Culinary terms which we use in hotel industry and some terms we use our regular life so check it at bellow mentioned points: – 

ABATS: –

The French Cooking term for offal – Brains, Liver, Kidneys, Feet, Tongues etc.

Aging: –

To improve the tenderness of meat which is held at a cold temperature.

Al Dente: –

usually referring to pasta or vegetables Al Dente is Italian  for ” to the tooth”. which is basically means the food is tender but still firm

Aiguillette: –

Any meat cut long and thin into strips.

Aperitif: –

Alight alcoholic beverage serve before dinner , believed to stimulate the appetite.

Aspic: –

A clear meat or poultry thickened jelly served cold with a variety of dishes as a garnish or a coating.

Appareil: –

(Ah-Pah-ray)The mixing together of a bunch of ingredients of a recipe.A mirepoix is an apparel. 

Appetizers ; –

its known as first course of the menu ,small portion it can be Hot and cold foods.

Au gratin: –

Food cooked with a browned or crusted top, often made with bread crumbs, cheese and or sauce topping and cooked under a salamander or broiler. 

Au blue: – 

In French it means underdone the meat is not cooked properly

Au Jus: –

Roasted meat, poultry or game served with Their natural Un thickened juices.

Au Sec: –

Cooked until nearly dry

Bain Marie: –

hot water bath used to gently cook food or keep food hot container for holding food i

n a hot water bath.

Barbeque: –

An opened air cooking apparatus usually charcoals burning , for grilling or spit roasting meat of fish. 

Barding: –

Trying thin slices of fat such as pork or bacon, over meats or poultry that have little to help keep moist.

Baste: –

to light moisten a dish cooking in the oven or rotisserie by spooning over melted fat or the cooking juices from the dish itself.

Batter: –

A mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients which is very depending on the recipes, the liquid ingredients may include eggs, water, or milk and other dry ingredients may include salt, Baking pw or baking soda and sugar.

 Beurre Noir: –

French for black butter, whole butter cooked until dark brown (not black) sometime flavored with vinegar or lemon juice. 

Beurre Manie: –

A combination of equal amounts by weight of flour and soft whole butter whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor.  

Beurre rough: –

French for red butter, an emulsified butter sauce made from shallots, red wine &butter.

Beurre Maine: –

A combination of equal amounts by weight of flour and soft whole butter. whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor.

Blanching: –

To submerge in boiling water for a short time. It is done in many ways; tomatoes are dipped in boiling water to blanch to remove the skin or cauliflower to retain the color.

Bouquet garni:-

The bouquet garni is a bundle of herbs usually tied together in a cheese cloth bag, to flavor soup, stock, and various stews.

Canapé: –

A tiny open-faced sandwich served as an hors d’ouevre.

Caramelize:-

Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.

Caviar: –

Salted roe, (fish egg) of sturgeon fish, served as a sandwich spread, horsd’ouevre etc

Types of caviar:

1)Beluga: The most expensive and produced by the largest species, they are  more or less dark grey, firm, heavy.

2)Ossetra: Characterized by small er more even grains, which are golden yellow to brown quite oily.

3)Sevruga: Produced by small sturgeons, which are the most prolific and give small light –to- dark grey eggs. This is the cheapest type.

Chateaubriand: –

A steak cut from the head of the beef fillet usually broiled

Clarify: –

To make clear, e.g. fat, stock or jelly

Chinois: –

It is a cone-shaped metal strainer with a very fine mesh.

Coagulation: –

Protein turns from a liquid to a solid form aft

Concasse: –  

Coarsely chopped blanched parsley or tomatoes.

Correcting: –

Adjusting the seasoning, consistency and color of a dish.

Cordon: –

A thread or thin line of sauce.

Court-Bouillon: –

A well-seasoned cooking liquor, sometimes made with broth, used to poach fish and shellfish. Court-bouillons mainly consist of wine, water, herbs, and onion. Vinegar is sometimes added to the bouillon to help set the fish and enhance its white color.

Croquette: –

A thick patty made up of cooked foods. These patties or balls are breaded and fried or sautéed. Vegetables, fish, or meat may be used in croquettes.

Croutons: –

Bread that is cut into smaller pieces and toasted or fried until crisp. This includes cubes for salads and slices for soups and hors d’oeuvres.

Dashi: –

A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.

Deglaze: –

A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking. This is most common with sautéed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.

Demi glaze: –

Brown sauce made by reducing equal quantities of brown stock and brown sauce.

Docking: –

The process of making small holes in the surface of an item before baking such as pie crust or pizza.

Duxelles: –

Finely chopped mushrooms that are cooked in butter with shallots and wine. When cooked dry, duxelles make a good filling for omelets, fish, and meat.

Drippings: –

The juices left from meat which has been roasted.

Dust: –

To sprinkle fine sugar or flour.

Emulsion: –

Suspension of two liquid ingredients that do not dissolve into each other (oil and water).

Falafel: –

A Middle Eastern specialty consisting of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas. They are generally tucked inside pita bread, sandwich style but can also be served as appetizers.

Florentine: –

This is used to describe foods that are cooked in the style of Florence. The word is most commonly associated with dishes containing spinach and sometimes a cream sauce.

Foie Gras: –

This literally means goose liver, but the term is used to describe the fattened liver of both duck and geese.

Forcemeat: –

Forcemeat is a combination of meat, fat, seasonings and other ingredients that are blended together through grinding or puréeing to form an emulsion. Forcemeat is used as the main ingredient in making sausages, pâtés, terrines, galantines and other charcuterie items.

Fricassee: –

A stew prepared without the initial browning of the meat. Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner.

Frittata: –

An Italian open-faced omelet.

Fritter: –

Food that has been dipped in batter and deep fried or sautéed. These may consist of vegetables, meat, fish, shellfish, or fruit.

Fumet: –

An aromatic broth made for use in soups and sauces. The flavor of a fumet is usually concentrated on one item, though multiple ingredients may be used. The stock is then reduced to concentrate this flavor. Fish and vegetable broths are more commonly called fumets, but meat may also be used.

Galantine: –

A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. Additional strips of meat, blanched vegetables, and truffles are also layered with the forcemeat.

Gelatin: –

A protein produced from animals, used to gel liquids. It is found in granular and sheet form.

Glace: –

A highly reduced stock used as an essence in flavoring sauces and enriching soups and stews.

Gluten: –

The protein found in wheat flours.

Goulash: –

A Hungarian soup/stew made with beef and liberally seasoned with paprika.

Infusion: –

An infusion is the flavor that is extracted from any ingredient such as tea leaves, herbs or fruit by steeping them in a liquid such as water, oil or vinegar.

Isinglass: – 

Gelatin made from fish viscera.

Jelly: –

A clear, cooked mixture of fruit juice, sugar, and usually pectin.

Kimchi: –

The fiery cabbage-based staple of Korea, heavily seasoned with garlic and chili.

Larding: –

A technique by which thin strips of back fat, or vegetables, are inserted into a piece of meat. These strips help the meat to remain juicy during cooking.

Meringue: –

Whipped egg whites to which sugar has been added to form a stiff paste. These are used to lighten mousses, cakes, and pastry creams.

Marinade: –

A seasoned liquid, usually containing an acid, in which foods such as meat or vegetables are soaked (marinated) before cooking.

Mirepoix: –

A mixture of chopped onion, carrot, and celery used to flavor stocks and soups. Ham or bacon are sometimes added to a mirepoix, depending on the specific preparation.

Mise- en place: –

It means “putting in place,” and refers to the many prepared ingredients that must be on hand in order to be ready for meal service.

Mousseline: –

As stated above, these are fine purees or forcemeats that have been lightened with whipped cream.

Matignon: –

Matignon is a combination of minced vegetables, usually onion (and/or leek), celery, and carrot, with a sprig of thyme and half a bay leaf, sautéed in butter over a low flame until softened and translucent (“melted” but not browned).

Paella: –

A Spanish rice dish originating in the town of Valencia. There are hundreds of recipes for paella, the only ingredients that are necessary for paella are rice, tomatoes, and saffron. Other ingredients are chicken, chorizo, mussels, squid, peppers, and beans. More elaborate preparations include shrimp, lobster, and duck.

Panada: –

A thick paste used as a binding agent for forcemeats. Flour panadas are made in a style similar to choux paste.

Pâte: –

A cooked paste of meat, poultry or fish, either set in a terrine or cooked in pastry ‘an croute’. Pâte Brisée.

Profiterole: –

A small puff made with pate choux usually filled an served as an appetizer.

En Papillote: –

A food (ex. fish with a vegetable garnish) enclosed in parchment paper or greased paper wrapper and baked; the paper envelope is usually slit open tableside so that the diner can enjoy the escaping aroma.

Pasteurization: –

Pasteurization or pasteurization is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others.

Paupiette: –

Thinly sliced meats wrapped around fillings.

Prosciutto: –

An unsmoked, seasoned, salt cured, and air-dried ham.

Quenelle: –

A dumpling made from fish or meat forcemeat.

Réchauffé: –

A reheated dish made with already–cooked food, for exam shepherd’s pie.

Ratatouille: –

A vegetable stew consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavored with garlic, herbs, and olive oil.

Render: –

To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.

Risotto: –

A classic dish of Northern Italy whose preparation of rice results in a creamy liaison with stock and butter. Usually made with Arborio rice.

Roux: –

Roux is mixture of flour and fat cooked together and used to thicken sauces, soup etc.

Sabayon: –

A frothy custard of egg yolk, sugar, and wine that is made by whisking the ingredients over simmering water. Served warm as a dessert or sauce.

Salami: –

[Italian] spiced pork sausage, prepared fresh or smoked.

Sweetbread: –

The culinary term for the thymus gland of an animal.

Scald: –

To heat milk or cream to a temperature just below the boiling point. 

Searing: –

Browning surface by intense heat, usually meat. To form a protective coating of coagulated proteins to retain the juices of meat.

Season: –

To add flavor to foods in the form of salt, pepper, herbs, spices, vinegar, etc. so that their taste is improved.

Sherbet: –

A frozen mixture containing fruit juices, water or milk, to which various thickeners are added before freezing, such as egg whites or gelatin.

Sorbet: –

A smooth, sharp tasting iced dessert which consist of sugar syrup and fruit juice or sometimes a liquor (such as Calvados) or champagne.

Skewer: –

A thin, pointed metal or wooden rod onto which chunks of food are threaded, then broiled or grilled.

Souffle: –

A mixture that is folded together with beaten egg whites and baked in a mold.

Steep: –

To allow a food to stand in water that is just below the boiling point in order to extract flavor or color.

Sushi: –

A Japanese dish of thin layers of raw fish wrapped around cakes of cold cooked rice. Sushi can also consist of ingredients wrapped in rice and held by a seaweed wrapper known as nori.

Tiramisu: –

An Italian dessert which gained dramatic popularity in the US. Tiramisu consists of sponge cake, soaked with an espresso syrup and layered with a sweetened mascarpone cheese and chocolate sauce.

Tofu: –

Also called bean curd, this is made from processed soybeans. It comes in various degrees of firmness and is a very high source of protein. 

Taco: –

Mexican “sandwich,” tacos are filled corn tortillas. Typical fillings may include meat, poultry, tomatoes, lettuce, cheese, onion, guacamole, refried beans and salsa.

Tahini: –

A paste of ground sesame seeds and a flavor similar to peanut butter.

Tapas: –

In Spain, an assortment of hors d’oeuvres or cocktail snacks.

Tapioca: –

This is a starchy ingredient derived from the cassava root. Tapioca comes in several forms, including granules and flour, as well as the pellets that are called pearl tapioca. Tapioca starch is often used to make dumpling dough, or as a thickening agent.

Vol-au-Vent: –

A large round pastry case which is filled with a sauced mixture of meat, seafood, or vegetables then topped with a pastry lid.

Wasabi: –

Called Japanese horseradish, this is a root that is dried and ground to a fine powder. This powder is then reconstituted and used for dipping sauce with soy sauce when eating sushi and sashimi.

Worcestershire Sauce: –

A condiment developed in England from flavors discovered in India. It is used as a sauce, a seasoning, and a condiment. It is made of a very odd assortment of ingredients including anchovies, tamarind, vinegar, molasses, and cloves.

Wok: –

A round-bottomed pan popular in Asian cooking.

Yeast: –

In baking, yeast refers to a single-celled fungi in the species Saccharomyces cerevisiae, which ferments sugar. The by-products of this fermentation are principally carbon dioxide and alcohol. The carbon dioxide raises or expands the bread dough.

Yield: –

The amount of product obtained as a result of a given amount of ingredients.

Zest: –

Grated rind of a citrus peel, used as a flavoring.