Abats : offals-heart,liver etc.
Aboyeur : person who announces kitchen orders
Abricot: apricot
Agnean : lamb
Aiguillettes : thin strip of duck breast or other poultry
Ail: garlic
Ala broche: cooked on a spit
Al anglaise: in the English style- usually indicating plain cooking
A La cromo- creamed, or with addition of cream
A La peele- poached- cooked in simmering water
Aliment: food.
Allumettes: matchsticks- potatoes cut in very fine strips and deep fried.
Amande: almond
Ananas: pineapple
Anchois: anchovy- a small fish
Anis- eel
Anneau- aniseed- a pungent spice
Appret- to prepare
Après- after
Aromates- spices, herbs and roots
Arome- aroma
Artichant- antichoke- a pale green globe like vegetable
Asperges- asparagus
Aspic- a savoury jelly coating
Assiette- plate
Assiette creuse - deep plate
Assiette a entremetes- desert plate
Assiette a pain- side plate
Assiette a potge- soup plate
Aubergine- egg plant
Baba-yeast sponge or bun soaked in syrup
Bain marie- hot water well or bath for keeping food at constant temperature
Basilica- basil
Béchamel-basic white sauce
Beurre-butter
Betterave rouge-beetroot
Bleu-blue –a very raredone steak
Bein cuit- well done
Biflek-beef steak
Bisque-shellfish soup
Boeuf-beef
Boire-to drink
Bol-bowl or dish
Bol a confiture- jam dish
Boucher-butcher
Bouchou-cork
Bouillir-to boil
Bouillon-stock-for making soup and sauces
Bouteille-bottle
Brioche-yeast roll, used for breakfast
Brunoise-thin dice
Cafetiere -coffee pot
Caille-quail-a small game bird
Canapé-a small garnished toast
Canard-duck
Caneton- duckling
Cannelle-cinnamon
Caramel- burnt sugar
Carte des vins-wine list
Cassenois-nut cracker
Casserole-earthenware covered saucepan for cooking items in oven
Caviar-roe of sturgeon of fish
Cayenne- hot red pepper – a spice
Cendrier-ashtray
Chaleur-heat
Champagion- mushroom
Chateau briand- double filled steak
Chef de cuisine- head chef
Choufleur-cauliflower
Choux-cabbage
Citron- lemon
Clair- clear-as in soups
Cocotte-small earthenware pot
Concasse-roughly chopped tomato
Corbeille a fruits- fruit basket
Crabe-crab
Crepe-pan cake
Crevette- shrimp
Corquette-minced meat or vegetables, rolled cork-shaped , egg and bread crumbed and deep fried
Cuillere-spoon
Cuisseau de veau- veal leg
Crotons-cube of fried breads
Cresson-darne- thick slice of fish with the central bone left in it
Datte- date – a fruit
Deboucher-to open or uncork a bottle
Decanter-to pour liquid from one container to another leaving sediments behind
Degeuner- lunch
Demiglace- thin stock, flavoured and coloured, used as addition of brown sauce
Dessert- sweet/dessert
Dindon-turkey cock
Diner-dinner
Dorer-to brush with egg yolk before baking
Du jour-of the day-menu/dish
Eau-water
Ecailler-to scale fish
Echalotte-shallot
Enuncer-cut in thin slices
Entire-whole
Entremet-sweets/desserts
Enveloppe- envelope or wrapping
Epices-spices
Epulcher-to peel
Escalop-thin slices of meat, usually veal
Escargots-edible snails-a delicacy
Fade-tasteless
Farce- flour
Filet de boeuf-fillet of beef
Filet mignon- fillet from a sandal of lamb
Filtrer-filter – coffee etc
Flambé- flame with spirit or liqueur
Foie- liver
Foie gras- flattened liver of goose
Fond-bottom
Fond blance- basic white stock
Fond prun-basic brown stock
Four- oven
Fourchette- fork
Fraise- strawberry
Framboise- raspberry
Frit-fries
Fromage-cheese
Fume- smoked meat or fish
Garcon- waiter
Garner-to garnish, to decorate or accompany
Gateaux-sponge cake, iced and decorated
Gelee- jelly
Gourmet-one knowledgeable about food
Gouter- to taste
Gratin-dish topped with cheese and browned under the grill
Griller- to grill
Grillade-grill
Gueridon- a table used for service in the restaurant
Hache-to mince
Haricots- beans
Heure- hour
Homard- lobster
Hotelier- hotelier
Huile- oil
Huitre- oyster
Ingredient- ingredient
Jambon-ham
Jour-day
Jus-juice
Julienne-fine stripes of vegetables
Laitue- lattuce
Lapil-rabbit
Lard-bacon
Legume-vegetables
Lentille-lentil
Lievre-a game animal
Lilge-linen
Liqueur- a flavoured spirit
Mais-maize corn
Manger-to eat
Marmalade-orange jam
Marlite-cassarole
Maître d’hotel beurre- parsley butter
Medallion- round size of lobster or meat
Melanger- to mix
Melon-melon
Menthe- mint
Menu- menu
Meuniere- fried in butter
Mirepucu- roughly cut vegetables
Moudre-grinder or milk
Mousse- light sweet item bound eggwhite
Moutarde- mustard
Mouton- mutton
Muscade-nutmeg- a spice
Marjolaine- marjoram- a herb
Nappe- table cloth
Napper- to coat with sauce or aster
Nouilles- noodles
Noisette- small nut
Nom- name
oEuf- egg
oie- goose
oignon- onion
olive- olive
omlette- omellette
orange-orange
os- bone
oui- yes
paner- to add egg and bread crumbs before fry
pail- bread
panore- bread crumbs
panier- basket
parer- to trim or peel
pasta- pried paste- spaghetti, lasgna
passoire- strainer
pAStque- water melon
pade- paste
payanne-small slices of vegetables
patisserie- pastries
peche-peach
pelure-skin
persin- parsley a herb
pilas- rice cooked in oven
pince- tongs
piquant- spicy or sharp tasting
pistache-pistachio nut
plat de jour-dish of the day
pateau-tray
poission- fish
pomme-apple
pomme de terre-potato
pore-pork
porcelain-china crockery
pote-jug
potage-soup
poulet-chicken
presse citron- lemon press
queue-tail
radis-radish
repas-meal
riz-rice
rognon-kidney
roti-roast
rose-pink(off white)
salade-salad
sardine-a small fish
saumon-salmon
sauté-browened in fat,butter and oil
sel-salt
sole-a type of flat sea fish
suer-sweet cooked in pan without browning
sean- bucket
sec-dry-of wine
table-table
tapis-cloth or cover
tartare- mayonnaise based sauce-served with fried fish
tasse- cup
the-tea
tomate-tomato
tournedos-round fillet steak
vase a fluer- flowervase
verre-glass
viande-meat
vin-wine
zeste-zest-a yellow film of the rind of orange or lemon.
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