List of kitchen terms
The list of kitchen terms leads to the most important gastronomic terms as far as they are relevant for the preparation of food .
For further relevant topics see portal: Eating and drinking , list of kitchen appliances
A.
- À point
- À la minute
- Setting
- burn down
- Scalding, see blanching
- Turning
- Evaporation
- Flaming
- Freshen up
- Pour / strain
- Extinguishing
- Peeling, see Pellen
- Stir
- Skimming
- Melting away
- To taste
- Scare off
- Flaking
- Wash away
- Parting
- Bracing
- Roll down, see blanching
- Pull it off
- Sweating
- Apricot
- Arrosing
- Crack open
- Allow belching
- Aumoniere
- Surge
- Warm up
- Frying
- Boning
- Break out, see release
- Feed out
- Laying out
- Trigger
- Gutting
- Eject
- Wadding out
- Eviscerate
B.
- to bake
- Bows
- Bain-marie
- Barders
- Bâtonnets
- Pickling
- Scooping up
- Bigarries
- Binding (cooking)
- Blanch
- Blue cooking
- Bake blind
- Bleaching
- roast meat
- Bridging
- Broth, see blanching
- Brunoise
- Butter
C.
- Chatting
- Chemizing
- Crapaudine
- Crème Chantilly (whipped cream, de)
- Cup
D.
- Steaming
- Deglacing
- Disgorging
- Degraising
- Decanting
- Decorate
- Demoul
- Desossize
- Cheching
- Passage
- Steaming
- Strike through
E.
- Boiling down
- Insertion
- Salting
- Sugar-coated
- Revealed
- Boning
- Degrease
- En papillote
- Deburring
- Udder donor
F.
G
H
J
K
- Candying
- Caramelize
- Clarify
- Rattle stone
- Simmer, see cooking
- Cook
- Cutter
L.
- Alloying, see bonding
- Liieren, see peeling off
M.
- Maceration
- Marinate
- Maceration, see Maceration
- Flour
- Mottling
- Mijot
- Mise en place
- Assemble
- Crumbles
- trough
N
O
P
- Bread
- Paprika
- Perfume
- parry
- Happen
- Pasteurize
- Pilieren
- Plate
- Poach
- Curing
- Poelieren
- Portioning
- prize
- Puree
R.
S.
- Sauce boats
- Sauté
- Stew
- Steaming
- Schwips (preparation method "with Schwips" or "tipsy"; when using alcoholic beverages as an ingredient)
- Sekko or Secko , a container, see Gastronorm container
- Smelly
- Simmer
- Prompt
- Spitting
- Pour mirror
- Stiffen, see blanching
- Sterilize
- Supplement, add 2nd portion to the meal
T
U
- Gratinating, see Gratinating
- Scalding, see blanching
- Overglaze, see glazing
- Stabbing
- Pouring down
- Fold in
V
W.