Technique

kitchen tools at the table slightly everything

Examples

à Brás

À l'Algérienne

Garnish of small braised tomatoes and sweet potato

French term for "American"

À l'Ancienne

À l'Andalouse

À l'anglaise

Haute cuisine term for dishes poached in water or white stock

À l'archiduc

French term for some dish preparations

À l'ardennaise

À l'ariégeoise

À l'arlésienne

French technique with sautéed eggplant, tomato, and onion

French term for Indian-style preparation

À la bonne femme

French term for simple, good preparation

À la Bordelaise

French term for garnish with bone marrow, shallot, and wine

À la carte

Ordering items individually

À la Clamart

French technique of serving with green peas

À la duchesse

French term for dish served with potato and egg yolk purée

À la Financière

French technique of garnishing meat with cocks' combs and kidneys, sweetbreads, and mushrooms

À la King

Term for dishes with creamed cubed poultry

À la meunière

French term for dishes dredged in flour

À la mode

Term indicating "topped with ice cream"

À la Nantuaise

French term for dishes with Nantua sauce

À la Piemontaise

French term for garnish of risotto and truffles

À la Reine

À la Souvarov

French term for dish cooked in a casserole with foie gras and truffles

À la Toulousaine

French technique, usually referring to ragoût with white sauce

Abaisse

French term for layer of pastry or cake

Acetification

Conversion of alcohol into vinegar

Acid

Chemical compound giving a proton or accepting an electron pair

Acidulate

Process of adding acid to food

Agebitashi

Japanese dish of lightly fried and then marinated foods

Agedashi

Japanese term for fried foods

Aging

Food preparation technique for meats and cheeses

Ahima’a

Aiguillette

French term for long, thin slice of meat

Aillade

Languedoc term for "with garlic", or a garlic sauce

Al burro

Pasta served with butter and Parmesan cheese

Italian dish technique with tomato sauce and cheese

Allumette

Culinary knife cut, producing matchstick-sized slices

Amandine

French term for a dish prepared with almond

Apricoting

French pastry technique of glazing cake with apricot jam

Arai

Japanese technique of chilling sashimi

Aromatics

Ingredients added to enhance aroma of a dish

Aromatize

quimic reaction in which a aromatic system is formed

Au bleu

Au gratin

Technique of topping a dish with grated cheese and broiling

Au lait

French for "with milk"

Bain-marie

Cooking vessel half-filled with hot water to enable gentle steady heat

Bake

Banatu

Bang bang

Descriptive term for dishes similar to bang bang chicken

Barbecue

cooking method and apparatus

Barding

Technique of covering roast meat with bacon slices

Basting

Technique of applying liquid to meat while it cooks

Baton

Batter

Beauharnais

French technique for preparing small cuts of meat, with artichoke hearts and tarragon

Beef stew

combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy

Biga

type of pre-fermentation used in Italian baking

Vaporization of liquid by heat

Boneless

Bordure

French technique of bordering a dish with a ring of another ingredient

Bouquetiere

French term for garnish with vegetables

Braising

combination-cooking method that uses both moist and dry heats

Brandied

Bread dough

paste used in cooking

Breading

residue of dried bread

Brining

Treated by immersion in brine

Broiling

form of cooking that involves dry heat applied to the surface of food

Browning

Brulée

Brunoise

Fine dice cut, or a French dish or soup containing vegetables in broth

Building (cocktail)

Cocktail term of pouring ingredients into serving glass directly

Burning

high-temperature exothermic redox chemical reaction between a fuel (the reductant) and an oxidant, usually atmospheric oxygen, that produces oxidized, often gaseous products, in a mixture termed as smoke

Buttered Eggs

Buzara

Adriatic seafood preparation technique

Candying

type of preserved fruit

Cantonese Slow-Cooked Soup

Caramelization

process of liquifying sugar

Carbonara

pasta dish

Carbonation

Process of dissolving carbon dioxide into a liquid

Casserole

Dishes prepared in a deep baking vessel

Chaud-froid

Molded meat gelatin dish

Cheddaring

Cheese-making process

Chicken Suprême

Term for chicken breast

Chiffonade

slicing technique in which leafy green vegetables are cut into thin strips

Chouriço assado

Churning

process of shaking up cream or whole milk to make butter, usually using a butter churn

Chuttathu

Civet

mammal of the families Viverridae and Nandiniidae

Cocotte

Collagen protein powder

Concasse

French term for a roughly chopped fruit or vegetable

Condé

Classical French technique of poaching fruit in vanilla

Confit

Cooking technique of slow cooking foods immersed in fat or syrup

Coulis

thin sauce made from puréed and strained vegetables or fruits

Country fried

American technique of pounding, breading, and pan-frying

French pastry topping

Crécy

French term for served with carrots

Crinkle cut

slicing that leaves a corrugated surface, done with corrugated knives or mandoline blades

Crinkle cut fries

Crisping

Techniques used to give firm or brittle texture

Crystallize

Process by which a solid with a highly organised atomic or molecular structure forms

Curing

food preservation with salt

Deboning

Deep frying

Deglazing

cooking technique that dissolves browned food residue from a pan

Dehydrating

method of food preservation in which food is dried

Dejazet

French technique with tarragon butter

del mar

Spanish term for "of the sea", or seafood

Dengaku

Japanese celebrations: musical accompaniment and dances

Deviled

Term indicating spice with mustard or chiles

Dietary restriction

Category record for dietary restrictions

Distilling

method of separating mixtures based on differences in volatility of components in a boiling liquid mixture

Double chocolate

Chocolate cake or cookie that contains solid chocolate

Dredge

Cooking term for coating foods with a dry ingredient

Dried

method of food preservation in which food is dried

Drying

removal of water or another solvent by evaporation

Dum pukht

Cooking technique

Earth oven

a simple pit for cooking

Egg wash

Baking technique of brushing beaten egg onto unbaked dough

Emincé

French dish of sliced meat in sauce, also to cut finely

En croûte

Technique of wrapping food in pastry

En papillote

baked in folded pouch

En pyramide

En vessie

Technique of cooking food in a bladder

Enrobing

machine for confectionery

Escalope

cutlet dish

Etuver

French term for cooking in a covered pan without liquid

Fagioli al fiasco

Fermentation

Conversion of food by the action of microorganisms

hand-harvested sea salt

Florentine (technique)

Technique incorporating spinach

Fond

Flavorful solids left in pan after cooking

Fondue

category of dishes in which different types of food are dipped into a warm liquid

Food presentation box

Freeze drying

low temperature dehydration process

Freezing

phase transition in which a liquid turns into a solid

French onion

soup based on meat stock and onions

Frying

cooking of food in oil or another fat

Furai

Japanese deep-frying technique

Gān là

Chinese term for spicy heat

Gastrique

caramelized sugar, deglazed with vinegar

Gavage

Force-feeding technique practiced on poultry

Gelatin

mixture of peptides and proteins derived from connective tissues of animals

Glace de viande

dark brown, gelatinous, flavouring agent used in food preparation

Glazing

coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush

Grilling

form of cooking that involves dry heat applied to the surface of food

Guiso

cooking method

Half and half

Dairy product of mixed milk and cream

Hanetsuki

Japanese shuttlecock game

traditional multi-course Japanese dinner

Haute cuisine

Type of French cuisine

High-Altitude

Highball

family of mixed drinks

Hóng shāo

Chinese "red-braised" cooking technique

Hunter Style

Ice

water frozen into the solid state

Infusion

process of extracting chemical compounds or flavors from plant material in a solvent

style of cooking native to Jamaica

Joconde Imprime

Julienne

Food prepared by cutting into long thin pieces

Kachiyathu

Kadugu Pottikinnnu

Kalua pork

traditional Hawaiian method of cooking

Karaage

Japanese cooking technique

Katsu

Kebab

variety of meat dishes originating in the Middle East

Khatti

Term for "sour" in Indian cuisine

Kinpira

Japanese cooking style

Kippered

fish dish

Kneading

mechanical process of agitating dough in order to accelerate gluten formation

Kobujime

Kushiyaki

poultry and non-poultry items, skewered and grilled, in Japanese cuisine

Lamayo

Fish preserved by drying, as a staple of Philippine cuisine

Larding

Technique of adding fat to meat

Leaching

Process of removing undesirable components through soaking, boiling, or rinsing

Loimulohi

London Broil

North American beef dish

salad composed of small pieces of fruit or vegetables

Maceration

softening or breaking of food into pieces using a liquid

Maître d'hotel sauce

French sauce made with butter, parsley, and lemon juice

Makhani

North Indian technique of cooking with rich butter sauces

Marengo

French technique with tomato sauce, garlic, white wine, mushrooms, and crayfish

Marinade

process of soaking foods in a seasoned, often acidic, liquid before cooking

Mashing

heating grain and water into mash

Masséna

French haute cuisine technique with marrow and artichokes

Meat hanging

process that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging

Meatloaf

dish of ground meat formed into a loaf shape

Medallion

Milanese

Term for pounded, breaded, and pan-fried meats

Mincing

Technique of finely dividing ingredients into uniform pieces

Mother sauce

One of five "mother sauces" described by Auguste Escoffier

Mulling

Neat

terms used in drinking culture and bartending

Newburg sauce

Sauce with béchamel, egg, and sherry

Nimono

Japanese simmered dish

Nixtamalization

Process of preparing corn with alkaline solution

French for "in our way"

Nouvelle cuisine

approach to food cooking and presentation

Olathiathu

On the rocks

terms used in drinking culture and bartending

Paillard

French term for meat pounded flat

Paksiw

Filipino term for dishes cooked in vinegar and garlic

Pan drippings

Flavorful juices collected in pan after roasting meat

Pan Frying

Par-boiling

partial boiling of food as the first step in the cooking process

Parching

Term for drying through heat

Pâte échaudé

French technique of poaching or boiling dough before baking

sauce or seasoning mix

Pibil

earth oven from Yucatan (Mexico)

Piccata

italian dish

Pickled and Preserved Vegetable

Preservation either by anaerobic fermentation in brine or immersion in vinegar

Pickling

process of preserving, by either anaerobic fermentation in brine or immersion in vinegar

Brewing technique of adding calcium sulfate

Plats-volants

French term for dishes presented to guests without being placed on the table

Poaching

Cooking with immersion in lower-temperature liquid

Pollichathu

Pre-ferment

type of pre-fermentation used in Italian baking

Pressure cooker

utensil for cooking food under high pressure steam

Primavera

Printanier

French technique of garnishing with spring vegetables

Prix fixe

Fixed-price menu with few options

cooked food, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste

Puzhangiathu

Pwason boukannen

Quenelle

French dish of a soft food, shaped with two spoons

Rajasic

Ayurvedic term for stimulating foods including red meat, root vegetables, chili, coffee

Red-Cooking

Reduction

Rendering

conversion of waste animal material into usable items

Roasting

cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides

Robatayaki

the method of cooking on the grill in the presence of the client and the dish obtained as a result of such cooking

Rosvopaisti

Finnish term for meat roasted in cooking pit

Rotisserie

Cooking method of rotating meat over a heat source

Salpicon

Technique of binding finely diced ingredients with sauce or liquid

Salt crust

Technique of covering food with salt and baking

Salting

Preservation of food with dry salt

Samseon

Saor

Satvik

Ayurvedic term for vegetarian foods with no dairy, onion, or garlic

salt produced from the evaporation of seawater

Sear

Seasoning

the process of imparting flavor to or improving the flavor of food

Seeding

Shioyaki

Shirred eggs

Eggs that have been baked in a flat-bottomed dish

Shocking

cooking method

Shuizhu

Chinese dish with poached beef or fish

Simmering

food preparation technique

Skewering

Slow cooker

electrical cooking appliance used to prepare food by simmering for several hours, mostly unattended

Slurry

thin sloppy mud or cement or, in extended use, any fluid mixture of a pulverized solid with a liquid (usually water), often used as a convenient way of handling solids in bulk

Smoking

exposing food to the smoke to flavour or preserve it

Sofrito

Flavor base in Latin American, Spanish, Italian, and Portuguese cuisine

Sourdough rye starter

Sous vide

food cooking method using prolonged low-temperature heat

Sparkling

General term for carbonated or fizzy drinks

Spatchcock

method of preparing meat, fish, or poultry for cooking

Spent starter

Spice tempering

South Asian cooking technique

Spicy

condition of having a strong, sharp smell or flavor that is often so strong that it is unpleasant

Sponge (bread-making)

bread making process

Starter (bread-making)

fermentation starter

Steam

Water in the gas phase

Stew

combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy

Stew meat

combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy

Stir frying

Cooking technique of frying ingredients in small amounts of very hot oil

Stone-ground

stones used in gristmills, for grinding wheat or other grains

Straight Up

Stuffing

edible substance or mixture, often a starch, used to fill a cavity in another food item while cooking

Sugar panning

Confectionery technique

Sugar sculpture

Suprême

Term for various French techniques

Table d'hôte

Fixed-price menu with few options, similar to prix fixe

Tamasic

Ayurvedic term for heavy foods including meat, alcohol and other fermented food, dairy

Tataki

Food preparation method in Japanese cuisine

Tempering

Tempering (chocolate)

Process of developing smooth, firm finish in chocolate

Tenderizing

Process of making meat softer

Teppanyaki

Japanese cooking style on hot flattop stove

Technique of applying direct dry heat

Tomato concassé

Peeled, seed, and chopped tomato

Topping up

Cocktail term for filling glass with mixer

Tossed

Tsukudani

simmered Japanese side dish

Turban

Haute cuisine circular presentation of a dish

Cocktail term for drink served by straining out ice

Varathathu

Véronique

French term for dishes sauced with white wine sauce and grapes

chemical compound with raw molecular formula H₂O; main constituent of the fluids of most living organisms

Wine Technique

Wok hei

Cantonese cooking term for flavor and aroma of open flame wok cooking

Wrap

food dish made with a soft flatbread rolled around a filling

Zarb

Subcategories: Abaisse^fr Acetification Acid Acidulate Agebitashi^jp-ro Agedashi^jp-ro Aging Ahima’a Aiguillette^fr Aillade Al Dente Al burro^it Alicha^am Alla Parmigiana Alla creta Allumette^fr Amandine^fr Apricoting Arai^jp-ro Aromatics Aromatize Au bleu Au gratin Au lait Bain-marie^fr Bake Banatu^am Bang bang Barbecue Barding Basting Baton Batter Beauharnais Beef stew Biga Blackened seasoning Blanching Blooming Boiling Boneless Bordure^fr Bouquetiere^fr Braising Brandied Bread dough Breading Brining Broiling Browning Brulée^fr Brunoise Building (cocktail) Burning Buttered Eggs Buzara Candying Cantonese Slow-Cooked Soup Caramelization Carbonara^it Carbonation Casserole Chaud-froid^fr Cheddaring Chicken Suprême Chiffonade Chouriço assado Churning Chuttathu Civet^fr Cocotte^fr Collagen protein powder Concasse^fr Condé^fr Confit Coulis^fr Country fried Course Court-bouillon Craquelin^fr Crinkle cut Crinkle cut fries Crisping Crystallize Crécy^fr Curing Deboning Deep frying Deglazing Dehydrating Dejazet^fr Dengaku^jp-ro Deviled Dietary restriction Distilling Double chocolate Dredge Dried Drying Dum pukht Earth oven Egg wash Emincé^fr En croûte^fr En papillote^fr En pyramide^fr En vessie Enrobing Escalope Etuver^fr Fagioli al fiasco Fermentation Filet Flambé Fleur de sel Florentine (technique) Fond^fr Fondue Food presentation box Freeze drying Freezing French onion Frying Furai^jp-ro Gastrique^fr Gavage Gelatin Glace de viande^fr Glazing Grilling Guiso Gān là^zh-ro Half and half Hanetsuki^jp-ro Hasselback Hassun^jp-ro Haute cuisine^fr High-Altitude Highball Hunter Style Hóng shāo Hāngi Ice Infusion Instant Pot Inversion Ishiyaki^jp-ro Itadori^jp-ro Itamemono^jp-ro Jerk Joconde Imprime Julienne Kachiyathu Kadugu Pottikinnnu Kalua pork Karaage^jp-ro Katsu^jp-ro Kebab Khatti Kinpira^jp-ro Kippered Kneading Kobujime Kushiyaki^jp-ro Lamayo Larding Leaching Loimulohi London Broil Lowball Lyonnaise^fr Maavu kuzhachathu Macedonia Maceration Makhani^hi Marengo Marinade Mashing Masséna^fr Maître d'hotel sauce^fr Meat hanging Meatloaf Medallion Milanese Mincing Mother sauce^fr Mulling Neat Newburg sauce Nimono Nixtamalization Nizakana^jp-ro No Bake No-Knead Norfolk style Nouvelle cuisine^fr Olathiathu On the rocks Paillard^fr Paksiw^fil Pan Frying Pan drippings Par-boiling Parching Pattichu Varathathu Pattichu olathiathu Paysanne Peka Persillade Pibil Piccata^it Pickled and Preserved Vegetable Pickling Pit Beef Plancha Plaster Plats-volants^fr Poaching Pollichathu Pre-ferment Pressure cooker Primavera^it Printanier^fr Prix fixe^fr Provençale^fr Pulling Purattiathu Purée Puzhangiathu Pwason boukannen Pâte échaudé^fr Quenelle^fr Rajasic Red-Cooking Reduction Rendering Roasting Robatayaki Rosvopaisti^fi Rotisserie Salpicon^fr Salt crust Salting Samseon^kr-ro Saor Satvik Sautéing Scalloped Sea Salt Sear Seasoning Seeding Shioyaki^jp-ro Shirred eggs Shocking Shuizhu Simmering Skewering Slow cooker Slurry Smoking Sofrito^es Sourdough rye starter Sous vide^fr Sparkling Spatchcock Spent starter Spice tempering Spicy Sponge (bread-making) Starter (bread-making) Steam Stew Stew meat Stir frying Stone-ground Straight Up Stuffing Sugar panning Sugar sculpture Suprême^fr Table d'hôte^fr Tamasic Tataki^jp-ro Tempering Tempering (chocolate) Tenderizing Teppanyaki Teriyaki Teriyaki sauce The Works Toasting Tomato concassé Topping up Tossed Tsukudani^jp-ro Turban Up Varathathu Vevichathu Villachayathu Véronique Wafu chuka^jp-ro Water Wine Technique Wok hei Wrap Zarb del mar^es notre façon^fr À l'Algérienne^fr À l'Amiral^fr À l'Amoricaine^fr À l'Ancienne^fr À l'Andalouse^fr À l'alsacienne^fr À l'américaine^fr À l'anglaise^fr À l'archiduc^fr À l'ardennaise^fr À l'ariégeoise^fr À l'arlésienne^fr À l'artagnan À l'athénienne^fr À l'autrichienne^fr À l'étuvee À la Bordelaise^fr À la Clamart^fr À la Financière^fr À la King À la Nantuaise^fr À la Piemontaise^fr À la Reine^fr À la Souvarov^fr À la Toulousaine^fr À la bonne femme^fr À la carte À la duchesse^fr À la meunière^fr À la mode à Brás^pt à l'indienne^fr