Culinary french Flashcards
Noir
Black
Vert
Green
Brun
Brown
Bleu
Blue
Blanc
White
Rouge
Red
Jaune
Yellow
Orange
Orange
Le
Masculine
La
Feminine
les
them
Un
One
Deux
Two
Trois
Three
Quatre
Four
Cinq
Five
Six
Six
Sept
Seven
Huit
Eight
Neuf
Nine
Dix
Ten
Onze
Eleven
Douse
Twelve
Treize
Thirsteen
Quortoze
14
Quinze
Fifteen
Seize
Sixteen
Dix-sept
Seventeen
Dix-huit
Eighteen
Dix-neuf
Nineteen
Ving
Twenty
L’artichaut
Artichoke
L’asperge
Asparagus
L’aubergine
Egg plant
L’epinard
Spinach
L’oignon
Onion
La betterave
Beetroot
La carotte
Carrot
Les petit pois
Baby peas
La pomme de terre
Potato
La tomate
Tomato
La truffe
Truffle
Le Brocoli
Broccoli
Le celeri
Celery
Le champignon
Mushroom
Le concombre
Cucumber
Le Cresson
Watercress
Le fenouil
Fennel
L’ haricorts vert
French green bean
Le poireau
Leek
Le radis
Radish
Les legumes
Vegetables
l’ail
Garlic
L’estragon
Tarragon
La cannelle
Cinnamon
La ciboulette
Chives
La moutarde
Mustard
La muscade
Nutmeg
le Basilic
Basil
Le clou de girofle
Clove
Le combava
Thai lime
Le coriander
Coriander
Le curcuma
Turmenric
Le fenouil
Fennel
Le gingembre
Ginger
Le persil
Parsley
Le poivre blanc
White pepper
Le poivre
Black pepper
Le raifort
Horseradish
Le romarin
Rosemary
L’ananas
Pineapple
L’orange
Orange
L’arachide
Peanut
La baie
Berry
La banana
Bananas
La cherise
Cherry
La fraise
Strawberry
La framboise
Raspberry
La noisette
Hazelnut
Le cerneau
Walnut
La peche
Peach
La pistache
Pistachio
La poir
Pear
La pomme
Apple
La prune
Plum
Le prunea
Prune
Les fruits et les noix
Fruits and nuts
Le citron
Lemon
Le citron vert
Lime
Le raisin
Grape
L’os
Bone
La saucisse
Sausage
La viande
Meat
Les abats
Offal
L’agneau
Lamb
Le mouton
Mutton
Le beouf
Beef
Le veau
Veal
Le ris de veau
Veal sweetbread
Le porc
Pork
L’oie
Goose
La dinde
Turkey
La pintade
Guinea fowl
La volaille
Poultry
Le canard
Duck
Le poulet
Chicken
L’agneau
Lamb
Ail
Garlic
Airelle rouge
Cranberry
A la
In the style of
a la carte
A list of food priced seperatly
A la mode
In the fashion
Al dente
firm to the bite
Allumettes
Matchstick size cut
Anchoois
Anchovy
Anglais
English style
Antipesto
Italian cold appetizer
Aromates
Herbs, spices and flavouring
Arrowroot
Starch obtained from arrowroot
Aspic
Clear jelly made from gelatine found in liquid of meat
Au bleu
Cooking live fish in boullon
Au four
In the oven
Au jus
Natural meat juices
Bain marie
Double boiler used for cooking
Ballotine
Stuffed boneless game or domestic bord
Bard
To cover meats in fat during cooking process
Baron
Mutton or lamb
Barquette
Small boat shaped, piece of pastry or mould
Basilic
Basil
Baste
Moisten meat in the oven
Batter
Liquid dough, thin enough to pour
Beschamel
Basic milk sauce, one of five mother sauces
Beignets
Fritters
Buerre
Butter
Buerre Manie
Butter kneaded with flour for thickening sauces
Bisque
Shellfish based
Blanc
White
Blanc d Oeuf
Egg whites
Blanchir
To blanch and briefly shocking in cold water
Blanquette
Ragout made of veal or lamb in rich veloute sauce
Bleu
Rare cooked meat
Boeuf
Beef
Bombes
Ice cream dessert
Bouchees
Small puff pastries
Bouillabaisse
Fish stew native from France
Boullir
To grill
Boullion
Reduce meat soup stock
Boulanger
Baker
Bouquet garni
Thyme, bay and parsley, celery tied together used in soups and stocks
Braiser
To braise
Braisier
Braising terms
Brider
truss or tie meator poultry
Brochette
Grilled cubes of meat on skewer
Brunois
Veg cut into small dice
Bruxellois
In brussels style
Caille
Quail
Canapes
Pieces of toasted bread, garnished served as appetizers
Canard
Duck
Canard Sauvage
wild duck
Cantaloupe
Melon
Caramel
Melted sugar to brown stage
Caramelize
Cooked sugars until brown colour reached
Carpe
Carp
Carre
Rack of veal or veal
Cartouche
Greaseproof paper used to cover items poaching or simmering
Casserole
fireproof dish
Cassis
Black current liqueur
Cassoulet
Casserole containing beans and pork
Cayenne
Chilli pepper
Cepe
Edible fungus, native to mushroom family
Cerise
CHerry
Cervelle
Brain
Champignon
Mushroom
Chanterelles
Type of mushroom
Chantilly
Whipped cream sweetenend with sugar
Chapelure
Bread crumbs
Charcutier
Butcher and sausage maker
Charcuterie
Butcher shop
Chateaubriand
Double steak cut form beef tenderloin
Chaud - froid
hot food served with cold white sauce
Ched de cuisine
Executive chef
Chef de partie
Chef in charge of sections
Chevreuil
Venison
Chicoree
Endive
Chiffonade
Ribbon cut leafy vegetables
Chinoise
Cone shaped strainer or sieve
Chipolata
Type of small sausage
Choucroute
Saurkraut pickled with salt
Chou-fleur
Cauliflower
Clouter
Onion studded with cloves
Cocotte
Oven prrof dish
Commis
Apprentice in kitchen
Compote
Stewed fruit
Concasse
Tomatoes chop roughly
Concombre
Cucumber
Confiture
Jam
Coq au vin
Chicken cooked in wine sauce
Coquille
Cooked and served shell
Coquille st James
a scallop
corbeille
Basket
Corser
flavour or enrich
Cote
Cut of meat attached to the rib
Cotelette
Cutlet
Couper
to cut
Coupes
small bowles
Courgette
zucchini
Court - bouillon
poaching liquid used to cook fish
Creme
Cream
Crevette rose
prawn
Crevette grise
shrimp
croissants
crescend shaped
croquette
items breaded and deep fried
Croustade
pastry crust
Croutons
toasted pieces of bread
Cru
raw
Cuire
to cook
cuit
cooked
Darne
Thick steak of salmon
Debarrasser
clear away
Debrider
Remove trussing twine after cooking process
Deglacer
Dilute the roasting pan with acid
Degraiiser
To skin off grease from stews
Demi glace
Half glaze
Demi tasse
Half cup of black coffee
Depouiller
Remove scum from surface of a cooking liquid
Des
to dice
Desosser
debone pultry or fish
Diablotins
small gnocchi croutons topped with grated cheese
Dinde
Turkey
Dindonneau
young fresh turkey
dredge
coat food with flour
du jour
of the day
Duxelle
Chopped shallots and mushrooms seasoned and cooked in butter
Eschalot
Shallot
Eclairs
Choux pastry baked in the size of thick fingers
emincers
to mince
En
served in
En papillote
cooking method for fish usually in parchment paper
Entrecote
Steak cut from the sirloin
Entree
meaning main course
Entrements
Dessert or sweets
Entremetier
chef who prepares veg, starch and egg dishes
Epaule
shoulder
Eperlan
smelt
Epinards
Spinach
Escalope
a slice or scallop
Escargot
small snail
Espagnole
basic brown sauce
Estragon
tarrygon
Etuver
To cook slowly in minimum liquid
Fagot
Bouquet garni
Faison
Pheasant
Farce
forcemeat
Fenouil
fennel
Filet
thin cut of meat
Filet mignon
small steak from tenderloin beef
fines herbs
fine mixture of herbs ussed to season
Flamber
to flame
flan
open tart
fletan
halibat
fois
liver
fois gras
goose loiver
fond
Residue of basic stock or essences left behind on a pan
fondant
thick liquid sugar icing
fond blanc
white stock
fond brun
brown stock
fond de artichoke
artichoke bottoms
fondue
cheese dish of melted cheese
fontaine
well made in dry flour to add liquid
fouetter
to whisk
fraise
strawberry
framboise
raspberry
frangipani
custard like pastry cream
frappe
iced
frapper
to ice
fricandeau
Veal braised , very tender
Fricassee
white stew
frite
fried
fumet
concentrated stock from fish or shellfish
Galantines
stuffed chicken or veal in form of a large roll
Garbure
thick vegetable soup
Garde manger
Chef in charge of cold section
Garniture
to garnish
Gibier
game
Gigotot d’ Agneou
leg of lamb
Glace de Poisson
fish glaze
Glace de viande
meat glaze
Glacer
freeze or chill
Gnocchi
Dumplings made from potatoes
Gratin
Browned surface of foods cooked in hot oven
Groseille
currant
hacher
chop finely
haricot blanc
bean
haricort vert
green bean
homard
lobster
hors d’ oevre
small bite appetizers
huite
oysters
jambon
ham
jardiniere
diced cube of batonnete
jaune d’ oef
egg yolk
jus
natural juices of meat
jus lie
thickened meat juice
laiture
lettuce
langue
tongue
lapin
rabbit
lard
bacon or salt pork
larder
inserting fat in strips of meat
laurier
bay leaf
liason
thickening or binding with egg yolk or cream
lie
slightly thickened
lier
to thicken with egg yolk
Macedoine
diced mixed veg or fruit
Maigre
lean
Mais
maize, sweet corn
Maitre d hotel
Restuarant manager
Marquereau
Mackerel
Marinade
Blend of liquids used to tenderize and flavour meat
Marmite
stockpot
marron
chestnut
medallions
round pieces of meat
nger
mix two or more ingredients together
menthe
mint
merluche
hake
meuniere
meat dredged in flour , shallow fried in butter
mirepoix
Diced vegetable and herbs
Mise en place
Kitchen organisation
Mollet
Soft boil egg
Monter
Beating of cream, egg whites
Mulet
Mullet
mur
ripe
napper
coat with sauce
navet
turnip
Noisette
small potatoe balls
Nouilles
Noodles
Noques
flour dumplings
ole
goose
oignon
onion
oseille
sorrel
pailles
straw
panada
binding agent
paner
to coat with breadcrumbs
paprika
hungarian and spanish red pepper
parer
to trim meat
parfumer
bouquet of aromatic herbs
paysanne
rough cut triangular shaped vegetables
peche
peach
perche
perch
persil
parsley
petit fours
small fancy cake
piccata
small veal cutlets
piece montee
centrepiece of platter
pilaf
rice dish without meat
plat
plate
plongeur
pot washer
plat du jour
dish of the day
poach
cook in simmering liquid
poire
pear
poivre
pepper
pmme
apple
pomme de terre
potato
porc
pork
potage
thick vegetable soup
pot - au - feu
rich soup with bountiful meat
Potiron
pumpkin
poule
hen
poissin
fish
poussin
young chicken
profiterols
small balls of choux
prune
plum
puree
blende, mashed then sieved
Quartier
to quarter
Quiche
thick pie filled with cooked egg mixture
Radis
Radish
Ragout
Rich ste made out of meat or poultry
Railfort
horseradish
Ramequin
Dish in which food is cooked and served
Ravioli
Italian pasta filled with meat and cheese
Reduction
Reducing sauce to increase consistency and flavour
Rillette
Emulsified pate preperation
Romaine
Cos lettuce
Roquefort
blue semi soft french cheese
Rotir
to roast
Rotisseur
roast cooking method
Roueget
red mullet
Roux
thickening agent made from equal parts butter and flour
Sabayon
dessert made from whipped eggs, sugar and wine
Sasir
sear meat on hot surface
salamandre
top fired grill
sauge
sage
saute
friying in a pan
sorbet
water ice served between meals
Table d Hotel
set menu at fixed priced
truffle
black fungus which grows underground
veloute
roux thickened white stock
vol - au- vent
puff pastry in a shell in which ragout is served
