Glossary
Master culinary terminology with our comprehensive guide to cooking techniques and methods.
Preparation (10)
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)
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.