| No. | Term | Definition |
|---|---|---|
| 1. | Acidulate | Add acid to prevent discoloration. |
| 2. | Aging | Resting meat to improve tenderness and flavor. |
| 3. | Aioli | Garlic mayonnaise, often olive-oil based. |
| 4. | Al dente | Cooked firm to the bite. |
| 5. | Alkaline | Basic; opposite of acidic. |
| 6. | Amuse-bouche | Small complimentary appetizer from the chef. |
| 7. | Aromatics | Flavorful ingredients used to build aroma. |
| 8. | Au jus | Served with natural meat juices. |
| 9. | Bain-marie | Hot water bath for gentle heating. |
| 10. | Bake | Cook with dry heat in an oven. |
| 11. | Baste | Spoon fat or juices over food. |
| 12. | Batter | Pourable mixture of flour, liquid, and eggs. |
| 13. | Béarnaise | Hollandaise with tarragon and shallots. |
| 14. | Beurre blanc | Emulsified butter sauce with wine and shallots. |
| 15. | Beurre manié | Raw butter-flour paste for thickening. |
| 16. | Bias cut | Slice diagonally across the grain. |
| 17. | Bind | Hold ingredients together with a binder. |
| 18. | Blanch | Briefly boil, then shock in ice water. |
| 19. | Blend | Mix until smooth and uniform. |
| 20. | Bloom | Hydrate gelatin; or awaken spices in fat. |
| 21. | Boil | Cook in bubbling liquid at 100°C. |
| 22. | Braise | Slow-cook in covered pan with little liquid. |
| 23. | Brine | Saltwater solution to season and moisten. |
| 24. | Broil | Cook with intense heat from above. |
| 25. | Brown | Develop color and flavor via Maillard reaction. |
| 26. | Brunoise | Very small, uniform dice. |
| 27. | Butterfly | Split food to open flat for even cooking. |
| 28. | Caramelize | Brown sugars to create deep, sweet flavors. |
| 29. | Carryover cooking | Food continues cooking after heat is off. |
| 30. | Chiffonade | Thin ribbons of leafy herbs or greens. |
| 31. | Chill | Cool quickly to safe storage temperature. |
| 32. | Chop | Cut into irregular pieces. |
| 33. | Clarify | Remove impurities; or separate butterfat from milk solids. |
| 34. | Coat | Cover evenly with batter, crumbs, or sauce. |
| 35. | Concassé | Peeled, seeded, chopped tomatoes. |
| 36. | Confit | Slow-cooked in fat, then stored in it. |
| 37. | Core | Remove central seeds or tough center. |
| 38. | Cream | Beat fat and sugar until light. |
| 39. | Crimp | Pinch dough edges to seal decoratively. |
| 40. | Crisp | Cook until firm, brittle, and dry. |
| 41. | Cross-contamination | Transfer of harmful microbes between foods. |
| 42. | Crouton | Toasted bread cubes for garnish. |
| 43. | Cure | Preserve with salt, sugar, smoke, or nitrates. |
| 44. | Deglaze | Dissolve browned bits with liquid for sauce. |
| 45. | Demi-glace | Reduced brown stock sauce base. |
| 46. | Dice | Cut into small, even cubes. |
| 47. | Dock | Prick dough to prevent bubbling. |
| 48. | Dredge | Lightly coat food with dry flour or crumbs. |
| 49. | Dress | Add sauce or seasoning to a dish. |
| 50. | Drippings | Rendered juices and fat from cooked meat. |
| 51. | Dry rub | Spice-salt mix applied before cooking. |
| 52. | Emulsify | Combine liquids that normally separate. |
| 53. | En papillote | Cook sealed in paper or foil packet. |
| 54. | Entrée | Main course; sometimes first course, regionally. |
| 55. | Evaporate | Reduce liquid by simmering off water. |
| 56. | Ferment | Transform foods using microbes for flavor and preservation. |
| 57. | Fillet | Boneless cut of meat or fish. |
| 58. | Fold | Gently combine to retain air. |
| 59. | Fond | Caramelized bits; or a basic stock. |
| 60. | Food safety | Practices preventing foodborne illness. |
| 61. | Fry | Cook in hot fat or oil. |
| 62. | Garnish | Edible finishing touch for appearance and flavor. |
| 63. | Glaze | Shiny coating of sauce, sugar, or fat. |
| 64. | Grate | Shred into fine pieces using a grater. |
| 65. | Grill | Cook over direct radiant heat. |
| 66. | Grind | Reduce to small particles using a mill. |
| 67. | Hollandaise | Warm emulsified egg yolk and butter sauce. |
| 68. | Homogenize | Make mixture uniform; prevent separation. |
| 69. | Julienne | Thin matchstick-shaped cuts. |
| 70. | Knead | Work dough to develop gluten structure. |
| 71. | Kosher salt | Coarse salt favored for seasoning control. |
| 72. | Lard | Rendered pork fat used for cooking. |
| 73. | Leaven | Make dough rise using gas-producing agents. |
| 74. | Liaison | Egg-yolk and cream thickening mixture. |
| 75. | Marinate | Soak in seasoned liquid for flavor and tenderness. |
| 76. | Mince | Cut into very small pieces. |
| 77. | Mirepoix | Onion, carrot, celery flavor base. |
| 78. | Mise en place | Prep and organize ingredients before cooking. |
| 79. | Mount with butter | Whisk in cold butter to finish sauce. |
| 80. | Nappe | Sauce coats the back of a spoon. |
| 81. | Neutral oil | Mild-flavored oil for cooking. |
| 82. | Parboil | Partially boil to shorten final cooking. |
| 83. | Pasteurize | Heat to reduce pathogens in food. |
| 84. | Peel | Remove outer skin or rind. |
| 85. | Pickle | Preserve in vinegar or brine. |
| 86. | Pinch | Small amount held between fingers. |
| 87. | Poach | Cook gently in barely simmering liquid. |
| 88. | Proof | Let dough rise; or test yeast activity. |
| 89. | Purée | Blend until completely smooth. |
| 90. | Reduce | Simmer to concentrate flavors and thicken. |
| 91. | Render | Melt fat out of tissue by heating. |
| 92. | Rest | Pause cooking to redistribute juices. |
| 93. | Roast | Cook with dry heat, usually uncovered. |
| 94. | Roux | Cooked flour and fat thickener. |
| 95. | Sauté | Cook quickly in small amount of fat. |
| 96. | Score | Shallow cuts to aid cooking or decoration. |
| 97. | Sear | Brown surface quickly over high heat. |
| 98. | Season | Add salt, spices, and flavorings. |
| 99. | Shuck | Remove shells from oysters, corn, or beans. |
| 100. | Simmer | Cook in liquid just below boiling. |