Cooking Terminologies
Abalone-mollusk food, it has bland and meaty taste.
Achuete-red seeds from the annato tree used for food coloring.
Acidulation (n.) - the process of making something acid or sour with lemon or
lime juice.
Aerate (v.) - the process when dry ingredients pass through a sifter and air is
circulated through, changing the composition of the material, often referring to
flour.
Affriander - A French term for a stylish and appetizing presentation of a dish.
Affrioler - A French term for enticing ones guests to the table with hors
d'oeuvres or small samplings.
Aging- The period where freshly killed meat is allowed to rest so that the effects
of rigor mortis dissipate, or the period during with freshly milled flour is allowed
to rest so it whitens and produces less sticky dough.
Al dente-To cook food until just firm, usually referring to pasta, but can include
vegetables.
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.) - served in the Greek style of cooking, with olive oil, lemon
juice, and several seasonings, often referring to vegetables.
Allemande-Sauce made by adding lemon juice and liaison to veloute made from
veal stock.
Amuse-bouche - A French term meaning "Amuse the mouth".
Anterior- At or toward the front of an object.
Appetizers- Also known as first courses, small portioned hot or cold foods.
A point (adj.) - cooking until the ideal degree of doneness, often referring to
meat as medium rare.
Apulid- water chestnut.
Aromatic - Any herb, spice, or plant that gives foods and drinks a distinct flavour
or aroma.
Assation - A French term for cooking foods in their own natural juices without
adding extra liquids.
Aspic (n.) - a dish in which ingredients are set into a gelatine made from a meat
stock or consommé.
Au gratin (adj.) - sprinkled with breadcrumbs and cheese, or both, and browned.
Au jus (adj.) - with its own juices from cooking, often referring to steak or other
meat.
Au poivre (adj.) - coated with loosely cracked peppercorns and then cooked,
often referring to steak.
Au sec (adj.) - the descriptor for a liquid which has been reduced until it is nearly
dry, a process often used in sauce making.
B
Ballantine-Boneless poultry leg stuffed with forcemeat and gently
roasted/braised, traditionally shaped into a ball. Bake-To cook food in an oven
using dry heat.
Bain Marie (n.) - a container holding hot water into which a pan is placed for
slow cooking, otherwise known as a "water bath" or "double boiler"
Barding (v.) - to cover a meat with a layer of fat, such as bacon, before cooking,
effectively maintaining the moisture of the meat while it cooks to avoid
overcooking
Baste (v.) - to pour juices or melted fat over meat or other food while cooking to
keep it moist.
Beat- To stir rapidly in a circular motion to make a smooth mixture, using a
whisk, spoon, or mixer.
Bechamel-A basic sauce made by thickening milk with a white roux and adding
seasonings.
Beurre blanc (n.) - a sauce made with butter, onions, and vinegar, usually served
with seafood dishes.
Beurre noir- French for black butter, whole butter cooked until dark brown (Not
black) sometimes flavored with vinegar or lemon juice.
Beurre Rouge-French for red butter, an emulsified butter sauce made from
shallots, red wine, and butter
Bisque (n.) - a thick, creamy soup, with a base of strained broth (see coulis) of
shellfish or game.
Blanching (v.) - to plunge into boiling water, remove after moment, and then
plunge into iced water to halt the cooking process, usually referring to vegetable
or fruit.
Bon Appetit - Any of several French phrases that relate to its literal translation of
"good appetite". "Have a good meal", "Enjoy your dinner", etc.
Boning - To remove flesh from the bone or joint of meats, poultry, etc.
Brochette- Skewered hors d'oeuvres using meats, fish, shellfish, vegetables and
grilled or broiled.
Bordelaise- A brown sauce flavored with a reduction of red wine, shallots,
pepper, and herbs garnished with bone marrow.
Bouillon - The French word for a broth, it is a liquid made from scraps of meats,
poultry, or fish with chopped vegetables simmered in water.
Bound Salad- A salad comprising of cooked meats, poultry, fish, shellfish, pasta
or potatoes combined with a dressing.
Bouquet Garni -A bundle of fresh herbs usually consisting of parsley, thyme, and
bay leaf that is bound by twine and placed into a soup, stock, or sauce to aid
flavour.
Braising (v.) - A combination cooking method that first sears the food at high
temperature, then finished it in a covered pot at low temperature while sitting in
some amount of liquid.
Brining (v.)- the process of soaking meat in a brine, or heavily salted water,
before cooking, similar to marination. Brown To cook over high heat (usually on
the stove top) to brown food.
Butterfly -To cut food, usually meat, fish, or poultry, evenly down the center but
not completely through. The two halves are then opened flat and grilled, sautéed
or stuffed and rolled to be roasted.
C
Casing - The thin, tubular membrane of the intestine used to hold processed
meats and forcemeats, as in sausages and salami.
Carving-The time-honored tradition of separating whole roasted meats or
poultry in a ceremonial or lavish setting.
Canape- A tiny open-faced sandwich served as an hors d'ouevre.
Capsaicin- Alkaloid found in chili pepper's placental ribs that provides the
pepper's heat.
Caramelize- to heat sugar until it liquefies and becomes a syrup.
Carotenoid-A naturally occurring pigment that predominates in red and yellow
vegetables such as carrots and red peppers.
Casserole -Both a cooking utensil constructed of an ovenproof material that has
handles on either side and a tight fitting lid, and the food prepared in it.
Cellulose - A complex carbohydrate found in the cell wall of plants. It is edible
but indigestible by humans. Charcuterie - Products based on, but not limited to,
pork and its offal.
Chiffonade (n.)- shredded or finely cut vegetables and herbs, usually used as a
garnish for soup.
Chinese sausages -died sausages, which can be stored without refrigeration.
Chinese mushrooms-fungi having stronger flavor.
Chop- To cut vegetables into large squares, usually specified by the recipe.
Clarify-To clear a liquid by removing the cloudy sediments
Cleaver - An axe-like cutting tool used for a multitude of tasks. A good cleaver
has a well balance weight and can easily cut through bone as well as chopping
vegetables.
Coat - A culinary term for surrounding a food with another either before or after
cooking, as with coating in breadcrumbs before baking or sauteeing or topping a
finished product with a sauce prior to serving.
Concasse (n.)-to roughly chop raw or cooked food by peeling, seeding, and
chopping to make it ready to be served or combined with other ingredients,
usually referring to tomatoes.
Condiment - An accompaniment to prepared foods that heighten the flavor, aid
in digestion, preserve the food, or stimulate the appetite.
Confit (n.)-meat cooked slowly in its own fat, usually referring to duck.
Consommé (n.) - a type of clear soup made from richly flavored stock that has
been clarified, a process of using egg whites to remove fat.
Coring (v.)-to remove the central section of some fruits, which contain seeds and
tougher material that is not usually eaten.
Coulis (n.) - a thick sauce made with fruit or vegetable puree, used as a base or
garnish.
Court bouillon- Water simmered with vegetables, seasonings and an acidic
product such as vinegar or wine. Used for simmering or poaching fish, shellfish or
vegetables.
Couverture- A high-quality chocolate containing at least 32% cocoa butter.
Croquette (n.) - a small round roll of minced meat, fish, vegetable coated with
egg and breadcrumbs.
Cube- Like chopping, it is to cut food into small cubes, usually about 1/2 inch.
Cutlet-A thin cut of meat from the leg or rib section, usually from lamb, veal, or
pork.
D
Daube - A French term referring to a method of braising meat in red wine stock
well-seasoned with herbs.
Danderfunk (n) -A pudding made by sailors using crumbled crackers and
molasses.
Dash- 1/8 teaspoon.
Deglaze (v.) - to remove and dissolve the browned food residue, or "glaze", from
a pan to flavor sauces, soups, and gravies.
Degrease (v.) - to remove the fat from the surface of a hot liquid such as a sauce,
soup, or stew, also known as defatting or fat trimming. Demi-place- A French
term meaning "half-glaze".
Devein (v.)-To remove the dark dorsal vein (as in shrimp).
Deviled- Meat, poultry, or other food seasoned with mustard, vinegar, and
possibly other seasonings, coated with bread crumbs, and grilled.
Dice- To cut into small pieces, usually 1/4 to 1/8 chunks.
Dilute - To reduce a mixtures strength or thickness by adding liquid.
Draw- To remove the entrails from poultry or fish, also to clarify a mixture.
Dredging (v.)- to coat wet or moist foods with a dry ingredient before cooking to
provide an even coating.
Dress (v.) - to put oil, vinegar, salt, or other toppings on a salad or other food.
Drippings- The juices and fat that gather at the bottom of a pan in which foods
are cooked. These are used to form a sauce for the finished product.
Drizzle- To pour liquid back and forth over a dish in a fine stream, usually melted
butter, oil, syrup, or melted chocolate.
Dollop- A spoonful of a semi-solid food, like whipped cream or masted potatoes,
placed on top of another food.
Donabe (n.) - A Japanese pot made out of clay used over an open flame.
Dulse (n.) - A kind of dried seaweed flake snack food in some parts of the UK and
Europe.
Dust- To coat lightly with a powdery ingredients, such as confectioners' sugar or
cocoa.
Dutch oven- A kettle, usually of cast iron, used for stewing and braising on the
stovetop or in the oven.
Duxelles- a coarse paste made from finely chopped mushrooms sauteed with
shallots in butter.
E
Emballer - A French term meaning to wrap an article of food which is to be
poached or simmered in stock.
Egg Wash- A mixture of beaten eggs (whole eggs, yolks or whites) and a liquid,
usually water or milk, used to coat dough before baking
Effiler (n.) - to remove the string from a string bean or to thinly slice almonds.
Emincer (n.) - to slice thinly, similar to julienne style, but not as long.
Emulsion- A uniform mixture of two unmixable liquids, such as oil and water, are
forced into a uniform distribution.
Entrée- Usually the main course of a meal, but when referred to a full French
menu, it is the third course. With a trend towards a reduction in the number of
courses today's menus usually center on a main dish preceded by an appetizer
course.
Epazote (n.) – A Mexican herb with a robust taste and a gasoline-esque odor.
Escabeche (n.) - a dish consisting of fish marinated for approximately one day in
a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then poached or
fried and allowed to cool.
Espagnole-Also known as brown sauce, a basic sauce made of brown stock,
mirepoix, and tomatoes thickened with brown roux.
Essence- A sauce made from a concentrated vegetable juice.
Evaporated milk-Unsweetened canned milk from which water has been removed
before canning
Evaporation- Heated water that is turned into a gas a vaporizes.
Exocarp - A fruit's outermost shell, skin or otherwise protective layer.
Extrusion/extruding machine- A machine used to shape pasta. The dough is
pushed out through perforated plates rather than being rolled.
Fabricated Cuts- Individual portions of meat cut from a subprimal.
Farce - The French word for "stuffing".
Farctate (n.)- The process of overeating and feeling stuffed.
Fatback (n.) - The flavorful layer of fat along the backside of a pig.
FIFO- First in First Out. Inventory management system.
Fillet (n.) - a boneless piece of meat, poultry, or fish; the French version, spelled
as "filet," is also used when referencing a cut of beef that is boneless, such as
filet mignon
Fines Herbes - A chopped mixture of aromatic herbs used to flavour various
foods.
Finish - To complete the preparation of a dish for consumption.
Five-spice powder- A mixture of equal parts ground cinnamon, clove, fennel
seed, star anise, and Stechwan peppercorns.
Flambe (v.) - the process of adding alcohol such as brandy, cognac, or rum to hot
pan to create a burst of flames.
Flavour - The sensation felt when food or drink comes in contact with the taste
buds.
Flash Frozen- Food that has been frozen very rapidly using metal plates,
extremely low temperatures or chemical solutions.
Foie Gras- Liver of specially fattened geese or ducks.
Fond- French for stock or base. Drippings and bits of food left in a pan after foods
are roasted.
Fondant- Sweet, thick opaque sugar paste used for glazing pastries such as
napoleons or making candies.
Fold- To combine light ingredients, such as whipped cream or beaten eggs
whites, with a heavier mixture, using a over- and-under motion .
Foxy (adj)-Used to describe wine with a musky flavor.
Frenching (v.) - the process of removing all fat, meat, and cartilage from rib
bones on a rack roast by cutting between the bones with a sharp paring knife,
often referring to lamb, beef, or pork rib.
Frogmore (n.)- A seasoned stew made with potatoes, sausage, com and shrimp.
Galantine (n.)- a Polish dish of de-boned stuffed meat that is poached in gelatin
stock, pressed, and served cold with aspic or its own jelly.
Galette (n.)- flat, round cakes of pastry, often topped with fruit, or a food
prepared in served in the shape of a flat round cake, such as "a galette of
potatoes".
Garbanzos- chickpeas
Gazpacho (n.)-a Spanish dish of cold, uncooked soup, which typically contain
tomatoes, cucumbers, onions, garlic, oil, and vinegar.
Glace de viande -Dark, syrupy meat glaze made by reducing beef stock.
Glaze-To coat foods with mixtures such as jellies or sauces.
Grate-Creates tiny pieces of food, best for things like cheese to melt quickly or a
vegetable used in a sauce.
Grease- To coat the interior of a pan or dish with shortening, oil, or butter to
prevent food from sticking
H Jacquarding (v.) - the process of poking holes into the muscle of meat in order to
Habichuelas -green beans.
Hard Crack Stage (n.)- A candy-making stage when the sugar mixture reaches
310°F.
Hawaij (n.) – A Yemeni spice blend used on a variety of fish, meat and lamb
dishes.
Harissa (n.) - a spicy, aromatic chile paste made from a variety of hot peppers
and spices, often used in North African and Middle Eastern cooking.
Haystack (n.)-A dish made up of starchy foods with fresh and protein.
Hoki (n.)- A cold water fish typically found in European markets.
Hootenanny (n.)-An easy-to-make puffy pancake, perfected by the Amish.
I
Infusion (n.) - the process of extracting chemical compounds or flavors from a
vegetable in water, oil, or alcohol, by allowing the material to remain suspended
in the liquid over time, also known as steeping
Involtini (n.)-food such as meat, poultry, seafood, or vegetables, wrapped
around a filling such as cheese, cured meats, or nuts.
Irradiation (n.) - the process of exposing food to radiation, designed to eliminate
disease-causing germs from foods.
Isinglass (n.) - a pure, transparent form of gelatin, obtained from the bladders of
certain fish, used in jellies as a clarifying agent.
J
Jaccart (v.) - To pierce a piece of meat with a needle.
tenderize it, also known as needling.
Jeroboam (n.)- an oversize wine bottle holding about three liters.
Jaggery (n.)-A natural sweetener made by crystallizing sugar cane juice.
Jamun (n.)- A berry found in India that changes from green.
Jicama (n.) -A crisp, sweet root cultivated in South America for centuries. to pink
to black.
Julienne- Cutting vegetables until long, thin stripes, approximately 1/4 inch thick
and 1 inch long
Jus-lie (n.) - meat juice that has been lightly thickened with either arrowroot or
cornstarch.
K Marinate (v.) - the process of soaking foods in seasoned order to absorb the
Kipper (n.)-a whole herring that has been split into a butterfly fashion from tail to
head, gutted, salted, or pickled.
Kirsch (n.)- a fragrant, colorless, unaged brandy distilled from fermented
cherries, used with fondue.
Kishke (n.) - A Jewish dish that translates to "intestine."
Kissing Crust (n.)- the portion of an upper crust of a loaf of bread which has
touched another loaf when baking.
Knead- The process of mixing dough with the hands or a mixer.
Knolselderijstamppot (n.)- A Dutch dish with mashed potatoes and celery root.
Kumis (n.) - A beverage made of fermented mare's milk native to Central Asia.
Lactobacillus (n.) - a bacterium usually found in fermenting products, such as
yogurts.
Lame (n.) - A baking tool used to allow baking baguettes to expand lengthwise.
Larding (v.)- the process of inserting strips of fat into a piece of meat that doesn't
have as much fat, to melt and keep the meat from drying out.
Liaison (V.) - a binding agent of cream and egg yolks used to thicken soups or
sauces. Line. To cover the bottom and sides of a pan, mold or terrine with a thin
layer of bacon, pork fat, flavorings or pastry.
Line- To cover the bottom and sides of a pan, mold or terrine with a thin layer of
bacon, pork fat, flavorings or pastry.
M
Mannish Water (n.) - Jamaican soup with goat offal, green bananas and
vegetables.
Marlborough Pie (n.)- One of the oldest "all-American"
Macerate (v.) - the process of softening or breaking into pies, served at
thanksgiving pieces using liquid, often referring to fruit or vegetables, in
flavor of the liquid. and acidic liquid before cooking for hours or days, adding
flavor to the food.
Mash - To crush a food into smooth and evenly textured state. For potatoes or
other root vegetables, use a ricer, masher or food mill. While food processors
provide a smooth texture more like a puree or a paste, they should not be used
for potatoes.
Mesclun (n.) - a salad consisting of tender mixed greens such as lettuce, arugula,
and chicory, herbs, and edible flowers.
Mignonette (n.)- roughly cracked or coarsely ground peppercorns, used for au
poivre dishes or for mignonette sauce, which contains vinegar and shallots as
well and is often used for oysters.
Mince (v.) - to finely divide food into uniform pieces smaller than diced or
chopped foods, prepared using a chef's knife or food processor.
Mise en place (v.) -the preparation of ingredients, such as dicing onions or
measuring spices, before starting cooking
Mount-To whisk cold butter, piece by piece, into warm sauce for smooth texture,
flavor and sheen,
Mother (n.)- the base sauce used to make other variations of the original sauce,
there are five variations: brown or espagnole, velouté, béchamel, tomato sauce,
and emulsions.
Muffaletta (n.)-A type of submarine sandwich originating in New Orleans
Mugwort (n.) - A bitter, hoppy flavoring agent used in dishes in Europe and Asia. Pare-To remove the thin outer layer of foods using a paring knife or a vegetable
peeler.
N
Poach- To cook food by gently simmering in liquid at or just below the boiling
Nappe (n.)- the ability of a liquid to coat the back of a spoon or the act of coating
point.
a food, such as a leg of lamb, with glaze.
Parson's Nose (n.)-The triangular stub where tail-feathers grow on poultry.
Needling (v.) - injecting fat or flavors into an ingredient to enhance its flavor.
Pâté (n.)- a mixture of seasoned ground meat and fat minced into a spreadable
Ngo-yong -all spice powder bought in Chinese food shops.
paste.
Nougat (n.)-Candy made from nuts, honey, sugar and egg whites.
Paupiette (n.)-a thin, flattened piece of meat, rolled with a stuffing of vegetables
Nutraceutical (adj.)-used to describe food that provides health or medical or fruits, which is then cooked before served.
benefits as well as nutritional value, also known as functional food.
Persillade (n.) - a sauce or seasoning mixture of parsley chopped with
O seasonings, often used as part of a saute cook's mise en place.

Oeuf (n.)- the French term for egg Pinch-1/16 teaspoon

Oenophile- (n.) - A lover of wine, also known as a wine "connoisseur" or Pizza Peel (n.) - Giant flat utensil used to transfer pizza to and from baking stone.

Oignon brule (n.)-literally meaning "burnt onion," culinary term for a half- Plumb-To soak dried fruits in liquid until they swell. Dried fruit is usually
peeled onion seared on a skillet. plumped before adding to baked goods.

Oignon Pique-Studding an onion with a bay leaf and cloves Used in bechamel Polenta (n.)- a mush or porridge made from yellow or cornmeal which originated
sauce. in Northern Italy.

Omuraisu (n.)-A Japanese rice omelet served with ketchup. Potlikker (n.) - The liquid left behind after boiling a pot of collard greens.

Ort (n)-a scrap or morsel of food left over after a meal. Pound- Pounding thinner cuts of meat tenderizes it by breaking down muscle.

Ouzo (n.)- an anise-flavored, strong, colorless liquor from Greece. Pot roast- to meat slowly by moist heat in a covered pot.

P Pozole (n.)- Soup or stew traditionally made in Latin America that means
"foamy."
Pan Fry- Cook larger chunks of food over medium-heat, flipping once only.
Praline (n.)- a confection of nuts cooked in boiling sugar until brown and crisp.
Parboiling (v.) - the process of adding foods to boiling waters, cooking until they
are softened, then removing before they are fully cooked, usually to partially Professional Cooking- System of cooking that appreciates the proper techniques
cook an item which will then be cooked another way. of ingredients and knowledge.

Parcooking (v.) -the process of not fully cooking food, so that it can be finished or Psito (n.)- The Greek method for roasting meat in the oven.
reheated later.
Purée- To mash or grind food until completely smooth.

Q
Quadriller (v.) - to make criss-cross lines on the surface of food, as part of food
presentation.
Quatre-epices (n.)-literally meaning "four spices," a finely ground mixture of
generally pepper, cinnamon, nutmeg, ginger, or cloves, used to season
vegetables, soups, and stews.
Quenelle (n.)-a small quantity of a mixture of creamed fish or meat with a light
egg binding, usually formed into a round shape, and then cooked.
Raft- Crust formed during the production of consommé.
Reconstitute- To restore a dried food to original consistency, or to change its
texture, by letting it soak in warm water.
Refresh-To halt the cooking process, usually that of vegetables after being
blanched, by plunging them into ice cold water.
Remouillage (n.) a stock made from bones that have already been used once to
make a stock, making it weaker.
Render (v.) - to cook the fat out of something, such as bacon.
Ricer- a slevelike tool used to force soft foods through to evenly break up the
product, such as potatoes
Rondeau (n.) - a wide, shallow pan with straight sides and two loop handles,
often used for searing and pooching.
Roast- Like baking but concerning meat or poultry, it is to cook food in an oven
using dry heat.
Roulade- Slice of meat, poultry or fish rolled around a stuffing.
Roux- is a flour and fat mixture cooked together, which acts as a thickener in
soups, stews and sauces.
S Sweat (v.)- gently heating vegetables in a little oil, with frequent stirring and
Salitre- salt peter.
Sautéing (v.)-to cook food quickly over relatively high heat, literally meaning "to
jump as the food does when placed in a hot pan.
Sautoir- A variation of a saute pan with straight sides and long handle.
Savory- Spied or seasoned foods, as opposed to sweet.
Scald (v.) - to heat a liquid so it's right about to reach the boiling point, where
bubbles start to appear around the edges
Sear (v.) - a technique used in grilling, baking, or sautéing in which the surface of
the food is cooked at high temperature until crust forms
Shred- To cut or tear in small, long, narrow pieces.
Shigging (n.)-Standing near a cook with intentions of stealing cooking
techniques.
Simmer-Bring a pot to a boil, then reduce the heat until there are no bubbles.
Sippets (n.)-Small cubes of bread fried with herbs and butter used to garnish
soup.
Skim-To remove fat or foam from the surface of liquid.
Slice-To cut vertically down, thickness sometimes specified by the recipe.
Smidgen-1/32 teaspoon.
Spider (n.) - Also known as a "skimmer." A flat mesh basket used with a deep-
fryer.
Staling (v.)-a chemical and physical process in which foods such as bread become
hard, musty, or dry, also known as "going stale".
Steam- to cook using steamer. A small amount of boiling water is in the bottom
of a pan with the food on top in a small basket or in direct contact
Steep (v.) - to allow dry ingredients to soak in a liquid until the liquid takes on its
flavor, often referring to coffee, tea, or spices
Stew- To simmer slowly in a small amount of liquid for a long time.
turning to ensure emitted liquid will evaporate; usually results in tender, or in
some cases such as onions, translucent pieces
T
Tart- A pie without a top crust. May be sweet or savory.
Taupe wrapper- dried soybean Unleavened (adj) -made without yeast or any other leavening agent, often
referring to bread.
Teff (n.)- The world's tiniest grain, from Ethiopia. Full of protein, iron and calcium.
Univalve- A single-shelled mollusk, such as marone and sea urchin.
Tempering (v.)- raising the temperature of a cold or room temperature ingredient
by slowly adding hot or boiling liquid, often referring to eggs. V

Tempura- Seafood and/or vegetables that are coated with a light batter and Vandyke (v.)- to cut a zig-zag pattern around the circumference of a lemon to
deep-fried meat, usually beef or pork. create decorative garnishes for food presentation

Tenderloin- A boneless cut of from the loin. Varak (n.)- Edible thin sheets of pure silver and gold used for dessert decoration.

Terrine - A loaf of forcemeat, similar to a pate, but cooked in a covered mold in a Veal - The flesh of calves between 1-3 months old, the pale flesh is a result of not
bain-marie. feeding them grains or grasses which darken the flesh.

Toast- Lightly brown in the oven or toaster. Velouté (n.)-a type of sauce in which a light stock, such as chicken of fish, is
thickened with a flour that is cooked and then allowed to turn light brown.
Tobiko (n.) - The Japanese word for "flying fish roe."
Venison - A term describing the flesh of deer.
Toss- Mix lightly and gently.
Victual (n.)- any food or provisions for humans; all food is a "Victual"
Tourner (v.) to cut ingredients such as carrots or potatoes into a barrel-like shape
that form six or seven sides on the length of the item being cut, using a Tourner Viticulture- The study and practice of cultivating grapes.
knife or a paring knife.
Vitello- the Italian word for "veal"
Tournedo - A cut of beef taken from the tenderloin that is no more or less than
Vol-au-Vent- (n.) – a round pastry that is baked and then filled with meat or
25cm thick and 5-6% cm in diameter.
vegetables after the facet.
Trim-To remove the parts of a food that are not needed for preparation.
W
Tripe - The stomach of an animal used in cooking.
Waffle- A crisp like batter product that is cooked in a specialized griddle that
Trotter - The hoof or foot of an animal that is used in cooking. gives the finished product a textured pattern.

Trussing (v.)- to the meat or poultry, such as turkey with a string, woven through Wanton wrapper- a small squares of fresh noodles bought from market and
the bird parts by using a needle, in order to create a more compact shape before groceries.
cooking
Wasabi- Japanese version of Horseradish.
Tsourel (n.)-A sweet, egg-enriched bread that is a staple of Greek cuisine.
Winnowing (n.) - The process of separating grain from chaff.
U
Whetstone- A special dense, grained stone used to sharpen or hone knives
Ultra-pasteurization (n.)- the process of heating up milk products to 280 degrees
Whip (v.) - to beat food with a mixer to incorporate air and produce volume,
Fahrenheit for a few seconds and chilling it down rapidly, result that's free from
often used to create heavy or whipping cream, salad dressings, or sauces.
bacteria and extending their shelf-life.
White chocolate- Cocoa butter flavored with sugar and milk solids. It does not Yogurt- Milk cultured with bacteria to give it a slightly thick consistency and sour
contain any cocoa solids, so it does not have the characteristic brown color of flavor.
regular chocolate. process such as whipping.
Yumasetta (n.)- A casserole of ground beef, canned soup, noodles and Velveeta.
Whisk (n.) - a cooking utensil used to blend ingredients in a process such as
Z
whipping.
Zest (v.) - to cut the zest, or the colorful part of the skin that contains oils and
Whole-wheat flour- Flour milled from the whole grain, including the bran and
provide aroma and flavor, away from the fruit.
germ. Graham flour is a whole wheat flour named after Sylvester Graham, a
nineteenth century dietary reformer.

Wort (n.)-The sweet liquid product of mashed grains (i.e. unfermented beer).

Wurstvergiftung (n.) - German word that translates to "sausage poisoning."

Submitted by:
X

Xanthan gum (n.) - a food additive, commonly used to thicken salad dressings, Vynz Carl L. Najarro
that is water-soluble and produced by the fermentation of sugar with certain
microorganisms. Submitted to:
Xerophagy (n.) A type of fast in which one eats only dry foods with no cooking
oils. Mrs. Katrina P. Delos Reyes
Xylitol (n.)-a naturally fulfilling alcohol found in most plants such as fruits and
vegetables, widely used as a sugar substitute in sugar-free chewing gums, mints,
and other candies.
T.L.E. Cookery-10
Y

Yam- A large tuber that grows in tropical and subtropical is climates; it has
starchy, pale-yellow flesh. The name yam also given to the (botanically unrelated)
Cooking Terminologies
sweet potato.
Submitted by:
Yakitori (n.) - a Japanese dish of small pieces of boneless chicken that is
marinated, skewered, and grilled. Mikaela Flor Avenir
Yeast -Microscopic fungus whose metabolic processes are responsible for
fermentation. It is used for leavening bread and in the making of cheese, beer, Submitted to:
and wine.
Mrs. Katrina P. Delos Reyes

T.L.E. Cookery-10
Cooking Terminologies