Glossary

Master culinary terminology with our comprehensive guide to cooking techniques and methods.

Cutting Techniques

Bias Cut

Cutting at a 45-degree angle to increase surface area

Brunoise

Very fine dice, 1/8 inch cubes, smaller than small dice

Chiffonade

Cut leafy greens or herbs into thin ribbon-like strips

Chop

Cut food into irregular pieces, about 1/2 to 3/4 inch

Cube

Cut into uniform square pieces, typically 1/2 to 1 inch

Dice

Cut food into uniform cubes (small = 1/4", medium = 1/2", large = 3/4")

Julienne

Cut food into thin, matchstick-like strips (1/8" x 1/8" x 2-3")

Mince

Cut food into very fine pieces, smaller than 1/8 inch

Rough Chop

Coarsely chop into irregular, large pieces

Slice

Cut food into thin, flat pieces

Preparation

Butterfly

Cut meat or seafood horizontally, leaving one edge attached, to open flat

Debone

Remove bones from meat or fish

Devein

Remove the dark vein from shrimp

Peel

Remove outer skin or rind from fruits/vegetables

Pound

Flatten meat to uniform thickness using a mallet

Score

Make shallow cuts in surface of food (meat or dough)

Segment

Remove individual sections of citrus fruit from membrane

Trim

Remove unwanted parts (fat, stems, etc.)

Truss

Tie poultry with string to maintain shape during cooking

Zest

Remove the colored outer peel of citrus fruit (avoiding white pith)

Cooking Methods

Bake

Cook food in oven using dry, indirect heat

Blanch

Briefly boil then plunge into ice water to stop cooking

Boil

Cook in liquid at 212°F (100°C) with rapid bubbling

Braise

Sear then cook slowly in small amount of liquid, covered

Broil

Cook with direct heat from above (usually in oven)

Char

Cook until surface is blackened for flavor

Confit

Cook slowly in fat at low temperature

Deep-fry

Submerge food completely in hot oil

Deglaze

Add liquid to hot pan to dissolve browned bits (fond)

Griddle

Cook on flat, heated surface

Grill

Cook over direct heat source (charcoal, gas, or wood)

Pan-fry

Cook in moderate amount of fat in a pan

Parboil

Partially cook in boiling water

Poach

Cook gently in liquid at 160-180°F (no bubbling)

Reduce

Boil liquid to evaporate water and concentrate flavors

Roast

Cook food in oven with dry heat, uncovered

Sauté

Cook quickly in small amount of fat over relatively high heat

Sear

Brown surface of food quickly over high heat

Simmer

Cook in liquid just below boiling (180-200°F) with gentle bubbling

Smoke

Cook with smoke from burning wood chips

Sous Vide

Vacuum-seal and cook in precise temperature water bath

Steam

Cook with vapor from boiling water

Stew

Simmer food submerged in liquid for extended time

Stir-fry

Cook quickly over very high heat while constantly stirring

Toast

Brown food by dry heat (bread, nuts, spices)

Mixing Techniques

Beat

Mix vigorously to incorporate air and blend ingredients

Cream

Beat fat and sugar together until light and fluffy

Emulsify

Blend two liquids that don't naturally mix (oil and vinegar)

Fold

Gently combine ingredients by lifting from bottom and folding over

Knead

Work dough by pressing and folding to develop gluten

Stir

Mix ingredients with circular motion

Toss

Mix gently by lifting and dropping ingredients

Whisk

Beat rapidly with whisk to incorporate air

Flavor Development

Baste

Moisten food during cooking by spooning liquid over it

Bloom

Soak gelatin in cold water to soften before dissolving, or allow dry ingredients to hydrate

Brine

Soak food (usually meat) in salt water solution

Caramelize

Cook sugar or food until sugars turn brown and develop complex flavor

Cure

Preserve food with salt, sugar, and/or smoke

Dredge

Coat food lightly with flour or breadcrumbs

Glaze

Coat with thin, glossy coating (sweet or savory)

Infuse

Steep aromatics in liquid to extract flavor

Marinate

Soak food in seasoned liquid to add flavor and tenderize

Render

Cook fatty meat slowly to melt and separate fat

Season

Add salt, pepper, herbs, or spices to enhance flavor

Temper

Gradually raise temperature of cold ingredient by adding hot liquid

Doneness & Texture

Al dente

Cooked to be firm to the bite (pasta, vegetables)

Crisp-tender

Cooked until tender but still slightly crunchy

Crispy

Firm, crunchy texture

Golden brown

Cooked until surface is golden color

Medium

Meat cooked to 135-145°F, pink center

Medium-rare

Meat cooked to 130-135°F, warm red center

Medium-well

Meat cooked to 145-155°F, slightly pink center

Opaque

No longer translucent (fish, eggs, etc.)

Rare

Meat cooked to 125-130°F, red center

Ribbon stage

Mixture falls in thick ribbon from spoon

Soft peaks

Whipped mixture that holds shape but tips fold over

Stiff peaks

Whipped mixture that holds sharp peaks

Tender

Soft texture, easy to cut or chew

Translucent

See-through or partially transparent (onions, etc.)

Well-done

Meat cooked to 155°F+, no pink

Essential Concepts

Bouquet garni

Bundle of herbs tied together for flavoring (removed before serving)

Fond

Browned bits stuck to bottom of pan after searing

Garnish

Decorate or add finishing touch to dish

Macerate

Soak fruit in liquid (often alcohol or sugar) to soften and flavor

Mirepoix

Diced mixture of onions, carrots, and celery (2:1:1 ratio)

Mise en place

French: 'everything in its place' - prep all ingredients before cooking

Mother sauce

Five basic French sauces: béchamel, velouté, espagnole, hollandaise, tomato

Plate

Arrange food artfully on serving plate

Proof

Allow yeast dough to rise

Rest

Let meat sit after cooking to allow juices to redistribute

Roux

Mixture of equal parts flour and fat, used to thicken sauces

Sofrito

Aromatic base of onions, peppers, garlic, tomatoes (Latin/Spanish cooking)

Sweat

Cook vegetables slowly in fat to soften without browning

Trinity

Cajun base of onions, celery, and bell peppers

About This Glossary

Our comprehensive cooking terms glossary helps both novice and experienced cooks master culinary terminology. From basic knife skills like dicing and mincing to advanced cooking techniques like sous vide and confit, this guide covers essential terms you'll encounter in recipes and cooking instructions.

Use this resource to improve your cooking vocabulary and better understand recipe instructions. Many of these terms are also highlighted in our recipes with quick-reference tooltips for your convenience.