French Vocabulary

To add lemon juice or vinegar to fruits, vegetables, and fish to prevent oxidation.

To refine and preserve the cutting edge of a knife blade using a fine grain steel or stone.

To make the dull edge of a knife sharp and cutting with the use of a steel or stone.

• Literally: matches
• Very thin French fries

To cook in boiling water (potatoes, vegetables)

Flattening a piece of meat or fish in order to make it more tender and facilitate cooking or stuffing.

• Literally: litte stick
• Cut vegetables into sticks

• Literally: hazelnut butter
• Butter that is cooked to a light brown color and has a nutty flavor

White sauce made from milk and a white roux. One of the basic sauces of classic cuisine, named after Louis XIV's Maitre d'Hotel, Marquis de Bechamel

To place vegetables or meats in cold water and then bring to a boil (or plunge in boiling water) in order to precook, soften, or remove an excess flavor (acidity, saltiness, bitterness)

To slice a vegetable into the shape of a cylinder or a cork.

A mixture of herbs (thyme, bay leaf, celery stalk, and parsley stems) enclosed in the green portion of a leek used to flavor dishes during cooking.

To tie a bird into a compact shape to ensure even cooking.

Vegetable cut into very regular cubes.

A large turned potato with seven sides.

One of the potato "frying" cuts, very thinly sliced.

• 1. To finely chop; a manner of finely cutting onions, shallots, and garlic.
• 2. To shred; to finely slice leaves of green vegetables (lettuce, sorrel).

To break up coarsely with a knife or a pestle in a mortar.

To dissolve the substance attached to the bottom of a pan with liquid.

A half moon cut, associated with carrots.

Cubes; small regular squares.

To remove the foam from the surface of a boiling liquid.

To remove the skin of certain fruits or vegetables (peaches, tomatoes) by plunging into boiling water, cooling them in an ice bath and pulling the loosened skin off.

To cut into thin slices.

The chef de partie responsible for preparing fried foods.

Basic stock made from fish and used to make sauces

Sharpening steel; long, rounded, metal rod used to maintain the cutting edge of a knife.

An accompaniment to a dish (usually vegetable based).

To chop very finely with a knife.

Cut into very fine strips (e.g. vegetables).

Thickener; element or mixture used to thicken a liquid or sauce.

A mixture of vegetables or fruits cut into small cubes.

A long rectangular kitchen tool made of stainless steel with two blades, one straight, the other wavy. The mandolin is used to slice vegetables very finely and to make gaufrettes.

Vegetables cut into cubes, the size depending on the length of cooking. It also refers to a certain blend of aromatic vegetables (onions, carrot and celery).

Means everything in its place, advance preparation.

To cover food, savory or sweet with a light layer of sauce, aspic or jelly.

To strain; generally using a strainer or china cap sieve.

Is a cut used as an aromatic garnish. Vegetables are cut into thin triangular or square shapes.

Pincer la tomate: To add tomato paste to ingredients while they are sauteing and let it cook until it darkens, to add flavor, color, and texture to the finished dish.

To cook large pieces of meat in a covered cocotte over a garniture aromatique that has been sweated in butter

Potatoes

Large stick cuts for potatoes

A mixture of ground spices made up of pepper, cinnamon, nutmeg and cloves. Often used to flavor meat stuffings.

To plunge a food into an ice bath after cooking in order to halt the cooking process and cool the food quickly

A cooked mixture of equal parts by weight of fat and flour.

The method of cutting layered or hollow vegetables (onions, peppers) into rings.

To saute; to cook with coloring over high heat, stirring often in order to prevent sticking

To sprinkle with flour at the start of cooking in order to eventually thicken the sauce

To gently cook vegetables in a little fat without coloring in order to bring out their flavor

A thickened sauce/soup made from a stock and a roux