Culinary french Flashcards
(395 cards)
1
Q
Noir
A
Black
2
Q
Vert
A
Green
3
Q
Brun
A
Brown
4
Q
Bleu
A
Blue
5
Q
Blanc
A
White
6
Q
Rouge
A
Red
7
Q
Jaune
A
Yellow
8
Q
Orange
A
Orange
9
Q
Le
A
Masculine
10
Q
La
A
Feminine
11
Q
les
A
them
12
Q
Un
A
One
13
Q
Deux
A
Two
14
Q
Trois
A
Three
15
Q
Quatre
A
Four
16
Q
Cinq
A
Five
17
Q
Six
A
Six
18
Q
Sept
A
Seven
19
Q
Huit
A
Eight
20
Q
Neuf
A
Nine
21
Q
Dix
A
Ten
22
Q
Onze
A
Eleven
23
Q
Douse
A
Twelve
24
Q
Treize
A
Thirsteen
25
Quortoze
14
26
Quinze
Fifteen
27
Seize
Sixteen
28
Dix-sept
Seventeen
29
Dix-huit
Eighteen
30
Dix-neuf
Nineteen
31
Ving
Twenty
32
L'artichaut
Artichoke
33
L'asperge
Asparagus
34
L'aubergine
Egg plant
35
L'epinard
Spinach
36
L'oignon
Onion
37
La betterave
Beetroot
38
La carotte
Carrot
39
Les petit pois
Baby peas
40
La pomme de terre
Potato
41
La tomate
Tomato
42
La truffe
Truffle
43
Le Brocoli
Broccoli
44
Le celeri
Celery
45
Le champignon
Mushroom
46
Le concombre
Cucumber
47
Le Cresson
Watercress
48
Le fenouil
Fennel
49
L' haricorts vert
French green bean
50
Le poireau
Leek
51
Le radis
Radish
52
Les legumes
Vegetables
53
l'ail
Garlic
54
L'estragon
Tarragon
55
La cannelle
Cinnamon
56
La ciboulette
Chives
57
La moutarde
Mustard
58
La muscade
Nutmeg
59
le Basilic
Basil
60
Le clou de girofle
Clove
61
Le combava
Thai lime
62
Le coriander
Coriander
63
Le curcuma
Turmenric
64
Le fenouil
Fennel
65
Le gingembre
Ginger
66
Le persil
Parsley
67
Le poivre blanc
White pepper
68
Le poivre
Black pepper
69
Le raifort
Horseradish
70
Le romarin
Rosemary
71
L'ananas
Pineapple
72
L'orange
Orange
73
L'arachide
Peanut
74
La baie
Berry
75
La banana
Bananas
76
La cherise
Cherry
77
La fraise
Strawberry
78
La framboise
Raspberry
79
La noisette
Hazelnut
80
Le cerneau
Walnut
81
La peche
Peach
82
La pistache
Pistachio
83
La poir
Pear
84
La pomme
Apple
85
La prune
Plum
86
Le prunea
Prune
87
Les fruits et les noix
Fruits and nuts
88
Le citron
Lemon
89
Le citron vert
Lime
90
Le raisin
Grape
91
L'os
Bone
92
La saucisse
Sausage
93
La viande
Meat
94
Les abats
Offal
95
L'agneau
Lamb
96
Le mouton
Mutton
97
Le beouf
Beef
98
Le veau
Veal
99
Le ris de veau
Veal sweetbread
100
Le porc
Pork
101
L'oie
Goose
102
La dinde
Turkey
103
La pintade
Guinea fowl
104
La volaille
Poultry
105
Le canard
Duck
106
Le poulet
Chicken
107
L'agneau
Lamb
108
Ail
Garlic
109
Airelle rouge
Cranberry
110
A la
In the style of
111
a la carte
A list of food priced seperatly
112
A la mode
In the fashion
113
Al dente
firm to the bite
114
Allumettes
Matchstick size cut
115
Anchoois
Anchovy
116
Anglais
English style
117
Antipesto
Italian cold appetizer
118
Aromates
Herbs, spices and flavouring
119
Arrowroot
Starch obtained from arrowroot
120
Aspic
Clear jelly made from gelatine found in liquid of meat
121
Au bleu
Cooking live fish in boullon
122
Au four
In the oven
123
Au jus
Natural meat juices
124
Bain marie
Double boiler used for cooking
125
Ballotine
Stuffed boneless game or domestic bord
126
Bard
To cover meats in fat during cooking process
127
Baron
Mutton or lamb
128
Barquette
Small boat shaped, piece of pastry or mould
129
Basilic
Basil
130
Baste
Moisten meat in the oven
131
Batter
Liquid dough, thin enough to pour
132
Beschamel
Basic milk sauce, one of five mother sauces
133
Beignets
Fritters
134
Buerre
Butter
135
Buerre Manie
Butter kneaded with flour for thickening sauces
136
Bisque
Shellfish based
137
Blanc
White
138
Blanc d Oeuf
Egg whites
139
Blanchir
To blanch and briefly shocking in cold water
140
Blanquette
Ragout made of veal or lamb in rich veloute sauce
141
Bleu
Rare cooked meat
142
Boeuf
Beef
143
Bombes
Ice cream dessert
144
Bouchees
Small puff pastries
145
Bouillabaisse
Fish stew native from France
146
Boullir
To grill
147
Boullion
Reduce meat soup stock
148
Boulanger
Baker
149
Bouquet garni
Thyme, bay and parsley, celery tied together used in soups and stocks
150
Braiser
To braise
151
Braisier
Braising terms
152
Brider
truss or tie meator poultry
153
Brochette
Grilled cubes of meat on skewer
154
Brunois
Veg cut into small dice
155
Bruxellois
In brussels style
156
Caille
Quail
157
Canapes
Pieces of toasted bread, garnished served as appetizers
158
Canard
Duck
159
Canard Sauvage
wild duck
160
Cantaloupe
Melon
161
Caramel
Melted sugar to brown stage
162
Caramelize
Cooked sugars until brown colour reached
163
Carpe
Carp
164
Carre
Rack of veal or veal
165
Cartouche
Greaseproof paper used to cover items poaching or simmering
166
Casserole
fireproof dish
167
Cassis
Black current liqueur
168
Cassoulet
Casserole containing beans and pork
169
Cayenne
Chilli pepper
170
Cepe
Edible fungus, native to mushroom family
171
Cerise
CHerry
172
Cervelle
Brain
173
Champignon
Mushroom
174
Chanterelles
Type of mushroom
175
Chantilly
Whipped cream sweetenend with sugar
176
Chapelure
Bread crumbs
177
Charcutier
Butcher and sausage maker
178
Charcuterie
Butcher shop
179
Chateaubriand
Double steak cut form beef tenderloin
180
Chaud - froid
hot food served with cold white sauce
181
Ched de cuisine
Executive chef
182
Chef de partie
Chef in charge of sections
183
Chevreuil
Venison
184
Chicoree
Endive
185
Chiffonade
Ribbon cut leafy vegetables
186
Chinoise
Cone shaped strainer or sieve
187
Chipolata
Type of small sausage
188
Choucroute
Saurkraut pickled with salt
189
Chou-fleur
Cauliflower
190
Clouter
Onion studded with cloves
191
Cocotte
Oven prrof dish
192
Commis
Apprentice in kitchen
193
Compote
Stewed fruit
194
Concasse
Tomatoes chop roughly
195
Concombre
Cucumber
196
Confiture
Jam
197
Coq au vin
Chicken cooked in wine sauce
198
Coquille
Cooked and served shell
199
Coquille st James
a scallop
200
corbeille
Basket
201
Corser
flavour or enrich
202
Cote
Cut of meat attached to the rib
203
Cotelette
Cutlet
204
Couper
to cut
205
Coupes
small bowles
206
Courgette
zucchini
207
Court - bouillon
poaching liquid used to cook fish
208
Creme
Cream
209
Crevette rose
prawn
210
Crevette grise
shrimp
211
croissants
crescend shaped
212
croquette
items breaded and deep fried
213
Croustade
pastry crust
214
Croutons
toasted pieces of bread
215
Cru
raw
216
Cuire
to cook
217
cuit
cooked
218
Darne
Thick steak of salmon
219
Debarrasser
clear away
220
Debrider
Remove trussing twine after cooking process
221
Deglacer
Dilute the roasting pan with acid
222
Degraiiser
To skin off grease from stews
223
Demi glace
Half glaze
224
Demi tasse
Half cup of black coffee
225
Depouiller
Remove scum from surface of a cooking liquid
226
Des
to dice
227
Desosser
debone pultry or fish
228
Diablotins
small gnocchi croutons topped with grated cheese
229
Dinde
Turkey
230
Dindonneau
young fresh turkey
231
dredge
coat food with flour
232
du jour
of the day
233
Duxelle
Chopped shallots and mushrooms seasoned and cooked in butter
234
Eschalot
Shallot
235
Eclairs
Choux pastry baked in the size of thick fingers
236
emincers
to mince
237
En
served in
238
En papillote
cooking method for fish usually in parchment paper
239
Entrecote
Steak cut from the sirloin
240
Entree
meaning main course
241
Entrements
Dessert or sweets
242
Entremetier
chef who prepares veg, starch and egg dishes
243
Epaule
shoulder
244
Eperlan
smelt
245
Epinards
Spinach
246
Escalope
a slice or scallop
247
Escargot
small snail
248
Espagnole
basic brown sauce
249
Estragon
tarrygon
250
Etuver
To cook slowly in minimum liquid
251
Fagot
Bouquet garni
252
Faison
Pheasant
253
Farce
forcemeat
254
Fenouil
fennel
255
Filet
thin cut of meat
256
Filet mignon
small steak from tenderloin beef
257
fines herbs
fine mixture of herbs ussed to season
258
Flamber
to flame
259
flan
open tart
260
fletan
halibat
261
fois
liver
262
fois gras
goose loiver
263
fond
Residue of basic stock or essences left behind on a pan
264
fondant
thick liquid sugar icing
265
fond blanc
white stock
266
fond brun
brown stock
267
fond de artichoke
artichoke bottoms
268
fondue
cheese dish of melted cheese
269
fontaine
well made in dry flour to add liquid
270
fouetter
to whisk
271
fraise
strawberry
272
framboise
raspberry
273
frangipani
custard like pastry cream
274
frappe
iced
275
frapper
to ice
276
fricandeau
Veal braised , very tender
277
Fricassee
white stew
278
frite
fried
279
fumet
concentrated stock from fish or shellfish
280
Galantines
stuffed chicken or veal in form of a large roll
281
Garbure
thick vegetable soup
282
Garde manger
Chef in charge of cold section
283
Garniture
to garnish
284
Gibier
game
285
Gigotot d' Agneou
leg of lamb
286
Glace de Poisson
fish glaze
287
Glace de viande
meat glaze
288
Glacer
freeze or chill
289
Gnocchi
Dumplings made from potatoes
290
Gratin
Browned surface of foods cooked in hot oven
291
Groseille
currant
292
hacher
chop finely
293
haricot blanc
bean
294
haricort vert
green bean
295
homard
lobster
296
hors d' oevre
small bite appetizers
297
huite
oysters
298
jambon
ham
299
jardiniere
diced cube of batonnete
300
jaune d' oef
egg yolk
301
jus
natural juices of meat
302
jus lie
thickened meat juice
303
laiture
lettuce
304
langue
tongue
305
lapin
rabbit
306
lard
bacon or salt pork
307
larder
inserting fat in strips of meat
308
laurier
bay leaf
309
liason
thickening or binding with egg yolk or cream
310
lie
slightly thickened
311
lier
to thicken with egg yolk
312
Macedoine
diced mixed veg or fruit
313
Maigre
lean
314
Mais
maize, sweet corn
315
Maitre d hotel
Restuarant manager
316
Marquereau
Mackerel
317
Marinade
Blend of liquids used to tenderize and flavour meat
318
Marmite
stockpot
319
marron
chestnut
320
medallions
round pieces of meat
321
nger
mix two or more ingredients together
322
menthe
mint
323
merluche
hake
324
meuniere
meat dredged in flour , shallow fried in butter
325
mirepoix
Diced vegetable and herbs
326
Mise en place
Kitchen organisation
327
Mollet
Soft boil egg
328
Monter
Beating of cream, egg whites
329
Mulet
Mullet
330
mur
ripe
331
napper
coat with sauce
332
navet
turnip
333
Noisette
small potatoe balls
334
Nouilles
Noodles
335
Noques
flour dumplings
336
ole
goose
337
oignon
onion
338
oseille
sorrel
339
pailles
straw
340
panada
binding agent
341
paner
to coat with breadcrumbs
342
paprika
hungarian and spanish red pepper
343
parer
to trim meat
344
parfumer
bouquet of aromatic herbs
345
paysanne
rough cut triangular shaped vegetables
346
peche
peach
347
perche
perch
348
persil
parsley
349
petit fours
small fancy cake
350
piccata
small veal cutlets
351
piece montee
centrepiece of platter
352
pilaf
rice dish without meat
353
plat
plate
354
plongeur
pot washer
355
plat du jour
dish of the day
356
poach
cook in simmering liquid
357
poire
pear
358
poivre
pepper
359
pmme
apple
360
pomme de terre
potato
361
porc
pork
362
potage
thick vegetable soup
363
pot - au - feu
rich soup with bountiful meat
364
Potiron
pumpkin
365
poule
hen
366
poissin
fish
367
poussin
young chicken
368
profiterols
small balls of choux
369
prune
plum
370
puree
blende, mashed then sieved
371
Quartier
to quarter
372
Quiche
thick pie filled with cooked egg mixture
373
Radis
Radish
374
Ragout
Rich ste made out of meat or poultry
375
Railfort
horseradish
376
Ramequin
Dish in which food is cooked and served
377
Ravioli
Italian pasta filled with meat and cheese
378
Reduction
Reducing sauce to increase consistency and flavour
379
Rillette
Emulsified pate preperation
380
Romaine
Cos lettuce
381
Roquefort
blue semi soft french cheese
382
Rotir
to roast
383
Rotisseur
roast cooking method
384
Roueget
red mullet
385
Roux
thickening agent made from equal parts butter and flour
386
Sabayon
dessert made from whipped eggs, sugar and wine
387
Sasir
sear meat on hot surface
388
salamandre
top fired grill
389
sauge
sage
390
saute
friying in a pan
391
sorbet
water ice served between meals
392
Table d Hotel
set menu at fixed priced
393
truffle
black fungus which grows underground
394
veloute
roux thickened white stock
395
vol - au- vent
puff pastry in a shell in which ragout is served
