RCCTC Culinary Arts French Words
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| MISE EN PLACE | Put in place
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| JULIENNE | A cut in strips 1/8 X 1/8 X 2 or 3
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| GRATINER | To brown
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| GRILLER | To grill, broil, or barbeque
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| HACHER | To chop
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| FLAMBE | To flame
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| BRAISER | To brase
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| BRUNOISE | cut into 1/8 X 1/8 dice
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| ALA CARTE | Foods prepared to order; each dish priced seperately
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| AU GRATIN | term applied to foods which have a crust formed by browning grated cheese and or bread crumbs on the surface
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| AU JUS | with natural juices
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| BLANCHER | To blanche
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| GARNI | peppercorns
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| CONSOMME | clear soup, made from clarified stock, served hot or chilled
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| COUSCOUS | North African pasta, made from a paste of semolina and water, dried and ground
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| CROUTON | White bread cut in various shapes, fried or toasted
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| CRUDITIES | Raw vegetables served as a HorsD'Oeuvre or relish
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| DEGRAISSER | To skim or remove excess fat
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| ESSENCES | A single flavor
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| FILET MIGNON | Small cut from the tenderloin
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| FLEURONS | A pastry cut in a crescent shape
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| FOND | A stock or base
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| GARDEMANGER | Department of a kitchen that prepres cold foods - salads, buffet items
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| HOLLANDAISE | 1 of 5 primary sauces using butter and egg yolk
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| HORS D’OEUVRE | Appetizer
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| INFUSER | To infuse or inject with flavor
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| JUS | juices from a roast
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| JUS LIE | Thickened juices from a roast
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| LIAISON | Binding or thickening agent: classically - egg yolk and cream
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| LIER | To thicken
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| MANDOLINE | A very fine slicer-cutter utinsel
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| MIREPOIX | An aromatic blend of vegetables used for stocks
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| MONTER AU BEURRE | To stir in butter
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| NAPPE | The desired consistency of a sauce
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| NAPPER | To test for the thickness of a sauce on the back of a spoon
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| PILAF | Rice that has first been cooked in fat, then simmered in stock or other liquid, usually with onions and/or seasonings
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| RESTAURATEUR | A person who ownes a restaurant
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| ROUX | Flour and fat, cooked, used as a binding or thickening agent
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| SACHET | A Mixture of herbs and spices tied in a cheesecloth bag
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| SAVORY | A general term used to refer to foods that are the opposite of sweet
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| SOUFFLE | A dish either sweet or savory, made of pureed ingredients thickened with egg yolks, and with stiffly besten egg whites folded in and baked in as souffle dish
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| SINGER | To sprinkle or dust with flour
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| VAPEUR | To steam
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| VINAIGRETTE | Mixture or oil and vinegar seasoned with salt and peper
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| ZEST | The colored, aromatic of citrus fruits
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| GROSSE PIECE | Centerpiece of a buffet platter
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