10 Final French Cooking Terms

1. Noisette

The word literally means "nut". It usually means nut brown in color. For example, beurre noisette is butter browned over heat until it becomes a nut brown color. It can also refer to boneless rack of lamb that is rolled, tied and cut into rounds. The word can also refer to hazelnuts.

2. Nouvelle Cuisine

A term that refers to the style of cooking that features lighter dishes with lighter sauces and very fresh ingredients

3. Parisienne

Refers to potatoes molded into balls with a melon scoop and fried or roasted

4. Pâte

A basic mixture or paste. Often refers to uncooked dough or pastry.

5. Pâté

A paste made of liver, pork or game.

6. Poussin

A young chicken.

7. Quenelle

Minced fish or meat mixture that is formed into small shapes and poached. It also refers to a shape that the minced mixture is made into.

8. Ragoût A stew

9. Roux

Melted butter to which flour has been added. Used as a thickener for sauces or soups.

10. Sauté

To cook in a small amount of fat over high heat, making sure that the food doesn't stick to the pan by making it "jump" in and out of the heat. The French word sauter means to jump.

10 More French Cooking Terms

1. Croustade
Bread piece dipped in butter and baked until it is crisp
2. Croûtons
Small cubes of bread used as a garnish is salads and soups.
3. Entrecôte
Sirloin steak.
4. Entrée
The term used to refer to something served before the main course but is used now to refer to the actual main course.
5. Escalops
A thin slice of meat that is often pounded out to make it thinner.
6. Flamber or Flambé
To set alcohol on fire
7. Frappé
Something that is iced or set on or in a bed of ice.
8. Fricassé
A stew made from poultry, meat or rabbit that has a white sauce.
9. Hors d'Oeuvres
First course or appetizer
10. Marmite
French word for a covered earthenware container for soup. The soup is both cooked and served in it.

10 French Cooking Terms

1. Bain-marie

A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.

2. Bouillon

Broth or stock

3. Bavarois

Creamy pudding that is made with cream and eggs, then set with gelatin

4. Bisque

A shellfish soup that has been thickened 

5. Bouquet Garni

A mixture of fresh herbs tied together with string and used to flavor stews, soups etc. It refers to a mix of parsley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before serving

6. Canapé An appetizer consisting of a small bread or biscuit base covered with a flavored topping. Chine To remove the backbone from a rack of ribs

7. Consommé

Broth that has been made clear

8. Coulis A thick sauce usually made from one main ingredient, such as raspberry coulis

9. Crêpes

Very thin pancakes

10. Croquettes

A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying