When applied to fish it means flour, egg washed and bread crumbed. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef). A French word translating as ‘what is put in the pot’.Prick This is the piercing of the skin of fruit, meat, vegetables, etc, to allow the release of air, fat or moisture.Primeurs Early season fruit or vegetables, a term especially applied to spring vegetables. for example lemon. 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. Roux Blanc: 10oz of flour cooked slowly in 8oz of butter, stirred continually and kept white. Derived from the old French word crouste meaning ‘crust’.Croutes De Flute A French loaf cut into thin slices and toasted on both sides.Crouton A small cube of fried bread used to garnish soup. Derived from the French word croquer meaning ‘to crunch’.Croustadines Small pieces of puff pastry cut into various shapes and used as ‘bouchees’.Croute A cushion of fried bread upon which foods are served. A French term translating as ‘flight in the wind’.Volaille Indicates poultry dishes. Translates as ‘with a crust’.Au Jus Describes a meat which is served in its own cooking juices. Note that French recipes use the metric system (liters instead of cups, for example). Also the juice of a fruit. A French term meaning to ‘attach ingredients’.Plier To fold over.Pluck The removal of feathers from poultry and game. Derived from the French word clou meaning ‘clove’.Coat To cover a food with an outer coating such as breadcrumbs, icing or sauce.Cocotte A small dish used for the cooking and service of a single portion. A French term that translates as ‘outside the work’.Hure The cooked head of a pig or boar. I am actually making this for myself, but there might be one or 2 of you out there who need this as well. From the French word aiguille meaning ‘little needle’.Aile The wing of poultry or game, also known as ‘aileron’.Airelles Cranberries.Akami Japanese term describing a cut from the lean loin of a tuna fish, used in sushi and sashimi.Akami Japanese term describing a cut from the lean loin of a tuna fish, used in sushi and sashimi.Alfresco Outdoors, in the open air. Also known as a faggot.Braciola Thin slices of meat wrapped around a stuffing and poached in white wine. A selection of refreshments. Traditionally consisting of a white cotton tunic or jacket, blue checked cotton trousers, white apron and hat. Literaly translating as ‘fried mixture’.Friture Frying fat or oil, also a pan set-aside containing hot oil or fat and used for frying.Froth A mousse. Although many of the terms below do not relate specifically for baking, you may encounter from time to time, a collection of these terms used through professional kitchens around the world. banneton - ban-nuh-TOW. Use * for blank tiles (max 2) Advanced Search Advanced Search: Use * for blank spaces Advanced Search: Advanced Word Finder: See Also in English. la cuisson noun: firing, roasting: Find more words! Traditionally also an essence produced from shellfish, and used as a base for sauces.Coupe A silver cup or goblet. Either a very light and fluffy forcemeat, or light iced cream.Fume Smoked. Commis Chef: An apprentice or assistant. Boil. A French term literaly translating as ‘good mouth.’Boteillier A butler, derived from the old French word boteillier meaning ‘cup-bearer’.Bouchee Small puff pastry cases. Derived from the French word tamballe meaning ‘a drum’.Tomated A French term indicating the addition of tomato puree to a preparation, so adding colour and flavour.Tomber des Legumes A French term describing the cooking of prepared vegetables in water and butter, heated gently until the liquid is completely evaporated.Tourner A French term meaning vegetables prepared and cut into a regular barrel shape.Tranche A thin rectangular piece of puff pastry. List of French baking terms, with English translation. Once you have the cooking terms figured out you can put these into practice by making something from our Recipes section. Can be used for a whole range of baking, from crusty bread to cookies to fine cakes and pastries. détente - day-tawn-t. farine - … Celery, cucumber, baton carrots, young asparagus tips, small cauliflower florets, mangetout and baby sweet corn are some of the vegetables used. Un mille-feuilles : layers of puff pastry with pastry cream and icing on the top. Chef de Partie: Known for many things, a bit chef able to cover many aspects of the kitchen. 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. From the French word bouche meaning ‘mouth’.Bouillon Unqualified stock.Boulangerie The bakery section.Boult To filter an ingredient, especially flour, through a sieve or muslin cloth. Derived from the Latin word conficere meaning ‘put or make together’.Consommé A basic clear soup. A French word translating as ‘butterfly’.Parer A French term meaning the trimming of any food and remove all superfluous parts.Partie Any section of a kitchen that is responsible for a particular course. Sabayon Egg yolks and water cooked until creamy, may be used as a sweet sauce.Saignant Underdone.Saisir To seal meat over a moderate heat without browning.Salamander A cooking utensil consisting of a metal plate fitted with a handle, designed to be heated and used for browning food. Traditionally a main course dish consisting of meat or poultry. Derived from the French word cotelette meaning ‘little rib’. Derived from the Latin word consummare meaning ‘accomplish’.Consommer A French word meaning to ‘use up’.Contiser A French term indicating the insertion of thinly sliced truffle into meat or fish.Contrefilet A boned sirloin of beef.Coquere An old French word meaning ‘cook’.Corbeille de Fruit’s A basket of fresh fruit.Cordon A thin thread of sauce. 2) Choux paste produced without the addition of eggs. To cook potatoes in oil without them taking any colour. Available for iOS, Android, Mac, Windows and Others. A chef that specializes in pastry work and ice cream.Glaze To coat with melted butter, jelly or sauce. Literaly translates from the old French as ‘mixture’. 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. See also ‘mouton’.Aiguille a Brider A trussing needle.Aiguille a Larder A larding needle.Aiguillettes Thin long strips, vertically cut, principally of duck breast and other poultry. If you're baking or decorating a cake and need help deciphering your recipe, this list of common cake baking and decorating terms will help you.. For more handy baking tips and tricks, follow us on Instagram @bakestarters, and like us on Facebook! Learn vocabulary, terms, and more with flashcards, games, and other study tools. Also known by the French term buleter.Bombay Duck Canned, smoked and especially dried bummaloe fish, usually dried, salted and then grilled. Used as a garish for soups. ), l’appareil = la préparation, le mélange en cuisine – mixture, un fond de tarte – a tart bottom, a pie crust, bottom of a pie crust, le four à pain en briques réfractaires – brick bread oven, laisser la pâte lever – let the dough rise, enfourner du pain – to put the loaves in the oven, l’enfournage ou l’enfournement du pain – the act of putting things in the oven, défourner du pain – remove the loaves from the oven. A French word meaning ‘shell’.Escarole Endive salad.Espagnole Brown sauce.Essence De Volaille A very strong, saltless, chicken stock produced by sweating chicken trimmings in butter with mushrooms, covered with a white stock, and boiled slowly for an hour.Estomac A French term indicating the stomach of an animal.Estouffade Traditionally a brown stock, but more commonly a beef stew.Etamine A muslin cloth used for straining sauces, soups and other liquids.Etuver To stew, braise or steam meat in its own juice. Timbale A half conical shaped mould of various sizes. Covered with white stock and boiled for several hours, skimmed and strained.Jus de Viande A simple and basic gravy. Usually pork fat is used, as this helps keep the meat moist during cooking.Lardons Small strips of bacon.Le Buffet Froid The cold buffet.Le Chateaubriand The top end of a fillet of beef.Le Chaud-Froid A creamed veloute with added gelatine, used for masking cold dishes.Le Contrefilet A boned sirloin of beef.Le Court-Bouillon A blanc used for the cooking of oily fish, calf’s brain etc.Leaven To add yeast or other agent to a food in order to make it rise, especially a dough. Most often used to strain sauces.Choucroute A sauerkraut popular in the Alsace region of France.Cimier A saddle of venison, usually of stag.Ciseler To score both sides of a small fish to allow heat to penetrate quicker. Used for custards and terrines. If so, you're in the... IDDBA - Bakeries rely on the appeal of their... Our machinery is designed to handle both... Did you take an hour for lunch today? Usually a combination of potatoes, carrots, turnips and cabbage.Pesce Italian term indicating the seafood selection on a menu.Petits Fours Very small bite size sweet biscuits or cakes, served at the end of a meal with coffee. Un opéra : chocolate sponge cake with several layers of chocolate ganache and coffee buttercream. Depending on what region the recipe writer is from, one or the other may be used. https://www.foodnetwork.com/recipes/articles/french-glossary Derived from the German word knodel meaning ‘dumpling’. Beef dripping, for example, is extracted from beef fat. It can be bleached or not and is often enriched with iron and the vitamins folic acid, riboflavin, folic acid, niacin. It’s not just slang. Used chiefly for hot lobster and shellfish dishes.Mis-En-Place Literally translates as in its place. To skim.Desosser To bone, the removal of bones from meat, poultry, etc.Dessaler A French term indicating the removal of salt.Devilled The addition of hot condiments.Diable Devilled.Dice To cut food into small equal sized cubes.Dorer To cook a food until it is a golden-brown colour.Double De Mouton The two legs of mutton or lamb cooked whole and in one piece.Douilles Piping tubes.Dress The cleaning, trimming and garnishing of food ready for presentation.Duxelles Finely copped mushroom and shallots, sweated in half oil and butter then seasoned and garnished with fresh chopped parsley. 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. Baking Terms Defined . La banque. To baste a meat with its own juices, to brush meat etc.Gratinate Sprinkled with breadcrumbs or cheese and browned under a salamander.Gravlax Raw salmon cured with salt and fresh dill, usually served with a sweet mustard sauce. An Italian term meaning ‘in the fresh’.Aloyau A whole unboned sirloin of beef.Amandine A French term meaning cooked, filled or served with almonds. Derived from the Latin word primus meaning ‘first’.Printaniere Literally means springtime, generally a garnish of spring vegetables.Puree A smooth blend of food. Dictionary of French Cooking Terms . Knock-Up The creation of ridges around the edge of a pie by pressing with the fingers.Knock Back To push back a yeast dough after it has risen. Macedoine A French term usually taken to mean mixed vegetables cut into 5mm dice, served hot or cold as a garnish or side dish; but traditionally it was also applied to assorted diced fruits.Macerate The marinating of fruits in wine or liqueur, usually over night, in order to impart flavour and moisture.Manche A Gigot Basically this is a handle that is attached to a cooked leg of lamb or mutton, used to give a firmer grip while carving.Mangier A French word meaning ‘food’.Marinade A blend of herbs, condiments, acids and oils used to impart flavour and improve the flavour of meat, poultry and game prior to cooking.Mariner A French term describing the process of marinating meats in order to improve flavour and tenderness.Mask The coating of an item with sauce.Masquer To mask. A French term, derived from the Arabic word bardaa meaning ‘padded saddle’.Barde De Lard A thin slice of salted and fatty bacon.Barista A person employed to operate an espresso machine in a coffee shop. Often poached. Derived from the Latin word tornare meaning ‘turn on a lathe’. Baking & Cooking Terms. Derived from the Latin word levare meaning ‘to rise’.Legumes et Pommes de Terre Indicates vegetables and potatoes.Liaison A blend of egg yolk and cream used as a thickening agent. A water bath protects delicate desserts, such as a set custard or a cheesecake, from curdling, cracking or over-cooking as they bake. With full transcript + translations. You’d think it would be easy to translate such an easy concept as to bake in French. Used as a thickener for sauces, or as a binding agent for stuffing. It would be nice if this gets used, to have some help. Usually poached or baked in small moulds using a bain marie, and served with a strongly flavoured sauce.Muslin A thin loosely woven cotton fabric, originally used to wrap butter, and traditionally used to strain soups, sauces, etc. Also the French term for white.Blanch The placing of root vegetables into cold water or green vegetables into boiling water, brining to the boil, draining off and then refreshing in cold water. Imported from India and served as a pungent relish with curry dishes. 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. Also the removal of corn from its husk, and the shelling of beans and peas.Sift The working of ingredients through a sieve to form a fine powder; also used to aerate flour when baking. A French phrase translating as ‘set of implements for cooking‘.Beard The removal of the beard from shell fish.Beat To mix or stir moist ingredients together vigorously in order to combine them, make smooth or to incorporate air.Beurre Manie An equal quantity of flour and butter, rubbed together and used for thickening saucesBien Cuit Well cooked.Biscotto The Italian word for ‘biscuit’.Bisque The name given to certain shellfish soups that are thickened with rice, originally prepared using breadcrumbs.Bistro A Russian word meaning ‘quick’.Blanc A liquor of water, salt and lemon juice, which is slightly thickened with flour and used For cooking. Also, a flat bottomed conical shaped silver serving dish. This is achieved by either pounding the meat, marinating or by sprinkling with a commercial tenderizer.Terrine A small round or oval earthenware mould, or the food contained within it; usually straight sided and with a fitted lid. A French term literaly translating as ‘hot-cold’.Chaufroiter A French term indicating a food that has been coated with chaud-froid sauce.Chef Translates from the French as the boss, top man, a chief. Also referred to as ’criadillas’.Annoncer To call out orders in a kitchen or restaurant.Antipasti Food served at the beginning of an Italian meal, either as a starter or as a snack. Napper A French term describing the coating of a prepared dish with sauce.Noisette A small round cut of meat, often lamb. A French word translating as ‘between the rib’.Entrée A light dish or appetiser served before the main course during a formal dinner. Vocabulaire de la pâtisserie. To glaze cakes or pastries with apricot jam, fondant or icing. Bonjour, my name is Emilie, and I'm an experienced and certified French teacher. Download it Today At No Charge There are five basic types of panade: 1) White bread crumbs soaked in milk, lightly seasoned with salt and white pepper, then gently heated until the liquid evaporates, allowed to cool before use. A type of hot meat loaf. From sauces to knife techniques, you'll learn what they mean, how to pronounce them, and get recipe ideas for using them. Used for cold desserts and hot puddings, or for the presentation of sauces and dips. Over 100,000 French translations of English words and phrases. Although many of the terms below do not relate specifically for baking, you may encounter from time to time, a collection of these terms used through professional kitchens around the world. 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. To whip, sift or beat air between particles, as with flour, confectioners sugar, or sugar and butter. Usually braised or poached. Derived from the Dutch word rameken meaning ‘little cream’.Rape Grated.Reduce The concentration of a sauce, stock or other dish by boiling.Reduire To reduce a liquid to the desired consistency by gentle heating and evaporation.Rechauffer The reheating of leftover food, literaly translating from the French as ‘reheat’. Jan 26, 2019 - What is to bake in French? 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 French word meaning ‘slice’.Trancher To carve or slice meat, fish, game, etc.Troncon A French term meaning a cut of flat fish taken across the bone, sometimes also applied to a similar cut taken from an oxtail.Trousse A French word meaning ‘to truss’.Truss The tying of game or poultry with string to retain its shape during cooking. Also a dish served as an accompaniment to a main meal. A French term derived from the Latin word aperire meaning ‘to open’.Apparell A culinary term for a prepared mixture ready for further processing. Head of a section. Traditionally in French cookery carrots, onions celery, bacon, bay leaf and thyme are used. Alcohol Along with carbon dioxide – one of the two major by-products of yeast fermentation. Derived from the old English word siftan.Singe The burning off of the down of a plucked bird by passing over a flame.Sippets A white loaf cut into 10mm slices with the crusts removed, then cut into small cubes and shallow fried until golden brown. Caldi Italian term indicating that the food is served hot.Canapé A small cushion of toasted bread on which savoury foods are servedCarte Du Jour A menu displaying the dishes available in a restaurant on a particular day. Bain-marie. French Cooking Terms 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. 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. Derived from the old French word crespe meaning ’curled’.Croquant A French term indicating crisp crackling.Croquettes Cooked foods, often potatoes, moulded into cylinder shaped pieces, egg, breadcrumb and fried. Zabaione An Italian word for a ‘sabayon’.Zakuska A selection of blinis and breads served with various toppings, especially caviar, and vodka. To quickly plunge into boiling water to add the removal of a skin, e.g. Derived from the Spanish word salpicar meaning ‘sprinkle with salt’.Sauté To cook quickly in shallow oil. Translates from the French as ‘host’s table’.Tamis An extremely fine sieve for straining food. Vandyking An English method of preparing whole fish by cutting a “v” shape into its tail, named after the painter Anthony Van Dyck, famous for his v-shaped beard. Derived from French word fricasser meaning to ‘cut up and cook in sauce’.Frire A French word translating as ‘fry’.Fritto Misto An Italian term indicating a deep-fried mixture of meat or fish together with vegetables. Expand your culinary knowledge with this glossary of 54 French cooking terms. : layers of chocolate ganache and coffee buttercream underling, one or 2 you! Stock.Jus Lie Thickened gravy.Jus Roti Roast gravy veal bones browned together with mirepoix into your epic... Baking in French: préparer, cuisiner… also to be dusted with icing sugar and butter (. To to cook in French Chicken, etc etc.Mignardises an alternative name for petits fours.Migonette Coarsely pepper... To colour a sauce or jelly in a small piece of lean meat of hard and soft wheat contains... 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