TERMINOLOGIES

IN

COOKERY NC II
AL DENTE
• Generally used in terms of
pasta and rice cooking, but
technically includes
vegetables and beans too.
Al dente is translated as to
the tooth ‘ meaning
something cooked but left
with a bite of firmness.
BLANCH
• A quick method of cooking food,
usually green vegetables,
whereby the item is basically
scalded in boiling hot water for a
short period of time and then
refreshed in ice cold water. This
ensures that the veggie retains its
bright green colour and a good
firm texture.
BROIL
• Normally a term used in the States,
broil is what we know as grilling.
Basically, you preheat the hot rod or
grill at the top of your oven until it
gets exceptionally hot. Place the
food on an oven tray under the
preheated grill until it browns and
has some incredible flavour.
BRAISE
• Braising is an old French method
of cooking meat. It uses a
combination of dry and moist heat,
dry being when the meat is seared
at a high heat and moist when it’s
gently cooked in a liquid. This
cooking method is ideal with
sinewy, tougher cuts of meat.
BLEND
• The process of combining
two or more ingredients so
that they become smooth
and uniform in texture and
lose their individual
characteristics.
BONE

• Ironically, to bone a
piece of meat is to
remove the bone from
it.
CURE
• A non-heated method of
cooking where the food
item is packed with a
salt mixture and left so
that the moisture draws
out.
CURDLE
• When egg-based
mixtures are cooked too
quickly and the protein
separates from the
liquids, leaving a lumpy
mixture behind.
CUT-IN
• A method of blending, usually
for pastry, where a fat is
combined with flour. The
method often refers to using a
pastry blender to mix butter or
shortening into the flour until
the mixture is the size of peas.
DICE
•A knife skill cut – the
exact measurement
changes but the shape
is always a small
square.
DRESS
Dress has two definitions when
it comes to cooking, firstly to
coat foods (mostly salad
leaves) in a sauce.

It also refers to preparing poultry,

fish and venison for cooking, which
essentially is breaking them down off
of their carcasses and sectioning the
meat.
DEEP FRY

•To cook food in a

deep layer of hot
oil.
DEGLAZE

• To loosen bits of food

which stuck on the
bottom of a pan by
adding liquid such as
stock or wine.
FLAMBÉ
• The process of cooking off
alcohol that’s been added to a
hot pan by creating a burst of
flames. The fumes are set
alight and the flame goes out
when the alcohol has burnt
off.
FILLET
• Most commonly known
as a very tender cut of
beef, but can also refer
to the meat of chicken
and fish.
FLAKE
• Refers to the process of gently
breaking off small pieces of
food, often for combining with
other foods. For example, you
would flake cooked fish to
combine with cooked, mashed
potatoes to make fish cakes,
GRILL
• Grilling food is applying dry heat
to food either from above or
below. In South Africa, grilling
refers to cooking food under the
grill in your oven (in the States
this is called broiling) or can also
refer to cooking food in a pan
with grill lines.
GLAZE

• A glaze is a sticky substance

coated on top of food. It is
usually used in terms of baking
or cooking meats where a
marinade will be brushed over
the food continuously to form a
glaze.
GRATIN

• A gratin is a topping that is

often either breadcrumbs or
grated cheese that forms a
brown crust when placed
under a hot grill.
GREASE

• Refers to applying a fat

to a roasting tray or
cake tin to ensure that
food doesn’t stick.
GRIND

• To break something down

into much smaller pieces,
for example coffee beans
or whole spices.
KNEAD

• To work dough into a soft,

uniform and malleable
texture by pressing,
folding and stretching with
the heel of your hand.
JULIENNE

• Refers to a knife skill

cut where the shape
resembles
matchsticks.
MARINATE

• To impart the flavour of a

marinade into food, usually
requires some time to allow
the flavours to develop. Can
also be used to tenderise a
cut of meat.
ROAST

• Technically defined as a
method of dry cooking a piece
of meat, where the hot air
envelopes the food to cook it
evenly and to allow it to
caramelize nicely.
POACH

•To cook in gently

bubbling liquids
such as a stock or
a broth.
PURÉE

• Cooked food, usually

vegetables, that have been
mashed or blended to form
a paste-like consistency.
PICKLE

The process of
preserving food in a
brine, which is a salt or
vinegar solution.
ROUX

• A roux is a flour and fat

mixture cooked together,
which acts as a thickener in
soups, stews and sauces.
(link to mother sauce
article)
RECONSTITUTE
• To restore a dried food
to original consistency,
or to change its texture,
by letting it soak in
warm water.
REFRESH

•To halt the cooking

process, usually that of
vegetables after being
blanched, by plunging
them into ice cold water.
SAUTÉ

• Meaning ‘to jump’ in

French, sauteeing is
cooking food in a
minimal amount of oil
over a rather high heat.
SHALLOW FRY

•To cook food in a

shallow layer of
preheated oil.
SIMMER

•Process of cooking
in hot liquids kept
just below boiling
point.
SKIM

• To remove a top
layer of fat or scum
that has developed
on the surface of
soups, stocks or
sauces.
STEAM

• Method of cooking
food by using
steamer.
WHIP

• The process of beating

food with a whisk to
incorporate air and to
increase volume.
WHISK

• The process of using a

whisk to incorporate
air into food or to
blend ingredients
together smoothly.
ZEST

•Refers to removing the

outer part of citrus
(called the zest) either
by using a grater, a
peeler or a knife.
BAIN MARIE

• also known as a water bath or

double boiler. A bain marie is
the fancy term for a hot water
bath. It's used for cooking
delicate foods like custards and
terrines to create a gentle and
uniform heat around the food.
BAKE

• cook (food) by dry

heat without direct
exposure to a flame,
typically in an oven
or on a hot surface.
BASIC MERINGUE

•a light foamy mixture

of whipped egg white
and caster sugar,
which is baked in the
oven and served cold.
BARBECUE

•to cook food by

grilling it over a
wood or charcoal
fire.
BATTER

• a mixture of dry
and liquid
ingredients with a
pouring
consistency
BLANCMANGE

• a French milk pudding

or custard usually
flavored with milk or
cream and sugar
thickened with gelatin,
cornstarch or Irish moss
BOILING

• the temperature of
the liquid is
brought up to
100oC and
maintained to cook
the food item
HORS D’ OEUVRES

•a small savory dish,

typically one served
as an appetizer at the
beginning of a meal.
CANAPÉS

• hors d’oeuvres consisting

of a small piece of bread or
toast, often cut in a
decorative slope, garnished
with a savory spread or
topping.
BRUNOISE

• finely diced vegetables

that are cooked in
butter and used to
flavor soups and
sauces.
CONTAMINATION

• Contamination is the presence of a

constituent, impurity, or some other
undesirable element that soils,
corrupts, infects, makes unfit, or
makes inferior a material, physical
body, natural environment,
workplace, etc.
CREAMING

• Beating together sugar and

fat until the mixture is
creamy in colour with a fluffy
texture. This method is used
for sponge-based puddings
and some cheese fillings
DUSTING

• icing sugar, caster sugar or

cocoa powder may be
finely sprinkled over the
surface of a dessert to
improve the appearance.
•
FILLING

• A quantity of material that

fills or is used to fill
something. Fruit, nuts,
cheese or other mixtures
may be used to fill pies,
tarts, fruits, crepes or dariole
moulds
MIS’ EN PLACE
• (pronounced meez en plas) is a French
phrase which means "putting in place", as in
set up. It is used in professional kitchens to
refer to organizing and arranging the
ingredients (e.g., cuts of meat, relishes,
sauces, par-cooked items, spices, freshly
chopped vegetables, and other components)
that a cook will require for the menu items
that he or she expects to prepare during
his/her shift.
 TYPES OF CHEFS
AND THEIR FUNCTIONS
MANAGERIAL CHEFS
In managerial chef positions,
there is an established hierarchy
because these chefs have the most
responsibility in the kitchen to
ensure the restaurant's overall
success. The following roles are
listed in descending order.
 CHEF-OWNER (GROUP CHEF)

• Primary Task: Business management

• There is only one per kitchen.
• They are responsible for running the
establishment as a whole.
• They will often work on menu engineering.
 EXECUTIVE CHEF (CHEF DE CUISINE, HEAD
CHEF)
• Primary Task: Kitchen management
• There is only one per kitchen, leading to high
competition for the role.
• They oversee daily operations, kitchen costs, food
preparation, and menu planning.
• They will often create most of the new recipes and
dishes for the menu.
 SOUS CHEF (SECOND CHEF, UNDER CHEF)

• Primary Task: Team management

• There can be more than one in a kitchen depending on
the size of the establishment.
• They oversee the details of each dish and oversee the
food lines.
• They are the second in command and will run the kitchen
in the executive chef’s absence.
• They will usually train newly hired chefs and cooks.
 SENIOR CHEF (CHEF DE PARTIE,
STATION CHEF)

• Primary Task: Station management

• There can more than one in a kitchen.
• They are in charge of specific stations in the
kitchen.
• They are usually specialist on a certain portion
of the menu and will ensure that high-quality
food leaves their station.
 SPECIALIZED CHEFS

A hierarchy generally does not exist

between specialized chefs. Each of
them is an expert in their specific field.
PASTRY CHEF (PATISSIER)
• Primary Task: Prepare pastries, breads,
and desserts
• They may be in charge of the whole
dessert menu.
• The position usually requires extensive
specialized training or the completion of
a degree in baking.
• Depending on the establishment, this
position can be equivalent to executive
chef.
SAUCE CHEF (SAUCIER, SAUTE CHEF)
Primary Task: Choose and
prepare sauces and gravies
for all meal types
• They may also prepare soups
and stews.
• This is mainly a position
found in locations that serve
French cuisine.
FISH CHEF (POISSONIER)

• Primary Task: Prepare and

cook seafood
• They may also be responsible
for acquiring the seafood used
in an establishment from a
local market or non-local
vendor.
VEGETABLE CHEF (ENTREMETIER)

• Primary Task: Prepare

and cook vegetables and
starches
• They may also be
responsible for some
soups and egg dishes.
MEAT CHEF (ROTISSEUR, ROAST CHEF)

• Primary Task: Prepare and

cook meats by roasting,
braising, broiling, or other
methods
• They may also be in charge
of obtaining the meat from
local suppliers and retailers.
PANTRY CHEF (GARDE MANGER)

• Primary Task: Preparing cold

food items like salads, cold cuts,
hors d’oeuvres, and dressings
• They will also be responsible for
setting up buffet lines and adding
centerpieces for an upscale
presentation that may include
carved and molded ice or fruits.
FRY CHEF (FRITURIER)

• Primary Task: Cook foods

that need to be fried
• They are mainly needed in
fast food establishments.
GRILL CHEF (GRILLARDIN)

• Primary Task: Cook foods that

need to be grilled
• They will generally grill meats
and sometimes vegetables.
BUTCHER CHEF (BOUCHER)

• Primary Task: Prepare cuts

of meat for other station chefs
to cook
• They are mainly needed in
larger establishments to keep
up with the demand.
LINE COOK (COMMIS)

• Primary Task: Cooking where needed and

completing an assortment of kitchen tasks
• They will learn different cooking styles from
the specialized chefs in the kitchen.
• They are usually still in culinary school and
getting experience through the position.
• They may be required to do miscellaneous
tasks like plating dishes, taking orders, or
cutting vegetables.
• Types of Cooks

• Cooks will usually occupy entry-level positions in a kitchen and experience training from the specialized
chefs. They are more likely to cook by following recipes given to them and flow between the different cook
positions as needed.

• Line Cook (Commis)

• Primary Task: Cooking where needed and completing an assortment of kitchen tasks

• They will learn different cooking styles from the specialized chefs in the kitchen.

• They are usually still in culinary school and getting experience through the position.

• They may be required to do miscellaneous tasks like plating dishes, taking orders, or cutting vegetables.

• Prep Cook (Kitchen Porter, Kitchen Hand, Kitchen Assistant)

• Primary Task: Responsible for daily food prep and kitchen tasks

• Their responsibilities revolve around kitchen basics like chopping ingredients, properly labeling
containers in storage, and cleaning countertops.

• Relief Cook (Chef de Tourant, Roundsman, Swing Cook)

• Primary Task: Fills in wherever needed