Basic cooking terms

Kitchen Basics

  • Mise en Place – French for “everything in its place.” The practice of prepping and organizing ingredients before you start cooking. Keeps you sane and your kitchen less chaotic.

  • Sear – Browning food quickly in a hot pan to boost flavor.

  • Deglaze – Adding liquid to a hot pan to release the caramelized bits stuck to the bottom.

  • Simmer – Cooking in liquid just below boiling; gentle bubbles.

  • Blanch – Briefly boiling food, then plunging it in ice water to stop cooking.

  • Poach – Cooking gently in barely simmering liquid (eggs, chicken, fish).

  • Roast – Cooking with dry oven heat, usually uncovered.

  • Braise – First sear, then slow-cook in liquid until tender (classic for stews).

  • Fold – Gently combining ingredients so you don’t lose air (like folding whipped cream into batter).

Flavors & Ingredients

  • Umami – The savory “fifth taste,” rich and meaty (think soy sauce, mushrooms, parmesan).

  • Mirepoix – The classic flavor base of onions, carrots, and celery.

  • Aromatics – Herbs, spices, and veggies that create fragrance and depth.

  • Al Dente – Pasta cooked “to the tooth,” firm but not crunchy.

  • Roux – Fat and flour cooked together, used to thicken sauces and soups.

  • Reduction – Cooking down liquid to intensify flavor.

  • Emulsion – Combining two things that don’t usually mix, like oil and vinegar.

  • Bouquet Garni – Bundle of herbs (often tied or wrapped) to season soups, stews, or sauces.

Baking & Bread

  • Proofing – The final rise of dough before baking.

  • Fermentation – Yeast and bacteria creating gas and flavor as dough rests.

  • Crumb – The texture inside bread (airy vs. dense).

  • Score – Slashing bread dough so it expands predictably.

  • Docking – Poking holes in dough (like pie crust) to prevent bubbling.

  • Blind Baking – Baking a crust before adding filling.

Knife & Prep

  • Julienne – Thin matchstick slices.

  • Dice – Cutting into cubes (small, medium, or large).

  • Chiffonade – Thin ribbons of herbs or greens.

  • Brunoise – Very fine dice, often for garnish.

  • Bias Cut – Diagonal slice, usually for more surface area and visual appeal.

Next
Next

Dough Strength building techniques