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Culinary Frnch Wrds
RCCTC Culinary Arts French Words
| Question | Answer |
|---|---|
| MISE EN PLACE | Put in place |
| JULIENNE | A cut in strips 1/8 X 1/8 X 2 or 3 |
| GRATINER | To brown |
| GRILLER | To grill, broil, or barbeque |
| HACHER | To chop |
| FLAMBE | To flame |
| BRAISER | To brase |
| BRUNOISE | cut into 1/8 X 1/8 dice |
| ALA CARTE | Foods prepared to order; each dish priced seperately |
| AU GRATIN | term applied to foods which have a crust formed by browning grated cheese and or bread crumbs on the surface |
| AU JUS | with natural juices |
| BLANCHER | To blanche |
| GARNI | peppercorns |
| CONSOMME | clear soup, made from clarified stock, served hot or chilled |
| COUSCOUS | North African pasta, made from a paste of semolina and water, dried and ground |
| CROUTON | White bread cut in various shapes, fried or toasted |
| CRUDITIES | Raw vegetables served as a HorsD'Oeuvre or relish |
| DEGRAISSER | To skim or remove excess fat |
| ESSENCES | A single flavor |
| FILET MIGNON | Small cut from the tenderloin |
| FLEURONS | A pastry cut in a crescent shape |
| FOND | A stock or base |
| GARDEMANGER | Department of a kitchen that prepres cold foods - salads, buffet items |
| HOLLANDAISE | 1 of 5 primary sauces using butter and egg yolk |
| HORS D’OEUVRE | Appetizer |
| INFUSER | To infuse or inject with flavor |
| JUS | juices from a roast |
| JUS LIE | Thickened juices from a roast |
| LIAISON | Binding or thickening agent: classically - egg yolk and cream |
| LIER | To thicken |
| MANDOLINE | A very fine slicer-cutter utinsel |
| MIREPOIX | An aromatic blend of vegetables used for stocks |
| MONTER AU BEURRE | To stir in butter |
| NAPPE | The desired consistency of a sauce |
| NAPPER | To test for the thickness of a sauce on the back of a spoon |
| PILAF | Rice that has first been cooked in fat, then simmered in stock or other liquid, usually with onions and/or seasonings |
| RESTAURATEUR | A person who ownes a restaurant |
| ROUX | Flour and fat, cooked, used as a binding or thickening agent |
| SACHET | A Mixture of herbs and spices tied in a cheesecloth bag |
| SAVORY | A general term used to refer to foods that are the opposite of sweet |
| SOUFFLE | A dish either sweet or savory, made of pureed ingredients thickened with egg yolks, and with stiffly besten egg whites folded in and baked in as souffle dish |
| SINGER | To sprinkle or dust with flour |
| VAPEUR | To steam |
| VINAIGRETTE | Mixture or oil and vinegar seasoned with salt and peper |
| ZEST | The colored, aromatic of citrus fruits |
| GROSSE PIECE | Centerpiece of a buffet platter |
Created by:
mlbevins
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