The Complete Culinary Glossary Compendium
A Comprehensive Guide to Culinary Terms and Cooking Methods
Table of Contents
- Basic Cooking Methods
- Advanced Cooking Techniques
- Preparation Techniques
- Kitchen Equipment & Tools
- Ingredients & Food Terms
- Sauce & Garnish Terms
- Baking & Pastry Terms
- Measurements & Temperatures
- Professional Kitchen Terms
Basic Cooking Methods
Dry Heat Methods
Baking: Cooking food in an enclosed oven using dry heat, typically at moderate temperatures (150-220°C). Essential for breads, cakes, and casseroles.
Grilling: Cooking food over direct heat, traditionally over an open flame or hot coals. In British usage, this often refers to cooking under a grill (what Americans call “broiling”).
Roasting: Cooking in an oven with dry heat, usually at higher temperatures than baking (180-250°C). Traditionally done in a roasting tin with some fat to promote browning and prevent drying.
Barbecuing: Slow cooking over indirect heat with smoke, typically outdoors. Different from grilling in that it uses lower temperatures over longer periods.
Frying: Cooking in hot fat or oil. Subdivided into:
- Shallow frying: Using a small amount of fat in a pan
- Deep frying: Completely submerging food in hot oil (160-190°C)
Sautéing: Quick cooking in a small amount of fat over high heat whilst tossing or stirring frequently. From French “sauter” meaning “to jump.”
Searing: Browning the surface of food quickly over high heat to develop flavour through the Maillard reaction.
Moist Heat Methods
Boiling: Cooking in water or stock at 100°C, with vigorous bubbling.
Simmering: Cooking in liquid just below boiling point (85-95°C), with gentle bubbling.
Poaching: Gentle cooking in liquid at 70-80°C, just below simmering. The liquid should barely move.
Steaming: Cooking food over boiling water using the steam, without direct contact with the liquid.
Braising: Combination cooking method involving both browning and slow cooking in liquid. Food is partially covered with liquid.
Stewing: Similar to braising but with smaller pieces of food completely covered in liquid.
Advanced Cooking Techniques
Au Bain-Marie: Cooking or keeping food warm by placing the container in a larger vessel of hot water. Also called a “double boiler” or “bain-marie.”
Blanching: Brief boiling followed immediately by plunging into ice water to stop the cooking process. Used to partially cook vegetables or remove strong flavours.
Confit: Very slow cooking in fat at low temperature, traditionally used for preserving duck or goose.
En Papillote: Cooking food sealed in parchment paper or foil to steam in its own juices.
Espuma: an airy, light foam or froth created from a liquid ingredient, such as a soup, sauce, or puree, by introducing air into it using a cream whipper or a mechanical blender, popularised by 3Michelin star chef Ferran Adria at El Bulli – see Lemon Posset Espuma recipe.
Flambéing: Igniting alcohol added to a dish to burn off the alcohol whilst retaining flavour.
Reducing: Simmering or boiling a liquid to decrease its volume and concentrate flavours.
Tempering: Gradually raising or lowering the temperature of an ingredient to prevent curdling or seizing.
Sous Vide: Vacuum-sealing food and cooking it in a precisely controlled water bath at low temperatures.
Preparation Techniques
Brunoise: Very fine dice, approximately 2mm cubes.
Concassé: Tomato concassé is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions.
Julienne: Cutting into thin, matchstick-like strips (2mm x 2mm x 5cm).
Chiffonade: Rolling leafy vegetables and cutting into thin ribbons.
Macédoine: Medium dice, roughly 5mm cubes.
Mirepoix: A mixture of diced vegetables (typically onions, carrots, and celery) used as a flavour base.
Scoring: Making shallow cuts in the surface of food to prevent curling or to allow marinades to penetrate.
Trussing: Tying poultry or meat with string to maintain shape during cooking.
Barding: Wrapping lean meat with thin sheets of fat or bacon to prevent drying.
Larding: Inserting strips of fat into lean meat using a larding needle.
Marinating: Soaking food in a seasoned liquid to add flavour and sometimes to tenderise.
Dredging: Lightly coating food with flour, breadcrumbs, or other dry ingredients.
Panning: British term for coating food with breadcrumbs before frying.
Kitchen Equipment & Tools
Aga: A type of heat-storage stove and cooker popular in British homes.
Bain-Marie: A double boiler or water bath for gentle cooking or keeping food warm.
Balloon Whisk: A large, bulbous whisk ideal for incorporating air into mixtures.
Chinois: A fine-mesh conical strainer for producing very smooth sauces.
Fish Slice: British term for what Americans call a “spatula” or “turner.”
Hob: British term for the cooktop or stovetop.
Mandoline: Adjustable slicing device for creating uniform cuts.
Palette Knife: A flexible, flat-bladed knife used for spreading and lifting.
Piping Bag: Cone-shaped bag used for decorating with icing or cream.
Proving Basket: Wicker basket used for the final rise of bread dough.
Ramekin: Small ceramic or glass dish for individual portions.
Sieve: British term for a strainer.
Wooden Spoon: Essential British cooking utensil for stirring without scratching.
Ingredients & Food Terms
Aubergine: British term for eggplant.
Bangers: British colloquial term for sausages.
Bicarbonate of Soda: British term for baking soda.
Caster Sugar: Fine granulated sugar, finer than granulated but coarser than icing sugar.
Chips: Thick-cut fried potatoes (American “french fries” are called “fries” in Britain).
Coriander: Fresh herb; the seeds are used as a spice.
Cornflour: British term for cornstarch.
Courgette: British term for zucchini.
Double Cream: Heavy cream with 48% fat content.
Gammon: Cured pork leg, similar to ham but sold raw.
Icing Sugar: Powdered sugar or confectioner’s sugar.
Maltodextrin: Food additive extracted from starch used as a stabiliser, thickener, and preservative.
Mince: British term for ground meat.
Plain Flour: All-purpose flour without raising agents.
Prawns: British term for what Americans call “shrimp.”
Quenelle: Three-sided oval (rugby ball) shape created with two spoons, similar to Rocher
Rocher: Creates a smooth scoop in a similar size to a quenelle, but lacks the definition of the 3 sides.
Rocket: British term for arugula.
Self-Raising Flour: Flour with baking powder already added.
Single Cream: Light cream with 18% fat content.
Spring Onions: Scallions or green onions.
Swede: British term for rutabaga.
Garnish Terms
Béchamel: White sauce made from butter, flour, and milk; one of the five mother sauces.
Coulis: Smooth sauce made from puréed fruit or vegetables.
Emulsion: A mixture of two liquids that don’t naturally combine (like oil and vinegar).
Glaze: Shiny coating applied to food, either sweet or savoury.
Gravy: British sauce made from meat drippings, often thickened with flour.
Hollandaise: Rich sauce made from egg yolks, butter, and lemon juice.
Jus: Natural juices from roasted meat, often served as a light sauce.
Liaison: Mixture of egg yolks and cream used to thicken and enrich sauces.
Roux: Equal parts butter and flour cooked together, used to thicken sauces.
Velouté: Sauce made from roux and light stock; one of the mother sauces.
Baking & Pastry Terms
Beating: Vigorously mixing to incorporate air and create volume.
Creaming: Beating butter and sugar together until light and fluffy.
Proving: British term for allowing yeast dough to rise.
Knocking Back: Punching down risen dough to release gas bubbles.
Blind Baking: Pre-baking pastry cases without filling, using baking beans.
Choux Pastry: Light pastry made with eggs, used for éclairs and profiteroles.
Puff Pastry: Laminated pastry with many thin layers of butter.
Shortcrust Pastry: Basic pastry made with flour, fat, and liquid.
Swiss Roll: Thin sponge cake rolled with filling; called “jelly roll” in America.
Victoria Sponge: Classic British cake with jam and cream filling.
Folding: Gentle mixing technique to preserve air in light mixtures.
Rubbing In: Method of incorporating fat into flour using fingertips.
Pâte de Fruits (Pate de fruit):Is a type of traditional French confectionery made of a set fruit paste, usually served as a petit four. The flavour of the fruit is concentrated, similar to making a jam.
Measurements & Temperatures
British Measurements
- Stone: 14 pounds (used for body weight, occasionally for large joints of meat)
- Pound (lb): 454 grams
- Ounce (oz): 28.35 grams
- Pint: 568ml (Imperial pint, larger than American pint)
- Gill: Quarter pint (142ml)
- Fluid Ounce: 28.4ml
Gas Mark Temperatures (Traditional British Oven Settings)
- Gas Mark 1: 140°C (275°F) – Very Cool
- Gas Mark 2: 150°C (300°F) – Cool
- Gas Mark 3: 170°C (325°F) – Warm
- Gas Mark 4: 180°C (350°F) – Moderate
- Gas Mark 5: 190°C (375°F) – Moderately Hot
- Gas Mark 6: 200°C (400°F) – Hot
- Gas Mark 7: 220°C (425°F) – Hot
- Gas Mark 8: 230°C (450°F) – Very Hot
- Gas Mark 9: 240°C (475°F) – Very Hot
Professional Kitchen Terms
Brigade System: Kitchen hierarchy established by Auguste Escoffier.
Chef de Partie: Section chef responsible for a specific area of the kitchen.
Commis: Junior chef or apprentice.
Garde Manger: Cold kitchen section responsible for salads, cold appetisers, and charcuterie.
Mise en Place: Having all ingredients prepared and organised before cooking begins.
Pass: The service area where finished dishes are plated and collected.
Service: The period when meals are being served to customers.
Covers: Number of customers served or meals prepared.
86’d: Restaurant slang meaning an item is no longer available.
In the Weeds: Being overwhelmed during busy service periods.
Plating: The art of arranging food attractively on the plate.
Expediting: Coordinating the final assembly and timing of dishes during service.
Essential Cooking Processes
Caramelisation
The browning of sugars when heated, creating complex flavours and golden-brown colour. Occurs naturally when roasting vegetables or searing meat.
Maillard Reaction
Chemical reaction between amino acids and sugars when heated, responsible for browning and flavour development in cooked foods.
Deglazing
Adding liquid to a pan to dissolve the browned bits (fond) left after searing, creating the base for sauces.
Rendering
Slowly cooking fatty meat or fat to extract the liquid fat, leaving crispy residue.
Clarifying
Removing impurities from stocks, broths, or butter to create clear liquids.
Seasoning
Gradually building up flavour layers during cooking, or treating cast iron cookware to create a non-stick surface.
Regional British Terms
Bubble and Squeak: Fried leftover vegetables, typically cabbage and potatoes.
Faggots: Traditional British meatballs made with pork offal and breadcrumbs.
Haggis: Scottish dish of minced offal with oatmeal, traditionally cooked in a sheep’s stomach.
Pudding: In British usage, can refer to dessert generally, or specific dishes like black pudding (blood sausage) or Yorkshire pudding.
Rasher: A thin slice of bacon.
Spotted Dick: Traditional British steamed pudding with dried fruit.
Toad in the Hole: Sausages cooked in Yorkshire pudding batter.
Welsh Rarebit: Cheese sauce served on toast (not “rabbit”).
Food Safety & Storage Terms
Danger Zone: Temperature range (5-63°C) where bacteria multiply rapidly.
Core Temperature: Internal temperature of food, crucial for food safety.
FIFO: “First In, First Out” – stock rotation principle.
Use By Date: Safety date – food should not be consumed after this date.
Best Before Date: Quality date – food may be safe but quality may deteriorate.
Chilling: Storing food at 0-5°C.
Freezing: Storing food at -18°C or below.
Wine & Beverage Terms
Decanting: Pouring wine carefully to separate it from sediment.
Mulling: Heating wine or cider with spices.
Proof: Measure of alcohol strength (British proof = 1.75 × alcohol percentage).
Tasting Notes: Description of wine’s aroma, flavour, and characteristics.
Vintage: Year the grapes were harvested.
Menu & Service Terms
À la Carte: Ordering individual dishes from the menu rather than a set meal.
Prix Fixe: Fixed-price menu with limited choices.
Table d’Hôte: Complete meal offered at a fixed price.
Dégustation: Tasting menu featuring multiple small courses.
Amuse-Bouche: Small appetiser served complimentary before the meal.
Mise en Place: Everything in its place – the preparation and organisation before service.
Texture & Consistency Terms
Al Dente: Pasta cooked until firm to the bite, not soft.
Emulsified: Two liquids combined into a stable mixture.
Gelatinised: Starch swollen and thickened when heated with liquid.
Ribbon Stage: When beaten eggs and sugar fall in ribbons from the whisk.
Soft Peaks: Beaten cream or egg whites that hold their shape but tips curl over.
Stiff Peaks: Beaten cream or egg whites that hold their shape firmly.
Flavour Terms
Umami: The fifth taste, characterised by savoury, meaty flavours.
Acidic: Sharp, tart flavours from acids like lemon juice or vinegar.
Astringent: Dry, puckering sensation in the mouth.
Bitter: One of the basic tastes, often found in coffee, dark chocolate, or burnt foods.
Piquant: Sharp, stimulating flavour, often from spices or peppers.
Robust: Strong, full flavour.
Delicate: Subtle, light flavour that can be easily overwhelmed.
Cutting Techniques
Batonnet: Stick-shaped cuts, 6mm x 6mm x 5-6cm.
Concassé: Roughly chopped, particularly tomatoes that have been peeled, deseeded, and chopped.
Dice: Cutting into small cubes of various sizes.
Mince: Chopping very finely, almost to a paste.
Shred: Cutting into long, thin strips.
Slice: Cutting into flat pieces of uniform thickness.
Zest: The coloured outer layer of citrus skin, containing essential oils.
Cooking States & Doneness
Meat Doneness (Internal Temperatures)
- Rare: 49-52°C, red centre
- Medium Rare: 52-57°C, warm red centre
- Medium: 57-63°C, warm pink centre
- Medium Well: 63-68°C, slightly pink centre
- Well Done: 68°C+, no pink
Egg Cookery
Coddled: Very gently cooked, just warmed through.
Soft-Boiled: White set, yolk runny (3-4 minutes).
Hard-Boiled: Both white and yolk fully set (8-10 minutes).
Scrambled: Gently cooked whilst stirring to form soft curds.
Preservation Methods
Curing: Preserving meat or fish with salt, sugar, and sometimes nitrites.
Smoking: Preserving and flavouring with wood smoke.
Pickling: Preserving in vinegar or brine.
Jam: Fruit preserve with high sugar content.
Marmalade: Citrus preserve, traditionally made with bitter oranges.
Chutney: Sweet and sour preserve with fruits, vegetables, and spices.
Sterilised jars are crucial to the safe preservation methodSpeciality British Cooking Terms
Clotted Cream: Thick cream traditional to Devon and Cornwall, made by heating cream slowly.
Crackling: Crispy skin of roasted pork.
Dripping: Fat collected from roasted meat, traditionally saved for cooking.
Faggot: Seasoned pork meatball, often wrapped in caul fat.
Forcemeat: Mixture of minced meat, fat, and seasoning used for stuffing.
Gammon: Cured but uncooked bacon joint.
Lardy Cake: Sweet bread made with lard, sugar, and dried fruit.
Offal: Internal organs and entrails of animals used as food.
Potted: Food preserved in fat, traditionally in small pots.
Scratchings: Crispy pieces of fried pork skin.
Stocks & Soups
Brown Stock: Dark stock made from roasted bones and vegetables.
White Stock: Light-coloured stock made from unroasted bones.
Fish Stock: Light stock made from fish bones and vegetables, cooked briefly.
Court Bouillon: Aromatic poaching liquid for fish.
Bisque: Rich, creamy soup typically made from shellfish.
Broth: Light soup with clear liquid and visible ingredients.
Consommé: Clear soup made from clarified stock.
Potage: Thick soup, often puréed.
Dairy & Egg Terms
Clarified Butter: Butter with milk solids removed, higher smoking point.
Crème Fraîche: Slightly soured cream with tangy flavour.
Custard: Mixture of eggs and milk, cooked gently until thickened.
Curd: Thick mixture made from eggs, butter, sugar, and citrus.
Sabayon: Light, foamy sauce made from egg yolks, sugar, and wine.
Zabaglione: Italian version of sabayon, often served as dessert.
Garnish & Presentation
Brunoise Garnish: Tiny diced vegetables used as garnish.
Croutons: Small pieces of toasted or fried bread.
Microgreens: Young vegetable greens used as garnish.
Quenelle: Elegant oval shape formed using two spoons.
Turned Vegetables: Vegetables cut into uniform barrel shapes.
Julienne Garnish: Thin vegetable strips used for garnish.
Cooking Chemistry Terms
Coagulation: Protein transformation when heated, causing eggs to set.
Fermentation: Process where yeast converts sugars to alcohol and CO₂.
Gluten Development: Formation of elastic protein network in bread dough.
Oxidation: Chemical reaction with oxygen, causing browning in fruits.
Gelatinisation: Starch granules swelling and thickening liquid when heated.