Classic kitchen terms
Do you find yourself searching kitchen terms on Google every time you read a recipe? I’ve compiled 10 classic kitchen terms to keep on hand so you’ll be speaking like a chef in no time!
10 kitchen terms to learn
To place food directly into ice water or cold running water to quickly stop the cooking.
To cook in liquid such as wine, stock or water, just below a simmer, about 165-180 degrees; a moist, gentle method of slowly cooking delicate items such as fish or eggs.
In French it means to cause the food to ‘jump’ off the pan, so to sauté is to cook with relatively high heat that causes the food to move around the pan or to toss or stir repeatedly for fast even cooking.
To cook vegetables, usually onions and aromatics, over low to moderate heat in a small amount of fat to release flavors and soften, but not to add color.
To moisten the surface of food, usually during roasting, with the liquid in the pan, melted butter, or a special sauce to improve flavor.
To cook under an intense high heat. Think of it as reverse grilling since the food is over the heat in grilling. While broiling, make certain to keep the door cracked open so the oven doesn’t heat up and kick the broiler unit off.
To reduce the volume of liquid by boiling without a lid to allow for evaporation. This creates a more concentrated flavor and may also thicken the liquid.
Dice vs. Mince
To dice, cut food into cubes of varying sizes. To mince, cut it as small as possible.
The brown bits left in the bottom of the pan after cooking food. These bits are packed with flavor.
Adding liquid such as stock, wine or water to loosen and dissolve food particles (fond) that are stuck to the bottom of the pan. This flavorful liquid becomes the base for amazing sauces and gravies.