Culinary Techniques Vocabulary

to cook quickly in a small amount of fat over high heat

“Sauté the onions until translucent.”

Origin: French sauter `to jump` (from the tossing motion)

to cook slowly in liquid in a covered pot

“Braise the short ribs until tender.”

Origin: French braiser, from braise `hot coals`

to cut into thin, uniform strips

“Julienne the carrots for the salad.”

Origin: French, possibly from the name Jules or Julien

to briefly boil then plunge into ice water

“Blanch the vegetables to preserve their color.”

Origin: French blanchir `to whiten`

to add liquid to a hot pan to dissolve browned bits

“Deglaze with wine to make the sauce.”

Origin: French déglacer, from dé- + glace `ice, glaze`

to combine two liquids that don't normally mix

“Emulsify the oil and vinegar for vinaigrette.”

Origin: Latin emulgere `to milk out`

to ignite alcohol in a dish for flavor and presentation

“The chef flambéed the crêpes tableside.”

Origin: French flambé `flamed`

to simmer a liquid to concentrate its flavor

“Reduce the sauce by half.”

Origin: Latin reducere `to bring back, diminish`

to cook sugar until it browns

“Caramelize the onions for sweetness.”

Origin: From caramel, from Spanish caramelo

to preserve food with salt, sugar, or smoke

“The salmon was cured with salt and dill.”

Origin: Latin curare `to take care of`