Transcript Piece de resistance- the most important dish of a meal

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.
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-a vegetable 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 motordriven 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, yeastraised 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
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
• 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
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
• An unusual dish, made up of raw chopped
meat, herbs, and spices.
Sommelierthe 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
à la King
• A Béchamel sauce containing mushrooms,
green peppers, and red peppers or pimentos.
Béchamel sauce
• A white sauce made with roux and cooked
with milk.
Coquilles
• Scallops served with white wine sauce in
scallop shells.
Bourguignonne sauce
• A red wine sauce made with onions, parsley,
and cayenne pepper.
Beef en Daube
• A stew made with inexpensive beef,
vegetables, wine, garlic and herbs.
Tournedos
• The center part of a beef tenderloin. The filet
mignon.