Les Amis d'Escoffier Society Boston, LTD.
Dedicated to Auguste Escoffier the King of ChefsCulinary Terms of French Cuisine
A
� la: "In the style of"
� la broche: to roast in front of an open fire on a spit
� la carte: Dishes prepared to order and priced individually
� la Francaise: In the French style
� la minute: Cooked to order
abatis de volaille: Chicken offal
abats: Offal
aboyeur barker or caller (Fr): the person who calls out the orders to
the kitchen brigade
accompaniments: Items offered separately with a dish of food
agar-agar: A gelatine substance made from seaweed
aiguillettes: small strips of cooked meat or fish (from the French;
anguiles, meaning needles)
ail: garlic
aile: Wing of poultry or game birds
ailerone: Winglet
albarelle: variety of boletus mushroom which grows on chestnut and white
popular trees
aloyau de boeuf: Sirloin of beef
alumette: Matchstick shape
amino acid: The basic material from which proteins are made of
antipasto: Italian appetiser consisting of a variety of cooked, smoked
and cured meats, seafoods, olives etc
apperail: Prepared mixture
apprenti: Apprentice - male
apprentie: Apprentice - female
aromates: Aromatic herbs or spices
arroser: To baste
ascorbic acid: Commonly known as vitamin C; found in citrus fruits and
blackcurrants. Necessary for growth and good health
aspic: A savoury jelly mainly used for buffet work
assaisonner: To season
assorti: An assortment
aubergine: Eggplant
au beurre: With butter
au bleu: Usually applied to cooking meat: very under done
au bleu: Also refers to poaching fresh whole trout,as the sea slime
turns a bluish hue
au four: Baked in the oven
au gratin: Sprinkled with cheese or breadcrumbs and browned
au jus: a roasted meat dish that is dressed with its own juices
au maigre: dishes prepared without meat
au natural: dishes prepared simply and plainly without any extras
au vin blanc: With white wine
B
bacteria: Single celled micro-organisms (plural)
bacterium: (singular)
bain-marie: A container of water used for cooking or storing hot foods
ballontine: A boned stuffed leg of poultry or game bird, it may be
poached or roasted and served cold or hot
barde: Strip of uncured bacon fat
barder: To cover breasts of birds with thin slices of bacon fat before
roasting
barquette: A boat shaped pastry tartlet also a mould for baking such
Bavarois: Bavarian cream; must have custard as its base
Bavaroise: A mild punch, tea or coffee based, containing egg yolks,
sugar and a liqueur
Bearnaise: A derivative of hollandaise sauce, replacing the straight
reduction with a tarragon reduction
beignets: fritters
beurre: Butter
beurre fondue: Melted butter
beurre manie: Equal quantities of butter and flour mixed to a smooth
paste; used for thickening
beurre noir: Blackened butter
beurre noisette: Nut brown butter
bisque: A thick shellfish soup
blanc: White
blanc: A cooking liquor of water, lemon juice, flour and salt
blanch: To plunge into boiling water or oil for the purpose of whitening
as in bones, retaining colour without fully cooking as with vegetables
blanchir: French term for blanching
blanquette: A white stew cooked in stock from which the sauce is made
bombe: An ice cream speciality of different flavours made in a round
mould
bonbons: small sugar confectionery
bouch�es: A small puff pastry case: (a mouthful)
Bordelaise: Red wine sauce with bacon lardons and baby onions
bouill� to boil
bouillon Unclarified stock (from the French word to bubble, as in when
liquid boils)
bouillabaisse: A fish stew; speciality of Provence
Bourguignonne: A red wine sauce with the addition of button onions and
mushrooms
bouquet garni: A faggot of fresh herbs: parsley, thyme, bay leaf,
usually tied inside pieces of leek or celery
braise: To braise
brine: A preserving solution of water, salt, saltpetre and aromates used
for meats
brioche: A delicate, French sweet bread, traditionally served at
breakfast
broche (la): A roasting spit
brochette (la): A skewer
brouill�: Scrambled
brunoise: Small dice of fruit or vegetables
buisson: a garnish of small groups of shrimps, also a method of twisting
up pastry to a point
buttermilk: Liquid remaining from the churning of butter
C
ca marche: A term used at service time, to let the chefs' know that an
order is to follow
calcium: A mineral required for the building of healthy bones and teeth
calorie: A unit of heat or energy
calvados: An apple brandy
canap�: A cushion of breador similar on which various foods are served
as appetisers prior to a meal (cocktail party)
cannaloni: Large tubes of pasta; which are stuffed and served in a
sauce, also the name of the dish
cannelons: small stuffed rolls of pastry or rice
capilotade: a kind of hashed (ragout/stew)game or chicken
caramel: water and sugar boiled together and reduced to make a golden
brown 'toffee'
carbohydrate: A nutrient which has three main groups; sugar, starch and
cellulose
carbon dioxide: A gas produced by all raising agents
carbonnade: A meat dish, stewed in beer
carte du jour: Menu of the day
cartouche: Round cover of greaseproof paper
casserole: An earthenware dish with a lid, also the dish of food cooked
in it
cassis: A blackcurrant cordial/liqueur
cassolette: Small paper case
caviar: the roe of the sturgeon; beluga being the A grade
cellulose: The coarse structure of fruit, vegetables and cereals
cervena: Meat from New Zealand farmed deer
champignon: French for mushroom
chantilly: Whipped cream; sweetened and flavoured with vanilla
chapelure: Crumbs made from dried bread
Charcuterie: Pork butchery
Charcutier: Pork butcher
chateaubriand: Head of the fillet of beef
chaud: Hot
chaud-froid: A demi glace or velout� base with aspic or gelatine added;
used for masking cold dishes for buffets
chauffant: Pan of hot salted water used for reheating foods
Chef de Cuisine: Head \ Executive Chef
Chef Sous: Second in command
Chef de saucier: Sauce Chef
Chef de potage: Soup Chef
Chef de rotisseur: Roast Chef
Chef de communard: Staff cook
Chef de froitier: Specialises in cold savoury dishes
Chef de poissonnier: Fish Chef
Chef tournant: Relief Chef
Chef de patissier: Pastry Chef
Chef de partie: Section leader
Chef de grillardin: Grill Chef
Chef de nuit: Head night cook
Chef de gardemanger: Cold larder Chef
Chef de entremettier: Vegetable Chef
Chef de rang: Head station waiter
chiffonnade: Finely shredded; usually lettuce
chinois: A conical strainer
chlorophyll: The chemical that gives plants their green colour
civet: A brown stew of game; usually hare
clarification: To make clear
clostridium perfringens: A food poisoning bacteria found in soil,
vegetables and meat
clout�: Studded
coagulation: The solidification of a protein which is irreversible
cocotte: Porcelain or earthenware shallow dish, used for cooking
collagen and elastin: Proteins in connective tissue, eg gristle, found
in meat
commis: Assistant cook
compote: Stewed fruit
concass�: Coarsely chopped
condiments: highly flavoured seasonings or accompaniments
connoisseur: Expert
consomm�: Basic clear soup
contrefilet: Boned sirloin of beef
cook out: The process of cooking the flour in a roux
cordon: A thin line or thread of sauce
correcting: To adjust the seasoning, consistency or colour
cote: A rib or chop
cotelette: Cutlet
cottage cheese: A soft cheese made from skimmed milk
coulis: A sauce, generally of strained, pureed fruit or vegetable
coupe: Cut
coupe: An individual serving bowl
court bouillon: A well flavoured cooking liquor for fish
couverture: A form of cooking chocolate
couverture: A covering
cr�me: Cream
cr�me fraiche: Whipped cream and buttermilk heated to 24-29 C; usually
bought commercially made
cr�m�: To cream
cr�pes: Thin pancakes
croquembouche: a dessert made up of filled profiteroles, stacked in a
pyramid and coated with a (spun sugar)caramel
croquettes: Cooked foods moulded into cylinders, pan�ed and deep fried
cro�te: A bed or cushion of fried or toasted bread
cro�tons: Cubes of fried bread
croustade: Empty pastry case
crudit�s: Small neat pieces of vegetables
cuisse [la]: Leg
cuisse de poulet: Leg of chicken
curd cheese: A low fat soft cheese, approx. 11% fat
D
dariole: A small mould as used for creme caramels
darne: A slice of round fish on the bone
daube: Meat stew pressure steamed in red wine
deglacer: To swill out a pan in which food has been fried with wine,
stock or water in order to use the sediment for the sauce or gravy; to
deglaze
degraisser: To skim off fat
dejeuner [la]: Dinner
delice: A cut of fish : a neatly skinned, trimmed fillet of
demi: Half
demi glace: A refined espagnol sauce
demi tasse: French for half cup, refers to the bowls concentrated
consomm� is served in, also Italian coffees such as espresso
dent�: Teeth (Italian)
desosser: To bone out meats
diabl�: Devilled; made hot and spicy
dilute: To add water to
dish paper: A plain dish paper
doily: A fancy dish paper
drain: To remove liquid from with a strainer
duxelle: Finely chopped mushrooms and shallots cooked together
E
eggwash: Mixture of egg and milk
emince: Sliced
emulsion: A mixture of oil and water which does not separate
entrec�te: A steak cut from the boned sirloin
entr�e: The opening course to a meal, traditionally in Europe is dish
served before the main course where fish or meat is served hot in a
sauce
envoyez: A term used at service time when calling away meals
escalope: Thin slice of raw meat
espagnole: Basic brown sauce
essai: taste, sample
essayer: To taste, to sample
estouffade: Brown meat stock
�touff�: To stew or slowly cook
�touff�e: A slowly cooked meat stew
etuvee: Cooked in own juices
F
facile: easy
farce: Stuffing
farc�: To stuff or used to described a dish that has been stuffed
fecule: Fine potato flour
feuille: Leaf or sheet (as in paper)
feuilletage: Puff pastry
feuillet�: Laminated
fines herbes: Chopped parsley, tarragon and chervil
flake: To break into natural segments
flamb�: To flame with alcohol
flan: Large open fruit tart
fleurons: Small crescent shaped pieces of puff pastry
flute: 2 cm diameter slice of French bread
foie: Liver
foie gras: Goose liver (pat�)
foncer: To line the base of a stew pan with slices of ham or bacon
fond: stock or bouillon (Fr for base)
fondant: Melting; a soft kind of icing
fondue: a preparation of melted cheese, also the equipment used for this
(Swiss)
forcemeat: a stuffing
frangipane: a sweet mixture of
frappe: Chilled
friandises: Petit fours or sweetmeats
fricassee: A white stew in which the meat, fish or poultry is cooked in
the sauce
friture: Deep fryer
froid: Cold
fromage: Cheese
fromage blanc: A fat free, fresh cheese made from skimmed milk
fum�: Smoked
fumet: The essence or concentrated flavour
G
galantine: A boned, stuffed whole bird (or breast of veal), it may be
poached or roasted and served cold or hot
galette: A French pastry or breakfast roll
garam masala: A combination of Indian spices
Garde-manger: The cold preparation section of a kitchen : see also
Larder
garni: To garnish
garnish: Trimmings on a dish for presentation purposes
gateau: A cake of more than portion and usually more than one layer
gaufre: A thin wafer biscuit, baked or fried in a mould
gaufre: Waffle
gaufrette: A lattice cut potato dish, cut wafer thin
gelatine: A soluble protein used for setting foods
Genoise: a rich sponge cake
gibelotte: A rabbit stew dressed with butter, onions and potatoes
gibier: Game
glace: A glaze
glac�: Ice cream
glac�: To glaze
gnocchi: Italian word for dumpling
goujon: Small strips of fish fillet
gourmande: An epicure, a ravenous eater, a glutton
gourmet: a judge of good food and living, one who appreciates (and knows
about)good food and wine
gratin�e: To sprinkle with cheese or breadcrumbs and brown under the
salamander
gras: Fat, plump
graisse: Grease or fat
gratis: Free of charge
green: Fresh, uncooked ; usually applied to fish
green ginger: Fresh root of the ginger plant
grenadin: small larded slice of veal fillet
grenouille: Frog
grill: A piece of equipment that cooks with heat from below (see also
salamander)
groseille: Berry
H
hach�: Finely chopped or minced
haricot: Bean
haut: High class
herb salt: A salt flavoured with herbs
hollandaise: A rich egg and butter sauce served warm
hominy: A farinaceous dish made of maize
hors d'oeuvre: Appetising first course
h�te: Host
huile: Oil
J
jambon: Ham (Fr)
jardiniere: Vegetables cut into batons
julep: Ancient Arabian name for a cooling drink that contained mucilage
or opium. These days applied to a variety of cooling alcoholic cocktails
julienne: Vegetables cut into fine strips
jus: Juice
jus: Roast gravy; the juices from a roast
jus lie: Thickened gravy
K
kebabs: Indian / Turkish dish of meats cooked and served on a skewer.
Also the name of the skewers; 'shish kebabs' being of lamb only
kedgeree: An Indian breakfast dish of fish, egg and rice flavoured with
curry
L
lait: Milk
au lait: With or of milk
lame: Fine slice of
langue: Tongue shape
lard: To insert strips of bacon or fat into meats
Larder: The cold preparation section of a kitchen : see also Garde
Manger
lardon: Baton of thick streaky bacon
lasagne: Thin sheets of pasta; the dish made from it
l�gume: Vegetable
levure: Luting; a paste of flour and water used for sealing pastry
liaison: A thickening or binding; usually egg yolks and cream
lut: See levure
Lyonnaise: Anything cooked this style contains onions as its main
ingredient. Named after the French province: Lyon, which is famous for
its onions
M
macaroons: sweet biscuits made of almonds, sugar, (coconut) and egg
white
macedoine: Fruit or vegetables cut into dice
magnetron: The device which generates the microwaves in a microwave oven
maison: House
maitre: Master
Maitre d' hotel: Used to signify the Head waiter
mandolin: Tool for slicing vegetables
mange tout: sugar or snow pea
mani�: Softened
marinade: A spiced pickling liquid used to flavour and /or tenderise
meats and fish prior to cooking
marmite: Stockpot
mask: To coat with sauce (see also napp�)
mayonnaise: A cold sauce emulsion consisting of egg yolks, vinegar,
seasoning and a good quality oil
m�lange: A mixture
meuniere: Miller
menu: A bill of fare
mignon: small, delicate
mineral salts: Mineral elements, small quantities of which are essential
for good health
mirepoix: Roughly cut vegetables, usually onions, carrots, celery with a
sprig of thyme and bay leaf
mis en place: Preparation prior to service
miso: Seasoning derived from the soya bean
monosodium glutamate: A chemical added to food to increase flavour
mornay: Cheese sauce
mousse: A dish of pur�ed food[s], egg white and cream: light in
consistency
muscat: A sweet wine and the grape that produces it
N
napper: To coat or mask with sauce
native: A menu item denoting English oysters
navarin: Brown stew of lamb or mutton
neige: Snow (Fr); white of eggs beaten to a snow or froth
Nepaul pepper: A red sweet chilli
niacin: Part of vitamin B; found in liver, kidney, meat extract and
bacon
noisette: A cut from a boned out loin of lamb
noisette: A nut; or pertaining to nuts
nori: Sheets of Japanese seaweed used in the making of sushi
Normande: Applied to dishes which contain apple or apple derivatives.
Named after the French province Normandy which is famous for its apples
nougat: A sweetmeat made from sugar, honey and almonds
nouvelle cuisine: The name given to the style of food that became
popular in the 80's that gave back the flavours of the food. It stepped
away from the heavy sauces, etc of classical French cuisine
noyau: The stone or kernel of a fruit
noyau: A liqueur flavoured with peach or nectarine kernels
nutrients: Components of food required for good health; proteins, fats,
vitamins, carbohydrates, mineral salts and water
O
oxidation: The chemical process whereby the product is affected by
taking in of oxygen, eg the browning of cut apples
P
paella: A peasant rice dish from Spain, that includes shellfish, pork,
spicy sausage and saffron
pain: Bread (Fr)
palatable: Pleasant to the taste
panada: Paste of water and flour or bread, used for forcemeats
pane: Passed through seasoned flour, eggwash and bread crumbs
paprika: Hungarian sweet capsicum/pepper (red)
parisienne scoop: An implement for cutting spheres out of fruit and
vegetables
parsley butter: Butter mixed with lemon juice and chopped parsley
parsons nose: The extreme end of a bird, where the tail feathers grow
pass: To cause to go through a sieve or chinoise
pat�: Paste (Fr), generally used to describe a passed meat dish served
as an appetiser
pathogens: Food poisoning bacteria
paupiette: A stuffed, rolled fillet of fish
petit fours: Small fancy cakes and sweetmeats, highly decorated
phosphorus: A mineral element found in fish, required for healthy teeth
and bones
picked parsley: Sprig of parsley
piece de resistance: the ultimate
pilaff: A rice dish
piquant: Sharply flavoured
pique: Studded [same as cloute]
plat du jour: Speciality of the day
polenta: An Italian dish using coarsely ground cornmeal
posset: Hot milk curdled with wine, ale, vinegar or other acid
potage: Soup (Fr)
potpourri: A stew of various kinds of meats and spices
poulet: Chicken
poussin: Baby chicken
praline: Flavoured with 'burnt' almonds
printanier: Garnish of spring vegetables.
profiteroles: Small, round choux paste cases
protein: The nutrient which is needed for growth and repair
prove: To allow yeast dough to rest in a warm place so that it can rise
and expand
pulses: Dried vegetables that grow in pods
pur�e: A smooth pulp
Q
quark: A salt free, soft cheese made from semi skimmed milk
quenelles: Oval shaped forcemeat dumplings
R
ragout: Stew
ramekin: Cheese fritters
ramekin: Small pastry moulds
ratafia: Essence of bitter almonds
ravioli: Small, square, stuffed pasta pockets
rechauff�: To reheat
reduce: To concentrate a liquid by simmering
refresh: To make cold under running water or plunge into iced water
rennet: A substance prepared from the inner membrane of a calf's (pig's,
hare's or fowl's) stomach; used for coagulating milk
riboflavin: Part of vitamin B, also known as B2; found in yeast, liver,
eggs and cheese
rissoler: To fry to a golden brown
root ginger: The root of the ginger plant
roulade: To roll
roux: A thickening agent of flour and fat/oil
S
sabayon: Egg yolks and a liquid whipped over a bain marie until creamy
saccharometer: Instrument used for measuring the density of sugar syrup
salami: An Italian (smoked) cured sausage
salmis: A game stew
salmonella: A pathogen found in meat and especially poultry
salsa: Spanish for sauce, but it tends to refer to a sauce that is used
as a dip for finger foods
sashimi: Japanese dish consisting of raw fish that is dipped into a mix
of soy sauce and waasabi
sat� / satay: Indonesian for skewers or kebabs, has come to mean not
just the skewer but everything served on it. Normally served with a
spicy peanut sauce
saut�: To toss in fat, also a brown stew of a specific type
seal: To set the surface of meat in a hot oven or pan, so that it
colours and retains the juices
seasoned: Flavoured
seasoned: When pertaining to equipment this means to treat it with oil
and/or salt to give it a non stick ability
seasoned flour: Flour with which salt and other seasonings has been
added
set: To seal the outside surface
shredded: Cut into fine strips {see also chiffonnade]
silicon paper: Non stick paper
singe: To brown or colour
sippets: Older culinary term for croutons
slapjack: A broad flat pancake
smetana: A low fat product; a cross between soured cream and yoghurt
sodium: Mineral found in the form of salt in founds
sorbet: Flavoured water ice, usually flavoured with something sharp as
the dish is served as a palate refresher between courses
soubise: A pur�e of onion
souffl�: A very light sweet or savoury dish; served hot or cold
soy sauce: A dark condiment sauce of Oriental origin
soya bean: A pulse of Oriental origin
spatzl�: A German wet noodle
staphylococcus: A pathogen found in the human throat, nose and in septic
cuts
starch: A carbohydrate found in cereals, certain vegetables and
farinaceous products
strain: To separate to liquid from the solids
studded onion: Peeled onion studded with cloves and bay leaf
succotash: An American dish made from green corn and lima beans
supreme: Boneless breast of chicken
sushi: A Japanese dish made up of rice, veg and seafood (raw or cooked)
rolled in nori and sliced. Served with a dipping sauce
sweat: To cook in fat under a lid without colouring the foods
syllabub: A cream dessert flavoured with a liquor
syneresis: The squeezing out of liquid from an over cooked protein, eg
scrambled eggs
T
t.v.p.: Textured vegetable protein, derived from soya beans, oats etc
table d'hote: A set menu at a set price
tahini: A strong flavoured sesame seed paste
tempura: A Japanese dish of fried foods in a light batter (actually of
Portuguese origin)
terrine: An earthenware dish used for making pat�s, pat�s are known as
terrines if served in them
timbale: A double serving dish
tofu: Low fat bean curd made from soya beans
tourn�: Turned, to shape into barrels or large olive shapes
tournedos: Small fillet steaks
tranche: A slice of, mainly applied to fish
troncon: A slice of flat fish on the bone
V
vanilla pod: A black beanlike plant, the flavour of which is used in the
making of sweet dishes
vegan: A person that eats no animal flesh or animal by products
whatsoever
vegetarian: A person that only eats vegetables and dairy products
veloute: A basic sauce or a soup based on a veloute
Vichysoisse: A chilled soup made from potato and leek
vinaigrette: A salad dressing made from good quality olive oil and
vinegar
vitamin B: A complex vitamin
vitamins: Chemical substances which assist the regulation of the body's
processes
vol au vent: A large puff pastry case
W
wasaabi: Japanese horseradish, that has an unusual florescent green
flesh, it has a very strong taste and is used greatly in Japanese
cuisine.
wok: A round bottomed type frying pan used extensively in Chinese
cuisine
Y
yeast extract: A mixture of brewers yeast and salt, high in flavour,
protein and vitamin B
yoghurt: Easily digested fermented milk product