Is puree a verb or a noun?
Does sauté mean pan-frying or preparing food in a skillet with oil?
Do you know the difference between fillet and filet?
If you're not sure about the answers to the questions above, well, don't worry, you're not alone. Many people are not so sure about the meaning of different terms. In fact, two years ago, manufacturers of your simple cake-mix decided to have box directions rewritten to make them simple enough for those who are not familiar with basic terms used by another generation.
The insertion of French words to the English language made cooking terms more complicated. With the dominance of these French people in the area of fine cuisine (another French term!), it is not so surprising that numerous terms have been included now in the language of cooking.
It is because of this that chefs have to study French in many culinary institutions and cooks at homes need to at least have some kind of acquaintance with a few of them.
Puree, for example, is a common term now and surprise! It is a verb, but as well as a noun. As a verb, in English, it means several things: mash, pulverize, and ground to a pulp. Well, we've got the French to thank for the coining of the more elegant term puree.
Sauté is another French term, which refers to pan-frying; however, the word has become so common place that it is also used to refer to preparing food in a skillet with oil. It is no wonder that some refer to skillets as sauté pans.
Fillet and filet are also two terms that many people, even writers of menu, get confused about. Fillet is only the English spelling, filet the French term - a piece of boneless fish or meat. For beef tenderloin, it's filet mignon. This French word has become so familiar that Webster's New World Dictionary of Culinary Arts defines filet as the fabrication of a boneless cut of meat, as well as a term for the production of the action mentioned above. Fillet, on the other hand,refers to the action of fish filleting and the side of fish without bones.
Are you amazed that you've already had so much contact with French without you knowing the meaning?
Let's learn more about culinary word usage.
Au jus. A French term referring to natural juices from meat.
Baste. To spoon, brush, or spread melted fat, water, or other liquid, like broth, on the food surface to moisten and add flavoring.
Blanch. To boil an ingredient in water for a short period, then, thrust into cold water or to pour hot water over a particular food and drain almost at once. This method is often used to maintain the color of vegetables and remove the skin of tomatoes.
Cream. To beat food until the mixture is so soft, floppy, or creamy. More often than not, it is the first step in baking recipes.
Cube. To cut into equal or almost equal tiny squares.
Dot. To spread slivers of butter, oil, or any other kind of fat on top of food before cooking.
Dredge. To sprinkle or coat lightly with sugar, flour, etc. until food is covered well.
Garnish. To design food with other kinds of food.
Glaze. To pour or brush a coating of an ingredient on the top of different kinds of food.
Marinate. To soak food in a mixture.
Mince. To chop or cut an ingredient into tiny pieces.
Poach. To heat any kind of food in broth, water, or any liquid, which is lower than the boiling point.
These are just some of the words that may help you in your cooking quest. Why not get some cooking lessons, know the language, and be on the way to cooking prowess!
