French Cooking Terms

Flashcards created from lecture slides on French cooking terms, culinary techniques, sauces, and preparations.

What is aioli?

An emulsion of garlic, salt, and olive oil, described as a garlicky flavored mayonnaise.

What does the culinary term amandine refer to?

Dishes that are made or garnished with almonds (usually slivered or sliced), such as Green Beans Amandine and Trout Amandine.

What is a bain-marie?

A double boiler consisting of a bowl or small pot set in a pot of simmering water.

What is béchamel sauce?

One of the five French Mother Sauces, made of milk whisked into a white roux (flour cooked in melted butter without browning).

How is beurre blanc prepared?

From a reduction of white wine, white vinegar, and shallots, emulsified with chilled butter and finished with fresh herbs like fines herbs.

What is beurre manié and what does its name translate to?

An uncooked mixture of flour and butter added to soups, stews, and sauces to thicken them; its name translates to "kneaded butter".

What is beurre noisette?

Brown butter, named "noisette" (translating to hazelnut) due to its hazelnut-like appearance and aroma when melted butter solids and butterfat separate.

What is a bisque?

A smooth, creamy soup made from crustaceans such as lobster and shrimp, or ingredients like pumpkin and mushroom.

What characterizes a blanquette?

A ragoût (stew) of white meat (veal or chicken) that isn't browned during cooking, prepared with a creamy white sauce and often containing mushrooms.

What is bouillon?

A clear, seasoned broth made from simmering meat, vegetables, and seasonings in water.

What is a bouquet garni?

Fresh or dried herbs tied together in a bundle with cooking string or twine, used to flavor soups and stews.

What is the brunoise knife technique?

A technique where julienned vegetables are stacked and cut from the end into a very small dice of $\frac{1}{8}$ to $\frac{1}{16}$ inch cubes.

What is a cartouche in cooking?

A parchment paper lid that sits directly on the surface of ingredients in a pot or pan.

What is charcuterie?

The art of preserving meats with salting, cooking, and curing methods, producing items such as sausages, confit, terrines, ham, bacon, and pâté.

Which knife technique is pictured here, used for cutting leafy ingredients into thin strips?

Chiffonade

What is a chinois?

A cone-shaped strainer constructed with fine metal mesh, used to strain sauces, purees, soups, and stocks to a smooth consistency.

What is confit?

An age-old cooking and preservation method where food is slowly cooked and submerged in a liquid (usually fat or sugar syrup) at low temperatures.

What is consommé?

Stock that has been clarified (usually using egg whites) and concentrated, producing a clear color and strong flavor.

What is a coulis?

A light, smooth sauce made from pureed fruits or vegetables.

How does crème fraîche compare to American sour cream?

Crème fraîche is a thick, fermented cream with a higher fat content ($30\%\text{--}40\%$ compared to $18\%\text{--}20\%$ for sour cream), giving it a richer texture.

What is a croquette?

A cylindrical or egg-shaped patty shaped from cooked meats, fish, and/or vegetables, rolled in breadcrumbs and fried.

How is demi-glace made?

By slowly reducing equal parts Espagnole and brown stock (from roasted veal and/or beef bones) by half until rich and glossy.

What are duxelles?

Chopped mushrooms sautéed in butter with onions or shallots and herbs, often used in stuffings and fillings.

What does the term "en croute" mean?

Foods that are wrapped in pastry (such as puff pastry, pie dough, or phyllo) and baked.

How does the definition of "entrée" differ in France versus the United States?

In France, an entrée is the appetizer course before the main dish, whereas in the United States, it refers to the main dish itself.

What is an escalope?

A boneless piece of meat that is pounded with a mallet or rolled thin with a pin.

What ingredients make up Espagnole sauce?

Mirepoix, brown roux, tomato puree, and brown (veal or beef) stock.

Which herbs traditionally compose fines herbes?

A finely-chopped mixture of fresh parsley, tarragon, chives, and chervil (and sometimes marjoram).

What is the flambé technique?

Igniting foods containing strong alcohol (such as brandy, cognac, or rum) so the flame extinguishes as the alcohol cooks out.

What is fondue?

A warm, melted cheese and white wine emulsion served in a caquelon pot and used as a dip for skewered bread cubes.

What is a fricassée?

A rustic, stew-like dish (most often chicken or veal) where meat is first sautéed without browning, braised, and served in a white sauce.

What does gratiné or au gratin mean?

Dishes that are baked or broiled with a crust of breadcrumbs and/or cheese.

What is hollandaise sauce?

An emulsion of egg yolks, vinegar (or lemon juice), water, and butter.

What is an hors d’oeuvre?

A small taste of food served prior to sitting down for a meal, or in place of a meal at a cocktail party.

What is the julienne knife technique?

A knife technique of cutting food (usually vegetables) into small, thin strips.

What does serving meat "au jus" mean?

Serving meats accompanied by their natural juices.

What is the traditional component ratio of a mirepoix?

$2$ parts diced onions to $1$ part diced celery and $1$ part diced carrots.

What does "mise en place" mean?

To get set up and have everything needed for a recipe or meal in place before starting to cook.

What is pâté?

A mixture of meats, organ meats (such as chicken or duck liver), seafood, or vegetables, minced or ground with fat into a paste.

What is a ragoût?

A hearty, slowly-cooked French stew made with meat, poultry, seafood, and/or vegetables.

What is a roux?

A paste of equal parts flour and melted fat (classically butter), cooked together and used to thicken liquids.

What is Sauce Tomat?

A simple French tomato Mother Sauce made with fresh tomatoes and aromatics cooked in rendered salt pork.

What does the word "sauté" mean in French and what action does it describe?

It means "jump," describing the motion of flipping or tossing food in a pan to brown both sides.

What is a soufflé?

A puffed baked egg dish made by folding whipped egg whites into a flavored base such as a cream sauce, puree, or pastry cream.

What is a terrine?

A pâté cooked or prepared in a loaf-shaped mold using a bain marie, often served chilled or at room temperature.

What is velouté sauce?

A light sauce made from a white stock (veal, chicken, vegetable) thickened with blond roux, prepared similarly to béchamel but lighter since it uses stock instead of milk.

What is a vol-au-vent?

A puff pastry cup or shell used to serve meats, vegetables, fish, or custards with fruit.

What are crêpes and croûtons, as pictured below?

Crêpes are very thin pancakes. Croûtons are small cubes of bread used as a garnish in salads and soups.

What do the French culinary terms frappé and macédoine mean?

Frappé refers to something iced or set on/in a bed of ice. Macédoine refers to small diced mixed vegetables or a mixture of fruit.

What is pâtisserie?

A style of baking involving small designer cakes, tarts, and pastries, or the small baked goods made from pastry.