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Culinary Terms: International

193 cards · 🇺🇸 English

French, Italian and Japanese cooking terms and dishes.

food-cuisineculinary-terms

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mise en place

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  1. 1mise en place
    Everything in its place - the preparation and organization of ingredients before cooking
  2. 2al dente
    Pasta or vegetables cooked to be firm to the bite
  3. 3'roux'
    A French mixture of fat (butter) and flour used to thicken sauces
  4. 4sauté
    To cook quickly in a small amount of fat over high heat
  5. 5risotto
    An Italian rice dish cooked with broth until creamy
  6. 6julienne
    To cut vegetables into thin, matchstick-sized strips
  7. 7pesto
    An Italian sauce made with basil, pine nuts, garlic, Parmesan cheese, and olive oil
  8. 8flambé
    To add alcohol to a dish and ignite it
  9. 9bruschetta
    Grilled Italian bread rubbed with garlic and topped with olive oil, tomatoes, and other ingredients
  10. 10béchamel
    A classic French white sauce made with butter, flour, and milk
  11. 11carpaccio
    Thinly sliced raw meat or fish, typically served with a sauce
  12. 12confit
    Meat (usually duck or goose) cooked slowly in its own fat
  13. 13tiramisu
    An Italian dessert made with ladyfingers, coffee, mascarpone cheese, and cocoa
  14. 14caramelize
    To heat sugar until it liquefies and browns, or to cook food until natural sugars brown
  15. 15osso buco
    An Italian dish of braised veal shanks with vegetables, white wine, and broth
  16. 16deglaze
    To add liquid to a hot pan to loosen browned food particles and make a sauce
  17. 17focaccia
    A flat Italian bread topped with olive oil and herbs
  18. 18blanch
    To briefly boil food, then plunge it into ice water to stop cooking
  19. 19bouillabaisse
    A traditional French fish stew from Provence
  20. 20chiffonade
    To slice herbs or leafy vegetables into thin ribbons
  21. 21zabaglione
    An Italian dessert made with egg yolks, sugar, and sweet wine
  22. 22au gratin
    Topped with breadcrumbs or cheese and browned under a broiler
  23. 23gnocchi
    Italian dumplings made with potato, flour, and egg
  24. 24brunoise
    To cut vegetables into small, uniform cubes (about 1-3mm)
  25. 25carbonara
    An Italian pasta sauce made with eggs, cheese, pancetta, and black pepper
  26. 26en papillote
    Food cooked in a parchment paper or foil packet
  27. 27prosciutto
    Italian dry-cured ham, typically sliced thin
  28. 28reduction
    A sauce made by simmering liquid to evaporate water and concentrate flavors
  29. 29panna cotta
    An Italian dessert of sweetened cream thickened with gelatin
  30. 30émincé
    To slice food into very thin pieces

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