Culinary Terms: From Basic to French There are some basic culinary terms that all chefs know and use on a regular basis. These include words like sauté, simmer, and roast. But then there are also more nuanced French culinary terms that not everyone may be familiar with. This blog post will define some of the most common French culinary terms and explain what they mean in the context of cooking. Sauté is a French term that describes the cooking technique of frying food in a small amount of fat. This term is often used interchangeably with the word "fry." Simmer, on the other hand, refers to cooking food in liquid at a low temperature so that the liquid just barely bubbles. And finally, roast means to cook food in an oven at a high temperature. Now that we've defined some of the most common French culinary terms, let's put them into context and see how they're used in restaurant kitchens. Sautéing is a popular method of cooking because it's quick and easy. Simmering is often used for soups and stews because it allows the flavors to meld together. And roasting is often used for meats and vegetables because it creates a nice, crispy exterior. So there you have it! A few of the most common French culinary terms and their definitions. Bon appetit! These are just a few of the many French culinary terms that exist. While they may be some of the most common, there are still many more that chefs use
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