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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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.
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.
A piece of meat thinned out with a mallet or a rolling pin.
A mixture of flour and a fat of some sort (butter or an oil).
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
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