Kokkenform

Kokkenform is a term that appears in Danish-language culinary writing. It is not widely established as the name of a single, specific product; rather it is a compound of kokk (cook) and form (mold, shape), used to refer to a mold or form employed by a cook in preparing a dish. In Danish, more precise equipment terms are common, but kockenform may occur in older or descriptive passages to convey the idea of a form used by the cook.

Historically, when encountered, the phrase typically denotes a mold prepared or used by the cook to give a dish its shape, rather than a standardized piece of equipment. Applications include chilled desserts such as jellies and puddings, molded savory terrines, or decorative presentations where a form is used to shape the dish before unmolding. The emphasis is on the cook’s craft and technique rather than on identifying a fixed item.

In contemporary Danish usage, the compound is rare and functions mainly as a generic descriptor. For practical purposes, Danish cooks more often specify the exact equipment, using terms such as bageform (baking pan), kageform (cake mold), or gelatinform for gelatin molds. The term kockenform is thus best understood as a historical or descriptive label rather than a standardized kitchen category. See also baking molds and culinary terminology.