Chef’s Glossary

An Italian term meaning “to the tooth.” It describes pasta or rice that is cooked through but still slightly firm in the center.

Small pieces of bread, usually cut into cubes, which are pan-fried or baked until crispy. They are often used as a topping for soups and salads.

Made from fish or seafood (professional kitchens often use bones and shells), vegetables (onion, garlic, carrot, celery), and spices (allspice, bay leaf). Brown the fish, bones, or shells together with roughly chopped vegetables. Optionally add a little white wine and allow the alcohol to evaporate completely. Cover with water and simmer for at least 60 minutes.

A mixture of chocolate and cream, commonly used as a base for creams, mousses, fillings, and truffles.

Made from meat (professional kitchens often use bones and less edible parts such as cartilage), vegetables (onion, garlic, carrot, celery), and spices (allspice, bay leaf). Roast or bake the bones or meat together with roughly chopped vegetables at 230–250°C until lightly browned. Optionally add white wine (for poultry) or red wine (for beef) and allow the alcohol to evaporate completely. Cover with water and simmer for at least 60 minutes.

Egg whites whipped with sugar until light, airy, and stable.

To cook down until some of the moisture has evaporated.

To subject food to heat treatment without adding liquid. Usually with a small amount of fat (butter/oil) or on a dry pan.

The whipping stage at which the mixture holds its shape, but the tips gently curl over.

The whipping stage at which the mixture holds its shape and the peaks remain straight without bending.

Made from vegetables (onion, garlic, carrot, celery) and spices (allspice, bay leaf). Sauté roughly chopped vegetables until lightly browned. Optionally add a little white wine and allow the alcohol to evaporate completely. Cover with water and simmer for at least 60 minutes.