Culinary definitions
Speak the language of the line
From classic French brigade terminology to the science of modern gastronomy and kitchen shorthand. Browse the exact definitions of the techniques, tools and terms used in our articles.
- 86 Slang
- Kitchen shorthand meaning an item is sold out or removed from service.
- Beurre Monté French
- Emulsified whole butter held just below boiling, used to enrich sauces and gently poach.
- Brigade de Cuisine French
- Escoffier's kitchen hierarchy, dividing the line into defined stations and responsibilities.
- Brunoise French
- A precise 1-2mm dice, cut from julienne. The benchmark of controlled knife work.
- Chinois Equipment
- A fine conical strainer used to pass sauces and purées to a flawless texture.
- Confit French
- Slow cooking submerged in fat at low temperature for tenderness and preservation.
- Deglaze Technique
- Adding liquid to a hot pan to lift the caramelised fond and build the base of a sauce.
- Fond French
- The browned residue left in the pan after searing. Pure concentrated flavour for sauces.
- Glace French
- A stock reduced to a syrupy, intensely savoury glaze.
- Koji Science
- Aspergillus oryzae grown on grain. The engine behind miso, soy, sake and rapid-aged proteins.
- Lacto-Fermentation Science
- Salt-driven fermentation where lactic acid bacteria preserve produce and build acidity.
- Lamination Technique
- Folding butter through dough to build alternating layers for croissants and puff pastry.
- Maillard Reaction Science
- The chemical reaction between amino acids and reducing sugars that gives browned food its complex flavor.
- Mise en Place French
- (French) "Everything in its place." The foundational setup of prepped ingredients and tools before service begins.
- Nappe French
- To coat the back of a spoon. The definitive test for the perfect sauce consistency.
- On the Fly Slang
- Kitchen shorthand for a dish needed immediately, ahead of the normal ticket order.
- Sabayon French
- Egg yolks whisked with liquid over gentle heat until aerated and ribboning.
- Sous Vide Equipment
- Vacuum-sealed cooking in a temperature-controlled water bath for absolute doneness control.