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French Culinary Terminology > French Culinary Terminology > Flashcards

French Culinary Terminology Flashcards

Kitchen Terms

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1
Q

In the English way

Pre

A

a la Anglaise

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2
Q

Cooked on a spit

Pre

A

a la broche

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3
Q

From the menu

Pre

A

a la carte

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4
Q

In the French way

Pre

A

a la Francaise

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5
Q

Cooked to order

Pre

A

a la minute

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6
Q

In the style of

A

a la

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7
Q

A preparation of one or more ingredients mixed prior to making certain dishes

A

Appareil

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8
Q

An assortment

A

Assorti

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9
Q

Meat- Very underdone
Fish- Specific garnish

A

Au Bleu

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10
Q

Slightly coloured

A

Blond

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11
Q

Scrambled

A

Brouille

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12
Q

Brown

A

Brun

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13
Q

Hot

A

Chaud

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14
Q

Clear

A

Clair

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15
Q

Studded, Onion studded with Cloves and Bay Leaf

A

Cloute

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16
Q

Cut/Ice Cream garnish

A

Coupe

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17
Q

Cooked

A

Cuit

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18
Q

To do with cooking

A

Culinaire

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19
Q

A type of mould

A

Dariole

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20
Q

To bone out

A

Desosser

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21
Q

Golden

A

Dore

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22
Q

Of the day

A

Du jour

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23
Q

Brown Sauce

A

Espagnole

24
Q

Brown Stock

A

Estouffade

25
Q

Stuffed

A

Farci

26
Q

Flamed

A

Flambe

27
Q

Melted

A

Fondu

28
Q

Chilled

A

Frappe

29
Q

Curled

A

Frise

30
Q

Smoked

A

Fume

31
Q

Iced

A

Glace

32
Q

Grilled

A

Grille

33
Q

Preliminary dishes of an appetizing nature, served cold/hot

A

Hors d’oeuvre

34
Q

Medium Dice cut

A

Jardiniere

35
Q

Fine Strips cut

A

Julienne

36
Q

Thin slice of meat

Abrev

A

L’escalope

37
Q

A border, sometimes of rice/potatoes

XX

A

La bordure

38
Q
A
39
Q

A roasting spit

XX

A

La broche

40
Q

Skewer

XX

A

La brochette

41
Q
  • Menu of the day
  • Bill of the day
  • Fare of the day

XX

A

La carte du jour

42
Q

A fireproof dish with a lid

XX

A

La casserole

43
Q

Name given to various sweet dishes hot/cold with a base of biscuits/sponge

XX

A

La Charlotte

44
Q

A creamed veloute/demi glace with gelatine/aspic added, used for masking cold dishes

XX

A

La chaud-froid

45
Q

A bell shaped cover, used for silver service

XX

A

La cloche

46
Q

Porcelain fireproof dish

XX

A

La cocotte

47
Q

Cooked foods moulded into a cylinder shape, covered in breadcrumbs and deep fried

XX

A

La croquette

48
Q

The Kitchen, Art of Cooking

XX

A

La cuisine

49
Q

Stuffing

XX

A

La farce

50
Q

The trimmings on the dish

XX

A

La garniture

51
Q

High Class Cooking

XX

A

La Haute Cuisine

52
Q

Master

XX

A

La maitre

53
Q

A richly spiced liquid for enriching the flavour and tenderness of meats before brasing

XX

A

La marinade

54
Q

A hot/cold dish of light consistency, sweet/savoury

XX

A

La mousse

55
Q
  1. Hazelnut
  2. Small round potatoes cut with a scoop
  3. as for noisette butter
  4. A cut from the Loin of Lamb

XX

A

La noisette

56
Q
  1. Nut
  2. Veal cushion piece from leg

XX

A

La noix

French Culinary Terminology (1 decks)

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