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LE premier dictionnaire spécialisé français-anglais conçu expressément pour le contexte nord-américain de l'hôtellerie et de la restauration, tant en français du Québec et de la France qu’en anglais du Canada, des États-Unis et du Royaume-Uni.
Vous êtes parfois à la recherche de la signification des termes culinaires dans vos recettes? Référez-vous à notre lexique culinaire pour en apprendre davantage sur les noms des techniques en cuisine, ainsi que des ustensiles et des outils de cuisine.
Lexique. Vous êtes à la recherche d'un terme de cuisine pour une de vos recette? Ce terme se trouve à courp sûr dans notre lexique de cuisine. ABAISSER (UNE PÂTE) : Aplatir une pâte à l’aide d’un rouleau en l’étendant jusqu’à l’obtention de l’épaisseur désirée. AFFÛTER (UNE LAME) : Aiguiser une lame afin de la rendre plus tranchante.
Sep 27, 2021 · How to Become a Pastry Chef. executive chef food trends menu development. Culinary professionals must be familiar with culinary terms! Browse this glossary of French cooking terms for immersion in the language of the kitchen.
- Aioli
- Amandine
- Bain-Marie
- Béchamel
- Beurre Blanc
- Beurre Manié
- Beurre Noisette
- Bisque
- Blanquette
- Bouillon
Pronunciation: ay-OH-leeora-oh-LEE Traditionally:an emulsion of garlic, salt, and olive oil. Popularly:a garlicky flavored mayonnaise.
Pronunciation: ah-mahn-deen Describes dishes that are made or garnished with almonds (usually, slivered or sliced), such as Green Beans Amandine and Trout Amandine.
Pronunciation: ban mah-REE A hot water bath. A bain-marie protects delicate mixtures, like custards and cheesecakes, from the oven’s direct heat. It adds humidity to the oven and helps these types of recipes cook more evenly. To make a bain-marie, place the pan(s) or dish(es) containing your recipe in a larger pan (like a roasting pan or bigger bak...
Pronunciation: BAY-sha-mel One of the five French Mother Sauces, béchamel is a creamy white sauce made from milk whisked into a white roux (flour cooked in melted butter, without browning). You’ll see it used a variety of recipes from savory soufflé bases and Mornay (cheese) sauce, to lasagna, scalloped potatoes, and regional American gravies. RECI...
Pronunciation: burr BLAHNK A delicate sauce made from a reduction of white wine, white vinegar, and shallots, emulsified with chilled butter. It can be finished with fresh herbs, like fines herbes. Beurre Blanc has a velvety, creamy texture and is pale yellow in color. Typically served with seafood (poached fish, especially) and vegetables.
Pronunciation: burr man-YAY An uncooked mixture of flour and butter added to soups, stews, and sauces to thicken and give them a glossy, velvety texture. Beurre manié translates to “kneaded butter”. To make it, combine softened butter and flour in a 1:1 ratio until smooth. Then, just whisk the paste into the liquid you’re cooking by the teaspoonful...
Pronunciation: burr nwah-ZHET Brown butter. When you melt butter, the milk solids and butterfat will separate. As you continue to cook the butter, water evaporates, and the milk solids will collect in the bottom of the pan, developing a nutty color and flavor. Noisette translates to “hazelnut,” which describes the butter’s appearance and aroma. (In...
Pronunciation: bisk Traditionally:Smooth, creamy soup made from crustaceans such as lobster and shrimp. The shells flavor the stock, with the meat either stirred into the soup and/or used as a garnish. Popularly: Velvety, pureed soup that doesn’t necessarily contain shellfish (i.e. Mushroom Bisque, Pumpkin Bisque).
Pronunciation: blahn-KETTE A ragoût (stew) of white meat (veal–de veau, chicken–de poulet) that isn’t browned during cooking. Blanquette has a creamy white sauce and often contains mushrooms. RECIPE: Veal in Cream Sauce (Blanquette de Veau)
Pronunciation: BOOL-yon (light “l”) A clear, seasoned broth, made from simmering meat, vegetables, and seasonings in water. The term is often used interchangeably with broth. Bouillon also refers to cubes and powders of concentrated, dehydrated broth. You can reconstitute this type of bouillon in water, or add the cubes/powder directly to soups and...
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Exploring the top cooking terms and techniques that take French cuisine to the next level.
