nike air max turbulence Glossary of French Culinar

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Banane- banana
Bier- beer
Au jus- with juice, usually a beef broth served with roast beef
Avocat, poires d'avocat- avocado
Bouillabaise- a rich fish soup made of several varieties of fish and s
Ail- garlic
Asperges- asparagus
Glossary of French Cuisine
A to B
Amande- almond
Blanquette- a stew of veal, lamb or chicken in a cream sauce
Béarnaise- in the style of the Bearn region; an egg-thickened butter sauce flavored with tarragon and shallots
Aioli- (aka Beurre de Provence) garlic sauce, made in a similar way as mayonnaise
Bon appetit- greeting that encourages your guests to enjoy their meal
À point- cooked to medium-rare, usually said of beef, especially steak
In recipes, these terms become a kind of shorthand for the recipe writer, describing a preparation in many fewer words. Instead of asparagus soaked in a dressing of oil, vinegar and herbs, the recipe may simply describe it as “asparagus vinaigrette.” The goal of this glossary is to help decipher those pesky French terms.
Amandine- incorporating almonds [link widoczny dla zalogowanych], e.g. amandine garnish: brown butter with shredded almonds
À la mode- literally, in the current style, often applied as a scoop of ice cream served on a piece of pie
Go to Wiktionary for pronunciations.
Anguille- eel
Boeuf- Beef
Blanch- pouring boiling water over food to loosen skins (e.g. tomatoes or peaches) –or-- boiling for a specified time, then plunging the food into cold water to set the color and stop any further cooking
See also the Glossaries C to E, F to O, or P to Z.
À gratin, gratiné- dishes with a coating of bread crumbs, often with butter and grated cheese, browned in the oven or under a broiler
Blanc- white
Beurre noisette & beurre noir- (aka brown butter and black butter) clarified butter, cooked slowly until light brown (noisette) –or-- very dark brown (noir), the latter usually lifted with vinegar or lemon juice and (especailly for fish) chopped capers
Bisque- a rich, thick cream soup, usually made with fish –or-- a rich frozen dessert [link widoczny dla zalogowanych], usually containing powdered nuts or macaroons
Agneau- lamb
On menus, it sometimes seems that French terms are used to make a dish seem fancier or more exotic than it is. Thus a modest dish of fried chicken livers becomes Foie de Volalaille Sautée. You would pay more for that, wouldn't you?
Beurre- butter
Bifteck- beef steak
Au naturel- served in a natural state (e.g. asparagus au naturel is simply boiled)
Boudin noir- blood sausage or black pudding
Aubergine- eggplant
Artichauds- artichokes
Read on
Cajun and Creole French Cooking Compared
Glossary of French Culinary Terms F to O
Mastering the Art of French Cooking [link widoczny dla zalogowanych], Volume Two
Bonbon- a sweet made of, or dipped in fondant
Béchemal- a roux-thickened sauce flavored with onion, cloves and bay leaf
Beurre manié- thickening agent or flour kneaded into an equal amount of butter (2 Tbsp will thicken 1 cup of thin, hot liquid)
Apértif- a small alcoholic drink served before a meal to stimulate the appetite
Bitok- beef steak, hamburger
Anchoix- anchovy
Bercy- A sauce of white wined and fish stock, flavored with sautéed shallots, thickened with beurre manie
Bonne femme- home style, usually a dish simply cooked, accompanied or garnished by several vegetables
Bain-marie- water bath: cooking dish set in a larger pan half-filled with water to moderate the cooking heat when dealing with delicate foods