French cooking terms to help you cook all these delicious French recipes
It's funny how many French words have made their way into the English cook books and without you realizing it they are adding to your general French vocabulary.....eg bain-marie (water bath), Bouquet Garni (bunch well-stocked/full/decorated)
Below I've created an alphabetical list using the most popular French cooking terms.
Got a "FRENCH" recipe? Let me know and I'll print it here.
-- Cooking Terms --
Bain-Marie
A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.
Beurre Manié
Butter and flour mixed together and used to thicken liquids.
Beurre Noisette
Browned butter.
Blanchir
To place something in boiling water for a few minutes and then to place it immediately in cold water. This allows vegetables and fruit to keep their colors especially when preparing for freezing.
Bouillon
Broth or stock.
Bouquet Garni
A bunch of fresh herbs usually tied together with string and used to flavor stews, soups etc.
Braiser
Cook something slowly in a small amount of liquid and with a lid on it.
Brunir
Cook a food just until it's surface is just browned.
Brunoise
Vegetables cut and diced into small pieces.
Chapelux
Browned bread-crumbs.
Concasser
To chop roughly
Consommé
A clear broth.
Court Bouillon
Stock made from water, herbs, and vinegar/lemon juice, or wine and used to cook fish.
Dariole
Small mould shaped like a castle used for moulding salads or baking cakes.
Déglacer
To deglaze or to loosen browned juices and fat from the bottom of a frying pan or saucepan by adding liquid, bringing to a boil and stirring.
Dépouiller
To skim off the scum that accumulates at the top of a stock or sauce.
Ecumer
Remove the fat and/or foam formed on the surface of a liquid using a ladle.
Escalope
A thin slice of meat that is often pounded out to make it thinner.
Farce
Stuffing.
Flamber
To set alcohol on fire.
Frappé
Something that is iced or set on or in a bed of ice.
Glacer
To decorate a cake or other pastry with icing.
Gratiner or Au Gratin
To sprinkle the surface of food with cheese or bread crumbs and butter.
Julienne
Vegetables cut in very slender slices, smaller than match sticks.
Jus or Jus de Viande
The juices that occur naturally from cooking.
Jus Lié
A thickened gravy.
Liaison
Ingredients used for thickening sauces, soups or other liquids.
Marmite
Covered earthenware cooking dish for soup or stews.
Napper
To coat, mask or cover with something.
Nouvelle Cuisine
A style of cooking that features smaller portions where presentation and color play are just as important as the dish itself.
Paner
To coat with egg and bread-crumbs.
Papillote
Wrapping a food (usually fish or meat) in parchment paper before cooking.
Pâte
Uncooked dough or pastry.
Rechauffer
To reheat.
Revenir
To quickly fry meats or vegetables in hot fat to warm them through.
Roux
Melted butter and flour which is used to thicken sauces or soups.
Rouille
Garlic and oil emulsion used as flavoring.
Sauté
To cook foods cut into small pieces in a small amount of fat on high heat.
-- French Cooking Terms --
Have you got a French Recipe to share?
Hi Budding Cooks. Do you have a FRENCH recipe that you'd like to share here? The more the merrier!
You can write it in English (and French too if you want).
