French Culinary Terminology Flashcards
Kitchen Terms (56 cards)
1
Q
In the English way
Pre
A
a la Anglaise
2
Q
Cooked on a spit
Pre
A
a la broche
3
Q
From the menu
Pre
A
a la carte
4
Q
In the French way
Pre
A
a la Francaise
5
Q
Cooked to order
Pre
A
a la minute
6
Q
In the style of
A
a la
7
Q
A preparation of one or more ingredients mixed prior to making certain dishes
A
Appareil
8
Q
An assortment
A
Assorti
9
Q
Meat- Very underdone
Fish- Specific garnish
A
Au Bleu
10
Q
Slightly coloured
A
Blond
11
Q
Scrambled
A
Brouille
12
Q
Brown
A
Brun
13
Q
Hot
A
Chaud
14
Q
Clear
A
Clair
15
Q
Studded, Onion studded with Cloves and Bay Leaf
A
Cloute
16
Q
Cut/Ice Cream garnish
A
Coupe
17
Q
Cooked
A
Cuit
18
Q
To do with cooking
A
Culinaire
19
Q
A type of mould
A
Dariole
20
Q
To bone out
A
Desosser
21
Q
Golden
A
Dore
22
Q
Of the day
A
Du jour
23
Q
Brown Sauce
A
Espagnole
24
Q
Brown Stock
A
Estouffade
25
Stuffed
Farci
26
Flamed
Flambe
27
Melted
Fondu
28
Chilled
Frappe
29
Curled
Frise
30
Smoked
Fume
31
Iced
Glace
32
Grilled
Grille
33
Preliminary dishes of an appetizing nature, served cold/hot
Hors d'oeuvre
34
Medium Dice cut
Jardiniere
35
Fine Strips cut
Julienne
36
Thin slice of meat
## Footnote
Abrev
L'escalope
37
A border, sometimes of rice/potatoes
## Footnote
XX
La bordure
38
39
A roasting spit
## Footnote
XX
La broche
40
Skewer
## Footnote
XX
La brochette
41
* Menu of the day
* Bill of the day
* Fare of the day
## Footnote
XX
La carte du jour
42
A fireproof dish with a lid
## Footnote
XX
La casserole
43
Name given to various sweet dishes hot/cold with a base of biscuits/sponge
## Footnote
XX
La Charlotte
44
A creamed veloute/demi glace with gelatine/aspic added, used for masking cold dishes
## Footnote
XX
La chaud-froid
45
A bell shaped cover, used for silver service
## Footnote
XX
La cloche
46
Porcelain fireproof dish
## Footnote
XX
La cocotte
47
Cooked foods moulded into a cylinder shape, covered in breadcrumbs and deep fried
## Footnote
XX
La croquette
48
The Kitchen, Art of Cooking
## Footnote
XX
La cuisine
49
Stuffing
## Footnote
XX
La farce
50
The trimmings on the dish
## Footnote
XX
La garniture
51
High Class Cooking
## Footnote
XX
La Haute Cuisine
52
Master
## Footnote
XX
La maitre
53
A richly spiced liquid for enriching the flavour and tenderness of meats before brasing
## Footnote
XX
La marinade
54
A hot/cold dish of light consistency, sweet/savoury
## Footnote
XX
La mousse
55
1. Hazelnut
2. Small round potatoes cut with a scoop
3. as for noisette butter
4. A cut from the Loin of Lamb
## Footnote
XX
La noisette
56
1. Nut
2. Veal cushion piece from leg
## Footnote
XX
La noix
