A' la carte (1) A term used for menus that list and price Items separately. A' la carte menu's are typically found in finer dinning astablishmets but, can sometimes be found in other types of establishments as well thought the usually don't use the term. (2) The term also refers to cooking to order as opposed to batch cooking a large quantity of food.
Al Dente Firm to the bite or tooth, not soft mushy. Refers to Pasta and Vegetables.
Au Gratin Having a browned or crusted top, typically made with bread crumbs, cheese, and a rich creamy sauce. It is usually browned under a broiler or salamander.
Au Jus Served with its natural juices. typically unthickened pan drippings.
Au Sec Until dry. Usually found in recipes( reduce liquid till Au Sec. )
Blanch To partially cook an item in a liquid.
Bouquet Garni A combination of fresh herbs tied together.
Braise to cook covered in a small amount of liquid.
Broil To cook with heat from above.
Brunoise To cut very small 1/8th inch cubes.
Carry-Over Cooking The rise in the internal temperature when an item is removed from its cooking sauce.
Concasser To chop coarsely.
Consommé A flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
Court Bouillon Water containing seasonings, herbs and usually and active ingredient such as lemon juice; used for cooking fresh fish or seafood.
Deglaze to pour and swirl a liquid in a pan to help dissolve and remove food particles from a pan.
Garnish edible item used to enhance the eye appeal of a food item or dish.
Julienne Cut into small strips about 1/8th x 1/8th x 2 ½ inches.
Marinate To place a food item in a seasoned liquid.
Pan-Broil Cook uncovered in a pan without oil or fat.
Pan-Fry To cook in enough oil to submerge the item half way.
Parboil Partially cook in a boiling or simmering liquid.
Par-Cook Partially cook by any method.
Pilaf Method of cooking rice or other grain in fat or oil then simmered in a liquid or stock usually seasoned and containing vegetables.
Poach To cook very gently in a hot liquid that is not bubbling (about 160°F to 180°F).
Puree A food that has been mashed, strained or processed to a smooth pulp.
Reduce To simmer or boil a liquid so the water will evaporate from the liquid will become more flavorful and thicken.
Roast To cook by surrounding with hot dry air in an oven or over a fire.
Roux A thickening agent composed of equal parts flour to butter and cook.
Sachet Mixture of herbs and spices wrapped and tied in cheesecloth.
Sauté To cook quickly in a small amount of oil or fat.
Whitewash A thickening agent composed of flour and cold water; commonly referred to as slurry.
Zest The outer part of citrus fruit, which contains concentrated flavors. To zest: strip away small amount of the outer layer of the fruit.
