Cook's glossary

Culinary terms in plain language

12 terms

  • Baker's %

    All ingredients as % of flour weight.

  • Мise en place

    Everything prepped before cooking starts.

  • Бланшування

    Brief boiling + ice water — color fixing.

  • Деглазування

    Dissolve browned fond with liquid — sauce base.

  • Редукція

    Boiling down liquid to concentrate flavor.

  • Маillard

    Browning reaction of proteins+sugars from 140°C.

  • Аль денте

    Pasta/veggies with slight resistance at the center.

  • Маринад vs розсіл

    Marinade — acid+oil for flavor; brine — salt+water for moisture.

  • Пастеризація

    Heat treatment 60–85°C against bacteria.

  • Рестинг м'яса

    Resting a steak 5–10 min — juices redistribute.

  • Жюльєн

    Cutting into thin ~2mm matchsticks.

  • Umami

    Fifth taste — glutamate: cheese, mushrooms, soy sauce.