French Cooking Terms

to set alcohol on fire

F

to cook in a water proof vessel submerged under water at a controlled temperature

SV

Flour that has been added to melted butter

R

to burn and create a crust

B

A mixture of aromatic vegetables usually used to make a base to soups and sauces

M

Reheated food

R

to cook in oil or fat at a low temperature

C

Cook in a pan or bowl over a pot of boiling water and cook without indirect heat

B-M

A bundle of herbs tied together to add flavor.

BG

Browned butter

BN

Equal parts of butter and flour

BM

to slice in a long thin stick shape (usually vegetables)

J

Finely chopped mushrooms used as a paste or stuffing.

D

Delicately mixing flour and beaten egg whites

M

to cut and prepare all the ingredients for a dish and set up the cooking area

MEP

Mother sauce made from eggs and butter

H

Mother sauce made from vegetables and beef stock

E

Mother sauce made from butter flour and milk

B

Mother sauce made with white stock (fish or chicken) to start a gravy or other sauces

V

Mother sauce made from a red fruit that gives the sauce its name (usually thought of as an Italian sauce)

T