UPMSP Class 12 Cookery key terms

The organised preparation done before cooking starts: ingredients measured and cut, tools arranged, and the work area set up so that cooking can proceed smoothly without interruption.

The trained techniques of holding, guiding and cutting with a chef's knife to produce even, safe, consistent cuts such as slices, julienne and dice at a steady pace.

A cut that produces thin, uniform matchstick strips, roughly 3 mm square and 4–5 cm long, used for vegetables and garnishes that must cook evenly and quickly.

A very fine dice of about 2–3 mm cubes, made by cutting julienne strips crosswise; used for delicate garnishes and stuffings where a smooth texture matters.

A cutting technique for leafy vegetables and herbs in which leaves are stacked, rolled tightly and sliced into thin ribbons, giving a fine, decorative garnish.

Briefly immersing food in boiling water, then usually transferring it to ice water, to set colour, loosen skins, remove strong flavours or prepare vegetables for later cooking.

Plunging just-blanched food into iced water to stop cooking at once, preserving bright colour, firm texture and nutrients and preventing overcooking.

Partially cooking food in boiling water before finishing it by another method, commonly used for potatoes, rice and vegetables that need to be roasted or fried later.

A combined method where food is first seared in fat, then cooked slowly in a covered vessel with a small amount of liquid, producing tender meat and a flavourful sauce.

Slow cooking of food cut into pieces, fully or largely covered with liquid, in a covered pot, so that tough cuts become tender and the liquid becomes a rich sauce.

Browning the surface of food quickly in a very hot pan with a little fat, developing colour and flavour compounds before the food is finished by another method.

The browning reaction between amino acids and sugars that occurs on dry, hot surfaces, creating the characteristic colour and savoury aroma of roasted, grilled and fried foods.

The process in which sugar is heated until it browns and develops a nutty flavour and darker colour; used for sauces, sweets and glazed vegetables.

Cooking food in liquid held just below boiling point, with small bubbles breaking gently at the surface, so food cooks evenly without breaking up.

Cooking delicate foods such as eggs, fish or fruit in liquid kept at a low temperature, around 70–80 °C, so they stay moist and hold their shape.

Cooking food with the heat of steam from boiling water, without immersing it, which preserves nutrients, colour and shape and suits vegetables, dumplings and fish.

A cooked mixture of equal weights of fat and flour used to thicken sauces and soups; cooked briefly for white roux, longer for blond and brown roux.

A basic white sauce made by adding milk gradually to a white roux and simmering until smooth; it is one of the mother sauces in classical cookery.

One of the foundation sauces from which many derivative sauces are made, typically béchamel, velouté, brown sauce, tomato sauce and hollandaise.

A mother sauce made by thickening a light stock, usually chicken, fish or vegetable, with a blond roux, then simmering it to develop a smooth, pale sauce.

A paste of starch such as cornflour or flour mixed with cold liquid and stirred into hot dishes to thicken them quickly without lumps.

A stable mixture of two liquids that normally separate, such as oil and vinegar, held together by an emulsifier like egg yolk or mustard, as in mayonnaise.

A cold emulsion sauce made by slowly whisking oil into egg yolk and acid such as vinegar or lemon juice; it can break if the oil is added too fast.

A warm emulsion sauce of egg yolks, melted butter and lemon juice, whisked over gentle heat until thick and creamy, then served immediately.

Adding salt and pepper to food to bring out and balance its natural flavours; it is done in stages during cooking and checked again before serving.

Ingredients such as herbs, spices, garlic, citrus or essences added to give a dish a particular taste or aroma, rather than simply to season it.

Aromatic plant parts used to flavour food: herbs are usually fresh or dried leaves, while spices are dried seeds, bark, roots or buds, often stronger in aroma.

An edible decoration or accompaniment placed on or beside a dish to improve its appearance and sometimes add flavour, colour or texture.

Arranging cooked food on the serving plate with attention to portion size, balance, colour, height and clean edges, so the dish looks appealing when served.

Measuring and serving consistent quantities of food so that costs are controlled, waste is reduced and every guest receives the same standard portion.

A written, tested formula listing exact ingredients, quantities, method, yield and portion size, so that a dish is produced consistently by any trained cook.

The money spent on ingredients used to produce a dish, usually expressed as a percentage of selling price and used to set menu prices and control profit.

The transfer of harmful bacteria from raw food, hands, boards or equipment to ready-to-eat food, prevented by separate boards, frequent handwashing and proper storage.

The temperature range of roughly 5 °C to 60 °C in which bacteria multiply fastest; food should not be held in this range for long periods.

Practices such as washing hands, wearing clean uniform and head covering, tying back hair and staying away from food when ill, which keep food safe.

Keeping ingredients and cooked dishes at the correct temperature and in the right conditions, labelled and dated, to preserve quality and prevent spoilage or contamination.

First In, First Out: a stock rotation rule under which the oldest stored ingredients are used before newer ones, reducing spoilage and waste.

Checking a dish with a clean spoon at stages of cooking to judge seasoning, texture and balance, then adjusting before the dish is sent out.

Keeping the work area clean, dry and uncluttered, using correct lifting and carrying, and handling hot pans and sharp tools carefully to prevent accidents.