Basic culinary terms, definition and meaning that every chef and food handler must know

Here are some common culinary terms:

Baking

1. Knead: To mix and fold dough to develop gluten.

2. Proof: To allow dough to rise before baking.

3. Glaze: A sweet or savory topping applied to baked goods.

Cooking Techniques

1. Sauté: To quickly cook ingredients in a pan with oil or fat.

2. Roast: To cook ingredients in the oven using dry heat.

3. Braise: To cook ingredients in liquid over low heat.

4. Grill: To cook ingredients over direct heat.

Kitchen Essentials

1. Mise en place: Preparation and organization of ingredients before cooking.

2. Stock: A flavorful liquid base for soups and sauces.

3. Emulsion: A mixture of two or more liquids that don't normally mix.

Food Presentation

1. Garnish: A decorative element added to a dish.

2. Plating: The arrangement of food on a plate.

3. Saucing: The application of sauce to a dish.

Meat and Poultry

1. Marinate: To soak ingredients in a seasoned liquid.

2. Tenderize: To make meat more palatable by breaking down connective tissue.

3. Render: To cook meat to extract fat.

Pastry and Desserts

1. Temper: To heat and cool chocolate to create a stable crystal structure.

2. Whip: To incorporate air into cream or eggs.

3. Fold: To gently combine two mixtures.

These terms will help you navigate the culinary world with confidence!

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