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Cooking Terms

French cooking terms are the specialized words and phrases used in French cuisine to describe various cooking techniques, methods, and preparations. They are often seen in recipes, menus, and culinary instructions, reflecting the precision and artistry of French gastronomy.
  • French cooking terms convey specific techniques (e.g., sauté, braiser) that may differ from their English counterparts.
  • Knowing these terms enhances understanding of recipes and the cooking process.
  • Many French cooking terms are used internationally in culinary arts.

A-C

  • Au gratin: A dish topped with breadcrumbs and cheese, then browned under a broiler.
  • Braise (Braising): To cook meat or vegetables slowly in a small amount of liquid, often after browning.
  • Chaud-froid: A savory dish served cold with a warm sauce that solidifies upon cooling.
  • Chiffonade: Thinly sliced or shredded leafy greens or herbs.
  • Concasser: To roughly chop, usually tomatoes.

D-F

  • Deglacer (Deglaze): To dissolve browned food residue in a pan with liquid to make a sauce.
  • Emulsifier (Emulsify): To mix two liquids that normally don’t combine, like oil and vinegar.
  • Farce: A seasoned stuffing, often used in poultry or vegetables.
  • Fricasser (Fricassee): To cook pieces of meat in a white sauce made from the cooking liquid.
  • Fond: The browned bits left in a pan after cooking, used to make sauce.

G-I

  • Ganache: A smooth mixture of chocolate and cream used for frosting or filling.
  • Julienne: To cut vegetables into thin, matchstick-like strips.
  • Infuser: To steep herbs or spices in a liquid to impart flavor.

L-O

  • Liaison: A mixture of egg yolks and cream used to thicken sauces.
  • Macérer (Macerate): To soak fruit in liquid to soften and flavor it.
  • Mirepoix: A mixture of diced onions, carrots, and celery used as a flavor base.
  • Napper: To coat food lightly with sauce.
  • Note: French cooking terms often describe specific preparations or techniques that are essential for authentic results.

P-R

  • Paner (To Bread): To coat food with breadcrumbs before cooking.
  • Pocher (To Poach): To cook food gently in simmering liquid.
  • Ragoût: A hearty stew.
  • Réduire (Reduce): To simmer a liquid until it thickens and its flavor concentrates.
  • Remuer (To Stir): To mix ingredients continuously.

S-V

  • Saisir (To Sear): To brown the surface of food quickly at high heat.
  • Saupoudrer: To sprinkle.
  • Sauté: To cook food quickly in a small amount of fat.
  • Tourner: To shape vegetables into small, regular forms.
  • Velouté: A smooth, creamy sauce made from stock and a roux.

Conclusion

French cooking terms are key to understanding recipes and techniques in French cuisine. They describe precise methods that contribute to the flavor, texture, and presentation of dishes.
  • They are widely used in culinary arts beyond France.
  • Mastery of these terms enriches the cooking experience and appreciation of French gastronomy.
  • Knowing these terms helps in following recipes accurately and confidently.

Exercises

  1. Match each French cooking term with its English definition.
  2. Identify three French cooking terms that involve sauces and describe their roles.
  3. Find a French recipe and highlight all the cooking terms used. Translate them into English.