23. mai 2019

5) Potatoes prepared and cooked in milk, minced and seasoned with salt, white pepper, nutmeg, then reduced and blended with butter. Traditionally they were tied inside two pieces of celery. From sauces to knife techniques, you'll learn what they mean, how to pronounce them, and get recipe ideas for using them. Most cookware includes both systems, but here is a great resource for converting between English and metric quantities when cooking. Dacquoise This classic French cake is composed of baked nut meringues layered with buttercream. A French term literaly translating as ‘card of the day’.Cartoccio A cartouche, an Italian word meaning ‘paper coronet’.Cartouche A circle of greaseproof paper cut to size and placed on top of a sauce to prevent a skin forming as the liquid cools. All-purpose flour: A wheat flour with a medium gluten content of around 12 percent or so. Found this guide useful? An interface between the kitchen and eatery where orders are placed and collected.Tina A French term describing a square or rectangular earthenware casserole dish, originally used to cook foods au gratin. Translates from the French as a ‘thousand leaves’.Mirepoix A selection of roughly cut vegetables and herbs used for the flavouring of soups and sauces. 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. Beignets Fritters. Very light in texture, with a highegg white content. Learn French banking vocabulary words, terms and phrases. This product was developed in the 1940’s for use by the armed forces. Also a dish consisting of fruit-flavoured water ice, served as a starter or cold dessert.Frapper A French word meaning to ‘chill’.Freddi Italian term indicating that the food is served cold.Friandises An alternative name for petits fours.Fricassee A white stew of meat or poultry in which the food is cooked in the sauce. Alphabetical Glossary of Baking Terms Aerate, Aeration. 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. Back to Meringue (if you linked here from there). Basic French baking terms I am actually making this for myself, but there might be one or 2 of you out there who need this as well. rallonger –  to thin out/add a little liquid, fraiser = pétrir avec la paume de la main – to knead with the palm of your hand, foncer = adapter une pâte à un moule – line a pie pan, monter les blancs en neige – beat egg whites until stiff, ôter ou retirer du feu – remove from the heat, la pâtisserie – pastry – here is an article on, la pâte brisée – shortcrust base or short crust pastry, la pâte sablée – sweet shortcrust pastry dough, le beurre coupé en dés – cubed/diced butter, une cuillère à soupe (cs) – a table spoon (tbsp. 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. A French word meaning ‘kitchen’, and derived from the Latin word coquina meaning ‘to cook’.Cuisine Minceur A low-calorie form of French cooking. A Russian word translating as ‘hors d’oeuvres’.Zesting To grate the glossy rind from a citrus fruit.Zuppe Italian term indicating the soup section on a menu. Also a method of preparing fruits and vegetables by cutting “v” shapes along the circumference, for example tomatoes. An Italian word, barista translates as ‘worker in’ or ‘owner of’ a bar.Baron Legs with the loins attached.Baron D’agneau The saddle and legs of lamb or mutton left in one piece and roasted. A French term derived from the Latin word aperire meaning ‘to open’.Apparell A culinary term for a prepared mixture ready for further processing. Used as a thickener for sauces, or as a binding agent for stuffing. Also the juice of a fruit. Traditionally sautéed in butter and used as a garnish for soups.Chine A French term indicating the removal of the spine from a cut of meat. It can be bleached or not and is often enriched with iron and the vitamins folic acid, riboflavin, folic acid, niacin. A French term translating as ‘slimness cooking’.Cuisson A liquid used for cooking.Cuissot A large leg of pork or venison.Cuit Cooked.Cutlet A cut of meat taken from the leg or rib sections; usually applied to lamb, pork or veal. Master chef: A chef demonstrating exceptional ability, knowledge and skill.Chemise The lining of a mould with a savoury jelly or fruit ice cream.Chiffon A term describing a food with a light fluffy texture, usually created by the addition of whipped egg white or gelatine. Start studying French Baking Terms. A French word translating as ‘juice’. A French word translating as ‘sideboard’.Buleter A French term meaning to filter an ingredient, especially flour, through a sieve or muslin cloth. List of French cheeses; List of French dishes – common desserts and pastries; Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. 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. Sous Chef: Second in command, French for underling, one beneath. banneton - ban-nuh-TOW. through seasoned flour, beaten egg and white breadcrumbs.Pantry A highly ventilated cold room used for storing food. Chef de Partie: Known for many things, a bit chef able to cover many aspects of the kitchen. A French word meaning ‘to mix’.Mesclun A mixture of young salad leaves, usually including dandelion, endive, radicchio and rocket. 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. 4) Rice cooked in a white consomme and blended into a smooth paste when cooked. La banque. https://www.foodnetwork.com/recipes/articles/french-glossary Now let’s study the French verbs used when baking in French. Used for white sauces and soups. Derived from the Latin word crassus meaning ‘fat’.Grenouilles Frogs’ legs.Gros Sel Coarse salt. Also to shred finely.Clarify To clear stocks, soups or cooking fats.Cloche A round silver, metal or glass cover designed to keep food hot. 2) Choux paste produced without the addition of eggs. Derived from the Latin word calere meaning ‘make or be warm’.Releve A braised or roasted joint of meat served with garnish.Remouillage Bones boiled up again with fresh water after the stock has been poured off.Render The heating of animal or poultry fat slowly until a liquid, before being strained and cooled. Derived from the French word feuille meaning ‘leaf’.Fines Herbs This is a traditional mixture of the fresh herbs chervil, chives, tarragon and parsley. In baking there are many terms used in recipes for different cooking or mixing methods. A pastry crust. A small closed space connected to a kitchen, and used for storing food and utensils. Often made to assist marinating. Zabaione An Italian word for a ‘sabayon’.Zakuska A selection of blinis and breads served with various toppings, especially caviar, and vodka. 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 fat blended into a smooth paste when cooked study some common French baking terms, with English translation ). Opéra: chocolate sponge cake with several layers of chocolate ganache and coffee buttercream baking vocabulary in the below... Flowing ’ - what is to bake in French desserts and hot puddings or! Food produced by a restaurant, individual or country the two major of... Served at the end of a prim fillet food, especially fish meat. Style of. ’ one beneath dried bummaloe fish, usually dried, salted and then set with gelatin to in. Flour a blend of hard and soft wheat and contains lower amounts of baking! 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