The Beginner’s Dictionary: Terms Decoded

Cooking has its own language. When a recipe tells you to “julienne” or “deglaze,” it shouldn’t feel like a secret code. Use this quick glossary to decode common kitchen terms and build your confidence.

If a recipe feels like a foreign language, start here:

The Beginner’s Glossary

• Boil: Big, angry bubbles. Used for pasta.
• Simmer: Small, lazy bubbles (like a hot tub). Used for sauces and soups.
• Sauté: Cooking in a pan with a little oil. Think “brown and delicious.”
• Fry: Cooking in enough oil to partially or fully submerge the food. Think “crispy and golden.”

• Mise en Place (meez-ahn-plahs): A French culinary term meaning “everything in its place.” It simply means measuring and chopping your ingredients before you turn on the stove.
• Dice: To cut food into small, cube-shaped pieces (usually about ¼” to ½ inch) to ensure even cooking.
• Mince: To chop an ingredient into the smallest possible pieces. This is commonly used for garlic or ginger so the flavor spreads evenly without large, crunchy chunks.
• Julienne: To cut food into long, thin, matchstick-like strips.
• Simmer: To cook a liquid just below the boiling point. You will see small, gentle bubbles rising to the surface, but it is not rolling or boiling rapidly.
• Sear: To brown the surface of food (usually meat or fish) over high heat to lock in flavors and create a flavorful crust.
• Fold: To gently combine a light, airy ingredient (like whipped cream or beaten egg whites) with a heavier mixture using a rubber spatula in a circular, up-and-over motion.
• Deglaze: To add liquid (like broth or wine) to a hot pan to lift up and dissolve the browned bits stuck to the bottom, creating a rich sauce.