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246 Cards in this Set

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Abaisser
to roll dough without the use of a rolling pin to the desired thickness
Abats
Offal - internal organs sold in stores called Triperies
White offal - brains, feet, sweetbreads
Red Offal - heart, lungs, liver
Abattis
feet, neck, gizzard, head, heart of poultry
Abricoter
to cover pastry with apricot glaze to give shiny appearance
Accommoder
to prepare and season a dish for cooking
Acidifier
to add lemon juice or vinegar to prevent the oxidation of fruits, vegetables, and fish
Aciduler
to make preperation slightly acidic tart or tangy, y adding lemon juice or vinegar
Affuter or Aiguiser
to make the cutting edge of a knife to cut bettrer through the use of a steel or sharpening stone
Aiguillette
long and narrow slice of meat cut from the breast of poultry, and game birds
Allumettes - 2 meanings
1. a type of savory patits fours (long rectangles of puff pastry)coverd with cheese or filled with anchovies.
2. very thin french fries; Pommes allumettes
Angelique
the green stalk of an aromatic plant, most often candied in sugar. Used for decoration in pastry making.
Anglaise - 2 meanings
1. Mixture made uo of whole egg, oil, water, salt and pepper used to help coat in flour and breadcrumbs.
2. to cook in boiling water
Aplatir
to flaten a piece of meat or fish to make more tender and facilitate cooking.
Appareil
mixture of the principle elements of a final recipe (usually egg based)
Aromate
A condiment or vegetable which has a characteristic smell or taste (spices and herbs)
Arroser
To baste; the wetting of meat or fish with a liquid or fat during or after cooking.
Aspic
Dish composed of meat, vegetables, and fish, cooked, chilled and then molded in gelatin
Assaisonner
To season; a preperation with certain ingredients added that brings out the flavor of food
Attendrir or Rassir
to allow a piece of meat to age a few days in the refrigerator on order to make it more tender.
Au Jus
Preperation sewrved with its natural cooking juice
Bain-Marie
A hot water bath; a way of cooking or warming food by placing the comtainer in a llarger recipient of very hot water, such as preperations which must not cook over direct heat, for keeping delicate sauces hot and for melting chocolate
Barder
to cover or wrap a piece of meat, poultry and occasionally fish with a very thin piece of pork fat in order to protect it and baste during hte cooking in order to prevent it from drying out.
Barquette
Small, long, oval pastry mold
Batonnet
cut into sticks 5mm x 5mm x 6 to 7.5cm long
Bavarois
Bavarian cream. cold dessert made from creme anglaise, set with gelatin and whipped cream
Bechamel
White sauce made from milk and white roux.
One of the basic sauces of clasic cuisine.
Beurre
Butter; product obtained by churning milk or cream
Beurre Blanc
butter based sauce made from a reduction of white wine, vinegar and shallots.
Mainly served with poached or grilled fish
Beurre Clarifie
Calrified butter; a process of gently melting the butter in order to skim of the impurities that float to the top and the whey that sinks to the bottom.
Beurre Compose
Butter that is mixed with one or more ingredients (such as anchovy butter: Butter and crushed Anchovies)
Beurre en Pommade
Softened Butter (not melted)
Beurre Manie
Butter mixed with equal amounts of flour use dto thicken sauces
Beurrer - 2 meanings
1. to lightly coat a container with butter in order to prevent sticking.
2. To add butter to sauce or dough
Beurre Noisette
nut brown butter; butter that is cooked until lightly colored, light brown
Biscuit - 2 meanings
1. type of small cake or cookie
2. a specific type of sponge cake which is similar to a genoise sponge
Bisque
Type of soup made from a shellfish base
Blanc
Cooking liquid or water, flour and lemon juice used to prevent vegetables such as artichokes, celery root or salsify from discoloring
Blanchir - 2 meanings
1. To blanch; to place vegetables or meats in cold water and then bring to a boil (or plunge into boiling water)in order to precook, soften, or remove an excess of flavor (acidity, saltiness, bitterness)
2. the process of incorporating sugar and eggs together untill light in color
Blondir
to cook in fat to lightly color
Bouchee
a small round of puff pastry that can be filled with different savory mixtures and served as an appetiser.
Bouillir
To boil; to bring a liquid to the boiling point
Bouquet Garni
A mixture of herbs (thyme, bayleaf, celery stalk, parsley stems) enclosed in the green portion of a leek used to flavor dishes during their cooking.
Braiser
To braise; to cook a meat in acovered dish in or over gentle heat with a little liquid and usually on a bed of vegetables cut into brunoise
Brider
To Truss; to tie a bird before cooking in order for it to keep its shape during cooking
Brochette
Long piece of wood or metal fo rpiercing food cut into pieces in order to grill
Broyer
to finely cush or grind
Brunoise
vegetables cut into very small regular cubes, about 2x4mm
Cacao
Cocoa product obtained by grinding the fruit of the cocoa tree, dark brown with the flavor of chocolate but unsweetened. can be found in powder or cake (liquor) form
Calvados
An alcohol made from cider made exclusively form the Normandy region
canapes
slices of sandwich or other types of bread, toasted or untoasted on which are spread or garnished with various ingredients or mixtures
Canneller
to channel; a way of cutting small groves in fruit or vegetables in or der to give it a decorative edge when sliced
Carameliser
1. to caramelize; to coat a mold with cooked sugar
2. to cook sugar until dark to be used in other preperations
Chantilly
whipped cream to which sugar and vanilla as been added
Chapelure
dried bread crumbs; made from obth the crust and the center of dried bread.
Chaud-Froid
A dish which is prepsred hot but served cold, covered with a specific sauce ( sauce chaud-froid, made from 1/3 veloute, 1/3 gelatin and 1/3 cream)
Chemiser
to line the interior walls and/or bottom of a mold before ading a filling to prevent the finished product from sticking to the mold
Chiffonnade
leafy vegetables or herbs that have been rolled together and then sliced crosswise into thin strips.
Chinois
china cap sieve; a fine conical strainer
Chiqueter
The manner of lightly scoring the cut edges of puff pastry in order to help insure that it rises straight and evenly
Citronner
1. to rub certain foods with lemon to prevent them from discoloring
2. to add lemon juice to a dish
Clarifier
to clarify; to clear a cloudy liquid (by starining, heating and then gently simmering with egg whites)
2. process of seperating the milk solids from butter
Clouter
to stud; to pierce a whole onion with a whole cove
Coller
to thicken or set with gelatin
Concasser
to break up coarsely with a knife or pestle in a mortar
Confit
A food that is saturated in one of the following: vinegar (vegetables), sugar (fruits), alcohol (fruits), fat (poultry). Allowing cooking or conservation
Consomme
clear bullion made from meat, fish or vegetables, served hot or cold, usually calrified.
Corne
Plastic tool used for scraping out cuisine or pastry recipients
Corser
To coarsen the flovor of a preperation
Coucher - 3 meanings
1. to lay, to place a rolled out piece of dough onto a baking sheet
2. To spread, to spread a layer of cream or other garnish
3. to pipe, to force a mixture from a piping bag, onto a baking sheet at regular intervals
Coulis
A smooth puree of fruits or vegetsbles, used as a sauce
Couper
To cut
Court-Bouillon
A cookng liquid composed of water, aromatic vegetables and sometimes white wine vinegar in which fish is cooked or certain dishes using meats
Creme Anglaise
A sweet sauce made from eggs, sugar and milk thta is cooked to 85 Deg celcius
Creme de Riz
Cream of rice; a powder made from finely ground rice, used in pastry or ot thicken sauces
Creme Fouettee
Whipped cream; cream that has been whisked inorder to incorporate air
Creme Fraiche
the fat that floats tot he surface of milk by using a centifuge.
Creme Patissiere
Pastry cream; cream thickened with flour or flan powder, used for pastry making
Cremer - 2 meanings
1. to cream; butter and sugar beaten togehter until light in color and texture
2. to add cream
Creme Renversee
Caramel Flan; mixture of sugar, milk and eggs poured into a mold, usually lined with caramel and then gently cooked in the oven in a hot water bath
Croquettes
a mixture made from fruit, fish or vegeables, savory or sweet, that are fried in oil after being breaded.
Croustade
A case made from lining pastry of puff pastry, fried or baked and filled with a savory mixture ust before serving
Croute
1. Crust; the brown outter covering of bread
2. En Croute; to cook a meat or fish wrapped in crust
Crudite
raw vegetables, sliced or cut served with vinegrette or mayonnaise, served as first course
Cuisson
the cooking, the action and manner of cooking a food
Darne
Thick steak cut from round fish before cooking
Decanter
Allowing the impurities in aliquid to sink to the bottom, then gently pouring off and leaving the residue
Decors en sucre
Decorations made from sugar and coloring
Decortiquer
to shell; to remove th eouter covering from shellfish and crustaceans. also nuts
Decouper
To cut
Deglacer
To deglaze; to desolve the substance attached to the bottom of a pan with a liquid.
Degorger
1. to degorge; to soak an indredient in cold water in order to remove bloos, salt or impurities
2. lightly salt vegetables in order to extract the maximum amount of water
Degraisser
To degrease; to remove excess fat from a food or hte surface of a sauce
Delayer
to thin out with water, to desolve in liquid
Demi-Glace
A reduced espagnole sauce plus maderia usd to flavor dishes or strengthen their brown sauces
Demouler
to unmold; to carefully remove a preparation from the recipient from which it was placed to give a specific form
Denerver
To denerve; to remove the nerves and tendons from meat and fowl
Denoyauter
to pit; to remove the seed or pit of stone fruits (and olives) with a knife or pitter
Des
Cubes; small regular squares
Desosser
to debone; to remove the bones from meat and fowl
Dessecher
To dry out; to remove moisture through heat
Detailler
to cut up; to cut into pieces
Detendre
to loosen (consistence); to add liquid to a preperation like sauces
Detremper
To moisten with a liquid
Dorer
To brush with a beaten egg or egg yolk in order to give a deep color and shine.
Dorure
Eggwash; beaten egg or eggyolk, with water and/or salt added, used to color dough just before coloring
Douille
Pastry tip; a conical piece made of metal or plastic used for decorating with a pastry bag
Dresser
To Dress, to arrange the prepared food on a plate or platter before serving
Duxelles
Finely chopped mushrooms cooked in butter with finely chopped shallots, can be used as garnish or filling
Ebarber
1. To debeard; to remove the bones and fins of fish
Ebouillanter
to dip fruit, vegetable or fruit in boilling water a few seconds, to scald
Ebullition
Boiling point; the appearance of bubbles in a hot liquid 98 - 100 Deg Cel
Eccailler
to scale; to remove sclaes from fish
Ecaler
to shell eggs; to remove the shell from soft or hard boiled eggs
Ecumer
to Skim; to remove the foam from the surface
Effiler
to slice very thinly (almonds)
Egoutter
to strain
Emietter
to crumble; to break into small pieces
Emincer
to cut into thin slices
Emonder or Monder
to skin; to remove the skin of certain fruits or vegetables by plunging into boiling water
Enrober
to coat (chocolate); to completely cover with various ingredients such as chocolate or dough
Entremets
"between courses"; originally a course served between the roast and the dessert
Eplucher
to peel
Eponger
to sponge; to remove excess liquid or fat by absorbing with a kithen or paper towel
Escaloper
to cut meat or fish on a bias
Essence
concentrated extract used as a flavoring
Etuver
to stew; to cook slowly; to cook gently without coloring with some fat and little water
Evider
to hollow out; to gut
Farce
Forcemeat stuffing
Farcir
to stuff something with forcemeat stuufing
Farnier
To flour
Ficeler
to tie with string
Fines Herbes
Mixed herbs used as seasonings
Flamber - 2 meanings
1 to use flame in order to remove th down from poultry
Fleurons
Pieces of puff pastry cut into cresent shapes or other forms as decorations with fish dishes
Foncer
to line the bottom and sides of a mold or pan with dough
Fond
Stock
Fondant
a sugar prepartion used for glazing pastries
Fondre
To cook covered certain vegetables in water and butter untill the liquid has completely evapoated and without coloring
Fontaine
A well; to form a deep impression in flour in order to add other ingredients for making dough
Fraiser or Fraser
a manner of mixing the dough evenly by smering it with the fleshy part of the palm of the hand
Fremir
To simmer
Frire
To deep fry
Friture
dep frier, deep fried foods
Fumet
Basic stock made from fish and used to make sauces
Fusil
Sharpening Steel
Galantine
cold poached meat that has been stuffed and larded, coated with aspic made from the poaching liquid and gelatine
Ganache
Made from chopped chocolate and boiling cream,then cooled
Garniture
Garnish, served as an accompaniment to the dish
Gastrique
A carael deglazed with vinegar; used as a base for a sweet and sour sauce
Genoise
Yellow sponge cake, made from sugar flour and eggs
Glacage
Glaze; mixture of ingredients of a syrupy consistency
Glace - 2 meanings
1. icecream
2. Glaze; stock reduces until thick and syrupy
Glace al'eau
Sugar glaze; made with sugar and water to glaze pastries
Glacer
to Glaze; to cover or coat pastries with glaze
Glace royale
Royal icing; mixture of egg, sugar, egg whitesand lemon used to glaze pastries
Graisser
to grease; to coat or cover with fat bafor baking or roasting in the oven
Griller
to grill
Habiller
to dress; to prepare item for cooking
Hacher
to chop; cut into small pieces with knife
Imbiber
to imbibe; to wet or soak an element with stock or syrup
Inciser
to make small shallow cuts in order to help the cooking
Incorporer
to incorporate; to gradually mix ingredients together by gently mixing
Infuser
to infuse; place an element into simmering water and leaving it to sit in order for the element to flavor
Jardiniere
garden vegies cut into sticks; cooked spereately and then served together
Julienne
Cut into very fine strips
Jus
Juice or mixture of fats and juices released from meats during cooking
Kirsch
Alcohol made from wild cherries
Lard
Solid fat from pork
Larder
to lard; to insert strips of ;ard through tough or inexpensive meats using a larding needle in order to prevent the meat from drying out during cooking
Lardons
A specific way of cutting slab bacon into small pieces
Levain
sour dough; made from live yeast and flour
Lever
to rise
Lever les Filets
to fillet
Levure
Yeast
Levure Chimique
Baking Powder
Liason
Thickener; element or mixture used to thicken a liquid or sauce
Lier
To thicken, to change the consistency of a liquid
Macedoine
A mixture of vegetable of fruit cut into small cubes
Macerer
To macerate; to soak am element in alcohol in order to flavor it
Manchonner
to remove the meat that covers the end of the bone such as a chicken leg, to achieve a clean presentation
Mandoline
a slicer with many blades
Margarine
emulsion made of vegetable oil and water.
Mariner
To marinate; to soak a piece of meat or fish in a liquid and aromatics in order to tenderise, flavor and conserve
Medaillon
medallion, round piece of meat
Mijoter (Faire)
to simmer
Mirepox
aromatic vegetables
Monter - 2 meanings
1. to whisk
2. to add butter to a sauce in small pieces
Mouiller
to wet; to add liquid to a preperation before coking
Mouler
To mold; to fill a mold before or after the cooking
Nappage
Apricot or raspberries used to cover pastries
Napper
To coat
Noircir
to blacken
Paner
to coat a food with fresh or dry breadcrumbs after dipping in an anglaise
Panier
a frying basket
Papillote
paper frill used to decorate the ends of bones of certain poultry and meats
Parer
to trim meats and fish
Passer
To starin
Pate
Dough or batter
Pate en croute
chopped meat, poultry, fish cooked in a dough
Paupiette
Thin slice of meat or fish that is stuffed, rolled tied and cooked
Persillade
a mixture of parsley and garlic
Petrir
To knead to work dough
Piler
to grind; to make a powder by crusing in mortar with pestle
Pilon
a pestle, a tool for crushing and grinding
Pincee
a pinch
Pincer
to pinch the edges of a dough before cooking
Piquer
to make small holes in a dough usin a fork inorder to prevent it from rising too much
Pluches
Sprigs; small leaves picke doff the stems
Pocher
To poach
Poeler
to pan fry
Pointe
the tip of something, a point of a knife
Pousser
1. To rise
2. The action of feeding meat into a meat grinder
Quadriller
to mark foods using the grill
Quatre-Epices
Four Spices
Quiche
Savory tart garnished with a creamy egg base
Rafraichir
to refresh, quicly cool down something thta has been blanched
Raidir
to precook without coloring
Raper
to grate
Rassis
to stale bread or meats
Rectifier
to rectify, to correct the seasoning of a dish
Reduire
to reduce
Relever
to reinforce the flavor through the use of spices
Revenir (Faire)
to quickly color food in hot fat or oil
Rissoler
to cook a food untill well colored
Sablage
to rub fat into flour until evenly dispursed
Salamandre
a salamander or broiler
saupoudrer
to sprinkle
Sauter
to saute
Singer
To sprinkle with flour at the start of cooking eventually to give a certain consistency to the sauce
Siroper
to add syrup to a pastry
Suer
to sweat, cook in fat to bring out flavor
Supreme
the breat part o fthe fowl
Tailler
to cut in a precise fashion
Tamiser
to Sift
Tamponner
to dot the surface of a cream or sauce to prevent the formation of skin
Timbale
thimble shaped mold
Tourer
To turn for puff pastry
Tourner
turning veggies
Travailler
To work, knead, mix , soften
Tremper
To soak, dip, to wet
Truffer
To ad truffles to a dish
Turban
A way of presenting certain dishes in a circle
Vanner
to mix a cream or sauce in order to slow down the process of emulsion
Vapeur
Steam
Veloute
a thickend soup made with stock and roux
Zester
to zest