French Culinary Terms With English Translation
This comprehensive list of French culinary terms will be very useful especially if you are following the French cooking basic online class posted on the channel. The list below represent the most commonly used French cooking terms used in French kitchens. Some will be very familiar while some other will be to totally foreign. At the French Cooking Academy we aim to provide you with useful information that relates to learning French cuisine.
ABAISSE: Piece of raw dough rolled to the desired shape and thickness.
ABAT: Term for the liver, tongue, lungs, spleen, kidneys for red offal. The brain, the heart, the sweetbread, the feet, the head for the white offal.
ABATTIS: Term for the head, neck, fins and legs, gizzard, heart, liver, kidneys of poultry and game birds.
ABOYEUR: Cook who announces the commands aloud in the kitchen.
AIGRE-DOUX: Which has a taste both acid and sweet. Very present in Asian cuisine.
AIGUILLETTE: a) Slice of flesh narrow and long, cut on the breast of a poultry or fillet of duck. (b) Pieces of rump steak taken from the beef.
AIOLI: (Sauce) Provencal Mayonnaise with garlic and olive oil.
AMIDON: Carbohydrate stored in seeds, stems, roots or tubers. It swells and forms a gelatinous use (starch).
AMOURETTE: Spinal cord of beef, veal or lamb detached from the bone, used in some garnishes example: the bite tothe queen.
ANETH: Aniseed aromatic herb.
ANGELIQUE: Aromatic plant whose green stems candied in sugar are used in pastry.
ANGLAISE: A mixture of eggs, oil, water, salt and pepper to coat some products with breadcrumbs before being sautéedor fried.
A L’ANGLAISE: Cook a vegetable in salted boiling water, except for potatoes that are cold-cooked and legumes that will be salted 3/4 of the time.
CRÈME ANGLAISE: Sauce made from eggs, sugar and vanilla milk used in the design of many desserts.
A POINT: Stage of cooking grilled, sautéed or roasted beef.
APPAREIL: Mixture of various elements used in the making or making of a dish, for example: clogging apparatus, creamfilling, etc.
APPRET: Set of a preparation, a prepared dish.
ARAIGNEE: Tinned round wire skimmer used to quickly remove food from broth or oil bath.
ARGENTEUIL: Said of dishes made of asparagus, example: cream of asparagus, omelette, etc.
AROMATE: A spreads substance that has a penetrating flavor, such as vanilla, coffee, cinnamon, basil, mint, coriander,nutmeg, garlic, onion, etc.
AROME: Olfactory quality of a food or preparation.
ARROW-ROOT: Starch extracted from tropical plant rhizomes, used to bind.
ASPIC: Gelled and molded cold preparation, example: aspic of salmon, fruit, etc.
ATRIAUX: Crepinettes shaped flattened dumplings.
AU BLEU: Particular cooking method of live trout.
BAIN-MARIE: a) Container filled with hot water (90 ° +/-) intended to receive “baths with sauces”. b) Cook in a bain-marie: Cooking technique for certain delicate preparations that do not support the direct and brutal contact with heat, forexample: creams made with eggs, mousses of meat, fish, vegetables, eggs, casserole and scrambled eggs , the sponge cake, etc.
BARDE: Thin slice of fat bacon wrapped with roasts, the bard prevents the flesh from drying out and nourishes the meat.We use a lot of charcuterie.
BASINNE: round shaped food preparation bowl also called cul-de poule.
BATTE: Steel instrument, square and flat, with a flat face and the other with sloping sides , with a handle, used to flattenmeat or fish fillets.
BEIGNET: Culinary preparation consisting in coating dough with cooked or raw food and frying it.
BEURRE CLARIFIER: Melted butter from which whey has been removed.
BUTTER MANIE: Raw mixture of soft butter and flour, used for the binding of certain preparations.
BUTTER POMMADE: Butter worked until an ointment is obtained.
BILLOT: Block of solid wood which serves to detail the meats with the cleaver.
BISQUE: Crustacean coulis, which is served as a soup.
CUIRE A BLANC: Baking a pie shell (laminated or broken) to be garnished after cooking.
CUIRE AU BLANC Blend of flour, cold water and lemon, incorporated in English cooking water to prevent someproducts from turning black, eg calf’s head, salsify, etc.
BORDURE: Various elements worked, cut or shaped, used to decorate the edge of a dish.
BOUQUET GARNI: Aromatic element composed of parsley tails, thyme, laurel, leek green, tied in small fagot.
BOUQUETIERE: a) Vegetable garnish consisting of carrots, turnips, potatoes, turned artichoke bottoms, green beans
and cauliflower. b) Name given to the size (when doing tourne) vegetables.
BRECHET: In poultry and birds, medial bone of the sternum, shaped like a “V”.
A BRUN: a) Special cooking of”brown to brown” onions which at the end of cooking will be slightly caramelized. b) Ingeneral mixed cooking which makes it possible to obtain at the end of the cooking a brown coloration.
BRUNOISE: Vegetables cut in small dice of 1 to 2 mm of section serving as a garnish to certain soups or for certainsauces.
BUISSON: Way of setting the crustaceans in the shape of a pyramid (crayfish, prawns etc.)
CALOTE: Flanged stainless steel container with a flat bottom.
CANAPES: a) Slices of bread more or less thick depending on the piece to bear. b) Small pieces used for lunches,consisting of thin slices of bread and garnished at will various elements.
CANDISSOIRE: Rectangular container, equipped with a grill, used to candy or to drain impregnated pastry pieces.
CANNELURE: Skin Picking some vegetables or citrus peel performed with a corrugated mould
CAQUELON: pot Pan terracotta.
CARCASSE: Bone set of an animal (skeleton).
CASSONNADE: Unrefined sugar.
CERNEAU: Half of the almond of a walnut.
CHABLON: Cutdress shape used to regularlyvarious appliances before cooking (dry ovens).
CHAMPENOISE: Name given to various preparations containing celery, example: puree, soup, etc.
CHAPELURE: Dry , powdered and sieved dried bread used for breaded or preparations au gratin.
CHAUFFANTE: Salt boiling water, used to heat up a preparation.
CHEMINEE: Small opening (hole) in the lid of a pie, a pie to facilitate the evacuation of steam and allow after cooking topour jelly or cream.
CHIFFONNADE: Leaves of lettuce, sorrel, etc., thinly sliced (CISELER).
CHINOIS: Conical strainer for filtering juices or sauces.
CHINOIS ETAMINE: Conical strainer fitted with a very fine grid to filter juice or sauce to remove the small wasteremaining in suspension.
CIBOULETTE: Aromatic herbs, with green stems, hollow and fleshy, also called “scallion”.
CIVET: Wild game stew (wild rabbit, hare, deer, wild boar), linked in principle with the blood of the animal. Originally thisdish was scented with cive (scallion) hence its name.
CLAMART: Name given to various primers with peas, whole or mashed.
BON DE COMMANDE: a) In the kitchen, a sheet taken from a notebook on which the needsof the work are written, before transmitting them to the suppliers. b) In the service, form written byrestaurant manager where the dishes are listed chosen by the customers.
CONDIMENT: A food substance used to enhance the taste of foods and prepared foods.
CONCHAGE: Step of chocolate making taking place in a machine called “conche”. Conching is a slow brewing of thechocolate, at a given temperature, with an addition of cocoa butter. It eliminates unwanted water and acidity, ripens thearomas, while adding smoothness and shine to the finished product.
CONDE: a) Name given to various primers composed of red kidney beans. b) Flaky cupcakes, covered with royal ice andalmonds.
CONFIRE: a) Store with vinegar, alcohol, sugar, oil, certain vegetables or fruits(gherkins, capers, candied fruits, cherries, etc.) b) Cook and preserve a meat in its fat (confit ofPork, duck goose…)
CONSOMME: Enriched broth, concentrated and clarified.
CONTI: Name given to various primers composed of lentils. Synonym ESAÜ.
CORAL: Orange-red part of the stomach of crustaceans or scallops.
CORDON: Sauce that is regularly available around a room.
CORNE: Flat plastic utensil, to rid a preparation of its container (cream, sauce, etc.).
CORNET: Triangle of parchment paper wrapped in cone, serving as a reservoir, allowing to decorate entremets.
CORPS: Elasticity of a dough after kneading, the body is related to the quantity and quality of gluten of the flour used.
COULIS: Liquid puree of vegetables, fruits, crustaceans, example: coulis of tomatoes,strawberries, lobster bisque, etc.
COUP DE FEU: a) Preparation that has been too abruptly exposed to heat. b) Time devoted to service and more particularly to the most active period.
COURONNE: a) Dressing of meat, ribs or rack of lamb in a crown. b) Dressing savarin mold often used for rice invegetables or dessert. (turban)
COURT BOUILLON: Liquid, flavored cooking, in which fish and variousare cooked vegetables.
A COUVERT: Cooking with a lid on a cooking pot.
COUVERTURE: Chocolate rich in cocoa butter, used in pastry and confectionery.
EN CRAPAUDINE: Special way to accommodate pigeons, quails …. Cut from the back and flattened in the shape of a”toad”, the poultry are roasted on the grill.
CRECY: Name given to various preparations containing carrots, eg puree, soup, etc.
CRÈME FLEURETTE: Liquid fresh cream, containing 35% fat. Used in cooking as in pastry, especially to make creamchantilly.
CREPE: Thin slice of round dough cooked in a pan or on a plate.
CREPINE: Membrane of the pork intestine, used to wrap various primers, eg: Crepinettes.
CRIBLE: drum sieve.
CROUPION: Last vertebra to which are attached the feathers of the tail of the birds.
CROUSTADE: dark Small crusts of various shapes, made ofdough, puff pastry or sandwich bread, used to receive apreparation.
CROUTONS: Cut bread of various shapes used as a garnish, bases, presentation, etc.
A CRU: make a preparation from a raw product.
CUISSON: a) action of cooking (b) Also refers to the liquid in which a food is cooked.
CUISSON EN CHEMISE: Cookin food in its natural envelope.
DAUBE: Old name of cooked meats in stew or braised.
DAUBIERE: Baking dish made of earthenware, cast iron or tin-plated copper, used forcookinglong oven(beef stew)
DARIOLE: Small preparation cooked in a barely flared mold (baba mold).
DARNE: Slice 2 to 3 centimeters thick of a round fish.
DECOCTION: Boil aromatic elements in water to extract all the aromas.
A DECOUVERT: cooking without a lid.
DES: Cut a food into cubes.
DESSERTE: All commodities that remain uneaten after the service.
DETREMPE: Mix of flour and water, base of the manufacture of a puff pastry.
DORURE: Composition based on eggs and water slightly salted, whipped, which is brushed on the surface of some pasta,favoring after cooking the presentation.
DUBARRY: Name given to various primers with cauliflower.
DUXELLES: Preparation with finely chopped Paris mushrooms and parboiled with onion or chopped shallot and choppedparsley (base of many stuffings).
EBAUCHOIR: Small tool for modeling almond paste subjects.
EBULLITION: Movement of a liquid at a temperature close to 100 ° c.
ECONOME: Tool used to peel vegetables or fruits.
ECUMOIRE: Utensil made of a long handle with a flattened disk pierced with holes at the end, used todecant food and to remove the foam that forms on the surface of a liquid.
ELEMENTS: Food substances different from each other, which constitute foodand cooking and pastry preparations.
EMINCEUR: Kitchen knife used mainly to mince.
EMPOIS: Gooey combination of starch with hot water, which is the basis of flour and starch connections.
EMULSION: Preparation obtained by mixing two products that are immiscible with eachother, for example: oil and water
ENTONNOIR: conical shaped utensil used to transfer liquid.
ENTREMETS: Served dish between roast and dessert.
EPICES: Dry aromatic substances, eg pepper, clove, nutmeg, etc.
ESTRAGON: Aromatic herbs, essential to the realization of the Béarnaise sauce.
ERGOT: Small, pointed nails placed behind the legs of male birds.
ESSENCE: Liquid obtained by the distillation of vegetable substance, used to perfumepreparations.
ETAMINE: Fine mesh fabric used to pass (filter) juices, sauces, coulis, etc.
A L’ETOUFFE: Cooking very with little liquid in a container with the lid closed
EXSUDAT: a) Juice obtained after slow cooking with steaming b) Liquid that escapes from a meat after cooking or when itis defrosted.
ETUVE: warm heated room specially built to leave pastry to raise or to allow de-hydration of the meringues.
FARCE: Blend of raw or cooked elements, chopped, seasoned and sometimes bound, used to make quenelles, pâtés,terrines or to garnish certain meats.
FERREE: Said of a grill whose grid is burned which gives a bitter taste.
FILET: a) The most delicate part of an animal (fillet of beef, poultry, fish).b) few drops of lemon juice or vinegar added in apreparation
FLEURONS: Small pieces of lamination of various forms, for example: crescent, fish,etc. serving as a garnish to certain dishes.
FLORENTINE: Name given to various preparations containing spinach.
FOND: a) Aromatic broth for sauce making. (b) Pastry or pastry used in making cakes (pie shell, sponge cake,meringue)
FOND BLANC: White broth obtained from bone and / or veal or poultry trimmings.
FOND BRUN: Brown broth obtained from bone and / or adornments of veal, beef, game.
FONDRE: a) Liquefy by heat a fatty substance, chocolate or sugar. b) Cook with fat over low heat and covered with avegetable in its water of vegetation. See ETUVER.
FONTAINE: Flour arranged in a pile in which one digs the center allowing to put in the middle the various ingredientsentering the recipe.
FOUR: Cooking cabinet that can be static heat, forced air or steam.
FRICASSEE: Cooking corresponding to a white stew.
FRITEUSE: Device equipped with a removable basket rack allowing to cook a food in an oil bath.
FRITOTS: Small donuts of various products served salted, example: brains, fish, etc.
FRITURE: a) Oil bath of a fryer. b) Whole fish cooked in deep frying, for example: frying smelts, dowels, etc.
FUMET: a) Basic cooking base (fish stock) b) Aroma that emerges from a culinary preparation.
FUSIL: Utensil consisting of a handle and a fluted wick used to maintain the thread of the cutlery.
GANACHE: Basic pastry cream, consisting of chocolate, cream and / or butter used to garnish desserts, stuff candies, etc.
GARNITURE: a) ( aromatique): vegetable garnish intended to enhance the flavor of a culinary preparation, for example:carrots, onions, leeks, bouquet-garni, celery, garlic, etc. b) (appelation): Various elements placed around a piece of meat,poultry, fish, determining the name of the dish served.
GASTRIQUE: Decaffeinated caramel (vinegar or lemon juice) used in the composition ofsauces sweet and sour.
GASTRONORME: Container corresponding to international standards for the standardization of kitchen equipment(stainless steel tray, plate and pastry rack).
GELATINE: gel Colorless and odorless presented in the form of transparent sheets of 2g, made from collagen elements ofanimals.
GELEE: Gelling elements in white or brown powder allowing the production ofcold entrances called aspics.
GLACE DE VIANDE: A syrupy substance obtained by reducing a basic cooking background.
GLACE ROYALE: Mix of icing sugar and egg whites used as pastry decor.
GODIVEAU: stuffing Fine of meat and fat, with which we form dumplings.
GOUJONNETTES : Strips carved from fish fillets.
GRILL: Ribbed baking plate used for cooking grilled meats and fish.
GRAILLONS : Chunks of fried fat.
GRAINE: a) condition of an insufficiently greased cooked sugar that crystallizes. b). State of egg whitestoo much or poorly beaten, which let appear a quantity of small grains.
GRENADIN: Chunks of veal fillet cut into thick slices. .
HACHOIR: Mechanical or electrical utensil for chopping.
HÂTELET :Metal skewer surmounted by a motif and adorned with decorative food, used to decorate pieces of meat, game,fish.
HERBES: Aromatic and herbal herbs used in the kitchen (parsley, mint, rosemary, Thyme, etc.).
JABOT: Pocket formed by the bulge of the esophagus, which the birds possess, and in which the food stays beforegoing into the stomach.
JARDINIERE : Vegetable trimming (carrots, turnips) in sticks 4 cm long and 4 mm in section; Served in mixture withgreen beans and peas.
JULIENNE: Trimming of carrots, turnips, truffles, ham, peppers, etc. in filaments 6 cm long and 1 mm in section.
JUS: a) developed liquid resulting from the icebreaking of a baking. (b) The juice flowing from a pressed food substance,e.g. herb, orange or lemon juice, meat juice, etc.
LAMINOIR: Machine for flattened a piece dough.
LECHEFRITE : Oven plate used to retrieve the cooking juice from the skewered parts orCooked on a grate.
LEGUMERIE : Room for the treatment of vegetables.
LARDONS: Pieces of pork breasts cut into more or less large sticks.
LECHES: Thin strips of meat, detailed in a lean piece that is found in the Center of some terrines or pies.
LEVAIN: Dough obtained by a mixture of organic yeast flour and water, which is left Push to inoculate bread called”leaven”.
LEVURE: A fungus that produces fermentation by converting carbohydrates.
LIAISON: Culinary Technique designed to give a certain consistency to a liquid in using a binding product.
LIT: means a layer or thickness of a preparation on which one asks a Food.
MACEDOINE: Vegetable trimming (carrots, turnips) in 3 mm cubes; Served mixed with green beans, peas.
MAIZENA: Corn flour.
MANCHE: End of the bone of a rib, a thigh or a poultry wing, the bone of a leg that has been released from its flesh toreceive after baking a foil or a sleeve.
MANDOLINE: “Vegetable Cutter” kitchen utensil for slicing vegetables or grate them, e.g. chips, wafers, straw, etc.
MARIANE : Name given to various preparations with pumpkin, example: purée, Soup, etc.
MARINADE : A condiment liquid in which it is allowed to stay more or less long, either meat, offal, game, fish, vegetablesor fruit, the aim being to aromatize and soften.
MARINERE: Method of preparation of shells, especially mussels, which are cooked in white wine
MARMELADE: Fruit Compote reduced to the state of mashed potatoes.
MARMITE: Right-edge cooking container with lid, used for cooking various Preparations in a liquid.
PETITE MARMITE: Small This is called a clear soup, a kind of pot-au-feu, used in the manufacture of many soups andsoups.
MARYSE: Rubber spatula with wooden handle for corner.
MASSE: Mixture of several ingredients, serving as the basis for the manufacture of a cream or paste.
MATELOTE: Cooked or poached fish in a red or white wine, whose garnish is always made up of bacon, escalopésmushrooms and ice-cold bell onions with a fried crouton in the shape of a heart, dotted with parsley.
MATIGNON: Sweat aromatic topping with butter composed of celery, carrots, onions carved in peasants, raw ham anda bouquet garni. Teaching of braised or pan-fried primers.
MEDAILLON: Various preparations of round form and slightly thick presented cold or hot, eg: foie gras, veal, poultry,lobster, etc.
MESCLUN : Mix of several varieties of salads.
MERINGUE : Pastry dough composed in general of a double sugar weight of whites Mounted in snow.
MIGNONETTE: Black peppercorns, cracked.
MIREPOIX: Aromatic topping composed of carrots and onions carvedin large dice, is used in addition to cooking meats.
MIX : Mixture of various ingredients that enters an icy composition (ice, Ice cream, etc.)
MIXEUR: Electrical apparatus for grinding and mixing foodstuffs.
CREME MOUSSELINE: Cream Buttered pastry used in the making of many desserts, example: Strawberry, Paris-Brest,etc.
SAUCE MOUSSELINE: Cold or hot emulsified sauces, which are complemented with whipped cream, example: Dutch,mayonnaise, etc.
FARCE MOUSSELINE: A) fine stuffing of poultry, fish, crustaceans… added Cream. b) fine mesh fabric usedto filter a preparation or to enclose aromatic elements. See NOUET
MUSARD: Name given to various preparations with beans, example: purée, Soup, etc.
NAGE: A short-flavored broth in which shellfish, shellfish or fish are cooked, which are then served in their cooking.
NAPPAGE: Fruit jelly (yellow or red) used to give a glossy finish to fruit pies and various desserts.
A LA NAPPE: rise in temperature at 80 °c, over high heat by vanning, an English cream to arrive at a semi coagulationof the yolks without cooking them and thus obtain an affair. b) Obtain the thickening of a fresh cream by bringing it to aboil to Evaporate the water.
NOISETTE: a) It is designated by this name a small round slice taken in the net, the square orThe leg of mutton or lamb. B) the fruit of the hazelnut tree or coudrier
BEURRE NOISETTE: It is said of a heated butter until it takes a hazelnut coloration.
POMME DE TERRE NOISETTE: Potatoes raised with round spoon in the shape of hazelnuts, cooked in butter, slightlybrowns.
NOUET: Small square of fabric (muslin) in which one locks in the tying various Ingredients for perfume.
ORIGAN: Aromatic plant also called marjoram.
OURA : Door for venting the mist of an oven.
PANNEQUET : Small pancakes garnished with salty or sweet preparations, folded in four.
PANADE: a) sort of soup or porridge made of bread. b) apparatus based on flour, potatoes, bread used for making Adumpling prank.
PANNE: Fat that surrounds the kidneys and pork tenderloin, and which once melted provides Excellent lard.
PANOUFLE : Belly Skin of the lamb, rabbit, etc.
PANURE: Soft bread crumb.
PAPILLOTE: Small white paper sleeve intended to be placed at the end of the bones after they have been dressed :
EN PAPILLOTE: Cooking a sealed food in a sheet of baking paper or aluminum foil
PARURE: A) usable part resulting from the trimming of a product. See PARER. b) in pastry, these arescraps of cakes, pasta, biscuits, etc.
PATON : Piece of dough not yet detailed.
PAUPIETTE: Thin slice of meat, fish, garnished with a farce, rolled and cooked.
PAYSANNE: Vegetable trimming in small square slices of 4 mm.
PARMENTIER: Name given to various potato-containing preparations, example: Mashed potatoes, soup, etc.
PEIGNE A DÉCOR: Metal pastry utensil with teeth designed to draw streaks.
PELUCHE (or pluche): Leafy ends of chervil, parsley and watercress, garnish of some soups.P.M ( pour memoire) : For the record.
PERSILLADE: Mixture of soft bread crumb, garlic and chopped parsley, example: Tomato provençale.
PERSILLEE : is a beef that contains fine and numerous infiltration Fat inside the muscles.
PILON: a) on a poultry, thin part of the thigh. b) utensil used to crush or work various ingredients in a mortar.
UNE PINCEE : Small amount taken between the thumb and the index finger.
PISTOLES: Cover Chocolate lozenges.
POELE: Metal kitchen utensil, long tail, used to skip food.
POELON : High-edged copper pot with a hollow tail, serving only Cooking sugar.
POINT : a) (de fumée) It is the temperature at which a fatty body begins to decompose, blackening and releasingacrid smoke called “Acrolein”. b) (de fusion) This is the temperature from which a fat body liquefies.
POINTE: Small amount of condiment or spice that can fit on the tip of a knife.
PUITS: Synonymous with fountain.
QUADRILLAGE: a) Marks made using a knife on certain prepared preparationsto promote the presentation. b) Marks made during the caramelization of the proteins of cooked meat ona grill.
QUICHE: Lorraine word for a salty tart.
QUANTITE SUFFISANT : The abbreviation Q.S means “sufficient quantity”.
RABLE: Piece from the bottom of the ribs to the joints of the rabbit’s thighs and Hare.
RACK : Rack used for storing cutting boards.
RACHEL : Name given to various preparations with artichokes, example: purée, Soup, etc.
RAGOUT : Mixed cooking Mode, stews are meat-based preparations, Poultry, or fish, cut into regular pieces, cookedto brown or white.
REDUCTION : Reduce concentrate the flavors of a liquid by evaporating the water by boiling.
REPERE: a) glue made of flour, water and egg whites, used to close (Luter) Hermetically a container. b) Paste thedetails of a plate decor.
ROBE DES CHAMPS: is said to be cooking potatoes in their skin, starting with salty cold water.
ROGNONNADE : Piece of calf loin with kidney.
ROGNURE : Scraps of cake, biscuit or raw dough. See adornment.
RONDEAU : Round cooking container with low vertical walls, with two handles and a lid. Pot
ROUELLE a) thick slice of round shape carved from pork, mutton, leg,
Turkey or veal shank. b) round slices of vegetables (onion, carrot, turnip, potatoes).
ROULEAU: a cylindrical-shaped utensil used to lower a paste.
ROUX: mixture of fat and flour in equal quantity, cooked to white, blond or Brown, serving as a link to sauces of thesame color.
ROYALE: Preparation made from eggs and consumed, flavored and coloured by a vegetable purée. It is poached in abain-marie and then detailed in small dice or lozenges, serving as a topping for certain soups.
RUBBAN: State of a preparation that slowly flows and bends over itself (sponge cake, Cabbage paste, etc.).
RUSSE: Round, straight and high-sided saucepan with a tail.
SABAYON : Frothing cream, based on egg yolks, sugar, wine or alcohol, whipped and heatedin a bain-marie (accompaniment sauce or icing of certain preparations).
SAINDOUX: Melted pork fat.
SALAMANDRE: Electric or gas cooking apparatus for icing, gratin or caramelize Some preparations.
ST GERMAIN : Name given to various primers with green peas, synonymous with Clamart.
SALMIS: Game stew, mainly woodcock, pheasant, partridge, pigeon, guinea fowl and Duck.
SALAISON: The operation of immersing food in salt or brine To keep them for a long time.
SALPICON Preparation composed of elements cut into small dice.
SAPIDE: Tasty preparation, (opposite of tasteless).
SAUMURE: Sea salt Solution, often with added sugar, saltpeter and aromatics In which food is immersed forpreservation by salting.
SELLE: Piece from the bottom of the ribs to the thighs of some animals: lamb, Deer, doe, etc.
SIFFLET: Prune vegetables by cutting them in bevels.
SILPAT : Fabric made of silk fiber covered with silicone. It replaces the paper Cooking and supports many ovenpasses.
SIROP: Concentrated Solution of sugar in water.
SOMMITE : Buds of some vegetables such as cauliflower, broccoli, cabbage-Romanesco.
SOT-L”Y- LAISSE: Very delicate piece because very fondant, lying on the carcass of a poultry at the Knuckle of thethigh.
SONDE: A device used to determine the temperature at the heart of a product.
SPATULE: Utensil used to stir or spread a preparation.
SOUBISE: Name given to many primers with pureed onions (sauce, Stuffing, mashed potatoes, etc.).
SUBRIC : Small croquette made of already cooked elements (meat, poultry liver or vegetable) linked with bechamelsauce, eggs, sautéed flour in butter, served as an appetizer or as a garnish.
SUCS: Nutrients, or juices, obtained by cooking meats, which attach and caramelize to the bottom of the container where the meat was cooked. These are the juices that characterize the sauces.
SUPREME: A) poultry white, game or fin fish fillet. (sole, catfish, etc.). b) velvety to which creme fraiche is added. c) Quarter of skinless peeled citrus.
TAILLAGE: The trimming is to calibrate vegetables in a format that conditions a Recipe.
TANT POUR TANT : (So much for so many) Expression used in pastry and means: so many almonds powder for somuch sugar.
TALMOUSE : Small tart or puffy slipper, garnished with cheese, served as a starter Hot.
TAMIS: Utensil consisting of a metal circle and a more or poins fine mesh, Used to remove lumps and impurities froma product.
THERMOMETRE: Instrument for measuring temperature.
TIMBALE: Crisp of dough (dry, puffy) garnished with elements of meat or seafood in sauce giving its name to the
timpani, example: Timbale of Veal Reef.
TOAST : Slice of crumb bread lightly toasted.
TOASTEUR : Toaster.
TOURNEDOS: Piece of beef cut into the body of the net previously barded and tied.
TOURTIERE : Round and thick metal plate.
TRANCHEUR: Slicing Machine, used to cut a product into slices more or less purposes.
TRONCONS : Regular pieces obtained by cutting a food of elongated shape, example: Sections of carrots, leeks,turbot, etc.
TURBAN : Dressage Mode that presents a crown preparation.
UNILATERALE: Cooking made on one side, example of fish.
VENAISON: General term designating a large piece of naked game.
VELOUTE: white veal, poultry or fish stock mixed with a roux, served as a base to many derived sauces. .
VERGEOISE: Variety of red sugar.
VERJUS: Grape acid juice used as a sauce ingredient.
VERT-CUIT: is said to be the point of cooking of an element served hardly cooked, example: vegetables green-cooked.The duck with the blood is served green-cooked.
VERT-PRE : A) is called grilled meats topped with straw apples and bouquets of watercress, served with a butter. b) fish or poultry topped with green sauce.
ZEST: Coloured part of the peel of the citrus fruit, which is taken with the help of a zester or of a thrifty.
ZISTE : White part of the peel of citrus which lies just under the zest and which is Bitter, unpleasant taste and unusable.