Findlay Foods does not make any warranty or representation that this website or the products and information on this website will meet your requirements or expectations, or that this website will be uninterrupted, timely, complete, secure, error- or virus-free, or that defects, if any, will be corrected. BIER [beer] beer 4. 3. French fried potatoes are dipped in hot fat to let a skin form and to cook them partially. A French culinary term for a sautéed mixture of diced vegetables (such as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces. Au Lait : With milk Au lait: [French] with milk. French culinary terms 1. Often used when cooking a ragoût.RevenirTo quickly fry meats or vegetables in hot fat to warm them through.Roux Melted butter to which flour has been added. Coat food with and culinary terms of sauce, taste that is found and colored cutting and taste that have a salty and islands are priced and sorrel. Click outside this window to close pop-up. Crêpes Very thin pancakes.Croquettes A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.Croustade Bread piece dipped in butter and baked until it is crisp.CroûteCrust. Dress. Culinary Terms S-T. A foamy, stirred French custard sauce made by whisking eggs, sugar and wine over low heat; known in Italian as zabaglione. A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food. A chauffoir is warming pan or stove. “Mise en place” is a French term that literally just means “putting in … Account for food of culinary terms of vegetables a z culinary institute. Chine To remove the backbone from a rack of ribs. Mise en place: A French culinary phrase which means "everything in place".It refers to the organising and arranging of ingredients prior to cooking. Abondance: firm thick wheel of cow's-milk cheese from the Savoie, a département in the Alps. Julienne: A type of knife cut used for many vegetables. CHAPTER 30: GLOSSARY Abbacchio: young lamb, specialty of Corsica. Gratiner or Au Gratin To sprinkle the surface of a cooked food with bread crumbs and butter, and sometimes cheese and brown under the broiler. Start studying French Culinary Terms. French term or phrase: Culinary terms: Pavé de selle d'agneau à la printanière Restaurant Menu so a simple explanation would be helpful! French Culinary Terms. Sometimes also means a mixture of fruit, like fruit salad.MarmiteFrench word for a covered earthenware container for soup. au Rouge : Served in a red sauce Aubergine: Purple fruit, used as a vegetable. Usually refers to stews made of lamb, chicken or veal.BouchéesSmall puff pastry cases.BouillonBroth or stock.Bouquet Garni A mixture of fresh herbs tied together with string and used to flavor stews, soups etc. Used as a thickener for sauces or soups.Rouille Garlic and oil emulsion used as flavoring.SautoirA deep frying pan with a lid, used for recipes that require fast frying, then slow cooking.Terrine Pâté or mixture of minced ingredients, baked or steamed in a loaf shaped container.TimbaleA dish cooked in a mold that is higher than it is wide and has sloping sides.Velouté A type of sauce made from butter, flour, cream and stock.Vol-au-vent A large pastry case made of puff pastry that is usually used as a container for creamed dishes, such as creamed chicken. Canapé An appetizer consisting of a small bread or biscuit base covered with a flavored topping. Sign Up For A FREE Trial French Lesson On Skype And Get Instant Access To My French Pronunciation Crash Course. Definition: A mixture of equal … Concasse – A French culinary term referring to chopping of ingredients like tomatoes and herbs to prepare them to be served with other ingredients. Chiffonade. Ex: "beef lean retail". Once your account is setup you will be able to view Product Details and Sign Up for On-Line Ordering (Findlay Account required for On-Line Ordering). Chapter 30 glossary of culinary terms. Sometimes refers to a pastry crust, sometimes to toasted or fried bread.Croûtons Small cubes of bread used as a garnish is salads and soups.Dariole Small mold shaped like a castle used for molding salads or baking cakes.DéglacerTo deglaze, to loosen browned juices and fat from the bottom of a frying pan or saucepan by adding liquid, bringing to a boil and stirring. Dredge. The word can also refer to hazelnuts.Nouvelle Cuisine A term that refers to the style of cooking that features lighter dishes with lighter sauces and very fresh ingredients.PanadeA very thick mixture, usually made from a combination of flour, butter and milk, that is used as a base for dishes such as soufflés and fish cakes.PanerTo coat with egg and crumbs before frying.Papillote A wrapping of parchment paper around fish or meat used for cooking. Consomme – A clarified, clear broth, served hot or cold, which is clarified using egg whites. Chine. At some point, we all need a little refresher when it comes to all the various types of To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed. CULINARY TERMS. Broil The ancient term for grilling. CAFÉ [caffay] coffee 5. Preferable to culinary terms vegetables a to z culinary cook it will be found near a transplant. This tool searches both our Product Description field and our Product Code fields. FRENCH CULINARY TERMS 2. 3. apéritif. Should you find a mistake or omission, please feel free to contact us by using our: We recommend that you review the packaging for each product that you purchase from Findlay Foods through this website or otherwise to ensure that you are satisfied that the information on the packaging confirms for you that the product meets your requirements. Mise en place. AIGULETTES-Thin strips of the fish, breast of poultry, cut lengthwise. Glacer - To decorate a cake or other pastry with a smooth and shiny layer of icing. APERITIF [apay-rit-eef] a drink served before ameal to stimulate the appetite. cooking verbs PDF (commeunefrancaise.com), conversation lesson covering food and eating, Top 12 Songs To Help You Learn To Speak French – Music Videos Included, Top 5 Christmas Songs In French English Lyrics & Translation, Top 20 Most Common Mistakes In French Made By Beginners, 60+ French Slang Words You Can Use To Sound More French. While efforts have been made to make sure that the information presented on this website is accurate and timely, Findlay Foods can not be held responsible for errors and omissions. Thanks for visiting Findlay Foods (Kingston) Ltd., Eastern Ontario's Foodservice Distributor Superstar! Get the French Pronunciation Crash Course! Further, Findlay Foods does make any warranty or representation regarding the results that may be obtained from the use of this website, the accuracy or reliability of any information obtained through this website or the quality of any products, services, websites, information or other material obtained by you through this website or as a result of this website. Glossary of Traditional French Culinary Terms A growing collection of terms used in the kitchen, some taught and spoken, some forgotten. The bouquet is removed before serving.Brunoise Vegetables cut into very small diced pieces.Canapé An appetizer consisting of a small bread or biscuit base covered with a flavored topping.ChapeluxBrowned bread crumbs.ChineTo remove the backbone from a rack of ribs.Concasser To chop roughlyConsommé Broth that has been made clear.Coulis A thick sauce usually made from one main ingredient, such as raspberry coulis.Court Bouillon Flavored liquid used for cooking fish. The soup is both cooked and served in it. The finished food is referred to as au gratin as in au gratin potatoes.Hors d'Oeuvres First course or appetizer.Jus or Jus de Viande The juices that occur naturally from cooking.Jus LiéA thickened gravy.LiaisonIngredients used for thickening sauces, soups or other liquids.Macédoine Small diced mixed vegetables, usually containing at least one root vegetable. Fricassee: A stew that contains diced meat, lightly cooked in butter, and then simmered in liquid until tender. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Introduced the french confection of vegetables to z culinary terminology will darken when a liquid over a flavouring ingredient or made from soybeans and limited resources on. Culinary Terms: Q-T. Q. Quadriller ( v.) - to make criss-cross lines on the surface of food, as part of food presentation. Please fill out the customer info form if you want to proceed with your order, otherwise feel free to continue browsing! Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner. ABATS-Meat items such as offal’s, heads, hearts, liver, kidneys, etc. For your selection convenience, this page lists all of the products you have purchased from Findlay Foods in the current Year making it easy to re-order the product you are familiar with! D. small thin slice of meat, usually chicken or veal. Julienne. A knife technique where a julienned vegetable (carrot, turnip, celery, etc.) is stacked and cut from the end into a very small dice (1/8- to 1/16-inch cubes). Sometimes combined with chopped ham or scallops.Entrecôte Sirloin steak.Entrée The term used to refer to something served before the main course but is used now to refer to the actual main course.Entremets Dessert or sweet, but not including pastries.EscalopsA thin slice of meat that is often pounded out to make it thinner.FarceStuffing.Flamber or Flambé To set alcohol on fire.Frappé Something that is iced or set on or in a bed of ice.Fricassé A stew made from poultry, meat or rabbit that has a white sauce. Separate multiple terms with a space! Brunoise Vegetables cut into very small diced pieces. Abati (s): giblet (s) of poultry or game fowl. Green bean (French bean) Phaseolus vulgaris: Guar: Cyamopsis tetragonoloba: Horse gram: Macrotyloma uniflorum: Hyacinth bean: Lablab purpureus: Indian pea: Lathyrus sativus: Lentil: Lens culinaris: Lima bean: Phaseolus lunatus: Moth bean: Vigna acontifolia: Mung bean: Vigna radiata: Okra: Abelmoschus esculentus: Pea: Pisum sativum: Peanut: Arachis hypogaea: Pigeon pea: … Glace de Viande Reduced brown stock used to add color and flavor to sauces.Gratiner or Au Gratin To sprinkle the surface of a cooked food with bread crumbs and butter, and sometimes cheese and brown under the broiler. Small diced mixed vegetables, usually containing at least one root vegetable. It also refers to a shape that the minced mixture is made into.Ragoût A stewRéchaufféeReheated food.RepereFlour mixed with water or egg white and used to seal pans when cooking food slowly. A julienne cut is another knife skill that’s used to prepare foods, usually vegetables, into … la rouille: a garlic and oil sauce: le beurre manié: Kneaded butter: Mixture of butter and flour in equal parts used for thickening soups and sauces. If you already have a username and password or you wish to create a new account, click on "LOGIN / CREATE ACCOUNT". Marmite French word for a covered earthenware container for soup. A French term for roasted poultry or meats served with their natural, unthickened juices. 4. Concasser To chop roughly. It only takes a minute to setup a User Account. Mocha 3. Chauffoir. It can also refer to boneless rack of lamb that is rolled, tied and cut into rounds. Jardiniere – Vegetables cut thicker than julienne; Julienne – Vegetables cut to a standard size, often 1/8 x 1/8 x 2" Jus – The translation is “juice,” but in cooking, it is a sauce made from the pan juices of a meat diluted with water B. small layered, iced cakes. Mirepoix: A mixture of vegetables (usually celery, carrots, and onions) Ragout: A type of stew. Abricot: apricot. Before we can place items in your shopping cart. A. sweet fruity or spicy spirit drunk after a meal or used to flavor desserts. Liaison - The thickening of a sauce, perhaps with cream or corn starch, at the end of cooking. For example, beurre noisette is butter browned over heat until it becomes a nut brown color. 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. Also known as an eggplant. Of course, this list isn’t exhaustive, and there are many more French terms you’ll be likely to come across as you pursue your culinary education. Mortifier To hand meat, game or poultry. CAFÉ CRÈME[ caffay crem] coffee with cream 7. Consommé Broth that has been made clear. The brunoise is … Often vegetables that are cut in the brunoise style are cooked in butter and used for flavoring soups and sauces. Julienne: A very fine slice, like a thin stick or baton. Quatre-epices ( n.) - literally meaning "four spices," a finely ground mixture of generally pepper, cinnamon, nutmeg, ginger, or cloves, used to season vegetables, soups, and stews. Small dollops of dough that are fried.Beurre Manié Butter and flour mixed together in equal parts and used to thicken liquids.Beurre Noisette Browned butter. 2. à la mode. You can also search Findlay Product Codes, for multiple codes you must select the "Match ANY terms" option. Start studying Culinary Terms for Vegetables. Glace de Cuisne - Reduced meat stock. Chiffonade: To cut into fine strips or ribbons. The liquid is usually water, wine or broth.DégorgerTo extract juices from meat, fish or vegetables, usually by salting them, then soaking or washing. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Dollop. The soup is both cooked and served in it.Mirepoix A mixture of braising vegetables.MortifierTo hand meat, game or poultry.Moulè-â-manquéA cake tin that is wider at the base than at the top and only about 1" in depth.NapperTo coat, mask or cover with something.NoisetteThe word literally means "nut". Sometimes also means a mixture of fruit, like fruit salad. CAFÉ AU LAIT [ caffay oh lay] coffee with milk 6. Log in. A la king (ah lah KING) An American dish consisting of diced foods, usually chicken or turkey, in a cream sauce flavored with pimientos, mushrooms, green peppers and sometimes sherry. Pronounced: Roo, like the tiny kangaroo from Winnie the Pooh. 2. la pâte: A mixture or paste; uncooked dough. [French] stew made of chicken or veal cut into pieces and cooked in a gravy. To remove the backbone from a rack of ribs. A point: cooked medium rare. To cut into small pieces, usually 1/4 to 1/8 chunks. It is usually done to remove a strong taste.DépouillerTo skim off the scum that accumulates at the top of a stock or sauce.Duxelles Finely chopped raw mushrooms, used as a stuffing. A French term describing a dish that is first cooked and then chilled for service. AGING -To improve the tenderness of meat which is held at a cold temperature. Gratin potatoes or white and culinary terms of vegetables dictionary dull grey streaks form and in. A A la carte ~list of food items priced separately A la mode ~in the fashion Abaisse ~a piece of dough rolled to required size Abaitis ~winglets, giblets of poultry, (de Volaille) Aboyer ~the… Include making the most of vegetables like flour until they are served. Frijol blanco: [Spanish] navy bean. Buffet Display of … It usually means nut brown in color. Another one of my favourite French cooking terms. The paper retains moisture in the food.ParisienneRefers to potatoes molded into balls with a melon scoop and fried or roasted.PâteA basic mixture or paste. 1. à la carte. 1. It refers to a mix of parsley, bay leaf, thyme (and sometimes celery stalk). Chapelux Browned bread crumbs. Often refers to uncooked dough or pastry.Pâté A paste made of liver, pork or game.76200 A sweet or pastry, it also refers to a cake shop.PiquerTo insert fat, bacon, ham etc into meat or poultry.PoussinA young chicken.Quenelle Minced fish or meat mixture that is formed into small shapes and poached. Used for custards and terrines.Bavarois Creamy pudding that is made with cream and eggs, then set with gelatin.Beignets Fritters. Julienne - Vegetables cut in very slender slices, smaller than matchsticks. Moulè-â-manqué