Ramekin -
A small baking dish used for individual servings of sweet and savory dishes.
Reconstitute -
To take a dried food such as milk back to its original state by adding liquid.
Reduce-
To cook liquids down so that some of the water evaporates.
Reduction - The boiling down of sauces to increase flavor
Refresh -
To pour cold water over freshly cooked vegetables to prevent further cooking and to retain color.
Render -
To melt down fat to make drippings.
Roast -
To cook uncovered in the oven.
Rotisseur - Roast cook
Roux - Made from flour and melted butter to thicken soups or sauces
Royale - Custard cut into shapes for garnish
Sabayon - Dessert made with whipped eggs, sugar, and wine
Saisir - To sear meat in hot fat
Sauté -
To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat.
Sauter - Cooking by tossing in small amount of hot fat
Scald -
Cooking a liquid such as milk to just below the point of boiling; also to loosen the skin of fruits or vegetables by dipping them in boiling water.
Score -
To tenderize meat by making a number of shallow (often diagonal) cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade.
Sear -
Sealing in a meat's juices by cooking it quickly under very high heat.
Season -
To enhance the flavor of foods by adding ingredients such as salt, pepper, oregano, basil, cinnamon, and a variety of other herbs, spices, condiments, and vinegars. Also, to treat a pot or pan (usually cast iron) with a coating of cooking oil and baking it in a 350° F oven for approximately 1 hour; this process seals any tiny rough spots on the pan's surface that may cause food to stick.
Seize -
To form a thick, lumpy mass when melted (usually applied to chocolate).
Set -
Let food become solid. (See also "Jell.")
Shred -
To cut or tear into long narrow strips, either by hand or by using a grater or food processor.
Sift -
To remove large lumps from a dry ingredient such as flour or confectioners' sugar by passing it through a fine mesh. This process also incorporates air into the ingredients, making them lighter.
Simmer -
Cooking food in a liquid at a low enough temperature that small bubble begin to break the surface.
Skim -
To remove the top fat layer from stocks, soups, sauces, or other liquids such as cream from milk.
Sorbet - A water ice served between meals
Soubise - A thick sauce with pureed onions stewed in butter
Souffle - A light sponge either sweet or savory
Sous Chef - Assistant to the chief cook
Springform pan-
A two-part baking pan in which a spring-loaded collar fits around a base; the collar is removed after baking is complete. Used for foods that may be difficult to remove from regular pans, such as cheesecake.
Steam -
To cook over boiling water in a covered pan, this method keeps foods' shape, texture, and nutritional value intact better than methods such as boiling.
Steep -
To soak dry ingredients (tea leaves, ground coffee, herbs, spices, etc.) in liquid until the flavor is infused into the liquid.
Stewing -
Browning small pieces of meat, poultry, or fish, then simmering them with vegetables or other ingredients in enough liquid to cover them, usually in a closed pot on the stove, in the oven, or with a slow cooker.
Stir-Fry -
The fast frying of small pieces of meat and vegetables over very high heat with continual and rapid stirring.
Supreme - The best part of meat
Tasse - Served in a cup
Thin -
To reduce a mixture's thickness with the addition of more liquid.
Toss -
To thoroughly combine several ingredients by mixing lightly.
Tournedos - A small steak from the center cut of the tenderloin
Trancher - To slice
Truite - Trout
Truss -
To use string, skewers, or pins to hold together a food to maintain its shape while it cooks (usually applied to meat or poultry).
Unleavened -
Baked goods that contain no agents to give them volume, such as baking powder, baking soda, or yeast.
Veau -Veal
Veloute - A thicken white soup or sauce
Viande - Meat
Vinaigrette -
A general term referring to any sauce made with vinegar, oil, and seasonings.
Volaille - Poultry
Water bath -
A gentle cooking technique in which a container is set in a pan of simmering water. (See also "Coddle.")
Whip -
To incorporate air into ingredients such as cream or egg whites by beating until light and fluffy; also refers to the utensil used for this action.
Whisk -
To mix or fluff by beating; also refers to the utensil used for this action.
