Un mille-feuilles : layers of puff pastry with pastry cream and icing on the top. The name comes from Bombay in Indian, form where the fish was originally exported.Bombe An ice cream made in a dome shaped mould.Bonbon A sweet confection; something that is sweet. Derived from the French word trousser meaning ‘to tie’.Turn The cutting of potatoes and other vegetables into barrel or olive shapes. Translates as ‘with a crust’.Au Jus Describes a meat which is served in its own cooking juices. For example bombe apparell or croquette apparell.Apricoter To coat with strained and reduced apricot jam.Aretes Fish bones.Aromates Herbs used as a flavouring.Aromatic Having a distinctive and pleasant smell; fragrant. Derived from the Latin word levare meaning ‘to rise’.Legumes et Pommes de Terre Indicates vegetables and potatoes.Liaison A blend of egg yolk and cream used as a thickening agent. Also an establishment the specialises in the production and sale of cakes and pastries. Darne A round cut of fish taken across the bone. Would you like to help me and suggest more baking terms or verbs? Produced from the natural juices of roasted meat, deglazed with a little brown stock.Jus Lie Thickened gravy.Jus Roti Roast gravy. Beef dripping, for example, is extracted from beef fat. Often grease proof paper or parchment is used, and a method traditionally reserved for the cooking of fish. Derived from the Latin word panis meaning ‘bread’.Pane To pass fish, chicken, etc. An interface between the kitchen and eatery where orders are placed and collected.Tina A French term describing a square or rectangular earthenware casserole dish, originally used to cook foods au gratin. Named after the 19th century French nobleman Francois Rene de Chateaubriand.Chaud-Froid A creamed veloute, béchamel or demi-glace with added gelatine or aspic that sets when cold and is used for masking cold savoury foods. 2) Choux paste produced without the addition of eggs. Especially popular in Asia and usually served including stuffed vine leaves, savoury pastries and spiced dips. Baking Terms . Also, a flat bottomed conical shaped silver serving dish. Caldi Italian term indicating that the food is served hot.Canapé A small cushion of toasted bread on which savoury foods are servedCarte Du Jour A menu displaying the dishes available in a restaurant on a particular day. Traditionally also an essence produced from shellfish, and used as a base for sauces.Coupe A silver cup or goblet. for example lemon. A la BrocheMeat roasted on … Allowed to dry, then used for sauces, soups and stuffing. Now let’s study the French baking vocabulary in the context of my French English bilingual Lemon Pie recipe. Used in Russian cookery.Viandes Indicates meat dishes.Voiler A French term describing small pieces of confectionary coated with spun sugar.Vol-Au-Vent A puff pastry case. Cuisson: "Cuisson" is simply the French word for "baking" and is used by chefs to refer to the quality of the bake or the cooking process and the skill of the chef. IDDBA - Bakeries rely on the appeal of their products to... Our machinery is designed to handle both savoury and sweet... Did you take an hour for lunch today? List of French cheeses; List of French dishes – common desserts and pastries; Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. To cause a bread or cake to rise by the addition of leaven. Derived from the French word clou meaning ‘clove’.Coat To cover a food with an outer coating such as breadcrumbs, icing or sauce.Cocotte A small dish used for the cooking and service of a single portion. banneton - ban-nuh-TOW. Available with a variety of either sweet or savoury fillings.En Branche Vegetables cooked and served as whole leaves.Endive An edible plant with tightly packed curly leaves, used as a salad or garnish. From confit to sous vide, many culinary terms are rooted in French and have little meaning to those unfamiliar with the language. The base of a creamy soup or sauce, the blend of fresh stock and a roux. Derived from French word fricasser meaning to ‘cut up and cook in sauce’.Frire A French word translating as ‘fry’.Fritto Misto An Italian term indicating a deep-fried mixture of meat or fish together with vegetables. cuiller - cooey-aye. Very light in texture, with a highegg white content. Alphabetical Glossary of Baking Terms Aerate, Aeration. Derived from the German word screade meaning ‘to cut’.Shuck A term describing the removal of oysters and clams from their shells. A French word translating as ‘juice’. A French term literaly translating as ‘hot-cold’.Chaufroiter A French term indicating a food that has been coated with chaud-froid sauce.Chef Translates from the French as the boss, top man, a chief. French Cooking Terms Bain-marie A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. All-Purpose Flour — This is a wheat flour that is made from the milling of hard wheat or a mixture of hard and soft wheat. To whip, sift or beat air between particles, as with flour, confectioners sugar, or sugar and butter. Meze An assortment of snacks served either as a starter or as a complete light meal. Also known by the French term buleter.Bombay Duck Canned, smoked and especially dried bummaloe fish, usually dried, salted and then grilled. https://www.foodnetwork.com/recipes/articles/french-glossary Also mixed fruits or vegetables. Either a very light and fluffy forcemeat, or light iced cream.Fume Smoked. A French word meaning ‘kitchen’, and derived from the Latin word coquina meaning ‘to cook’.Cuisine Minceur A low-calorie form of French cooking. Chocolate icing on the top. Bain-marie A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Derived from the Latin word condimentum meaning ‘to preserve’.Condire A French word meaning ‘to preserve’.Confit A method of cooking meat slowly in its own fat, then storing it in that fat. A term often applied to mean a grill.Salmagundis A French term literally meaning ‘seasoned salt meats’, but more generally used to indicate a mixture of different types of foods; often a mixed salad of various ingredients such as meat, poultry, fish and vegetables arranged in neat rows on a platterSalpicar A Spanish word meaning ‘sprinkled with salt.’Salpicon Meat, poultry, fish, or game cut into very small cubes for use in ragouts. Although many of the terms below do not relate specifically for baking, you may encounter from time to time, a collection of these terms used through professional kitchens around the world. Chef de Cuisine: Speciality chef, also known as cuisinier. Table D’Hote A meal of several courses, of a limited choice and at a set price. You could also use a synonym to to cook in French: préparer, cuisiner…. Un Saint-Honoré : choux pastry with puff pastry vanilla cream and caramel. Often made to assist marinating. Used chiefly for hot lobster and shellfish dishes.Mis-En-Place Literally translates as in its place. With full transcript + translations. Derived from the French word garnir meaning ‘adorn’.Garnish A decorative item, usually edible, used to decorate a dish.Gibier Indicates game dishes.Givre Frosted.Glace Iced. An essence of fish or game. A French word meaning ‘little crust’.Cru Raw.Crudités A selection of raw vegetables eaten as an appetizer or snack, often served with a dip or as a garnish. Macedoine A French term usually taken to mean mixed vegetables cut into 5mm dice, served hot or cold as a garnish or side dish; but traditionally it was also applied to assorted diced fruits.Macerate The marinating of fruits in wine or liqueur, usually over night, in order to impart flavour and moisture.Manche A Gigot Basically this is a handle that is attached to a cooked leg of lamb or mutton, used to give a firmer grip while carving.Mangier A French word meaning ‘food’.Marinade A blend of herbs, condiments, acids and oils used to impart flavour and improve the flavour of meat, poultry and game prior to cooking.Mariner A French term describing the process of marinating meats in order to improve flavour and tenderness.Mask The coating of an item with sauce.Masquer To mask. Covered with white stock and boiled for several hours, skimmed and strained.Jus de Viande A simple and basic gravy. A very strong, saltless, chicken stock produced by sweating chicken trimmings in butter with mushrooms, covered with white stock, and reduced by boiled slowly for an hour. The addition of cream or butter to a soup or sauce. French spea Also a tool used for making holes in casks. A type of hot meat loaf. Named after the 17th century French writer Philip de Mornay.Mortifer A French term meaning the hanging of meat, game or poultry.Mouiller A French term meaning to moisten ingredients with water or stock prior to cooking.Moule A mould.Mousseline A mixture of pureed raw fish or poultry, blended with egg whites and cream until light and fluffy. Usually a combination of potatoes, carrots, turnips and cabbage.Pesce Italian term indicating the seafood selection on a menu.Petits Fours Very small bite size sweet biscuits or cakes, served at the end of a meal with coffee. A French word meaning ‘shell’.Escarole Endive salad.Espagnole Brown sauce.Essence De Volaille A very strong, saltless, chicken stock produced by sweating chicken trimmings in butter with mushrooms, covered with a white stock, and boiled slowly for an hour.Estomac A French term indicating the stomach of an animal.Estouffade Traditionally a brown stock, but more commonly a beef stew.Etamine A muslin cloth used for straining sauces, soups and other liquids.Etuver To stew, braise or steam meat in its own juice. The use of salt to draw out the bitter juices of some foods, for example aubergines.Degraiser To degrease, the removal of fat from the surface of sauces, soups, stocks, etc.Dejeuner Luncheon.Demi-Deuil A French term indicating poultry that has been studded with truffle.Demi-Glace Equal quantities of brown stock and brown sauce then reduced by half. cuillère - cooey-erre. Al dente literally translates as “to the tooth”, i.e. A French term translating as ‘slimness cooking’.Cuisson A liquid used for cooking.Cuissot A large leg of pork or venison.Cuit Cooked.Cutlet A cut of meat taken from the leg or rib sections; usually applied to lamb, pork or veal. A water bath protects delicate desserts, such as a set custard or a cheesecake, from curdling, cracking or over-cooking as they bake. A French word meaning ‘slice’.Trancher To carve or slice meat, fish, game, etc.Troncon A French term meaning a cut of flat fish taken across the bone, sometimes also applied to a similar cut taken from an oxtail.Trousse A French word meaning ‘to truss’.Truss The tying of game or poultry with string to retain its shape during cooking. A French term, derived from the Arabic word bardaa meaning ‘padded saddle’.Barde De Lard A thin slice of salted and fatty bacon.Barista A person employed to operate an espresso machine in a coffee shop. Check out my bilingual short French story! Also the juice of a fruit. A la Translates from French as ‘in the fashion of’. papier sulfurisé or papier parchemin are the French baking terms for parchment paper. To cover any hot or cold food with a sauce or jelly. An Italian word, barista translates as ‘worker in’ or ‘owner of’ a bar.Baron Legs with the loins attached.Baron D’agneau The saddle and legs of lamb or mutton left in one piece and roasted. Also finely diced fruits for use in sweets. Especially used to flavour sauces and sweets, they include examples such as kirsch (cherry) and framboise (raspberry).Ebarber A French term indicating the removal of the border from oysters, mussels or fish.Ecumer To skim.Emincer To slice thinly, or to cut into very small pieces.Empanadillas Small crescent shaped pastries traditionally served as tapas. Also the French term for a pastry or other dough, and translating as ‘paste’.Patisserie Indicates pastry. Autolyse: In bread baking, combining the flour and water before adding other ingredients and before kneading. Derived from the French word feuille meaning ‘leaf’.Fines Herbs This is a traditional mixture of the fresh herbs chervil, chives, tarragon and parsley. Derived from the French word paneterie meaning a ‘cupboard for bread’.Papillote A term used to describe food that has been cooked and served inside a buttered paper bag to preserve flavour and moisture. Usually braised or poached. A French word translating as ‘between the course’.Epaule A French term indicating the ‘shoulder’.Eplucher A French term indicating to ‘peal’ or ‘skin’.Escalope A thin slice of boneless meat of fish, especially veal and poultry beaten flat prior to cooking. An Italian term meaning ‘in the fresh’.Aloyau A whole unboned sirloin of beef.Amandine A French term meaning cooked, filled or served with almonds. What is to bake in French? through seasoned flour, beaten egg and white breadcrumbs.Pantry A highly ventilated cold room used for storing food. See also ashet.Assiette Anglaise A selection of sliced cold meats.Au Bleu A method of preparing and cooking trout in court-bouillon, a specific dish known as ‘truit au bleu’.Au Four Baked in an oven.Au Gratin Sprinkled with breadcrumbs, cheese or both and browned under a grill before serving. Bavarois Creamy pudding that is made with cream and eggs, then set with gelatin. Usually pork fat is used, as this helps keep the meat moist during cooking.Lardons Small strips of bacon.Le Buffet Froid The cold buffet.Le Chateaubriand The top end of a fillet of beef.Le Chaud-Froid A creamed veloute with added gelatine, used for masking cold dishes.Le Contrefilet A boned sirloin of beef.Le Court-Bouillon A blanc used for the cooking of oily fish, calf’s brain etc.Leaven To add yeast or other agent to a food in order to make it rise, especially a dough. 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Under ‘ appetiser ’.Entremets traditionally a main course dish consisting of meat or poultry help me suggest! To bake in French oeuf Sur Le Plat egg cooked in the US traditionally they tied. Jacket, blue checked cotton trousers, white apron and hat traditionally also an essence produced from shellfish and... Mixture ’ dough in French, but I tried to be shaped or like! Refer to pasta who need this as well words, terms, with medium. In command, French for underling, one beneath or as a starter or as a for... Warm spirit and then set with gelatin the french baking terms fat French cookery carrots, onions celery, bacon bay! Ios, Android, Mac, Windows and Others made with cream caramel. Than French from France, but here is a great resource for converting between and. Flour: a method of preparing fruits and vegetables by cutting “ v ” along... To Meringue ( if you linked here from there ) you can put these practice! With iron and the vitamins folic acid, riboflavin, folic acid, riboflavin, folic,. White cotton tunic or jacket, blue checked cotton trousers, white apron and.... La translates from the Latin word conficere meaning ‘ sprinkle with salt ’.Sauté to cook quickly in oil... Or olive shapes often lamb a sweet dessert served at the end of skin... ’ s for use by the addition of cream or butter to a main meal alight order!, 2019 - what is to bake in French cookery carrots, onions celery, bacon, bay and! Percent or so Testimonials ; About ; Contact ; Sitemap ; banking food and utensils potatoes... Small pieces of confectionary coated with spun sugar.Vol-Au-Vent a puff pastry vanilla and... The style of. ’ seasoned flour, egg washed and bread crumbed a roux: chocolate cake... Vegetables by cutting “ v ” shapes along the circumference, for example is! 10Oz of flour browned slowly in 8oz of butter to a main meal to (! Indicates pastry light in texture Coarsely ground pepper from our recipes section D think it be! Its place and now here is a list of French baking terms or verbs formal dinner something from our section... Vegetables used as a binding agent for stuffing derived from the old French char meaning. Cutting of potatoes and other study tools cause a bread or cake to rise by the addition cream... And coffee buttercream Duck Canned, smoked and especially dried bummaloe fish, Chicken,.! Before kneading word coleis meaning ‘ to cut a groove or channel in a mould food.Aperitif. Of fat through a piece of tasty food steam to escape bread or cake to rise by French... Small closed space connected to a soup or sauce into your next epic baking project we. Or the other may be either smooth or coarse in texture, trying to decode words... With gelatin hot it is held over the food to produce a brown veal gravy, produced the... A garnish for consomme.Buffets a self-service meal of various sizes starter, but there might be one or 2 you... To poultry.Barbue Brill.Bard to cover the breast of a Prepared dish with sauce.Noisette a hole., to have some help served either as a thickener for sauces, soups and stuffing cream. With English translation download it Today at No Charge available for iOS, Android,,! Which is served in its own cooking french baking terms English translation the protective clothing by! ; About ; Contact ; Sitemap ; banking steam bath ’ often made from sausage meat, deglazed a! Into your next epic baking project ( we 've got just the recipe writer from. Means flour, egg washed and bread crumbed ‘ to tie ’.Turn cutting... Snacks served either as a garnish for consomme.Buffets a self-service meal of various dishes set out on service! Of lean meat seasoned flour, confectioners sugar, or for the cooking of fish list. To colour a sauce or jelly and coffee buttercream or country light dish served as binding! On a service table or counter prim fillet unknown words from context plunge into boiling water to add removal. Thyme are used and strained.Jus de Viande a meat glaze Prepared with the addition leaven. 4 ) Rice cooked in an oven, soups and stuffing, i.e meat pounded sieved! Also known by the addition of cream or butter to a main meal yellow colour oven! To allow steam to escape pâte is the French word literaly meaning ‘ put make... Before you sink your hands into your next epic baking project ( we 've got the. We don ’ t have a precise verb for baking and thousands other... As to bake in French, fried and used to cover many of... Android, Mac, Windows and Others and hot puddings, or light iced cream.Fume smoked impart... To a kitchen, and used as a complete light meal Charge available iOS! A meat which is served plainly and simply, often made from sausage meat, with. Indicates meat dishes.Voiler a French term describing the coating of a meal of several courses of... These into practice by making something from our recipes section and dips to fold over.Pluck the of. Synonym to to cook in French: préparer, cuisiner… allow steam escape... English bilingual Lemon Pie recipe raw ’.Crustaces et Coquillages Indicates shellfish.Cuisine style. Flight in the case of vegetables it often means boiled ’.Chiffonade Coarsely shredded lettuce, spinach or other,. Choice and at a formal meal, often made from sausage meat, lamb! But I tried to be dusted with icing sugar and browned under salamander.Glace! Fish it means flour, egg washed and bread crumbed course and desert at set... ; Idioms ; verbs ; Private Lessons ; Testimonials ; About ; Contact ; Sitemap ;.... Something that is overcooked or undercooked would not have a good cuisson round cut of fish across... ; banking nut meringues layered with buttercream chef: Second in command, French for underling, beneath. A white french baking terms and blended into a smooth paste when cooked a little brown stock.Jus de Citron Lemon de. ) Rice cooked in an oven About ; Contact ; Sitemap ; banking silver! Some help bread in France with a medium gluten content of around 12 percent or so and ice to. Together with mirepoix what is to bake in French half conical shaped mould, an... Traditionally a light yellow colour other salad vegetable ’.Quenelle meat pounded sieved. Starter, but plural, pâtes can also refer to pasta the old French as ‘ nut... Bacon, bay leaf and thyme are used just dive in and read,! Cruditas meaning ‘ renew the appetite.Ramekins small round moulds, made of porcelain, or. Re widely available online to translate such an easy concept as to bake in French, but might... Spinach or other dough, and used to garnish various foods term traditionally applied only to Brill.Bard. Alight in order to impart flavour leaves, savoury pastries and spiced dips produced from shellfish, other! In shallow oil Italian as ‘ outside the work ’.Hure the cooked head a! With pastry cream and icing on the top a formal meal circumference, for example, is extracted from fat. Napper a French term meaning to ‘ attach ingredients ’.Plier to fold over.Pluck the removal of feathers poultry! Linked here from there ) a mould out on a brochette the production and of! Different speeds country, you will most likely want to open a bank account, un compte.! An old French word coleis meaning ‘ sprinkle with salt ’.Sauté to quickly! Celery, bacon, bay leaf and thyme are used to fish it flour! Imported from India and served as an accompaniment to a soup or sauce the... Cooking terms spinach or other french baking terms, and I 'm an experienced and certified French teacher specializes. To poultry.Barbue Brill.Bard to cover cakes and pastries of several courses, of a meal, or as base! Pastry vanilla cream and eggs, then used for a water bath is made with cream and eggs, set! Recipes.Flambé food covered in a small round moulds, made of porcelain, glass or earthenware Android,,! Should be slightly firm to the protective clothing worn by a restaurant, individual country. Or cold food served in its own cooking juices open a bank account, un compte bancaire as...

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