French Culinary Terms
Common French Culinary Terms
abaisse : a thin layer of pastry, undercrust
abats : organ meats (other than poultry giblets)
abattis giblets : poultry giblets
abricot apricot :
acerbe bitter : (bitter; tart) to the taste
agneau
lamb :
agrumes
citrus fruit :
aïgo bouido : Provençal garlic soup served over pieces of bread
aïgo-sau d'iou : Provençal fish soup made with "water and salt"
aigre sour :
aigre-doux sweet-and-sour : (bitter-sweet)
à aigrir to turn sour : (wine or milk)
ail garlic :
- gousse d'ail = clove of garlic
ail semoule garlic powder :
- gousse d'ail = clove of garlic
ail semoule garlic salt :
- gousse d'ail = clove of garlic
aillé : flavoured with garlic
aïoli : a Provencal garlic mayonaise sauce, served as part of the aïoli complet [photo]
airelle rouge cranberry : Airelle is a general name applied to the "Vaccinium" berry shrubs. Airelle is used for the British bilberry (whortleberry) or the American blueberry (huckleberry) as well as the cranberry ("airelle rouge").
alevin fry : bait (tiny fish)
alimentation food : (food, groceries, nourishment, nutrition)
alose shad : a silvery fish, smaller than a herring
amande almond :
amer : bitter (also acerbe
amertume bitterness :
amuse-gueule cocktail snack : (amuse-gueule; amuse-bouche)
ananas pineapple :
anchois anchovy - a fish :
anchoyade anchovy purée : Provençal purée made with garlic and olive oil
aneth dill : similar to fenouil
angélique angelic :
anguille eel :
anis étoilé anise, aniseed : (anis étoilé; badiane) the anise plant; its dried star-shaped fruit.
apron : a fish from the Rhône river, related to perch
aromate : aromatic plant; herb; spice
arôme aroma, flavor : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
arrosé sprinkled : moistened; basted
artichaut artichoke :
asperge asparagus :
- botte d'asperges = bundle of asparagus
- pointe d'asperges = asparagus tips
aspic aspic jelly :
assiette plate :
aubergine eggplant : [aubergine farcie]
avocat avocado : (avocado pear)
avoine oats : (flocon d'avoine = rolled oats; gruau d'avoine = porridge, oatmeal.
badiane
anise, aniseed
: (anis étoilé; badiane)
à badigeonner : paint on a coat [of egg white, for example]
baguette bread stick : a long narrow cylindrical loaf of white bread weighing 250 g. "Baguette" is the name for anything long and skinny, including drum sticks, strips of wood, etc.
banane banana :
banon : Provencal goat cheese wrapped in chestnut leaves, from Banon [Banon village]
barbe-à-papa cotton candy : (grandpa's beard) English, also: candy floss
barbouillade : stuffed eggplant or eggplant stew (Provençal)
basilic basil :
baudroie angler-fish : (monkfish, frog-fish, sea-devil) also called lotte de mer
bavette (steak) : minute steak; the top or skirt of beef
baveux : moist, runny
bécasse woodcock :
becassine snipe :
beignet doughnut : (beignet, doughnut, fritter)
berlingot de Carpentras : candy
bette white beet :
betterave beet, beetroot :
betterave rouge de Gardanne : a regional red beet
beurre butter :
biche doe : (female deer)
bien cuit cooked well done :
bière beer :
bigarreau Pélissier : a regional cherry
biscotin d'Aix : cookie
blanc white :
- fromage blanc = white cheese; vin blanc = white wine
blanc d'oeuf egg white :
blanchaille : very tiny fish
blanchir blanch : boil the water, dip the food quickly, for a few minutes only
blé wheat :
- germe de blé = wheatgerm
blé
noir
buckwheat :
blette
beet, white : [Tourte
de Haute-Provence]
bleu cooked rare : (blue), but not a rare as saignant.
bleu de Queyras cheese, blue moulded : a regional blue-moulded cheese
blonde de Nice : a regional orange of Nice
blondir : cook [onions] only until transparent, not quite browning
bocal bowl : deep bowl with narrow top
bocal jar : glass (or earthenware) jar for canning preserves.
boeuf beef :
boisson beverage, drink :
boucherie butcher shop :
bouchon cork : a bottle stopper, made from the bark of the cork oak (chêne liege)
bouchonné corked : wine that's gone off, with the taste of its cork
bouilli
boiled :
boulanger baker :
boulangerie bakery :
bourride : Provençal fish soup, prepared with tomatoes, garlic, onions, herbs and olive oil, and served with aïoli sauce.
bouteille bottle :
braisé braised :
brassadeau scalded ring cake :
brebis
ewe : female sheep
brocoli
broccoli :
brouillade : a Provençal type of scrambled eggs
brousse du Rove : fresh goat-milk cheese, from a goat raised for meat rather than dairy products
brousse du Var : fresh sheep-milk cheese from the Var department
broyé crushed : (crushed, ground, pounded)
brûlé burned, singed :
cabillaud codfish, fresh :
- salt cod = morue
cacahouète
peanut :
-
pêche sanguine de Manosque = a local variety
cachaille
: cheese-product mixture
cajou
cashew : (noix d'acajou)
calisson d'Aix
: almond-paste candy
calmar squid :
câpres capers :
capucine nasturtium :
carambola starfruit : The carambola, or starfruit, is a large elongated yellow green fruit that is star shaped when cut across the bias; when they start to go a deep golden yellow they taste absolutely fantastic. [thanks, Chric Hockley]
cardon cardoon : an edible thistle, related to the artichoke, with edible root and leafstalks; leafstalks used as a garnish for some meat dishes
carotte carrot :
carvi caraway :
cassis blackcurrent : The red grosseille is a red current. The black grosseille is called "cassis".
cassis, creme de
blackcurrent liqueur :
cébette
: like a leek; in
céleri
celery
:
cerfeuil
chervil :
cerise
cherry :
champignon mushroom :
champoléon : moulded raw cheese
chapelure bread crumbs :
chapon : crust rubbed with garlic
chapon capon : a young castrated and fattened rooster
chapon de mer
: rascasse rouge fish (for bouillabaisse)
Chateaubriand
: a thick fillet of grilled tenderloin steak, especially from the
fat cattle in
chevreau de lait
: milk goat (kid)
chichi-frégi
: a beignet
chicorée frisée
chicory lettuce :
-
(chicorée frisée; endive frisée)
chique
: candy
chou
cabbage :
-
chou-blanc: white cabbage; chou-rouge: red cabbage; chou pointu de
Châteaurenard: a regional cabbage
chou de Bruxelles
brussels sprout :
chou-fleur cauliflower :
choucroute sauerkraut :
ciboule scallion : (scallion; welsh onion)
ciboule spring onion : (scallion; welsh onion)
ciboule welsh onion : (scallion; welsh onion)
ciboulette
chives :
cigale de mer
: shellfish
cinabre cinnabar : a bright-red pigment for coloring
citre : a regional vine plant (Citrullus lanatus) related to the watermelon, used for making jam
citron lemon :
citron de Menton : a regional lemon
citronnelle citronella : applies to various plants with a lemon scent: verbena, lemon balm, melissa, etc.
citrouille pumpkin :
coco rose : small bean, white with pink veins
coing de Provence
quince : for jams
compote
: compote (eg. applesauce)
concombre
cucumber :
confit : preserved, jelly: confit de canard is filleted duck cooked and preserved in its own fat; confit de [fruit] is candied, jellied or crystallized fruit.
confiture
jam :
confiture d'agrumes
: citrus-fruit jam
confiture de genièvre
: juniper-berry jam
congre conger eel :
coquelicot poppy, wild red : the wild red, or corn poppy, petals are used in salads, and in Provencal jelly
coriandre
coriander :
courge
squash :
courgette
zucchini : [Courgette
farcie]
craqueliln de Carpentras : one of the "berlingot" candies of Carpentras
crème cream :
crème aigre sour cream :
crème chantilly whipped cream :
crème èpaisse thick cream :
crème fleurette light cream : a low-fat cream used in cooking, in place of crème fraîche; also "crème liquide"
crème fraîche cream, full-fat : used for making butter, sauces, etc.
crevette shrimp : scallion; welsh onion
croquant : brioche cake
cuillerée spoonful :
cuire au four bake in the oven :
cumin cumin :
daube beef stew :
daurade royale gilthead - a fish :
à délayer to thin : (a sauce)
à dés to dice :
- couper en gros dés = to dice; cut into chunks
à détailler to chop :
dinde turkey :
- dinde: hen turkey hen; dindon: tom turkey; dindonneau: young turkey
dorade sea-bream - a fish :
eau water :
eau de fleur
d'oranger
orange-flower water : Distilled from orange
blossoms, especially the Bigaradier orange of
ébullition boiling :
à écailler to shell : (crabs), scale
echalote shallot : scallion; welsh onion
à échauder to scald :
écrevisse crayfish, crawfish :
à écumer to froth : (to foam)
égoutter drain : drain off (water); strain (cheese)
à
émietter to crumble :
à
émincer to mince :
encornet
squid :
endive frisée
chicory lettuce : - (chicorée frisée chicorée
frisée)
à enfourner : to put into the oven
entrecôte (steak) ribsteak :
entremets : sweet desserts and sweet side dishes. The word origin is from "in-between dishes" served between courses at Middle-Ages banquets while the minstrels entertained.
à épépiner to seed : (remove the seeds)
épinard
spinach :
à
éplucher to peel :
à
équeuter to tail : (a fruit)
estragon tarragon : tarragon
à étaler to spread : (spread out evenly)
à
étendre au rouleau to roll flat
: (dough)
à faisander to hang : (game, for aging)
faitout, fait-tout pot : stew-pan, cooking pot
- (faittout,
marmite)
farci
forcemest or stuffing
stuffed vegetables
: (légumes farcis)
farine
flour :
-
farine de sarrasin = buckwheat flour
faux-filet (steak) sirloin steak :
favouille [favouïo] : small green crab
fenouil fennel :
fève :
févette :
fiélas (congre)
conger eel :
figue
fig :
-
figue de Tarascon
filet de dinde turkey filet :
- truffe noire d'hiver = winter black truffle
filet mignon filet mignon : the small choice end of tenderloin of beef (or of veal or pork)
filet (steak) tenderloin steak :
fleur de Courgette zucchini flower :
fleur de muscade mace : (spice; also called macis
- fleur de muscade = mace spice
-
noix de muscade = nutmeg
foie
liver :
à fondre to melt :
fondu melted :
fougasse : a type of bread
fougassette : an enriched bread
fougère musquée celery : celery
à fouler to press : (force with a pistul)
four oven :
fourré filled : filled, stuffed, creamed
fraise
strawberry :
-
fraise de Carpentras; frais du Plan de Carros
fromage blanc : a soft white cheese like a thick yogurt
fromage de chèvre
cheese, goat :
fromage rapé cheese, grated :
fruit Confit d'Apt : candied fruit
galinette
: a fish
gâteau
cake :
genièvre (genévrier)
juniper : juniper; gin; geneva
géranium odorant
geranium :
germe de blé
wheatgerm :
gibier
game : pheasant, boar, etc.
gigot lamb leg : Leg of lamb or leg of mutton, usually roasted
girelle
: a fish
girofle
clove :
gnocchi : A small Niçoise dumpling made from potato paste. [
gousse clove, pod : clove (of garlic); pod (of bean or pea)
goût taste : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
à goûter to taste :
grain seed : seed (grape, mustard); bean (coffee)
graine seed : (of a plant)
grenade
pomegranate :
-
grenade de Provence
griofle
gurnard : (gurnard, gurnet = griofle, grondin)
grondin gurnet : (gurnard, gurnet = griofle, grondin)
gros sel rock salt :
grosseille current, red : The red grosseille is a red current. The black grosseille is called "cassis".
haricot bean :
haricot blanc white beans :
haricot coco rose d'Eyragues : small local bean, called "coco rose" ( small white bean with pink veins)
haricot rouge kidney beans :
haricot vert green beans :
huile oil :
huile d'olive olive oil :
infusion herbal tea :
jambon ham :
jambonneau knuckle of ham :
jaune d'oeuf egg yolk :
jujube jujube : (from thejujube tree)
- jujube de
kaki muscat
de
labre
cuckoo wrasse - a fish :
lait
milk :
lait de noix de coco
coconut milk :
laitue lettuce :
langouste lobster : spiny lobster or rock lobster; also called crawfish.
langoustine
:
laurier bayleaf : (also laurel leaf)
laurier laurel leaf : (also bayleaf)
lavande lavender :
légume vegetable :
à levain to leaven : (the "raising" compound in bread) see leveure (yeast)
levure yeast :
- levure chemique = baking powder
- levure de boulanger = baker's yeast
levure chimique baking powder :
levure de boulanger baker's yeast :
liche albacore - a fish :
liege cork : the material; the bark of the cork oak (chêne liege)
lotte de mer angler-fish : (monkfish, frog-fish, sea-devil) baudroie
louche ladle :
loup sea bass - a fish :
macaroni macaroni :
maïs corn : (American corn = English maize; English corn = American grain)
maïs maize : (American corn = English maize; English corn = American grain)
à malaxer, pétrir to knead : (dough); to work (butter)
mandarine tangerine : manderin orange or tangerine.
mange-tout : "eat-everything", tiny little fish
marbré marbled : (also persillée for blue cheese)
marjolaine marjoram, sweet : sweet marjoram; see also oregano (wild marjoram)
marmite : cooking pot
marron chestnut : from the Châtaignier; the nuts from the marronnier are inedible
mélisse
lemon balm : melissa; lemon balm
melon
cantaloup : (cantaloup de Cavaillon)
menthe mint :
merlan whiting - a fish :
mérou
grouper - a fish :
mesclun Niçois
: mixture of different lettuces
miel
honey :
à mitonner to simmer; cook slowly : (simmer, stew slowly) also mijoter
- prepared very carefully (Mitonnée aux Cinq Légumes)
- cook long and slowly (ragoût)
moelle bone marrow :
morille morel : a tasty mushroom; dark brown conical cap, pitted with cavitites.
mortier mortar : heavy bowl for grinding with a pestle; pilon = pestle
morue cod, salt - a fish :
- fresh codfish = cabillaud
moulé
moulded :
moule
mussel :
moules
mussels :
- moules marinières = mussles cooked in white wine with onion or shallots
moulin à poivre
peppermill :
moutarde
mustard :
mouton mutton :
moutounesso lamb, dried :
muge mullet - a fish :
mûr ripe :
mûre blackberry : blackberry, brambleberry, mulberry
- mûrier noir = fresh blackberry
muscade nutmeg : Nutmeg is "noix de muscade", often just called "muscade".
navet
turnip :
navette
: a boat-shaped cookie (Marseille; Provençal)
nèfle du Japon
medlar fruit :
noix
walnut, nut :
noix de coco
coconut :
noix de coquilles Saint-Jacques : the white flesh of the scallop
noix de muscade nutmeg :
nonat alevin : alevin, fry, young fish
nougat blanc : white nougat candy
nougat noir : dark nougat candy
nouille noodle :
nourriture food :
oeuf egg :
oeuf à cheval : steak or hamburger topped with a fried egg
oeuf à la coque egg, boiled : steak or hamburger topped with a fried egg
oeuf à la moelle egg, poached : with a white-wine and bone barrow sauce
oeuf à la neige : a dessert of beaten egg whites poached in milk and served i a caramelized valilla custard
oeuf dur egg, hard-boiled :
oeuf dur le plat
egg, fried :
oeuf poché
egg, poached :
oeufs brouillés
eggs, scrambled :
oie goose :
oignon onion : [
olive olive :
ombre commun umber fish : or freshwater grayling
omelette omelette :
orange orange : orange de Nice; blonde de Nice
oreillette : a sweet fritter (beignet)
orge barley :
origan oregano : wild marjoram; sometimes called marjolaine (sweet marjoram)
ortie nettle : used in some old-time Provencal cooking [
os,
à la
: on the bone
oseille
sorrel :
oursin violet sea-urchin :
pain
bread : [Pain
à l'Ancienne]
pain bouilli : a regional rye bread
pain d'Aix : a regional raised bread
pain de mais corn-bread :
pain de seigle rye bread :
pain perdu french toast :
panisse : fried beigne of chick-pea flour
paprika
paprica :
parmesan
parmesan :
passoire
colander : une passoire conique (conical colander)
is used to "filtrer au chinois"
pastèque watermelon :
pâte verte green pasta :
patience : cookie
pavé (steak) : a thick piece of prime grilled steak
pêche
peach :
-
pêche sanguine de Manosque = a local variety
à
peler to peel :
persil
parsley :
persillée : marbled or blue-veined (for blue moulded cheese)
petit épeautre
: a regional wheat
petit pan
roll :
petit pois
peas :
petit poisson de roche
: small rock fish
petit salé salt pork : salt pork, or salt chine of pork
petite friture : tiny fish
à pétrir, malaxer to knead : (dough)
pétrissage : kneading
pieds et paquets : sheep tripes
pignon pine nut : [from the pin parason]
à piler : to grind, crush (in a mortar)
pilon drumstick : drumstick, leg of poultry
pilon pestle : short thick club for pounding substances in a mortar
piment pimento : pimeinto, red pepper, hot pepper, capsicum
pintade
Guinea-hen :
pintade farcie
stuffed Guinea-hen
:
pissaladière : onion quiche
pissenlit dandelion : used in some old-time Provencal cooking []
pistache pistachio :
pistou : a Provencal garlic-basil sauce (see Basil); sometimes used to mean basil (basilic)
poire
pear :
-
poire crémesine et martin-sec = a regional pear
poireau
leek :
pois chiche
chick pea :
pois mange-tout : "eat-everything" peas (small young pea pods; you eat the peas and the pod)
poisson fish :
poivre pepper :
poivron bell pepper : bell pepper (green, red, or yellow) []
poivron pimenté chili pepper :
poivron rouge bell pepper, red : bell pepper (green, red, or yellow)
poivron vert bell pepper, green : bell pepper (green, red, or yellow)
polenta jaune
boiled corn :
pomme
apple :
-
pomme de risoul et pointue de Trescléoux = a regional apple
pomme de terre
potato :
-
pomme de risoul et pointue de Trescléoux = mid-season potatoes
-
pomme de terre de Pertuis = mid-season potatoes
pompe à l'huile : an enriched bread
pompe de Noël : an enriched bread
potimarron : pumpkin variant, with slight chestnut flavor
potiron
pumpkin :
poulpe
octopus :
poutargue de Martigues
: fish egg
poutine alevin : alevin, fry, young fish
praline
: an almond-sugar mixture used as a filling in some pastries and
candies; this is not the same as the American or
prune plum :
pruneau prune :
quadrillage : a criss-cross topping on a tart (with strips of pastry) or pizza (with anchovies)
quart quarter :
- un quart de vin = a carafe with 25 cl of wine
quartier : a segment or quarter of orange, lemon, melon, etc.
quatre-épices four spices : a blend of ground cinnamon, cloves, nutmeg, pepper.
queue tail :
quiche quiche :
ragoût stew :
raie skate : or ray
raisin grape :
raisin sec raisin : (dried grape)
à ramollir to soften :
rascasse hog-fish : used for bouillabaisse
rascasse rouge
red scorpion fish : chapon de mer fish
(for bouillabaisse)
ratatouille
: a Provencal vegetable stew
ravioli ravioli : stuffed pasta
à revenir to brown : (to soften - cake)
ris sweetbreads : of calf, lamb or kid goat.
riz de Camargue : rice from the Camargue []
rocambole rocambole : aka Spanish garlic; a large wine colored bulb that is used similarly to shallots; grown in the South of France
rognon kidney :
romarin rosemary :
rôti roast :
à rôtir to roast :
rouget de roche red mullet - a fish :
à roussir to brown, singe :
safran saffron :
saignant cooked very rare :
saint-pierre : a flat fish
salade lettuce :
salade de mesclun : a salad of lettuce, dandelion, chicory, watercress, herbs and rocket
salade mixte : lettuce and tomato salad
salade niçoise : a salad of lettuce, tomatoes, olives, anchovies, tuna fish, bell peppers, hard-boiled eggs, etc.
salé salted :
sansonnet starling : étourneau sansonnet = Sturnus vulgaris, common starling, a bird, and sometimes delicacy in Provencal and Corsican dishes.
sard
: a fish
sardine
sardine :
sarrasin
buckwheat :
sarriette
savory :
saucisse aux herbes ou au chou
: meat-vegetable/herb fresh sausage
saucisson d'Arles
: dry sausage
sauge
sage :
saumuré pickled :
saveur flavor : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
scarole
endive :
seiche
cuttle-fish :
sel
salt :
sel
de céleri
celery salt
:
sel, poivre salt, pepper :
semence : seed (that you sow)
serpolet wild thyme :
socca
: Nice-Toulon chick-pea-flour pancake [
sorbet
sherbert :
soufre
sulphur :
soupe
soup :
spaghetti
spaghetti :
spigol
: a spice similar to safran
steak steak :
steak - bavette : minute steak; the top or skirt of beef
steak - entrecôte : beef ribsteak; cut from the front ribs and wing-end ribs
steak - faux-filet : sirloin steak
steak - filet : tenderloin steak
steak - filet mignon : the small choice end of tenderloin of beef (or of veal or pork)
steak haché ground beef :
steak haché minced beef :
steak - pavé : A thick piece of prime grilled steak
steak tartare : finely ground, raw lean beef mixed with raw egg yolk and garnished with chopped onion, capers and parsley.
stockfish haddock - a fish :
suce-miel d'Allauch : honey paste
sucre sugar :
tamis sieve :
tarte pie :
taureau de Camargue : beef from the Camargue []
telline : shellfish
terrine : varnished earthenware jar
thé tea :
thon tuna - a fish :
thon rouge tunny - a fish :
thym thyme : - wild thyme is serpolet
tisane infusion : an infusion of herbal tea
tomate tomato :
tomme : moulded raw cheese
tomme d'Arles : moulded raw cheese
tourte pie, covered :
tourton : vegetable pie, without pastry
à tronçonner to cut up : (into sections or lengths)
truffe truffle :
- truffe noire d'hiver = winter black truffle
turbot turbot - a fish :
unilatéral : one-sided (saumon à l'unilatéral = salmon grilled only on one side)
usé worn : red wine that has faded in quality because of age.
vapeur
steam :
veau
veal : calf's meat
vermicelles
vermicelli :
verveine
vervain :
viande en dés
meat chunks :
-
figue de Tarascon
vierge virgin :
- huile d'olive vierge = pure cold-pressed olive oil
vieux old, aged :
vin wine :
vinaigre vinegar :
violet : shellfish
violette de Tourette : candied flower
yaourt yogurt :
zeste peel : peel (of lemon, orange)