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Study Guide 001 > Culinary french > Flashcards

Culinary french Flashcards

1
Q

Noir

A

Black

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2
Q

Vert

A

Green

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3
Q

Brun

A

Brown

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4
Q

Bleu

A

Blue

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5
Q

Blanc

A

White

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6
Q

Rouge

A

Red

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7
Q

Jaune

A

Yellow

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8
Q

Orange

A

Orange

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9
Q

Le

A

Masculine

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10
Q

La

A

Feminine

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11
Q

les

A

them

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12
Q

Un

A

One

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13
Q

Deux

A

Two

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14
Q

Trois

A

Three

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15
Q

Quatre

A

Four

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16
Q

Cinq

A

Five

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17
Q

Six

A

Six

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18
Q

Sept

A

Seven

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19
Q

Huit

A

Eight

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20
Q

Neuf

A

Nine

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21
Q

Dix

A

Ten

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22
Q

Onze

A

Eleven

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23
Q

Douse

A

Twelve

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24
Q

Treize

A

Thirsteen

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25
Q

Quortoze

A

14

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26
Q

Quinze

A

Fifteen

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27
Q

Seize

A

Sixteen

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28
Q

Dix-sept

A

Seventeen

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29
Q

Dix-huit

A

Eighteen

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30
Q

Dix-neuf

A

Nineteen

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31
Q

Ving

A

Twenty

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32
Q

L’artichaut

A

Artichoke

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33
Q

L’asperge

A

Asparagus

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34
Q

L’aubergine

A

Egg plant

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35
Q

L’epinard

A

Spinach

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36
Q

L’oignon

A

Onion

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37
Q

La betterave

A

Beetroot

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38
Q

La carotte

A

Carrot

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39
Q

Les petit pois

A

Baby peas

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40
Q

La pomme de terre

A

Potato

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41
Q

La tomate

A

Tomato

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42
Q

La truffe

A

Truffle

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43
Q

Le Brocoli

A

Broccoli

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44
Q

Le celeri

A

Celery

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45
Q

Le champignon

A

Mushroom

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46
Q

Le concombre

A

Cucumber

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47
Q

Le Cresson

A

Watercress

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48
Q

Le fenouil

A

Fennel

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49
Q

L’ haricorts vert

A

French green bean

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50
Q

Le poireau

A

Leek

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51
Q

Le radis

A

Radish

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52
Q

Les legumes

A

Vegetables

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53
Q

l’ail

A

Garlic

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54
Q

L’estragon

A

Tarragon

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55
Q

La cannelle

A

Cinnamon

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56
Q

La ciboulette

A

Chives

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57
Q

La moutarde

A

Mustard

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58
Q

La muscade

A

Nutmeg

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59
Q

le Basilic

A

Basil

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60
Q

Le clou de girofle

A

Clove

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61
Q

Le combava

A

Thai lime

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62
Q

Le coriander

A

Coriander

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63
Q

Le curcuma

A

Turmenric

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64
Q

Le fenouil

A

Fennel

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65
Q

Le gingembre

A

Ginger

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66
Q

Le persil

A

Parsley

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67
Q

Le poivre blanc

A

White pepper

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68
Q

Le poivre

A

Black pepper

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69
Q

Le raifort

A

Horseradish

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70
Q

Le romarin

A

Rosemary

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71
Q

L’ananas

A

Pineapple

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72
Q

L’orange

A

Orange

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73
Q

L’arachide

A

Peanut

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74
Q

La baie

A

Berry

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75
Q

La banana

A

Bananas

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76
Q

La cherise

A

Cherry

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77
Q

La fraise

A

Strawberry

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78
Q

La framboise

A

Raspberry

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79
Q

La noisette

A

Hazelnut

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80
Q

Le cerneau

A

Walnut

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81
Q

La peche

A

Peach

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82
Q

La pistache

A

Pistachio

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83
Q

La poir

A

Pear

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84
Q

La pomme

A

Apple

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85
Q

La prune

A

Plum

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86
Q

Le prunea

A

Prune

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87
Q

Les fruits et les noix

A

Fruits and nuts

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88
Q

Le citron

A

Lemon

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89
Q

Le citron vert

A

Lime

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90
Q

Le raisin

A

Grape

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91
Q

L’os

A

Bone

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92
Q

La saucisse

A

Sausage

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93
Q

La viande

A

Meat

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94
Q

Les abats

A

Offal

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95
Q

L’agneau

A

Lamb

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96
Q

Le mouton

A

Mutton

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97
Q

Le beouf

A

Beef

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98
Q

Le veau

A

Veal

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99
Q

Le ris de veau

A

Veal sweetbread

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100
Q

Le porc

A

Pork

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101
Q

L’oie

A

Goose

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102
Q

La dinde

A

Turkey

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103
Q

La pintade

A

Guinea fowl

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104
Q

La volaille

A

Poultry

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105
Q

Le canard

A

Duck

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106
Q

Le poulet

A

Chicken

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107
Q

L’agneau

A

Lamb

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108
Q

Ail

A

Garlic

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109
Q

Airelle rouge

A

Cranberry

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110
Q

A la

A

In the style of

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111
Q

a la carte

A

A list of food priced seperatly

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112
Q

A la mode

A

In the fashion

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113
Q

Al dente

A

firm to the bite

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114
Q

Allumettes

A

Matchstick size cut

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115
Q

Anchoois

A

Anchovy

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116
Q

Anglais

A

English style

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117
Q

Antipesto

A

Italian cold appetizer

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118
Q

Aromates

A

Herbs, spices and flavouring

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119
Q

Arrowroot

A

Starch obtained from arrowroot

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120
Q

Aspic

A

Clear jelly made from gelatine found in liquid of meat

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121
Q

Au bleu

A

Cooking live fish in boullon

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122
Q

Au four

A

In the oven

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123
Q

Au jus

A

Natural meat juices

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124
Q

Bain marie

A

Double boiler used for cooking

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125
Q

Ballotine

A

Stuffed boneless game or domestic bord

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126
Q

Bard

A

To cover meats in fat during cooking process

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127
Q

Baron

A

Mutton or lamb

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128
Q

Barquette

A

Small boat shaped, piece of pastry or mould

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129
Q

Basilic

A

Basil

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130
Q

Baste

A

Moisten meat in the oven

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131
Q

Batter

A

Liquid dough, thin enough to pour

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132
Q

Beschamel

A

Basic milk sauce, one of five mother sauces

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133
Q

Beignets

A

Fritters

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134
Q

Buerre

A

Butter

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135
Q

Buerre Manie

A

Butter kneaded with flour for thickening sauces

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136
Q

Bisque

A

Shellfish based

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137
Q

Blanc

A

White

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138
Q

Blanc d Oeuf

A

Egg whites

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139
Q

Blanchir

A

To blanch and briefly shocking in cold water

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140
Q

Blanquette

A

Ragout made of veal or lamb in rich veloute sauce

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141
Q

Bleu

A

Rare cooked meat

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142
Q

Boeuf

A

Beef

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143
Q

Bombes

A

Ice cream dessert

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144
Q

Bouchees

A

Small puff pastries

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145
Q

Bouillabaisse

A

Fish stew native from France

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146
Q

Boullir

A

To grill

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147
Q

Boullion

A

Reduce meat soup stock

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148
Q

Boulanger

A

Baker

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149
Q

Bouquet garni

A

Thyme, bay and parsley, celery tied together used in soups and stocks

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150
Q

Braiser

A

To braise

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151
Q

Braisier

A

Braising terms

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152
Q

Brider

A

truss or tie meator poultry

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153
Q

Brochette

A

Grilled cubes of meat on skewer

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154
Q

Brunois

A

Veg cut into small dice

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155
Q

Bruxellois

A

In brussels style

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156
Q

Caille

A

Quail

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157
Q

Canapes

A

Pieces of toasted bread, garnished served as appetizers

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158
Q

Canard

A

Duck

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159
Q

Canard Sauvage

A

wild duck

160
Q

Cantaloupe

A

Melon

161
Q

Caramel

A

Melted sugar to brown stage

162
Q

Caramelize

A

Cooked sugars until brown colour reached

163
Q

Carpe

A

Carp

164
Q

Carre

A

Rack of veal or veal

165
Q

Cartouche

A

Greaseproof paper used to cover items poaching or simmering

166
Q

Casserole

A

fireproof dish

167
Q

Cassis

A

Black current liqueur

168
Q

Cassoulet

A

Casserole containing beans and pork

169
Q

Cayenne

A

Chilli pepper

170
Q

Cepe

A

Edible fungus, native to mushroom family

171
Q

Cerise

A

CHerry

172
Q

Cervelle

A

Brain

173
Q

Champignon

A

Mushroom

174
Q

Chanterelles

A

Type of mushroom

175
Q

Chantilly

A

Whipped cream sweetenend with sugar

176
Q

Chapelure

A

Bread crumbs

177
Q

Charcutier

A

Butcher and sausage maker

178
Q

Charcuterie

A

Butcher shop

179
Q

Chateaubriand

A

Double steak cut form beef tenderloin

180
Q

Chaud - froid

A

hot food served with cold white sauce

181
Q

Ched de cuisine

A

Executive chef

182
Q

Chef de partie

A

Chef in charge of sections

183
Q

Chevreuil

A

Venison

184
Q

Chicoree

A

Endive

185
Q

Chiffonade

A

Ribbon cut leafy vegetables

186
Q

Chinoise

A

Cone shaped strainer or sieve

187
Q

Chipolata

A

Type of small sausage

188
Q

Choucroute

A

Saurkraut pickled with salt

189
Q

Chou-fleur

A

Cauliflower

190
Q

Clouter

A

Onion studded with cloves

191
Q

Cocotte

A

Oven prrof dish

192
Q

Commis

A

Apprentice in kitchen

193
Q

Compote

A

Stewed fruit

194
Q

Concasse

A

Tomatoes chop roughly

195
Q

Concombre

A

Cucumber

196
Q

Confiture

A

Jam

197
Q

Coq au vin

A

Chicken cooked in wine sauce

198
Q

Coquille

A

Cooked and served shell

199
Q

Coquille st James

A

a scallop

200
Q

corbeille

A

Basket

201
Q

Corser

A

flavour or enrich

202
Q

Cote

A

Cut of meat attached to the rib

203
Q

Cotelette

A

Cutlet

204
Q

Couper

A

to cut

205
Q

Coupes

A

small bowles

206
Q

Courgette

A

zucchini

207
Q

Court - bouillon

A

poaching liquid used to cook fish

208
Q

Creme

A

Cream

209
Q

Crevette rose

A

prawn

210
Q

Crevette grise

A

shrimp

211
Q

croissants

A

crescend shaped

212
Q

croquette

A

items breaded and deep fried

213
Q

Croustade

A

pastry crust

214
Q

Croutons

A

toasted pieces of bread

215
Q

Cru

A

raw

216
Q

Cuire

A

to cook

217
Q

cuit

A

cooked

218
Q

Darne

A

Thick steak of salmon

219
Q

Debarrasser

A

clear away

220
Q

Debrider

A

Remove trussing twine after cooking process

221
Q

Deglacer

A

Dilute the roasting pan with acid

222
Q

Degraiiser

A

To skin off grease from stews

223
Q

Demi glace

A

Half glaze

224
Q

Demi tasse

A

Half cup of black coffee

225
Q

Depouiller

A

Remove scum from surface of a cooking liquid

226
Q

Des

A

to dice

227
Q

Desosser

A

debone pultry or fish

228
Q

Diablotins

A

small gnocchi croutons topped with grated cheese

229
Q

Dinde

A

Turkey

230
Q

Dindonneau

A

young fresh turkey

231
Q

dredge

A

coat food with flour

232
Q

du jour

A

of the day

233
Q

Duxelle

A

Chopped shallots and mushrooms seasoned and cooked in butter

234
Q

Eschalot

A

Shallot

235
Q

Eclairs

A

Choux pastry baked in the size of thick fingers

236
Q

emincers

A

to mince

237
Q

En

A

served in

238
Q

En papillote

A

cooking method for fish usually in parchment paper

239
Q

Entrecote

A

Steak cut from the sirloin

240
Q

Entree

A

meaning main course

241
Q

Entrements

A

Dessert or sweets

242
Q

Entremetier

A

chef who prepares veg, starch and egg dishes

243
Q

Epaule

A

shoulder

244
Q

Eperlan

A

smelt

245
Q

Epinards

A

Spinach

246
Q

Escalope

A

a slice or scallop

247
Q

Escargot

A

small snail

248
Q

Espagnole

A

basic brown sauce

249
Q

Estragon

A

tarrygon

250
Q

Etuver

A

To cook slowly in minimum liquid

251
Q

Fagot

A

Bouquet garni

252
Q

Faison

A

Pheasant

253
Q

Farce

A

forcemeat

254
Q

Fenouil

A

fennel

255
Q

Filet

A

thin cut of meat

256
Q

Filet mignon

A

small steak from tenderloin beef

257
Q

fines herbs

A

fine mixture of herbs ussed to season

258
Q

Flamber

A

to flame

259
Q

flan

A

open tart

260
Q

fletan

A

halibat

261
Q

fois

A

liver

262
Q

fois gras

A

goose loiver

263
Q

fond

A

Residue of basic stock or essences left behind on a pan

264
Q

fondant

A

thick liquid sugar icing

265
Q

fond blanc

A

white stock

266
Q

fond brun

A

brown stock

267
Q

fond de artichoke

A

artichoke bottoms

268
Q

fondue

A

cheese dish of melted cheese

269
Q

fontaine

A

well made in dry flour to add liquid

270
Q

fouetter

A

to whisk

271
Q

fraise

A

strawberry

272
Q

framboise

A

raspberry

273
Q

frangipani

A

custard like pastry cream

274
Q

frappe

A

iced

275
Q

frapper

A

to ice

276
Q

fricandeau

A

Veal braised , very tender

277
Q

Fricassee

A

white stew

278
Q

frite

A

fried

279
Q

fumet

A

concentrated stock from fish or shellfish

280
Q

Galantines

A

stuffed chicken or veal in form of a large roll

281
Q

Garbure

A

thick vegetable soup

282
Q

Garde manger

A

Chef in charge of cold section

283
Q

Garniture

A

to garnish

284
Q

Gibier

A

game

285
Q

Gigotot d’ Agneou

A

leg of lamb

286
Q

Glace de Poisson

A

fish glaze

287
Q

Glace de viande

A

meat glaze

288
Q

Glacer

A

freeze or chill

289
Q

Gnocchi

A

Dumplings made from potatoes

290
Q

Gratin

A

Browned surface of foods cooked in hot oven

291
Q

Groseille

A

currant

292
Q

hacher

A

chop finely

293
Q

haricot blanc

A

bean

294
Q

haricort vert

A

green bean

295
Q

homard

A

lobster

296
Q

hors d’ oevre

A

small bite appetizers

297
Q

huite

A

oysters

298
Q

jambon

A

ham

299
Q

jardiniere

A

diced cube of batonnete

300
Q

jaune d’ oef

A

egg yolk

301
Q

jus

A

natural juices of meat

302
Q

jus lie

A

thickened meat juice

303
Q

laiture

A

lettuce

304
Q

langue

A

tongue

305
Q

lapin

A

rabbit

306
Q

lard

A

bacon or salt pork

307
Q

larder

A

inserting fat in strips of meat

308
Q

laurier

A

bay leaf

309
Q

liason

A

thickening or binding with egg yolk or cream

310
Q

lie

A

slightly thickened

311
Q

lier

A

to thicken with egg yolk

312
Q

Macedoine

A

diced mixed veg or fruit

313
Q

Maigre

A

lean

314
Q

Mais

A

maize, sweet corn

315
Q

Maitre d hotel

A

Restuarant manager

316
Q

Marquereau

A

Mackerel

317
Q

Marinade

A

Blend of liquids used to tenderize and flavour meat

318
Q

Marmite

A

stockpot

319
Q

marron

A

chestnut

320
Q

medallions

A

round pieces of meat

321
Q

nger

A

mix two or more ingredients together

322
Q

menthe

A

mint

323
Q

merluche

A

hake

324
Q

meuniere

A

meat dredged in flour , shallow fried in butter

325
Q

mirepoix

A

Diced vegetable and herbs

326
Q

Mise en place

A

Kitchen organisation

327
Q

Mollet

A

Soft boil egg

328
Q

Monter

A

Beating of cream, egg whites

329
Q

Mulet

A

Mullet

330
Q

mur

A

ripe

331
Q

napper

A

coat with sauce

332
Q

navet

A

turnip

333
Q

Noisette

A

small potatoe balls

334
Q

Nouilles

A

Noodles

335
Q

Noques

A

flour dumplings

336
Q

ole

A

goose

337
Q

oignon

A

onion

338
Q

oseille

A

sorrel

339
Q

pailles

A

straw

340
Q

panada

A

binding agent

341
Q

paner

A

to coat with breadcrumbs

342
Q

paprika

A

hungarian and spanish red pepper

343
Q

parer

A

to trim meat

344
Q

parfumer

A

bouquet of aromatic herbs

345
Q

paysanne

A

rough cut triangular shaped vegetables

346
Q

peche

A

peach

347
Q

perche

A

perch

348
Q

persil

A

parsley

349
Q

petit fours

A

small fancy cake

350
Q

piccata

A

small veal cutlets

351
Q

piece montee

A

centrepiece of platter

352
Q

pilaf

A

rice dish without meat

353
Q

plat

A

plate

354
Q

plongeur

A

pot washer

355
Q

plat du jour

A

dish of the day

356
Q

poach

A

cook in simmering liquid

357
Q

poire

A

pear

358
Q

poivre

A

pepper

359
Q

pmme

A

apple

360
Q

pomme de terre

A

potato

361
Q

porc

A

pork

362
Q

potage

A

thick vegetable soup

363
Q

pot - au - feu

A

rich soup with bountiful meat

364
Q

Potiron

A

pumpkin

365
Q

poule

A

hen

366
Q

poissin

A

fish

367
Q

poussin

A

young chicken

368
Q

profiterols

A

small balls of choux

369
Q

prune

A

plum

370
Q

puree

A

blende, mashed then sieved

371
Q

Quartier

A

to quarter

372
Q

Quiche

A

thick pie filled with cooked egg mixture

373
Q

Radis

A

Radish

374
Q

Ragout

A

Rich ste made out of meat or poultry

375
Q

Railfort

A

horseradish

376
Q

Ramequin

A

Dish in which food is cooked and served

377
Q

Ravioli

A

Italian pasta filled with meat and cheese

378
Q

Reduction

A

Reducing sauce to increase consistency and flavour

379
Q

Rillette

A

Emulsified pate preperation

380
Q

Romaine

A

Cos lettuce

381
Q

Roquefort

A

blue semi soft french cheese

382
Q

Rotir

A

to roast

383
Q

Rotisseur

A

roast cooking method

384
Q

Roueget

A

red mullet

385
Q

Roux

A

thickening agent made from equal parts butter and flour

386
Q

Sabayon

A

dessert made from whipped eggs, sugar and wine

387
Q

Sasir

A

sear meat on hot surface

388
Q

salamandre

A

top fired grill

389
Q

sauge

A

sage

390
Q

saute

A

friying in a pan

391
Q

sorbet

A

water ice served between meals

392
Q

Table d Hotel

A

set menu at fixed priced

393
Q

truffle

A

black fungus which grows underground

394
Q

veloute

A

roux thickened white stock

395
Q

vol - au- vent

A

puff pastry in a shell in which ragout is served

Study Guide 001 (20 decks)

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