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French Cooking Terms

For each description name the French cooking term.
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lhr131415
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Last updated: January 30, 2021
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First submittedJanuary 30, 2021
Times taken223
Average score40.0%
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Description
Hint
Term
to set alcohol on fire
F
Flambé
to cook in a water proof vessel submerged under water at a controlled temperature
SV
Sous Vide
Flour that has been added to melted butter
R
Roux
to burn and create a crust
B
Brûlé
A mixture of aromatic vegetables usually used to make a base to soups and sauces
M
Mirepoix
Reheated food
R
Réchauffée
to cook in oil or fat at a low temperature
C
Confit
Cook in a pan or bowl over a pot of boiling water and cook without indirect heat
B-M
Bain-marie
A bundle of herbs tied together to add flavor.
BG
Bouquet Garni
Browned butter
BN
Beurre Noisette
Equal parts of butter and flour
BM
Beurre Manié
to slice in a long thin stick shape (usually vegetables)
J
Julienne
Finely chopped mushrooms used as a paste or stuffing.
D
Duxelles
Delicately mixing flour and beaten egg whites
M
Macaronage
to cut and prepare all the ingredients for a dish and set up the cooking area
MEP
Mis en place
Mother sauce made from eggs and butter
H
Hollandaise
Mother sauce made from vegetables and beef stock
E
Espagnole
Mother sauce made from butter flour and milk
B
Béchamel
Mother sauce made with white stock (fish or chicken) to start a gravy or other sauces
V
Velouté
Mother sauce made from a red fruit that gives the sauce its name (usually thought of as an Italian sauce)
T
Tomate
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