Glossary of culinary terms
Welcome to my glossary of culinary terms! Here you will find a treasure trove of words and concepts that will help you decipher and enjoy the art of cooking. I know that being faced with a recipe and encountering unfamiliar gastronomic terms can be frustrating and, at times, discouraging. But fear not, I’m here to help you!
This glossary has been designed to be your companion in the kitchen, an accessible and complete tool that will allow you to explore culinary terms, from the most basic to the most complex, according to your needs and curiosity. Whether you are a beginner in the world of gastronomy or an expert looking to perfect your skills, this culinary glossary will accompany you on your culinary journey.
I invite you to immerse yourself in this compendium of knowledge, to actively search for terms that will help you better understand the recipes and expand your gastronomic horizons. With each term you learn, you will gain confidence and enjoy the culinary experience even more.
Remember that this glossary is here to serve you, and in each recipe the definition of the term will jump out if it is mentioned, so don’t hesitate to consult it whenever you need it!
Buscar: (limpiar)
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- Acedía A type of flat fish with a delicate flavor and fine texture that belongs to the family Pleuronectidae. Sorrel is common in the coastal waters of the northeastern Atlantic and the Mediterranean. Its white and tender flesh makes it a versatile ingredient in the kitchen, and it can be prepared(...)
- Acidify The process of adding an acidic ingredient to a preparation to balance flavors, improve texture or enhance certain organoleptic characteristics of the dish. Common acidic ingredients include lemon juice, vinegar, wine and tomato, among others. The amount of acid added depends on the recipe(...)
- Ajalú It is a traditional sweet from Spain, especially popular in the region of Castilla-La Mancha, very typical in Cuenca. The alajú is made from a mixture of honey, almonds, walnuts, breadcrumbs, and dried fruits such as figs and dates, all wrapped in a thin layer of wafer. This dessert is known(...)
- Ajillo A culinary term of Spanish origin that refers to a cooking technique in which garlic is used as the main and distinctive ingredient. Garlic" dishes usually include chopped or sliced garlic, which is fried in olive oil until golden and fragrant, releasing its characteristic aroma and flavor.(...)
- Al dente Cooking point at which the food retains a more or less hard texture, so that when chewed it offers some resistance. It is mainly used for cooking pasta and vegetables.
- Albardar Wrap a meat with fatty bacon in thin slices.
- Alboronía It is a stew of Andalusian origin, specifically from the gypsy cuisine, which resembles the French ratatouille or the ratatouille from La Mancha. It is prepared with vegetables such as eggplants, zucchini, peppers, onions, tomatoes and sometimes squash, which are cut into pieces and slowly(...)
- Albumins Soluble proteins present in water, for example, animal meat and fish, egg whites, etc.
- Alfajor Traditional sweet originally from Spain and popular in Latin America, especially in countries such as Argentina, Uruguay and Peru. The alfajor consists of two or more cookies or layers of dough, which can be soft and spongy or firmer and crunchier, filled with a typically thick and sticky(...)
- All i oli Traditional sauce of the Mediterranean areas and especially in Catalonia. It is made mainly with garlic and olive oil, and sometimes with the addition of salt and lemon drops. To prepare it, crush the garlic in a mortar and pestle until a fine paste is obtained, then slowly add the olive oil(...)
- Almirez Traditional kitchen utensil consisting of a container, called a mortar, and a pestle or pestle, called a pestle, used to crush, grind and mix solid and semi-solid ingredients, such as spices, herbs and grains, to obtain pastes or fine powders.
- Almogrote Typical sauce of the Canarian cuisine, made with cheese, garlic, olive oil and red bell pepper. The cheese used in the preparation of the sauce is the smoked soft cheese from La Gomera, one of the Canary Islands. The ingredients are mixed and pounded together in a mortar and pestle until a(...)
- Almond A term used to describe a dish or dessert that contains almonds as the main ingredient or predominant flavor. It is often used to describe dishes such as pollo almendrado, which is a savory dish made with chicken and a creamy almond sauce, or desserts such as bizcocho almendrado, which is a(...)
- Amylase Enzyme that breaks down starch molecules.
- Amylopectin A molecule formed by chaining together many of the same small molecules. The molecule is branched.
- Amylose Like amylopectin, but linear and soluble. Technically, we could define it as a component of starch, a complex carbohydrate present in foods such as cereals, tubers and legumes. Amylose is a linear polysaccharide molecule composed of glucose units linked by alpha-1,4 glycosidic bonds. In(...)
- Anacarar Cook in paella pan with a splash of oil, and stir with a spatula, until it looks like mother-of-pearl (we almost always use it with rice).
- Añejo A term that describes foods or beverages that have undergone an aging process to improve their flavor, texture or aroma. Examples of aged products are wine, whiskey, cheese and ham.
- Aromatics Ingredients that provide flavor and aroma to culinary preparations, such as herbs, spices, citrus, garlic, onion and ginger. Aromatics are used to enhance the flavor of soups, stews, sauces, marinades and sautéed dishes.
- Artichoke Term used in some regions of Spain and Latin America to refer to the artichoke, which is an edible plant of the Asteraceae family. The edible part of the artichoke is its immature flowers, which have fleshy leaves and a tender heart. In the kitchen, artichokes can be prepared in various ways,(...)
- Atascaburras Traditional stew from the Castilla-La Mancha region of Spain, especially popular in the provinces of Albacete and Cuenca. Atascaburras is a Manchegan stew based on desalted and shredded cod, potatoes, hard-boiled eggs, olive oil and garlic. You can also include nuts and dried peppers. This(...)
- Au gratin French culinary technique in which grated cheese, breadcrumbs or a mixture of both is sprinkled over a food and cooked in an oven or under a grill until golden brown and crispy. It is used in dishes such as lasagna, moussaka and potatoes au gratin.
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- Back and forth A term used to describe a quick, superficial cooking of a food, usually meat or fish, that is browned on both sides but remains juicy and tender on the inside.
- Ballotine See Balotina
- Balotina Cold or hot preparation made in the shape of a cone or cylindrical like boneless and stuffed poultry.
- Bardar Technique of wrapping meat, fish or poultry with strips of fat, such as bacon or bacon, before cooking to maintain moisture and add flavor.
- Bavaroise Also known as bavarois, it is a light, airy and creamy French dessert. It is made with crème anglaise (a mixture of milk, egg yolks and sugar), to which gelatin is added for firmness and whipped cream for lightness. The dessert can be flavored with a variety of ingredients such as chocolate,(...)
- Bearnaise Classic sauce of French cuisine, derived from the hollandaise mother sauce. Béarnaise is made by emulsifying clarified butter with egg yolks and then adding a reduction of white wine, vinegar, shallots, tarragon and pepper. The resulting sauce is rich, creamy and slightly acidic, with a(...)
- Bellows A culinary technique that consists of alternating layers of ingredients, generally in a mold, to obtain a varied texture and flavor in the final dish. An example of this is lasagna, which combines layers of pasta, meat, cheese and sauce.
- Bittersweet A culinary composition based on acid and sweetener cooked together until the desired balance is achieved; it can be more or less sweet or sour, depending on the food for which it is intended.
- Bleed Immerse bones or thorns in cold water so that they lose their blood.
- Bookmark To start a cooking process without finishing it.
- Bouquet garnie Bundle of parsley, bay leaf, thyme and celery (or any herb or spice) wrapped in leek leaves tied with twine. A sterile gauze tied with twine can be substituted for this traditional tie. It is added to stews, soups and sauces to add flavor and then removed before serving.
- Brasera Oval or rectangular cooking utensil with two handles, ideal for use in the oven.
- Breading The process of coating a food, such as meat, fish, vegetables or croquettes, with a layer of breadcrumbs, flour, beaten egg, cornflakes or other dry, sticky ingredients before frying or baking. Breading provides a crispy and golden texture to the outside of the food, while maintaining its(...)
- Bridar Sewing or tying a meat with twine, in order to give it the desired shape so that it does not deform during cooking.
- Browning To give toasted color to a food from a heat source. To pass a food in a hot G.M. until it gets a golden color.
- Brunoise Cutting of food into small and regular cubes, used to prepare stir-fries and other preparations that require uniform and fast cooking.
- Bûche de Noël Traditional French dessert, also known as Yule log, consisting of a rolled sponge cake filled with cream, covered with chocolate ganache and decorated to look like a tree trunk.
- Burn The process of cooking a food at high temperature or in direct contact with the flame until it darkens, chars or acquires a roasted flavor. It can be intentional, as in the case of burning sugar to make caramel, or accidental, as a result of overcooking.
- Butifarra Traditional and popular sausage in Catalonia and other communities of Spain. It is made from minced pork, usually from the shoulder or loin, which is seasoned with spices such as black pepper, nutmeg and aniseed. The mixture is stuffed into natural pork casings and then cooked or cured. There(...)
- Butter An Italian term used in cooking to describe the process of adding cold butter and cheese to a pasta or risotto dish just before it is finished cooking. This technique is performed at the end of cooking and off the heat, and is intended to give the dish a creamy texture and rich(...)
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- Cabañil Garlic It is a traditional sauce of Spanish origin, typical of the region of Murcia, which is made with garlic, olive oil, vinegar and salt. The sauce is prepared by crushing the garlic in a mortar until a paste is obtained, to which olive oil, vinegar and salt to taste are added. The mixture is(...)
- Calçots Tender onions typical of Catalonia, especially in the area of Valls, in the province of Tarragona. They are grown in a special way, covering the base of the plant with soil as it grows to whiten it and give it a softer texture. The season is usually from December to March. They are(...)
- Camisar Line a baking pan with greaseproof paper or aluminum foil, grease with butter, sprinkle with flour, starch, cocoa, etc.
- Chicory Edible plant of the Asteraceae family, cultivated for its leaves and roots. There are different varieties of chicory, including endive, endive and radicchio. Chicory leaves can be curly or smooth, and their flavor can vary from slightly bitter to very bitter, depending on the variety. In(...)
- Chiffonade Cutting technique in which the leaves of fresh herbs or green leafy vegetables are cut into thin, thin strips. To make a chiffonade, the leaves are first washed and dried, then stacked one on top of the other and rolled into a cigar shape. The strips are then cut thinly and evenly with a(...)
- Ciselé Specific cut for bulbs (garlic, onion, shallots). Once the bulb is peeled, cut in the middle to obtain a straight base. Shorten, starting from the upper end, horizontal sheets 2 mm thick. Vertical sheets are then cut in the same way. 2 mm. cubes are obtained.
- Clarifying butter Heat butter until the whey is clearly separated from the fat, recovering the latter and recycling or discarding the whey.
- Clarifying the broth Turning a marmite or cloudy bottom into a consommé or clear liquid
- Clarifying the egg Separate the yolk from the white of the eggs.
- Clostridium perfringens Pathogen found in the intestines of animals and humans, carried by soil and dust. The spores withstand 1 hour at 100 °C and the toxin is destroyed by subjecting the product to 60 °C for 10 minutes. They predominate mainly in raw meats and charcuterie.
- Collagen Responsible for the toughness of meats. Its degradation, by heating in the presence of water, gives rise to gelatin.
- Condiments Substances used in cooking to add flavor to foods
- Cooking in white Baking a dough without its filling
- Court-bouillon Well seasoned broth, made most of the time with water, vinegar, white wine, vegetables, herbs and spices, used for cooking seafood and fish.
- Crab nails These are crab legs used as an ingredient in various seafood dishes. They can be cooked in many ways, such as boiled, roasted or fried, and are often used in soups, stews and salads.
- Cream cheese A type of fresh, soft, creamy cheese made from cow's milk and/or cream, used as an ingredient, topping or filling in various preparations, such as sandwiches, bagels, dips, sauces, desserts and cheesecakes.
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- Daikon It is a type of large white radish used in Asian cuisine, especially in Japanese cuisine. It is a versatile ingredient that can be grated, sliced or cooked in soups and stews, and is rich in vitamin C and other nutrients.
- DarneA cross section of a large fish, such as salmon or tuna, used for grilling, frying or broiling.
- Decanting(various meanings) Cooking: To let stand to separate, by densities, several liquid materials. Main ingredients: Remove a meat, fish, etc. from its cooking or container. Liquids: The process of slowly pouring a liquid, such as wine or broth, from one container to another, leaving behind any(...)
- Degrease To remove the fat from a culinary preparation, hot or cold.
- Demi-glace A culinary term of French origin that refers to a rich, concentrated sauce based on meat stock, typically veal, which is reduced to half its original volume to intensify its flavor and thickness. Demi-glace is made from a mixture of meat stock and a thick sauce called "sauce espagnole", which(...)
- dessert spoon equals 10 ml
- Dressing Seasoning a salad with liquids (oil and/or vinegar)
- Dressing Preparing a food in a way that improves its presentation or enhances its flavor through seasonings
- Duck bill stitch When the dough is ready, lift a piece of dough with the spatula. This is in the shape of a duck's beak (it forms a triangle that hangs downwards).
- DuxelleIt is a mixture of finely chopped mushrooms, shallots, garlic and herbs, which are sautéed in butter and used as a filling for meats, vol-au-vents, tartlets and other dishes. It is a classic French culinary technique that adds a delicious umami flavor to dishes.
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- Embed The process of adhering or embedding an ingredient, such as fruits, nuts, herbs or spices, on the surface of another food, such as meats, fish, cheeses or breads, to add flavor, aroma, texture or decoration.
- Emincé A culinary term of French origin that refers to a cutting method in which ingredients, usually vegetables, are cut into thin, elongated strips. This type of cut allows a quick and uniform cooking of the ingredients and is commonly used in broths, stir-fries, stews and sautés. To make the(...)
- Emulsify To mix different elements that in their natural state repel each other until a uniform mass of microparticles and more or less stabilized is obtained. Shake a whisk by hand from left to right and vice versa, from front to back and vice versa, without detaching it from the bottom of the(...)
- Escalibar Cooking technique consisting of burning vegetables, wrapped in aluminum foil, over a flame in order to transmit smoky aromas, generally cooking is finished on embers over low heat.
- Escalopar Make slanting cuts with a knife.
- Evaporate To cook a liquid until its volume is reduced and its flavor is concentrated or the aromas not required in the preparation (wine, alcohol, etc.) disappear.
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- Fermentation Controlled transformation of a food or preparations by acylation of microorganisms, yeasts in bread, yeasts and bacteria in wine, lactic acid bacteria in dairy products.
- Filleting Cutting technique that consists of separating the meat or fish from the bone in thin and uniform slices.
- Filming Cover a food or container with cling film.
- Flambear To sprinkle a culinary preparation with a liquor (generally brandy, rum or liqueur) and to set fire to it, thus perfuming it and evaporating all its alcohol.
- Flamear Pass a bird through a flame to burn its feathers and remove them easily.
- Flip The action of turning food during cooking so that it cooks evenly on both sides, as when frying, grilling or browning.
- Foaming With a skimmer we will remove the impurities (the foam) that the food may release, especially when cooked in a liquid.
- Foaming It consists of removing the scum and impurities floating on the surface with a skimmer.
- Fondant Sugar paste used in the decoration of cakes and other desserts. It can also refer to a hot chocolate dessert with a liquid center.
- Fondue A dish of Swiss origin consisting of a hot mixture of melted cheeses, often with wine and garlic, in which pieces of bread or other foods are dipped using long skewers. There are also meat and chocolate fondue variants.
- Fragant Refers to a food, spice, herb or other ingredient that emits a pleasant and potent aroma that can define or complement the flavor of a dish. When an ingredient is described in this way, it can add important olfactory notes that enhance the culinary experience. This can include ingredients(...)
- Fricassee A cooking technique in which meat or poultry is slowly cooked in pieces, usually with vegetables and a sauce based on broth, wine and, often, cream.
- Fritada A dish of Latin American origin consisting of meat, usually pork, slowly cooked with spices and often accompanied by vegetables and tubers.
- Fumet Concentrated broth, usually from fish or shellfish, used as a base for soups, sauces and other dishes. It is prepared by slowly cooking the ingredients with water, wine, aromatic herbs and sometimes vegetables.
- Fusilli Type of Italian pasta in the shape of a spiral or helix. It is very versatile and can be combined with a wide variety of sauces and preparations.
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- Galantine Meat dish, usually poultry or fish, that is boned, stuffed, rolled and cooked in its own jelly. Serve cold, cut in slices.
- Ganache A mixture of chocolate and liquid cream used as a filling or topping in confectionery. Depending on the proportions, it can have a denser or softer texture.
- Garnish A culinary term that refers to the decoration or presentation of a dish with additional ingredients, which can be either edible or inedible. Garnish can serve to enhance the visual presentation of the dish, add additional flavor or texture, or provide color or flavor contrast. Common examples(...)
- Gazpacho manchego A version of gazpacho from La Mancha, Spain, which is made with game meat, such as hare or rabbit, and a type of cake called "torta cenceña" or "galianos". Unlike the Andalusian gazpacho, this dish is hot and more like a stew.
- Ghee Purified butter fat, originally from India, used as a substitute for oil and butter in cooking. It has a high smoke point, which makes it ideal for frying and sautéing.
- Ginger It is a pungent and aromatic root used in Asian, Indian and Middle Eastern cuisine. It can be used fresh, grated, powdered or pickled, and is used to flavor dishes such as curries, noodle soup, marinades and tea.
- Glace sugar Powdered sugar, very fine, generally used in confectionery.
- Glaze Cooking: Cook in a salamander to brighten and sometimes lightly brown. Vegetables: Cook vegetables so that they are cooked and very shiny. Pastry: To coat a food with glace and fix it in the oven until it looks like a varnish on the food.
- Gliadins Gliadins are alcohol-soluble proteins that contribute to dough viscosity and extensibility. They are responsible for the elasticity of the bread dough. Gliadins are also the main cause of celiac disease, as they contain peptides that can trigger an immune response in susceptible individuals.
- Gluten An elastic and sticky protein present in certain cereals, such as wheat, that gives doughs their unique texture and ability to retain gases during fermentation, and is key to achieving spongy breads and al dente doughs.
- Glutenins Glutenins are alcohol-insoluble proteins that form polymer networks and provide strength and elasticity to the dough. They are responsible for the dough's ability to hold its shape and withstand expansion during fermentation and baking. Glutenins are linked together by covalent bonds to form(...)
- Glycemic index A measure indicating how quickly a carbohydrate-containing food raises the blood glucose level after consumption. Low GI foods (such as legumes, fruits and whole grains) are digested and absorbed more slowly, which provides a gradual release of energy and helps maintain stable blood sugar(...)
- Gratin A culinary technique that consists of covering a dish with a layer of cheese, breadcrumbs or crumbs, and then cooking it under the grill or in the oven until the layer is golden brown and crispy.
- Greixonera Traditional dish from the Balearic Islands, especially Ibiza, made with leftover bread, milk, sugar, eggs and other ingredients such as cinnamon and lemon.
- Grissini Thin, crispy Italian bread sticks, typically made with wheat flour, water, yeast, olive oil and salt. They can be served as an appetizer or side dish.
- Gumbo Typical dish of Louisiana cuisine, in the United States, which combines elements of African, French and Spanish gastronomy. It is a thick stew based on a dark roux, meat or seafood, and vegetables such as celery, bell bell pepper and onion, often served with rice.
- Gyros Traditional Greek dish consisting of grilled meat on a vertical skewer, usually pork, lamb or chicken, which is thinly sliced and served with pita bread, tomato, onion and tzatziki, a sauce based on yogurt, cucumber, garlic and herbs.
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- Infuse The process of extracting flavors, aromas and nutrients from solid ingredients, such as herbs, spices, fruits or flowers, by immersing them in a hot liquid (water, milk, oil, etc.) for a certain period of time. Infusions are used to prepare beverages, such as teas and herbal teas, and to(...)
- Inject The technique of introducing a liquid, such as a marinade, sauce, flavored oil or syrup, into a solid food, such as meat, fish, fruit or pastry, using a special syringe, needle or injector. The objective is to add flavor, juiciness, moisture or preservation to the final product.
- Invest A culinary technique that consists of turning a mold or container upside down to unmold or serve its contents, as in the case of cakes, pies, puddings, jellies and terrines.
- Isomalt Sugar substitute derived from beet sugar, commonly used in the baking and confectionery industry for its ability to resist moisture and maintain a crystalline texture. It is ideal for the production of hard candies, sugar decorations and artistic pieces, since it does not crystallize easily(...)
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- Jicama It is an edible and crunchy root used in Mexican cuisine. It can be eaten raw or cooked, and is used in salads, sauces, guacamole and other dishes.
- Juliana Cutting technique that consists of cutting ingredients, mainly vegetables, into thin, elongated strips. This type of cut is common in Western cuisine and is used to achieve a delicate texture and even cooking in dishes such as soups, stews, stir-fries and salads. The strips are usually about(...)
- Jus de veau It is a veal stock used in French cuisine as a base for sauces and stews. It is made from veal bones, vegetables and aromatic herbs.
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- Knead The process of mixing and manipulating a dough with the hands, a mixer or a food processor to develop the gluten structure and achieve an elastic and homogeneous texture. Kneading is an essential step in the preparation of bread, pasta and pastry doughs.
- Konnyaku Also known as konjac, it is a low-calorie, gelatinous food, originally from Japan, made from the tuber of the Amorphophallus konjac plant. Konjac root is dried and ground to a fine powder called konjac flour, which is then mixed with water and heated to form a gelatinous mass. This dough(...)
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- Lard A culinary technique that consists of inserting thin pieces of fat, bacon, ham, aromatic herbs or other ingredients into lean cuts of meat, in order to improve its flavor, juiciness and texture during cooking, using a utensil called a larder or larding needle.
- Larder Specialized kitchen utensil, also known as a larding needle, used to introduce thin pieces of fat, bacon, ham, herbs or other ingredients into lean cuts of meat. It consists of a long, thin tube, usually made of stainless steel, with a sharp end and a handle at the other end, facilitating the(...)
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- Mace bone A large, round bone found in the leg joint of an animal, such as pork or lamb, used to give flavor and consistency to broths and stews.
- Majar To reduce to paste-purée various solids in a mortar or pestle.
- Mandolin Versatile utensil that allows to make very fine cuts, especially those related to potato chips, matchsticks, grill, wavy. Other foods can also be cut. It consists of a flat surface with built-in adjustable blades, used for cutting, slicing and grating fruits, vegetables and other foods into(...)
- Marinate To flavor a food with one or several elements and let them, by osmosis, complement each other and modify their qualities; color, flavor, smell, texture, etc. Marinades can be dry, wet or fatty.
- Marinate To put a raw product in order to preserve it and obtain specific flavors and smells or to obtain a softer and smoother texture of meats. It is a mixture of spices, herbs, acid liquids (such as vinegar, wine or citrus juice) and sometimes oil, used to marinate and season meats, fish and(...)
- Mask Cover a cake with a cake mix, using a pastry spatula.
- Mirepoix Specific cut for onion in the form of 1 cm cubes. When the dice are smaller, it is called ciselé. Once the bulb is peeled, it is cut in half to obtain a straight base. Then cut, starting from the upper end, horizontal slices 1 cm thick. Then they are cut in the same way, vertical slices. 1(...)
- Mise en place French term used in cooking that means "put in place" or "previous preparation". Refers to the process of organizing and preparing all ingredients, utensils and equipment before cooking begins, which includes washing, cutting and measuring ingredients, as well as having the necessary(...)
- Moisturize The process of adding liquid (water, broth, milk, etc.) to a dry ingredient, such as vegetables, dehydrated fruits or gelatin, so that it absorbs the liquid and recovers its original texture and volume.
- Mount The process of vigorously beating a mixture, such as egg whites or cream, until it increases in volume and acquires a thick, airy texture, often forming soft or firm peaks, adding lightness and fluffiness to preparations such as meringues, mousses and whipped creams.
- Mousse Light dough to which air is usually added with whipped cream or stiff egg whites. Currently, they are also made with pressurized gas.
- Myoglobin Myoglobin is a protein present in animal muscles that stores oxygen and gives meat its characteristic reddish color; its release and transformation during cooking influences the appearance, texture and flavor of the final product.
- Myosin It is a fibrous protein present in animal muscles that, together with actin, allows muscle contraction and contributes to the texture and firmness of the meat; its denaturation and gelation during cooking influences the tenderness and juiciness of the dish. During the cooking of meat, myosin(...)
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- Napar The action of lightly coating or bathing a food, such as meat, fish, vegetables or desserts, with a thin, uniform layer of sauce, cream or melted chocolate, with the objective of improving its flavor, appearance and texture, as well as maintaining moisture and adding shine to the finished dish.
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- Omelette A dish based on beaten eggs that are cooked in a hot frying pan with butter or oil, forming a thin, spongy layer that can be filled or folded. The omelette differs from the Spanish omelette in that it does not contain potatoes and is usually thinner and less compact.
- Orly Paste prepared with flour, eggs, beer or mineral water, oil, some spices and/or seasonings used for wrapping and frying.
- Orzo A type of Italian pasta shaped like a grain of rice or barley, used in soups, salads, stews, risottos and pasta dishes. Orzo is cooked al dente and combined with ingredients such as vegetables, cheese, herbs, seafood and meats to create nutritious and tasty dishes.
- Osmazome Ancient term that refers to the sapid and aromatic substance extracted from meats during cooking, especially in broths and soups. Osmazome used to be considered the principle of umami flavor, although today it is mainly attributed to amino acids and peptides released during the cooking and(...)
- Osmosis The natural process of balancing solute concentrations across a semi-permeable membrane, such as that found in food and beverage cells. In cooking, osmosis is used in techniques such as marinating, salting, dehydration and preservation in syrup.
p
- Panaché French term referring to a varied mixture of cooked vegetables, usually of contrasting colors and flavors, served as a side dish.
- Papillote A cooking method in which food is wrapped in aluminum foil or baking paper and cooked in its own juices, allowing for gentle, even cooking that retains moisture and flavor.
- Parmentier Culinary term used to describe dishes containing potatoes, in honor of the French agronomist Antoine-Augustin Parmentier.
- Pastry flour A type of flour with lower protein content than regular wheat flour, resulting in a finer and more delicate texture, ideal for sweet and delicate preparations such as cakes, pies and cookies.
- Pâté Soft and unctuous paste made from minced meat, liver, fat and other ingredients, served cold as an appetizer or starter.
- Pavé French term referring to a compact block of meat, fish or dessert, which is cut into individual portions before serving.
- Peeling knife It is an essential kitchen utensil characterized by a narrow, pointed blade and short length (generally between 6 and 10 centimeters). This versatile knife is used for detailed and precise tasks such as peeling, cutting and chopping small fruits and vegetables, deveining shrimp, removing(...)
- Pepitoria Poultry stew that includes the giblets and whose sauce must be bound with egg yolk and almonds. It is mainly made with chicken.
- Pickle A natural method of preserving vegetables that consists of keeping them in vinegar in order to prevent the development of microorganisms, in addition to increasing the shelf life and transforming the flavor of these foods.
- Pickling Cooking and preservation technique with oil, vinegar and aromatic herbs to prolong its preservation.
- Piloncillo Unrefined sugar, typical of Mexican cuisine, obtained by evaporating sugar cane juice and presented in the form of solid cones.
- Pinch To make drawings, small cuts, around the dough of a cake with a pincher, fingers or office knife for the purpose of sealing or decorating.
- Pintxo Small portion of food, typical of Basque gastronomy, served on a slice of bread and fastened with a toothpick.
- Pochar Cooking technique that consists of cooking food, such as eggs or fish, in hot liquid but without boiling, which allows a delicate and uniform cooking.
- Pod Term used to describe the protective covering or shell of certain legumes, such as green beans or peas, which are often removed before cooking and eating.
- Polishing The process of applying a shiny and attractive coating to a food, usually using ingredients such as jams, jellies, fats, glace sugar or melted chocolate. This technique is used in baking and presentation of dishes to improve their appearance, enhance their flavor and add texture. For example,(...)
- Pollock Common name for a type of white fish with lean flesh and mild flavor, which belongs to the Gadidae family, which includes several species, such as the Atlantic and Pacific, it is similar to cod. This fish is versatile in the kitchen and can be prepared in various ways, such as roasted,(...)
- Porto Fortified wine from the Douro region in Portugal, characterized by its sweet, rich and fruity flavor. Port is used in cooking to make sauces, reductions, desserts and flambéed dishes, as well as for pairing with cheeses, nuts and chocolate.
- Poulard Young hen, specially bred for its meat, characterized by its mild flavor and tender texture.
- Pressure cooker Airtight cooking utensil that allows cooking food at higher temperatures than would be possible in a conventional pot, thanks to the accumulation of pressure inside. Pressure cooking reduces cooking times and preserves nutrients, making it an efficient and healthy technique.
- Puff pastry A type of laminated dough that is made by alternating layers of dough and fat (butter or margarine), and baked to obtain a crispy, light, multi-layered product. It is used in confectionery and savory dishes.
- Puree Preparation based on cooked foods, such as potatoes, vegetables or legumes, which are mashed to obtain a smooth and creamy texture.
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- Quenelle Small portion of a smooth and creamy preparation, such as pâté, mousse, ice cream or puree, molded into an oval or teardrop shape using two spoons or a special utensil. Quenelles are used as a garnish, appetizer, dessert or decorative element in haute cuisine dishes.
- Quiche Savory tart of French origin, consisting of a shortcrust pastry base filled with a mixture of eggs, cream, cheese, vegetables and/or meats, and baked until firm and golden brown. Quiche Lorraine, filled with bacon and Gruyère cheese, is one of the most popular variations.
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- Raise Boil a preparation to check its condition or to prevent it from spoiling.
- Raisins They are dried grapes used in various sweet and savory dishes. They can be added to salads, stews and rice dishes and can be used to make breads, cakes and other baked goods.
- Rebajar The action of diluting or reducing the concentration, thickness or intensity of a liquid, such as a sauce, broth or dressing, by adding another lighter or more neutral liquid, such as water, broth, wine or milk. The purpose of reducing a preparation may be to adjust its flavor, consistency or(...)
- Rectify The process of adjusting and balancing the flavor of a dish or preparation by adding or modifying ingredients such as salt, pepper, sugar, spices, herbs, acids (vinegar, lemon) or other flavoring or texturing elements. Rectification is generally performed at the end of cooking or before(...)
- Reduce The process of cooking a liquid, such as a sauce, broth, juice or wine, over medium or high heat, allowing part of the liquid to evaporate and thus concentrating its flavor, thickness and consistency. Reduction is used in cooking to intensify flavors, improve texture and create richer, more(...)
- Refresh Vegetables: Immerse in ice water to quickly lower the temperature of a freshly cooked or blanched food. Garnishes: To give touches of color with garnishes when dressing a dish, generally with fine herbs.
- Regenerate Refers to the process of returning a previously cooked food to its optimum temperature, texture and flavor, using controlled heating techniques, at temperatures between 60ºC and 120ºC, such as oven, bain-marie, steam or microwave. Regeneration is commonly used in the foodservice industry, to(...)
- Roast Method of cooking in which a food is exposed to dry heat, either in an oven, grill or barbecue. Roasting usually browns and caramelizes the outside of the food, while the inside cooks evenly. It is common in meat, poultry, fish and vegetables.
- Roux A culinary term of French origin that refers to a cooked mixture of fat (usually butter) and flour in equal parts, used as a thickening and binding base for sauces, soups and stews. To prepare a roux, melt the fat in a saucepan and mix it with the flour, cooking it over medium heat until it(...)
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- Salmonella It is found in any food, the main source of salmonellosis food poisoning is meat, especially chicken and eggs, mayonnaise and in general all egg products, water, fish, unpasteurized milk and bakery products. They are also found in the intestines of animals and humans.
- Sand Mix dry ingredients with butter, with the fingertips or by machine, without kneading, so that small particles of butter are enveloped with flour.
- Sauté Fry the food with little fat over medium heat until golden brown.
- Sauté Technique of cooking ingredients, such as vegetables, aromatics, spices or minced meat, in a small amount of hot fat (oil, butter or animal fat) over medium-low heat, stirring constantly to prevent them from burning and coloring, only to enhance their aromas. The purpose of sautéing is to(...)
- Sauté It is a culinary term that comes from French and literally means "to jump". Refers to a cooking technique in which food, usually cut into small pieces, is cooked quickly in a small amount of hot fat, such as oil or butter, in a frying pan. The technique is performed over medium-high heat and(...)
- Scalding Immersing a food in boiling water for a very short period of time. Strain and cool or not in ice water. It is used as a pre-cooking agent to facilitate the peeling of some vegetables, legumes, etc.
- Scare To add cold liquid to a boiling preparation, in order to stop momentarily its cooking.
- Seal Technique of quickly cooking the surface of a food, such as meat, fish or poultry, in a very hot frying pan or grill with a little fat (oil, butter or animal fat). The purpose of sealing is to create a crispy, golden crust on the outside of the food, which improves its flavor, appearance and(...)
- Season Adding or adjusting seasonings and spices, such as salt, pepper, herbs, sugar, acids (vinegar, lemon) and other flavors, to a preparation or food in order to enhance, improve or balance its natural flavor and aroma. Seasoning can be a critical step in the preparation of dishes, as it greatly(...)
- Season with salt and pepper The process of seasoning a food, such as meat, fish, poultry or vegetables, with salt and pepper, usually before cooking. Salt and pepper are two of the most basic and universal seasonings in the kitchen, and their use together allows them to enhance and balance the natural flavors of foods(...)
- Sengiri (千切り) Japanese cutting technique that consists of cutting ingredients, especially vegetables, into thin, elongated strips. The term literally means "to cut in a thousand" and is commonly used to prepare ingredients such as cabbage, carrots, radishes or onions, achieving a nice texture and(...)
- Sham Filling for different preparations composed of meats, vegetables, etc., made into a well seasoned and thick paste.
- Sharpener Utensil to maintain the sharpness of knives
- Snow point A culinary term describing the stage at which beaten egg whites reach their maximum volume and firmness, forming firm, glossy peaks that stand upright when the whisk or beaters are lifted. This aerated and stable state is essential for preparations such as meringues, soufflés and other(...)
- So much for so much In solid ingredients: Add in equal proportion of weight both solid ingredients. In liquid ingredients: A culinary term used to describe a method of thickening sauces, creams or broths by the addition of a thickener in equal proportion by weight to the liquid preparation. This method allows(...)
- Soasar Brown a food over high heat to close pores and prevent loss of juices.
- Sous vide See vacuum cooking.
- Spice Any food of vegetable origin in a dry extracted state.
- Spun egg Pastry technique in which beaten egg is poured into hot syrup to cook it in the form of fine sweet threads. It is used in the preparation of desserts and decorations.
- Squeezing the white Adding sugar to whipping egg whites
- Stamens Cotton cloth used to strain liquids to be obtained perfectly clean.
- Starch Part of the flour that forms granules composed of two types of very large molecules, amylose and amylopectin. When heated in the presence of water, these granules swell and compact.
- Strap texture Elastic texture that flour doughs and purees made with a blender acquire when they are kneaded or ground.
- Supremes The best portions, without skin, bone or thorn, can be mainly poultry, fish, fruits, etc.
- Sweat Cook vegetables such as leeks and onions over low heat until they soften under their own steam.
- Sweetener Sweetening product: sugar, honey, glucose, isomalt, fructose, etc.
- Syrup A solution of sugar and water, simmered until a thick, sticky consistency is obtained. It is used in confectionery and cocktails to sweeten and brighten desserts, fruits and beverages, as well as to preserve food.
- Syrup It is a thick, sweet syrup typical of Spanish gastronomy, especially in the Region of Murcia and some areas of Andalusia and Castilla-La Mancha. Syrup is obtained by simmering grape must until it is reduced and acquires a thick consistency and a characteristic sweet taste. This syrup is(...)
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- tablespoon equals 15 ml
- Tangzhong It is a baking technique of Japanese origin, although it is widely used throughout East Asia. It is a mixture of water and flour, cooked to form a thick paste, which is then incorporated into the rest of the dough ingredients. This paste is known as water roux or water starter. This method(...)
- teaspoon of coffee equals 5 ml
- Temper (various meanings) Chocolate: Process in which chocolate is heated and then cooled to establish the correct crystal structure in the chocolate. The purpose of tempering chocolate is to achieve a shiny, smooth and stable finish for chocolate preparations, such as chocolates, bars,(...)
- Trdelník Traditional dessert of Czech and Slovak cuisine, made by rolling a sweet flour dough on a wooden stick and cooking it over direct heat. The dough is sweetened with sugar and cinnamon, and often topped with walnuts or almonds. Once cooked, it is removed from the wooden stick and served hot,(...)
- txt Abbreviation of tanto por tanto.
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- Umami It is the fifth basic taste, along with sweet, salty, sour and bitter. It is a threshold taste sensation, very subtle and difficult to describe, often described as "savory" or "sweet and sour". It is found in foods such as Parmesan cheese, soybeans, miso, mushrooms, ham and red meat. A(...)
- Umeboshi These are salted and pickled Japanese plums used as an ingredient in many Japanese dishes. They are slightly acidic and salty and are often used as a condiment or as an ingredient in rice or sushi.
- Unagi It is the Japanese name for the freshwater eel. It is a popular ingredient in Japanese cuisine and is used in dishes such as sushi and unadon, a rice bowl with grilled eel on top.
- Unscramble A term used to describe the process of adding liquid (usually cold) to a frying pan or saucepan after cooking food to dissolve and collect the juices and flavors that remain stuck to the bottom. The liquid (usually broth, wine or water) is added to the hot frying pan or saucepan, and the(...)
- Usukuchi It is a Japanese soy sauce that is lighter and less salty than dark soy sauce. It is often used in Japanese cuisine to bring out the more subtle flavors of ingredients.
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- Vacuum cooking Also known as "sous vide" (French for "under vacuum"), it is a modern culinary technique in which food is hermetically sealed in a plastic bag or special container and then cooked at constant low temperatures in a water bath or controlled steam oven. This technique allows uniform and precise(...)
- Vaporetto A cooking method in which food is steamed, using the steam produced by boiling water in a closed vessel. This method preserves the nutrients, texture and flavor of the food.
- Velouté Basic sauce made from a clear roux and a stock, such as chicken, beef or fish stock. The sauce thickens during slow cooking and is used as a base for other sauces or in soups and stews.
- Vermicelli A type of thin, long pasta, similar to noodles, used in a variety of dishes in both Italian and Asian cuisine.
- Vinaigrette Basic dressing made from a mixture of oil, vinegar and other ingredients such as mustard, garlic, herbs and spices. It is used to dress salads, vegetables and other cold dishes.
- Vol-au-vent Puff pastry tartlet of French origin, filled with a mixture of meat, fish, seafood or vegetables in sauce.
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- Wafer Thin, crispy sheet of dough or pastry, made from flour, starch, water and/or eggs, used to wrap, separate or decorate foods such as sweets, canapés, ice cream and cakes. Wafers can be sweet or savory, and can be baked, fried, steamed or air-dried.
- Washtafel German term referring to a large, deep sink, which is used to wash large quantities of vegetables, fruits and other ingredients in the kitchen.
- Water bath Technique: Technique of cooking food in a container placed inside another with hot water, over a slow and constant heat, avoiding direct contact with the heat source. It is used to melt chocolate, cook flan or keep sauces warm. The steam generated gently heats the inner vessel, allowing(...)
- Waterzooi Traditional Belgian stew made with chicken or fish, vegetables and a creamy sauce made with egg yolks and cream. It is a very comforting and tasty dish, perfect to enjoy on a cool winter day.
- White sugar It is a common type of table sugar used to sweeten beverages, desserts and other dishes. It is obtained from sugar cane or sugar beet and undergoes a refining process that eliminates the natural color and flavors of sugar, leaving only white, uniform crystals. White sugar is a versatile(...)
- Whitening (various meanings) Egg yolks: Beat hard, yolks or eggs with dry ingredients (such as sugar), until their color lightens. Vegetables: Technique that consists of briefly cooking foods, generally vegetables, in boiling water and then cooling rapidly in ice water to fix their color, texture and(...)
- Wok Traditional Chinese cooking utensil, used for sautéing and frying food. It is a type of deep, round frying pan, which is heated to high temperatures and is commonly used for cooking Asian dishes.
