Culinary Terms

Culinary Terms for the Restaurant Business: A Tongue-in-Cheek Guide

Mise en Place: The art of having everything in its place, like a well-organized kitchen where you can find the salt without a salt-sational search.

Sous Vide: A cooking method that involves vacuum-sealing food and cooking it in a water bath, resulting in dishes that are as tender as a baby's bottom (without the diaper rash).

Flambe: The act of setting food on fire, usually with alcohol, creating a dramatic spectacle that will make your customers go "flames out!"

Brunoise: A fancy way of saying "diced into tiny cubes," perfect for adding a touch of elegance to your dishes or for making your customers feel like they're eating a miniature masterpiece.

Julienne: Cutting vegetables into thin, matchstick-like strips, a technique that will make your salads look like they're straight out of a fashion magazine.

Confit: A method of preserving meat or poultry by cooking it slowly in its own fat, resulting in a dish that's so tender, it will melt in your mouth like a butter-soaked croissant.

Coulis: A smooth, pureed sauce made from fruits or vegetables, perfect for adding a pop of color and flavor to your dishes or for making your customers think you're a culinary wizard.

Crème Brûlée: A classic French dessert that consists of a creamy custard topped with a caramelized sugar crust, a dish that will make your customers say "crème de la crème!"

Macaron: A delicate French pastry made from almond flour, sugar, and egg whites, a treat that's as colorful and delicious as a rainbow on a plate.

Foie Gras: The fatty liver of a duck or goose, a delicacy that's so rich and decadent, it will make your customers feel like they're dining in the lap of luxury.

Truffle: A rare and expensive fungus that adds an earthy, umami flavor to dishes, a culinary treasure that will make your customers feel like they've struck gold.