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If you’re like us, you’ve looked at a new recipe and felt confused by some of the terms used in the recipe. In hopes of saving you time and energy, we have put together a list of cooking terms and their definitions so you don’t get tripped up again. That fancy recipe you have planned for dinner this week will be a breeze to put together! 

Two people smile at one another while cooking and chopping tomatoes in a kitchen


Dice: to cut into small cubes

Chop: to cut into pieces with quick stroke or repeated strokes

Mince: to cut or chop into very small pieces

Julienne: a preparation or garnish of food that has been cut into thin strips


Dredge: to coat by sprinkling (as with flour)

Deglaze: to dissolve the small particles of sautéed meat remaining in (a pan) by adding a liquid and heating

Roux: a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce

Mirepoix: a sautéed mixture of diced vegetables (such as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces

Raclette: a Swiss dish consisting of cheese melted over a fire and then scraped onto bread or boiled potatoes

Blanch: to scald or parboil in water or steam in order to remove the skin from, whiten, or stop enzymatic action in (such as food for freezing)

Parboil: to boil briefly as a preliminary or incomplete cooking procedure

Bechamel: a rich white sauce


Sous vide: a method of cooking food slowly in a vacuum-sealed pouch at a low temperature so as to retain most of the juice and aroma


Macerate: to cause to become soft or separated into constituent elements by or as if by steeping in fluid 

Coulis: a sauce made with pureed vegetable or fruit and often used as a garnish


Mise en place: a culinary process in which ingredients are prepared and organized (as in a restaurant kitchen) before cooking

Amuse-Bouche: a small complimentary appetizer offered at some restaurants

Tartare: highly seasoned ground beef eaten raw

*Definitions taken from Miriam- Webster Dictionary 

Join us this month for more cooking basics! Whether you’re a novice or a well-seasoned cook, we’re sharing tips and tricks to help everyone gain Kitchen Confidence!
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