What The Food

Glossary

Bain Marie – Using a pot of hot water to heat another item in a bowl placed on top
Boil – When bubbles are created from high flame cooking
Broil – Using the oven to brown food near the top of the oven
Bouquet Garni – A small parcel dropped into soup of parsley stalks, thyme and bay leaves
Chiffonade– finely sliced vegetables usually scallions and herbs
Chop – Large chunks of food roughly chopped
Concasse (con-ka-say) – When de-skinning tomatoes by dropping into boiling water
Confit (Con-Fi)– Cooking something submerged in oil – Tomato Confit
Cream – Mixing butter and sugar together to form a fluffiness
Dice – Small cuts
Dredge Station – Usually using flour then Egg and then Panko to create a coating
Glug – When liquid is poured into a bowl
Grease – What’s left after cooking down a protein
Incorporate – Mix ingredients together
Mince – Very small dice
Mirepoix – French term for lightly sautéing carrots, celery and onion
Mise en plate – French term for “having everything in it’s place” prior to cooking
Mix – When using more than one ingredient usually in a bowl
Pulse – Small bursts of chop in a food processor
Release – When food sears enough to not stick to the pan
Rest – Putting something aside to allow time between uses
Rough Chop – Cutting product without care
Sauté – When foods are cooked with butter or oil
Set-Up – Allowing the food to cool and “firm up”
Simmer – term used for low flame cooking
Slice – A thin slice
Soffritto – Italian term for cooking carrots, celery and onion together
Sweat – The process to extract water from a vegetable using salt and heat
Sprinkle – Small amount lightly positioned over the food
Transfer – Moving food from the pan to the plate or pan to a resting place
Whip – Quickly mixing ingredients together to smooth or make light