Kitchen glossary: A beginner chef’s guide to cooking terms

If you're new to home cooking, the jargon can be confusing - here's a helpful guide. Photo / Getty Images

Don’t know the difference between mirepoix and mise en place? Nikki Birrell decodes some common terms.

Cooking can sometimes feel like learning a new language, with its own set of jargon and techniques that can leave even seasoned home cooks scratching their heads. Whether you’re watching a cooking show, reading a recipe or chatting with a chef, knowing these essential terms will not only boost your confidence, but help you navigate the kitchen with ease.

Prep like a pro

Getting your ingredients ready before you start cooking is key to a smooth and stress-free experience in the kitchen. Here are some prep techniques that every home cook should know.

• Batonnet: Slightly thicker than a julienne, batonnet refers to vegetables that are cut into sticks about 6mm wide and 5cm long. This cut is often a precursor to further dicing or used in dishes where a more substantial texture is desired.
• Brunoise: A very fine dice where vegetables are cut into small cubes of about 1-2mm on each side. This cut is commonly used for garnishes and in soups and sauces where a delicate presentation is key.
• Chiffonade: A slicing technique where leafy vegetables or herbs are rolled into tight cylinders and then cut into thin ribbons. This technique is often used for garnishing or incorporating fresh herbs like basil or mint.
• Julienne: A technique where vegetables or fruits are sliced into thin, matchstick-like strips, typically about 3mm wide and 5cm long. Julienne cuts are often used for salads, stir-fries and garnishes.
• Paysanne: A rustic cut where vegetables are sliced thinly into small squares or triangles, typically about 1cm in size. The paysanne cut is commonly used in French cuisine, particularly in soups and stews where the vegetables retain their shape but cook evenly.

READ: The Best Knives to Add to Your Kitchen

Cook like a chef

Mastering these cooking techniques will help you create restaurant-quality dishes at home. Here’s a breakdown of some key methods.

• Blanch: To briefly cook food in boiling water, followed by immediate cooling in ice water to stop the cooking. This method is used to soften vegetables, brighten their colour or prepare them for freezing.
• Braise: A technique that involves searing meat or vegetables at a high temperature, then slowly cooking them in liquid (like broth or wine) over low heat. Braising is ideal for tougher cuts of meat that become tender and flavourful through slow cooking.
• Broil: Largely a US term for cooking food with direct heat from above, similar to what we call grilling (in the oven) in New Zealand. It’s often used to quickly brown the surface of food or melt cheese.
• Deglaze: The process of adding liquid (such as wine, broth or water) to a hot pan after sauteing or searing to lift and dissolve the caramelised bits of food stuck to the bottom. The resulting sauce is packed with flavour and is often used as a base for gravies and pan sauces.
• Emulsify: To blend two ingredients that typically don’t combine well, like oil and vinegar. By whisking vigorously or using a blender, the ingredients form a stable mixture. Emulsification is key in making salad dressings, mayonnaise and sauces like hollandaise. It’s also what happens when you add some starchy pasta water to olive oil, as with spaghetti aglio olio e peperoncino.
• Frying: There are two main types of frying – shallow frying and deep frying. Shallow frying involves cooking food in a small amount of oil, enough to partially submerge the food, whereas deep frying requires enough oil to completely cover the food, resulting in a crisp, golden exterior.
• Mirepoix: A combination of diced onions, carrots and celery, used as a flavour base in many dishes. The classic ratio is 2:1:1.
• Poaching: A gentle cooking technique where food, usually eggs, fish or fruit, is submerged in simmering liquid such as water, broth or wine. This method helps to retain the delicate texture and flavour of the ingredients
• Roux: A mixture of flour and fat cooked together and used as a thickening agent for sauces and soups. Depending on the cooking time, a roux can be white, blond or brown.
• Saute: To cook food quickly in a small amount of oil or butter over medium-high heat. Often used for vegetables, meats and seafood, sauteing is perfect for developing flavours without overcooking the ingredients.
• Stir-frying: A high-heat technique originating from Asian cuisine where food is cooked quickly in a small amount of oil, usually in a wok, while being constantly stirred. Stir-frying is ideal for preserving the texture and colour of vegetables.
• Sweating: A method of cooking vegetables over low heat in a little oil or butter, allowing them to release their moisture without browning. This technique is often used to soften onions, garlic and other aromatics, creating a flavour base for soups and sauces.

Professional kitchen lingo

And in case you’ve been watching The Bear, here’s a small explanation of some of the terminology bandied about in a restaurant kitchen.

• Behind: A term used in professional kitchens to alert others when you’re walking behind them, preventing accidents in a fast-paced environment.
• Fire: A command given in the kitchen to start cooking a dish, ensuring all components of a meal are ready at the same time.
• In the weeds: A phrase used when a chef or cook is overwhelmed with orders and struggling to keep up. It’s a common occurrence in busy kitchens during peak hours.
• Line: Refers to the cooking stations in a professional kitchen where various parts of a dish are prepared. Working the line is often one of the most demanding roles in a kitchen.
• Mise en place: A French phrase meaning “everything in its place”, referring to the practice of preparing and organising all ingredients and tools before cooking. This ensures a smooth and efficient cooking process.

With this glossary in your culinary arsenal, you’ll be able to navigate recipes, impress your dinner guests and perhaps even hold your own in a professional kitchen.

Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she’s shared some helpful advice recently, including the handiest kitchen gadgets, explaining the art and science of caramelising onions, and answering all your seasoning questions.