French in Cooking

1. FrenchinCooking

2. Pièce de résistance- the most important dish of a meal

3. Restaurant- A restaurant prepares and serves food, drink and dessert to customers.

4. Café- a small restaurant where drinks and snacks are sold.

5. Filet- a boneless steak cut from the tenderloin of beef.

6. Terrine- Usually describes a kind of pâté made of pieces of meat in a deep dish with straight sides. Can also be used to describe the dish itself.

7. Gratinée- Cooked so as to form the gratin- with a melted cheese top layer

8. Julienne-avegetable cut into thin strips

9. Meringue- A preparation of sugar and the beaten whites of eggs, spread upon pastry, and slightly browned.

10. Pâté- a mixture of meat or seafood ingredients to create a spread

11. Potage- strong broth; a sort of liquid food prepared generally by boiling flesh of some kind.

12. Etiquette- the standards of proper social manners.

13. Chef (cuisinier)-a person who cooks professionally in a professional kitchen setting

14. Soufflé- light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit

15. Foie Gras- a food product made of the liver of a duck or goose that has been specially fattened.

16. Sorbet- Ice cream made of fruit, sugar, and water.

17. Fondue- dish of melted cheese or chocolate in which you dip croutons or fruit.

18. Champagne- a sparkling, clear, celebration wine.

19. Escargots- a dish of cooked land snails, usually served as an appetizer.

20. Éclair- a long, thin pastry made with choux dough and filled with a crème.

21. Praline- sugared almond

22. Bisque- a thick cream soup made from shellfish

23. Crème Brulée- crème and egg dessert with sugary crust.

24. Filet mignon- delicate piece of meat

25. Biscuit- piece of bread served with dinner

26. Caramel- firm chewy candy made from caramelized sugar and butter and milk

27. Rôtisserie- a small broiller with a motor- driven spit, for barbecueing fowl, beef, etc.

28. Frappé- a fruit juice mixture frozen to a mush consisting of a liqueur, as crème de menthe, poured or cracked or shaved ice.

29. Flambé- served in flaming liqueur, esp. brandy.

30. Entrée-The main dish of a meal

31. A la Carte- With a separate price for each item on the menu

32. Buffet- Self service to a spread of food

33. Banquet- A fancy reception dinner

34. Maître d’- a dining-room attendant who is in charge of the waiters and the seating of customers

35. A Votre Santé- “To your health”/ “cheers”- used as a toast

36. Gourmet- A person who enjoys good quality food

37. Gourmand- A person who loves to eat

38. Bon Vivant- A person having cultivated, refined, and sociable tastes especially with respect to food and drink.

39. Dessert- Last sweet course of a meal

40. Cordon Bleu- 1. A skilled Chef 2. thin slices of chicken stuffed with cheese and ham and then sauteed

41. Connoisseur- A person who knows a lot about an area

42. Apéritif-alcoholic beverage taken before a meal as an appetizer

43. Hors d’ oeuvres- Appetizers

44. Amuse- gueule- a small appetizer that is served before a main meal begins

45. 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.

46. Dinette- A nook or alcove located in or near a kitchen and used for informal meals.

47. Canapé-a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.

48. Crudités-traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce.

49. Café au lait- coffe with milk

50. Petits fours- a small confection generally eaten at the end of a meal (e.g. with coffee) or served as part of dessert.