A Comprehensive Glossary of Culinary Terms – U

Think you know every culinary term used in your kitchen? Get ready to think again.

Reading a recipe and aren’t sure about some of the ingredients, terms, and recipe techniques included?

Recipes can sometimes be a minefield of terms, jargon and foreign words. Even for the most gifted Chefs, there are terms in a recipe that make them stop and say “huh?”.

Don’t worry, we have compiled an extensive list of common culinary terms to help you out!

Some of the most common are defined here. Take a look at our list to get cooking.

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U


Udon

A type of thick Japanese noodle prepared from wheat flour and generally served in soup or broth.

Ultra-pasteurization

The process of heating up milk products to 138°C (280°F) for a few seconds and chilling it down rapidly, resulting in milk that’s 99.9% free from bacteria and extending their shelf-life. It is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yoghurt, wine, soups, honey, and stews.

Unleavened

The word which describes any baked good that is made without leavener (a substance used to produce fermentation in the dough), such as yeast, baking powder, baking soda or any other leavening agent.

Did we leave any out? What would you add to this list of culinary terms? Comment below!
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