Culinary Terminology

Whip

• To beat rapidly to incorporate air

• Adding an ingredient to make it lighter

• Mix thoroughly

• Boil down to reduce volume

Julienne

• to cut a food into very small pieces

• to cut food into cubes

• to cut foods into thin strips

• to chop foods

Deglaze

• scraping the bowl of the leftovers

• dissolve the thin glaze of juices and brown bits in the pan

• to remove the fat from the surface of soups

• to cause a dry substance to pass into a solution in a liquid

Dredge

• to sprinkle or coat with flour before frying

• to pan fry

• sprinkle drops of liquid over a food

• cut foods into small cubes

Cream

• milk fat

• to melt the fat out of a meat

• to preserve meats

• to soften a fat

Blanch

• to immerse in rapidly boiling water for a short period of time

• to boil in water for a long time

• to incorporate two or more ingredients

• to moisten foods during cooking using the pan drippings

Fillet

• A fish piece

• To remove the fat from a meat

• To remove the bones from a meat or fish

• the act of cutting up a protein

Knead

• to work and press dough using your palms

• to mix a dough

• to cook in hot fat

• to remove the bones from a meat or fish

Pare

• to remove the bones from meat or fish

• to remove the skin of a fruit or vegetable

• to mash foods to a perfectly smooth consistency

• to boil down to reduce the volume

Sear

• to brown very quickly by intense heat

• to cook slowly in liquid over low heat

• to cut narrow grooves or gashes partway through the outer surface of food

• to make solid fat into liquid by melting it slowly