MetroKitchen Glossary: Cooking Terms Part 1

Written by on June 2013

MetroKitchen experts often get questions about the definition of a variety of words or descriptions related to cooking. We thought you might find a glossary of cooking terms to be helpful. Since there are soooo many terms, we’ll do a few blogs to make it easy. ​If we’ve missed a cooking-related word that you’ve always wondered about, please let us know and we’ll add that to our glossary!

Our first in our cooking term series covers A to B. Next week, check out C thru F.

Au gratin – foods with a browned or crusted top: often made by browning a food with a bread crumb, cheese, and/or sauce topping under a broiler or salamander.

Bain MarieBain marie – a hot water bath used to gently cook food or keep cooked food hot; a container for holding food in a hot water bath.

Barding – tying thin slices of fat, such as bacon or pork fatback, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting.

Béarnaise – a sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns.

Béchamel – a leading or mother sauce made by thickening milk with a white roux and adding seasonings.

Blanching – very briefly6 and partially cooking a food in a boiling water or hot fat; usually used to assist preparation (for example, to loosen peels from vegetables), as part of a combination cooking method, to remove undesirable flavors or to prepare a food for freezing.

Bordelaise – a brown sauce flavored with a reduction of red wine, shallots, pepper, and herbs and garnished with marrow.

Braising – a combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat; braising uses a combination of simmering and steaming to transfer heat from the liquid (conduction) and the air (convection) to the foods

Broiling – a dry-heat cooking method in which foods are cooked by heat radiating from an overhead source

Butter Flying – slicing boneless meat, fish or shrimp nearly in half so that they spread open like a book; used to increase surface area and speed cooking.

Please tell us if you’d like us to add other cooking terms to the MetroKitchen cooking glossary.

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