Professional kitchen vocabulary is essential for chefs and kitchen staff. This module covers the language used in fine dining, restaurant kitchens, and culinary training. You will learn: knife techniques, cooking methods, kitchen brigade roles, and menu terminology.
Knife Techniques
Essential cutting and preparation skills
brunoise (broonwaz)
very small, uniform cubes (1mm × 1mm)
chiffonade (shif-uh-nahd)
thin ribbons of leafy vegetables, especially herbs
julienne (joo-lee-en)
thin, matchstick-sized strips (2mm × 2mm × 5cm)
mince
to cut very finely into small pieces; also called "fine dice"
tournée (tour-nay)
decorative 7-sided barrel cut, typically 5cm long
Cooking Methods
Dry heat, moist heat, and combination techniques
sauté (soh-tay)
to cook quickly in a small amount of fat over high heat, stirring frequently
braise
to brown meat in fat, then cook slowly in liquid in a covered pot
poach
to cook gently in simmering liquid, ideal for eggs and fish
mise en place (meez ahn plas)
"everything in its place" — prep and arrange all ingredients before cooking
blanch
to briefly boil vegetables, then plunge into ice water to stop cooking
Kitchen Brigade Roles
Classic French kitchen hierarchy
executive chef / head chef
overall leader of the kitchen; plans menus, orders ingredients, manages team
sous chef (soo-chef)
second-in-command; coordinates kitchen operations and oversees stations
station chef / chef de partie
skilled cook responsible for one specific station (sauces, meat, fish, etc.)
commis chef
apprentice or junior cook; works under supervision of a station chef
pastry chef
specializes in desserts, breads, and pastries
Menu Terminology
Describing dishes, preparation, and presentation
garnish
decorative food element added to a dish; also as a verb, to decorate
plating
the arrangement and presentation of food on a plate
reduction
a sauce made by boiling liquid to concentrate its flavour
consommé (kon-so-may)
a clear, refined broth made from stock and clarified with meat
en croûte (ohn kroo)
baked in a pastry crust or wrapped in pastry
Errores comunes
Errores típicos de hispanohablantes
❌ "I sauté the vegetables slow."
→
✓ "I sauté the vegetables quickly."
Sauté requires high heat and speed. It's a quick cooking method.
❌ "The mise en place is organized."
→
✓ "The mise en place is ready" / "I prepared the mise en place."
Mise en place is a French phrase meaning "everything in its place"; it's a noun or a process.
❌ "The plating is very good tasted."
→
✓ "The plating is elegant" / "The dish tastes excellent."
Plating refers to presentation, not taste. Use "tastes" for flavour.
❌ "The sauce is a reduction very thick."
→
✓ "The sauce is a thick reduction" / "The sauce is reduced and thick."
Word order: adjective before noun. "Reduction" is the noun; "thick" modifies it.
Resumen
Knife Cuts
brunoise, chiffonade, julienne, mince, tournée
Cooking
sauté, braise, poach, blanch, mise en place
Brigade
executive chef, sous chef, station chef, commis, pastry chef