FOOD AND BEVERAGE PRODUCTTERMINOLOGY

COOKING METHOD

Au Bain Marie : Cooking process such as boiling but not on the water otherwise in the oven.
Au Gratin : Recipes that are browned in the oven, or under a grill. Often refers to dishes that use a
sauce and are topped with breadcrumbs and/or cheese.
Baking : Cooking technique by dry heat in the oven
Baste : To spoon juices over food that is being roasted or baked to prevent it from drying out
and to glaze the surface – commonly meat, or baked fruit.
Bind : To add eggs, cream or liquid to a recipe to make the other ingredients hold together
Blanching : Cooking technique fruit or vegetables into the boil water in a short time, afterwards it
puts in the cold water to stop cooking process
Boiling : Cooking process in the boil water or stock
Braising : Combination-cooking method that uses both moist and dry heats. Typically, the food
is first seared at a high temperature, then finished in a covered pot at a lower
temperature while sitting in some (variable) amount of liquid
Canning : Food preserved process into the can
Caramelized Sugar : To heat sugar to its melting point, at which time it liquefies into a clear caramel
syrup. The new flavor it attains works nicely in desserts.
Currying : Preserved process to meat and fish.
Carry-Over Cooking or Residual Heat : The meats, fish, vegetables, pasta, and even eggs will continue
to cook after being removed from the heat source.
Deep frying : also referred to as deep fat frying is a cooking method in which food is submerged in
hot oil
Deglazed : To add wine, stock or other liquid to the sediment and cooking juices left in a pan
after roasting or sautéing –which is then heated to make a jus.
Filleting : cut or slice of boneless meat or fish
Glaze : To coat foods, particularly meat or cakes, with syrup, jam, egg, milk or meat juice to
give it a glazed surface when cooked.
Grilling : Form of cooking that involves dry heat applied to the surface of food, commonly from
above or below
Julienne : To cut vegetables into long thin matchsticks.
Marinate : To leave meat, poultry, fish, or sometimes fruit to soak in a ‘marinade’. Most often a
combination of liquid ingredients and other flavourings. Used to tenderise and add
flavor.
Parboil : To partly cook in boiling water. In the case of vegetables, they should still be very
firm, but not crunchy.
Peeling : technique to remove peel from the fruit or vegetables
Poaching : Type of moist heat cooking technique that involves cooking by submerging it in
liquid, such as water, milk, stock or wine
Pressure cooking: Pressure cooking is the process of cooking food, using water or other cooking liquid,
in a sealed vessel, known as a pressure cooker.
Puree : To mash, sieve or blend well-cooked vegetables or fruit to create a thick smooth paste.
Reduce : To boil rapidly in order to evaporate liquid, concentrate the flavours, and thicken.
Roasting : Cooking method that uses dry heat, whether an open flame, oven, or other heat
source.
Roux : A method of thickening a sauce by cooking flour and butter together, then gradually
stirring in the liquid ingredients.
Sauté : method of cooking food, that uses a small amount of oil or fat in a shallow pan over
relatively high heat.
Scald : To heat liquids, (usually milk) until they are just at the point of boiling.
Score : To cut the surface of meat, pastry, or fruit with a sharp knife, without cutting right
through it.
Sear : To brown (usually meat) in a hot pan or on a grill.
Shallow frying : Cooking process with few hot oil
Sieve : Technique to separate wanted or unwanted food material. .
Simmering : food preparation technique in which foods are cooked in hot liquids kept just below
the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure),
but higher than poaching temperature.
Skimming : Removal of the floating layer of fat or impurity from the top of a soup. This can be
done using a spoon, or a skimmer
Squeeze : Technique of gripping and pressing to produce the juice
Steaming : Method of cooking using steam. Steaming is considered a healthy cooking technique
and capable of cooking almost all kinds of food.
Stew : Combination of solid food ingredients that have been cooked in liquid and served in
the resultant gravy. Ingredients in a stew can include any combination of vegetables
(such as carrots, potatoes, beans, peppers and tomatoes, etc.)
Stir frying : Well Known As Chinese cooking technique in which ingredients are fried in a small
amount of very hot oil while being stirred in a wok
Sweat : To cook vegetables, particularly onion, until the juices just run and the vegetable
softens without coloring.
Trimming : Technique to remove inedible or undesirable portions from food
Whip : To beat with an egg-beater or electric beater until thick and frothy.
Whisk : To beat with a wire whisk until thick or frothy.

COOKING EQUIPMENT

Apple Corer : An equipment in the kitchen to remove the core and pips from apples and similar
fruits
Apron : A garment covering part of the front of the body and tied at the waist for protecting
chef’s clothing
Biscuit cutter : one of pastry or kitchen utensil to shaping biscuit dough
Blow torch : commonly used to create a hard layer of caramelized sugar.
Bowl : To hold food, including food that is ready to be served
Can opener : kitchen utensil to open the can
Cheese knife : kind of knifes to cut the cheese
Cold Storage : refrigerated place to keep fruits, meat, fish and vegetables
Cutting board : A portable board on which food can be cut
Dish washing machine : Machine used to washing cooking and restaurant equipments
Dough Mixer : Commonly used in pastry or bakery to mixing cake or bread’s dough
Fillet knife : A knife to cut fish or meat
Grater : A device having a surface covered with holes edged by slightly raised cutting edges,
used for grating cheese and other foods.
Ice cream scoop: a utensil composed of a palm-sized hollow hemisphere attached to a horizontal handle,
for dishing out ice cream or other soft foods.
Ice Cube Machine : An equipment to produce ice cube
Ladle : type of serving spoon used for soup, stew, or other food
Meat Grinder : an equipment to sublimate beef or vegetables become small size
Meat Slicer : an equipment used to mince meat, vegetables or bread into slight slice or according to
the chef necessary
Oven glove : Hand protector from hot saucepan or oven
Oven : enclosed compartment for heating, baking or roasting food
Pastry brush : brush to spread oil, juices, sauce or glaze on food.
Pizza Cutter : special knifes to cut pizza
Potato Masher : an utensil to smash potato
Potato Peeler : kitchen equipment to peel potato in lot of quantities
Salamander : A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods.
The Salamander is often used to provide the nicely browned crust to a crème brûlée, an
au gratin dish or toasted bread.
Saucepan : deep cooking pan, typically round of metal and one ,one long handle and a lid
Scale : used to measure the weight of dry, liquid, or chopped ingredients
Skewer : long piece of wood or metal used for holding pieces of food, typically meat, together
during cooking
Spatula : kitchen utensil for lifting or turning food during cooking
Spring form pan : A cake tin with a release spring on the side that allows it to expand and lift away from
the cake, leaving the cake and base behind.
Tongs : Usually used to move items on hot surfaces, such as barbecues, or to select small or
grouped items, such as sugar cubes or salad portions.
Waffle Maker : small electric counter appliance that is used for making waffles
Whisk : utensil used to blend ingredients smooth, or to incorporate air into a mixture,
Working Table : Meja tempat para koki beraktifitas membuat persiapan untuk proses pengolahan
makanan

KITCHEN ORGANIZATION

Assistant Executive Chef : The second-in-command and direct assistant of the Chef de Cuisine.
This person may be responsible for scheduling the kitchen staff, or
substituting when the head chef is off-duty.
Butcher Section : Section in the kitchen who prepare standard cuts and maintain quality
of meat, poultry, fish or shellfish.
Chef de Cuisine
(Executive chef) : Person is in charge of all activities related to the kitchen, which
usually includes menu creation, management of kitchen staff, ordering
and purchasing of inventory, and plating design
Chef de Partie : Also known as a "station chef" or "line cook is in charge of a particular
area of production. In large kitchens, each Chef de partie might have
several cooks or assistants. In most kitchens, however, the Chef de
partie is the only worker in that department.
Boulanger : The bread cook
Confiseur : The candy cook
Fish cook or poissonier : The fish cook--all fish and shellfish items and their sauces
Friturier : The deep fry cook
Grillardin : The grill cook
Pantry chef or Garde Manager : The person who prepares cold savory items Boucher
Pastry chef or patissier : Is responsible for cold foods, including salads and dressings, pâtés,
cold hors d'oeuvres, and buffet items.
Potager : The soup and often stock cook
Roast cook or rotisseur : Prepares roasted and braised meats and their gravies, and broils meats
and other items to order. A large kitchen may have a separate broiler
cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler
cook may also prepare deep-fried meats and fish.
The Butcher Commis : The common cook under one of the Chef de Partie. This level of cook
comprises the bulk of the kitchen staff
Tournant (or chef de tournant): The Relief cook. This term describes the cook in the kitchen who
provides help to all the different cooks rather than having a specific job.
Vegetable cook or entremetier: Prepares vegetables, soups, starches, and eggs. Large kitchens may
divide these duties among the vegetable cook, the fry cook, and the
soup cook.
Cold Kitchen / Garde Manger : Well-ventilated area where cold dishes (such as salads, appetizer,
canapés, pâtés and terrines) are prepared and other foods are stored
under refrigeration.
Commis : A commis is a basic chef in larger kitchens who works under a chef de
partie to learn the station's or range's responsibilities and operation
Hot Kitchen : The hot kitchen is part of a kitchen where raw materials are prepared
and cooked, whether baked, fried, roast, boiled or steamed. The hot
kitchen is usually equipped with modern facilities such as gas and
electric stoves exhaust fans, ovens, chillers, hot and cold water supply,
dishwashers, etc
Pastry : Part of kitchen which prepare types of cake, bread, etc.

COOKING INGREDIENT

Almond : kacang almond

Apple : Apel
Asparagus : Asparagus
Avocado : Alpukat
Bacon Fat : Lemak babi, diambil dari bagian perut.
Banana : Pisang
Basil : kemangi
Bay leaves : daun salam
Blade : punuk sapi
Bread crumb : Tepung roti
Brisket : Sandang lamur (bagian dada bawah)
Broccoli : Brokoli
Cabbage : Kubis
Caraway : jintan
Carrot : Wortel
Cashew : Kacang mende
Cat fish : Ikan lele
Cayenne : Cabe rawit
Cheddar : Jenis keju yang umum di Indonesia digunakan untuk pembuatan kue
Chervil : Chervil
Chicken breast: bagian dada ayam
Chicken Caracas: bagian punggung ayam
Chicken liver : hati ayam
Chicken wing : sayap ayam
Chives : kucai
Chuck : Bagian paha depan sapi
Cilantro : Daun Ketumbar
Cinnamon : kayu manis
Clove : cengkeh
Coconut milk : Santan
Collards : Sawi
Coriander : biji ketumbar
Corn : Jagung
Crab : Kepiting
Cub roll : Lemusir (bagian sapi yang berasal dari has dalam, has luar dan tanjung)
Dark Chocolate: Jenis coklat yang digunakan untuk membuat kue
Demi Glace : Saus yang dibuat dari brown sauce yang dipanaskan hingga kandungan/kadar airnya
berkurang/menyusut.
Dill : Dil (memiliki kemiripan dengan parsley dengan daun runcing berwarna biru kehijauan
dengan bunga yang berwarna kuning. Daun dan biji dari dill digunakan untuk menmbah
rasa pada masakan dan tujuan pengobatan)
Dragon fruit : Buah Naga
Drumstick : paha ayam
Durian : Durian
Egg white : Putih telur
Eggplant : Terong
Emulsifier : Pengemulsi adonan
Fennel : Adas
Fish Sauce : Kecap ikan
Galangal : Lengkuas
Garlic : bawang putih
Garnish : Hiasan makanan untuk memperindah tampilan makanan yang juga dapat dikonsumsi
Ginger : Jahe
Glutinous Flour : Tepung Ketan
Grape : Anggur
Guava : Jambu
Honey : Madu
Italian Dressing : Saus untuk salad yang terbuat dari campuran minyak, cuka, dan bumbu.
Jack fruit : Nangka
Orange : Jeruk
Kale : Kangkung
Lemon grass : Sereh
Lemon : Jeruk Lemon
Lettuce : Selada
Lime leaves : Daun jeruk
Lime : Jeruk Nipis
Lobster : Lobster
Mascarpone : Jenis keju yang digunakan untuk pembuatan dessert
Milk : Susu
Mint : Daun Mint
Mozzarella : Jenis keju berasal dari italia yang banyak digunakan pada pizza atau salad
Nutmeg : Pala
Oregano : oregano (daun yang biasanya digunakan pada masakan Italia, Mexican seperti pizza,
spaghetti)
Oxtail :Bagian ekor (buntut) dari sapi yang biasa digunakan untuk sop (sop buntut)
Oyster Sauce : Saus tiram
Palm Sugar : Gula merah
Paprika : paprika
Parmesan : keju yang biasanya dijumpai dalam bentuk bubuk
Parsley : peterseli (daun sup)
Passion fruit : Markisa
Peach : Persik
Peanuts : Kacang Tanah
Pepper : merica
Pickle : Acar
Pineapple : Nanas
Potato : Kentang
Pumpkin : Labu
Radish : Lobak
Red onion : bawang merah
Rib Meat : iga sapi
Rosemary : Rosemary (sejenis bumbu yang memiliki bentuk daun seperti jarum dan digunakan
untuk menambah aroma pada masakan seperti ayam, seafood, mushroom dan sayuran)
Rye Flour : Tepung gandum hitam
Saffron : Saffron/kuma-kuma (Sejenis bumbu yang berasal dari tumbuhan crocus sativus banyak
digunakan pada masakan Eropa dan India untuk menambah rasa dan aroma. Saffron
merupakan salah satu bumbu termahal di dunia)
Sage : Sage (sejenis bumbu untuk menambah aroma pada masakan dan digunakan untuk
keperluan pengobatan, biasanya digunakan pada makanan seperti pork, turkey,
mushroom)
Salmon : Ikan salem
Salt : garam
Sauce : Cairan yang dikentalkan dengan bahan lain untuk menambah rasa dan aroma makanan
ataupun sebagai hiasan
Saucier : Jenis-jenis saus panas seperti white sauce, butter sauce, brown sauce
Scallop : Kerang
Screwpine leaf : Daun pandan
Sesame : wijen
Shenk : bagian depan atas kaki sapi
Shrimp : Udang
Silver side : bagian paha belakang sapi
Sirloin : Bagian daging sapi yang paling empuk, yang diambil dari bagian has luar untuk
hidangan steak.
Snail/Escargot : Siput
Soya Sauce : Kecap Asin
Spice : Rempah-rempah yang beraroma dan dipakai untuk penyedap makanan.
Spinach : Bayam
Sprout : Kecambah
Squid/Calamari : Cumi
Stock : Hasil rebusan tulang, daging yang dimasak, dipanaskan dalam waktu tertentu dengan
menggunakan sayuran sebagai penambah aroma, kaldu digunakan sebagai bahan soup,
saus ataupun sebagai penyedap jika dicampurkan kedalam masakan. Kaldu berwarna
putih / bening (white stock) dan kaldu warna coklat (brown stock).
Strawberry : Stroberi
Sugar Work : Dekorasi yang terbuat dari larutan gula.
Sweet Dough : Adonan manis.
Tapioca Starch : Tepung Tapioka
Tenderloin : Bagian has dalam sapi
Thyme : Thyme (sejenis bumbu yang bertujuan mengharumkan bahan makanan, seperti daging,
unggas, kentang)
Top sirloin : bagian paha belakang sapi
Turmeric : kunyit
Vinegar : Cuka
Veloute: White sauce thickened by cream and butter. A French “mother sauce.”
Watermelon : Semangka
Wheat Flour : Tepung gandum
Yeast : Ragi
Yolk : Kuning Telur

MISCELLANEOUS
After Taste : Taste which returns to the mouth after ingestion of certain foods and beverages.
Al dente : Food that is cooked until it is ‘firm to the bite’. This is most commonly used to describe
how pasta should be cooked.
American
Breakfast : It is an restaurant term that usually consists of eggs, juice, bacon or sausage, toast or
hash browns.
Angel Food
Cake : Angel Food Cake is also known as foam-style cake. They are made with a large quantity
of egg whites and no shortening or leavening. Angel Food or "angel cake" is thought to
be a takeoff of the cornstarch cake and the sponge cake.
Aperitif : A French term for an alcoholic beverage served before a meal as an appetizer to
stimulate the appetite. It can be a punch made to complement the meal, but it is usually a
white wine, sherry, champagne, or a sparkling wine. It can also be non-alcoholic.
Appetizer : It is a small portion of bite-size food which is served before a main meal as the first
course in order to stimulate the appetite. If served before a meal it should be small. They
may be hot or cold, plated, or served as finger food. If served at a cocktail party, it is
usually called hors d'ouvres
Bacon : Bacon comes from the fatty parts of the pig, especially the sides. The most desirable
bacon is cut from the breast of the hog. It is cured with either sugar or salt, which gives it
a sweet or salty taste.
Bagel : Bagel derives from the Yiddish word beygl, which comes from the German word beugel
meaning a "bracelet." Bagels are bread rolls in the shape of a doughnut or an old-
fashioned curtain ring. The brown crust is obtained on the rolls by first boiling them in
water and then baking them in an oven.
Baked Alaska : A dessert that consists of a sponge cake that is covered with ice cream, then with a layer
of stiffly beaten egg whites, and lastly put in a hot oven to be browned. Also known as
omelette á la norvégienne, Norwegian omelette, omelette surprise, and glace au four.
Baquette : French bread which is long and hard outside and soft inside.
Bechamel Sc. : In France, it is one of the four basic sauces called "meres" or "mother sauces" from
which all other sauces derive. It is also know as "white sauce." It is a smooth, white sauce
made from a roux made with flour, boiled milk, and butter. It is usually served with white
meats, eggs, and vegetables. It forms the basis of many other sauces.
Bouquet Garni : Herbs, usually parsley, thyme and bay leaf tied together (or contained in a small muslin
bag) added to soups and stews and removed before serving.
Brunch : A combination of the words for breakfast and lunch, and which is neither breakfast nor
lunch, which combines some of the features of both and is served mid-morning.
Canape : A French term that consists of bite-size bits of savory food spread on edible bases
(toasted or untoasted bread) and garnished or decorated. They are served as snacks
(appetizers) at cocktail and buffet parties.
Cream Soup : the French word for "crescent-shaped." Originally the croissant was made from rich
bread dough but is now usually made with dough similar to puff pastry. Layers of dough
are separated by butter creating a flaky, moist, richly flavored pastry. They can also be
served stuffed.
Croisant : the French word for "crescent-shaped." Originally the croissant was made from rich
bread dough but is now usually made with dough similar to puff pastry. Layers of dough
are separated by butter creating a flaky, moist, richly flavored pastry. They can also be
served stuffed..
Croutons : a small piece of fried or toasted bread, sometimes seasoned, used as a garnish for soups,
salads, and other dishes.
Filo Pastry : Paper thin sheets of pastry commonly used in Greek, Eastern European and Middle
Eastern cuisines. Filo is brushed with oil or butter and layered. Found in the refrigerated
section of the supermarket.
Frappe : A frozen, fruit-flavored mixture that is similar to sherbet and served as a dessert or
appetizer. Or a beverage, usually a liqueur, poured over shaved ice.
Guacamole : A popular Mexican dish of mashed avocado mixed with lemon or lime juice and
seasonings such as chilli. Sometimes finely chopped tomato, onion and coriander are
added. Used as a dip or with other Mexican food like tacos.
Ham : a processed pork food, which undergoes preservation through curing, smoking, or
salting. Ham was traditionally made only from the hind leg of swine, and referred to that
specific cut of pork.
Lukewarm : A temperature that feels neither hot nor cold when tested on the inside wrist – around
35˚C
Mirepoix : Consist of carrot, celery, leek and onion to make a stock
Nachos : Mexican cookery a snack consisting of a piece of tortilla topped with cheese, hot
peppers, etc, and grilled
Omelets : a dish made from beaten eggs quickly cooked with butter or oil in a frying pan,
sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some
combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg
whites are beaten with a small amount of milk or cream, or even water, the idea being to
have "bubbles" of water vapour trapped within the rapidly cooked egg
Petit Four : Small or bite cake / biscuit which is served as appetizer or tea/coffee snack
Roulade : Refers to something that has been filled or stuffed and rolled. In particular meats,
pastries and sponge cakes.
Salad : a dish consisting of small pieces of raw or cooked food mixed with a sauce and almost
always served cold.
Sunny side up : (of an egg) fried without breaking the yolk or being turned over, with the yolk remaining
visible and somewhat liquid inside.
Torten : a rich cake, especially one containing little or no flour, usually made with eggs and
ground nuts or bread crumbs.
Tortillas : In Spain a tortilla is a set omelette often containing potato and other vegetables. In
Mexico tortilla refers to a flatbread made from corn or wheat flour.
Vinaigrette : A salad dressing made from oil, vinegar and seasonings.