French Cooking Terms
This is Page 2 of our handy food dictionary of French cooking terms.
It's a great resource for those who are interested in venturing into more gourmet cooking.
Even those of us who just watch cooking shows get thrown a French term here and there.
Here is the place to find out what it all means.
This page covers terms starting with the letter G to the letter Z.
French Cooking Terms - Part 2
Glace de Viande
Reduced brown stock used to add color and flavor to sauces.
Gratiner or Au Gratin
To sprinkle the surface of a cooked food with bread crumbs and butter, and sometimes cheese and brown under the broiler. The finished food is referred to as au gratin as in au gratin potatoes.
First course or appetizer.
Jus or Jus de Viande
The juices that occur naturally from cooking.
A thickened gravy.
Ingredients used for thickening sauces, soups or other liquids.
Small diced mixed vegetables, usually containing at least one root vegetable. Sometimes also means a mixture of fruit, like fruit salad.
French word for a covered earthenware container for soup. The soup is both cooked and served in it.
A mixture of braising vegetables.
To hand meat, game or poultry.
A cake tin that is wider at the base than at the top and only about 1" in depth.
To coat, mask or cover with something.
The word literally means "nut". It usually means nut brown in color. For example, beurre noisette is butter browned over heat until it becomes a nut brown color. It can also refer to boneless rack of lamb that is rolled, tied and cut into rounds. The word can also refer to hazelnuts.
A term that refers to the style of cooking that features lighter dishes with lighter sauces and very fresh ingredients.
More French Cooking Terms
A very thick mixture, usually made from a combination of flour, butter and milk, that is used as a base for dishes such as soufflés and fish cakes.
To coat with egg and crumbs before frying.
A wrapping of parchment paper around fish or meat used for cooking. The paper retains moisture in the food.
Refers to potatoes molded into balls with a melon scoop and fried or roasted.
A basic mixture or paste. Often refers to uncooked dough or pastry.
A paste made of liver, pork or game.
A sweet or pastry, it also refers to a cake shop.
To insert fat, bacon, ham etc into meat or poultry.
A young chicken.
Minced fish or meat mixture that is formed into small shapes and poached. It also refers to a shape that the minced mixture is made into.
Flour mixed with water or egg white and used to seal pans when cooking food slowly. Often used when cooking a ragoût.
To quickly fry meats or vegetables in hot fat to warm them through.
Melted butter to which flour has been added. Used as a thickener for sauces or soups.
Garlic and oil emulsion used as flavoring.
A deep frying pan with a lid, used for recipes that require fast frying, then slow cooking.
Pâté or mixture of minced ingredients, baked or steamed in a loaf shaped container.
A dish cooked in a mould that is higher than it is wide and has sloping sides.
A type of sauce made from butter, flour, cream and stock.
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