FRENCH CULINARY    TERMS
APERITIF [apay-rit-eef] a drink served before ameal     to    stimulate      the     appetite.
BIER [beer] beer
CAFÉ [caffay] coffee
CAFÉ AU LAIT [ caffay oh lay] coffee with milk
CAFÉ CRÈME[ caffay crem] coffee with cream
CHOCOLAT CHAUD [shoh-koh lah shoh] hot chocolate
CIDRE [sider] cider; nonalcoholic fresh apple  drink
CITRON PRESSE[ see-tro-pre-she] lemonade
EAU[oh] waterEAU MINERALE [ oh me-neh-rahl] mineral water
BOUDIN NOIR [ booda(n) nwa] black pudding;  sausage made from pig’s blood
BOUILLABAISSE [ boo-ya-bayss] rich Provençal stew of fish mussels etc. Simmered with herbs
BOUILLON [ boo-y-o(n)] meat or vegetable broth
BRIOCHE [ bree-osh] light soft roll made from yeast dough with eggs and butter
BOCHETTE [bro-shett] skewer on which pieces of meat are cooked
CACAHUATÉS [kah-ka-wet] peanut
CANARD [can-ar] duck
CARTE [ kahrt] menu
CÉLERI [ sel-ree] celery
CERISE [se-reez] cherry
CHAMPIGNON [sham-pin-yawn] mushroom
CHATEAU BRIAND [shat-oh-bree-ond] tender thick  fillet steak
CHACUTERIE [shah-ku-te-ree] processed meat
CHOU [shoo] cabbage
CHOUX FLEUR [shoo-flur] cauliflower
CHOUX DE BRUSSELS [ shoo-brusel] Brussels sprout
CITRON [se-tro] lemon
CORNICHON [korn-ee-sho(n)] pickled small  cucumber
CRÊPE[krep] very thin pancake cooked on both  sides , usually filled and rolled up when served.
COQUILLE [coh-kee] shell
COURGETTE [koor-zjet] zucchini
COQUILLE SAINT [ coh-kee san] scallop served cooked in a creamy sauce
CREVETTES [ kruh-vet] shrimps
• CROISSANT [ kwa-sahn] crescent shape roll
CRUDITES [ kroo-di-tay] bite-sized pieces of  vegetables served as an appetizer
ECREVISEES [ eh-kruh-vees] crayfish
ENDIVES [endeev] endive
ENTRECÔTE [ahn-truh-coat] rib steak of beef
• ÉPINARDS [ ay-peenard] spinach
ESCARGOT [ess-car-go] snail
ESCALOPE DE VEAU [ ess-cal-op duh voh] thin  slice of boneless meat
• FARCI [farsee] stuffed
FLAN [fla] baked custard
FOIE [ fwah] liver
FRAISE [ frez] strawberry
FRITE [freet] fried
• GLACON [ glah-so] ice cube
MARTINI [ mahr-te-nee] cocktail
LIMONADE [ lee-mo-nahd] drink made from  lemon
LAIT [lay] milk [oh lay] with milk
• JUS DE FRUIT [ zhoo duh fruit] fruit juice
• VIN BLANC [vahn blahn] white wine
SODA ORANGE [ so-dah-o-razh] orange flavored  softdrink
THE [te] tea
THE AU CITRON [te-oh si-tro] tea with lemon
VIN [vahn] wine
• VIN ORDINAIRE [van awrdee-ner] –Ordinary Wine• VIN ROSE [van roh-zay] – Rose Wine
• ARTICHAUT [ arti-show] artichoke• ASPERGE [ ah- sprerrzh] asparagus
• AGNEAU [anyo] lamb• AIL [ahyuh] garlic
• VIN ROUGE [ van roozh] red wine• ABRICOT [ah-bree-koh] apricot
• ANANAS [ah-nah-nah] pineapple• ANCHOIS [an-shwah] anchovy
• AUBERGINE [oh bear-zjeen] eggplant• BABA AU RHUM [bah-bah-oh-rom] sponge cake  soaked in rum sauce
• BEIGNET [bay-nyay] fritter is any kind of food  coated in batter and deep fried.• BETTERAVE [be-travh] sugar beets
• BEURRE [ burr] butter• BISCUIT [bess-kwee] cookies, crackers
• BAGUETTE [bah-ghet] long thin loaf of bread• BECHAMEL [ bay-sha-mel] sauce made by  adding milk to a roux
• BOUEF [burf] beef• BON BON [bo-bo] candy
• GRILLADE [gree-yahd] broiled meat• HARICOT [ arry-cot] bean
• HUITRES [ ooee-truh] oyster• JAMBON [zjom-bo(n)] ham
• HOMARD [oh-mahr] lobster• HUILE [ooee] oil
• GATEAU [gah-toe] cakes• GLACE [ glahs] ice cream
• FROMAGE [ from-ahje] cheese• FRUIT S DE MER [frooee duh mair]seafood  (literally “fruit of the sea”)
• MACEDOINE [mass-ay-dwaan] diced fruit or  vegetables• MAIS [mah-ees] corn
• MIEL [myel] honey• MOUTARDE [moo-tard] mustard• MOUTON [moo-to] mutton
• NAVET [ na-vay] turnip• OUEF [ erf] egg
• OUEF MOLLET [ erf moll-lay] soft boiled egg• OUEF AU PLAT [ erf oh plah] fried egg• OUEF BROUILLES [erf brooh-yeh] scram...
• PAIN [pa(n)] bread• PAMPLEMOUSSE [ pa-pluh-moos] grapefruit• PANÉ [ pan-ay] fried in breadcrumbs
• PATE DE FOIE GRAS [pa-tay duh fwah grah]  liver goose or duck paste• PATISSERIE [pat-ees-er-ee] pastry cake• PÊCHE [pays...
• PETIT POIS [ put-ee pwah] pea; literally “little  peas”• PETIT FOUR [put-ee foor] small fancy cake or  biscuit• POIVRE [...
•   POMME DE TERRE [pom duh tair] potato•   PORC [ por] pork•   POTAGE [ pot-ahzj] soup•   POULET [ poo-lay] chicken•   RA...
• RAISIN [re-se sec] raisins• RATATOUILLE [rata-too-wee] Provençal  vegetable stew containing  tomatoes, onions, eggplant,...
• SALADE [sall-ahd] salad• SCUCRÉ [ soo-kray] sugar• TARTE [tart] pie• TOMATE [to-maht] tomato• VEAU [ voh] veal• VINAIGRE...
French culinary terms
French culinary terms
French culinary terms
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French culinary terms

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French Classical Cuisine Culinary Terms with photos

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French culinary terms

  1. 1. FRENCH CULINARY TERMS
  2. 2. APERITIF [apay-rit-eef] a drink served before ameal to stimulate the appetite.
  3. 3. BIER [beer] beer
  4. 4. CAFÉ [caffay] coffee
  5. 5. CAFÉ AU LAIT [ caffay oh lay] coffee with milk
  6. 6. CAFÉ CRÈME[ caffay crem] coffee with cream
  7. 7. CHOCOLAT CHAUD [shoh-koh lah shoh] hot chocolate
  8. 8. CIDRE [sider] cider; nonalcoholic fresh apple drink
  9. 9. CITRON PRESSE[ see-tro-pre-she] lemonade
  10. 10. EAU[oh] waterEAU MINERALE [ oh me-neh-rahl] mineral water
  11. 11. BOUDIN NOIR [ booda(n) nwa] black pudding; sausage made from pig’s blood
  12. 12. BOUILLABAISSE [ boo-ya-bayss] rich Provençal stew of fish mussels etc. Simmered with herbs
  13. 13. BOUILLON [ boo-y-o(n)] meat or vegetable broth
  14. 14. BRIOCHE [ bree-osh] light soft roll made from yeast dough with eggs and butter
  15. 15. BOCHETTE [bro-shett] skewer on which pieces of meat are cooked
  16. 16. CACAHUATÉS [kah-ka-wet] peanut
  17. 17. CANARD [can-ar] duck
  18. 18. CARTE [ kahrt] menu
  19. 19. CÉLERI [ sel-ree] celery
  20. 20. CERISE [se-reez] cherry
  21. 21. CHAMPIGNON [sham-pin-yawn] mushroom
  22. 22. CHATEAU BRIAND [shat-oh-bree-ond] tender thick fillet steak
  23. 23. CHACUTERIE [shah-ku-te-ree] processed meat
  24. 24. CHOU [shoo] cabbage
  25. 25. CHOUX FLEUR [shoo-flur] cauliflower
  26. 26. CHOUX DE BRUSSELS [ shoo-brusel] Brussels sprout
  27. 27. CITRON [se-tro] lemon
  28. 28. CORNICHON [korn-ee-sho(n)] pickled small cucumber
  29. 29. CRÊPE[krep] very thin pancake cooked on both sides , usually filled and rolled up when served.
  30. 30. COQUILLE [coh-kee] shell
  31. 31. COURGETTE [koor-zjet] zucchini
  32. 32. COQUILLE SAINT [ coh-kee san] scallop served cooked in a creamy sauce
  33. 33. CREVETTES [ kruh-vet] shrimps
  34. 34. • CROISSANT [ kwa-sahn] crescent shape roll
  35. 35. CRUDITES [ kroo-di-tay] bite-sized pieces of vegetables served as an appetizer
  36. 36. ECREVISEES [ eh-kruh-vees] crayfish
  37. 37. ENDIVES [endeev] endive
  38. 38. ENTRECÔTE [ahn-truh-coat] rib steak of beef
  39. 39. • ÉPINARDS [ ay-peenard] spinach
  40. 40. ESCARGOT [ess-car-go] snail
  41. 41. ESCALOPE DE VEAU [ ess-cal-op duh voh] thin slice of boneless meat
  42. 42. • FARCI [farsee] stuffed
  43. 43. FLAN [fla] baked custard
  44. 44. FOIE [ fwah] liver
  45. 45. FRAISE [ frez] strawberry
  46. 46. FRITE [freet] fried
  47. 47. • GLACON [ glah-so] ice cube
  48. 48. MARTINI [ mahr-te-nee] cocktail
  49. 49. LIMONADE [ lee-mo-nahd] drink made from lemon
  50. 50. LAIT [lay] milk [oh lay] with milk
  51. 51. • JUS DE FRUIT [ zhoo duh fruit] fruit juice
  52. 52. • VIN BLANC [vahn blahn] white wine
  53. 53. SODA ORANGE [ so-dah-o-razh] orange flavored softdrink
  54. 54. THE [te] tea
  55. 55. THE AU CITRON [te-oh si-tro] tea with lemon
  56. 56. VIN [vahn] wine
  57. 57. • VIN ORDINAIRE [van awrdee-ner] –Ordinary Wine• VIN ROSE [van roh-zay] – Rose Wine
  58. 58. • ARTICHAUT [ arti-show] artichoke• ASPERGE [ ah- sprerrzh] asparagus
  59. 59. • AGNEAU [anyo] lamb• AIL [ahyuh] garlic
  60. 60. • VIN ROUGE [ van roozh] red wine• ABRICOT [ah-bree-koh] apricot
  61. 61. • ANANAS [ah-nah-nah] pineapple• ANCHOIS [an-shwah] anchovy
  62. 62. • AUBERGINE [oh bear-zjeen] eggplant• BABA AU RHUM [bah-bah-oh-rom] sponge cake soaked in rum sauce
  63. 63. • BEIGNET [bay-nyay] fritter is any kind of food coated in batter and deep fried.• BETTERAVE [be-travh] sugar beets
  64. 64. • BEURRE [ burr] butter• BISCUIT [bess-kwee] cookies, crackers
  65. 65. • BAGUETTE [bah-ghet] long thin loaf of bread• BECHAMEL [ bay-sha-mel] sauce made by adding milk to a roux
  66. 66. • BOUEF [burf] beef• BON BON [bo-bo] candy
  67. 67. • GRILLADE [gree-yahd] broiled meat• HARICOT [ arry-cot] bean
  68. 68. • HUITRES [ ooee-truh] oyster• JAMBON [zjom-bo(n)] ham
  69. 69. • HOMARD [oh-mahr] lobster• HUILE [ooee] oil
  70. 70. • GATEAU [gah-toe] cakes• GLACE [ glahs] ice cream
  71. 71. • FROMAGE [ from-ahje] cheese• FRUIT S DE MER [frooee duh mair]seafood (literally “fruit of the sea”)
  72. 72. • MACEDOINE [mass-ay-dwaan] diced fruit or vegetables• MAIS [mah-ees] corn
  73. 73. • MIEL [myel] honey• MOUTARDE [moo-tard] mustard• MOUTON [moo-to] mutton
  74. 74. • NAVET [ na-vay] turnip• OUEF [ erf] egg
  75. 75. • OUEF MOLLET [ erf moll-lay] soft boiled egg• OUEF AU PLAT [ erf oh plah] fried egg• OUEF BROUILLES [erf brooh-yeh] scrambled eggs
  76. 76. • PAIN [pa(n)] bread• PAMPLEMOUSSE [ pa-pluh-moos] grapefruit• PANÉ [ pan-ay] fried in breadcrumbs
  77. 77. • PATE DE FOIE GRAS [pa-tay duh fwah grah] liver goose or duck paste• PATISSERIE [pat-ees-er-ee] pastry cake• PÊCHE [paysh] peach
  78. 78. • PETIT POIS [ put-ee pwah] pea; literally “little peas”• PETIT FOUR [put-ee foor] small fancy cake or biscuit• POIVRE [pwahv-ruh] Pepper• POMME [pom] apple
  79. 79. • POMME DE TERRE [pom duh tair] potato• PORC [ por] pork• POTAGE [ pot-ahzj] soup• POULET [ poo-lay] chicken• RAGOÛT [ rag-oo] stew
  80. 80. • RAISIN [re-se sec] raisins• RATATOUILLE [rata-too-wee] Provençal vegetable stew containing tomatoes, onions, eggplant, capsicums, and zucchini, flavored with garlic and pepper• RIZ [ree] rice• RÔTI [roh-tee] roast meat (rôti de boeuf)
  81. 81. • SALADE [sall-ahd] salad• SCUCRÉ [ soo-kray] sugar• TARTE [tart] pie• TOMATE [to-maht] tomato• VEAU [ voh] veal• VINAIGRETTE [ vi(n)-an-gret] mixture of oil and vinegar or lemon juice used to dress salad• VOLAILLE [voll-eye-yuh] poultry

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