1.Abattis:Trimmings of poultry, intestines, neck, stomach

2.Aiguilettes Julienne of various meats

3.Aiguiser Sharpen

4.Amuse guelle Small, tiny appetizer, cold or warm

5.Anouncer To call an order

6.Appareil Ready made mixture

7.Aromate Special flavor, spices, good smelling essence

8.Arroser To pour jus, stock on a roast meat

9.Aspic Dish with jelly or covered with

10.Assaisonner Seasoning of dishes

11.Bainmarie Water bath, special casserols

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

13.Baron Whole backside and legs of lamb roast in one piece

14.Barquettes Oval small mould or pastry for filling

15.Beurre manie Mixture of flour and butter

16.Beurrer To spread with butter

17.Biscotte Zwieback, special baked crisp toast for diet

18.Blanchir Short blanching of vegetables and meat

19.Blinis Small pancakes out of buckwheat

20.Braisir To braise meat in stock or sauce

21.Bridir To tighten poultry, meat or game with a string

22.Brunoise Small diced vegetable or meat

23.Camele’ Decorated, like a noisle

24.Canapes’ Small toasts, various shapes with different garnish

25.Caramel Melted sugar filled up with water

26.Carcasse Bone structure of poultry

27.Cassolette Small porcelain/china pot

28.Cassonade Icing sugar

29.Chapelure Breadcrumbs

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

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

32.Chiffonade Fine julienne of lettuce or sorrel

33.Chinois Triangle shaped fine sieve

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

35.Clarifier To clarify a liquid, stock, soup, aspic

36.Cocotte Pot style china ware

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

38.Colorer To colour, mix with colours

39.Concasser To dice tomatoes

40.Coquille Snail or mussel shell

41.Corail Red mixture in blanched lobster

42.Corser To reduce a liquid through reduction

43.Coulis To thicken liquid mousse through reduction without flower

44.Couper To cut

45.Court bouillon Garnished fish stock

46.Crepinette Net sausage

47.Croquant Crispy

48.Croustade Crispy baked pastries of short – or puff pastry

49.Croustadine Baked puff pastry made of leftovers of puff pastry

50.Croutons Toasts in various shapes

51.Darioles Small timbals or forms for tartlette

52.Darne Middle section of big fishes

53.Dauphine Potato mixture with choux paste

54.Decanter To separate a liquid or wine of wine crystals, etc

55.Decorer To decorate a dish , show piece

56.Decortiquer To remove skin or shell, lobster

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

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

59.Degraisser To remove fat from stocks and sauces

60.Demouler To remove from a mould, terrine etc

61.Deplumer To remove feathers from poultry and fowl

62.Desosser Debone poultry, game, fish and meat

63.Dessecher To lay dry

64.Dresser To arrange dishes, with mousse, mashed potatoes

65.Duchesse Potato mixture with egg yolk

66.Egoutter To strain and remove water

67.Emincer To cut in fine slices

68.Entrée Cold or hot appetizer, or main course

69.Entremets Sweet dishes, dessert scaloper To cut in equal thin slices

70.Escalopes Thin sliced meat pieces

71.Espagnole Brown basic sauce, old name

72.Etamine Cloth for straining stocks, soups and sauces

73.Faisande Name for haut gout for game and fowl

74.Farcir To dust with flour

75.Ficeler To dress meat meat with string for roasting

76.Fileter To filet fish or meat

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

78.Flanquer To arrange and garnish with decoration

79.Fleurons Pieces of puff pastry

80.Fond Basic stock for soups and sauces

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

82.Fouetter To work with whisk, beat and whip

83.Fourrer To fill a dish or container

84.Frapper To put food or beverage on ice or salt

85.Frire To fry in the hot fat, deep-fryer

86.Friture The container filled with hot fat, deep-fryer

87.FrivolitesHors d’oeuvre, of cremes, barquettes, tartlettes etc

88.Frotter To dry with a cloth

89.Fruits demer All kind of crustacean and shell fish

90.Fumer Smoking

91.Fumet Essence, reduced stocks or sauces

92.Galantine Galantine, stuffed poultry with farce

93.Galettes Small pancake, small cakes, cookies

94.Garnir To decorate a plate or dish

95.Garniture Side dish, decoration, garnish of sauces and soups

96.Genoise Biscuit, sponge

97. Glace de viande Reduced stock, consomme, meat essence, sauce

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

99.Gratiner Gratinate, arrange crust on meat, fish or vegetable

100.Grenadines Small, thick escalopes inserted with bacon and glaced

101.Gril To grill

102.Grosse piece Main course, main dish

103.Hateletes Small skewer for grilling

104.Hors d’oeuvre Cold or warm appetizer

105.Infusion Pouring liquid over ingredients to enhance aroma, tea, coffee

106.Jus Meat juice, juice of roast meat

107.Konfectomat Rational oven with steam, induction heat or combined

108.Larder To fill or garnish meat or fish with bacon or back fat

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

110.Macedoine Mixture of vegetables or fruits cut in medium brunoise

111.Macerer Marinate vegetable, fish or meat

112.Mageoires Fins

113.Marinade The liquid for marinating

114.Marquer To set something ready for cooking or set in frying pan

115.Masquer To coat, décor, cover with sauce

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

117.Meler To dust with flour, mix, mix together

118.Mignonettes Small, small diced potatoes

119.Mijoter To steam, vapeur, poach

120.Mirepoix Roast vegetables, garnish for soups, sauces and roast meats

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

122.Mouiller To pour liquid, make something wet, marinate

123.Mousseline Fine cloth for straining sauces, soups,

124.Napper To cover equally with aspic or sauce

125.Paner Cover food with mie de pain or breadcrumbs

126.Papilotte Paper or alu foil for wrapping

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

128.Parfumer To refine a dish with a fine aroma

129.Parures Trimmings from meat or fish

130.Passer To strain through a sieve or cloth

131.Paupiettes Rolls filled with various ingredients

132.Pate English pie, in various shapes

133.Piler To pound, mince or crash hard ingredients

134.Piquer To fill meat or poultry with bacon, tongue or truffles

135.Pocher To poach ingredients to the point

136.Pointe A dash, a little bit, peak, pointed

137.Praline Mixture coated with chocolate or nougat

138.Preparer To prepare

139.Printaniere Spring vegetables, special cur of vegetable

140.Profiteroles Small beignets from choux pastry

141.Pulpe Fruit puree, thick fruit mixture or sauce

142.Puree Mousse, fine mixture, blended ingredients

143.Quartiers Cuts or quarters of vegetables and fruits

144.Quenelles Dumplings poached or deep-fried in various shapes

145.Quiche Bacon or ham tarte or tartelette

146.Rechauffer To reheat food or dishes

147.Reduire To reduce liquid through boiling

148.Releve Main course

149.Relever To improve the taste with seasoning, to enhance the flavor

150.Remouillage Boil up the bones a second time, second stock

151.Revenir To slightly saute or roast in butter or fat

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

153.Roux Mixture of butter and flower

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

155.Saignant Bloody rare

156.Saisir To pour in hot fat

157.Salpicon Small diced vegetables, meat, fruits for filling

158.Sangler To wrap something with ice & salt to freeze

159.Saucer To pour sauce on top or on the side

160.Saumare Marinate with salt, salpeter and spices for meat and fish

161.Saupoudrer To dust something with salt, flour or sugar

162.Sauter Saute meat, fish or vegetables

163.Sauteuse, Sautoir Flat casserole or frying pan

164.Sorbetiere Machine for freezing ingredients, ice cream, sorbets

165.Souffler To blow up, souffle dessert, potatoes

166.Supreme Chicken veloute with liason and butter, breast of poultry

167.Tamiser To sieve ingredients, flour, breadcrumbs

168.Tampon Base of bread, rice, fat

169.Tartelette Small pastry

170.Tomater To mix with tomato mousse

171.Tourne’ Split milk, mayonnaise or hollandaise

172.Trancher To cut into tranches, long slices

173.Travailler To finish off, on fire, choux paste

174.Tremper To dip in

175.Troncons Pieces of small fishes or tail of big fishes

176.Trousser To dress poultry, game, meat or fish

177.Vapeur To steam ingredients

178.Verjus Juice of unripe grapes

179.Vesiga Back nerve of the sturgeon

180.Zeste The yellow of oranges or lemon, grated or in fine julienne