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KEY TERM USED IN KITCHEN




             
             

     

                       KEY TERMS

Sauté:- add little oil and cook the ingredients in hot oil .


Al Danté:- ingredients cook 75% only should not soft.



BATTER:-semi liquid  mixture of flour and other starch based ingredients.


BLANCHING:- cook the food ingredients in boiling water or hot oil .



BOUQUET GARNI:- Bunch of herbs tied together as flavouring agent.


DEGLAZE:- Removal of practicals with water  in pan.


PAR BOIL:-  cooking below to the boiling temperature


Zest:- outer skin of vegetables ( lemon ,orange)



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  1. Restaurants Near Me12 August 2022 at 05:02

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  2. My Test Blog23 January 2025 at 03:53

    Thanks for this post on key terms used in the kitchen! I learned a lot of new terms that I'll definitely be using in my own cooking.

    The 21 Gun Salute also has a great resource on key terms used in professional kitchens. They have a glossary of terms that covers everything from cooking techniques to ingredients to kitchen equipment.

    I highly recommend checking it out if you're looking to learn more about the language of the kitchen.

    ReplyDelete

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