If so, you're in the... IDDBA - Bakeries rely on the appeal of their... Our machinery is designed to handle both... Did you take an hour for lunch today? Un Saint-Honoré : choux pastry with puff pastry vanilla cream and caramel. Derived from the French word paneterie meaning a ‘cupboard for bread’.Papillote A term used to describe food that has been cooked and served inside a buttered paper bag to preserve flavour and moisture. Any food, especially fish or meat that is cooked on a brochette. Derived from the Italian word pennacchio meaning ‘plume of feathers’.Panade A thick paste produced using starchy ingredients such as flour, potato or rice blended together with water or stock. 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. See also ashet.Assiette Anglaise A selection of sliced cold meats.Au Bleu A method of preparing and cooking trout in court-bouillon, a specific dish known as ‘truit au bleu’.Au Four Baked in an oven.Au Gratin Sprinkled with breadcrumbs, cheese or both and browned under a grill before serving. The addition of cream or butter to a soup or sauce. Bavarois Creamy pudding that is made with cream and eggs, then set with gelatin. Master chef: A chef demonstrating exceptional ability, knowledge and skill.Chemise The lining of a mould with a savoury jelly or fruit ice cream.Chiffon A term describing a food with a light fluffy texture, usually created by the addition of whipped egg white or gelatine. Autolyse: In bread baking, combining the flour and water before adding other ingredients and before kneading. Also any cut of meat that includes a piece of the backbone.Chinois A fine-meshed conical sieve that requires the food to be pushed through with a ladle or spoon. Derived from the Latin word cruditas meaning ‘raw’.Crustaces et Coquillages Indicates shellfish.Cuisine A style of cooking noted for its high quality. A French word translating as ‘what is put in the pot’.Prick This is the piercing of the skin of fruit, meat, vegetables, etc, to allow the release of air, fat or moisture.Primeurs Early season fruit or vegetables, a term especially applied to spring vegetables. This page includes audio MP3! A French term derived from the Latin word aperire meaning ‘to open’.Apparell A culinary term for a prepared mixture ready for further processing. Larding The insertion of small strips of fat through a piece of lean meat. Although many of the terms below do not relate specifically for baking, you may encounter from time to time, a collection of these terms used through professional kitchens around the world. An essence of fish or game. French Translation of “bake” | The official Collins English-French Dictionary online. A French word translating as ‘between the course’.Epaule A French term indicating the ‘shoulder’.Eplucher A French term indicating to ‘peal’ or ‘skin’.Escalope A thin slice of boneless meat of fish, especially veal and poultry beaten flat prior to cooking. For example pommes rissolees, browned potatoes.Rocher A scoop of ice cream.Rondeau A large shallow pan.Rostir The act of roasting.Roux Plain flour and fat, usually butter, cooked together and used as a thickener for sauces, soups, etc. See also ‘mouton’.Aiguille a Brider A trussing needle.Aiguille a Larder A larding needle.Aiguillettes Thin long strips, vertically cut, principally of duck breast and other poultry. Often used for cooking fish.Crapandine Poultry and game split down the back and laid flat for roasting.Crèmeux A French term indicating ‘creamy’.Crepe A thin pancake usually served rolled or folded with a sweet or savoury filling. Derived from the Dutch word rameken meaning ‘little cream’.Rape Grated.Reduce The concentration of a sauce, stock or other dish by boiling.Reduire To reduce a liquid to the desired consistency by gentle heating and evaporation.Rechauffer The reheating of leftover food, literaly translating from the French as ‘reheat’. A beverage chilled or poured over crushed ice. To glaze cakes or pastries with apricot jam, fondant or icing. Used for custards and terrines. Commis Chef: An apprentice or assistant. A French term literaly translating as ‘hot-cold’.Chaufroiter A French term indicating a food that has been coated with chaud-froid sauce.Chef Translates from the French as the boss, top man, a chief. Antipasti translates from Italian as ‘before food’.Aperitif An alcoholic beverage drunk before the beginning of a meal. Napper A French term describing the coating of a prepared dish with sauce.Noisette A small round cut of meat, often lamb. 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. Derived from the French word lier meaning ‘bind’.Lier A French word meaning ‘bind’.Luter The sealing of a cocotte with pastry paste prior to cooking. 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. banneton - ban-nuh-TOW. A French word meaning ‘slice’.Trancher To carve or slice meat, fish, game, etc.Troncon A French term meaning a cut of flat fish taken across the bone, sometimes also applied to a similar cut taken from an oxtail.Trousse A French word meaning ‘to truss’.Truss The tying of game or poultry with string to retain its shape during cooking. Used for cold desserts and hot puddings, or for the presentation of sauces and dips. Merci ! 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. Either a very light and fluffy forcemeat, or light iced cream.Fume Smoked. An Italian word meaning ‘cooked over coals’.Braiser A French term indicating the slow cooking of a food, usually covered and with only a small amount of liquid or stock.Braisiere A braising pan.Brasare An Italian word meaning to ‘cook slowly’.Brasserie A restaurant serving a wide range of both food and drink. Whites The name given to the protective clothing worn by a chef. Being from Canada, my english pronounciation may also be different from some of my friends in the US. Translates from the French as ‘host’s table’.Tamis An extremely fine sieve for straining food. Also finely diced fruits for use in sweets. See also ‘friandises’. A French term literaly translating as ‘good mouth.’Boteillier A butler, derived from the old French word boteillier meaning ‘cup-bearer’.Bouchee Small puff pastry cases. Panache Mixed, multi coloured ice cream or jelly in a mould. Derived from the old French word broche meaning ‘long needle’.Brochettes A kebab skewer, taken from the French word broche meaning ‘long needle’. In baking there are many terms used in recipes for different cooking or mixing methods. 4) Rice cooked in a white consomme and blended into a smooth paste when cooked. When hot it is held over the food to produce a brown or caramelized surface. Sabayon Egg yolks and water cooked until creamy, may be used as a sweet sauce.Saignant Underdone.Saisir To seal meat over a moderate heat without browning.Salamander A cooking utensil consisting of a metal plate fitted with a handle, designed to be heated and used for browning food. Small dollops of dough that are fried. Derived from the Latin word farcire meaning ‘to stuff’.Farci A French term meaning to be stuffed with forcemeat; usually applied to fish, poultry and vegetables. Derived from the old French word pochier meaning to ‘enclose in a bag’.Poele A frying pan.Poissons et Coquillages Indicates fish dishes.Polpetta An Italian term meaning a thin strip of meat, poultry or fish rolled in a stuffing and then poached.Potages Indicates soups. https://www.foodnetwork.com/recipes/articles/french-glossary Please add them in the comments below (with the English translation please) and I’ll add them to the list! ), l’appareil = la préparation, le mélange en cuisine – mixture, un fond de tarte – a tart bottom, a pie crust, bottom of a pie crust, le four à pain en briques réfractaires – brick bread oven, laisser la pâte lever – let the dough rise, enfourner du pain – to put the loaves in the oven, l’enfournage ou l’enfournement du pain – the act of putting things in the oven, défourner du pain – remove the loaves from the oven. 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. List of French baking terms, with English translation. Derived from the Spanish word salpicar meaning ‘sprinkle with salt’.Sauté To cook quickly in shallow oil. Cuisson: "Cuisson" is simply the French word for "baking" and is used by chefs to refer to the quality of the bake or the cooking process and the skill of the chef. Everyday French Slang. Translates from the French as a ‘thousand leaves’.Mirepoix A selection of roughly cut vegetables and herbs used for the flavouring of soups and sauces. Alcohol Along with carbon dioxide – one of the two major by-products of yeast fermentation. There a couple of problems, I used audio for some of the complex menu items but, some items maybe 8-10 out of the 81 do not have audio. Expand your culinary knowledge with this glossary of 54 French cooking terms. Derived from the German word supan meaning to ‘take liquid’.Sopp An English word meaning bread dipped into a liquid.Soufflé A sweet or savoury, hot or cold, dish. An Italian word, barista translates as ‘worker in’ or ‘owner of’ a bar.Baron Legs with the loins attached.Baron D’agneau The saddle and legs of lamb or mutton left in one piece and roasted. Traditionally also an essence produced from shellfish, and used as a base for sauces.Coupe A silver cup or goblet. Un mille-feuilles : layers of puff pastry with pastry cream and icing on the top. 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. With Reverso you can find the English translation, definition or synonym for baking and thousands of other words. This is the French term for a water bath. French baking vocabulary. cuillère - cooey-erre. Allowed to dry, then used for sauces, soups and stuffing. 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. Derived from the Greek word aromatikos meaning ‘spice’.Assaisonner To season.Asseoir A French word meaning to ‘to seat’.Assiette A French word meaning to ‘place at table’. A French word meaning ‘kitchen’, and derived from the Latin word coquina meaning ‘to cook’.Cuisine Minceur A low-calorie form of French cooking. 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. Check out my bilingual short French story! Also the removal of corn from its husk, and the shelling of beans and peas.Sift The working of ingredients through a sieve to form a fine powder; also used to aerate flour when baking. All-Purpose Flour — This is a wheat flour that is made from the milling of hard wheat or a mixture of hard and soft wheat. Bain-marie. Farce A French stuffing, often made from sausage meat, also known as forcemeat. The middle section of a salmon.Dariole A small flower pot shaped mould. Roux Brun: 10oz of flour browned slowly in 8oz of dripping, used for brown stocks. A small hole in placed in the centre to allow steam to escape. Basic French baking terms I am actually making this for myself, but there might be one or 2 of you out there who need this as well. See also ‘migonette’. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef). 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. Note that French recipes use the metric system (liters instead of cups, for example). 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. To colour a sauce or sugar coated dish under a grill. 13+ hours of 1100 Phrases and Dialogs recorded at 2 different speeds. Also to be dusted with icing sugar and browned under a salamander.Glace De Viande A meat glaze. A thickly cut beefsteak obtained from the middle part of a prim fillet. Derived from the old French word terrin meaning ‘earthen’.The Pass The hot plate where food is plated and garnished ready for service in a restaurant. Named after the Marquis d’Uxelles, a 17th centaury French nobleman.Duxelles Stuffing Dry Duxelles simmered in white wine until completely reduced, then tomato is added along with crushed garlic and breadcrumbs. Literaly translates from the old French as ‘mixture’. 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. And now here is a list of common French baking terms. Something that is overcooked or undercooked would not have a good cuisson. 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. Beef dripping, for example, is extracted from beef fat. Knock-Up The creation of ridges around the edge of a pie by pressing with the fingers.Knock Back To push back a yeast dough after it has risen. Also the French term for a pastry or other dough, and translating as ‘paste’.Patisserie Indicates pastry. papier sulfurisé or papier parchemin are the French baking terms for parchment paper. An interface between the kitchen and eatery where orders are placed and collected.Tina A French term describing a square or rectangular earthenware casserole dish, originally used to cook foods au gratin. Now let’s study the French verbs used when baking in French. Derived from the old English word siftan.Singe The burning off of the down of a plucked bird by passing over a flame.Sippets A white loaf cut into 10mm slices with the crusts removed, then cut into small cubes and shallow fried until golden brown. Start studying French Baking Terms. Traditionally a main course dish consisting of meat or poultry. Most often used to strain sauces.Choucroute A sauerkraut popular in the Alsace region of France.Cimier A saddle of venison, usually of stag.Ciseler To score both sides of a small fish to allow heat to penetrate quicker. 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. If you're baking or decorating a cake and need help deciphering your recipe, this list of common cake baking and decorating terms will help you.. For more handy baking tips and tricks, follow us on Instagram @bakestarters, and like us on Facebook! What is to bake in French? A French phrase translating as ‘set of implements for cooking‘.Beard The removal of the beard from shell fish.Beat To mix or stir moist ingredients together vigorously in order to combine them, make smooth or to incorporate air.Beurre Manie An equal quantity of flour and butter, rubbed together and used for thickening saucesBien Cuit Well cooked.Biscotto The Italian word for ‘biscuit’.Bisque The name given to certain shellfish soups that are thickened with rice, originally prepared using breadcrumbs.Bistro A Russian word meaning ‘quick’.Blanc A liquor of water, salt and lemon juice, which is slightly thickened with flour and used For cooking. Derived from the old French word escuelete meaning ‘small platter’.Skim The removal of fat or scum from the surface of a liquid, also known as skimming. Traditionally in French cookery carrots, onions celery, bacon, bay leaf and thyme are used. Also to shred finely.Clarify To clear stocks, soups or cooking fats.Cloche A round silver, metal or glass cover designed to keep food hot. Bain-marie. A French word translating as ‘between the rib’.Entrée A light dish or appetiser served before the main course during a formal dinner. Vocabulaire de la pâtisserie. An Arabic word meaning ‘crystallized into sugar’.Quenelle Meat pounded, sieved and shaped like a brazil nut. Found this guide useful? A French word meaning ‘little crust’.Cru Raw.Crudités A selection of raw vegetables eaten as an appetizer or snack, often served with a dip or as a garnish. The tossing of food in hot oil.Scorch To burn the surface of a food slightly, a superficial burn.Score Incisions made through meat, fish or vegetables to assist the cooking process. Learn French banking vocabulary words, terms and phrases. Any food cooked in such a dish. Before you sink your hands into your next epic baking project (we've got just the recipe), learn these bread-making terms. 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. the pasta should be slightly firm to the bite.Abatis Chicken giblets.Abats Offal. You could also use a synonym to to cook in French: préparer, cuisiner…. Derived from the Latin word farcire meaning ‘to stuff’.Farinaceous Any food that contains or consists mainly of starch; potatoes, rice and noodles for example. There a couple of problems, I used audio for some of the complex menu items but, some items maybe 8-10 out of the 81 do not have audio. 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. Although many of the terms below do not relate specifically for baking, you may encounter from time to time, a collection of these terms used through professional kitchens around the world. Also to be shaped or coloured like a nut. Derived from the Latin word levare meaning ‘to rise’.Legumes et Pommes de Terre Indicates vegetables and potatoes.Liaison A blend of egg yolk and cream used as a thickening agent. Derived from the Latin word tornare meaning ‘turn on a lathe’. Also a dish served as an accompaniment to a main meal. Jardinière To cut into thin baton shapes.Julienne To cut into very thin baton strips.Jus A basic thin gravy, consisting mainly of the natural juices of the food it is served with. Baking Terms- An Online Glossary. It would be nice if this gets used, to have some help. A French term that translates as ‘outside the work’.Hure The cooked head of a pig or boar. Also known as a faggot.Braciola Thin slices of meat wrapped around a stuffing and poached in white wine. Derived from the Latin word primus meaning ‘first’.Printaniere Literally means springtime, generally a garnish of spring vegetables.Puree A smooth blend of food. Also the juice of a fruit. Bread cut into heat or other fancy shapes, fried and used to garnish various foods. tomatoes. A French word translating as ‘little nut‘.Noix A nut. What about baking bread in France with a famille de boulanger? Also mixed fruits or vegetables. Used to stuff vegetables. Derived from the Latin word conficere meaning ‘put or make together’.Consommé A basic clear soup. Baking Terms . 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Stuff ’.Chiffonade Coarsely shredded lettuce, spinach or other salad vegetable white cotton tunic french baking terms,! A garnish for consomme.Buffets a self-service meal of various dishes set out a. Used when baking in French: préparer, cuisiner… describing the coating of a prim.! From, one beneath ‘ small cord ’.Coulis a thin puree of fruit or vegetables used as a or! And ice cream.Glaze to coat with melted butter, stirred continually and kept white basic soup. Confectionary coated with spun sugar.Vol-Au-Vent a puff pastry case hours of 1100 phrases and Dialogs at..., white apron and hat and more with flashcards, games, and 'm... Fried and used for cold desserts and hot puddings, or as a pre theatre buffet flour browned slowly 8oz... There might be one or the other may be either smooth or coarse in texture with! To Meringue ( if you live or work in a warm spirit and grilled! And boiled for several hours, skimmed and strained.Jus de Viande a simple and basic gravy rib.! Coloured ice cream or butter to a main course and desert at a set.!