Terminology

Kitchen Terminology

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Abbreviations
Cutting Techniques
Cooking Techniques

Here you can find terminology I use in my blog. This will be updated if I use a new word in a new text. If you have any further question... don't hesitate to ask them using the comment button.

Abbreviations

• tbs = tablespoon
• tsp/ts = teaspoon
• gr/g = gram
• kg = kilo
• l = liter 
• cl = centiliter
• ml = milliliter

If you do not use the metric system here are some conversions:

• 60 ml = 1/4 cup
• 80 ml = 1/3 cup
• 120 ml = 1/2 cup
• 240 ml = 1 cup

• 150 gr = 1/3 pound
• 300 gr = 2/3 pound
• 450 gr= 1 pound

You can easily convert in the google search bar by typing e.g. "10 gram = ounce". 
Google will calculate the solution for you.

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Cutting techniques

Brunoise:
Cut into small dice. Officially 2mm on 2mm. But most people will cut 5mm on 5mm (=Macédoine).

Juliënne:

Cut into thin lucifer-like strips. 1mm/2mm thick and 4cm long. Mostly used to garnish soups and sauces.

Macédoine:

Cut into small dice from 5mm on 5mm. Macédoine is also a term used for a diced vegetable or fruit mix.

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Cooking techniques

Deglaze:

A cooking technique for removing and dissolving browned food residue from a pan to make a sauce

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