French Cooking Terms
Terms
undefined, object
copy deck
- batterie de Cuisine
- kitchen equipment
- arroser
- to baste
- fouetter
- to beat
- blanchir
- to blanch
- mélanger
- to blend
- bouillir
- to boil
- braiser
- to braise
- napper la cuillére
- to coat a spoon
- déglacer
- deglaze
- mijoter
- to simmer
- dégraisser
- to degrease
- daubes
- stews
- couper en dés
- to dice
- incorporer
- to fold
- gratiné, gratin
- to brown top of a sauced dish
- macérer, mariner
- macerate, marinate
- hacher
- to mince
- pocher
- to poach
- réduire en purée
- to purée
- réduire
- to reduce
- sauter
- to sauté
- faire sauter
- to toss
- lard de poitrine fumé, frais
- bacon; unsalted, unsmoked bacon
- beurre, beurre clarifié
- butter, clarified butter
- fromage
- cheese
- creme fraiche, crerme double (spelling0
- cream
- farine
- flour
- fruits confits
- candied fruit
- herbes; fines herbs bouquet garni
- herbs; mixture of parshley, chives, tarragon and chervil; a combination of parsley, thyme and bay leaves for flavoring soups
- moelle
- marrow
- huile
- oil
- échalotes
- shallots
- truffes
- truffles
- doux; trés doux,étuve
- very slow; very, very slow
- moyen; modéré
- slow
- trés chaud/vif; chaud; assez chaud/bon four
- very hot; hot; moderate
- potages, soupes
- soup
- sauces blanches; brunes; tomate; hollandaise; mayonnaise; viniaigrette; sauces au beurre
- white sauces; brown sauces; tomato sauces; hollandaise sauce; mayonnaise; oil and vinegar sauces; butter sauces
- fonds de Cuisine; fonds blanc; fondbs blanc de volaille; fonds brun; glace de Viande; glarification due Bouillon
- stocks; white (veal) stock; white poultry stock; brown stocks; meat glaze; clarified stock
- Gelée
- aspic
- fumets de Poisson
- fish stocks
- oeufs; oeufs pochés; oeufs mollets; oeufs brouillés; l'omelette
- eggs; poached eggs; boiled eggs; scrambled eggs; omelette