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French Cooking Terms

Comments Off on French Cooking Terms | May 30, 2013

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veggies at green grocerThis is our handy food dictionary of French cooking terms, for those who are interested in venturing into more gourmet cooking.

It is divided into two sections.

On this page you will find terms that begin with the letters A to F.

Look here for French cooking terms that begin with the letters G to Z.

French Cooking Terms

 

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A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.

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Creamy pudding that is made with cream and eggs, then set with gelatin.

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Fritters. Small dollops of dough that are fried.

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Butter and flour mixed together in equal parts and used to thicken liquids.

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Browned butter.

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A shellfish soup that has been thickened.

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A stew made from meat that has not been browned or fried. Usually refers to stews made of lamb, chicken or veal.

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Small puff pastry cases.

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Broth or stock.

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A mixture of fresh herbs tied together with string and used to flavor stews, soups etc. It refers to a mix of parsley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before serving.

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Vegetables cut into very small diced pieces.

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An appetizer consisting of a small bread or biscuit base covered with a flavored topping.

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Browned bread crumbs.

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To remove the backbone from a rack of ribs.

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To chop roughly

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Broth that has been made clear.

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A thick sauce usually made from one main ingredient, such as raspberry coulis.

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Flavored liquid used for cooking fish.

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Very thin pancakes.

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A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.

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Bread piece dipped in butter and baked until it is crisp.

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Crust. Sometimes refers to a pastry crust, sometimes to toasted or fried bread.

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Small cubes of bread used as a garnish is salads and soups.

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Small mould shaped like a castle used for moulding salads or baking cakes.

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To deglaze, to loosen browned juices and fat from the bottom of a frying pan or saucepan by adding liquid, bringing to a boil and stirring. The liquid is usually water, wine or broth.

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To extract juices from meat, fish or vegetables, usually by salting them, then soaking or washing. It is usually done to remove a strong taste.

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To skim off the scum that accumulates at the top of a stock or sauce.

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Finely chopped raw mushrooms, used as a stuffing. Sometimes combined with chopped ham or scallops.

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Sirloin steak.

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The term used to refer to something served before the main course but is used now to refer to the actual main course.

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Dessert or sweet, but not including pastries.

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A thin slice of meat that is often pounded out to make it thinner.

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Stuffing.

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To set alcohol on fire.

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Something that is iced or set on or in a bed of ice.

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A stew made from poultry, meat or rabbit that has a white sauce.


Click here to go to the second half of our French cooking terms dictionary.


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