Whites The name given to the protective clothing worn by a chef. From the French word amande meaning ‘almond’.Amuse-Bouches Cocktail canapés.Amuse-Gueule Translates from the French as to ‘entertain the mouth’.Anglaise Means plain in style. There are many names for nut meringues and meringue-based desserts -- succès, progrès, japonais among them -- and the proportions, size and type of nut(s) used varies from one to another. A French term, A la carte translates as ‘by the menu’.A la Grecque Translates from the French as ‘in the Greek style’.A L’Espagnole Literally translates from French as, ‘in the Spanish style’.Al a Minuta A French term literally meaning cooked in a minuet; often applied to food cooked at the table, for example traditional stroganoff.Al Dente An Italian term which describes the consistency of pasta when cooked correctly. Here are some common ways you can expect to see French words written in your text messages with French speakers: slt (salut), bjr (bonjour) stp (s’il te plaît), svp (s’il vous plaît) cad (c’est-à-dire) A+ (à plus tard) pq (pourquoi) wétu (où es-tu) je t’m (je t’aime) Check out Maison-facile and 1fo.com for many more French texto abbreviations. You’d think it would be easy to translate such an easy concept as to bake in French. 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. Bread cut into heat or other fancy shapes, fried and used to garnish various foods. Derived from the French word trousser meaning ‘to tie’.Turn The cutting of potatoes and other vegetables into barrel or olive shapes. Also known as bolting. Also a dish served as an accompaniment to a main meal. 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. Napper A French term describing the coating of a prepared dish with sauce.Noisette A small round cut of meat, often lamb. A small hole in placed in the centre to allow steam to escape. Larding The insertion of small strips of fat through a piece of lean meat. An old French word meaning ‘velvety’.Velveting A method of marinating meats used in Oriental cookery; a blend of corn flour, soy sauce and seasoning used to coat food prior to cooking.Verjus The juice of an unripe fruit, especially sour grapes.Vesiga A jelly like substance obtained from the spinal marrow of the great sturgeon. 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. With full transcript + translations. The base of a creamy soup or sauce, the blend of fresh stock and a roux. Glass is often used to cover cakes and cheeses, helping to keep them fresh and aid display. Derived from the Spanish word salpicar meaning ‘sprinkle with salt’.Sauté To cook quickly in shallow oil. Often used for cooking fish.Crapandine Poultry and game split down the back and laid flat for roasting.Crèmeux A French term indicating ‘creamy’.Crepe A thin pancake usually served rolled or folded with a sweet or savoury filling. Beef dripping, for example, is extracted from beef fat. Derived from the old French word flamber meaning ‘to pass through flame’.Fleuron A small crescent shaped piece of puff pastry, used as a garnish for fish.Floured To cover or coat food, work surfaces or utensils with flour.Foie Gras Fat goose liverFold The mixing of a light airy mixture with a heavier one. A range of food produced by a restaurant, individual or country. Half glazed reduced espagnole.Denerver A French term indicating the removal of sinew.Denoyauter A French term indicating the removal of the stone from a fruit, for example an olive.Depouiller A French term indicating the slow, continuous, cooking of a food in order to remove any fat or scum as it rises to the surface. Derived from the old French word pasticier meaning to ‘make pastry’.Patty A small flat individual cake, produced from minced meat, vegetables or other ingredients.Pauillac A milk fed lamb.Paupiette A French term meaning a thin strip of meat, poultry or fish rolled in a stuffing and then poached.Paysanne Literally means in a county style, usually vegetables cut into 15mm round or square shapes. Often grease proof paper or parchment is used, and a method traditionally reserved for the cooking of fish. Active Dry Yeast Yeast that has been dried, forming small dehydrated granules. Derived from the French word souffler meaning ‘puff-up’.Suer A French term indicating the slow cooking of meats, poultry, fish, etc in a pan with little fat.Supreme A delicate fillet cut from poultry or fish. Literally translates from the French as ‘in its place’.Monter To whip egg, egg white or butter into a sauce, soup, etc.Mornay A food served in a cheese sauce, for example cauliflower mornay. Piccata An Italian term describing thin slices of meat sautéed, and served in a spicy lemon and butter sauce.Pincer A French term describing the browning of vegetables or bones in an oven.Piquant Having a flavour, taste or smell that is spicy or savoury, often with a slightly tart or bitter edge to it.Pipe The use of a piping bag for the ornamental decoration of food.Piquer The insertion of large lardoons of bacon, fat, ham or truffle into meat or poultry. Timbale A half conical shaped mould of various sizes. 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. A laLiterally means ‘in the style of.’. Also a double loin of beef left in one piece and cooked whole.Barquette A boat shaped pastry case.Basting The spooning of melted fat over foods, usually over roasted or grilled meats, to prevent them becoming dry and enhance flavour.Batarde The French term for butter sauce.Batterie De Cuisine A set of cooking utensils, pots, pans, etc. Racines Root vegetables.Rafraichir To chill a food. The two are blended together with a spatula or spoon in a gentle motion, combining the mixture without loosing any air.Fond A basic simplified stock.Fond De Volaille A white poultry stock.Fouette To whisk.Fourre Stuffed with a filing, for example an omelette.Frappe Chilled. A la Literally means ‘in the style of.’ A la Translates from French as ‘in the fashion of’.A la Broche Meat roasted on a spit.A la Carte Menu items prepared fresh to order. Derived from the Latin word farcire meaning ‘to stuff’.Farci A French term meaning to be stuffed with forcemeat; usually applied to fish, poultry and vegetables. The alcohol in bread dissipates in baking . Dégorge (r): A method of removing juices from meat and vegetables (often fish). A French term translating as ‘good girl’.Bonne Bouche A small piece of tasty food. 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. Vocabulaire de la pâtisserie. Traditionally consisting of a white cotton tunic or jacket, blue checked cotton trousers, white apron and hat. Also the rapid cooling of a food by running it under cold water.Ragouts A rich slow-cooked Italian stew of meat and vegetables, often richly seasoned. A beverage chilled or poured over crushed ice. Originally a piece of unbleached calico cloth.Tammy An extremely fine woollen strainer.Tenderize The breaking down of meat fibbers prier to cooking, so making it less chewy and more digestible. Alcohol Along with carbon dioxide – one of the two major by-products of yeast fermentation. A French term that translates as ‘outside the work’.Hure The cooked head of a pig or boar. If you live or work in a French-speaking country, you will most likely want to open a bank account, un compte bancaire. Cheeses, helping to keep them fresh and aid display served plainly and simply, often lamb, multi ice! As part of a Prepared dish with sauce.Noisette a small piece of tasty food pastry and! 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