French in Cooking. Pièce de résistance - the main dish of a meal.
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Transcript of French in Cooking. Pièce de résistance - the main dish of a meal.
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French in Cooking
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Pièce de résistance- the main
dish of a meal
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Restaurant- A place that prepares and serves food, drink and
dessert to customers.
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Café- a small restaurant where drinks and snacks are sold.
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Filet- a boneless steak cut from the tenderloin of beef, or boneless, skinless strip of fish
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Gratinée- Cooked so as to form the gratin- with a melted
cheese top layer
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Julienne-a vegetable cut into thin strips
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Meringue- A preparation of
sugar and the beaten whites of eggs, spread upon pastry, and slightly browned.
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Potage- strong broth; a sort of liquid food prepared generally by boiling
flesh of some kind.
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Etiquette- the standards of proper social manners.
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Chef (cuisinier)-a person who cooks professionally in a
professional kitchen setting
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Soufflé- light fluffy dish of egg yolks and stiffly beaten egg whites mixed
with e.g. cheese or fish or fruit
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Foie Gras- a food product made of the liver of a duck or goose that
has been specially fattened.
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Sorbet- Ice cream made of fruit, sugar, and water.
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Fondue- dish of melted cheese or chocolate in which you dip croutons or
fruit.
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Champagne- a sparkling, clear, celebration wine.
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Escargots- a dish of cooked land snails, usually served as an
appetizer.
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Éclair- a long, thin pastry made with choux dough and filled with a crème.
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Praline- sugared almond
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Bisque- a thick cream soup made from shellfish
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Crème Brulée- crème and egg dessert with sugary crust.
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Filet mignon- delicate piece of meat
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Biscuit- piece of bread served with dinner
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Caramel- firm chewy candy made from caramelized sugar and butter and
milk
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Rôtisserie- a small broiller with a motor- driven spit, for barbecueing fowl,
beef, etc.
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Frappé- a fruit juice mixture frozen to a mush consisting of a liqueur, as crème de menthe, poured or cracked or shaved
ice.
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Flambé- served in flaming liqueur, esp. brandy.
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Entrée- The main dish of a meal.
In France, it’s the appetizer,
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A la Carte- With a separate price for each item on the menu
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Buffet- Self service to a spread of food
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Banquet- A fancy reception dinner
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Maître d’- a dining-room attendant who is in charge of the waiters and the seating of customers
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A Votre Santé- “To your health”/ “cheers”- used as a toast
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Gourmet- A person who enjoys good quality food
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Gourmand- A person who loves to eat
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Bon Vivant- A person having cultivated, refined, and sociable
tastes especially with respect to food and drink.
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Dessert- Last sweet course of a meal
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Cordon Bleu- 1. A skilled Chef
2. thin slices of chicken stuffed with cheese and ham and then sauteed
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Connoisseur- A person who knows a lot about an area
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Apéritif- alcoholic beverage taken before a meal as an appetizer
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Hors d’ oeuvres- Appetizers
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Amuse- gueule- a small
appetizer that is served before a main meal begins
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Table d’ hôtes- a meal, usually of several preselected and fixed
courses, in a restaurant, hotel, or the like, for which one pays a fixed price- all guests sit at a
long table.
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Dinette- A nook or alcove located in or near a kitchen and used for informal meals.
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Canapé- a small, prepared and usually decorative food, held in the fingers
and often eaten in one bite.
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Crudités- traditional French appetizers comprising sliced or whole raw
vegetables which are dipped in a vinaigrette or another dipping sauce.
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Café au lait- coffe with milk
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Petits fours- a small confection generally eaten at the end of a meal (e.g. with coffee) or served as part of
dessert.
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Omelette- a dish made from beaten eggs quickly cooked with butter or
oil in a frying pan, sometimes folded around a filling such as cheese,
vegetables, meat (often ham), or some combination of the above.
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Bouillon- a clear seasoned broth
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Cognac- high quality grape brandy distilled in the Cognac district of France
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Mayonnaise- a spread used on sandwiches
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Soupe du jour- A soup featured by a restaurant on a given day
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Vinaigrette- is a mixture of salad oil and vinegar, often flavored with herbs,
spices, and other ingredients, most commonly used as a salad dressing.
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Consommé- clear soup usually of beef or veal or chicken
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Beignet-French fritter: a deep-fried, yeast-raised doughnut dusted with
confectioners' sugar
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Profiterole- a small hollow pastry that is typically filled with cream and
covered with chocolate
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Croûtons- Small toasted squares of bread, used to top salads.
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Légumes-plants of the pea or pod family, including peas, beans and
lentils.
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Croque- Monsieur- a hot ham and cheese grilled sandwich
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Petit beurre- a small, usually oblong butter cookie.
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Truffes- black or white rare mushrooms
-small chocolate bites covered in cocoa powder
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Mousse- Mousse is a form of light and creamy dessert typically made from
egg and cream, usually in combination with other flavors such as chocolate or pureed
fruit
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(sauce) Hollandaise- a sauce made with eggs and butter with lemon juice
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Baguette- a specific shape of bread, commonly made from basic lean dough, distinguishable by its length, very
crisp crust, and slits cut into it
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Bombe Glacée- an ice-cream dessert frozen in a spherical mould
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Bonbons- a candy that usually has a center of fondant or fruit or nuts
coated in chocolate
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Crêpes- Thin, French pancakes used in desserts or savory dishes
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Quiche- unsweetened custard in a pie shell with bacon, Swiss cheese,
spinach, mushrooms, or ham.
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Sirop- sweet fruit and sugar mix used to top foods or mix in with water
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Coq au vin- chicken and onions and mushrooms braised in red or
white wine and seasonings
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Savarin- a sponge cake baked in a ring mold
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Sauce (béarnaise)-Classic French sauce made with a
reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Served with meat, fish, eggs, and
vegetables.
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Purée- to mash
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Sauté- to lightly fry in butter
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Au gratin- vegetables covered with cheese and roasted in the oven
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Provençal- prepared in the style of Provence, in south of France, usually, with olive oil, garlic, thyme, rosemary
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Emincé- a term used to describe meat, vegetables, or fish sliced very thinly,
placed in an earthenware dish and simmered in added sauce.
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Nouvelle cuisine- a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy
use of butter and cream
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Casserole- dish of several ingredients put to cook in the oven
together in one pot
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A la mode- with ice cream on top or on the side
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Au jus- served with/in its natural juices or gravy
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Au naturel- dishes cooked as simply as possible and served with a
minimum of accompaniments
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Madeleines- A bite sized cake made originally made in Lorraine, France.
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Poutine- A dish eaten primarily in Quebec and Ontario, Canada. It consists of fries with gravy and curd cheese.
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Beurre blanc- butter sauce with white wine
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Consommé-A clear soup made from concentrating stock ort broth.
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En croûte- A dish that has been wrapped in pastry dough then put in the oven to bake.
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Tarte tatin- An upside-down tart with apples that are caramelized before the tart is cooked
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À la vapeur- means steamed. This describes the technique usually used to cook fish and other lean meats.
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Aïoli- A traditional sauce made of garlic, olive oil, lemon juice, and egg yolks. It is similar to mayonnaise.
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Au Bain-marie- A water bath made by putting a pan or bowl of food over a pan of hot water which should be kept at just below boiling point.
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Bavarois- A delicate cream dessert with a crème Anglaise base made from either milk, cream or a fruit puree and then aerated with whipped cream and whipped egg whites before being set in the refrigerator with gelatin.
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Blanchir/To blanch • You blanch vegetables by submerging them briefly in boiling, salted water
and then remove them as soon as they are semi-tender. Salt in the water helps vegetables keep their vibrant original hue. Plunge the blanched vegetables into a bowl filled with ice to set their color and prevent further cooking.
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escalopeA piece of meat thinned out with a mallet or a rolling pin.
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rouxA mixture of flour and a fat of some sort (butter or an oil).
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Le Steak Tartare
• An unusual dish, made up of raw chopped meat, herbs, and spices.
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Sommelier- the wine stewart in a restaurant
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Pâté- a mixture of meat or seafood ingredients to create a spread
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Terrine- Usually describes a kind of pâté made of pieces of meat in a deep dish with straight sides. Can also be used to describe the dish itself.
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A la…- in the style of
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Brut- used to describe an extremely dry wine
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Grillé- grilled
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Bûche de Noël-(sponge) rolled and frosted to resemble a log.
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Brioche-a highly enriched bread of French origin, whose high egg and butter content give it a rich and tender crumb.
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Crème fraîche -Thick whipping cream/ sour cream
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Feuilleté- served in a puff pastry in many thin flaky layers
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Demi-glace-a rich brown sauce served over meat.
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Andouille- A spicy pork sausage seasoned with garlic used especially in Cajun cooking
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Ganache- Whipped frosting made with semi-sweet chocolate used to fill pastries and other sweets
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à la King• A Béchamel sauce containing mushrooms,
green peppers, and red peppers or pimentos.
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Béchamel sauce• A white sauce made with roux and cooked
with milk.
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Coquilles• Scallops served with white wine sauce in
scallop shells.
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Bourguignonne sauce• A red wine sauce made with onions, parsley,
and cayenne pepper.
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Beef en Daube• A stew made with inexpensive beef,
vegetables, wine, garlic and herbs.
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Tournedos• The center part of a beef tenderloin. The filet
mignon.