gremolata a flavoring mixture consisting of parsley, garlic, and lemon peel, used in Hungarian goulash and other dishes.
hard-boil to cook an egg until the yolk becomes solidified.
infuse to impart flavoring from one food item into another, as a tea bag infuses flavor into water.
larding placing vegetables or strips of fat into a piece of cooking meat to keep it from drying out.
macerate to bathe or steep fruits in wine or liquor.
marinate to bathe or steep a food in a seasoned sauce or other liquid for an extended time; to tenderize and to impart flavor.
mince to chop very finely.
nap to coat lightly with sauce.
nuke slang, to cook in a microwave.
panbroil to cook in a frying pan with little or no grease.
parboil to boil briefly without fully cooking; to soften hard vegetables, such as potatoes or carrots, for cooking with softer vegetables requiring lesser cooking times.
pare to slice off the outermost layer or skin, especially of a fruit.
pickle to preserve in spiced brine or vinegar.
poach to cook, especially eggs, in water at or near the boiling point.
reduce to concentrate and thicken a liquid by boiling away water.
refresh to place hot food into cold water to halt the cooking process.
render to melt down or remove fat.
roast to cook in an oven in an uncovered pan.
salt to preserve by coating with salt.
scald to briefly submerge fruits or vegetables into boiling water to loosen their skins for easy peeling.
scallop to bake with a sauce and a topping of bread crumbs. Also, to cut in the shape of a scallop.
scallopini a thin slice of meat sauteed in wine. Also spelled scallopine.
sear to brown meat rapidly with high temperature, either in a frying pan, over a grill, or under a broiler.
seed to remove seeds from a fruit or vegetable.
season to add spices or flavorings to a food. Also, to remove warps from a cast-iron pan by heating it in an oven for an extended time. Oiling the cooking surface before the pan is placed in the oven also helps to create somewhat of a natural nonstick surface.
shred to cut into threads and strips.
shirr to bake eggs in a buttered dish, often with crumbs and cheese.
sieve to strain food or liquid through a strainer or sieve.
sift to introduce air and to strain out large clumps by shaking dry ingredients through a mesh device or sifter.
simmer to cook over low heat, just below the boiling point.
skin to remove the skin of poultry or fish.
smoke to hang or lay foods over a smoky fire for an extended period to either preserve a food or impart a smoky flavor to it. Can also be achieved with a home smoker.
soft-boil to boil an egg for a brief time so the yolk remains soft.
steam to cook in a steamer basket just above boiling water in a covered pan.
sweat to cook vegetables in fat over very low heat.
tenderize to soften and make meat easier to chew by either marinating it or by pounding it for an extended time with a mallet.
truss to tie or bind up for cooking, as a turkey's legs.
vandyke small zig zags cut into fruit or vegetable halves, which are used as a garnish.
water bath a very gentle method of cooking delicate foods and preventing them from breaking or curdling. The food is placed in a container, which is then placed in water that is gently heated. Also known as a bain marie.
whip to beat until fluffy and airy.
whisk to beat or stir with a whisk.
zest to shave off the outermost layer of skin on an orange or lemon, used for flavoring.
French Cooking Terms
accolade an arrangement of two chickens, ducks, or fish back to back on a serving platter.
affriole fresh from the garden.
aillade garlic sauce.
a la bayonnaise in the style of Bayonne—garnished with braised onions and gherkins.
a la bearnaise in the style of Bearn—a thick sauce made from eggs, butter, and mustard.
a la Beauharnais in the style of Beauharnais—gar- nished with artichokes in tarragon sauce.
a la bigarade in Seville-orange style—served with sour-orange sauce.
a la boulangere in the style of the baker's wife— served with fried onions and potatoes.
a la broche served on a skewer.
a la caledonienne baked in butter, parsley, and lemon juice.
a la carte ordering items separately instead of in combination.
a la chatelaine in the style of the lady of the castle—garnished with celery, artichoke hearts, baked tomatoes, and sauteed potatoes.
a la Clermont in the style of Clermont—garnished with fried onions and stuffed potatoes.
a la cordon bleu in blue ribbon style—stuffed with ham and cheddar cheese and topped with creamy mushrooms.
a la crapaudine in toad style—chicken broiled and trussed to resemble a toad.
a la creole in creole style—served with onions, peppers, and tomatoes.
a la Croissy in the style of Marquis de Croissy— with carrots and turnips.
a la diable in devil style—deviled or served spicy.
a la duchesse in duchess style—a fish served with oyster sauce; a meat served with braised lettuce and duchesse potatoes; or a soup with asparagus tips and truffles.
a la fermiere in the style of the farmer's wife—a roast served with turnips, carrots, celery, and onions.
a la flamande in Flemish style—with braised cabbage, carrots, potatoes, and pork.
a la florentine in the style of Florence—garnished with spinach.
a la forestiere in the style of the forester's wife— with mushrooms and potato balls browned in butter.
a la fran^aise in French style—with mixed vegetables and hollandaise sauce.
a l'africaine in African style—curried and spiced.
a la genevoise in Geneva style—with red wine sauce.
a la Godard in the style of Godard—garnished with truffles and mushrooms.
a la grecque in Greek style—with olives, oil, and rice.
a la Hong Kong Hong Kong style—with noodles and rice.
a la hongroise Hungarian style—with paprika and sour cream.
a la julienne in Juliana style—with thin strips of vegetables.
a la king mushrooms in a creamy white sauce with red pimentos.
a l'allemande in German style—garnished with potatoes and sauerkraut.
a la Luzon in Luzon style—with pork and rice.
a la macedoine in Macedonian style—with diced fruits and vegetables.
a la Marengo in Marengo style—served with a sauce comprised of mushrooms, tomatoes, olives, olive oil, and wine.
a la meuniere in the style of the miller's wife—a fish sauteed in butter, dipped in flour, and served with a butter and lemon sauce.