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LCB FrenchVocabulary
Culinary Vocabulary
| Question | Answer |
|---|---|
| Acidifier (ah SEE deef yay) | To add lemon juice or vinegar to fruits, vegetable & fish to prevent oxidation. |
| Affûter (AH foot tay) | To refine the cutting edge of a knife blade using a fine grit stone. |
| Aiguiser (AY ghee zay) | To maintain the cutting edge of a knife through the use of a steel (fusil). |
| Allumettes (AH loo met) | (Lit: matches) Very thing French fries: Pommes allumettes. |
| Anglaise (on GLEZ) | To cook in boiling water (potatoes, vegetables). |
| Aplatir (AH plah teer) | Flattening a piece of meat or fish in order to make it more tender & facilitate cooking or stuffing. |
| Bâtonnet (BAH toh nay) | (Lit: little stick) Cut vegrtables into sticks. |
| Beurre Noisette (BURR shah mel) | (Lit: hazelnut butter) Butter that is cooked to a light brown color & has a nutty flavor. |
| Béchamel (BAY shah mel) | White sauce made from milk & a white roux. One of the basic sauces of classic cuisine, named after Louis XIV's Maiter d' Hotel, Marquis de Béchamel. |
| Blanchir (BLON sheer) | To place vegetables or meats in cold water and then bring to a boil (or to plunge in boiling water) in order to precook, soften, or remove an excess of flavor (acidity, saltiness, bitterness). |
| Bouchon (BOO shon) | To slice a vegetable into the shape of a cylinder or a cork. |
| Bouquet Garni (Boo kay GAR nee) | A mixture of herbs (thyme, bay leaf, celery stalk, and parsley stems) enclosed in the green portion of a leek used to flavor dishes during cooking. |
| Brider (BREE day) | To tie a bird into a compact shape to ensure even cooking. |
| Brunoise (BROON wahz) | Vegetables cut into very small regular cubes. |
| Château (SHAH toe) | (Lit: castle) A large turned potato with seven sides. |
| Cheveux (SHUH voy) | (Lit: hair) One potato "frying" cuts, very thinly sliced slivers. |
| Ciseler (SEE zuh lay) | 1. To finely chop; a manner of finely cutting onions, shallots, & garlic. 2. To sherd; to finely slice leaves of green vegetables (lettuce, sorrel). |
| Concasser (KON kah say) | To break up coarsely with a knife or a pestle in a mortar. |
| Déglacer (DAYglah say) | To dissolve the substance attached to the bottom of a pan with liquid. |
| Demilune (Duh mee loon) | A half moon cut, associated with carrots. |
| Dés (Day) | Cubes; small regular squares. |
| Écumer (AY mon day) | To remove the foam from the surface of a simmering liquid. |
| Émincer (AY man say) | To cut into thin slices. |
| Friturier (free toor yay) | The chef de partie responsible for preparing fried foods. |
| Fumet (FOO may) | Basic stock made from fish & used to make sauces. |
| Fusil (FOO zee) | Sharpening steel; long, rounded, metal rod used to maintain the cutting edge of a knife. |
| Garniture (GAR nee toor) | An accompaniment to a dish (usually vegetable based). |
| Hacher (AH shay) | To chop finely with a knife. |
| Julienne (JOOL yen) | Cut into very fine strips (e.g. vegetables). |
| Liaison (Lee ay zon) | Thickener; element or mixture used to thicken a liquid or sauce. |
| Macédoine (may SAY dawn) | A mixture of vegetable or fruit cut into small cubes. |
| Mandoline (MON doh leen) | A long rectangular kitchen tool made of stainless steel with two blades, one straight, the other wavy. The mandolin is used to slice vegetables very finely & to make gaufrettes. |
| Mirepoix (MEER Pwah) | Vegetables cut into cubes, the size depends on the length of cooking. It also refers to a certain blend of aromatic vegetables (onions, carrot & celery). |
| Mise en Place | Means everything in its place, advanced preparation. |
| Napper (nah PAY) | To cover food, savory or sweet with a light layer of sauce, aspic or jelly. |
| Passer (PAH say) | To strain; generally using a stainer or China cap sieve. |
| Paysanne (PIE zhan) | (Lit: peanut, rustic) A cut used as an aromatic garnish.Vegetables are cut into thin triangular or square shapes. |
| Pincer (PAN say) | Pincer la tomate: To add tomato paste to ingredients while sautèing, cooking until it darkens. This adds flavor, & texture to the finished dish. |
| Poèler (PWAH lay) | To cook large pieces of meat in a covered cocotte over a garniture aromatique that has been sweat in butter. |
| Pommes de Terre | (Lit: apples of the earth) Potatoes. |
| Pont neuf (PON nuff) | (Lit: new bridge) Large stick cut for potatoes. |
| Quatre-èpices (KAT ray peess) | (Lit: four spices) A mixture of ground spices made up of pepper, cinnamon, nutmeg & cloves. Often used to flavor meat stuffings. |
| Rafraîchir (RAH fray sheer) | To plunge a food into an ice bath after cooking in order to halt the cooking process & cool the food quickly. |
| Roux (Roo) | A cooked mixture of equal parts by weight of fat & flour. |
| Rouelle (Roo elle) | The method of cutting layered or hollow vegetables (onions, peppers) into rings. |
| Sauter (SOH tay) | To sautè; to cook with browning over high heat, stirring often in order to prevent sticking. |
| Singer (SAN jay) | To sprinkle with flour at the start of cooking to make a roux in order to eventually thicken the sauce. |
| Suer (SOO ay) | To sweat; To gently cook vegetables in a little fat without coloring in order to bring out their flavor. |
| Veloutè (vuh LOO tay) | (Lit: velvely) A thickened sauce/soup made from white stock & a roux. |
| Émonder (AY mon day) | To remove the skin of a certain fruits or vegetables (peaches, tomatoes) by plunging into boiling water; cooling them in an ice bath and pulling off loosened skin. |
Created by:
r.burns
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