Glossary of food and drink

This glossary provides definitions and explanations of various terms used in the world of food and drink.

Spoonful of cereal

Croissants

PeanutButter

Runny_hunny

Full Breakfast

Aloo Paratha with curd and Pickle

Greek appetizers

stilles Mineralwasser

A glass of milk

Limeade

Coca-Cola

Paulaner

Apple wine

Goldwasser

Cocktail

Port wine

Red wine

White wine

Cup of coffee

Hot chocolate with cream

Darjeeling tea

A[edit | edit source]

A la carte - A menu format where each item is priced separately, as opposed to a set meal.
Al dente - An Italian term used to describe pasta that is cooked to be firm to the bite.
Amuse-bouche - A small, bite-sized appetizer offered for free by the chef to prepare guests for the meal and to offer a glimpse into the chef's approach in the kitchen.

B[edit | edit source]

Bain-marie - A cooking technique whereby a container holding the food is placed into another larger container filled with hot water, ensuring gentle and even heating.
Baking - A method of cooking food that uses prolonged dry heat, normally in an oven, without direct exposure to a flame.
Braising - A cooking method that involves searing food at a high temperature and then finishing it in a covered pot with a variable amount of liquid, resulting in a well-flavored and moist meal.

C[edit | edit source]

Caramelization - The browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.
Chiffonade - A slicing technique in which leafy green vegetables or herbs are cut into long, thin strips.
Consommé - A type of clear soup made from richly flavored stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

D[edit | edit source]

Deglaze - To dissolve the small particles of sautéed or roasted food in the bottom of a pan by adding a liquid (such as stock or wine) and heating while stirring.
Demi-glace - A rich brown sauce in French cuisine that is partially reduced, made by combining equal parts of veal stock and sauce espagnole.
Distillation - A process by which components in a liquid mixture are separated according to differences in their boiling points, commonly used in the production of spirits.

E[edit | edit source]

Emulsion - A mixture of two liquids that are normally immiscible, with one liquid dispersed into the other in small droplets. Common in salad dressings like vinaigrettes.
En papillote - A method of cooking in which the food is put into a folded pouch or parcel and then baked.
Entree - In American dining, the main course of a meal; in other countries, it can refer to an appetizer or starter.

F[edit | edit source]

Fermentation - A metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.
Flambé - A cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
Fondue - A Swiss dish of melted cheese served in a communal pot over a portable stove, eaten by dipping bread into the cheese using long-stemmed forks.

G[edit | edit source]

Ganache - A glaze, icing, sauce, or filling for pastries made from chocolate and cream.
Garnish - An item or substance used as a decoration or embellishment accompanying a prepared food dish or drink.
Gluten - A mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids.

H[edit | edit source]

Hors d'oeuvre - A small savory dish, typically one served as an appetizer at the beginning of a meal.
Hydration - In baking, particularly bread, the amount of liquid (usually water) relative to the amount of flour.
Homogenization - A process by which the fat droplets from milk are emulsified and the cream does not separate.

I[edit | edit source]

Infusion - The process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil, or alcohol, by allowing the material to remain suspended in the solvent over time.
Invert sugar - A mixture of glucose and fructose; it is obtained by splitting sucrose into these two components.
Irradiation - A process that uses radiation to preserve food and extend its shelf life by reducing or eliminating microorganisms and insects.

J[edit | edit source]

Julienne - A culinary knife cut in which food items are cut into long thin strips, similar to matchsticks.
Jus - A sauce made by reducing the juice of meats and other liquids to create a more intense flavor.

K[edit | edit source]

Kneading - A process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product.
Kombucha - A fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits.

L[edit | edit source]

Leavening agent - A substance used in doughs and batters that causes a foaming action that lightens and softens the finished product.
Liqueur - An alcoholic drink composed of distilled spirits and additional flavorings such as sugar, fruits, herbs, and spices.

M[edit | edit source]

Marinate - To soak food in a seasoned, often acidic, liquid before cooking to flavor and sometimes tenderize it.
Meringue - A type of dessert or candy, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar.
Mise en place - A French culinary phrase which means "putting in place" or "everything in its place".

N[edit | edit source]

Nappe - The consistency of a liquid, usually a sauce, that will coat the back of a spoon.
Nori - A type of seaweed commonly used in Japanese cuisine, particularly for wrapping sushi rolls.

O[edit | edit source]

Omakase - A Japanese phrase that means "I'll leave it up to you", referring to a type of meal consisting of dishes selected by the chef.
Oven spring - The final burst of rising that occurs in the first few minutes of baking before the crust sets.

P[edit | edit source]

Paring knife - A small, sharp knife used in peeling and other small or intricate work such as deveining a shrimp, removing the seeds from a jalapeño, or cutting small garnishes.
Poaching - A cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
Proofing - Also known as final fermentation, the process by which bread dough is allowed to rest after it has been shaped and before it is baked.

Q[edit | edit source]

Quenelle - A mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an oval shape, and then cooked.
Quinoa - A flowering plant in the amaranth family, the seeds of which are rich in protein, dietary fiber, B vitamins, and dietary minerals.

R[edit | edit source]

Roux - A cooked mixture of flour and fat that is used as a thickening agent in a soup or a sauce.
Ratatouille - A traditional French Provençal stewed vegetable dish, originating in Nice.

S[edit | edit source]

Sauté - A method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.
Sommelier - A trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.
Sous-vide - A method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than normal cooking times at an accurately regulated temperature.

T[edit | edit source]

Tannin - A class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
Tempering - A method of combining two ingredients of drastically different temperatures, a process that gradually raises the temperature of one ingredient by adding the other, to prevent cooking.
Terroir - The set of all environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices, and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; terroir also refers to this character.

U[edit | edit source]

Umami - One of the five basic tastes, it has been described as savory and is characteristic of broths and cooked meats.

V[edit | edit source]

Velouté - A savory sauce, made from a roux and a light stock, that is one of the five "mother sauces" of classical French cuisine.
Vinaigrette - A mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, and other ingredients.

W[edit | edit source]

Whisking - A cooking technique for blending ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping.
Wok - A versatile round-bottomed cooking vessel, originating from China.

X[edit | edit source]

Xanthan gum - A polysaccharide with many industrial uses, including as a common food additive to thicken or stabilize products.

Y[edit | edit source]

Yeast - A microorganism used in the process of fermentation to produce beer, wine, and bread. It is the agent responsible for the rising of the dough in breadmaking.
Yogurt - A food produced by bacterial fermentation of milk, available in various flavors and textures.

Z[edit | edit source]

Zest - The outer, colored part of the peel of citrus fruit, which is used as a flavoring in cooking.
Zymurgy - The study or practice of fermentation in brewing, winemaking, or distilling.

List of food and drink articles[edit | edit source]

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