Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

LCB FrenchVocabulary

Culinary Vocabulary

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