Glossary

I'm going to try and keep a list of terms here, just in case you need a reference guide. We can thank Wikipedia for the definitions.

arrabbiata sauce: Arrabbiata is a Roman sauce of garlictomatoes, and red chili cooked in olive oilBasil is sometimes used, although the majority of chefs in Italy do not use basil for this recipe. The dish is usually served with pasta and chopped fresh parsley sprinkled on top.[1][2] All'arrabbiata means "angry style", named as such due to the heat of the chilli peppers.


bibimbapBibimbap (Korean pronunciation: [pibimbap][1]) is a popular Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating.[2]It can be served either cold or hot.

blind-bakingBlind-baking (sometimes called "pre-baking") is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies) or when the filling has a shorter bake time than the crust. Blind baking a pie crust also helps prevent the pie crust from becoming soggy from its filling. Generally, the pie crust is lined with tin foil or parchment paper, then filled with dried peas, lentils, beans or other pulses, or with ceramic or metal "baking beans" (also called pastry weights or pie weights) so that it will keep its shape when baking. Alternatively, the crust is poked repeatedly with the tines of a fork to produce small holes--this helps the steam escape and prevents the crust from bubbling up. After the pie crust is done, the temporary filling is replaced with the proper filling. Blind-baking also helps to form a nice pastry case for the filling as it has already been partially formed from blind-baking.

bologneseBolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pastaoriginating in BolognaItaly. Bolognese sauce is sometimes taken to be a tomato sauce, but authentic recipes have only a small amount of tomato concentrate.


brunoiseBrunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side. 

bulgogiBulgogi (Korean pronunciation: [bulɡoɡi]) is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used.[1]

carbonaraPasta alla carbonara (usually spaghetti, but also fettuccinerigatoni or bucatini) is an Italian pasta dish based on eggspecorino romano(cheese), guanciale or bacon, and black pepper. The dish was created in the middle of the 20th century.

chiffonadeChiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

emulsionAn emulsion is a mixture of two or more immiscible (un-blendable) liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). 

gazpachoGazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.

julienneJulienne is a culinary knife cut in which the food item is cut into long thin strips, not unlike matchsticks. Sometimes called 'shoe string', e.g. 'shoestring fries'.[1] Common items to be julienned are carrots for carrots Juliennecelery for Céléris Remoulade or potatoes for Julienne Fries.


mandolinemandoline (French pronunciation: [mɑ̃doˈlin]English: /ˌmændɵˈlɪn/) is a cooking utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts. It consists of two parallel working surfaces, one of which can be adjusted in height.[1] A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. The tool has been popularized among non-professional and casual cooks, in the form of a plastic version, without many of the attachments found on professional models.[citation needed]

mirepoix : In French cuisine, a Mirepoix (pronounced /mɪərˈpwɑː/ meer-PWAHFrench pronunciation: [miʁəˈpwɑ]) is a combination of onionscarrots, and celery (either common pascal celery or celeriac). Mirepoix, either raw, roasted or sautéedwith butter, is the flavor base for a wide number of dishes, such as stockssoupsstews and sauces. The three ingredients are commonly referred to as aromatics.


mise en place : Mise en place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meatrelishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.[1]


panzanella Panzanella or panmolle is an Florentine salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy.


ribollita : Ribollita is a famous Tuscan soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (ie. reboiling) the leftover minestrone or vegetable soup from the previous day.[1]




There are many variations but the main ingredients always include leftover bread (without salt), cannellini beans and inexpensive vegetables such as carrotcabbagebeanssilverbeet, cavolo nero (Tuscan Kale Lute)[2] and onion.