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Recipe and Cooking Terms

These are commonly used terms in recipes and cooking. I have added this page because at some point, I have needed to know what a paticular term meant myself, or someone e-mailed a question regarding a term used in a recipe. I have not added every possible term. I wanted to make this useful and not overwelming.

Common terms used in recipes and cooking

Al dente Indicating that pasta is cooked just enough to still have a firm texture, also described as chewy.

Baste Using a spoon, brush, baster or ladle, most of the time this method is used with meat recipes, and the natural juices from it as it cooks. This helps in keeping the food moist as it cooks.

Bais-slice Refers to cutting meat or vegetables at a 45 degree angle. Often used for oriental recipes.

Bechamel A white sauce made by boiling milk and adding it to a roux sauce. Usually seasoned with salt, pepper, cayenne and nutmeg.

Blackened A common Cajun cooking method, usually for meats and seafood. Coating with selected seasonings and then charring over high heat either in a skillet or on a grill.

Blanch A method used most frequently in preparing fruits and vegetables for freezing or canning. Also used for loosening skins from tomatoes, peaches, nuts etc, or to partially cook vegetables and fruits by dipping the item into boiling water or steaming.

Bouquet garni A bundle of herbs wrapped in cheesecloth used alot in traditional French soups, stocks and stews, using parsley, thyme and bay leafs. Amounts of spices and time added to dishes varies.

Bordelaise A brown sauce served with red meats, made with red wine, shallots, beef broth and flour.

Chiffonade A technique to cut herbs and lettuce to be used either lightly sauteed or raw in soups. Stack a few leaves of lettuce or bay leaves (just for example) roll tightly into a cigar shape, cutting crosswise in very thin strips. This is also a French phrase meaning “made of rags”.

Consommé A clear strong flavored soup, made from well seasoned stock.

Du jour Meaning item of the day, sometimes referring to an item not specified on the regular menu.

Escarole Part of the endive family or salad greens. There are two main varities, the curly or narrow-leaved endive used mainly for salads, and broad leaved used mostly for cooking.

Julienne Match stick shape and sized cut vegetables. If you don’t have a julienne cutting gadget, you can cut for example, zucchini crosswise into 2 inch long pieces, then cut lenghtwise slices 1/8 to 1/4 inch thick, then stacking a few together cut thru all slices to make julienne strips.

Mincemeat A mixture of apples, currants, raisins, spices and sometimes cooked beef all chopped very finely. More commonly found around the holidays.

Paté Ground meat or liver made into a paste.

Puree To make liquid out of solid foods, usually by using a food processor or blender.

Ramekin A glass baking dish that is small and shallow. Used for baking and serving.

Roux A thickener made from equal parts butter and flour, used in soups, gravies, stews and sauces. You must heat the butter over a low heat, then slowly add flour with a whisk. Cook until golden or a rich brown color.

Sauté To quickly cook or brown food in a small amount of hot fat.

Sear To quickly brown all sides using high heat to seal in juices.

Zest The outer portion of an orange or lemon rich in fruit oils and often used as a seasoning or flavoring. Use a zester, fruit peeler or grater, don’t use the white layer it will be really bitter.