BITE SIZE APPETIZERS MADE UP OF A SMALL PIECE

OF BREAD WITH A TOPPING

CARAMEL SUGAR COOKED UNTIL GOLDEN BROWN

CARCASS THE WHOLE ANIMAL AFTER IT WAS SLAUGHTERED,

SKINNED AND THE INTERNAL ORGANS, HEAD AND
HOVES REMOVED

CASING SYNTHETIC OR NATURAL MEMBRANE TO MAKE

SAUSAGES AND OTHER PROCESSED MEATS

CASSOULET STEW MADE OF BEANS WITH PORK OR OTHER

MEATS

CHARCUTERIE PROCESSED PORK AND MEAT ITEMS LIKE HAMS,

SAUSAGES, PATES ETC

CLAM CHOWDER TRADITIONAL SOUP FROM BOSTON MADE OF CLAMS

CLARIFYNG TO LIQUEFIY BUTTER AND REMOVE ITS SOLIDS

OR TRANSFORMING A BROTH INTO A CLEAR SOUP

COATING TO COVER A DISH WITH A SAUCE WHETHER IT BE

SWEET OR SAVORY

COMPOUND BUTTER BUTTER WHISKED UNTIL CREAMY AND MIXED HERBS,

SPICES AND OTHER FLAVORINGS

CONCASSE BLANCHED, PEELED, DESEEDED TOMATOES CUT INTO

CUBES OR QUARTERS

CONFIT MEAT COOKED AND PRESERVED IN ITS OWN FAT

CONVERTED RICE PARTIALLY OR PAR COOKED RICE

COULIS PUREED SAUCES MADE FROM FRUITS AND

VEGETABLES WITHOUT A THICKENING AGENT

COURT BOUILLON QUICK POACHING STOCK FOR FISH/SEAFOOD

MADE FROM WATER, WINE, VINEGAR, SPICS ETC
CROUTONS TOAST BREAD CUT INTO SMALL CUBES AND OTHER
SHAPES THEN BRONWED WITH BUTTER

DE BONE TO REMOVE THE BONE FROM MEAT

DE GLAZING TO ADD LIQUID TO SOFTEN THE DRIPPINGS AT THE

BOTTOM OF THE PAN

DIPPING TO IMMERSE INGREDIENTS IN A SAUCE TO COAT

DRAIN TO DRAIN OFF LIQUID FROM INGREDIENTS

DREDGE TO COAT FOOD WITH DRY INGREDIENTS SUCH

AS FLOUR OR BREAD CRUMBS

DRESSED SEAFOOD, MEAT OR POULTRY PREPAERED AND

READY FOR COOKING

DUSTING TO DISTRIBUTE A THIN LAYER OF FLOUR

DUXELLES FINELY CHOPPED MUSHROOM AND SHALLOTS

SAUTEED IN BUTTER

EMINCER THINLY SLICED OR SHREDDED MEAT/POULTRY/FISH

EMULSION A MIXTURE OF 2 UNMIXABLE LIQUIDS SUCH AS

OIL AND WATER

ESCALOPE SMALL CUTS OF BONELESS MEAT OR FISH

ESSENCE CONCENTRATED FLAVORING EXTRACTED FROM

INGREDIENTS LIKE VANILLA, SPICES OR STOCKS

FOAMING TO WHISK ONE OR SEVERAL INGREDIENTS UNTIL

CREAMY

FOLDING TO COMBINE 2 OR MORE CREAMED OR WHIPPED

INGREDIENTS GENTLY

FORCEMEAT PUREED MEAT MIXED WITH CREAM, ICE, SEASONINGS

FUMET STRONGLY FLAVORED FISH STOCK

GARNISH TO ADD ONE OR MORE INGREDIENTS TO A DISH

AS A DECORATION

GANACHE SWEET FILLING OR SAUCE MADE OF HEAVY CREAM,

CHOCOLATE AND OTHER INGREDIENTS
GLAZE TO MAKE THE APPEARANCE OF FOOD SHINY BY
BRUSHING WITH SAUCE, SYRUP, ICING OR ASPIC

GENIOSE A SPONGE CAKE MADE FROM WHOLE EGGS

GRATIN TO BROWN FOOD IN THE OVEN OR UNDER THE

SALAMANDER

GRIND TO GRIND MEAT OR NUTS IN A GRINDER

INFUSION FLAVORS INFUSED THRU HOT LIQUIDS INTO DISHES

JUS ROASTING JUICES THAT ARE UNTHICKENED USED

AS SAUCE

LARDING TO INCORPORATE PORK BACK FAT INTO MEAT

LIAISON THICKENING AGENT OF EGG AND CREAM

MARINATING TO FLAVOR INGREDIENTS WITH A FLAVORING

LIQUID

MIE DI PAN WHITE TOAST BREAD CRUMBS WITHOUT CRUST

MINCE TO BLEND MEAT IN A BLENDER

MIXING COMBINE 2 OR MORE INGREDIENTS TO FORM A

SAUCE, DOUGH, BATTER, DRESSING ETC

MONTER TO INCORPORATE COLD BUTTER NUGGETS INTO

A HOT SAUCE

NAPPE TO COAT WITH SAUCE

PAPILLOTE FOOD WRAPPED AND COOKED IN PARCHMENT PAPER

OR FOIL, IN THE OVEN

PAUPIETTE FILLET OF FISH OR ESCALOPE OF MEAT STUFFED

THEN POACHED OR BRAISED

PEEL TO PEEL THE OUTER LAYER OF FRUITS OR

VEGETABLES

PESTO MIXTURE OF BASIL, GARLIC, SEASONING, OLIVE OIL

PINE NUTS AND PARMESAN CHEESE

PETITS FOURS SMALL BITE SIZED PASTRIES SERVED AT THE END OF

A MEAL WITH COFFEE AND TEA

PIE A DOUGH COVERED ROUND TART

PROOF TO ALLOW THE YEAST DOUGH TO RISE

PROVENCALE DISHES PREPARED IN THE STYLE OF PROVENCE

FRANCE OFTEN WITH GARLIC, TOMATOES, BREAD
CRUMBS, OLIVE OIL AND HERBS

PUREE TO LIQUEFY FRUITS OR VEGETABLES

REDUCE REDUCE A LIQUID THROUGH SIMMERING

ROUX A MIXTURE OF FAT AND FLOUR, COOKED, THEN USED

AS A THICKENING AGENT
SAVORY TART OPEN FACED BAKED TART WITH A COMBINATION
OF INGREDIENTS. EX. QUICHE

SKIMMING TO REMOVE FAT AND IMPURITIES FROM STOCK AND

SAUCE SURFACES

SMOKING TO SMOKE INGREDIENTS IN A SMOKING CHAMBER

UNTIL IT IS COOKED AND FLAVORED

SOAKING TO SOAK INGREDIENTS IN COLD WATER TO CLEAN

OR RECONSTITUTE

SOUFFLE A PUREED FOOD ITEM WHICH WAS PUFFED WITH

WHIPPED EGG WHITES

STOCK LIQUIDS FLAVORED WITH ANIMAL OR FISH BONES

VEGETABLES AND USED AS THE BASE OF SOUPS
AND SAUCES

STRAINING TO PASS A LIQUID THROUGH A STRAINER

STUFFING TO FILL FORCEMEAT, MUSHROOM OR VEGETABLES

INTO AN INGREDIENT TO BE ENCASED

SUPREME PAOCHED CHICKEN BREAST SERVED WITH CHICKEN

CREAM SAUCE

SWEATING TO COOK VEGETABLES UNTIL THEY TURN

TRANSLUCENT

SWEET TART AN OPEN FACED TART WITH FRUIT OR SWEET

FILLINGS, BAKED OR UNBAKED

TARTLET A SMALL TART, SWEET OR SAVORY

TEMPER TO HEAT GENTLY AND GRADUALLY

TRIMMING TO TRIM OFF HARD TISSUES, FAT OR UNDESIRABLE

 PARTS FROM MEAT,FRUITS OR VEGETABLES

TRUSSING TO TIE UP MEAT OR POULTRY FOR ROASTING OR

BRAISING

TUILE THIN WAFFLE LIKE COOKIES, USED FOR DÉCOR IN

PASTRIES, AND SHAPED LIKE ROOF TILES

UNMOLD TO TAKE A DISH OUT OF ITS MOLD

WHISKING TO BEAT A MIXTURE WITH A WIRE WHISK

BASIC INGREDIENT KNOWLEDGE FOR KITCHEN AND PASTRY

ARBORIO SHORT GRAIN RICE TRADITIONALLY FOR RISOTTO

BACON CURED, SMOKED MEAT MADE FROM PORK BELLY

BUTTER UNSALTED, 83% FAT AND 17% WATER

FIVE SPICE MIXTURE OF CINNAMON, CLOVE, FENNEL, STAR

ANISE AND SZECHWAN PEPPERCORNS

HEAVY CREAM 36% FAT CONTENT

HERBS LEAVES USUALLY WITH SPECIFIC AROMAS AND

FLAVORS USED FOR COOKING

KETCHUP TOMATO UNLESS SPECIFIED

OFFAL VARIETY MEATS INCLUDING ORGANS

PHYLLO DOUGH VERY THIN PASTRY SHEETS FROM FLOUR AND WATER

PILAF WAY OF COOKING RICE WHERE IT IS SAUTEED

BRIEFLY IN FAT THEN SIMMERED IN STOCK

POWDER SUGAR CONFECTIONERS SUGAR

ROE FISH OR SHELLFISH EGGS

SPICES USUALLY DRIED

STARCH USUALLY REFERS TO THE STARCH COMPONENT

OF A DISH, BE IT POTATOES OR RICE OR PASTA ETC

ZEST THE RIND OF CITRUS FRUITS

PASTRY TERMINOLOGY

BAKING BLIND BAKING A PASTRY CRUST WITHOUT A FILLING

BUTTER CREAM A SPREADING, FILLING AND COVERING CREAM MADE

FROM BUTTER WITH PATE BOMBE

CREAMING BEATING BUTTER TO SOFTEN IT, AERATE AND

LIGHTEN ITS COLOR. CAN BE WITH SUGAR AND OR
OTHER INGREDIENTS

CRÈME ANGLAISE ENGLISH CREAM. CUSTARD LIKE SAUCE MADE FROM

MILK AND CREAM, SUGAR, YOLKS AND VANILLA

CRÈME PATISSERIE PASTRY CREAM. CUSTARD THICKENED WITH

STARCH USED AS FILLING FOR DESSERTS

CRYSTALLIZE PROCESS WHERE MELTED SUGAR REVERTS BACK TO

CRYSTAL FORM

DOCKING PIERCING HOLES IN PASTRY DOUGH SO IT WON'T

RISE OR DISTORT WHEN BAKING

GANACHE CHECK PREVIOUS DEFINITION

LATTICE CRISSCORSSED LINES OVERLAPPING EACH OTHER.

CAN BE PIPED IN CREAM OR DOUGH STRIPS

MERINGUE EGG WHITES AND SUGAR WHIPPED TO FIRM

CONSISTENCY THEN EITHER BAKED OR USED AS A
BASED FOR MOUSSES OR BUTTER CREAMS
MOUSSE PREPARATION OF AERATED EGGS WITH FLAVORING,
WHIPPED CREAM AND SOMETIMES GELATIN

NOUGATINE CARAMEL AND TOASTED NUTS ROLLED OUT THEN

CUT INTO DESIRED SHAPED AND ALLOWED TO
HARDEN, USED AS DECORATION

PATE BRISEE RICH, FLAKY, BUTTERY PASTRY DOUGH USED FOR

PIES AND TARTS MOST SUITABLE FOR BLIND BAKE

PATE SABLEE SANDY PASTE OR DOUGH, USUALLY A COOKIE

TYPE DOUGH

REST TO ALLOW DOUGH TO STAND IN THE REF BEFORE

MORE ROLLING, SHAPING OR BAKING

ROULADE A RECTANGULAR CAKE SPREAD WITH A FILLING ON

TOP THEN ROLLED

SABAYON MIXTURE OF YOLKS, FLAVORING AND SUGAR OVER

WATER WHILE BEATEN THICK THEN BEATEN UNTIL
COOL. USED AS BASE FOR OTHER PASTRY FILLINGS
LIKE MOUSSES

SPONGE A TYPE OF AERATED CAKE. EX BISCUIT OR GENOISE

TEMPERING TO MELT CHOCOLATE UNTIL IT IS STABLE ENOUGH

TO SET PROPERLY AFTER MELTING. FOR
DECORATIONS AND SHELLS

ALSO MEANS TO SLOWLY HEAT EGG MIXTURES

BY ADDING THE WARM MIXTURE IN SLOWLY THEN
BEFORE ADDING THE REST SO AS TO AVOID IT
COOKING OR CURDLING

COAT A SPOON STATES OF READINESS OF A SAUCE OR CREAM.

REFERS TO A SPOON BEING DIPPED IN THE SAUCE
LEAVING A FILM OF IT CLINGING TO THA BACK OF
SPOON. A LINE DRAW ACROSS THAT FILM USING
A FINGER SHOULD REMAIN IN PLACE

EGG WASH GLAZE MADE OF EGGS AND MILK, USED IN PASTRY

BEFORE BAKING TO ACHIEVE A GOLDEN BROWN
SHINY GLAZE IN THE FINISHED BAKED PRODUCT

ITALIAN MERINGUE EGG WHITES BEATEN THEN A HOT SUGAR SYRUP IS

SLOWLY ADDED. IT IS CONTINUALY BEATEN UNTIL
STIFF AND COOL

SCALD TO HEAT MILK JUST UNDER THE BOILING POINT

 THEN QUICKLY REMOVING IT FROM THE HEAT

STABILIZE TO FORTIFY A DELICATE SUBSTANCE LIKE WHIPPED

CREAM,BY ADDING GELATIN TO IT

SWISS MERINGUE EGG WHITES AND SUGAR HEATED OVER HOT WATER
THEN WHIPPED UNTIL COOL, SHINY AND STIFF

DUST TO FINELY COAT WITH FINE POWDERS LIKE FLOUR,

SUGAR OR CRUMBS

MARINATE TO SAOK IN LIQUOR, MARINADE OR BRINE TO

ADD FLAVOR

KNEAD TO MANIPULATE THE DOUGH WITH PRESSING,

FOLDING, AND STRETCHING IN ORDER
TO DEVELOP ITS GLUTEN/ELASTICITY

PUNCH DOWN WHEN THE YEAST DOUGH HAS RISEN, YOU

LITERALLY PUNCH DOWN THE DOUGH TO RELEASE
THE CO2 BUILD UP AND FLATTEN IT

SHAPE OR MOLD TO MOLD THE DOUGH INTO THE DESIRED SHAPE

BLOOM TO SOAK UNFLAVORED GELATIN IN CODL WATER

FOR A FEW MINUTES TO REHYDRATE IT

GELATINIZATION PROCESS OF COOKING STARCH TO CONVERT IT TO

A JELLY LIKE SUBSTANCE

SCALING THE ACT OF WEIGHING INGREDIENTS

SHRINK TO CONTRACT OR LOSE VOLUME AFTER BAKING

CAREMELIZATION THE BROWNING OF SUGAR CAUSED BY HEAT

PIPE TO SHAPE MIXTURES OR CREAM FILLINGS USING A

PASTRY BAG FITTED WITH A TIP