French culinary terms
description
Transcript of French culinary terms
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FRENCH CULINARY TERMS
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APERITIF [apay-rit-eef] a drink served before a meal to stimulate the appetite.
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BIER [beer] beer
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CAFÉ [caffay] coffee
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CAFÉ AU LAIT [ caffay oh lay] coffee with milk
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CAFÉ CRÈME[ caffay crem] coffee with cream
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CHOCOLAT CHAUD [shoh-koh lah shoh] hot chocolate
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CIDRE [sider] cider; nonalcoholic fresh apple drink
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CITRON PRESSE[ see-tro-pre-she] lemonade
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EAU[oh] waterEAU MINERALE [ oh me-neh-rahl] mineral water
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BOUDIN NOIR [ booda(n) nwa] black pudding; sausage made from pig’s blood
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BOUILLABAISSE [ boo-ya-bayss] rich Provençal stew of fish mussels etc. Simmered with herbs
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BOUILLON [ boo-y-o(n)] meat or vegetable broth
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BRIOCHE [ bree-osh] light soft roll made from yeast dough with eggs and butter
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BOCHETTE [bro-shett] skewer on which pieces of meat are cooked
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CACAHUATÉS [kah-ka-wet] peanut
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CANARD [can-ar] duck
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CARTE [ kahrt] menu
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CÉLERI [ sel-ree] celery
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CERISE [se-reez] cherry
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CHAMPIGNON [sham-pin-yawn] mushroom
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CHATEAU BRIAND [shat-oh-bree-ond] tender thick fillet steak
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CHACUTERIE [shah-ku-te-ree] processed meat
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CHOU [shoo] cabbage
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CHOUX FLEUR [shoo-flur] cauliflower
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CHOUX DE BRUSSELS [ shoo-brusel] Brussels sprout
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CITRON [se-tro] lemon
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CORNICHON [korn-ee-sho(n)] pickled small cucumber
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CRÊPE[krep] very thin pancake cooked on both sides , usually filled and rolled up when served.
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COQUILLE [coh-kee] shell
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COURGETTE [koor-zjet] zucchini
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COQUILLE SAINT [ coh-kee san] scallop served cooked in a creamy sauce
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CREVETTES [ kruh-vet] shrimps
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• CROISSANT [ kwa-sahn] crescent shape roll
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CRUDITES [ kroo-di-tay] bite-sized pieces of vegetables served as an appetizer
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ECREVISEES [ eh-kruh-vees] crayfish
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ENDIVES [endeev] endive
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ENTRECÔTE [ahn-truh-coat] rib steak of beef
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• ÉPINARDS [ ay-peenard] spinach
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ESCARGOT [ess-car-go] snail
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ESCALOPE DE VEAU [ ess-cal-op duh voh] thin slice of boneless meat
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• FARCI [farsee] stuffed
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FLAN [fla] baked custard
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FOIE [ fwah] liver
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FRAISE [ frez] strawberry
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FRITE [freet] fried
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• GLACON [ glah-so] ice cube
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MARTINI [ mahr-te-nee] cocktail
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LIMONADE [ lee-mo-nahd] drink made from lemon
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LAIT [lay] milk [oh lay] with milk
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• JUS DE FRUIT [ zhoo duh fruit] fruit juice
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• VIN BLANC [vahn blahn] white wine
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SODA ORANGE [ so-dah-o-razh] orange flavored softdrink
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THE [te] tea
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THE AU CITRON [te-oh si-tro] tea with lemon
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VIN [vahn] wine
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• VIN ORDINAIRE [van awrdee-ner] –Ordinary Wine • VIN ROSE [van roh-zay] – Rose Wine
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• ARTICHAUT [ arti-show] artichoke• ASPERGE [ ah- sprerrzh] asparagus
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• AGNEAU [anyo] lamb• AIL [ahyuh] garlic
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• VIN ROUGE [ van roozh] red wine• ABRICOT [ah-bree-koh] apricot
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• ANANAS [ah-nah-nah] pineapple• ANCHOIS [an-shwah] anchovy
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• AUBERGINE [oh bear-zjeen] eggplant• BABA AU RHUM [bah-bah-oh-rom] sponge cake
soaked in rum sauce
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• BEIGNET [bay-nyay] fritter is any kind of food coated in batter and deep fried.
• BETTERAVE [be-travh] sugar beets
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• BEURRE [ burr] butter• BISCUIT [bess-kwee] cookies, crackers
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• BAGUETTE [bah-ghet] long thin loaf of bread• BECHAMEL [ bay-sha-mel] sauce made by
adding milk to a roux
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• BOUEF [burf] beef• BON BON [bo-bo] candy
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• GRILLADE [gree-yahd] broiled meat• HARICOT [ arry-cot] bean
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• HUITRES [ ooee-truh] oyster• JAMBON [zjom-bo(n)] ham
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• HOMARD [oh-mahr] lobster• HUILE [ooee] oil
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• GATEAU [gah-toe] cakes• GLACE [ glahs] ice cream
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• FROMAGE [ from-ahje] cheese• FRUIT S DE MER [frooee duh mair]seafood
(literally “fruit of the sea”)
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• MACEDOINE [mass-ay-dwaan] diced fruit or vegetables
• MAIS [mah-ees] corn
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• MIEL [myel] honey• MOUTARDE [moo-tard] mustard• MOUTON [moo-to] mutton
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• NAVET [ na-vay] turnip• OUEF [ erf] egg
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• OUEF MOLLET [ erf moll-lay] soft boiled egg• OUEF AU PLAT [ erf oh plah] fried egg• OUEF BROUILLES [erf brooh-yeh] scrambled
eggs
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• PAIN [pa(n)] bread• PAMPLEMOUSSE [ pa-pluh-moos] grapefruit• PANÉ [ pan-ay] fried in breadcrumbs
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• PATE DE FOIE GRAS [pa-tay duh fwah grah] liver goose or duck paste
• PATISSERIE [pat-ees-er-ee] pastry cake• PÊCHE [paysh] peach
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• PETIT POIS [ put-ee pwah] pea; literally “little peas”
• PETIT FOUR [put-ee foor] small fancy cake or biscuit
• POIVRE [pwahv-ruh] Pepper• POMME [pom] apple
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• POMME DE TERRE [pom duh tair] potato• PORC [ por] pork• POTAGE [ pot-ahzj] soup• POULET [ poo-lay] chicken • RAGOÛT [ rag-oo] stew
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• RAISIN [re-se sec] raisins• RATATOUILLE [rata-too-wee] Provençal
vegetable stew containing tomatoes, onions, eggplant, capsicums, and zucchini, flavored with garlic and pepper
• RIZ [ree] rice• RÔTI [roh-tee] roast meat (rôti de boeuf)
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• SALADE [sall-ahd] salad• SCUCRÉ [ soo-kray] sugar• TARTE [tart] pie• TOMATE [to-maht] tomato• VEAU [ voh] veal• VINAIGRETTE [ vi(n)-an-gret] mixture of oil
and vinegar or lemon juice used to dress salad• VOLAILLE [voll-eye-yuh] poultry
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