Culinary professionals must be familiar with culinary terms! Browse this glossary of French cooking terms for immersion in the language of the kitchen. Every professional in the culinary industry β whether a chef , pastry chef , restaurant manager , or even menu designer β absolutely must know the culinary terms used throughout the kitchen. Learn the foundational French culinary techniques, along with all the related terms, following in the legacy and enduring heritage of Chef Auguste Escoffier himself.
Interested in learning more about the ins and outs of the kitchen? Contact us to learn more about how a culinary education can help you succeed and set you apart from the rest. A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times.
It has been over-harvested and is very expensive when available. A small amount is being commercial raised. A primary ingredient in Miso Soup. A processed neutral olive oil with a small amount virgin olive oil added for flavor. A basic olive oil for frying. Very spice relish from the cuisine of India and the Caribbean Islands. Achar may be made from fruits and vegetables. A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables.
What we all do but in cooking it means keeping meats or cheeses in a controlled environment for a certain amount of time to improve tenderness and flavor. A potent Spanish liqueur used sparingly in cooking which is especially popular in Galicia. Similar to Italian grappa which has a lower alcohol content. A sauce made from olive oil, garlic and lemon juice, blended with a mortar and pestle. A common variation includes egg yolk and is similar to mayonnaise. An Indian variation of scrambled eggs, with added onions and hot spices.
Delicious with a hot Paratha. This is not exactly a procedure, but a sensory evaluation for deciding when the food is finished cooking. Pasta should retain a slight resistance when biting into it, but should not have a hard center. A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually over a grill or spit. A Basque recipe for bacalao salt cod sauted slowly in oil with garlic.
