Cooking Terminology

Food and drinks are one of the favorite topic in any party. Be on top of a situation when you are in a group of fairly good cooks. You don’t have to give up or recoil in your shell just because they are using terms like julienning, blanching or crumbing. Here’s a crash course in cooking terms and terminology. This is a collection of terms and techniques I’ve collected over a period of time from various sources. I have pasted the pictures so that you can relate to them and remember them. Include these terms in your vocabulary. Don’t take the back seat; be a part of the fiesta, enjoy and have fun.

ALLUMETTE- An allumette is a matchstick-sized cut, 3 mm x 3 mm x 5 to 6 cm (1/8 in. x 1/8 in. x 2 to 2½ in.) long, used for potatoes

Allumette Potato

Allumette Potato

BLANCHING or BLENCHING is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

Blanching helps to improve the color, taste, texture and shelf life of the vegetable in use. For example Broccoli looks fresher and greener if its blanched.

Boiling & Shocking are the two steps involved in Blanching


BUTTERFLYING is a cutting technique used by butchers to transform a thick, compact piece of meat into a thinner, larger one. The piece of meat to be cut is laid out flat on a cutting board and cut in half parallel to the board from one side almost all the way to the other. A small “hinge” is left at the one side, which is used to fold the meat out like a book. The resemblance of this unfolding motion to the wings of a butterfly is what gives this cut its name.

Butterflying Steak


CHIFFONADE– is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons

Chiffonade like Chiffon clothing material


CRINKLE CUTTING- It means cutting so the result is corrugated (forms regular waves). One can do this with specialized knives or mandoline. It is frequently used for potato chips, and (in that context especially) is also referred to as ruffled

Crinkle Cutting like in  ruffles

Crinkle cutting

BREADING (also known as crumbing) is a dry grain-derived coating for a piece of food such as meat, vegetable, poultry, fish,shellfish, crustacean, seitan, or textured soy, etc., made from breadcrumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a bread coating to a food. Breading is well suited for frying because it lends itself to creating a crispy coating around the food. Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking.

Breading chicken


DREDGING is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put most simply, dredging involves little more than pulling/rolling the wet food through the dry material to provide an even coating. The technique is particularly common with breaded foods, such as fried fish.

Dredged Meat


JULIENNING- It is a method of food preparation in which the food item is cut into long thin strips. Common items to be julienned are carrots and celery.

Julienned carrots


MARINATING, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the ‘marinade’ can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.

Marinated chicken


If you have any suggestion, please let me know and help to make this list better and more helpful.


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