Cooking Terms/Definitions

Here are some basic terms and definitions to help you around the kitchen.

Mirepoix- a flavor base made up of diced vegetables that are usually cooked in butter or oil and cooked for a long time on a low heat without browning or coloring. The intention is to sweeten the ingredients instead of carmelizing or sauteeing them.

Roux- butter or oil and flour cooked together and used to thicken sauces. It’s usually used from equal amounts of fat and flour by weight. The flour is added to melt the butter or oil on the stovetop blended well until smooth and cooked to the desired amount of brownness. Two examples: gravy and Alfredo sauce.

Mise En Place- French term referring to having all of your ingredients cut up, grated, peeled, sliced and measured out before you begin cooking. Pans, bowls, tools and all necessary equipment is set out. It’s a technique chefs use to work efficiently and quickly to get things done quicker.