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French in Cooking

French in Cooking

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French in Cooking

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  1. FrenchinCooking

  2. Pièce de résistance- the main dish of a meal

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

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

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

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

  7. Julienne-avegetable cut into thin strips

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

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

  10. Etiquette- the standards of proper social manners.

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

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

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

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

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

  16. Champagne- a sparkling, clear, celebration wine.

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

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

  19. Praline- sugared almond

  20. Bisque- a thick cream soup made from shellfish

  21. Crème Brulée- crème and egg dessert with sugary crust.

  22. Filet mignon- delicate piece of meat

  23. Biscuit- piece of bread served with dinner

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

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

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

  27. Flambé- served in flaming liqueur, esp. brandy.

  28. Entrée-The main dish of a meal. In France, it’s the appetizer,

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

  30. Buffet- Self service to a spread of food

  31. Banquet- A fancy reception dinner

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

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

  34. Gourmet- A person who enjoys good quality food

  35. Gourmand- A person who loves to eat

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

  37. Dessert- Last sweet course of a meal

  38. Cordon Bleu- 1. A skilled Chef 2. thin slices of chicken stuffed with cheese and ham and then sauteed

  39. Connoisseur- A person who knows a lot about an area

  40. Apéritif-alcoholic beverage taken before a meal as an appetizer

  41. Hors d’ oeuvres- Appetizers

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

  43. 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.

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

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

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

  47. Café au lait- coffe with milk

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

  49. 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.

  50. Bouillon-a clear seasoned broth