Professional kitchen expressions

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Professional kitchen expressions  French / English

 

 

–   Abattis                     Trimmings of poultry, intestines, neck, stomach

–   Aiguilettes              Julienne of various meats

–   Aiguiser                    Sharpen

–   Anouncer                 To call an order

–   Appareil                   Ready made mixture

–   Aromate                  Special flavor, spices, good smelling essence

–   Arroser                    To pour jus, stock on a roast meat

–   Aspic                        Dish with jelly or covered with

–   Assaisonner            Seasoning of dishes

–   Bain marie              Water bath, special casserols

–   Barder                      To cover roasts of poultry or game with bacon, fat back

–   Baron                       Whole backside and legs of lamb roast in one piece

–   Barquettes              Oval small mould or pastry for filling

–   Beurre manie          Mixture of flour and butter

–   Beurrer                    To spread with butter

–   Biscotte                   Zwieback, special baked crisp toast for diet

–   Blanchir                   Short blanching of vegetables and meat

–   Blinis                         Small pancakes out of buckwheat

–   Braisir                      To braise meat in stock or sauce

–   Bridir                        To tighten poultry, meat or game with a string

–   Brunoise                  Small diced vegetable or meat

–   Camele’                    Decorated, like a noisle

–   Canapes’                  Small toasts, various shapes with different garnish

–   Caramel                   Melted sugar filled up with water

–   Carcasse                   Bone structure of poultry

–   Cassolette                Small  porcelain/china pot

–   Cassonade                Icing sugar

–   Chapelure                Breadcrumbs

–   Chaud-froider         To cover cold fish or meat with aspic sauce

–   Chemiser                 To fill out a form with aspic or spread an ice bomb

–   Chiffonade               Fine julienne of lettuce or sorrel

–   Chinois                     Triangle shaped fine sieve

–   Ciseler                      To make small cuts, with fish or meat to speed up roasting

–   Clarifier                   To clarify a liquid, stock, soup, aspic

–   Cocotte                    Pot style china ware

–   Coller                       To stick or glue a structure with special mixtures  flower, gelatine

–   Colorer                    To colour, mix with colours

–   Concasser                To dice tomatoes

–   Coquille                   Snail or mussel shell

–   Corail                       Red mixture in blanched lobster

–   Corser                      To reduce a liquid through reduction

–   Coulis                       To thicken liquid mousse through reduction without flower

–   Couper                     To cut

–   Court bouillon         Garnished fish stock

–   Crepinette                Net sausage

–   Croquant                  Crispy

–   Croustade                Crispy baked pastries of short – or puff pastry

–   Croustadine             Baked puff pastry made of leftovers of puff pastry

–   Croutons                  Toasts in various shapes

–   Darioles                   Small timbals or forms for tartlette

–   Darne                        Middle section of big fishes

–   Dauphine                 Potato mixture with choux paste

–   Decanter                  To separate a liquid or wine of wine crystals, etc

–   Decorer                    To decorate a dish , show piece

–   Decortiquer              To remove skin or shell, lobster

–   Deglacer                  To deglace, soften fond, stock and roasted particles with liquid

–   Degorger                 To clean, rinse parts of fish,brain,sweet bread under running water

–   Degraisser                To remove fat from stocks and sauces

–   Demouler                 To remove from a mould, terrine etc

–   Deplumer                 To remove feathers from poultry and fowl

–   Desosser                  Debone poultry, game, fish and meat

–   Dessecher                To lay dry

–   Dresser                    To arrange dishes, with mousse, mashed potatoes

–   Duchesse                 Potato mixture with egg yolk

–   Egoutter                   To strain and remove water

–   Emincer                   To cut in fine slices

–   Entrée                      Cold or hot appetizer, or main course

–   Entremets                Sweet dishes, dessert

–   Escaloper                 To cut in equal thin slices

–   Escalopes                 Thin sliced meat pieces

–   Espagnole                Brown basic sauce, old name

–   Etamine                   Cloth for straining stocks, soups and sauces

–   Faisande                  Name for haut gout for game and fowl

–   Farcir                       To dust with flour

–   Ficeler                      To dress meat meat with string for roasting

–   Fileter                      To filet fish or meat

–   Flamber                   To flambee, pour over alcohol and inflame, to remove feathers

–   Flanquer                  To arrange and garnish with decoration

–   Fleurons                  Pieces of puff pastry

–   Fond                         Basic stock for soups and sauces

–   Foucer                     To fill out baking dish with dough or frying pan with vegetable

–   Fouetter                  To work with whisk, beat and whip

–   Fourrer                    To fill a dish or container

–   Frapper                    To put food or beverage on ice or salt

–   Frire                          To fry in the hot fat, deep-fryer

–   Friture                      The container filled with hot fat, deep-fryer

–   Frivolites                  Hors d’oeuvre, of cremes, barquettes, tartlettes etc

–   Frotter                      To dry with a cloth

–   Fruits de mer           All kind of crustacean and shell fish

–   Fumer                        Smoking

–   Fumet                        Essence, reduced stocks or sauces

–   Galantine                  Galantine, stuffed poultry with farce

–   Galettes                    Small pancake, small cakes, cookies

–   Garnir                        To decorate a plate or dish

–   Garniture                  Side dish, decoration, garnish of sauces and soups

–   Genoise                     Biscuit, sponge

–   Glace de viande      Reduced stock, consomme, meat essence, sauce

–   Glacer                       To cover a dessert with fondant, glaze vegetable or meat

–   Gratiner                    Gratinate, arrange crust on meat, fish or vegetable

–   Grenadines               Small, thick escalopes inserted with bacon and glaced

–   Gril                              To grill

–   Grosse piece            Main course, main dish

–   Hateletes                  Small skewer for grilling

–   Hors d’oeuvre         Cold or warm appetizer

–   Infusion                    Pouring liquid over ingredients to enhance aroma, tea, coffee

–   Jus                             Meat juice, juice of roast meat

–   Konfectomat          Rational oven with steam, induction heat or combined

–   Larder                       To fill or garnish meat or fish with bacon or back fat

–   Lier                            To refine a soup or sauce with a liason, cream & egg yolk

–   Macedoine               Mixture of vegetables or fruits cut in medium brunoise

–   Macerer                    Marinate vegetable, fish or meat

–   Mageoires                Fins

–   Marinade                  The liquid for marinating

–   Marquer                    To set something ready for cooking or set in frying pan

–   Masquer                   To coat, décor, cover with sauce

–   Matelote                   Sailor’s dish of fish & meat with red wine

–   Meler                         To dust with flour, mix, mix together

–   Mignonettes            Small, small diced potatoes

–   Mijoter                     To steam, vapeur, poach

–   Mirepoix                  Roast vegetables, garnish for soups, sauces and roast meats

–   Montier                    To refine a sauce or soup, or beat egg white to snow

–   Mouiller                   To pour liquid, make something wet, marinate

–   Mousseline              Fine cloth for straining sauces, soups,    

–   Napper                     To cover equally with aspic or sauce

–   Paner                        Cover food with mie de pain or breadcrumbs

–   Papilotte                  Paper or alu foil for wrapping

–   Parer                         To cut into the right size, meat, vegetables or fish

–   Parfumer                  To refine a dish with a fine aroma

–   Parures                     Trimmings from meat or fish

–   Passer                       To strain through a sieve or cloth

–   Paupiettes                Rolls filled with various ingredients

–  Amuse guelle            Small, tiny appetizer, cold or warm        

–  Pate                             English pie, in various shapes

–  Piler                            To pound, mince or crash hard ingredients

–  Piquer                        To fill meat or poultry with bacon, tongue or truffles

–  Pocher                       To poach ingredients to the point

–  Pointe                        A dash, a little bit, peak, pointed

–  Praline                       Mixture coated with chocolate or nougat

–  Preparer                    To prepare

–  Printaniere                Spring vegetables, special cur of vegetable

–  Profiteroles               Small beignets from choux pastry

–  Pulpe                           Fruit puree, thick fruit mixture or sauce

–  Puree                          Mousse, fine mixture, blended ingredients

–  Quartiers                   Cuts or quarters of vegetables and fruits

–  Quenelles                  Dumplings poached or deep-fried in various shapes

–  Quiche                       Bacon or ham tarte or tartelette

–  Rechauffer               To reheat food or dishes

–  Reduire                     To reduce liquid through boiling

–  Releve                       Main course

–  Relever                     To improve the taste with seasoning, to enhance the flavor

–  Remouillage            Boil up the bones a second time, second stock

–  Revenir                     To slightly saute or roast in butter or fat

–  Rissoler                     To saute or roast in fresh butter or fat golden brown, pommes

–  Roux                          Mixture of butter and flower

–  Royale                       Mixture of eggs and milk/cream, raw or poached

–  Saignant                   Bloody rare

–  Saisir                         To pour in hot fat

–  Salpicon                    Small diced vegetables, meat, fruits for filling

–  Sangler                     To wrap something with ice & salt to freeze

–  Saucer                       To pour sauce on top or on the side

–  Saumare                   Marinate with salt, salpeter and spices for meat and fish

–  Saupoudrer              To dust something with salt, flour or sugar

–  Sauter                        Saute meat, fish or vegetables

–  Sauteuse, Sautoir   Flat casserole or frying pan

–  Sorbetiere                 Machine for freezing ingredients, ice cream, sorbets

–  Souffler                     To blow up, souffle dessert, potatoes

–  Supreme                    Chicken veloute with liason and butter, breast of poultry

–  Tamiser                      To sieve ingredients, flour, breadcrumbs

–  Tampon                      Base of bread, rice, fat

–  Tartelette                  Small pastry

–  Tomater                    To mix with tomato mousse

–  Tourne’                      Split milk, mayonnaise or hollandaise

–  Trancher                   To cut into tranches, long slices

–  Travailler                  To finish off, on fire, choux paste

–  Tremper                    To dip in

–  Troncons                  Pieces of small fishes or tail of big fishes

–  Trousser                   To dress poultry, game, meat or fish

–  Vapeur                      To steam ingredients

–  Verjus                       Juice of unripe grapes

–  Vesiga                      Back nerve of the sturgeon

–  Zeste                       The yellow of oranges