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20 Cards in this Set
- Front
- Back
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Poireau
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Leek.
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Poisson
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Fish.
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Poivre
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Pepper.
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Poivron
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Bell pepper.
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Pommes de terre
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Potato.
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Porc
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Pork.
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Pot de Crème
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A French dessert consisting of a rich, baked custard, usually chocolate.
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Poulet
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A young, tender spring chicken.
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Prix Fixe
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A menu offering a complete meal at a set price.
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Profiterole
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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.
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Purée
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To process food to achieve a smooth pulp.
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Quenelle
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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.
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Quiche
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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.
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Ragoût
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Traditionally, a well-seasoned, rich French stew containing meat and vegetables and flavored with wine.
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Remouillage
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Rewetting; Used to describe a stock produced by reusing the bones from another stock.
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Rice Conde
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Thick molded rice pudding, usually topped with fruit.
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Rice Impératrice
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A rich rice pudding containing whipped cream, candied fruits, and gelatin.
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Rillette
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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.
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Ris
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Sweetbreads.
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Rognons
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Kidney.
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