Culinary Glossary
These culinary terms include cooking terminology, food prep terms, and beverage definitions that every chef should know.
A
A la grecque: A preparation style where vegetables are marinated in olive oil, lemon juice, and herbs and served cold.
A Point: French term for cooking until the ideal degree of doneness. When referred to meat, it means medium-rare.
A la grecque: served in the Greek style of cooking, with olive oil, lemon juice, and several seasonings, often referring to vegetables
A point: cooking until the ideal degree of doneness, often referring to meat as medium rare
Acidulation: the process of making something acid or sour with lemon or lime juice
Aerate: the process when dry ingredients pass through a sifter and air is circulated through, changing the composition of the material, often referring to flour.
Aging: The period where freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate or the period during with freshly milled flour is allowed to rest so it whitens and produces less sticky dough.
Allemande: Sauce made by adding lemon juice and liaison to veloute made from veal stock.
Al dente: cooked so it's still tough when bitten. Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
Appetizers: Also known as first courses, small portioned hot or cold foods..
Aspic: a dish in which ingredients are set into gelatine made from a meat stock or consommé.
Au gratin: sprinkled with breadcrumbs and cheese, or both, and browned
Au jus: with its juices from cooking, often referring to steak or other meat
Au poivre: coated with loosely cracked peppercorns and then cooked, often referring to steak
Au sec: the descriptor for a liquid which has been reduced until it is nearly dry, a process often used in sauce making. Cooked until nearly dry
A Point: French term for cooking until the ideal degree of doneness. When referred to meat, it means medium-rare.
A la grecque: served in the Greek style of cooking, with olive oil, lemon juice, and several seasonings, often referring to vegetables
A point: cooking until the ideal degree of doneness, often referring to meat as medium rare
Acidulation: the process of making something acid or sour with lemon or lime juice
Aerate: the process when dry ingredients pass through a sifter and air is circulated through, changing the composition of the material, often referring to flour.
Aging: The period where freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate or the period during with freshly milled flour is allowed to rest so it whitens and produces less sticky dough.
Allemande: Sauce made by adding lemon juice and liaison to veloute made from veal stock.
Al dente: cooked so it's still tough when bitten. Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
Appetizers: Also known as first courses, small portioned hot or cold foods..
Aspic: a dish in which ingredients are set into gelatine made from a meat stock or consommé.
Au gratin: sprinkled with breadcrumbs and cheese, or both, and browned
Au jus: with its juices from cooking, often referring to steak or other meat
Au poivre: coated with loosely cracked peppercorns and then cooked, often referring to steak
Au sec: the descriptor for a liquid which has been reduced until it is nearly dry, a process often used in sauce making. Cooked until nearly dry
B
Bain Marie: a container holding hot water into which a pan is placed for slow cooking, otherwise known as a "water bath" or "double boiler"
Bake: To cook by dry heat, usually in the oven.
Barbecue: Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.
Barding: to cover the meat with a layer of fat, such as bacon, before cooking, effectively maintaining the moisture of the meat while it cooks to avoid overcooking
Baste: to pour juices or melted fat over meat or other food while cooking to keep it moist.
Batter: A mixture containing flour and liquid, thin enough to pour.
Beat: To mix rapidly to make a mixture smooth and light by incorporating as much air as possible.
Beurre blanc: a sauce made with butter, onions, and vinegar, usually served with seafood dishes
Beurre noir: French for black butter, whole butter cooked until dark brown (Not black) sometimes flavored with vinegar or lemon juice.
Beurre Rouge: French for red butter, an emulsified butter sauce made from shallots, red wine, and butter.
Bisque: a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or game
Blanching: to plunge into boiling water, remove after a moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit
Blend: To incorporate two or more ingredients thoroughly.
Bloom: A white powdery layer that sometimes appears on chocolate if the cocoa butter separates.
Bombe: Two or more flavors of ice cream or ice cream and sherbet, shaped in a spherical mold, each flavor a separate layer that forms the shell for the next flavor.
Bordelaise: A brown sauce flavored with a reduction of red wine, shallots, pepper, and herbs garnished with bone marrow.
Bound Salad: A salad comprising of cooked meats, poultry, fish, shellfish, pasta or potatoes combined with a dressing.
Bouquet Garni: Fresh herbs and vegetables tied into a cheesecloth bundle and used to flavor sauces, soups, stocks, stews.
Boil: To heat a liquid until bubbles break continually on the surface.
Braising: a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid
Brining: the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination
Broil: To cook on a grill under strong, direct heat.
Bake: To cook by dry heat, usually in the oven.
Barbecue: Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.
Barding: to cover the meat with a layer of fat, such as bacon, before cooking, effectively maintaining the moisture of the meat while it cooks to avoid overcooking
Baste: to pour juices or melted fat over meat or other food while cooking to keep it moist.
Batter: A mixture containing flour and liquid, thin enough to pour.
Beat: To mix rapidly to make a mixture smooth and light by incorporating as much air as possible.
Beurre blanc: a sauce made with butter, onions, and vinegar, usually served with seafood dishes
Beurre noir: French for black butter, whole butter cooked until dark brown (Not black) sometimes flavored with vinegar or lemon juice.
Beurre Rouge: French for red butter, an emulsified butter sauce made from shallots, red wine, and butter.
Bisque: a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or game
Blanching: to plunge into boiling water, remove after a moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit
Blend: To incorporate two or more ingredients thoroughly.
Bloom: A white powdery layer that sometimes appears on chocolate if the cocoa butter separates.
Bombe: Two or more flavors of ice cream or ice cream and sherbet, shaped in a spherical mold, each flavor a separate layer that forms the shell for the next flavor.
Bordelaise: A brown sauce flavored with a reduction of red wine, shallots, pepper, and herbs garnished with bone marrow.
Bound Salad: A salad comprising of cooked meats, poultry, fish, shellfish, pasta or potatoes combined with a dressing.
Bouquet Garni: Fresh herbs and vegetables tied into a cheesecloth bundle and used to flavor sauces, soups, stocks, stews.
Boil: To heat a liquid until bubbles break continually on the surface.
Braising: a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid
Brining: the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination
Broil: To cook on a grill under strong, direct heat.
C
Canape: A tiny open-faced sandwich served as an hors d’ouevre.
Capon: Class of surgically castrated male chickens.
Capsaicin: Alkaloid found in chili pepper’s placental ribs that provides the pepper’s heat.
Caramelize: To heat sugar to turn it brown and give it a special taste.
Carotenoid: A naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red peppers.
Cellulose: A complex carbohydrate found in the cell wall of plants. It is edible but indigestible by humans.
Chiffonade: A preparation of finely sliced or shredded leafy vegetables or herbs.
Chop: To cut solids into pieces with a sharp knife or with other chopping devices.
Clarify: To separate and remove solids from a liquid, thus making it clear.
Cream: To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
Coagulation: The irreversible transformation of proteins from a liquid or semi-liquid state to a drier, solid-state.
Coenzyme: Any of the various small substances of which contain a B vitamin that promotes or assists an enzyme’s activities.
China cap/Chinois: A conically shaped strainer.
Concasse: Peeled, seeded and diced tomato made with blanching.
Confit: Lightly cured meat, usually duck or goose, stewed in its fat. Pieces are packed in the fat and chilled for later use.
Coring: The process of removing the seeds or pit from fruit or fruit vegetable.
Coulis: A sauce made from a puree of vegetables and/or fruit.
Court bouillon: Water simmered with vegetables, seasonings and an acidic product such as vinegar or wine. Used for simmering or poaching fish, shellfish or vegetables.
Couverture: A high-quality chocolate containing at least 32% cocoa butter.
Croquette: A food that has been pureed or bound with a thick sauce.
Cure: To preserve meats by drying and salting and/or smoking.
Capon: Class of surgically castrated male chickens.
Capsaicin: Alkaloid found in chili pepper’s placental ribs that provides the pepper’s heat.
Caramelize: To heat sugar to turn it brown and give it a special taste.
Carotenoid: A naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red peppers.
Cellulose: A complex carbohydrate found in the cell wall of plants. It is edible but indigestible by humans.
Chiffonade: A preparation of finely sliced or shredded leafy vegetables or herbs.
Chop: To cut solids into pieces with a sharp knife or with other chopping devices.
Clarify: To separate and remove solids from a liquid, thus making it clear.
Cream: To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
Coagulation: The irreversible transformation of proteins from a liquid or semi-liquid state to a drier, solid-state.
Coenzyme: Any of the various small substances of which contain a B vitamin that promotes or assists an enzyme’s activities.
China cap/Chinois: A conically shaped strainer.
Concasse: Peeled, seeded and diced tomato made with blanching.
Confit: Lightly cured meat, usually duck or goose, stewed in its fat. Pieces are packed in the fat and chilled for later use.
Coring: The process of removing the seeds or pit from fruit or fruit vegetable.
Coulis: A sauce made from a puree of vegetables and/or fruit.
Court bouillon: Water simmered with vegetables, seasonings and an acidic product such as vinegar or wine. Used for simmering or poaching fish, shellfish or vegetables.
Couverture: A high-quality chocolate containing at least 32% cocoa butter.
Croquette: A food that has been pureed or bound with a thick sauce.
Cure: To preserve meats by drying and salting and/or smoking.
D
Deglaze: To swirl or stir in a liquid into a hot pan to lift away caramelized food particles.
Degrease: To remove fat from the surface of a liquid such as a stock or sauce by skimming the surface.
Dice: To cut food in small cubes of uniform size and shape.
Dredging: To coat a food item in flour or ground crumbs before frying or sauteing.
Dress: To trim or clean an animal for cooking.
Drizzle: To sprinkle drops of liquid lightly over food in a casual manner.
Dust: To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.
Duxelles: a Coarse paste made from finely chopped mushrooms sauteed with shallots in butter
Degrease: To remove fat from the surface of a liquid such as a stock or sauce by skimming the surface.
Dice: To cut food in small cubes of uniform size and shape.
Dredging: To coat a food item in flour or ground crumbs before frying or sauteing.
Dress: To trim or clean an animal for cooking.
Drizzle: To sprinkle drops of liquid lightly over food in a casual manner.
Dust: To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.
Duxelles: a Coarse paste made from finely chopped mushrooms sauteed with shallots in butter
E
Egg Wash: A mixture of beaten eggs (whole eggs, yolks or whites) and a liquid, usually water or milk, used to coat dough before baking.
Emince: A small thin boneless piece of meat.
Emulsion: A uniform mixture of two unmixable liquids, such as oil and water, is forced into a uniform distribution.
Espagnole: Also known as brown sauce, a basic sauce made of brown stock, mirepoix, and tomatoes thickened with brown roux.
Essence: A sauce made from a concentrated vegetable juice.
Evaporation: Heated water that vaporizes.
Emince: A small thin boneless piece of meat.
Emulsion: A uniform mixture of two unmixable liquids, such as oil and water, is forced into a uniform distribution.
Espagnole: Also known as brown sauce, a basic sauce made of brown stock, mirepoix, and tomatoes thickened with brown roux.
Essence: A sauce made from a concentrated vegetable juice.
Evaporation: Heated water that vaporizes.
F
Fabricated Cuts: Individual portions of meat cut from a subprimal.
Fillet: Removing the side of fish intact while removing all bones.
Flake: To break lightly into small pieces.
Flambe: Food flamed by the use of alcohol for flavor.
Flash Frozen: Food that has been frozen very rapidly using metal plates, extremely low temperatures or chemical solutions.
Flavonoids: Plant pigments that dissolve readily in water, found in red, purple and white vegetables such as blueberries, red cabbage, and beats.
Foie Gras: Liver os specially fattened geese or ducks.
Fold: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with a spoon, whisk, or fork; go across the bottom of the bowl, up and over, close to the surface. The process is repeated while slowing rotating the bowl until the ingredients are thoroughly blended.
Fond: French for stock or base. Drippings and bits of food left in a pan after foods are roasted.
Fondant: Sweet, thick opaque sugar paste used for glazing pastries such as napoleons or making candies.
Frenching: Trimming racks of rib or poultry so the bone is cleaned and prominent.
Fry: To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.
Fillet: Removing the side of fish intact while removing all bones.
Flake: To break lightly into small pieces.
Flambe: Food flamed by the use of alcohol for flavor.
Flash Frozen: Food that has been frozen very rapidly using metal plates, extremely low temperatures or chemical solutions.
Flavonoids: Plant pigments that dissolve readily in water, found in red, purple and white vegetables such as blueberries, red cabbage, and beats.
Foie Gras: Liver os specially fattened geese or ducks.
Fold: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with a spoon, whisk, or fork; go across the bottom of the bowl, up and over, close to the surface. The process is repeated while slowing rotating the bowl until the ingredients are thoroughly blended.
Fond: French for stock or base. Drippings and bits of food left in a pan after foods are roasted.
Fondant: Sweet, thick opaque sugar paste used for glazing pastries such as napoleons or making candies.
Frenching: Trimming racks of rib or poultry so the bone is cleaned and prominent.
Fry: To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.
G
Garnish: To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.
Glace de viande: Dark, syrupy meat glaze made by reducing beef stock.
Glaze: To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with thin, glossy icing.
Grate: To rub on a grater that separates the food in various sizes of bits or shreds.
Gratin: From the French word for "crust." A term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden-brown crust of bread crumbs, cheese or creamy sauce is formed.
Grill: To cook on a grill over intense heat.
Grind: To process solids by hand or mechanically to reduce them to tiny particles.
Glace de viande: Dark, syrupy meat glaze made by reducing beef stock.
Glaze: To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with thin, glossy icing.
Grate: To rub on a grater that separates the food in various sizes of bits or shreds.
Gratin: From the French word for "crust." A term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden-brown crust of bread crumbs, cheese or creamy sauce is formed.
Grill: To cook on a grill over intense heat.
Grind: To process solids by hand or mechanically to reduce them to tiny particles.
J
Jacquard: The process of poking holes into the muscle of meat to tenderize.
Julienne: To cut vegetables, fruits, or cheeses into thin strips.
Jus lie: Can be called a fond lie, a sauce made by thickening brown stock using corn starch or similar starch.
Julienne: To cut vegetables, fruits, or cheeses into thin strips.
Jus lie: Can be called a fond lie, a sauce made by thickening brown stock using corn starch or similar starch.
K
Knead: To work and press the dough with the palms of the hands or mechanically, to develop the gluten in the flour.
L
Larding: Inserting thin slices of fat directly into meat products to infuse moisture.
Lukewarm: Neither cool nor warm; approximately body temperature.
Lukewarm: Neither cool nor warm; approximately body temperature.
M
Marinate: To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.
Mince: To cut into very small pieces where uniformity or shape is not important.
Mise en Place: Meaning “Everything in place”, refers to the preparation and organization of ingredients and equipment.
Mince: To cut into very small pieces where uniformity or shape is not important.
Mise en Place: Meaning “Everything in place”, refers to the preparation and organization of ingredients and equipment.
N
Nappe: A certain consistency in a liquid that coats the back of a spoon.
Needling: Injecting fat or flavors into an ingredient to enhance moisture or flavor.
Needling: Injecting fat or flavors into an ingredient to enhance moisture or flavor.
O
Oignon Brule: French for burnt onion, made by charring onion halves.
Oignon Pique: Studding an onion with a bay leaf and cloves.
Oignon Pique: Studding an onion with a bay leaf and cloves.
P
Pan-Broil: To cook uncovered in a hot frypan, pouring off fat as it accumulates.
Pan-Fry: To cook in small amounts of fat.
Parboiling: To partially cook a portion of food in simmering/boiling water. Similar to blanching, but cooked for longer.
Par cooking: Partially cooking food by any cooking method.
Pare: To remove the outermost skin of a fruit or vegetable.
Paupiette: Thin slice of meat, poultry or fish spread with savory stuffing and rolled and braised or poached.
Peel: To remove the peels from vegetables or fruits.
Pickles: To preserve meats, vegetables, and fruits in brine.
Plump: To soak dried fruits in the liquid until they swell.
Poach: To cook very gently in hot liquid kept just below the boiling point.
Puree: To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
Pan-Fry: To cook in small amounts of fat.
Parboiling: To partially cook a portion of food in simmering/boiling water. Similar to blanching, but cooked for longer.
Par cooking: Partially cooking food by any cooking method.
Pare: To remove the outermost skin of a fruit or vegetable.
Paupiette: Thin slice of meat, poultry or fish spread with savory stuffing and rolled and braised or poached.
Peel: To remove the peels from vegetables or fruits.
Pickles: To preserve meats, vegetables, and fruits in brine.
Plump: To soak dried fruits in the liquid until they swell.
Poach: To cook very gently in hot liquid kept just below the boiling point.
Puree: To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
R
Raft: Crust formed during the production of consomme.
Remouillage: The process of reusing bones for a second stock. French meaning “rewetting”.
Reduce: To boil down to reduce the volume.
Render: To transform solid fat into liquid form by use of heat.
Refreshing: Submerging a hot food item in cold water to quickly stop the cooking process. Also known as an ice bath.
Ricer: a Sievelike tool used to force soft foods through to evenly break up the product, such as potatoes.
Roast: To cook by dry heat in an oven.
Rondeau: Shallow, wide, straight-sided pot with loop handles.
Roulade: Slice of meat, poultry or fish rolled around a stuffing.
Remouillage: The process of reusing bones for a second stock. French meaning “rewetting”.
Reduce: To boil down to reduce the volume.
Render: To transform solid fat into liquid form by use of heat.
Refreshing: Submerging a hot food item in cold water to quickly stop the cooking process. Also known as an ice bath.
Ricer: a Sievelike tool used to force soft foods through to evenly break up the product, such as potatoes.
Roast: To cook by dry heat in an oven.
Rondeau: Shallow, wide, straight-sided pot with loop handles.
Roulade: Slice of meat, poultry or fish rolled around a stuffing.
S
Sachet: Containing herbs and spices used to flavor stocks, soups, and sauces. Easily removable.
Saute: To cook and/or brown food in a small amount of hot fat.
Sauteuse: Basic sauteing pan with sloped sides and single long handle.
Sautoir: A variation of a saute pan with straight sides and long handle.
Savory: Spied or seasoned foods, as opposed to sweet.
Scald: To heat a liquid, usually milk to just below boiling.
Scallop: To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
Score: To cut narrow grooves or gashes partway through the outer surface of the food.
Sear: Brown food quickly over high heat, done as a preparatory step for further methods such as braising or roasting.
Shred: To cut or tear in small, long, narrow pieces.
Shift: To put one or more dry ingredients through a sieve or sifter.
Silverskin: Tough connective tissue that surrounds certain muscles.
Simmer: To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
Skim: To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.
Staling: Known as starch retrogradation, change in moisture within starch that causes products to turn firm, drier and more crumbly.
Steep: Soaking food in a hot liquid to extract flavor or remove impurities.
Stew: To simmer slowly in a small amount of liquid for a long time.
Sweat: To cook food in a pan, usually covered, without browning over low heat to encourage flavors to be extracted from vegetables and spices.
Sweetbreads: Thymus gland of calf or lamb.
Saute: To cook and/or brown food in a small amount of hot fat.
Sauteuse: Basic sauteing pan with sloped sides and single long handle.
Sautoir: A variation of a saute pan with straight sides and long handle.
Savory: Spied or seasoned foods, as opposed to sweet.
Scald: To heat a liquid, usually milk to just below boiling.
Scallop: To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
Score: To cut narrow grooves or gashes partway through the outer surface of the food.
Sear: Brown food quickly over high heat, done as a preparatory step for further methods such as braising or roasting.
Shred: To cut or tear in small, long, narrow pieces.
Shift: To put one or more dry ingredients through a sieve or sifter.
Silverskin: Tough connective tissue that surrounds certain muscles.
Simmer: To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
Skim: To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.
Staling: Known as starch retrogradation, change in moisture within starch that causes products to turn firm, drier and more crumbly.
Steep: Soaking food in a hot liquid to extract flavor or remove impurities.
Stew: To simmer slowly in a small amount of liquid for a long time.
Sweat: To cook food in a pan, usually covered, without browning over low heat to encourage flavors to be extracted from vegetables and spices.
Sweetbreads: Thymus gland of calf or lamb.
T
Tempering: To slowly add hot liquid to eggs while stirring vigorously to slowly bring the mixture up to temperature without curdling the eggs.
Tourner: To shape vegetables while peeling. The procedure is to peel, then shape.
Toss: To combine ingredients with a lifting motion.
Truss: Tying whole poultry or meat to encourage even cooking.
Tourner: To shape vegetables while peeling. The procedure is to peel, then shape.
Toss: To combine ingredients with a lifting motion.
Truss: Tying whole poultry or meat to encourage even cooking.
W
Water Bath: See Bain Marie
Whetstone: A special dense, grained stone used to sharpen or hone knives.
Whip: To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
Whetstone: A special dense, grained stone used to sharpen or hone knives.
Whip: To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
Z
Zest: is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to foods.
Zushi: The seasoned rice used in preparing sushi.
Zushi: The seasoned rice used in preparing sushi.