Common Terms in Cookery

1. COOKERY
FUNDAMENTALS OF
COOKERY

2. FUNDAMENTALS OF
COOKERY
Common cookery terms range from ways to
prepare food and sauces to kitchen items to dishes
themselves. These cooking definitions often come
from other languages like French and Italian and
can be challenging to understand. Learning the
basics of cooking vocabulary will help you to
interpret recipes, better understand the food you
serve, and help customers with questions they have
about unfamiliar terms.

3. COMMON AND FOREIGN TERMS
•A blanc (a-blanh)
-To keep white
•A brun (a-bran)
- To make brown
•A burame
- The meet is very delicious ang add a gravy
chilly souce its very juicy and meaty.

4. COMMON AND FOREIGN TERMS
•A la
-In the style of
•A la carte (-kart)
-Separately priced items not part of a set
•Accompaniment
- something added to or served with food or a meal
to make it better or more appealing

5. COMMON AND FOREIGN TERMS
• Al dente (-dentey)
- Cooked that is still tough when bitten (usually, pasta)
• Al dente:
- In Italian it means, “to the tooth.” It is when pasta is
cooked to just firm.
• Amuse bouche (ah-mooz-boosh)
- Means “gratify the mouth”, this is usually a smaller version of
a dish served after the order was taken. Also known as Amuse
gueule (ah-mooz-gœl).

6. COMMON AND FOREIGN TERMS
•Antipasto(plural,antipasti)
- Italian term for hors d’oeuvres which can be any dish
including canapes, bruschette and a plate or a platter of cold
antipasti composed of cured meat, canned seafood items,
cheese, relishes, mushrooms and vinaigrette- soaked beans or
other firm vegetables
•Appetizer
- The first dish in a multi-course, sit-down meal traditionally
prepared by the garde manger(gard-mahn-zhey) or the pantry
chef.

7. COMMON AND FOREIGN TERMS
•Au beurre (oh-burr)
- With butter
•Au bleu (oh-blu)
- Beef steaks cooked ‘blue’ or very underdone
•Au four (oh-for)
- Oven baked
• Au gratin (oh-gratin)
- Food sprinkled with grated cheese or breadcrumbs and browned
under a hot oven

8. COMMON AND FOREIGN TERMS
• Au Jus (oh-zhu)
- Served with natural cooking juices
• Bain-marie(ban-marie)
- A way of cooking or warming food by placing a container in a pot of
very hot water. Used for preparations that must not cook over direct
heat, for keeping delicate sauces hot, and for melting chocolate
• Ballotine (ball-oh-teen)
- A large piece of meat or a whole bird that is boned and stuffed
• Baste (beyst)
- Pour juices or melted fat

9. COMMON AND FOREIGN TERMS
• Béchamel (beh-sha-mel)
- White sauce made from milk and white roux
• Beurre Blanc (ber-blahn)
- Sauce made by reducing white wine with vinegar and shallots, then
whisking in cold butter, emulsifying into a thick, buttery sauce
• Beurre Manié (ber-man-yey)
Butter and flour mixed together in equal parts and used to thicken
liquids

10. COMMON AND FOREIGN TERMS
• Beurre Noisette (ber-nwa-set)
- Browned butter
• Bisque (bisk)
- A shellfish soup that been thickened
• Blanc
- To keep white
• Blend
- The process of combining two or more ingredients so that they
become smooth and uniform in texture and lose their individual
characteristics

11. COMMON AND FOREIGN TERMS
• Bouillon (buh-yawn)
- A clear, flavorful broth made by simmering beef, chicken, vegetable, or
other ingredients
• Bouquet garni (bo-key gar-ni)
- A small bunch of herbs; classically a bay leaf, few parsley sprigs, and few
sprigs of thyme—wrapped in a leek leaf or bunched with a piece of celery and
tied with string
• Braise
- Braising is a combination-cooking method that starts with pan searing
followed by slow cooking in a liquid—usually in a Dutch oven or a slow
cooker—until ingredients become tender. A successful braise transforms both
the ingredient being cooked and the cooking liquid itself into something
harmonious.

12. COMMON AND FOREIGN TERMS
• Broiled
- cook (meat or fish) by exposure to direct, intense radiant heat.
• Brunoise (broon-waz)
- Vegetables cut into very small diced pieces
• Buffet
- Is defined as a meal in which the breakfast or lunch or diners serve
themselves the various served meals, and the food is typically placed on
a table in a public area where the foods can access quickly.

13. COMMON AND FOREIGN TERMS
• Canapé (can-ah-pey)
- An hors d'oeuvres consisting of a small bread or biscuit base covered
with a flavored topping
• Carcass (kar-kahs)
- The whole body minus the head, feet, entrails and hides (except for
pork)
• Chalazae (ka-ley-zey)
- The membranous strips that connect the eggs yolk to the eggshell

14. COMMON AND FOREIGN TERMS
• Charcuterie (shar-koo-te-ree)
- A range of dressed meat products
• Chateaubriand (sha-tow-bree-an)
- A large steak cut from the head of the beef fillet
• Chiffonade (shi-fǝ-nad)
- Finely shredded lettuce or sorrel used to garnish and flavor soups
• Chinois (shin-wa)
- Fine/coarse conical strainer

15. COMMON AND FOREIGN TERMS
Chowder
A thick chunky seafood soup; comes from the French chaudière which is
a heavy, three-legged iron cauldron used to make stews by fishermen
• Coagulate (kow-ag-yu-leyt)
To turn the state of a substance from liquid into jelly-like

16. COMMON AND FOREIGN TERMS
Cookery
Cookery for best remedy internationally
Cooking
practice or skill of preparing food by combining,
mixing, and heating ingredients
Cordon
Ribbon, indicates a thread or ribbon of sauce used to
flavor and garnish culinary products

17. COMMON AND FOREIGN TERMS
Coulis (koo-lee)
Smooth, thick fruit or vegetable sauce made by pureeing or
sieving the fruit
Crêpes (krep)
Very thin pancakes
Croissant (kraw-sant)
A crescent-shaped bread roll with a flaky crust

18. COMMON AND FOREIGN TERMS
Culinary
A culinary is a standing how to do a food, meal, anything about
kitchen and how to be a chef
Cutlery
Hand-held utensils used for eating and/or serving food
Darne (darn)
A steak of round fish on the bone
Devilled
To highly season with hot flavorings

19. COMMON AND FOREIGN TERMS
Doneness
The condition of being cooked to the desired degree
English Breakfast
The full English breakfast often consists of bacon, fried egg,
sausage, mushrooms, baked beans, toast, grilled tomatoes, and
accompanied with tea or coffee.
Fillet (fee-ley)
A boneless piece of meat, poultry, or fish; the French version
‘filet’ refers to a cut of beef that is boneless

20. COMMON AND FOREIGN TERMS
Flambé (flom-bey)
A technique by which alcohol is added to a dish and ignited, both
for effect and to burn off the alcohol
Fondue (fone-dew)
From the French word “fondre” meaning to melt; a dish of warm,
melted cheese flavored with wine in which bits of bread are
dipped
French
(1) To trim the meat from the end of a bone
(2) To cut an item in thin lengthwise strips

21. COMMON AND FOREIGN TERMS
Garde manger (gard-mahn-zhey)
- The pantry chef
Gastric (ga-streek)
- A mixture of sugar and vinegar used to sharpen the flavor of
tomato sauce or soup
Gravy
- Traditionally mean naturally concentrated juices that come from
meat as they roast; these juices can be combined with liquids such
as white or brown stock, milk, wine, then thickened with flour,
cornstarch, or other agents to make it thicker and sauce-like.

22. COMMON AND FOREIGN TERMS
Marinade (mah-ree-neyd)
- A preparation used to flavor meat, poultry, fish and vegetable
Marinate
- To subject an item in a dry or wet marinade in order to soften
and add flavor; often applied to meat, poultry and seafood
Meringue (me-rang)
- Mixture of beaten egg whites and sugar

23. COMMON AND FOREIGN TERMS
Mirepoix (meer-pwah)
- A vegetable flavoring, roughly cut to various sizes according to
requirements
Mise en place
- Preparing all ingredients needed before cooking
- Put in place, in culinary jargon refers to advanced preparation
Roux (roo)
- A mixture of butter and flour cooked together; used as a
thickener

24. THE KITCHEN
DEPARTMENT

25. THE KITCHEN DEPARTMENT
It is very important for any kitchen staff and
foremost, understand the workplace. In this, case, the
kitchen. As a kitchen staff you should be familiar with
the organizational structure of the kitchen or the
kitchen hierarchy so that you will know who’s in
charge and who to report to.

26. DUTIES AND RESPONSIBILITIES OF A
KITCHEN STAFF
As a kitchen staff, it is your responsibility to
complete the task that is being assigned to you. One of
your primary duties is to always keep the kitchen
clean. Every kitchen maintains a hygiene and
sanitation standard to ensure the health and safety of
the employees and customers.

27. REQUIRED KNOWLEDGE AND SKILLS IN
THE KITCHEN
• KNOWLDEGE ON
KITCHEN HYGIENE
AND SANITATION

28. REQUIRED KNOWLEDGE AND SKILLS IN
THE KITCHEN
• BASIC KITCHEN
EQUIPMENT
KNOWLEDGE

29. REQUIRED KNOWLEDGE AND SKILLS IN
THE KITCHEN
• BASIC KNIFE
TECHNIQUES

30. REQUIRED KNOWLEDGE AND SKILLS IN
THE KITCHEN
• BASIC LITERACY
• ABILITY TO READ
ACCURATE
MEASUREMENTS

33. COMMON KITCHEN TOOLS, UTENSILS,
AND EQUIPMENT
POTS AND PANS

49. COMMON KITCHEN TOOLS, UTENSILS,
AND EQUIPMENT
MEASURING DEVICES

56. COMMON KITCHEN TOOLS, UTENSILS,
AND EQUIPMENT
HAND TOOLS

71. COMMON KITCHEN TOOLS, UTENSILS,
AND EQUIPMENT
KNIVES

84. COMMON KITCHEN TOOLS, UTENSILS,
AND EQUIPMENT
COOKING EQUIPMENTS

99. END…..