This document provides French culinary terms with definitions. Some key terms include: - Aperitif - a drink served before a meal to stimulate the appetite. - Café - coffee. Café au lait is coffee with milk and café crème is coffee with cream. - Boeuf - beef. Common dishes include rôti de boeuf which is roast beef. - Poulet - chicken. - Poisson - fish. Bouillabaisse is a rich Provençal fish stew. - Fromage - cheese.

1. FRENCH CULINARY
TERMS

2. APERITIF [apay-rit-eef] a drink served before a
meal to stimulate the appetite.

3. BIER [beer] beer

4. CAFÉ [caffay] coffee

5. CAFÉ AU LAIT [ caffay oh lay] coffee with milk

6. CAFÉ CRÈME[ caffay crem] coffee with cream

7. CHOCOLAT CHAUD [shoh-koh lah shoh] hot
chocolate

8. CIDRE [sider] cider; nonalcoholic fresh apple
drink

9. CITRON PRESSE[ see-tro-pre-she] lemonade

10. EAU[oh] water
EAU MINERALE [ oh me-neh-rahl] mineral water

11. BOUDIN NOIR [ booda(n) nwa] black pudding;
sausage made from pig’s blood

12. BOUILLABAISSE [ boo-ya-bayss] rich Provençal
stew of fish mussels etc. Simmered with herbs

13. BOUILLON [ boo-y-o(n)] meat or vegetable broth

14. BRIOCHE [ bree-osh] light soft roll made from
yeast dough with eggs and butter

15. BOCHETTE [bro-shett] skewer on which pieces
of meat are cooked

16. CACAHUATÉS [kah-ka-wet] peanut

17. CANARD [can-ar] duck

18. CARTE [ kahrt] menu

19. CÉLERI [ sel-ree] celery

20. CERISE [se-reez] cherry

21. CHAMPIGNON [sham-pin-yawn] mushroom

22. CHATEAU BRIAND [shat-oh-bree-ond] tender thick
fillet steak

23. CHACUTERIE [shah-ku-te-ree] processed meat

24. CHOU [shoo] cabbage

25. CHOUX FLEUR [shoo-flur] cauliflower

26. CHOUX DE BRUSSELS [ shoo-brusel] Brussels
sprout

27. CITRON [se-tro] lemon

28. CORNICHON [korn-ee-sho(n)] pickled small
cucumber

29. CRÊPE[krep] very thin pancake cooked on both
sides , usually filled and rolled up when served.

30. COQUILLE [coh-kee] shell

31. COURGETTE [koor-zjet] zucchini

32. COQUILLE SAINT [ coh-kee san] scallop served
cooked in a creamy sauce

33. CREVETTES [ kruh-vet] shrimps

34. • CROISSANT [ kwa-sahn] crescent shape roll

35. CRUDITES [ kroo-di-tay] bite-sized pieces of
vegetables served as an appetizer

36. ECREVISEES [ eh-kruh-vees] crayfish

37. ENDIVES [endeev] endive

38. ENTRECÔTE [ahn-truh-coat] rib steak of beef

39. • ÉPINARDS [ ay-peenard] spinach

40. ESCARGOT [ess-car-go] snail

41. ESCALOPE DE VEAU [ ess-cal-op duh voh] thin
slice of boneless meat

42. • FARCI [farsee] stuffed

43. FLAN [fla] baked custard

44. FOIE [ fwah] liver

45. FRAISE [ frez] strawberry

46. FRITE [freet] fried

47. • GLACON [ glah-so] ice cube

48. MARTINI [ mahr-te-nee] cocktail

49. LIMONADE [ lee-mo-nahd] drink made from
lemon

50. LAIT [lay] milk [oh lay] with milk

51. • JUS DE FRUIT [ zhoo duh fruit] fruit juice

52. • VIN BLANC [vahn blahn] white wine

53. SODA ORANGE [ so-dah-o-razh] orange flavored
softdrink

54. THE [te] tea

55. THE AU CITRON [te-oh si-tro] tea with lemon

56. VIN [vahn] wine

57. • VIN ORDINAIRE [van awrdee-ner] –Ordinary Wine
• VIN ROSE [van roh-zay] – Rose Wine

58. • ARTICHAUT [ arti-show] artichoke
• ASPERGE [ ah- sprerrzh] asparagus

59. • AGNEAU [anyo] lamb
• AIL [ahyuh] garlic

60. • VIN ROUGE [ van roozh] red wine
• ABRICOT [ah-bree-koh] apricot

61. • ANANAS [ah-nah-nah] pineapple
• ANCHOIS [an-shwah] anchovy

62. • AUBERGINE [oh bear-zjeen] eggplant
• BABA AU RHUM [bah-bah-oh-rom] sponge cake
soaked in rum sauce

63. • BEIGNET [bay-nyay] fritter is any kind of food
coated in batter and deep fried.
• BETTERAVE [be-travh] sugar beets

64. • BEURRE [ burr] butter
• BISCUIT [bess-kwee] cookies, crackers

65. • BAGUETTE [bah-ghet] long thin loaf of bread
• BECHAMEL [ bay-sha-mel] sauce made by
adding milk to a roux

66. • BOUEF [burf] beef
• BON BON [bo-bo] candy

67. • GRILLADE [gree-yahd] broiled meat
• HARICOT [ arry-cot] bean

68. • HUITRES [ ooee-truh] oyster
• JAMBON [zjom-bo(n)] ham

69. • HOMARD [oh-mahr] lobster
• HUILE [ooee] oil

70. • GATEAU [gah-toe] cakes
• GLACE [ glahs] ice cream

71. • FROMAGE [ from-ahje] cheese
• FRUIT S DE MER [frooee duh mair]seafood
(literally “fruit of the sea”)

72. • MACEDOINE [mass-ay-dwaan] diced fruit or
vegetables
• MAIS [mah-ees] corn

73. • MIEL [myel] honey
• MOUTARDE [moo-tard] mustard
• MOUTON [moo-to] mutton

74. • NAVET [ na-vay] turnip
• OUEF [ erf] egg

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. • PAIN [pa(n)] bread
• PAMPLEMOUSSE [ pa-pluh-moos] grapefruit
• PANÉ [ pan-ay] fried in breadcrumbs

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. • 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. • POMME DE TERRE [pom duh tair] potato
• PORC [ por] pork
• POTAGE [ pot-ahzj] soup
• POULET [ poo-lay] chicken
• RAGOÛT [ rag-oo] stew

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. • 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