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French in Cooking. Pièce de résistance - the main dish of a meal. Restaurant - A place that prepares and serves food, drink and dessert to customers. Café - a small restaurant where drinks and snacks are sold.
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Restaurant- A place that prepares and serves food, drink and dessert to customers.
Filet- a boneless steak cut from the tenderloin of beef, or boneless, skinless strip of fish
Gratinée- Cooked so as to form the gratin- with a melted cheese top layer
Meringue- A preparation of sugar and the beaten whites of eggs, spread upon pastry, and slightly browned.
Potage- strong broth; a sort of liquid food prepared generally by boiling flesh of some kind.
Chef (cuisinier)-a person who cooks professionally in a professional kitchen setting
Soufflé- light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
Foie Gras- a food product made of the liver of a duck or goose that has been specially fattened.
Fondue- dish of melted cheese or chocolate in which you dip croutons or fruit.
Escargots- a dish of cooked land snails, usually served as an appetizer.
Éclair- a long, thin pastry made with choux dough and filled with a crème.
Caramel- firm chewy candy made from caramelized sugar and butter and milk
Rôtisserie- a small broiller with a motor- driven spit, for barbecueing fowl, beef, etc.
Frappé- a fruit juice mixture frozen to a mush consisting of a liqueur, as crème de menthe, poured or cracked or shaved ice.
Entrée-The main dish of a meal. In France, it’s the appetizer,
Maître d’- a dining-room attendant who is in charge of the waiters and the seating of customers
Bon Vivant- A person having cultivated, refined, and sociable tastes especially with respect to food and drink.
Cordon Bleu- 1. A skilled Chef 2. thin slices of chicken stuffed with cheese and ham and then sauteed
Apéritif-alcoholic beverage taken before a meal as an appetizer
Amuse- gueule- a small appetizer that is served before a main meal begins
Table d’ hôtes- a meal, usually of several preselected and fixed courses, in a restaurant, hotel, or the like, for which one pays a fixed price- all guests sit at a long table.
Dinette- A nook or alcove located in or near a kitchen and used for informal meals.
Canapé-a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.
Crudités-traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce.
Petits fours- a small confection generally eaten at the end of a meal (e.g. with coffee) or served as part of dessert.
Omelette- a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.
