ProStart Vocabulary – Key Culinary Arts & Restaurant Management Terms Guide

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ProStart Vocabulary – Key Culinary Arts & Restaurant Management Terms Guide

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ProStart Vocabulary – Key Culinary Arts & Restaurant Management Terms Guide

Yield - ANS ✔✔number of servings or the amount the recipe makes

Bain Marie - ANS ✔✔any type of hot-water bath meant to keep foods warm

Clarify - ANS ✔✔melt butter in order to separate the impurities

Batonnet - ANS ✔✔slightly thicker than Julienne

Julienne - ANS ✔✔cut into ling, thin, rectangular pieces

Dice - ANS ✔✔cut into cube-shaped pieces

Brunoise - ANS ✔✔very small dice

Mince - ANS ✔✔very small (very fine and evenly cut)

Al dente - ANS ✔✔cooked pasta

Beat - ANS ✔✔stir vigorously with a fork, beater, whisk, etc to make smooth

Brown - ANS ✔✔cooked food making brown

Butterfly - ANS ✔✔spit a piece of meat almost in two and spread it out flat

, Caramelize - ANS ✔✔(of sugar or syrup) cook with sugar so it becomes coated with caramel

Chill - ANS ✔✔cool typically in the refrigerator

Cream - ANS ✔✔thick liquid to work to form a smooth soft paste

Drain - ANS ✔✔cause liquid to run out, leaving it empty or dry

Dredge - ANS ✔✔sprinkle with a powdered substance (typically flour or sugar)

Egg wash - ANS ✔✔Set aside an extra egg as you're baking and whisk it up with a splash of cold
water or milk until pale yellow and perfectly mixed

Fold - ANS ✔✔a more gentle mixing technique than "stirring" and "mixing"

Garnish - ANS ✔✔decorate

Grease - ANS ✔✔oily or fatty matter

Pare - ANS ✔✔trim by cutting away its outer edges

Preheat - ANS ✔✔heat in an oven

Score - ANS ✔✔To tenderize meat by making a number of shallow (often diagonal) cuts across
its surface

Sift - ANS ✔✔put a fine, loose, or powdery substance through a sieve so as to remove lumps

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Uploaded on: June 2, 2026
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