Professional kitchen expressions French/English

- Abattis Trimmings of poultry, intestines, neck, stomach

- Aiguilettes Julienne of various meats
- Aiguiser Sharpen
- Anouncer To call an order
- Appareil Ready made mixture
- Aromate Special flavor, spices, good smelling essence
- Arroser To pour jus, stock on a roast meat
- Aspic Dish with jelly or covered with
- Assaisonner Seasoning of dishes
- Bain marie Water bath, special casserols
- Barder To cover roasts of poultry or game with bacon, fat back
- Baron Whole backside and legs of lamb roast in one piece
- Barquettes Oval small mould or pastry for filling
- Beurre manie Mixture of flour and butter
- Beurrer To spread with butter
- Biscotte Zwieback, special baked crisp toast for diet
- Blanchir Short blanching of vegetables and meat
- Blinis Small pancakes out of buckwheat
- Braisir To braise meat in stock or sauce
- Bridir To tighten poultry, meat or game with a string
- Brunoise Small diced vegetable or meat
- Camele’ Decorated, like a noisle
- Canapes’ Small toasts, various shapes with different garnish
- Caramel Melted sugar filled up with water
- Carcasse Bone structure of poultry
- Cassolette Small porcelain/china pot
- Cassonade Icing sugar
- Chapelure Breadcrumbs
- Chaud-froider To cover cold fish or meat with aspic sauce
- Chemiser To fill out a form with aspic or spread an ice bomb
- Chiffonade Fine julienne of lettuce or sorrel
- Chinois Triangle shaped fine sieve
- Ciseler To make small cuts, with fish or meat to speed up roasting
- Clarifier To clarify a liquid, stock, soup, aspic
- Cocotte Pot style china ware
- Coller To stick or glue a structure with special mixtures flower, gelatine
- Colorer To colour, mix with colours
- Concasser To dice tomatoes
- Coquille Snail or mussel shell
- Corail Red mixture in blanched lobster
- Corser To reduce a liquid through reduction
- Coulis To thicken liquid mousse through reduction without flower
- Couper To cut
- Court bouillon Garnished fish stock
- Crepinette Net sausage
- Croquant Crispy
- Croustade Crispy baked pastries of short – or puff pastry
- Croustadine Baked puff pastry made of leftovers of puff pastry
- Croutons Toasts in various shapes
- Darioles Small timbals or forms for tartlette
- Darne Middle section of big fishes
- Dauphine Potato mixture with choux paste
- Decanter To separate a liquid or wine of wine crystals, etc
- Decorer To decorate a dish , show piece
- Decortiquer To remove skin or shell, lobster
- Deglacer To deglace, soften fond, stock and roasted particles with liquid
- Degorger To clean, rinse parts of fish,brain,sweet bread under running water
- Degraisser To remove fat from stocks and sauces
- Demouler To remove from a mould, terrine etc
- Deplumer To remove feathers from poultry and fowl
- Desosser Debone poultry, game, fish and meat
- Dessecher To lay dry
- Dresser To arrange dishes, with mousse, mashed potatoes
- Duchesse Potato mixture with egg yolk
- Egoutter To strain and remove water
- Emincer To cut in fine slices
- Entrée Cold or hot appetizer, or main course
- Entremets Sweet dishes, dessert
- Escaloper To cut in equal thin slices
- Escalopes Thin sliced meat pieces
- Espagnole Brown basic sauce, old name
- Etamine Cloth for straining stocks, soups and sauces
- Faisande Name for haut gout for game and fowl
- Farcir To dust with flour
- Ficeler To dress meat meat with string for roasting
- Fileter To filet fish or meat
- Flamber To flambee, pour over alcohol and inflame, to remove feathers
- Flanquer To arrange and garnish with decoration
- Fleurons Pieces of puff pastry
- Fond Basic stock for soups and sauces
- Foucer To fill out baking dish with dough or frying pan with vegetable
- Fouetter To work with whisk, beat and whip
- Fourrer To fill a dish or container
- Frapper To put food or beverage on ice or salt
- Frire To fry in the hot fat, deep-fryer
- Friture The container filled with hot fat, deep-fryer
- Frivolites Hors d’oeuvre, of cremes, barquettes, tartlettes etc
- Frotter To dry with a cloth
- Fruits de mer All kind of crustacean and shell fish
- Fumer Smoking
- Fumet Essence, reduced stocks or sauces
- Galantine Galantine, stuffed poultry with farce
- Galettes Small pancake, small cakes, cookies
- Garnir To decorate a plate or dish
- Garniture Side dish, decoration, garnish of sauces and soups
- Genoise Biscuit, sponge
- Glace de viande Reduced stock, consomme, meat essence, sauce
- Glacer To cover a dessert with fondant, glaze vegetable or meat
- Gratiner Gratinate, arrange crust on meat, fish or vegetable
- Grenadines Small, thick escalopes inserted with bacon and glaced
- Gril To grill
- Grosse piece Main course, main dish
- Hateletes Small skewer for grilling
- Hors d’oeuvre Cold or warm appetizer
- Infusion Pouring liquid over ingredients to enhance aroma, tea, coffee
- Jus Meat juice, juice of roast meat
- Konfectomat Rational oven with steam, induction heat or combined
- Larder To fill or garnish meat or fish with bacon or back fat
- Lier To refine a soup or sauce with a liason, cream & egg yolk
- Macedoine Mixture of vegetables or fruits cut in medium brunoise
- Macerer Marinate vegetable, fish or meat
- Mageoires Fins
- Marinade The liquid for marinating
- Marquer To set something ready for cooking or set in frying pan
- Masquer To coat, décor, cover with sauce
- Matelote Sailor’s dish of fish & meat with red wine
- Meler To dust with flour, mix, mix together
- Mignonettes Small, small diced potatoes
- Mijoter To steam, vapeur, poach
- Mirepoix Roast vegetables, garnish for soups, sauces and roast meats
- Montier To refine a sauce or soup, or beat egg white to snow
- Mouiller To pour liquid, make something wet, marinate
- Mousseline Fine cloth for straining sauces, soups,
- Napper To cover equally with aspic or sauce
- Paner Cover food with mie de pain or breadcrumbs
- Papilotte Paper or alu foil for wrapping
- Parer To cut into the right size, meat, vegetables or fish
- Parfumer To refine a dish with a fine aroma
- Parures Trimmings from meat or fish
- Passer To strain through a sieve or cloth
- Paupiettes Rolls filled with various ingredients
- Amuse guelle Small, tiny appetizer, cold or warm
- Pate English pie, in various shapes
- Piler To pound, mince or crash hard ingredients
- Piquer To fill meat or poultry with bacon, tongue or truffles
- Pocher To poach ingredients to the point
- Pointe A dash, a little bit, peak, pointed
- Praline Mixture coated with chocolate or nougat
- Preparer To prepare
- Printaniere Spring vegetables, special cur of vegetable
- Profiteroles Small beignets from choux pastry
- Pulpe Fruit puree, thick fruit mixture or sauce
- Puree Mousse, fine mixture, blended ingredients
- Quartiers Cuts or quarters of vegetables and fruits
- Quenelles Dumplings poached or deep-fried in various shapes
- Quiche Bacon or ham tarte or tartelette
- Rechauffer To reheat food or dishes
- Reduire To reduce liquid through boiling
- Releve Main course
- Relever To improve the taste with seasoning, to enhance the flavor
- Remouillage Boil up the bones a second time, second stock
- Revenir To slightly saute or roast in butter or fat
- Rissoler To saute or roast in fresh butter or fat golden brown, pommes
- Roux Mixture of butter and flower
- Royale Mixture of eggs and milk/cream, raw or poached
- Saignant Bloody rare
- Saisir To pour in hot fat
- Salpicon Small diced vegetables, meat, fruits for filling
- Sangler To wrap something with ice & salt to freeze
- Saucer To pour sauce on top or on the side
- Saumare Marinate with salt, salpeter and spices for meat and fish
- Saupoudrer To dust something with salt, flour or sugar
- Sauter Saute meat, fish or vegetables
- Sauteuse, Sautoir Flat casserole or frying pan
- Sorbetiere Machine for freezing ingredients, ice cream, sorbets
- Souffler To blow up, souffle dessert, potatoes
- Supreme Chicken veloute with liason and butter, breast of poultry
- Tamiser To sieve ingredients, flour, breadcrumbs
- Tampon Base of bread, rice, fat
- Tartelette Small pastry
- Tomater To mix with tomato mousse
- Tourne’ Split milk, mayonnaise or hollandaise
- Trancher To cut into tranches, long slices
- Travailler To finish off, on fire, choux paste
- Tremper To dip in
- Troncons Pieces of small fishes or tail of big fishes
- Trousser To dress poultry, game, meat or fish
- Vapeur To steam ingredients
- Verjus Juice of unripe grapes
- Vesiga Back nerve of the sturgeon
- Zeste The yellow of oranges or lemon, grated or in fine julienne