Essential Culinary Knowledge A Guide For Food Enthusiasts

Welcome to the world of culinary knowledge, a place for food enthusiasts. Where everything you need to know to escalate your understanding of the culinary arts.

Whether you’re a beginner cook or a seasoned pro, having a solid foundation of essential culinary knowledge is key to taking your cooking to the next level.

In this blog post, we will guide you through the basics of cooking terms and provide you with the essential guide that every food enthusiast should know.

Also, if you simply want to expand your cooking knowledge, this guide is for you. So let’s dive in and explore the world of the culinary arts!

The Foundation of Cooking Culinary Knowledge Essentials

Cooking can be an easy and enjoyable pastime. However, it requires a solid understanding of the basics.

In this section, we will explore the various cooking terms and kitchen references. To help you expand your culinary knowledge.

By having a good understanding of these fundamental concepts. You will be able to create dishes based on classical cooking concepts.

This is designed to help you navigate your way through culinary terminology in an easy-to-understand way.

Essential Culinary Knowledge — A – F

A

À La Minute – Used in culinary contexts to indicate that a dish is being prepared fresh from scratch.

Acidulation – This involves incorporating acid, usually in the form of vinegar, lime, lemon, or yuzu juice, into a recipe or ingredient. Thereby providing an extra dimension of flavor and tangy freshness.

Al Dente – Used to describe pasta (and rice) that is cooked until it is firm but not undercooked. It literally means “to the tooth” in Italian, referring to the slight resistance that the pasta should have when bitten.

B

Bain-Marie – Gentle heating of ingredients to prevent curdling or scorching. It involves placing a heat-proof bowl over a simmering saucepan of water. This is often used for making Sabayon, Hollandaise, Béarnaise, or melting chocolate.

Barding – Butter, lard, or thin slices of bacon are placed or smeared on top of meats before roasting to keep it moist and flavorful.

Baste – (Basting) liquid is spooned or brushed onto food during cooking to keep it moist and add flavor. The liquid is often a mixture of fat, juices, and seasonings.

Béchamel – One of the five classic French mother sauces. A thick white sauce made from a roux and milk flavored with a cloute (onion and bay leaf studded with cloves).

Beurre Manié – A thickening agent for sauces. It is made by combining equal parts of soft butter and flour, to form a smooth paste. This paste is then added to sauces, soups, and other dishes toward the end of cooking, in order to thicken and enrich the flavor.

Blanch – (Blanching) Food is briefly blanched in boiled salted water. Then immediately shocked in ice water to stop the cooking process. This method brings out the natural color of the vegetables and par cooks them.

Bloom – A term used in cooking and baking to refer to the process of softening and hydrating gelatine sheets in cold water before using it in a recipe.

Boiling Point – This refers to liquid as it starts to boil or reaches 100°C (212°F). Understanding the boiling point is important in cooking and baking.

Bouquet Garni – A bundle of herbs tied together with string or wrapped in cheesecloth, or a blanched leek leaf. It is used to flavor soups, sauces, stews, and braised dishes. A bouquet garni typically consists of aromatic herbs such as thyme, rosemary, bay leaves, and parsley.

Brining – A process of soaking food, usually meat or poultry, in a solution of salted water, sometimes with other flavors, before cooking. The salt in the brine penetrates the food injecting flavor. A brine solution is used when smoking foods.

Broil – (Broiling) a cooking method that uses direct heat from an overhead heat source to cook food. Broiling is a fast and efficient cooking method that is often used for dishes that require a crispy exterior and a juicy interior.

Brown Stock – Brown-colored stock made from roasted bones and a mirepoix of vegetables. They are then simmered with flavorings like fresh herbs, garlic, and peppercorns for several hours to extract their flavor.

Brunoise – French culinary term used to describe vegetables that have been cut into very small, uniform, cube-shaped pieces. Typically measuring about 3 mm (⅛ inch).

Butterfly – Cutting meat lengthwise. However, not all the way through so that it resembles a butterfly or opens up like a book.

C

Caramelize – (Caramelization) Transforms sugar into a rich, golden-brown syrup with a deep, complex flavor. It also refers to the browning of meats, fruits, and vegetables.

Cartouche – A round piece of parchment paper that is used to cover sauces or stews while they are cooking. The purpose of the cartouche is to help keep sauces and stews moist. This prevents them from drying out or forming skin by creating a seal over the top of the food.

Celsius – (°C) is the temperature scale used in the metric system. In culinary terms, it is a reference to measure the temperature of cooked and cold food.

Chateaubriand – Thick center cut of tenderloin steak. Considered the best part of the steak which is grilled or broiled and served with Béarnaise or jus.

Chef De Cuisine – (Head Chef) is used to describe the top chef in a restaurant or hotel kitchen. The Chef de Cuisine is responsible for overseeing the entire culinary operation.

Chef De Partie – (CDP) (Station Chef) is used to describe a chef who is in charge of a specific area or station in a professional kitchen.

Chiffonade – French culinary term used to describe a method of cutting leafy herbs and greens into thin, delicate ribbons. Thinly, shredded in appearance.

Clarify – A process of removing impurities, such as solids, fat, and sediment, from liquids, like stocks and sauces. In order to make them clear, this process is essential for creating a clean and pure flavor.

Clouté – An onion and a bay leaf that is studded with cloves. The clouté acts as a flavor infuser, adding depth and complexity to heated milk. The milk is then used to make Béchamel (white sauce).

Commis Chef – An entry-level chef in a professional kitchen. This is typically the first step on the ladder for someone looking to pursue a career in the culinary arts.

Concassé – French culinary term that refers to the process of preparing vegetables typically tomatoes. They have been peeled and seeded before being diced into small pieces and sometimes cooked with shallots and herbs.

Confit – An old French cooking technique where meat, typically duck or goose legs would be slowly cooked in an oven. Usually at around 110°C (230°F), and preserved in their own fat. Traditionally used as a way to preserve food before refrigeration was widely available.

Coring – This involves removing the central core or seeds from fruits and vegetables.

D

Deglaze – Adding liquid to a pan, skillet, or baking tray after cooking meat. This will dissolve the flavorful browned bits stuck to the bottom to create a flavorful base for making a quick sauce. The liquid used can be wine, stock, or even water.

Degrease – Removing excess fat from a stew, braised meat dish, sauce, or stock. This is typically done by either skimming the fat off the surface with a ladle. Or by refrigerating the liquid and removing the solidified fat from the top once it has cooled.

Duxelles – Highly flavored finely chopped and cooked mushrooms, shallots, and herbs. The duxelles can be used to add flavor to stuffings or forcemeats.

Dredging – Coating food, usually meats or vegetables, with an egg wash and then a dry ingredient such as flour, cornmeal, or breadcrumbs before frying.

Dress – Adding a dressing or vinaigrette to a salad. Usually, by tossing all the ingredients together in the dressing.

Drippings – Small amounts of melted fat and juices that are released from meat, or poultry while it is being roasted. These drippings can be collected and used as a base for gravies, sauces, or even as a basting liquid.

Dry Aging – This is a process of aging meat for several days to several weeks at a controlled temperature and humidity level. During this time, the meat’s natural enzymes break down the protein strands and tenderize the meat. Resulting in a more intense, complex flavor and a tender texture.

E

Egg Wash – Mixture of beaten eggs and usually milk that is brushed on top of baked goods before baking. Or meats or vegetables are dredged through before coating with bread crumbs or cornmeal.

Emulsion – Mixture of two unblendable liquids, such as oil and vinegar, stabilized by an emulsifying agent like mustard.

Espagnole – One of the five classic French mother sauces. A rich, dark sauce made from a brown roux, mirepoix, clarified brown beef, or veal stock. Simmered until thick and passed a highly flavored meat sauce.

Extra Virgin Olive Oil – (EVOO) is a high-quality olive oil that is made from the first cold-pressing of the olives.

F

Fahrenheit – (°F) is the temperature scale used in the imperial system. In culinary terms, it is a reference to measure the temperature of cooked and cold food.

Fermentation – Process used to preserve food, enhance flavor, and create new textures. Some examples of fermented foods are kimchi, sauerkraut, and yogurt.

Fines Herbs – Mixture of fresh herbs that are commonly used in French cuisine. The mixture typically includes but is not limited to herbs such as parsley, chives, tarragon, and chervil. These herbs are finely chopped and added to dishes at various stages of cooking.

Forcemeat – Mixture of ground meat, seasonings, and other ingredients such as duxelles, herbs, or wine. It’s used as a stuffing or filling for dishes like sausages, terrines, pâtés, and whole poultry.

Frenching – Cutting meat away from the bone and exposing it, resulting in a more attractive presentation. This is commonly used on meat cuts such as lamb racks and standing ribeye roast.

Essential Culinary Knowledge — G – K

G

Ganache – A rich and creamy chocolate mixture made from chocolate and heavy cream. It’s commonly used as a filling for truffles, cakes, and other desserts.

Garde Manger – (Keeper of the Food) is used to describe a chef at the cold food station in a professional kitchen. They are responsible for preparing cold dishes such as salads, appetizers, and charcuterie.

Garnish – Decorative finishing touches or added ingredients to a dish to enhance its presentation and flavor. This can be anything from fresh herbs, fruits, edible flowers, and chopped nuts or vegetables.

Glaze – A thin layer of liquid, often sugar or syrup-based, is applied to the surface of food, typically meats and pastries, to add shine, color, and flavor. before, during, or after cooking.

Gravy – A sauce made from the drippings and juices of meats that have been roasted or baked. Combined with a liquid, usually stock, and thickened with flour, cornstarch, or Beurre Manié.

Grill – A cooking method that involves directly cooking food on a grated surface over high heat, typically with an open flame. Grilling can also be done indoors with a stovetop grill pan or an electric grill.

H

Haute Cuisine – A high-end style of cooking that originated in France. It is characterized by its intricate and precise preparation methods, its focus on using the seasonal, freshest, and highest-quality ingredients, and its elegant presentation.

Hollandaise – One of the five classic French mother sauces, also the sauce for the iconic eggs benedict. A pungent, buttery sauce made from egg yolks and butter.

Hull – Refers to removing the outer or unwanted parts of a food item, such as the stems and leaves from fruits or vegetables or the husk from nuts.

I

Infusion – Flavor and aroma are infused into food most commonly meats. From ingredients such as herbs, spices, or marinades by cooking foods in or with them. This also refers to tea leaves steeped in a hot water.

J

Jardinière – French culinary term used to describe vegetables cut into uniform baton shapes.

Julienne – French culinary term used to describe vegetables cut into thin, uniform matchstick-sized pieces.

Jus – Clarified reduced meat sauce that is produced from stock or roasting meats. It is prized for its intense flavor and richness.

Jus Lie – Sauce made from pan juices from roasted meats. The sauce is thickened and flavored with ingredients such as wine, port, stock, and herbs.

K

Knead – A baking term that refers to the process of working dough by hand to make it smooth and elastic. It involves pressing, folding, and stretching the dough repeatedly. Which helps to develop the gluten strands that give baked goods structure and texture.

Essential Culinary Knowledge — L – R

L

Larding – Fat (usually butter or lard) is inserted into or under the skin of lean meats. Such as poultry or beef, in order to keep it moist and add flavor while it is cooking.

Liaison – A mixture of ingredients used to thicken or bind sauces and soups. The most common liaisons are made with egg yolks and heavy cream, but other ingredients such as cornstarch, flour, or pureed vegetables can also be used.

M

Macedoine – French culinary term used to describe a type of vegetable cut. 5 mm (1⁄4 inch) uniform dice, roughly the size of a corn kernel.

Macerate – (Maceration) is a cooking technique in which food is soaked in a liquid mixture, usually composed of sugar and some type of flavoring or fruit juice, in order to extract flavor and soften the texture.

Continued Maceration – (Macerate) is commonly used for fruits, such as strawberries, to make compotes. Maceration can also be used to intensify the flavors of savory stuffings by mixing and leaving the ingredients to macerate overnight at room temperature.

Marinade – Blended or crushed mixture of ingredients. Usually herbs, spices, and aromatics like fresh garlic, ginger, or chilies. It also could include an acidic liquid such as vinegar or citrus juice, or flavored oils.

Medallion – A small, circular piece of meat, usually cut from a larger piece such as a tenderloin. The medallions are typically about 2.5-5 cm (1-2 inches) in diameter.

Mirepoix – French culinary term used to describe roughly chopped odd-shaped vegetables commonly carrots, celery, and onions. They are used as a base for stocks and soups.

Mise En Place – French culinary term used to describe the preparation of ingredients and tools before service begins.

Monter Au Beurre – French culinary term used to describe the technique of incorporating butter into a sauce. This gives it a smooth and creamy texture with a glossy finish.

Mother Sauce – The five classical sauces in French cuisine that serve as the foundation for many other sauces. These mother sauces are Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.

N

Nappe – French culinary term used to describe the consistency or thickness of a sauce. In cooking, a sauce is said to have a “nappe” consistency when it is thick enough to coat the back of a spoon and not run off easily.

P

Papillote – A cooking method in which food is placed in a folded pouch, often made of parchment paper or aluminum foil, and then baked. The pouch traps steam as the food cooks, helping to keep it moist and also concentrating the flavors and aromas.

Parboil – (Parboiling) Food is partially boiled. This is typically done in restaurants to speed up the dish preparation in service. Parboiling can also help to remove impurities from the food and to preserve its natural color.

Passing – (Straining) Removing any lumps, seeds, herb stalks, or other unwanted food particles from a finished recipe. By passing through a sieve. This is often done with sauces, soups, and purees to achieve a smooth and refined consistency.

Paysanne – French culinary term used to describe a method of cutting vegetables into different shapes that are of similar size.

Poach – (Poaching) is a cooking method where food, typically meat, fish, or eggs, is cooked in a simmering liquid, such as water, broth, or wine.

Pomace Olive Oil – This is lower quality olive oil that is produced from the remains of the olive fruit. This is the last pressing of the olives.

Proving – Refers to the process of allowing yeast in dough to rise by providing it with a warm, moist environment.

Q

Quenelle – A rounded and oval-shaped dumpling made from a mixture of ingredients such as ground meat, fish, or vegetables. It also refers to an oval-shaped portion of whipped cream, mousse, sorbet, gelato, or ice cream.

R

Ragout – A hearty, slow-cooked stew made from a mixture of meats, vegetables, and a flavorful sauce. The term “ragout” is French and comes from the verb “ragoûter”, which means “to revive the taste”.

Reconstitute – Restoring food like dried or dehydrated mushrooms or fruits to their original consistency. By adding a hot liquid, typically water or broth, to them.

Reduce – The process of simmering a liquid until the volume decreases and thickens. This is typically done to enhance the flavor and consistency of sauces, stews, and broths.

Reduction – A sauce, stock, or flavor base is simmered or boiled until a portion of it has evaporated, leaving it more concentrated or sometimes thicker. The purpose of making a reduction is typically to intensify the flavor.

Render – The process of melting down solid fat present in meats like duck, lamb, pork, and chicken.

Rolling Boil – Liquid is boiling vigorously and the bubbles are continuously breaking the surface. The rolling boil is characterized by its constant, rolling motion.

Roux – A mixture of flour and fat (usually butter) cooked out and used as a thickening agent for sauces, gravies, stews, and soups. There is also a blonde and brown roux. The blonde roux is cooked out until the roux turns a blonde color. Brown roux is slowly cooked out until the roux turns a light brown color.

Essential Culinary Knowledge — S – Z

S

Sabayon – A light, creamy sauce made from a mixture of egg yolks, sugar, and wine. Also, sabayon is the base for Hollandaise and Béarnaise.

Sauté – Food is quickly fried in a hot pan or skillet with a small amount of oil or fat.

Sear – Caramelizing or browning the surface of food in a hot pan or skillet, usually, meat. The process creates a caramelized crust on the outside and seals in the natural juices.

Shuck – Removing the outer covering or shell from mollusks like oysters, clams, or ears of corn.

Simmer – Food is cooked in liquid at low heat, just below the boiling point. The liquid is kept at a gentle simmer, with small bubbles slowly rising to the surface.

Skim – The top layer of stock, sauces, stews, or braised dishes is removed to clarify it and remove any impurities. This is typically done using a large spoon or ladle.

Smoke Point – The point where cooking oil starts to smoke. This is when it stops shimming and begins smoking. The oil smoke point is also referred to as the oil’s burning threshold.

Sous Chef – (Second Chef) second in command in a kitchen, working under the head chef or executive chef. The sous chef is responsible for overseeing the day-to-day operations of the kitchen.

Spatchcock – Method of preparing poultry, typically chicken, for cooking. The bird is first split down the back, removing the backbone and flattening the bird. This allows for quick even cooking.

Split – An emulsion sauce like mayonnaise, Hollandaise, or Béarnaise that has separated or split.

Steep – (Steeping) extracting flavor and color from ingredients into a liquid. It is commonly used for tea, coffee, and spice preparation. It involves soaking ingredients in hot or boiling water for a period of time.

Sweat – (Sweating) Gently cooking vegetables without color. Usually diced onions until translucent and soft.

T

Temper – (Tempering) brings a mixture of ingredients to a uniform temperature and stabilizes it. This is commonly done with chocolate, but can also be used for other ingredients such as cream, eggs, and custards.

Tomato Sauce – One of the five classic French mother sauces. Made from reduced tomatoes, vegetables, and pork. Resembles an Italian pasta sauce.

Trussing – Preparing whole poultry or boneless joints of meat, before cooking. The process involves tying meats with kitchen twine to hold their shape. Preventing it from falling apart or losing its juices during cooking.

V

Velouté – One of the five classic French mother sauces. Made by combining light stock (typically chicken, fish, or veal) with a roux. The sauce is then covered with a cartouche and simmered until it has reduced to a velvety consistency.

W

Water Bath – Also known as a Bain-Marie, where gently heating ingredients to avoid curdling or burning. This involves placing a heat-proof bowl over a saucepan filled with simmering water and is commonly used for preparing sauces like Hollandaise or Béarnaise.

Y

Yuzu Juice – A tart and fragrant citrus juice is commonly used in Japanese cuisine. It is made from the yuzu fruit, which is a citrus fruit similar in appearance to a small grapefruit and has a flavor profile of grapefruit with subtle mandarin and orange.

Z

Zest – The outermost, colorful layer of the skin of citrus fruits. This layer is high in volatile oils and is prized for its intense citrus flavor and aroma.

Streamline Your Cooking The Importance Of Methodology

Good techniques and methods are the foundation of great cooking. Mastering them is crucial for all food enthusiasts.

This is not just about knife skills it goes way beyond that. From making classical sauces and their applications to the various vegetable cuts.

Understanding a culinary process and how you can achieve the best results will take your food from good to great.

Learning the art of presentation, and how it can be used to your advantage. To easily plate delicious and visually appealing dishes.