Culinary Terms | Basic Cooking Terminologies | Basic Terminologies

  • A ' la - in the style of .
  • Accompaniment - side/Additional  dishes served along with Main dish
  • Au four - cooked in oven.
  • Bain - Marie - A container of hot water used to keep food hot without burning.
  • Baking - cooking in oven.
  • Bast - To coat butter /fat during cooking especially for meat items

  • Bechamel - white sauce .
  • Beurre manie - Equal quantity of uncooked Butter and flour used for Thickening sauce ,stew . Usually it is kneaded and maked small round ball which is added in boiling liquid.
  • Blanching - To immerse in Boiling water for some time and cold bath
  • Coagulation - solidification of protein
  • Chinosis - Conical strainer
  • Croutons -  cube of fried breads served as garnishes. 
  • Consomme - Thin, clear soup
  • Roux - Equal quantity of flour and butter cooked together used as thickening agent for sauce .
  • KOT - kitchen order ticket 
  • Condiments - seasoning or spices
  • Entree - First meat course
  • Frappe - Chilled
  • Gherkins - Baby cucumber
  • Liaison - Mixture of cream and egg yolk used to thicken soup, sauce.
  • Meringue - Beaten egg white 
  • Mornay - cheese sauce
  • Sweat - To cook on fat under a lid without colour
  • Season - to add salt and pepper.
  • Zuppa - Italian soup
  • Sautee - To toss in high heat for short time
  • Batter - Mixture of flour and liquid
  • Mirepoix - Roughly cut aromatic vegetables
  • Vinaigrette - Dressing with oil, vinegar and Mustard.
  • Flash point - oil may ignite fire due to high temperature
  • Postage - soup
  • Oeuf - Egg
  • Risoto - Italian rice

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