Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
42 Cards in this Set
- Front
- Back
|
batterie de Cuisine
|
kitchen equipment
|
|
|
arroser
|
to baste
|
|
|
fouetter
|
to beat
|
|
|
blanchir
|
to blanch
|
|
|
mélanger
|
to blend
|
|
|
bouillir
|
to boil
|
|
|
braiser
|
to braise
|
|
|
napper la cuillére
|
to coat a spoon
|
|
|
déglacer
|
deglaze
|
|
|
mijoter
|
to simmer
|
|
|
dégraisser
|
to degrease
|
|
|
daubes
|
stews
|
|
|
couper en dés
|
to dice
|
|
|
incorporer
|
to fold
|
|
|
gratiné, gratin
|
to brown top of a sauced dish
|
|
|
macérer, mariner
|
macerate, marinate
|
|
|
hacher
|
to mince
|
|
|
pocher
|
to poach
|
|
|
réduire en purée
|
to purée
|
|
|
réduire
|
to reduce
|
|
|
sauter
|
to sauté
|
|
|
faire sauter
|
to toss
|
|
|
lard de poitrine fumé, frais
|
bacon; unsalted, unsmoked bacon
|
|
|
beurre, beurre clarifié
|
butter, clarified butter
|
|
|
fromage
|
cheese
|
|
|
creme fraiche, crerme double (spelling0
|
cream
|
|
|
farine
|
flour
|
|
|
fruits confits
|
candied fruit
|
|
|
herbes; fines herbs bouquet garni
|
herbs; mixture of parshley, chives, tarragon and chervil; a combination of parsley, thyme and bay leaves for flavoring soups
|
|
|
moelle
|
marrow
|
|
|
huile
|
oil
|
|
|
échalotes
|
shallots
|
|
|
truffes
|
truffles
|
|
|
doux; trés doux,étuve
|
very slow; very, very slow
|
|
|
moyen; modéré
|
slow
|
|
|
trés chaud/vif; chaud; assez chaud/bon four
|
very hot; hot; moderate
|
|
|
potages, soupes
|
soup
|
|
|
sauces blanches; brunes; tomate; hollandaise; mayonnaise; viniaigrette; sauces au beurre
|
white sauces; brown sauces; tomato sauces; hollandaise sauce; mayonnaise; oil and vinegar sauces; butter sauces
|
|
|
fonds de Cuisine; fonds blanc; fondbs blanc de volaille; fonds brun; glace de Viande; glarification due Bouillon
|
stocks; white (veal) stock; white poultry stock; brown stocks; meat glaze; clarified stock
|
|
|
Gelée
|
aspic
|
|
|
fumets de Poisson
|
fish stocks
|
|
|
oeufs; oeufs pochés; oeufs mollets; oeufs brouillés; l'omelette
|
eggs; poached eggs; boiled eggs; scrambled eggs; omelette
|
