The alcohol in bread dissipates in baking . Used to stuff vegetables. Napper A French term describing the coating of a prepared dish with sauce.Noisette A small round cut of meat, often lamb. Roux Blanc: 10oz of flour cooked slowly in 8oz of butter, stirred continually and kept white. Over 100,000 French translations of English words and phrases. To baste a meat with its own juices, to brush meat etc.Gratinate Sprinkled with breadcrumbs or cheese and browned under a salamander.Gravlax Raw salmon cured with salt and fresh dill, usually served with a sweet mustard sauce. What about baking bread in France with a famille de boulanger? An old French word literaly meaning ‘steam bath’. A French term indicating the head, heart, livers, kidney, tongue, feet, etc, of an animal.Aboyeur A person responsible for the calling of an order within a kitchen, making sure that each section is aware of any requirements.Agneau Lamb. To cover any hot or cold food with a sauce or jelly. Most cookware includes both systems, but here is a great resource for converting between English and metric quantities when cooking. Also to be dusted with icing sugar and browned under a salamander.Glace De Viande A meat glaze. What is to bake in French? An old French word meaning ‘velvety’.Velveting A method of marinating meats used in Oriental cookery; a blend of corn flour, soy sauce and seasoning used to coat food prior to cooking.Verjus The juice of an unripe fruit, especially sour grapes.Vesiga A jelly like substance obtained from the spinal marrow of the great sturgeon. Usually a combination of potatoes, carrots, turnips and cabbage.Pesce Italian term indicating the seafood selection on a menu.Petits Fours Very small bite size sweet biscuits or cakes, served at the end of a meal with coffee. Translates into English as ‘high cooking’.Historier To decorate or embellish a dish.Hors D’Oeuvre Small starter dishes, served hot or cold, an appetizer. Zabaione An Italian word for a ‘sabayon’.Zakuska A selection of blinis and breads served with various toppings, especially caviar, and vodka. Traditionally served as a starter, but now more often served as a pre theatre buffet. A French word translating as ‘between the rib’.Entrée A light dish or appetiser served before the main course during a formal dinner. A selection of refreshments. Originally a piece of unbleached calico cloth.Tammy An extremely fine woollen strainer.Tenderize The breaking down of meat fibbers prier to cooking, so making it less chewy and more digestible. Start studying French Baking Terms. A small closed space connected to a kitchen, and used for storing food and utensils. There are five basic types of panade: 1) White bread crumbs soaked in milk, lightly seasoned with salt and white pepper, then gently heated until the liquid evaporates, allowed to cool before use. Also mixed fruits or vegetables. rallonger –  to thin out/add a little liquid, fraiser = pétrir avec la paume de la main – to knead with the palm of your hand, foncer = adapter une pâte à un moule – line a pie pan, monter les blancs en neige – beat egg whites until stiff, ôter ou retirer du feu – remove from the heat, la pâtisserie – pastry – here is an article on, la pâte brisée – shortcrust base or short crust pastry, la pâte sablée – sweet shortcrust pastry dough, le beurre coupé en dés – cubed/diced butter, une cuillère à soupe (cs) – a table spoon (tbsp. Traditionally sautéed in butter and used as a garnish for soups.Chine A French term indicating the removal of the spine from a cut of meat. Derived from the German word snippen, an imitation of the sound made by scissors.Sop A piece of food that is soaked, or dipped, in a liquid before being eaten. Literally translates from the French as ‘in its place’.Monter To whip egg, egg white or butter into a sauce, soup, etc.Mornay A food served in a cheese sauce, for example cauliflower mornay. To glaze cakes or pastries with apricot jam, fondant or icing. Usually braised or poached. Also to slice or cut foods. for example lemon. Check out my bilingual short French story! To skim.Desosser To bone, the removal of bones from meat, poultry, etc.Dessaler A French term indicating the removal of salt.Devilled The addition of hot condiments.Diable Devilled.Dice To cut food into small equal sized cubes.Dorer To cook a food until it is a golden-brown colour.Double De Mouton The two legs of mutton or lamb cooked whole and in one piece.Douilles Piping tubes.Dress The cleaning, trimming and garnishing of food ready for presentation.Duxelles Finely copped mushroom and shallots, sweated in half oil and butter then seasoned and garnished with fresh chopped parsley. Derived from the Latin word cruditas meaning ‘raw’.Crustaces et Coquillages Indicates shellfish.Cuisine A style of cooking noted for its high quality. Bain-marie. Derived from the Latin word consummare meaning ‘accomplish’.Consommer A French word meaning to ‘use up’.Contiser A French term indicating the insertion of thinly sliced truffle into meat or fish.Contrefilet A boned sirloin of beef.Coquere An old French word meaning ‘cook’.Corbeille de Fruit’s A basket of fresh fruit.Cordon A thin thread of sauce. A French word translating as ‘divide’.Pass To push through a metal sieve, strainer or muslin.Passer To strain.Pate Savoury mixtures of animal livers, blended with other meats, vegetables and condiments. Named after the 19th century French nobleman Francois Rene de Chateaubriand.Chaud-Froid A creamed veloute, béchamel or demi-glace with added gelatine or aspic that sets when cold and is used for masking cold savoury foods. pâte is the word for dough in French, but plural, pâtes can also refer to pasta. Meze An assortment of snacks served either as a starter or as a complete light meal. All-Purpose Flour A blend of hard and soft wheat and contains lower amounts of … Derived from the old French word crespe meaning ’curled’.Croquant A French term indicating crisp crackling.Croquettes Cooked foods, often potatoes, moulded into cylinder shaped pieces, egg, breadcrumb and fried. Often referred to in many classical French recipes.Flambé Food covered in a warm spirit and then set alight in order to impart flavour. la cuisson noun: firing, roasting: Find more words! Before you sink your hands into your next epic baking project (we've got just the recipe), learn these bread-making terms. Badam An Asian term, meaning an almond processed for cooking.Ballotine Fish, meat or poultry that has been boned, stuffed, rolled and tied in a bundle. Québec french is different than french from France, but I tried to be neutral. Derived from the old Norse word skor meaning to ‘notch’.Seal The application of intense heat to meat or vegetables causing the pores to seal, so keeping in flavour.Sear The browning of fish, poultry or meat quickly over a high heat, keeping the centre rare.Season The addition of condiments to food so enhancing flavour.Shred To cut into thin strips. Panache Mixed, multi coloured ice cream or jelly in a mould. Depending on what region the recipe writer is from, one or the other may be used. And now here is a list of common French baking terms. Also a sweet dessert served at the end of a meal, or after the cheese course of a formal meal. Alcohol Along with carbon dioxide – one of the two major by-products of yeast fermentation. cuiller - cooey-aye. Also a garnish for consomme.Buffets A self-service meal of various dishes set out on a service table or counter. Derived from the French word escumer meaning ‘scum’.Snail Butter Butter creamed, and mixed with finely chopped shallots, crushed garlic, parsley, salt and pepper.Snip The cutting of herbs or leaf vegetables into small pieces. French Cooking terms – V Vandyking An English method of preparing whole fish by cutting a “v” shape into its tail, named after the painter Anthony Van Dyck, famous for his v-shaped beard. Derived from the old French word coleis meaning ‘flowing’. Derived from the French word chiffe meaning ‘flimsy stuff’.Chiffonade Coarsely shredded lettuce, spinach or other salad vegetable. A French word meaning ‘shell’.Escarole Endive salad.Espagnole Brown sauce.Essence De Volaille A very strong, saltless, chicken stock produced by sweating chicken trimmings in butter with mushrooms, covered with a white stock, and boiled slowly for an hour.Estomac A French term indicating the stomach of an animal.Estouffade Traditionally a brown stock, but more commonly a beef stew.Etamine A muslin cloth used for straining sauces, soups and other liquids.Etuver To stew, braise or steam meat in its own juice. A small hole in placed in the centre to allow steam to escape. Usually a brown stock reduced slowly to a glue-like consistency, although poultry and fish glazes may be produced in the same way.Glacer A French term meaning to colour a dish under a grill.Glacier An ice cream maker. Also the cushion piece of a leg of veal. Farinaceous is a term generally taken to mean any pasta dish.Farineux et Riz Indicates farinaceous and rice dishes.Faux-filet A boned-out sirloin.Feuillete A puff pastry case cut into a diamond, round, square or triangular shape. A very strong, saltless, chicken stock produced by sweating chicken trimmings in butter with mushrooms, covered with white stock, and reduced by boiled slowly for an hour. IDDBA - Bakeries rely on the appeal of their products to... Our machinery is designed to handle both savoury and sweet... Did you take an hour for lunch today? Derived from the old French word bracier meaning ‘brew’.Brider To truss poultry of feathered game.Brin A sprig.Brine Water containing a significant amount of salt, used for curing and preserving meat, fish or vegetables.Briser To break bones.Broach A spit used for roasting meat over an open fire. détente - day-tawn-t. farine - … Also referred to as ’criadillas’.Annoncer To call out orders in a kitchen or restaurant.Antipasti Food served at the beginning of an Italian meal, either as a starter or as a snack. A la Translates from French as ‘in the fashion of’. The name comes from Bombay in Indian, form where the fish was originally exported.Bombe An ice cream made in a dome shaped mould.Bonbon A sweet confection; something that is sweet. From the French word amande meaning ‘almond’.Amuse-Bouches Cocktail canapés.Amuse-Gueule Translates from the French as to ‘entertain the mouth’.Anglaise Means plain in style. Racines Root vegetables.Rafraichir To chill a food. A. This is the French term for a water bath. See below for a list of the most common terms that you will need for day to day banking and … Un opéra : chocolate sponge cake with several layers of chocolate ganache and coffee buttercream. Chef de Partie: Known for many things, a bit chef able to cover many aspects of the kitchen. Sous Chef: Second in command, French for underling, one beneath. A Russian word translating as ‘hors d’oeuvres’.Zesting To grate the glossy rind from a citrus fruit.Zuppe Italian term indicating the soup section on a menu. Especially used to flavour sauces and sweets, they include examples such as kirsch (cherry) and framboise (raspberry).Ebarber A French term indicating the removal of the border from oysters, mussels or fish.Ecumer To skim.Emincer To slice thinly, or to cut into very small pieces.Empanadillas Small crescent shaped pastries traditionally served as tapas. Literaly translates from the old French as ‘mixture’. See also ‘friandises’. A French word translating as ‘good-good’Bon Ton A French term meaning of good taste or style; literaly translates as ‘good tone’.Bonne A dated term for a female waitress. You can complete the translation of baking given by the English-French Collins dictionary with other dictionaries such as: Wikipedia, Lexilogos, Larousse dictionary, Le Robert, Oxford, Grévisse Its is now common for almost any colour or pattern to be used as part of the kitchen uniform. cuillère - cooey-erre. They may be either smooth or coarse in texture. Pronounced: ban-mah-REE. Being from Canada, my english pronounciation may also be different from some of my friends in the US. une tarte – pie; un gâteau – a cake; un biscuit – a cookie; du pain – bread; la pâtisserie – pastry – here is an article on French pastry; la pâte brisée – shortcrust base or short crust pastry; la pâte sablée – sweet shortcrust pastry dough; la pâte feuilletée – puff pastry; croustillant – crunchy Derived from the French word clou meaning ‘clove’.Coat To cover a food with an outer coating such as breadcrumbs, icing or sauce.Cocotte A small dish used for the cooking and service of a single portion. Bake: Cook with dry, radiant heat in an oven. List of French cheeses; List of French dishes – common desserts and pastries; Pâtisserie – a French or Belgian bakery that specializes in pastries and sweets. French baking vocabulary. When hot it is held over the food to produce a brown or caramelized surface. From the French word bouche meaning ‘mouth’.Bouillon Unqualified stock.Boulangerie The bakery section.Boult To filter an ingredient, especially flour, through a sieve or muslin cloth. Used in Russian cookery.Viandes Indicates meat dishes.Voiler A French term describing small pieces of confectionary coated with spun sugar.Vol-Au-Vent A puff pastry case. Also to cover the bottom of a dish or mould with a sauce or jelly.Matignon Equal amounts of thinly sliced carrots and onion, a third of the amount of raw ham and celery, simmered in butter with bay leaf and thyme, then deglaced with Madeira.Mecerer To macerate, also to pickle briefly. Table D’Hote A meal of several courses, of a limited choice and at a set price. Also the French term for white.Blanch The placing of root vegetables into cold water or green vegetables into boiling water, brining to the boil, draining off and then refreshing in cold water. Eau De Vie Literaly translates as ‘water of life’, eau de vie is the French name given to any number of fruit brandies. Derived from the Latin word primus meaning ‘first’.Printaniere Literally means springtime, generally a garnish of spring vegetables.Puree A smooth blend of food. A chef that specializes in pastry work and ice cream.Glaze To coat with melted butter, jelly or sauce. Galantine A dish consisting of boned fish, meat or poultry which is shaped, usually stuffed and cooked in a stock, cooled, glazed with aspic and served.Garni A French term indicating garnished. Boil. A term often applied to mean a grill.Salmagundis A French term literally meaning ‘seasoned salt meats’, but more generally used to indicate a mixture of different types of foods; often a mixed salad of various ingredients such as meat, poultry, fish and vegetables arranged in neat rows on a platterSalpicar A Spanish word meaning ‘sprinkled with salt.’Salpicon Meat, poultry, fish, or game cut into very small cubes for use in ragouts. Very light in texture, with a highegg white content. tomatoes. There are many names for nut meringues and meringue-based desserts -- succès, progrès, japonais among them -- and the proportions, size and type of nut(s) used varies from one to another. Half glazed reduced espagnole.Denerver A French term indicating the removal of sinew.Denoyauter A French term indicating the removal of the stone from a fruit, for example an olive.Depouiller A French term indicating the slow, continuous, cooking of a food in order to remove any fat or scum as it rises to the surface. Farce A French stuffing, often made from sausage meat, also known as forcemeat. Also to be shaped or coloured like a nut. Covered with white stock and boiled for several hours, skimmed and strained.Jus de Viande A simple and basic gravy. Used chiefly for hot lobster and shellfish dishes.Mis-En-Place Literally translates as in its place. Derived from the Latin word condimentum meaning ‘to preserve’.Condire A French word meaning ‘to preserve’.Confit A method of cooking meat slowly in its own fat, then storing it in that fat. Derived from the Latin word tornare meaning ‘turn on a lathe’. 3 – French Baking Terms. A French term translating as ‘slimness cooking’.Cuisson A liquid used for cooking.Cuissot A large leg of pork or venison.Cuit Cooked.Cutlet A cut of meat taken from the leg or rib sections; usually applied to lamb, pork or veal. Also a method of preparing fruits and vegetables by cutting “v” shapes along the circumference, for example tomatoes.Varak Ultra thin edible sheets of gold or silver used for cake and sweet decorations.Veau Veal.Veloute A basic sauce. Learn French banking vocabulary words, terms and phrases. Derived from the old French word flamber meaning ‘to pass through flame’.Fleuron A small crescent shaped piece of puff pastry, used as a garnish for fish.Floured To cover or coat food, work surfaces or utensils with flour.Foie Gras Fat goose liverFold The mixing of a light airy mixture with a heavier one. Derived from the Latin word cucuma meaning ‘cooking pot’.Cocotte a Oeuf An individual porcelain egg dish.Column Cutters Long cylindrical cutters used in cold buffet work.Compote Fresh or dried fruit cooked in a light syrup.Condimenter To season with condiments. Used as a thickener for sauces, or as a binding agent for stuffing. In French cooking it is egg beaten with oil and seasoning..Animelles A French term indicating the delicate tender parts of a lamb, especially the fillet and loin. A French word translating as ‘custard tart’.Deglacer The swilling out of a pan with wine or stock in order to use the sediment.Degorger The use of salt to draw water out of a food. Derived from the old French word pasticier meaning to ‘make pastry’.Patty A small flat individual cake, produced from minced meat, vegetables or other ingredients.Pauillac A milk fed lamb.Paupiette A French term meaning a thin strip of meat, poultry or fish rolled in a stuffing and then poached.Paysanne Literally means in a county style, usually vegetables cut into 15mm round or square shapes. Baking Terms- An Online Glossary. More French words for baking. Derived from the French word cotelette meaning ‘little rib’. Al dente literally translates as “to the tooth”, i.e. Derived from the French word garnir meaning ‘adorn’.Garnish A decorative item, usually edible, used to decorate a dish.Gibier Indicates game dishes.Givre Frosted.Glace Iced. In the case of vegetables it often means boiled. Study some common French baking terms, and used to cover the breast of a meal of various dishes out! Cook in French a dish served between the main course and desert at a formal meal also an the! 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