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20 Cards in this Set

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  • Back
Poireau
Leek.
Poisson
Fish.
Poivre
Pepper.
Poivron
Bell pepper.
Pommes de terre
Potato.
Porc
Pork.
Pot de Crème
A French dessert consisting of a rich, baked custard, usually chocolate.
Poulet
A young, tender spring chicken.
Prix Fixe
A menu offering a complete meal at a set price.
Profiterole
A miniature cream puff filled with either a sweet or savory cream or custard. Also a dessert consisting of small cream puffs filled with pastry cream, ice cream or Chantilly cream usually mounded into a low pyramid and topped with chocolate sauce.
Purée
To process food to achieve a smooth pulp.
Quenelle
A small ovoid dumpling made of seasoned ground fish, chicken, veal or game, bounded with panada or egg and poached in stock; usually served with a rich sauce or in a soup.
Quiche
A dish consisting of a pastry crust filled with a savory crust made with eggs and cream and garnished with ingredients such as cheese, bacon, ham onions, broccoli, mushrooms and/or shellfish.
Ragoût
Traditionally, a well-seasoned, rich French stew containing meat and vegetables and flavored with wine.
Remouillage
Rewetting; Used to describe a stock produced by reusing the bones from another stock.
Rice Conde
Thick molded rice pudding, usually topped with fruit.
Rice Impératrice
A rich rice pudding containing whipped cream, candied fruits, and gelatin.
Rillette
A dish of meat, poultry or fish slowly cooked, mashed and preserved in its own fat, packed in small pots and served cold, usually spread on toast.
Ris
Sweetbreads.
Rognons
Kidney.