Culinary arts is the art of preparing and cooking foods.

The word "culinary" is defined as something

related to, or connected with, cooking. A culinarion is a person working in the culinary arts. A culinarian
working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skilfully
preparing meals that are as pleasing to the palate as to the eye. They are required to have a knowledge
of the science of food and an understanding of diet and nutrition. They work primarily
in restaurants, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the
type of business, restaurant, nursing home, etc.

Culinary Terms And Methods

The term mixing is a general one, and may mean stirring, beating, kneading, or folding and cutting,
according to the dish under preparation and the quality and texture of the materials to be used. Stirring is
the most general method used. Liquids are stirred while cooking; thin batters, such as pancakes, are
mixed by stirring with a spoon.Cereals,jams, sauces, etc., are all mixed by stirring.

Beating is the method used to lighten eggs, mix cakes, whip cream, etc. Beating may be done with a
rotary egg beater, fork, egg whip or perforated wooden spoon. If using an egg whip, fork, or wooden
spoon, the mixture is beaten to inclose a quantity of air. When using a rotary egg beater the ingredients
are well mixed and light, but not nearly so much air is beaten into the mixture as when using the egg
whip.

Folding and cutting are usually applied to the manner in which eggs are added to cake, muffin, or waffle
batters,soufflesor puffyomelets.Sponge cakesmade without baking powder depend upon the air beaten
into the egg whites for lightness and texture, the air beaten into the eggs expanding with the heat of the
oven.

This rule also applies to souffles,prune whip, and puffy omelets. But unless extreme lightness is desired,
eggs do not need to be beaten separately for muffin or waffle batters. By folding and cutting, eggs are
added carefully to the mixture, the batter being turned over the beaten eggs until all have been folded in.
If the eggs are stirred or beaten into the mixture, the result will not be as spongy and light. When the white
of eggs and cream are beaten light and then added to a mixture, they must be carefully folded into the
ingredients; otherwise it is useless to beat them light; stirring or beating them into the mixture will undo all
the previous beating. This method seems to be one of the least understood.

Kneading is applied to the manner in which stiff doughs are handled. This term usually refers to yeast
mixtures. After the ingredients have been mixed, the dough is turned out on the molding board and
kneaded. This is accomplished by slightly flouring the board and hands, then one half the dough is folded
over the other half, pressing down with the ball of the hand.

The dough is turned constantly, and in this manner a new portion of dough is brought uppermost to fold
over each time. This process is continued until the dough is smooth and elastic. Baking powder or soda
raised doughs should be kneaded very lightly, if at all; otherwise they will not be light.

Rolling is quite different from all other processes, and is used in making pies,biscuits, cookies,doughnuts,
rolls,tarts, etc. Pastry should be rolled and handled quickly, and should always be rolled in one direction,
and the rolling done as lightly as possible.

Eggs and crumbs are used forcroquettes, fish and other foods cooked in deep fat. The food to be fried is
first dipped in fine bread or cracker crumbs, then in eggs, and in the crumbs a second time. The egg
should be slightly beaten and one tablespoon of cold water added; or the egg white slightly beaten may
be used instead of the whole egg.
Molding is used forcharlotte russe,blanc mange, and gelatine mixtures. It also applies to certain types
offrozen desserts. The mixture is poured into a wet mold or form, chilled, and then turned into the serving
dish. The mold should stand perfectly level during the chilling, and when ready to remove, run a sharp
knife or spatula around the edge of the form, turn over on a flat serving dish, shake the mold or tap lightly
on the bottom, when the food should unmold. The form should always be thoroughly wet and cold when
the mixture is poured into it. Dipping the mold in warm water for a second is another method of unmolding
gelatine mixtures, or dipping in cold water to unmoldfrozen puddings. Warm water will soften the geletine
mixture just enough to unmold it easily, and the cold water is so much warmer than the frozen mixture, it
will have the same effect.

PREPARATION TERMS
Blanching—cooking a food very briefly and partially in boiling water or fat; generally used to assist
preparations such as loosen peels. This is a shorter cooking time thanparboiling.
Bouquet garni—a seasoning blend of fresh herbs and vegetables tied in a bundle and used to flavor
stocks, sauces, soups, and stews. Combinations can include: parsley stems, celery, thyme, leeks and
carrots or bay leaf, marjoram, crushed peppercorns, thyme, and parsley.
Butterfly—to split food nearly in half lengthwise, but leaving the halves hinged on one side so that the
item spreads open like a book. It’s often used with boneless meat, fish, or shrimp to increase surface
area and speedcooking.
Clarify—to remove food particles from grease used for frying, or to remove the top fat from melted
butter, by heating and straining and/or skimming.
Dice, large—cubes of about 5/8 inch
medium—cubes of about 3/8 inch
small—cubes of about 1/4 inch
Dredging—to coat food with a flour mixture or finely ground crumbs before sautéing or frying.
Dust—to coat a food or utensil lightly with flour or confectioners’ sugar.
Fold—to incorporate light, airy ingredients into heavier ingredients by gently moving them from the
bottom up over the top in a circular motion.
Grate—to produce small pieces or shavings of a food by rubbing on a grater or using a food processor.
Julienne—to cut food into a matchstick shape of approximately 1/8 x 1/8 x 1/2 inches.
Macerate—to soak foods in a liquid, often alcoholic, to soften them.
Marinate—a seasoned liquid, usually containing an acid,herbs, and/or spices, in which raw foods are
soaked or coated to absorb flavors and become tender before cooking or serving. Typically meat,
poultry, fish, shellfish, or vegetables are marinated.
Mince—to cut or chop a food finely.
Mirepoix—a mixture of coarsely chopped onions, carrots, and celery used to flavor stocks, stews, and
other foods. Usually the mixture is 50 percent onions, 25 percent carrots, and 25 percent celery, by
weight.
Shred—to shave, grate, cut, or otherwise reduce a food to relatively long narrow pieces.
Standard breading procedure—the procedure for coating foods with crumbs or flour, then an egg wash,
and then the crumbs to give a thick, crisp coating when deep-fried or pan-fried.
Stock—a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry, or fish
and their bones as well as from a mirpoix, other vegetables and seasonings. It’s used for soups and
sauces.
Whipping—a mixing method in which foods are vigorously beaten to incorporate air by using a whisk or
an electric mixer with its whip attachment

COOKING TERMS
Al dente—used to describe a food, usually pasta, that is cooked only until it gives a slight resistance
when bitten. It is in between soft and overdone.
Basting—moistening foods during cooking with melted fat, pan drippings, a sauce, or other liquids to
preventdrying and to add flavor. Usually used with roasting, broiling, or grilling.
Braising—a combination cooking method where foods are browned in fat, then covered and slowly
cooked in a small amount of liquid (less than ½ inch) over low heat.
Broiling—a dry-heat cooking method in which foods are cooked by heat radiating from an overhead
source.
Coddle—to slowly cook a food, usually eggs, in liquid at a low temperature. Usually done by placing the
food in boiling water and then immediately covering the pot and removing it from the stove.
Combination cooking methods—cooking methods, principally braising and stewing, that employ both
dry-heat and moist-heat procedures.
Deep-frying—a dry-heat cooking method using convection to transfer heat to a food submerged in hot
fat.
Deglaze—to stir a liquid, usually stock, in a pan to dissolve cooked food particles remaining on the
bottom.
This mixture becomes the base for a sauce.
Frying—a dry-heat cooking method in which foods are cooked in hot fat. This includes sautéing, stir-
frying, panfrying, and deep-frying.
Grilling—a dry-heat cooking method in which foods are cooked by heat radiating from a source located
below the cooking surface. The heat may be generated by electricity, burning gas, charcoal.
Pan-broiling—a dry-heat cooking method that uses conduction to transfer heat to food resting directly
on a cooking surface. No fat is used and food remains uncovered.
Pan-frying—a dry-heat cooking method in which the food is placed in a moderate amount of hot fat.
Parboiling—partially cooking a food in a boiling or simmering liquid, similar to blanching, but the cooking
timeis longer.
Poaching—a moist-heat cooking method that uses convection to transfer heat from a hot liquid
(approximately
160-180°F) to the food submerged in it. Usually uses a covered pot.
Reduce—to cook a liquid mixture, often a sauce, over high heat until the quantity decreases through
evaporation. This is typically done to concentrate flavors and
thicken liquids.
Roasting—a dry-heat cooking method that heats food by surrounding it with hot, dry air in a close
environment. Usually applies to meats, poultry, and vegetables.
Sautéing—a dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with
the aid of a small amount of fat. Cooking is usually done quickly over high temperatures.
Scald—to heat a liquid, usually milk, to just below the
boiling point, to about 185°F.
Scallop—to cook a food, such as potatoes, by layering it with cream or a sauce and usually topping it
with crumbs before baking.
Sear—to brown a food quickly over high heat, usually done
as a preparatory step for combination cooking methods.
Simmering—a moist-heat cooking method that uses convection to transfer heat from a hot liquid
(approximately
185-205°F) to a food submerged in it.
Steaming—a moist-heat cooking method in which heat is transferred by direct contact from steam to
the food being cooked. The food to be steamed is placed in a basket or rack above a boiling liquid in
a covered pan or cooked in a steamer.
Stir-fry—a dry-heat cooking method similar to sautéing in which foods are cooked over very high heat
with little fat while stirring constantly and briskly, usually done in a wok.

BAKING TERMS
Bake blind—a technique for baking an unfilled pastry or tart shell completely before filling the shell.
Creaming—a mixing method in which softened fat and sugar are combined vigorously to incorporate
air. Used in making quick breads, cookies, and high fat cakes.
Cut in—a technique for combining solid fat with dry ingredients until the mixture resembles small
crumbs. A pastry fork, pastry blender, or two knives are usually used to accomplish this.
Knead—to work dough by hand or in a mixer to distribute ingredients and develop gluten. When done
by hand, dough is folded, pressed down, and turned ¼ turn repeatedly until it becomes smooth and
pliable.

EQUIPMENT TERMS
Bain Marie—a warm or hot water bath used to cook foods gently or to keep cooked foods hot. A
container of food is placed in another container of water and put in the oven or on the stove.
Cake comb—a small, flat triangle or rectangle of hard plastic or stainless steel with dull serrated edges
used for making a design or pattern into the frosting on a cake.
It’s also known as an icing comb or a pastry comb.
Docker—a tool used to pierce small holes in pastry dough. It resembles a small paint roller with
numerous short spikes.
Mandoline—a manually operated slicer with adjustable blades. It has a narrow, rectangular body
holding a blade and sits at a 45-degree angle. The food is passed and pressed against the blade to
obtain uniform cuts.
Ramekin—a small ceramic soufflé dish with a 4-oz capacity.
Sauteuse—the basic sauté pan with sloping sides and a single long handle.
Sautoir—a sauté pan with straight sides and a single long handle used to fry foods quickly in a limited
amount of fat.
Wok—cookware with a rounded bottom and curved sides that diffuses heat and makes it easy to toss
and stir contents. It usually has a domed lid and two handles.