French Culinary Terms Flashcards

Terms Definitions
Boucher
Butcher
Beurre
butter
du saumon
salmon
une huitre
oyster
ajouter
to add
la boeuf
beef
du persil
parsley
le veau
veel
verser
to pour
la viande
meat
Hacher
to chop
Noisette
a hazelnut
un champignon
a mushroom
un aliment
a food
une cuisiniere
a stove
une casserole
a pot
un poele
a pan
une sauce
a sauce
Cuisson
The cooking itself.
la cuisine
general food, kitchen
Fumet
cooking aroma, fish stock
un poivron rouge
a red pepper
Cuisine
ingredients, seasonings and cooking procedures and styles attributed to a particular group of people defined by geography, history, ethnicity, politics, culture, and/or religion.
Concasse
peeled seeded and diced tomatoes
Court Bouillon
Cooking liquid for poaching.
Escoffier
(1846-1935) Master of French Classic Cuisine; simplified Careme's Grande Cuisine
Chinois
A conical fine-meshed strainer used for straining stocks or pureeing foods.
Chinois
A conical fine-meshed strainer used for straining stocks or pureeing foods.
Aboyeur
Expediter or announcer who accepts and relays orders and reviews dishes before service.
Al Dente
Italian for "to the tooth;" described cooked veggies and pasta; firm, not soft or mushy
Confiseur
chef in charge of candies and petit fours
A la carte
made to order; every food/beverage item is priced separately
PONT NEUF PON nuff
Large stick cuts for potatoes.
Chef de partie
station chef who produces menu items and is supervised by the chef or sous chef
CHEVEUX SHUH voy
One of the potato “frying” cuts, very thinly sliced.
ANGLAISE on GLEZ
To cook in boiling water potatoes, vegetables.
Allumette
1) 1/8" x 1/8" x 2" strip of potato2) strip of puff pastry with sweet or savory filling.
DEMILUNE Duh mee loon
a half moon cut, associated with carrots.
MANDOLINE MON doh leen
A long rectangular kitchen tool made of stainless steel with two blades, one straight, the other wavy. The mandolin is used to slice vegetables very finely and to make gaufrettes.
QUATRE-ÉPICES KAT ray peess
A mixture of ground spices made up of pepper; cinnamon, nutmeg and cloves. Often used to flavor meat stuffings.
AIGUISER AH ghee zay
To make the dull edge of a knife sharp and cutting with the use of a steel or stone.
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