Culinary Terms: 50+ Essential Words Every Chef Should Know

Key Takeaways

• Understanding culinary terminology is necessary for communicating effectively in professional kitchens and mastering cooking techniques.
• There is a range of culinary words covering ingredients, techniques, tools, and presentation.
• Formal education helps with learning culinary terms and applying them correctly through hands-on practice and structured training.

There are many culinary terms that anyone interested in food will come across, whether they are pursuing a career in cooking or are just casually browsing through a recipe book. Some are straightforward, while others make little sense unless one has studied the craft of cooking. For those aspiring to become chefs or deal with cooking in any capacity, learning and mastering these culinary terms is not just helpful but absolutely necessary.

Must Know Culinary Terms

From the precise techniques used to cook ingredients to the specialized tools and methods involved in plating, culinary terminology helps chefs and home cooks communicate and execute recipes with precision.

Essential cooking techniques

Cooking techniques influence the texture, flavor, and presentation of a dish. Each technique requires specific skills, tools, and a deep understanding of how heat, moisture, and time interact with food.

Understanding the terminology behind the following cooking techniques and mastering them will enable you to elevate your dishes and achieve high-quality results.

Sear

Searing is a cooking technique that involves browning the surface of food, especially meat, over high heat to develop a rich, flavorful crust. Contrary to common belief, searing does not "seal in" juices, but it actually enhances flavor and texture by triggering the Maillard reaction.

Roast

Roasting is a dry-heat cooking method in which food is cooked with hot air, typically in an oven or near an open flame, to achieve even cooking.

Grill

Grilling refers to cooking food over an open flame, hot embers, or a broiler, using direct, radiant heat to create a charred, smoky flavor. It can be done on a traditional outdoor grill, stovetop grill pan, or even under a broiler.

Sauté

Sautéing is a quick cooking technique that involves stirring ingredients in a small amount of hot fat—typically butter or oil—over medium-high heat.

Broil

Broiling is a high-heat cooking method similar to grilling, but with intense, direct heat applied from above in an oven. It is ideal for achieving a charred or golden-brown finish on foods like steaks, fish fillets, and cheese-covered casseroles.

Caramelize

Caramelization is a slow-cooking process that occurs when sugar is heated, causing it to break down and develop a deep golden-brown color and rich, nutty flavor. This transformation enhances the taste of both sweet and savory dishes, from onions and vegetables to sugar syrups and baked goods.

Braise

Braising is a cooking method that starts with searing food over high heat and then slowly simmering it in a small amount of liquid in a covered pot. This technique is often used for tougher cuts of meat and root vegetables, making them tender and infused with rich, concentrated flavors.

Poach

Poaching is a gentle cooking method where food is submerged in a simmering liquid—often water, broth, or wine—kept below boiling temperature. This technique is ideal for delicate foods like eggs, fish, and fruit.

Simmer

Simmering involves cooking food in a liquid maintained just below the boiling point, typically between 85°C and 96°C (185°F and 205°F).

Blanch

Blanching is a two-step cooking technique where food—most often vegetables, fruit, or meat—is quickly boiled and then rapidly cooled in ice water. This method helps set color, soften texture, loosen skins for peeling, and remove raw flavors while preserving nutrients and freshness.

Steam

Steaming is a moist-heat cooking technique where food is placed above boiling water, allowing steam to cook it gently and evenly. It can be done over hot coals, wrapped in leaves, or with a bamboo steamer or a conventional steamer basket.

Scald

Scalding refers to the process of immersing fruits, vegetables, or even a carcass in boiling water to help loosen skins or prepare them for further processing.

Knife skills and preparation terms

The way food is cut and prepared affects its texture, cooking process, and ability to absorb flavors. Different types of knives and knife techniques allow chefs to shape ingredients into the specific forms required for a dish, ensuring consistency and precision in presentation and cooking.

Julienne

A julienne cut involves slicing vegetables or other ingredients into thin, matchstick-sized strips.

Brunoise

A brunoise cut is a fine dice often used in French cuisine, typically for a mixture of carrots, onions, and celery. To achieve this cut, vegetables are first sliced into thin batons, then finely diced into small, even cubes.

Chiffonade

The chiffonade technique is used for leafy greens and herbs, such as basil, spinach, or Swiss chard. The leaves are stacked, tightly rolled, and then sliced into fine ribbons.

Mince

Mincing is a precision technique that involves chopping ingredients into extremely fine pieces.

Concassé

The term concassé refers to a rough chop or crush, often applied to tomatoes. In classic preparation, tomatoes are peeled, seeded, and coarsely chopped before being used in sauces, soups, or salsas.

Supreme

Supreming is a technique used to remove the skin, pith, and membrane from citrus fruits. By cutting between the membranes, the chef extracts clean, juicy segments, which are often used in salads, desserts, or as garnishes.

Paysanne

A paysanne cut refers to slicing vegetables thinly while maintaining their natural shape. Often used for rustic dishes or traditional French cooking, this method is typically applied to make sure that ingredients retain a natural, homemade look while cooking evenly.

Sauces, stocks, and liquids

Sauces, stocks, and other liquids provide depth of flavor and texture to many dishes. There are a variety of culinary words that describe techniques, preparations, and consistencies relevant to them, including the following:

Roux

A roux refers to a thickening agent made by cooking equal parts flour and fat, such as butter, over heat. It serves as the base for many sauces, including béchamel and velouté, and varies in color depending on how long it is cooked.

Emulsion

An emulsion is a mixture of two liquids that normally do not combine, such as oil and water. It is created by slowly incorporating one liquid into another while whisking or blending, forming a smooth and stable consistency.

Reduction

A reduction is the process of simmering a liquid over low heat to evaporate water content, concentrating and intensifying its flavors.

Velouté

Velouté is a classic French sauce made by combining a light roux with a clear stock, such as chicken, fish, or veal stock.

Demi-Glace

Demi-glace is a rich, deeply flavored sauce made by reducing equal parts brown stock and espagnole sauce.

Beurre Blanc

Beurre blanc, meaning "white butter," is a butter-based sauce made by whisking cold butter into a reduction of white wine and vinegar.

Gastrique

A gastrique is a sweet-and-sour sauce base created by reducing vinegar and sugar until it forms a syrupy consistency.

Baking and pastry terms

Pastries and baked goods encompass a vast area of cooking, with a specialized culinary glossary focused on the techniques, ingredients, and methods essential for creating perfect baked treats.

Proofing

Proofing refers to the process of allowing yeast dough to rise before baking, giving it time to develop structure and texture. This step is crucial for achieving light, airy baked goods like bread and pastries.

Tempering

Tempering is the controlled process of heating and cooling an ingredient, often applied to chocolate or eggs, to achieve a stable texture.

Docking

Docking is the technique of pricking small holes into the dough before baking, usually with a fork or special tool, to prevent excessive puffing and ensure even baking.

Ganache

Ganache is a smooth mixture of chocolate and cream, often used as a filling, glaze, or frosting. The ratio of chocolate to cream determines its texture.

Meringue

Meringue is a light, airy mixture of whipped egg whites and sugar, sometimes stabilized with acid. It is used in desserts like pavlova, soufflés, and as a topping for pies.

Crème Anglaise

Crème anglaise is a light, pourable custard sauce made from egg yolks, sugar, and milk or cream, often flavored with vanilla.

Lamination

Lamination refers to the process of folding butter into dough multiple times to create layers, as seen in croissants and puff pastries.

French culinary terms

Many culinary words used today have French origins, reflecting the strong influence of French cuisine on professional cooking. Some of them we've already mentioned, but some other important ones to note include:

Mise en Place

Mise en place, meaning “everything in its place,” refers to the process of organizing and preparing ingredients before cooking, ensuring efficiency in the kitchen.

Deglaze

Deglazing is the technique of adding liquid to a pan after cooking to loosen and dissolve the caramelized bits stuck to the bottom, enhancing the flavor of sauces.

En Papillote

Cooking en papillote means wrapping food in parchment paper or foil and baking it, allowing it to steam in its own juices for a flavorful and moist dish.

Au Jus

Au jus refers to serving meat with its natural juices, often reduced slightly to intensify flavor.

Bain-Marie

A bain-marie, or water bath, is a gentle cooking method where food is placed in a dish and set within a larger container of hot water, helping to cook delicate items evenly.

Sous Vide

Sous vide is a precise cooking technique where food is vacuum-sealed and then cooked in a temperature-controlled water bath.

Plating and presentation terms

Presentation plays a big part in one's culinary experience. That is why there are various techniques and terms relevant to plating, including the following:

Garnish

A garnish is a decorative element, such as fresh herbs, citrus zest, and microgreens, added to a dish to enhance its visual appeal.

Plating

Plating refers to the artistic arrangement of food on a plate, considering balance, color, and structure to create an appealing final presentation.

Coulis

A coulis is a smooth, pureed sauce, often made from fruits or vegetables, used to add flavor and decoration to a dish.

Nappe

Nappe describes the ideal consistency of a sauce, where it is thick enough to coat the back of a spoon and then hold a clean line when you draw across it with your finger.

Torchon

Torchon refers to a cooking method where an ingredient, such as foie gras, is wrapped tightly in cloth and poached, ensuring a smooth and firm texture.

Duxelles

Duxelles is a finely chopped and sautéed mixture of mushrooms, shallots, and herbs.

Miscellaneous terms and slang in the kitchen

The kitchen environment has its own set of slang and specialized terms, many of which apply to modern kitchens and restaurant service. While some have traditional roots, others are commonly heard in fast-paced culinary settings.

86

“86” is a term used to indicate that a dish or ingredient is no longer available on the menu.

À la Minute

À la minute refers to cooking made to order, prepared fresh at the moment it is requested rather than being pre-made.

Ceviche

Ceviche is a raw fish or seafood dish that is "cooked" using acidity instead of heat.

Umami

Umami is one of the five basic tastes, detected by glutamate receptors on the tongue, primarily in the central region, and described as a savory, rich, and deep flavor found in foods like mushrooms, soy sauce, and aged cheese.

Crudité

Crudité refers to raw vegetables, often served with a dipping sauce as an appetizer.

Butterfly

To butterfly means to slice an ingredient, such as meat or seafood, horizontally, opening it like a book for even cooking.

Expand Your Knowledge of Culinary Terms

Learning culinary terminology is just the first step—mastering the craft is what truly defines a chef. Knowing what a julienne cut is won't make your knife skills sharp, just as understanding emulsions won't guarantee a perfect hollandaise. These skills come with practice and guidance, all of which you can develop with us at Culinary Arts Academy Switzerland (CAAS).

At CAAS, we offer a variety of programs designed to equip you with the skills, knowledge, and experience to succeed in the culinary industry. The best way to start your journey is with our Culinary Arts BA program, which provides a comprehensive foundation in all aspects of cooking, from classical techniques to modern gastronomy.

Join us at CAAS, and we'll help you turn your culinary vocabulary into true culinary mastery.

Frequently Asked Questions

What are some outdated culinary terms that are rarely used today?

Many culinary terms have either fallen out of use or shifted in meaning over time. "Aspic," a once-popular dish made with gelatin-encased meats or vegetables, is rarely seen today, and even "chafing dish," which was once a term used to describe a specific warming pan, has largely been replaced by modern buffet warmers.

How do professional chefs remember so many culinary terms?

Chefs reinforce their knowledge through daily practice, repetition, and immersion in kitchen environments, often using mnemonic devices, flashcards, and hands-on experience to internalize terminology.