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French Culinary Terms
Terms in this set (81)
A sec (ah-sek):
made till almost dry.
a classic emulsion, similar to hollandaise, with the addition of tarragon.
a white sauce make of milk thickened with roux. One of the five mother sauces.
a brown sauce made with shallots, pepper, white wine, marrow and parsley.
Beurre Blanc (burr blonk): white butter sauce.
white butter sauce.
a soup based on crustaceans or vegetable puree.
a brown sauce made with red wine, glace de viande and marrow.
French for burned and used to describe the browning of a food by means of direct heat.
Bouquet Garni (bo-kay gar-knee):
a small bundle of herbs tied with string.
a brown sauce made with mushrooms, shallots, tomato concasse, and white wine.
a French compound sauce made from a béarnaise tinted red with tomato paste.
tomatoes that have been peeled, seeded and chopped.
broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities.
a sauce made from a puree of vegetables or fruit.
reduced cooking liquid from shallow poaching.
a mixture of equal proportions of brown stock and brown sauce that has been reduced by half.
De Grassie (dee-grassy)
De Pouillage (dee-pool lodge)
a brown sauce made with white wine, pepper mignonette, shallots and cayenne.
a brown sauce made with white wine, peppercorns, butter and cream.
brown sauce made with brown stock, caramelized mirepoix, tomato puree and seasonings. One of the five mother sauces.
brown sauce made with white wine, fines-herbes and lemon juice.
type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics. Fish fumet is the most common type.
browned in an oven.
Jus de d'Agneau Lie (zhew de ahn-yoh lee-A):
lamb stock thickened with a starch slurry.
Jus de Canard Lie (zhew de can-ard lee-A):
duck stock thickened with a starch slurry.
Jus de Gibier Lie (zhew de jhee-byay lee-A):
game stock thickened with a starch slurry.
Jus de Veau Lie (zhew de voh lee-A):
veal stock thickened with a starch slurry.
Jus de Viande Lie (zhew de vee-ond lee-A):
meat stock thickened with a starch slurry.
Jus de Volaille Lie (zhew de vohl-yay lee-A):
chicken stock thickened with a starch slurry.
Jue Lie (zhew lee-A):
meat juice thickened lightly with a starch slurry.
mixture of egg yolks and cream used to thicken and enrich sauces.
brown sauce made with Madeira wine.
Mie pain (mee pahn):
a combination of aromatic vegetables used to flavor stocks, soups, braises and stews.
when fish/shells are added to a court bouillon.
brown sauce made with port, shallots, thyme, cayenne, lemon and orange juice and zest.
French for soup and used to describe a pureed soup that can be thickened with cream or egg.
to process food by mashing, straining or chopping to make a smooth paste.
a stock made from bones that have already been used for stock.
brown sauce made with white wine, onion, mustard, and butter.
equal parts flour and fat used to thicken liquids.There are three types: white, blond/pale and brown.
a plain custard cut in decorative shapes used to garnish consommé.
Sachet D'Espices (sa-shay dee-es-peece) or (sa-shay day-pea-sah):
spices enclosed in cheesecloth. A standard sachet contains parsley, thyme, peppercorns, bay leaf and an optional garlic clove.
a sauce of white stock thickened with white roux. One of the five mother sauces.
a cold leek soup.
Al dente (all den-tay):
"to the tooth", describing a cooked texture. (Italian)
Anna Potatoes (Ahn-nah Potatoes):
a dish of thinly sliced potatoes that are layered with butter, cooked in a lidded dish and then inverted and cut into wedges for service.
Au Gratin (oh GRAH-tan):
a dish with a browned topping of bread crumbs and/or grated cheese.
a dish of pasta, with a sauce of eggs, cream, Parmesan and bits of cooked ham. (Italian).
Chateau Potatoes (sha-toe potatoes):
a dish of potatoes cut into 1.5" tourneed potatoes sautéed in butter until browned.
small bits of semolina dough.
a food such as potatoes or salmon that has been pureed, formed into small shapes, breaded and deep fried.
Duchesse Potatoes (doo-shess potatoes):
mashed potatoes mixed with raw eggs, piped, and oven browned.
an Italian dumpling.
vegetables. Also, English for seeds of certain plants, including beans and peas.
a dish of potatoes sautéed with onions and butter. A French preparation associated with the cuisine of Lyon, France; the dishes are garnished or prepared with onions.
a cooking technique for cooking grains in which the grain is sautéed briefly in butter, then simmered in stock or water with seasonings.
Italian for cornmeal. An Italian dish made by cooking cornmeal with a liquid until it forms a soft mass; it is eaten hot or cooled; cut into squares and grilled or fried.
a small bead-like grain that is prepared like rice.
a vegetable ragout made in France's Provence region from tomatoes, eggplant, zucchini,onions, garlic, sweet peppers and herbs simmered in olive oil.
rice that is sautéed briefly in butter with onions and possibly other aromatics, then combined with stock, which is added in several additions and stirred constantly, producing a creamy texture with grains that are still al dente.
Spatzle or Spaetzle (SHPEHT-zuhl)
a small dumpling made by rubbing prepared dough through a colander or special sieve directly into a simmering liquid. (German)
Bain-Marie (bane mah-ree):
1. A container for holding foods in a hot water bath.
2. A hot water bath used to cook foods gently or to keep cooked foods hot; also known as a water bath.
knife cut - ¼" X ¼" X 2" log.
knife cut - 1/8" dice
Chinois Mousseline (sheen-WAH moo-sah-leen):
a conical metal strainer with a very fine mesh; it is used for straining stocks and sauces.
knife cut - "farmer style" vegetable is sliced lengthwise, then cut 1/8" - ½" thick.
knife cut - 1/8" X 1/8" X 2" log.
knife cut - ½" X ½" X 1/8" diamond shaped cut.
knife cut - 90' quarter turn cut.
knife cut - "peasant style" ½" X ½" X 1/8" thin square slice.
a shallow, wide, straight-sided pot with two loop handles.
knife cut - 1/8" - ½" rounds cut to thickness.
a shallow skillet with sloping sides and a single, long handle.
a shallow skillet with straight sides and a single, long handle.
a drum sieve used for pureeing foods.
knife cut - 1 ½" - 2" long, 7 sided, football shaped cut.
This set is often in folders with...
Culinary Ch. 5 Knife Skills
French Culinary Terms
Recipe Conversion and Measurements
Culinary Math Formulas
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