Presentation on theme: "French in Cooking. Pièce de résistance - the main dish of a meal."— Presentation transcript:
French in Cooking
Pièce de résistance - the main dish of a meal
Restaurant - A place that prepares and serves food, drink and dessert to customers.
Café - a small restaurant where drinks and snacks are sold.
Filet - a boneless steak cut from the tenderloin of beef, or boneless, skinless strip of fish
Gratinée - Cooked so as to form the gratin- with a melted cheese top layer
Julienne - a vegetable cut into thin strips
Meringue - A preparation of sugar and the beaten whites of eggs, spread upon pastry, and slightly browned.
Potage - strong broth; a sort of liquid food prepared generally by boiling flesh of some kind.
Etiquette - the standards of proper social manners.
Chef (cuisinier) - a person who cooks professionally in a professional kitchen setting
Soufflé - light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
Foie Gras- a food product made of the liver of a duck or goose that has been specially fattened.
Sorbet - Ice cream made of fruit, sugar, and water.
Fondue - dish of melted cheese or chocolate in which you dip croutons or fruit.
Champagne - a sparkling, clear, celebration wine.
Escargots - a dish of cooked land snails, usually served as an appetizer.
Éclair - a long, thin pastry made with choux dough and filled with a crème.
Praline - sugared almond
Bisque - a thick cream soup made from shellfish
Crème Brulée- crème and egg dessert with sugary crust.
Filet mignon- delicate piece of meat
Biscuit - piece of bread served with dinner
Caramel - firm chewy candy made from caramelized sugar and butter and milk
Rôtisserie - a small broiller with a motor- driven spit, for barbecueing fowl, beef, etc.
Frappé - a fruit juice mixture frozen to a mush consisting of a liqueur, as crème de menthe, poured or cracked or shaved ice.
Flambé - served in flaming liqueur, esp. brandy.
Entrée- The main dish of a meal. In France, its the appetizer,
A la Carte- With a separate price for each item on the menu
Buffet- Self service to a spread of food
Banquet - A fancy reception dinner
Maître d- a dining-room attendant who is in charge of the waiters and the seating of customers
A Votre Santé- To your health/ cheers- used as a toast
Gourmet - A person who enjoys good quality food
Gourmand - A person who loves to eat
Bon Vivant- A person having cultivated, refined, and sociable tastes especially with respect to food and drink.
Dessert - Last sweet course of a meal
Cordon Bleu- 1. A skilled Chef 2. thin slices of chicken stuffed with cheese and ham and then sauteed
Connoisseur - A person who knows a lot about an area
Apéritif- alcoholic beverage taken before a meal as an appetizer
Hors d oeuvres- Appetizers
Amuse- gueule- a small appetizer that is served before a main meal begins
Table d hôtes- a meal, usually of several preselected and fixed courses, in a restaurant, hotel, or the like, for which one pays a fixed price- all guests sit at a long table.
Dinette - A nook or alcove located in or near a kitchen and used for informal meals.
Canapé- a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.
Crudités- traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce.
Café au lait- coffe with milk
Petits fours- a small confection generally eaten at the end of a meal (e.g. with coffee) or served as part of dessert.
Omelette - a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.
Bouillon- a clear seasoned broth
Cognac - high quality grape brandy distilled in the Cognac district of France
Mayonnaise - a spread used on sandwiches
Soupe du jour- A soup featured by a restaurant on a given day
Vinaigrette- is a mixture of salad oil and vinegar, often flavored with herbs, spices, and other ingredients, most commonly used as a salad dressing.
Consommé- clear soup usually of beef or veal or chicken
Beignet - French fritter: a deep-fried, yeast- raised doughnut dusted with confectioners' sugar
Profiterole- a small hollow pastry that is typically filled with cream and covered with chocolate
Croûtons- Small toasted squares of bread, used to top salads.
Légumes - plants of the pea or pod family, including peas, beans and lentils.
Croque- Monsieur- a hot ham and cheese grilled sandwich
Petit beurre- a small, usually oblong butter cookie.
Truffes- black or white rare mushrooms -small chocolate bites covered in cocoa powder
Mousse - Mousse is a form of light and creamy dessert typically made from egg and cream, usually in combination with other flavors such as chocolate or pureed fruit
(sauce) Hollandaise- a sauce made with eggs and butter with lemon juice
Baguette- a specific shape of bread, commonly made from basic lean dough, distinguishable by its length, very crisp crust, and slits cut into it
Bombe Glacée- an ice-cream dessert frozen in a spherical mould
Bonbons- a candy that usually has a center of fondant or fruit or nuts coated in chocolate
Crêpes- Thin, French pancakes used in desserts or savory dishes
Quiche- unsweetened custard in a pie shell with bacon, Swiss cheese, spinach, mushrooms, or ham.
Sirop- sweet fruit and sugar mix used to top foods or mix in with water
Coq au vin- chicken and onions and mushrooms braised in red or white wine and seasonings
Savarin - a sponge cake baked in a ring mold
Sauce (béarnaise) - Classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Served with meat, fish, eggs, and vegetables.
Purée- to mash
Sauté- to lightly fry in butter
Au gratin- vegetables covered with cheese and roasted in the oven
Provençal- prepared in the style of Provence, in south of France, usually, with olive oil, garlic, thyme, rosemary
Emincé- a term used to describe meat, vegetables, or fish sliced very thinly, placed in an earthenware dish and simmered in added sauce.
Nouvelle cuisine- a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream
Casserole - dish of several ingredients put to cook in the oven together in one pot
A la mode- with ice cream on top or on the side
Au jus- served with/in its natural juices or gravy
Au naturel- dishes cooked as simply as possible and served with a minimum of accompaniments
Madeleines- A bite sized cake made originally made in Lorraine, France.
Poutine - A dish eaten primarily in Quebec and Ontario, Canada. It consists of fries with gravy and curd cheese.
Beurre blanc - butter sauce with white wine
Consommé- A clear soup made from concentrating stock ort broth.
En croûte- A dish that has been wrapped in pastry dough then put in the oven to bake.
Tarte tatin- An upside-down tart with apples that are caramelized before the tart is cooked
À la vapeur- means steamed. This describes the technique usually used to cook fish and other lean meats.
Aïoli - A traditional sauce made of garlic, olive oil, lemon juice, and egg yolks. It is similar to mayonnaise.
Au Bain-marie- A water bath made by putting a pan or bowl of food over a pan of hot water which should be kept at just below boiling point.
Bavarois- A delicate cream dessert with a crème Anglaise base made from either milk, cream or a fruit puree and then aerated with whipped cream and whipped egg whites before being set in the refrigerator with gelatin.
Blanchir/To blanch You blanch vegetables by submerging them briefly in boiling, salted water and then remove them as soon as they are semi-tender. Salt in the water helps vegetables keep their vibrant original hue. Plunge the blanched vegetables into a bowl filled with ice to set their color and prevent further cooking.
escalope A piece of meat thinned out with a mallet or a rolling pin.
roux A mixture of flour and a fat of some sort (butter or an oil).
Le Steak Tartare An unusual dish, made up of raw chopped meat, herbs, and spices.
Sommelier- the wine stewart in a restaurant
Pâté - a mixture of meat or seafood ingredients to create a spread
Terrine - Usually describes a kind of pâté made of pieces of meat in a deep dish with straight sides. Can also be used to describe the dish itself.
A la…- in the style of
Brut - used to describe an extremely dry wine
Bûche de Noël- (sponge) rolled and frosted to resemble a log.
Brioche- a highly enriched bread of French origin, whose high egg and butter content give it a rich and tender crumb.