Also a method of preparing fruits and vegetables by cutting “v” shapes along the circumference, for example tomatoes. Either a very light and fluffy forcemeat, or light iced cream.Fume Smoked. Also to shred finely.Clarify To clear stocks, soups or cooking fats.Cloche A round silver, metal or glass cover designed to keep food hot. Back to Meringue (if you linked here from there). This page includes audio MP3! Un Saint-Honoré : choux pastry with puff pastry vanilla cream and caramel. It would be nice if this gets used, to have some help. La banque. Also a term describing the consistency of eggs beaten with sugar until stiff; when the whisk is removed the batter runs off in smooth, thick ribbons.Rissoler To bake or fry sharply to a brown colour. Farinaceous is a term generally taken to mean any pasta dish.Farineux et Riz Indicates farinaceous and rice dishes.Faux-filet A boned-out sirloin.Feuillete A puff pastry case cut into a diamond, round, square or triangular shape. An Italian term meaning ‘in the fresh’.Aloyau A whole unboned sirloin of beef.Amandine A French term meaning cooked, filled or served with almonds. Any food, especially fish or meat that is cooked on a brochette. Derived from the Latin word crassus meaning ‘fat’.Grenouilles Frogs’ legs.Gros Sel Coarse salt. They may be either smooth or coarse in texture. Derived from the French word paneterie meaning a ‘cupboard for bread’.Papillote A term used to describe food that has been cooked and served inside a buttered paper bag to preserve flavour and moisture. All-purpose flour: A wheat flour with a medium gluten content of around 12 percent or so. To cook potatoes in oil without them taking any colour. Also mixed fruits or vegetables. A term often used to describe a coarse pate or similar cold food served in a small dish. A French term indicating the head, heart, livers, kidney, tongue, feet, etc, of an animal.Aboyeur A person responsible for the calling of an order within a kitchen, making sure that each section is aware of any requirements.Agneau Lamb. Also the French term for white.Blanch The placing of root vegetables into cold water or green vegetables into boiling water, brining to the boil, draining off and then refreshing in cold water. The French everybody speaks in France today is NOT the overly enunciated, extremely formal French usually taught to foreigners. Derived from the French word lier meaning ‘bind’.Lier A French word meaning ‘bind’.Luter The sealing of a cocotte with pastry paste prior to cooking. Derived from the Latin word cruditas meaning ‘raw’.Crustaces et Coquillages Indicates shellfish.Cuisine A style of cooking noted for its high quality. Translates from the French as a ‘thousand leaves’.Mirepoix A selection of roughly cut vegetables and herbs used for the flavouring of soups and sauces. French Cooking Terms Bain-marie A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Also known by the French term buleter.Bouquet Garni A collection of herbs placed inside a small muslin bag or into a metal infuser, to facilitate their removal after use. Bain-marie. French baking vocabulary. bake translation in English - French Reverso dictionary, see also 'baker',brake',bakery',beak', examples, definition, conjugation To whip, sift or beat air between particles, as with flour, confectioners sugar, or sugar and butter. Vocabulaire de la pâtisserie. From the French word amande meaning ‘almond’.Amuse-Bouches Cocktail canapés.Amuse-Gueule Translates from the French as to ‘entertain the mouth’.Anglaise Means plain in style. There a couple of problems, I used audio for some of the complex menu items but, some items maybe 8-10 out of the 81 do not have audio. This is the French term for a water bath. Also to slice or cut foods. This product was developed in the 1940’s for use by the armed forces. Named after the Marquis d’Uxelles, a 17th centaury French nobleman.Duxelles Stuffing Dry Duxelles simmered in white wine until completely reduced, then tomato is added along with crushed garlic and breadcrumbs. A Russian word translating as ‘hors d’oeuvres’.Zesting To grate the glossy rind from a citrus fruit.Zuppe Italian term indicating the soup section on a menu. List of French baking terms, with English translation. List of French cheeses; List of French dishes – common desserts and pastries; Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. Derived from the old French word bracier meaning ‘brew’.Brider To truss poultry of feathered game.Brin A sprig.Brine Water containing a significant amount of salt, used for curing and preserving meat, fish or vegetables.Briser To break bones.Broach A spit used for roasting meat over an open fire. Also to be dusted with icing sugar and browned under a salamander.Glace De Viande A meat glaze. More French words for baking. Racines Root vegetables.Rafraichir To chill a food. Eau De Vie Literaly translates as ‘water of life’, eau de vie is the French name given to any number of fruit brandies. https://www.foodnetwork.com/recipes/articles/french-glossary Boil. In the case of vegetables it often means boiled. Also to be shaped or coloured like a nut. French spea Any food cooked in such a dish. A French word translating as ‘little nut‘.Noix A nut. Derived from the Latin word farcire meaning ‘to stuff’.Farinaceous Any food that contains or consists mainly of starch; potatoes, rice and noodles for example. A French term meaning to ‘attach ingredients’.Plier To fold over.Pluck The removal of feathers from poultry and game. You could also use a synonym to to cook in French: préparer, cuisiner…. Baking Terms Defined . A French term literaly translating as ‘card of the day’.Cartoccio A cartouche, an Italian word meaning ‘paper coronet’.Cartouche A circle of greaseproof paper cut to size and placed on top of a sauce to prevent a skin forming as the liquid cools. Named after the 19th century French nobleman Francois Rene de Chateaubriand.Chaud-Froid A creamed veloute, béchamel or demi-glace with added gelatine or aspic that sets when cold and is used for masking cold savoury foods. Bake: Cook with dry, radiant heat in an oven. Derived from the French word souffler meaning ‘puff-up’.Suer A French term indicating the slow cooking of meats, poultry, fish, etc in a pan with little fat.Supreme A delicate fillet cut from poultry or fish. Baking Terms- An Online Glossary. Dégorge (r): A method of removing juices from meat and vegetables (often fish). Here are some common ways you can expect to see French words written in your text messages with French speakers: slt (salut), bjr (bonjour) stp (s’il te plaît), svp (s’il vous plaît) cad (c’est-à-dire) A+ (à plus tard) pq (pourquoi) wétu (où es-tu) je t’m (je t’aime) Check out Maison-facile and 1fo.com for many more French texto abbreviations. A French word translating as ‘butterfly’.Parer A French term meaning the trimming of any food and remove all superfluous parts.Partie Any section of a kitchen that is responsible for a particular course. Available for iOS, Android, Mac, Windows and Others. Derived from the Latin word levare meaning ‘to rise’.Legumes et Pommes de Terre Indicates vegetables and potatoes.Liaison A blend of egg yolk and cream used as a thickening agent. A French term, derived from the Arabic word bardaa meaning ‘padded saddle’.Barde De Lard A thin slice of salted and fatty bacon.Barista A person employed to operate an espresso machine in a coffee shop. A French word meaning ‘bell’.Cloute An onion studded with cloves and used to flavour a white sauce. Download it Today At No Charge Québec french is different than french from France, but I tried to be neutral. Beef dripping, for example, is extracted from beef fat. A selection of refreshments. A. Derived from the Latin word conficere meaning ‘put or make together’.Consommé A basic clear soup. Derived from the German word screade meaning ‘to cut’.Shuck A term describing the removal of oysters and clams from their shells. Used for white sauces and soups. Glass is often used to cover cakes and cheeses, helping to keep them fresh and aid display. Usually pork fat is used, as this helps keep the meat moist during cooking.Lardons Small strips of bacon.Le Buffet Froid The cold buffet.Le Chateaubriand The top end of a fillet of beef.Le Chaud-Froid A creamed veloute with added gelatine, used for masking cold dishes.Le Contrefilet A boned sirloin of beef.Le Court-Bouillon A blanc used for the cooking of oily fish, calf’s brain etc.Leaven To add yeast or other agent to a food in order to make it rise, especially a dough. An essence of fish or game. Derived from the Latin word calere meaning ‘make or be warm’.Releve A braised or roasted joint of meat served with garnish.Remouillage Bones boiled up again with fresh water after the stock has been poured off.Render The heating of animal or poultry fat slowly until a liquid, before being strained and cooled. You’d think it would be easy to translate such an easy concept as to bake in French. Available with a variety of either sweet or savoury fillings.En Branche Vegetables cooked and served as whole leaves.Endive An edible plant with tightly packed curly leaves, used as a salad or garnish. Derived from the Latin word fumus meaning ‘smoke’.Fume Negro Literally meaning black smoke.Fumet A strongly flavoured, concentrated stock prepared by cooking meat, fish or vegetables. Especially popular in Asia and usually served including stuffed vine leaves, savoury pastries and spiced dips. Its is now common for almost any colour or pattern to be used as part of the kitchen uniform. Expand your culinary knowledge with this glossary of 54 French cooking terms. Zabaione An Italian word for a ‘sabayon’.Zakuska A selection of blinis and breads served with various toppings, especially caviar, and vodka. It’s not just slang. Also a dish consisting of fruit-flavoured water ice, served as a starter or cold dessert.Frapper A French word meaning to ‘chill’.Freddi Italian term indicating that the food is served cold.Friandises An alternative name for petits fours.Fricassee A white stew of meat or poultry in which the food is cooked in the sauce. Roux Brun: 10oz of flour browned slowly in 8oz of dripping, used for brown stocks. From the French word bouche meaning ‘mouth’.Bouillon Unqualified stock.Boulangerie The bakery section.Boult To filter an ingredient, especially flour, through a sieve or muslin cloth. Roux Blonde: 10oz of flour cooked in 8oz of butter to a light yellow colour. Used as a thickener for sauces, or as a binding agent for stuffing. Derived from the German word supan meaning to ‘take liquid’.Sopp An English word meaning bread dipped into a liquid.Soufflé A sweet or savoury, hot or cold, dish. Something that is overcooked or undercooked would not have a good cuisson. There a couple of problems, I used audio for some of the complex menu items but, some items maybe 8-10 out of the 81 do not have audio. See also ‘gros sel’.Mijoter A French term describing the process of simmering a food slowly for a long period.Mille-Feuilles Translates as a thousand leaves, a puff pastry and cream slice. Derived from the old French word coleis meaning ‘flowing’. Also known as bolting. Antipasti translates from Italian as ‘before food’.Aperitif An alcoholic beverage drunk before the beginning of a meal. A French term translating as ‘slimness cooking’.Cuisson A liquid used for cooking.Cuissot A large leg of pork or venison.Cuit Cooked.Cutlet A cut of meat taken from the leg or rib sections; usually applied to lamb, pork or veal. See also ‘friandises’. Let us know by leaving a comment below! Un mille-feuilles : layers of puff pastry with pastry cream and icing on the top. Derived from the old French word corde meaning ‘small cord’.Coulis A thin puree of fruit or vegetables used as a garnish. Often made to assist marinating. Here are my two cents. Half glazed reduced espagnole.Denerver A French term indicating the removal of sinew.Denoyauter A French term indicating the removal of the stone from a fruit, for example an olive.Depouiller A French term indicating the slow, continuous, cooking of a food in order to remove any fat or scum as it rises to the surface. Potatoes and other vegetables into barrel or olive shapes of white wine ‘ flowing ’,. Buleter.Bombay Duck Canned, smoked and french baking terms dried bummaloe fish, usually dried salted... It means flour, confectioners sugar, or after the cheese course of a bird with thin of. Myself, but here is a great resource for converting between English and metric when. Term that translates as ‘ good girl ’.Bonne Bouche a small round moulds made! 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