French in cooking
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French in Cooking. Pièce de résistance - the main dish of a meal. Restaurant - A place that prepares and serves food, drink and dessert to customers. Café - a small restaurant where drinks and snacks are sold.

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French in Cooking

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French in cooking

FrenchinCooking


Pi ce de r sistance the main dish of a meal

Pièce de résistance- the main dish of a meal


French in cooking

Restaurant- A place that prepares and serves food, drink and dessert to customers.


French in cooking

Café- a small restaurant where drinks and snacks are sold.


French in cooking

Filet- a boneless steak cut from the tenderloin of beef, or boneless, skinless strip of fish


French in cooking

Gratinée- Cooked so as to form the gratin- with a melted cheese top layer


French in cooking

Julienne-avegetable cut into thin strips


French in cooking

Meringue- A preparation of sugar and the beaten whites of eggs, spread upon pastry, and slightly browned.


French in cooking

Potage- strong broth; a sort of liquid food prepared generally by boiling flesh of some kind.


French in cooking

Etiquette- the standards of proper social manners.


French in cooking

Chef (cuisinier)-a person who cooks professionally in a professional kitchen setting


French in cooking

Soufflé- light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit


French in cooking

Foie Gras- a food product made of the liver of a duck or goose that has been specially fattened.


French in cooking

Sorbet- Ice cream made of fruit, sugar, and water.


French in cooking

Fondue- dish of melted cheese or chocolate in which you dip croutons or fruit.


French in cooking

Champagne- a sparkling, clear, celebration wine.


French in cooking

Escargots- a dish of cooked land snails, usually served as an appetizer.


French in cooking

Éclair- a long, thin pastry made with choux dough and filled with a crème.


French in cooking

Praline- sugared almond


French in cooking

Bisque- a thick cream soup made from shellfish


French in cooking

Crème Brulée- crème and egg dessert with sugary crust.


French in cooking

Filet mignon- delicate piece of meat


French in cooking

Biscuit- piece of bread served with dinner


French in cooking

Caramel- firm chewy candy made from caramelized sugar and butter and milk


French in cooking

Rôtisserie- a small broiller with a motor- driven spit, for barbecueing fowl, beef, etc.


French in cooking

Frappé- a fruit juice mixture frozen to a mush consisting of a liqueur, as crème de menthe, poured or cracked or shaved ice.


French in cooking

Flambé- served in flaming liqueur, esp. brandy.


French in cooking

Entrée-The main dish of a meal.

In France, it’s the appetizer,


French in cooking

A la Carte- With a separate price for each item on the menu


French in cooking

Buffet- Self service to a spread of food


French in cooking

Banquet- A fancy reception dinner


French in cooking

Maître d’- a dining-room attendant who is in charge of the waiters and the seating of customers


French in cooking

A Votre Santé- “To your health”/ “cheers”- used as a toast


French in cooking

Gourmet- A person who enjoys good quality food


French in cooking

Gourmand- A person who loves to eat


French in cooking

Bon Vivant- A person having cultivated, refined, and sociable tastes especially with respect to food and drink.


French in cooking

Dessert- Last sweet course of a meal


French in cooking

Cordon Bleu- 1. A skilled Chef

2. thin slices of chicken stuffed with cheese and ham and then sauteed


French in cooking

Connoisseur- A person who knows a lot about an area


French in cooking

Apéritif-alcoholic beverage taken before a meal as an appetizer


French in cooking

Hors d’ oeuvres- Appetizers


French in cooking

Amuse- gueule- a small appetizer that is served before a main meal begins


French in cooking

Table d’ hôtes- a meal, usually of several preselected and fixed courses, in a restaurant, hotel, or the like, for which one pays a fixed price- all guests sit at a long table.


French in cooking

Dinette- A nook or alcove located in or near a kitchen and used for informal meals.


French in cooking

Canapé-a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.


French in cooking

Crudités-traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce.


French in cooking

Café au lait- coffe with milk


French in cooking

Petits fours- a small confection generally eaten at the end of a meal (e.g. with coffee) or served as part of dessert.


French in cooking

Omelette- a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.


French in cooking

Bouillon-a clear seasoned broth


French in cooking

Cognac- high quality grape brandy distilled in the Cognac district of France


French in cooking

Mayonnaise- a spread used on sandwiches


French in cooking

Soupe du jour- A soup featured by a restaurant on a given day


French in cooking

Vinaigrette-is a mixture of salad oil and vinegar, often flavored with herbs, spices, and other ingredients, most commonly used as a salad dressing.


French in cooking

Consommé-clear soup usually of beef or veal or chicken


French in cooking

Beignet-French fritter: a deep-fried, yeast-raised doughnut dusted with confectioners' sugar


French in cooking

Profiterole-a small hollow pastry that is typically filled with cream and covered with chocolate


French in cooking

Croûtons- Small toasted squares of bread, used to top salads.


French in cooking

Légumes-plants of the pea or pod family, including peas, beans and lentils.


French in cooking

Croque- Monsieur- a hot ham and cheese grilled sandwich


French in cooking

Petit beurre- a small, usually oblong butter cookie.


French in cooking

Truffes- black or white rare mushrooms

-small chocolate bites covered in cocoa powder


French in cooking

Mousse- Mousse is a form of light and creamy dessert typically made from egg and cream, usually in combination with other flavors such as chocolate or pureed fruit


French in cooking

(sauce) Hollandaise- a sauce made with eggs and butter with lemon juice


French in cooking

Baguette-a specific shape of bread, commonly made from basic lean dough, distinguishable by its length, very crisp crust, and slits cut into it


French in cooking

Bombe Glacée- an ice-cream dessert frozen in a spherical mould


French in cooking

Bonbons- a candy that usually has a center of fondant or fruit or nuts coated in chocolate


French in cooking

Crêpes-Thin, French pancakes used in desserts or savory dishes


French in cooking

Quiche-unsweetened custard in a pie shell with bacon, Swiss cheese, spinach, mushrooms, or ham.


French in cooking

Sirop- sweet fruit and sugar mix used to top foods or mix in with water


French in cooking

Coq au vin- chicken and onions and mushrooms braised in red or white wine and seasonings


French in cooking

Savarin-a sponge cake baked in a ring mold


French in cooking

Sauce (béarnaise)-Classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Served with meat, fish, eggs, and vegetables.


French in cooking

Purée- to mash


French in cooking

Sauté-to lightly fry in butter


French in cooking

Au gratin- vegetables covered with cheese and roasted in the oven


French in cooking

Provençal- prepared in the style of Provence, in south of France, usually, with olive oil, garlic, thyme, rosemary


French in cooking

Emincé-a term used to describe meat, vegetables, or fish sliced very thinly, placed in an earthenware dish and simmered in added sauce.


French in cooking

Nouvelle cuisine- a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream


French in cooking

Casserole- dish of several ingredients put to cook in the oven together in one pot


French in cooking

A la mode-with ice cream on top or on the side


French in cooking

Au jus- served with/in its natural juices or gravy


French in cooking

Au naturel- dishes cooked as simply as possible and served with a minimum of accompaniments


French in cooking

Madeleines- A bite sized cake made originally made in Lorraine, France.


French in cooking

Poutine- A dish eaten primarily in Quebec and Ontario, Canada. It consists of fries with gravy and curd cheese.


Beurre blanc butter sauce with white wine

Beurre blanc- butter sauce with white wine


French in cooking

Consommé-A clear soup made from concentrating stock ort broth.


French in cooking

En croûte- A dish that has been wrapped in pastry dough then put in the oven to bake.


French in cooking

Tarte tatin-An upside-down tart with apples that are caramelized before the tart is cooked


French in cooking

À la vapeur-means steamed. This describes the technique usually used to cook fish and other lean meats.


French in cooking

Aïoli- A traditional sauce made of garlic, olive oil, lemon juice, and egg yolks. It is similar to mayonnaise.


French in cooking

Au Bain-marie- A water bath made by putting a pan or bowl of food over a pan of hot water which should be kept at just below boiling point.


French in cooking

Bavarois-A delicate cream dessert with a crème Anglaise base made from either milk, cream or a fruit puree and then aerated with whipped cream and whipped egg whites before being set in the refrigerator with gelatin.


Blanchir to blanch

Blanchir/To blanch

  • You blanch vegetables by submerging them briefly in boiling, salted water and then remove them as soon as they are semi-tender. Salt in the water helps vegetables keep their vibrant original hue. Plunge the blanched vegetables into a bowl filled with ice to set their color and prevent further cooking.


Escalope

escalope

A piece of meat thinned out with a mallet or a rolling pin.


French in cooking

roux

A mixture of flour and a fat of some sort (butter or an oil).


Le steak tartare

Le Steak Tartare

  • An unusual dish, made up of raw chopped meat, herbs, and spices.


Sommelier the wine stewart in a restaurant

Sommelier- the wine stewart in a restaurant


French in cooking

Pâté- a mixture of meat or seafood ingredients to create a spread


French in cooking

Terrine-Usually describes a kind of pâté made of pieces of meat in a deep dish with straight sides. Can also be used to describe the dish itself.


French in cooking

A la…- in the style of


French in cooking

Brut- used to describe an extremely dry wine


French in cooking

Grillé- grilled


French in cooking

Bûche de Noël-(sponge) rolled and frosted to resemble a log.


French in cooking

Brioche-a highly enriched bread of French origin, whose high egg and butter content give it a rich and tender crumb.


French in cooking

Crème fraîche -Thick whipping cream/ sour cream


French in cooking

Feuilleté- served in a puff pastry in many thin flaky layers


French in cooking

Demi-glace-a rich brown sauce served over meat.


French in cooking

Andouille- A spicy pork sausage seasoned with garlic used especially in Cajun cooking


French in cooking

Ganache-Whipped frosting made with semi-sweet chocolate used to fill pastries and other sweets


La king

à la King

  • A Béchamel sauce containing mushrooms, green peppers, and red peppers or pimentos.


B chamel sauce

Béchamel sauce

  • A white sauce made with roux and cooked with milk.


Coquilles

Coquilles

  • Scallops served with white wine sauce in scallop shells.


Bourguignonne sauce

Bourguignonne sauce

  • A red wine sauce made with onions, parsley, and cayenne pepper.


Beef en daube

Beef en Daube

  • A stew made with inexpensive beef, vegetables, wine, garlic and herbs.


Tournedos

Tournedos

  • The center part of a beef tenderloin. The filet mignon.


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