Culinary terms – what do they really mean?
Every cook – professional or hobby – sooner or later comes across words like blanching, deglazing or julienne cutting.
On this page you will find an overview of culinary terms with their meaning and application in the kitchen. So you will not only understand what they mean, but also how to use them yourself.
Basic cooking techniques
Explanation of terms such as baking, poaching, blanching, au gratin, stewing, stir-frying, etc.
Sauces & distractions
Explanation of terms such as roux, velouté, emulsion, liaison, reduction, …
Cutting Techniques
Julienne, brunoise, chiffonade, paysanne, mirepoix …
French and Italian cuisine language
Terms such as à la meunière, al dente, mise en place, amuse, confit, …
Culinair woordenboek
There are currently 3 names in this directory beginning with the letter Q.
Q
Quenelles
Meelspijs - balletje of worstje van een gekruide farce op basis van gepureerd vlees - gevogelte of vis. Ze worden gepocheerd. Bekend zijn de quenelles de brochet - (snoek) uit Lyon.
Quiche
Hartige taart met een vulling van o.m. geklopte eieren - spek en kaas. Bekend is de Quiche Lorraine(uit Lotharingen).
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