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Culinary Glossary Terms for Beginners

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There are currently 43 names in this directory
à la
In the style

à la carte
Dishes prepared to order and priced individually

à la française
In the french style

à la minute
cooked to order

Abatisde de volatile
poultry offal, giblets, etc

Abats
Offal:heads, hearts, liver, kidneys, etc.

Accompaniments
items offered separately with a dish of food

Agar-agar
A vegetable gelling agent obtained from seaweed, used as a substitute for gelatine

Aile
A wing (of poultry or game birds)

Amino acid
Organic acids found in proteins

Antibiotic
A drug use to destroy  disease producing germs with in human or animal bodies

Antiseptic
A substance that prevents the growth of bacteria and moulds, specifically on or in the human body

Bactericide
A substance that destroys bacteria

Bacterium(plural: bacteria)
Single-celled micro-organism: some are harmful and cause food poisoning; others are useful, such as those used in cheese making

Bain-marie
A container of water to keep foods hot without burning them

Barding
Covering the breasts of birds with thin slices of bacon

Barquette
A boat-shaped pastry case

Basting
Spooning melted fat over food during cooking to keep it moist

Bat out
To flatten slices of raw meat with a cutlet bat

Bean curd
Also known as tofu; a curdled, soft cheese-like preparation made from soybean milk; a good source of protein

Beansprouts
Young shoots of dried beans, e.g. mung beans, alfalfa or soybeans

Beurre manié
Equal quantities of flour and butter used for thinking sauces

Blanc
A cooking liquor of water, lemon juice, flour and salt; also used to describe the white of chicken (breast and wings)

Brunoise
small dice

Buttermilk
liquid remaining from the churning of butter

Calcium
A mineral required for building bones and teeth, obtained from cheese and milk

Calorie
A unit of heat or energy, known as a kilocalorie

Canapé
Traditionally, a cushion of bread on which are served various foods, hot or cold; also used to describe small, attractive, well-flavored dishes offered before a meal or at a drinks reception

Carbohydrate
A nutrient; there are three types of carbohydrate- sugar and teach, which provide the body with energy, and cellulose, which provides roughage

Carrier
A person who harbours and may transmit pathogenic organisms without showing signs of illness

Carte du jour
Menu of the day

Coagulation
The solidification of protein; it is irreversible; examples occur when frying an egg or cooking meat

Cocotte
Porcelain or earthenware fireproof dish

Consommé
A simple, clear soup

Contamination
The occurrence of any objectionable matter in food

Cook out
The process of cooking flour in a roux, soup or sauce

Croquettes
Cooked foods moulded into a cylinder shape, coated in flour and egg, crumbled and deep-fried

Cross-contamination
The transfer of micro organisms from contaminated to uncontaminated hands, utensils or equipment

Croutons
Cubes of fried or toasted bread served with soup; also triangular pieces served with spinach, and heart-shaped pieces with certain dishes

Cuisse de poulet
Chicken leg

Danger zone of bacterial growth
The temperature range within which pathogenic bacteria are able to multiply; fro 10 to 63°C

Dariole
A small mould, as used for créme caramel

Déglacer
To swill out a pan in which food has been roasted or fried, with wine, stock or water, in order to use the sediment for the accompanying sauce or gravy