Culinary Terms A-Z Bisque: A thick, creamy soup made with seafood, typically lobster or shrimp.

A Blanch: To briefly cook food in boiling water, then transfer it to ice water to stop the cooking
process. Often used for vegetables to retain their color and texture.
Aerate: To incorporate air into a mixture, often by whisking or beating vigorously, to make it Braise: A cooking technique in which meat is first seared and then simmered slowly in liquid until
lighter and fluffier. it is tender.
Agar agar: A vegan alternative to gelatin, made from seaweed, used as a thickener in dishes like Brine: A mixture of water, salt, and sometimes sugar and spices, used to flavor and tenderize
custards and jellies. meat or vegetables before cooking.
Aioli: A garlic-flavored mayonnaise-like sauce popular in Mediterranean cuisine. Broil: To cook food by exposing it to direct heat, usually from the top of the oven or grill, often
Aji amarillo: A bright yellow chili pepper commonly used in Peruvian cuisine. used for steaks and fish.
Al dente: A term describing pasta cooked to a firm, slightly chewy texture. Brown: To cook food quickly over high heat until it develops a browned or caramelized exterior,
Allspice: A spice from the dried berries of the Pimenta dioica tree, used in both sweet and savory often used for meat and vegetables.
dishes. Butterfly: To cut food, usually meat or shrimp, down the center and open it up like a book to
Al pastor: A Mexican pork dish marinated in a mixture of chilies, spices, and pineapple, then create a thinner, more even piece that cooks faster and more evenly.
roasted on a spit.
Amaretti: Italian cookies made from almonds, egg whites, and sugar. C
Amuse-bouche: A small, bite-sized appetizer served before a meal to stimulate the appetite. Caramelize: To cook food, usually sugar or onions, until it turns brown and develops a rich, sweet
Ancho chili: A dried chili pepper with a sweet, smoky flavor commonly used in Mexican cuisine. flavor.
Angostura bitters: Bitters made from a blend of herbs and spices, often used to add flavor Chiffonade: A technique for cutting leafy greens, herbs, or other vegetables into thin strips or
and cocktail drinks. ribbons.
Applewood-smoked: Foods smoked over applewood, giving them a sweet, smoky flavor. Chit: A chit is a small slip of paper or receipt used in restaurants or other food service
Apricot glaze: A sweet, sticky sauce made from apricot jam or preserves, often used to glaze establishments to record orders, usually for kitchen or bar staff. It contains details such as the
meats or vegetables. table number, items ordered, and special instructions or modifications. Chits help keep track of
Arborio rice: A short-grain rice commonly used in risotto and other Italian dishes. orders and ensure food preparation and service accuracy.
Aromatic: Foods or ingredients with a strong, pleasant smell or flavor. Chop: To cut food into small pieces using a knife or other cutting tool.
Artichoke hearts: The tender, edible part of the artichoke at the base of the leaves. Coddle: A gentle cooking technique that involves simmering eggs or other delicate ingredients in
Asadero cheese: A mild, stringy cheese commonly used in Mexican cuisine. water just below the boiling point.
Asado: A South American barbecue-style dish typically made with beef, chicken, or pork. Comp: In culinary terms, “comp” is short for “complimentary” and typically refers to a free item or
Asiago cheese: A semi-firm Italian cheese commonly used in pasta dishes and salads. service provided by a restaurant or food establishment. This can include complementary dishes,
À la grecque: A cooking technique involving marinating vegetables in olive oil, lemon juice, and appetizers, drinks, or desserts offered to guests as a gesture of goodwill or appreciation or to
herbs. promote a particular dish or special. Sometimes, restaurants may also comp a meal or item if
À la mode: A dish served with a scoop of ice cream on top. there was an issue with the guest’s order or experience as a way of apologizing and
À point: Meat cooked to the desired level of doneness. ensuring customer satisfaction.
Au gratin: A French term for dishes topped with breadcrumbs and baked until golden brown. Concasse: A technique for peeling and seeding tomatoes before chopping them into small pieces.
Au jus: Meat dishes served with their natural juices. Confit: A cooking technique in which meat, usually duck or goose, is slow-cooked in its own fat
Au poivre: Dishes served with pepper sauce. until it becomes tender and flavorful.
Au sec: A cooking technique where a liquid is reduced until almost completely evaporated. Consommé: A clear soup made from a richly flavored broth that has been clarified with egg
whites.
B
Back of house: The area in a restaurant where food is prepared and cooked, as opposed to the
front of the house where customers are served.
Bain Marie: A cooking technique in which a container of food is placed in a larger water container
to cook it slowly and evenly.
Bake: To cook food in an oven using dry heat, often used for bread, cakes, and other baked
goods.
Barbecue: A cooking method that involves grilling meat over an open flame, often with a sweet
and savory sauce.
Bard: To wrap meat, usually poultry, with strips of bacon or fat to add flavor and moisture while
cooking. Core: The tough center portion of certain fruits or vegetables, such as apples or pineapples.
Baste: To brush or spoon liquid, such as melted butter or broth, over food while it is cooking to Coring: The process of removing the core from a fruit or vegetable, often using a corer or knife.
keep it moist and add flavor. Coulis: A thick sauce made from pureed fruits or vegetables, often used as a garnish or topping
Beat: To mix ingredients using a whisk, fork, or electric mixer to incorporate air and create a for dishes.
smooth texture. Cream: To mix ingredients together until they become smooth and creamy, often using an electric
Beurre blanc: A French sauce made with butter, white wine, and vinegar, often served with mixer or food processor.
seafood. Croquette: A small, breaded and fried food typically made with mashed potatoes, cheese, or
Bouquet garni: A bundle of fresh herbs, typically thyme, bay leaf, and parsley, tied together and ground meat.
used to flavor soups and stews.
Crush: To mash or grind food into small pieces using a pestle and mortar, food processor, or other
kitchen tools.
Cube: To cut food into even pieces in a square shape.
D
Dash: A small amount of liquid or seasoning, usually added for flavor.
Deep fry: To cook food by completely submerging it in hot oil until it is crispy and golden brown.
Deglaze: To add liquid, such as wine or stock, to a pan in order to dissolve the flavorful browned
bits that are stuck to the bottom.
Degrease: To remove excess fat from the surface of a liquid, often by skimming it off with a
spoon.
Dice: To cut food into small, even cubes.
Dijon mustard: A tangy and flavorful mustard made with white wine and black or brown mustard
seeds.
Dill: An aromatic herb with a bright, fresh flavor, often used to flavor fish, salads, and pickles.
Dollop: A small spoonful of soft or semi-soft food, often used as a garnish or topping for dishes,
such as soups, stews, desserts, or baked potatoes.
Dough: A mixture of flour, water, and other ingredients, often used as the base for bread,
pastries, and other baked goods.
Dredge: To coat food in flour, cornmeal, or other dry ingredients before cooking.
Dress: To add dressing, such as oil and vinegar or mayonnaise, to a salad or other dish in order to
add flavor and moisture.
Drizzle: To pour a thin stream of liquid, such as oil or sauce, over food in a decorative or flavorful
way.
Dry rub: A mixture of herbs, spices, and other dry ingredients used to flavor the meat before
cooking.
E
Effiler: To cut food, usually vegetables or herbs, into thin, lengthwise strips.
Emincer: To slice food, usually meat or vegetables, into thin, uniform pieces.
Emulsify: To mix two liquids, such as oil and vinegar, together until they form a smooth, stable
mixture.
En croute: A cooking technique in which food, usually meat or fish, is wrapped in pastry before
being baked.
Entree: A main course dish served in a formal meal, typically served after the appetizer and
before dessert.
Escabeche: A Spanish cooking technique that involves marinating fish or meat in a vinegar-based
sauce.
Escalope: A thin slice of meat, usually veal or chicken, pounded flat and often dredged in flour
before being sautéed or fried.
Essence: A concentrated flavoring liquid made from a specific ingredient, often used to add flavor
to sauces or baked goods.
 Frenching: A technique for trimming meat or poultry so that the bones are exposed, often used
for presentation purposes.
Frittata: An Italian dish similar to an omelet, usually made with eggs, cheese, and vegetables.
Front of house (FOH): The area in a restaurant where customers are served, and meals are
presented, as opposed to the back of house where food is prepared.
Frosting: A sweet, creamy topping for cakes and other baked goods, usually made from butter,
sugar, and flavorings such as vanilla or cocoa powder.
Full service restaurant (FSR): A restaurant that provides table service and a full menu of dishes, as
opposed to fast food or quick service restaurants.

G
Galantine: A French dish made from deboned poultry or fish that is stuffed, rolled, and poached in
broth.
Galette: A rustic French pastry made from a simple dough folded over a filling, often made with
fruit or vegetables.
Gastrique: A sweet and sour sauce made from caramelized sugar, vinegar, and sometimes fruit,
often used to add flavor to meat dishes.
Gazpacho: A cold Spanish soup made from tomatoes, cucumbers, peppers, and other vegetables.
Gelatin: A protein derived from animal collagen that is used to set or thicken liquids, often used in
desserts such as jellies and mousses.
Glaze: A thin, glossy coating applied to food to add flavor and enhance its appearance, often
made from sugar, honey, or fruit juice.
Gluten-free: A term used to describe foods that do not contain gluten, a protein found in wheat,
barley, and rye that can cause health problems for some people.
Gorgonzola: A type of blue cheese made from cow's milk, usually crumbled over salads or used as
a topping for pizza and pasta dishes.

Gouda: A semi-hard cheese from the Netherlands, often used in sandwiches or as a snack with
crackers.
Grate: To shred food, usually cheese or vegetables, using a grater or other kitchen tool.
Gratin: A dish made with a topping of breadcrumbs or cheese that is browned under a broiler or in
F an oven.
Grease: To apply fat, such as butter or oil, to a cooking surface or baking dish to prevent food
Farro: A type of grain that is similar to rice, often used in salads, soups, and other dishes. from sticking.
Fennel: A plant with a licorice-like flavor, often used in salads, soups, and as a seasoning for meat Grill: A cooking technique that involves cooking food over an open flame or on a hot surface, often
and fish. used for meat, vegetables, and seafood.
Fermentation: A process in which bacteria or yeast break down sugars in food, resulting in a sour
or tangy flavor. Common examples include sourdough bread, sauerkraut, and kimchi. H
Fillet: To remove the bones from meat or fish, often resulting in a boneless, skinless piece of Hamburger: A type of sandwich made with a ground beef patty, often served on a bun with
protein. toppings such as lettuce, tomato, and cheese.
Fish sauce: A pungent, salty sauce made from fermented fish, often used in Southeast Asian Harissa: A spicy paste made from chili peppers, garlic, and other ingredients, often used in North
cuisine. African and Middle Eastern cuisine.
Flambé: A cooking technique in which alcohol, usually brandy or rum, is added to a dish and then Hollandaise sauce: A rich and creamy sauce made from butter, egg yolks, and lemon juice, often
set on fire to create a dramatic effect and add flavor. served with eggs Benedict and other breakfast dishes.
Fold: To gently mix ingredients together using a spatula, often used when making delicate dishes Honey: A sweet, viscous liquid produced by bees from flower nectar, often used as a natural
such as soufflés or mousse. sweetener in baked goods, sauces, and dressings.
Fondant: A type of icing made from sugar and water that can be rolled out and used to decorate Hors-d’oeuvre: A small, savory bite-sized food typically served before a meal or as a party
cakes and pastries. appetizer.
Horseradish: A pungent root vegetable used as a condiment or seasoning, often grated and mixed Lemon zest: The outermost layer of a lemon peel, used to add flavor to baked goods, sauces, and
with vinegar. dressings.
Hot sauce: A spicy condiment made from chili peppers, vinegar, and other ingredients, often used Liaison: A mixture of egg yolks and cream used to thicken sauces and soups, often added at the
to add heat and flavor to dishes. end of the cooking process.
Hull: To remove the outer layer of certain foods, such as strawberries or peas, using a knife or Loin: A cut of meat from the area along the spine, often used for steaks and roasts.
other tool. Low and slow: A cooking technique in which food is cooked at a low temperature for a long time,
Hummus: A Middle Eastern dip made from mashed chickpeas, tahini, lemon juice, and garlic, often used for tough cuts of meat or smoking meats.
often served with pita bread or vegetables. Lyonnaise: A French term used to describe dishes that are prepared with onions, often sautéed or
caramelized.
I
Infusion: A technique for flavoring liquids, such as tea or broth, by steeping herbs, spices, or other M
ingredients in them. Macerate: To soak fruit or other ingredients in a liquid, such as sugar or alcohol, to soften and
In the weeds: A term used to describe a very busy kitchen and possibly overwhelmed with orders. flavor them.
Invert sugar: A type of sugar that has been chemically altered to have a higher concentration of Marinate: To soak meat or other ingredients in a marinade, typically made with oil, acid, and
fructose, often used in baked goods and candies. spices, to tenderize and add flavor.
Irish coffee: A cocktail made with hot coffee, Irish whiskey, sugar, and whipped cream.
Irradiation: A process of exposing food to ionizing radiation to kill bacteria and other harmful
pathogens, often used for meat and produce.
Isinglass: A substance made from fish bladders, often used as a clarifying agent in wine and beer
production.
Involtini: An Italian dish made by wrapping thin slices of meat or vegetables around a filling, often
served with tomato sauce or other toppings.

Mesclun: A French term used to describe a salad mix of young, tender greens, often including
J
arugula, spinach, and other leafy greens.
Jacquarding: A technique for tenderizing meat by piercing it with small needles or blades to break
Mignonette: A sauce made with cracked black pepper and vinegar, often served with raw oysters.
up connective tissue and make it more tender.
Mince: To chop food into very small pieces, often using a knife or food processor.
Jeroboam: A large bottle used for wine or champagne, typically holding 3-5 liters of liquid.
Mise en place: A French term used to describe the preparation and organization of ingredients
Julienne: A technique for cutting vegetables, such as carrots or zucchini, into long, thin strips.
and equipment before beginning to cook.
Jus lie: A French term for a sauce made from the drippings of cooked meat, thickened with a roux
Molasses: A thick, dark syrup made from sugar cane or sugar beet juice, often used as a
or other starch.
sweetener in baked goods and barbecue sauces.
Mother: A starter culture used in the production of fermented foods such as sourdough bread and
K
yogurt.
Kale: A leafy green vegetable high in nutrients and often used in salads, soups, and smoothies.
Muffin: A small, quick bread typically made with flour, sugar, eggs, baking powder, or soda, often
Kebab: A dish of skewered and grilled meat, often served with vegetables and a sauce.
served for breakfast or as a snack.
Kimchi: A Korean side dish made from fermented vegetables, typically cabbage, radish, or
Mull: To heat and flavor wine, cider, or other beverages with spices and sweeteners, often served
cucumber, that is spicy and sour in flavor.
hot as a winter drink.
Kipper: A type of smoked fish, usually herring or salmon, often served for breakfast or as a snack.
Mustard: A condiment made from ground mustard seeds, vinegar, and other ingredients, often
Kirsch: A clear, colorless fruit brandy made from cherries, often used in desserts and cocktails.
used as a topping for sandwiches or a flavoring in sauces.
Kissing Crust: A term used to describe the point where two pieces of dough are pressed together,
often used in pastry-making.
N
Knead: To work the dough with the hands or a machine to develop gluten and create a smooth,
Nappe: A French term used to describe a sauce or other liquid that is thick enough to coat the
elastic texture.
back of a spoon.
Knife skills: The ability to use a knife effectively and efficiently in the kitchen, often involving
Needling: A technique used to tenderize meat by piercing it with a special tool, often used for
techniques such as chopping, dicing, and mincing.
tougher cuts of meat.
Kosher salt: A type of coarse-grained salt that is often used in cooking and baking, especially in
Nigella seeds: Small black seeds from the Nigella sativa plant, often used in Indian and Middle
Jewish cuisine.
Eastern cuisine for their slightly bitter and nutty flavor.
No-knead bread: A type of bread that is made with a slow-rise method and requires minimal
L
kneading, often resulting in a chewy and flavorful loaf.
Lactobacillus: A type of bacteria used in fermentation, often found in yogurt, sauerkraut, and
Nouvelle cuisine: A style of French cuisine that emphasizes lighter, fresher ingredients and
other fermented foods.
simpler preparations, popularized in the 1960s and 1970s.
Lard: Fat from a pig that is used in cooking to add flavor and moisture, often used in pastries and
Nutraceutical: A term used to describe foods or food products that provide health benefits beyond
savory dishes.
basic nutrition, often containing added vitamins, minerals, or other supplements.
Leaven: A substance, such as yeast or baking powder, used to make dough or batter rise and
become lighter and airier.
O
Oeuf: The French word for egg, often used in culinary contexts to refer to different preparations of
eggs.
Oignon brûlé: A French term used to describe caramelized onions, often used as a topping for
soups or in savory dishes.
Oregano: A Mediterranean herb often used in Italian and Greek cuisine, typically added to sauces,
marinades, and salads.
Ort: A term used to describe scraps of food left on a plate after a meal, often used in
the hospitality industry.
Ouzo: A Greek liquor made from anise, often served as an aperitif or with meze dishes.
 Q
Quadriller: A French term used to describe a cooking technique in which meat or fish is cooked on
a hot grill, resulting in a crosshatch pattern on the surface.
Quatre-épices: A French term meaning “four spices,” often used to describe a blend of spices,
including cinnamon, nutmeg, ginger, and cloves, typically used in savory dishes such as stews
and pâtés.
Oven-proof: A term used to describe cookware or bakeware that is safe to use in an oven, often Quenelle: A small, delicate, usually egg-shaped dumpling made of minced meat or fish that is
made of ceramic or cast iron. poached and served as a garnish or as a main dish, often used in French cuisine.
Oyster sauce: A sauce made from oysters, soy sauce, and other ingredients, often used in Chinese Quick service restaurant (QSR): A type of restaurant that specializes in fast food and quick
and Southeast Asian cuisine to add a rich, savory flavor to dishes. service, often with limited restaurant seating and a focus on takeout or drive-thru orders.

P R
Pan-fry: A cooking technique that involves frying food in a small amount of oil in a skillet or pan. Reconstitute: A term used to describe the process of bringing dried or dehydrated foods back to
Parboil: A cooking technique that involves partially boiling food, typically vegetables or potatoes, their original state by adding liquid.
in order to reduce cooking time and ensure even cooking. Reduction: A cooking technique that involves simmering a liquid, such as stock or wine, until it
Parcook: A cooking technique that involves partially cooking food, typically meats or vegetables, thickens and reduces in volume, resulting in a more concentrated flavor.
in advance of finishing the dish. Remouillage: A French term used to describe a second stock made by simmering bones that have
Pâté: A mixture of ground meat, often liver, and other ingredients, such as herbs, spices, and already been used to make stock once.
wine, that is cooked and served as a spread or appetizer. Render: A cooking technique that involves melting fat from meat, typically bacon or other pork
Paupiette: A French term used to describe a thin slice of meat, usually beef or veal, that is rolled products, over low heat in order to separate it from the meat.
and stuffed with vegetables, herbs, and other ingredients. Risotto: A classic Italian dish made from Arborio rice, broth, and other ingredients such as cheese,
Persillade: A French term used to describe a mixture of chopped garlic and parsley, often used as vegetables, or meat, cooked slowly and stirred continuously until the rice is tender and creamy.
a flavoring for meats, vegetables, and soups. Roast: A cooking technique that involves cooking food, typically meat, in an oven or over an open
Pesto: A sauce made from basil, garlic, pine nuts, olive oil, and Parmesan cheese, often used as a flame, resulting in a browned and caramelized exterior and a tender interior.
topping for pasta or as a dip. Rondeau: A French term used to describe a wide, shallow pot with low sides and two handles,
Pinch: A small amount of an ingredient, typically salt or spices, that is held between the fingers often used for slow-cooking stews, soups, or braises.
and added to a dish. Roux: A mixture of equal parts fat, such as butter or oil, and flour, often used as a thickener for
Pipe: A technique used to apply decorative frosting or other fillings to cakes, pastries, and other sauces, soups, and stews.
desserts using a pastry bag.
Poach: A cooking technique that involves gently simmering food, typically eggs or fish, in liquid S
until cooked through. Sachet (a.k.a. “bouquet garni”): A small pouch or bundle of herbs and spices, typically including
Point of sale (POS) system: A computerized system used in restaurants and other food service bay leaves, thyme, and parsley, used to flavor soups, stews, and other dishes.
establishments to process orders, payments, and track inventory. Sauté: A cooking technique that involves quickly cooking food in a small amount of oil or fat over
Polenta: A dish made from boiled cornmeal typically served as a side dish or used as a base for high heat, often used for vegetables, meat, or fish.
other dishes. Sautéing: The act of cooking food using the sauté technique.
Potluck: A meal or gathering where each participant brings a dish to share with others, often Scald: A cooking technique that involves briefly boiling a liquid, typically milk or cream, often used
organized among friends or coworkers. in baking to scald milk before adding it to other ingredients.
Praline: A candy made from caramelized sugar and nuts, typically almonds or pecans, often used Score: A technique used to make shallow cuts or incisions in the surface of the meat, often used
as a topping for ice cream or baked goods. to help it cook more evenly or to create a decorative pattern.
Purée: A mixture of food, typically cooked vegetables or fruit, that has been blended or mashed to Sear: A cooking technique that involves cooking meat or fish over high heat to quickly brown and
create a smooth, uniform texture. caramelize the surface, often used to enhance flavor and texture.
Shred: A technique used to cut or tear food, typically meat or cheese, into thin, narrow strips or
pieces.
Simmer: A cooking technique that involves cooking food in liquid at a low temperature, just below
boiling, often used for soups, stews, and sauces.
Skim: A technique used to remove impurities, such as foam or fat, from the surface of a liquid,
typically done while simmering or boiling.
Slice: A technique used to cut food, typically meat or bread, into thin, even pieces.
Smidgen: A small amount of an ingredient, typically used in recipes for spices and seasoning
Sous-vide: A cooking technique that involves vacuum-sealing food in plastic and cooking it in a Turnover: A type of pastry filled with sweet or savory ingredients, typically folded in half and
water bath at a precise temperature for an extended period. baked until golden brown.
Spatchcock: A technique used to prepare poultry, typically a chicken, by removing the backbone
and flattening it before cooking. U
Spice blend: A mixture of different spices and seasonings, typically used to add flavor to dishes. Ultra-pasteurization: A sterilization process that involves heating milk and other dairy products to
Staling: The process by which bread or other baked goods become stale, typically due to a high temperature for a short duration, usually not less than 280° for two seconds. This method
exposure to air. extends the shelf life of dairy products and eliminates harmful bacteria, ensuring that the product
Steam: A cooking technique that involves cooking food over or in. Steam is often used for remains safe for consumption for an extended period. .Umami: A Japanese term used to describe
vegetables, seafood, and dumplings. the fifth basic taste, along with sweet, sour, bitter, and salty. Umami is often described as a
Steep: A technique used to infuse flavor into liquids, typically by immersing herbs, spices, or tea savory or meaty flavor, found in foods such as mushrooms, soy sauce, and Parmesan cheese.
leaves in hot water. Unleavened: Refers to dough or bread made without leavening agents, such as yeast or baking
Stew: A cooking technique that involves slow-cooking food in liquid, typically meat and powder, resulting in a denser texture. Unleavened bread is often found in various cuisines, such
vegetables, often with the addition of seasonings and spices. as matzo in Jewish cuisine, tortillas in Mexican cuisine, and naan in Indian cuisine.
Stir-fry: A cooking technique that involves quickly cooking food over high heat in a wok or skillet,
often used for vegetables and thinly sliced meat. V
Sweat: A cooking technique that involves gently cooking vegetables, typically onions, over low Vandyke: A decorative knife cut used for garnishing vegetables, fruits, and other foods.
heat until they become soft and translucent, often used as a base for sauces and soups. Velouté: A French sauce made from a roux (a mixture of flour and butter) and a light stock,
typically chicken or fish, that is used as a base for other sauces.
T Vermicelli: A type of pasta that is long, thin, and cylindrical in shape, similar to spaghetti but
Table turn: A term used in the restaurant industry that refers to the number of times a table is thinner.
occupied and served during meal service. Victual: Pronounced "vittle", an archaic term for food, typically used in a military context.
Tempering: A process of gradually increasing the temperature of a mixture, often chocolate or Vinaigrette: A sauce made by emulsifying oil and vinegar or another acid, often used as a salad
eggs, to prevent it from seizing or curdling when it is further heated or combined with other dressing or as a marinade for meat or fish.
ingredients. Vitello tonnato: An Italian dish made of thinly sliced veal, typically served cold and topped with a
Ticket (see also “chit”): A slip of paper used to indicate an order, typically in a restaurant kitchen creamy sauce made from tuna, mayonnaise, and capers.
or bar. Vol-au-Vent: A French pastry that consists of a small, hollow case made of puff pastry, typically
Toasting: A cooking technique that involves browning the surface of bread or other foods, often filled with a savory mixture such as chicken or seafood in a cream sauce.
done over an open flame or in a toaster.
Tomato concasse: A technique used to peel, seed, and dice tomatoes, typically used for making W
sauces or salsas. Whip: A technique used to incorporate air into a mixture, often by using a whisk or electric mixer,
Tourner: A French term used to describe a cutting technique where vegetables, such as potatoes resulting in a light and fluffy texture. Whipping is commonly used when making whipped cream,
or carrots, are cut into oblong shapes with seven sides and pointed ends. meringue, and cake batters.
Truss: The act of tying up or binding food, such as meat or poultry, with twine or string to help it Whisk: A utensil used for mixing ingredients together, typically consisting of a series of wire loops
cook evenly. attached to a handle. Whisks are commonly used when beating eggs, whisking sauces, and
emulsifying dressings.

Trussing: A technique used to tie up meat, typically poultry or game birds, in order to maintain its
shape and even cooking during roasting or grilling.

Turmeric: A spice made from the root of the Curcuma longa plant, often used in Indian and
Southeast Asian cuisines to add flavor and color to dishes.
X
Xanthan gum: A polysaccharide used as a thickening agent in food
products, such as sauces, dressings, and ice cream. It is derived from
the fermentation of sugars by the bacterium Xanthomonas
campestris.
Xylitol: A sugar alcohol that is often used as a sugar substitute in
food products. Xylitol is derived from the bark of birch trees and can
also be found in certain fruits and vegetables. It has a similar
sweetness level as sugar but with fewer calories.
Y
Yakitori: A Japanese dish consisting of grilled chicken skewers
typically marinated in a savory sauce made from soy sauce, sake,
and mirin.
Yeast: A single-celled microorganism that is used as a leavening
agent in baking. Yeast is responsible for causing the dough to rise
and giving baked goods a light and airy texture.
Yogurt: A dairy product made by fermenting milk with bacterial
cultures, resulting in a tangy and creamy texture. Yogurt is often
consumed as a breakfast food, snack, or used as an ingredient in
recipes.
Z
Zest: Is a technique that chefs often use when cooking or baking to
extract the outermost layer of the skin from citrus fruits like oranges
and lemons. This thin layer, called zest, is rich in aromatic oils that
can infuse a dish with flavor. To obtain zest, chefs can use a
specialized tool called a zester or a common grater, carefully
removing only the brightly colored skin and avoiding the bitter white
pith below.