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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

FrenchinCooking


Pi ce de r sistance the main dish of a meal

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.


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


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


Julienne-avegetable cut into thin strips


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


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


Etiquette- the standards of proper social manners.


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


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


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


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


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


Champagne- a sparkling, clear, celebration wine.


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


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


Praline- sugared almond


Bisque- a thick cream soup made from shellfish


Crème Brulée- crème and egg dessert with sugary crust.


Filet mignon- delicate piece of meat


Biscuit- piece of bread served with dinner


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


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


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


Flambé- served in flaming liqueur, esp. brandy.


Entrée-The main dish of a meal.

In France, it’s the appetizer,


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


Buffet- Self service to a spread of food


Banquet- A fancy reception dinner


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


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


Gourmet- A person who enjoys good quality food


Gourmand- A person who loves to eat


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


Dessert- Last sweet course of a meal


Cordon Bleu- 1. A skilled Chef

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


Connoisseur- A person who knows a lot about an area


Apéritif-alcoholic beverage taken before a meal as an appetizer


Hors d’ oeuvres- Appetizers


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


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.


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


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


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


Café au lait- coffe with milk


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


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.


Bouillon-a clear seasoned broth


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


Mayonnaise- a spread used on sandwiches


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


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


Consommé-clear soup usually of beef or veal or chicken


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


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


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


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


Croque- Monsieur- a hot ham and cheese grilled sandwich


Petit beurre- a small, usually oblong butter cookie.


Truffes- black or white rare mushrooms

-small chocolate bites covered in cocoa powder


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


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


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


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


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


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


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


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


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


Savarin-a sponge cake baked in a ring mold


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.


Purée- to mash


Sauté-to lightly fry in butter


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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.


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.


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


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


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.


A la…- in the style of


Brut- used to describe an extremely dry wine


Grillé- grilled


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


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


Crème fraîche -Thick whipping cream/ sour cream


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


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


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