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
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
