Chef License Plate Frames for your car 2 for $5
Updated
3/8/04 9:16pm
Food is a language known internationally. The profession of cooking is universal throughout the world. Common terms and definitions make it possible for chefs all over the world to communicate Even if they all speak different languages.
These terms are the foundation for the chef's common language.
Abaisse- A piece of dough rolled to requred size
Abattis- Winglets, giblets of poultry
Abricot- Apricot
Agiter- to stir
Agneau- Lamb
Aigrefin- Haddock
Aiguillettes- Meat of fish cut into ine strips
Ail- Garlic
Airelle Rouge- cranberry
A la- In the style of, ex-(a la Francaise =in the style of France)
a la carte- A list of food items each priced seperately
a la mode- In the fashion
al dente- firm, to the bite
Allumettes- Match sized knife cut,(usually potatoes)same size as julienne)
Anchoois- Anchovy
Anglais- English style,(meaning bland-plain cooked food)
Annoncer- To announce(call out orders)
Antipasto- Italian cold appetizer
Argenteuil- District in france known for its asparigus
Aromates- Herbs, spices & flavorings( aromatic)
Arrowroot- Starch obtained from the arrowroot plant;used to thicken
Artichaut- Artichoke
Asperge- Asparagus
Aspic- A clear jelly made from the concentrated liquid in which meat, poultry or fish was cooked.
Au bleu- A term to describe the cooking method of cooking live fish in court bouillon(see glossary)
Au Four- In the oven
Au jus- THe natural juice TOP
Bain-Marie- A double boiler used for cooking(insulated from direct heat)
Ballotine- Stuffed boneless game or domestic bird
Bar- 1. Bass(fish) 2.gin mill
Barder- To cover meats with fat during cooking proces
Baron- Mutton or lamb; the saddle with legs attached
Barquette- A sall boat shaped piece of pastry or mold
Bar raye- Rock salmon
Basilic- Basil
Baste- To moisten the meat in the oven, to aviod over-drying
Batter- A liquid dough, usually thin enough to pour
Batterie de cuisine- Equipment found in the kitchen
Becassine- snipe
Bechamel- Basic milk sauce(white); one of the five mother sauces
Beignets- Fritters
Beurre- Butter
Buerre Manie- Butter (kneaded) used for thickening sauces
Bien Cuit- well cooked
Bisque- A thick cream soup made from shellfish ex;Lobster,crab.etc
Blanc- White
Blanc d'Oeuf- Egg whites
Blanchir- To blanch, to par cook by immersion in water briefly, and "shocking" in ice water
Blanquette- Ragout or stew made of veal or lamb in a rich VELOU TE sauce
Bleu- Blue, applies to very rare-cooked meat
Boeuf- Beef
Bombes- ice cream dessert
Bordure- Border(usually applies to plate presentation)
Bouchees- small puff pastries
Boudin,Noir- Blood sausage, or black pudding
Bouillabaisse- a fish stew, naitive to southern France
Bouillir, Bouilli- To boil, Boiled
Bouillon- Reduced meat stock
Boulanger- Baker
Bouquet Garni- thyme,bay leafs, celery, parsly & leek tied together and used to flavor stocks nd soups.
Bourgeoise- Meats served with vegetables
Bourgogne- Burgundy
Braiser- to braise
Braisiere- braising pan or stewing pan
Brider- to truss or tie meator poultry
Brochette- Cubes of meat on a skewer;broiled
Bronoise- Vegetables cut into fine, small dice; madefrom julienne
Brut- course
Bruxelloise- In the Brussels style (with brussels sprouts)
Cabillaud- Cod fish
Caille- Quail
Canapes- Pieces of toasted bread, garnished & served as appetizers
Canard- duck
Canard Sauvage- Wild duck
Cantaloup- melon
Caramel- Melted sugar to the brown stage
Caramelize to- to cook to release natural sugars, or until reaching brown color
Carbonnade- braised steak
Carcasse- Bone structure without the meat
Carpe- carp
Carre- Rack of veal or lamb
Carrelet- Flounder
Cartouche- a greased round of paper used to cover meats during cooking process
Casserole- A fireproof dish, or food prepared in a casserole dish
Cassis- Black currant & black currant liquer
Cassoulet- Dish containing beans, pork, mutton, goose, or duck
Cayenne- a hot red pepper
Celeri-rave- Celeriac or celery root
Cepe- Edible fungus, native to the mushroom family
Cerefeuil- Chervil
Cerise- Cherry
Cervelle- Brain
Champignon- Mushroom
Chanterelles- Mushrooms
Chantilly- whipped cream sweetened wit sugar
Chapelure- Bread crumbs
Charcutier- Butcher and sausage maker
Charcuterie- Butcher shop
Chateaubriand- Double steak cut from the beef tenderloin
Chaud-froid- hot, cold; Food coated with cold, white sauce
Chef de Cuisine- Chef in charge/executive chef
Chef de partie- Chef in charge of a section of the kitchen
Chevreuil- Venison
Chicoree- Endive
Chiffonnade- A ribbon like cut of leafy vegetables ie;lettuce
Chinois- A cone- shaped strainer or sieve
Chipolata- A type of small sausage or/a type of pastry used for eclairs
Choucroute- Saurkraut pickeled with salt & fermented
Chou-fleur- Cauliflower
Clouter- Onion cloute; an onion studded with cloves
Cocotte- An oven proof dish (small)
Commis- Apprentice in the kitchen or dining room
Compote- Stewed fruit
Concasser- to chop roughly(usually tomatoes)
Concombre- cucumber
Confiture- Jam
Coq au Vin- Chicken in which is cooked in a wine sauce
Coquille-Cooked and served in a shell
Coquille St Jaques- A scallop
Corbeille- Basket
Corser- To flavor and enrich
Cote- A cut of meat; a piece of meat attached to the rib(cote de boeuf)
Cotelette- cutlet
Couper- to cut
Coupes- small bowls
Courgette- Zucchini
Court-Bouillon- A poaching liquid used to cook fish, etc.
Creme- cream
Crevette-(rose)- Prawn
Crevette-(grise)- Shrimp
Croissants- Crescent shaped french rolls
Croquette- breaded, deepfried
Croustade- pastry crust
Croutons- toasted(usually fried) piececs of bread.
Cru- raw
Cuire- to cook
Cusine Brigade- Staff orginization set up within the kitchen
Cuit- cooked TOP
Darne- a thick steak cut of salmon
Debarrasser- to clear away
Debrider- to remove trussing twine after cooking process
Deglacer- To dilute the roastin plaque with an acid(wine-etc)
Degraisser- To skin off grease from stews, sauces etc.
Demi-glace- Half glaze, usually meaning Brown Sauce made from veal bones
Demi-Tasse- meaning "half Cup"or, a small cup of black coffee
Demi Moore- actress
Depouiller- To remove scum from the surface of a cooking liquid
Des- to dice
Desosser To debone poultry or fish
Diablotins- Small gnocchi or croutons topped with grated cheese and browned
Dinde- Turkey
Dindonneau- Young fresh turkey
Dredge- To coat food with flour
du Jour- meaning literaly "of the day"
Duxelle- Chopped shallots and mushrooms seasoned, cooked in butter
Echalote- Shallot
Eclairs- Choux pastry baked in the size of thick fingers, then filled with cream
Emincer- To mince
en- In, meaning "served in"
en Papillote- technique of cooking (usually fish) in parchment paper
Entrecote- Steak cut fron the sirloin, between the ribs
Entree- United States term, meaning the main course
Entremets- Desserts, or sweets
Entremetier- a chef in which prepares vegetables & egg dishes
Epaule- shoulder
Eperlan- Smelt
Epinards- Spinach
Escalope- a slice; or scallop
Escargot- edible snail
Espagnole- Basic brown sauce
Estouffade- Brown meat stock
Estragon- tarragon
Etuver- To cook slowly covered with a minimum amount of liquid
Fagot- Faggot,Bouquet garni
Faisan- Pheasant
Farce- forcemeat
Fenouil- fennel
Filet- Fillet; a thin cut of meat, fish, poultry removed from the bone
Filet mignon- Small steak from the tenderloin of beef
Fines herbs- A fine mixture of herbs used to season
Flamber- To flame
Flan- open tart
Fletan- Halibut
Foie- Liver
Foie gras- Goose liver
Fond- Basic stock or essences
Fondant- Thick liquid sugar icing
Fond Blanc- white stock
Fond brun- Brown stock
Fonds de Artichaut- artichoke bottoms
Fondue- a cheese dish of melted cheese.Pieces of bread are dipped
Fontaine- A well made in dry flour to add liquid
Fraise- strawberry
Fouetter- to whisk
Framboise- Raspberry
Frangipane- a custard-like pastry creme
Frappe- iced
Frapper- to ice
Fricandeau- said fast, sounds like a swear word.-Veal braised until very tender
Fricassee- a white stew
Frit- Fried
Fumet- Concentrated stock or essence from fish or shellfish
Galantines- Stuffed chicken or veal in the form of a large roll, usually glazed with CHAUD-FROID sauce and decorated for cold buffets
Garbure- a thick vegetable soup
Garde-Manger- Cold kitchen, a chef who is in charge of the cold foods in the kitchen
Garniture- to garnish
Gibier- game
Gigot d'Agneau- Leg of lamb
Glace de Poisson- fish glaze
Glace de Viande- Meat glaze
Glacer- to; (a) freeze or chill (b)to cook to acquire a shiny surface (c) To slightly brown food under a salamander(broiler)
Gnocchi- Dumplings made from potatoes
Gratin- Browned surface of foods cooked in a hot oven or salamander
Groseille- Currant
Hacher- To chop finely
Haricot Blanc- Bean (white)
Haricot Vert- Grean bean
Homard- Lobster
Huitre- Oyster
Jambon- Ham
Jardiniere- A fresh mix of vegetables cut into julienne
Jaune d'Oeuf- Egg yolk
Jus- The natural juice of meat
Jus Lie- Thickened meat juice
Laiture- Lettuce
Langue- tongue
Lapin- rabbit
Lard- bacon or salt pork
Larder- To lard by inserting strips of fat into tough meat with a larding needle to make tender
Laurier- bay leaf
Liaison- A thicking or binding agent, commonly egg yolk or heavy cream to ticken soups & sauces
Lie- slightly thickened
Lier- To thicken (usually with egg yolk)
Macedoine- Diced, mixed vegetables or fruits
Maigre- lean
Mais- Maize, sweet corn
Maitre d'Hotel- Restaurant manager
Marquereau- Mackerel
Marinade- Blends of liquids & flavorings used in marinating to tenderize and flavor tough meat
Marmite- Stockpot
Marron- Chestnut
Medaillons- Round pieces of meat
Melanger- To mix two or more ingredients together
Menthe- Mint
Merluche- Hake
Meuniere A method of cooking in which the meat of fish is DREDGED in flour and shallow fries in butter & served with sauce meuniere
Mirepoix- Diced vegetables and herbs used to flavor stocks,sauces &soups
Mise en place- Everything in its place. A means of kitchen orginization
Mollet- soft boiled egg
Monter- The beating og cream, eggwhites..etc
Monter au Beurre- "to mount with butter" to thicken sauces with pieces of cold whole butter
Mouton- Mutton
Mulet- Mullet
Mur- ripe
Mure- Blackberry TOP
Napper- to coat with sauce
Navet- Turnip
Noisette- A round piece of meat of veal or lamb tenderloin.(b)small potato balls
Nouilles- Noodles
Noques- flour dumplings
Ole- Goose
Oignon- onion
Oseille- Sorrel
Pailles- Straw (straw potatoes)
Panada- a binding agent
Paner- to coat with breadcrumbs;pane
Paprika- Hungarian & Spanish red pepper
Parer- To trim meat
Parfumer- a bouquet of aromatic herbs
Paysanne- Triangular shaped slices of vegetables
Peche- peach
Perche- Perch
persil- parsley
Petits Fours- small fancy cakes, decorated & iced
Piccata- small veal cutlets
Piece montee- Centerpiece on a platter or buffet
Pilaf- a rice dish without meat
Plat- Plate or dish
Plongeur- Pot washer
plat du Jour- dish of the day
Poach- To cook in simmering liquid
Poire- Pear
Poivre- Pepper
Pomme- Apple
Pomme de terre- Potato
Porc- pork
Potage- Soup
Pot-au-feu- Rich soup with bountiful meats and vegetables
Potiron- pumpkin
Poule- Hen
Poisson- fish
Poussin- Young chicken
Profiteroles- Small balls made out of choux
Prune- plum
Puree- Mashed, sieved or blended
Quartier- to quarter
Quenelles- dumplings made of different meats
Quiche- thick pie dough filled with a cooked egg mixture
Radis- Radish
Ragout- a rich stew made of meat or poultry
Railfort- Horseradish
Ramequin- A dish in which food is cooked and served
Ravioli- An Italian pasta filled with meat or cheeses
Reduction- The result of reducing by boiling down sauces to increase consistancy, richness & flavor
Ris- sweetbreads
Romaine- Cos lettuce
Roquefort- A blue semi-soft French cheese
Rotir- to roast
Rotisseur- Roast cooking method
Rouget_ red mullet
Roux- Thickening agent made of equal parts of whole butter and sifted flour, cooked
Royale- Type of cusstard cut into different shapes, used to garnish consumme
Russe- Stew pan
Sabayon- Dessert made of whipped eggs, sugar and wine
Sasir- to sear meat surfaces in hot fat
Salamandre- Salamander-Broiler; top fired grill
Salpicon- a mixture af finely diced meat of ham and mushrooms in sauce
Choucroute- saurkraut
Sauge-sage
Saumon- Salmon
Sauter- to "jump"; cooking by using high heat and tossing.
Sauteuse- Shallow pan with sloping sides(often confused with a sauter pan)
Sautoir- Round shallow heavy pan with straight walls & long handle
Selle- Saddle of lamb
Sorbet- a water ice served between meals to stimulate appetite
Sous Chef- Assistant to Executive Chef
Supreme- Breast of chicken, bone in TOP
Table d'Hote- the set menu at a fixed price
Tasse- served in a cup
Terrine- earthenware casserole
Thon- tuna fish
Tournedos- a small steak from the center of the tenderloin
Tourner- To turn, To shape vegetables or potatoes with a knife
Trancher- to carve or slice
Truffle- a black fungus which grows underground in france TOP
Veau- veal
Veloute- A thick textured white soup or sauce
Viande- Meat
Vol-au-vent- Puff pastry in a shell in which ragout or fricassee is served
Volaille- Poultry
Zabaglione- see Sabayon
Zest- The outer rind of citrus fruit
copyright 1997 Patrick Collins