French Culinary Terms flashcards | Quizlet

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  • A sec (ah-sek):

    made till almost dry.

    Béarnaise (bare-naze):

    a classic emulsion, similar to hollandaise, with the addition of tarragon.

    Béchamel (bay-sha-mel):

    a white sauce make of milk thickened with roux. One of the five mother sauces.

    Bercy (bair-See):

    a brown sauce made with shallots, pepper, white wine, marrow and parsley.

    Beurre Blanc (burr blonk): white butter sauce.

    white butter sauce.

    Bisque (bisk):

    a soup based on crustaceans or vegetable puree.

    Bordelaise (bohr-dl-AYZ):

    a brown sauce made with red wine, glace de viande and marrow.

    Brule (broo-lay):

    French for burned and used to describe the browning of a food by means of direct heat.

    Bouquet Garni (bo-kay gar-knee):

    a small bundle of herbs tied with string.

    Chasseur (shah-SUR):

    a brown sauce made with mushrooms, shallots, tomato concasse, and white wine.

    Choron (show-rawhn):

    a French compound sauce made from a béarnaise tinted red with tomato paste.

    Concasse (kon-ka-say):

    tomatoes that have been peeled, seeded and chopped.

    Consommé (con-so-may):

    broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities.

    Coulis (coo-lee):

    a sauce made from a puree of vegetables or fruit.

    Cuisson (koo-sahn):

    reduced cooking liquid from shallow poaching.

    Demiglace (demi-glaz):

    a mixture of equal proportions of brown stock and brown sauce that has been reduced by half.

    De Grassie (dee-grassy)

    to degrease

    De Pouillage (dee-pool lodge)

    to skim

    Diable (dee-AHB-luh):

    a brown sauce made with white wine, pepper mignonette, shallots and cayenne.

    Diane (dee-AHN):

    a brown sauce made with white wine, peppercorns, butter and cream.

    Espagnole (es-pan-nyole):

    brown sauce made with brown stock, caramelized mirepoix, tomato puree and seasonings. One of the five mother sauces.

    Fines-Herbes (FEENZ-erb):

    brown sauce made with white wine, fines-herbes and lemon juice.

    Fumet (few-may):

    type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics. Fish fumet is the most common type.

    Glace (glahs-zay):

    reduced stock

    Gratinee (grah-tin-ay):

    browned in an oven.

    Jus de d'Agneau Lie (zhew de ahn-yoh lee-A):

    lamb stock thickened with a starch slurry.

    Jus de Canard Lie (zhew de can-ard lee-A):

    duck stock thickened with a starch slurry.

    Jus de Gibier Lie (zhew de jhee-byay lee-A):

    game stock thickened with a starch slurry.

    Jus de Veau Lie (zhew de voh lee-A):

    veal stock thickened with a starch slurry.

    Jus de Viande Lie (zhew de vee-ond lee-A):

    meat stock thickened with a starch slurry.

    Jus de Volaille Lie (zhew de vohl-yay lee-A):

    chicken stock thickened with a starch slurry.

    Jue Lie (zhew lee-A):

    meat juice thickened lightly with a starch slurry.

    Liason (lee-A-zon):

    mixture of egg yolks and cream used to thicken and enrich sauces.

    Madere (muh-DEH-rah):

    brown sauce made with Madeira wine.

    Mie pain (mee pahn):

    fresh breadcrumbs.

    Mirepoix (mere-pwah):

    a combination of aromatic vegetables used to flavor stocks, soups, braises and stews.

    Nage (nahj):

    when fish/shells are added to a court bouillon.

    Porto (por-toe):

    brown sauce made with port, shallots, thyme, cayenne, lemon and orange juice and zest.

    Potage (po-tahzh):

    French for soup and used to describe a pureed soup that can be thickened with cream or egg.

    Puree (pure-ray):

    to process food by mashing, straining or chopping to make a smooth paste.

    Remouillage (reh-moo-lagsh):

    a stock made from bones that have already been used for stock.

    Robert (roh-bare):

    brown sauce made with white wine, onion, mustard, and butter.

    Roux (rooh):

    equal parts flour and fat used to thicken liquids.There are three types: white, blond/pale and brown.

    Royale (rwah-yal):

    a plain custard cut in decorative shapes used to garnish consommé.

    Sachet D'Espices (sa-shay dee-es-peece) or (sa-shay day-pea-sah):

    spices enclosed in cheesecloth. A standard sachet contains parsley, thyme, peppercorns, bay leaf and an optional garlic clove.

    Veloute (vah-loo-tay):

    a sauce of white stock thickened with white roux. One of the five mother sauces.

    Viande (vee-ond):


    Vichyssoise (vishy-swah):

    a cold leek soup.

    Al dente (all den-tay):

    "to the tooth", describing a cooked texture. (Italian)

    Anna Potatoes (Ahn-nah Potatoes):

    a dish of thinly sliced potatoes that are layered with butter, cooked in a lidded dish and then inverted and cut into wedges for service.

    Au Gratin (oh GRAH-tan):

    a dish with a browned topping of bread crumbs and/or grated cheese.

    Carbonara (kar-boh-NAH-ra):

    a dish of pasta, with a sauce of eggs, cream, Parmesan and bits of cooked ham. (Italian).

    Chateau Potatoes (sha-toe potatoes):

    a dish of potatoes cut into 1.5" tourneed potatoes sautéed in butter until browned.

    Couscous (KOOS-koos):

    small bits of semolina dough.

    Croquette (krow-ket):

    a food such as potatoes or salmon that has been pureed, formed into small shapes, breaded and deep fried.

    Duchesse Potatoes (doo-shess potatoes):

    mashed potatoes mixed with raw eggs, piped, and oven browned.

    Gnocchi (NYOH-kee):

    an Italian dumpling.

    Legumes (leh-GEWM):

    vegetables. Also, English for seeds of certain plants, including beans and peas.

    Lyonnaise (ly-un-NAYZ):

    a dish of potatoes sautéed with onions and butter. A French preparation associated with the cuisine of Lyon, France; the dishes are garnished or prepared with onions.

    Pilaf (PEE-lahf):

    a cooking technique for cooking grains in which the grain is sautéed briefly in butter, then simmered in stock or water with seasonings.

    Polenta (poh-LEHN-tah):

    Italian for cornmeal. An Italian dish made by cooking cornmeal with a liquid until it forms a soft mass; it is eaten hot or cooled; cut into squares and grilled or fried.

    Pommes (pomz):


    Quinoa (KEEN-wah):

    a small bead-like grain that is prepared like rice.

    Ratatouille (ra-tuh-TOO-ee):

    a vegetable ragout made in France's Provence region from tomatoes, eggplant, zucchini,onions, garlic, sweet peppers and herbs simmered in olive oil.

    Risotto (rih-zoh-toh):

    rice that is sautéed briefly in butter with onions and possibly other aromatics, then combined with stock, which is added in several additions and stirred constantly, producing a creamy texture with grains that are still al dente.

    Spatzle or Spaetzle (SHPEHT-zuhl)

    a small dumpling made by rubbing prepared dough through a colander or special sieve directly into a simmering liquid. (German)

    Bain-Marie (bane mah-ree):

    1. A container for holding foods in a hot water bath.
    2. A hot water bath used to cook foods gently or to keep cooked foods hot; also known as a water bath.

    Battonet (ba-ton-nay):

    knife cut - ¼" X ¼" X 2" log.

    Brunoise (brew-nwah):

    knife cut - 1/8" dice

    Chinois Mousseline (sheen-WAH moo-sah-leen):

    a conical metal strainer with a very fine mesh; it is used for straining stocks and sauces.

    Fermiere (fur-mee-ay):

    knife cut - "farmer style" vegetable is sliced lengthwise, then cut 1/8" - ½" thick.

    Julienne (joo-lee-en):

    knife cut - 1/8" X 1/8" X 2" log.

    Lozenge (lozz-enj):

    knife cut - ½" X ½" X 1/8" diamond shaped cut.

    Oblique (O-bleek):

    knife cut - 90' quarter turn cut.

    Paysanne (pay-zan):

    knife cut - "peasant style" ½" X ½" X 1/8" thin square slice.

    Rondeau (ron-doe):

    a shallow, wide, straight-sided pot with two loop handles.

    Rondelle (ron-dell):

    knife cut - 1/8" - ½" rounds cut to thickness.

    Sauteuse (saw-toose):

    a shallow skillet with sloping sides and a single, long handle.

    Sautoir (saw-twahr):

    a shallow skillet with straight sides and a single, long handle.

    Tamis (TAM-ee):

    a drum sieve used for pureeing foods.

    Tourne (tor-nay):

    knife cut - 1 ½" - 2" long, 7 sided, football shaped cut.

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