c
: "white;" cooked, but not browned

c    : in the manner of Alsace, usually refers to German-influenced braised meat and charcuterie
dishes containing choucroute and/or potatoes

c  
 : seafood cooked with olive oil, onions, tomatoes and wine (typically, lobster)

c    : old style, usually refers to braised beef

c    : in the manner of Andalusia, in southern Spain, usually refers to dishes containing red
peppers, tomatoes and sausage or rice (e.g.,    , mayonnaise flavored and colored with tomatoes
and red peppers)

c   : English style, usually refers to poached or boiled dishes, but also fried foods (especially fish)
that have been rolled in breadcrumbs

c    : applied to dishes containing   , asparagus

c 
 

: cooked in a simple, home-style manner; usually refers to poached fish, often sauced with
lemon juice and white wine

c    : in the style of Bordeaux (e.g.,    , reduced wine and stock, herbs, shallots, and a
garnish of marrow)

c 
 : spit-roasted ( 
  , like shish kabob, cooked on a skewer)

c   : a style of meal selection in which the guests compose their own meals by selecting from the menu
where each item is separately priced, or a menu of this type. (opposite of   )

c  
: applied to dishes garnished either with peas or with pea-sized potato balls

c  : applied to dishes garnished with lentil purée, and, occasionally, with bacon

c  : applied to dishes garnished or prepared with carrots

c  
 : in the style of the devil, that is, spicy (  , shallots, wine, vinegar and pepper--either
black or cayenne)

c  
: applied to dishes garnished or prepared with cauliflower (e.g., 


, purèe of
cauliflower soup

c   : in the style of Spain (refers to dishes containing garlic, onions, tomatoes and sweet red
peppers)

c  
 : in the Flemish style (refers to braised dishes containing cabbage, carrots, potatoes and
turnips)

c    : in the style of Florence (refers to dishes served on a bed of spinach)

c    : of the forest (usually refers to dishes garnished with wild mushrooms)
c    : in the style of Greece (refers to cold appetizers cooked with lemon juice, olive oil and herbs--
such as oregano and thyme)

c  
 : as the empress likes it, sweetened or enriched with cream or custard (e.g.,  c 

 , a rich rice pudding)

c     : in the Indian style, refers to dishes containing curry powder, accompanied by rice

c   : in the style of Lyons, refers to dishes garnished with fried onions (e.g.,   , demi-
glace and reduced white wine, flavored with sautèed onions)

c  ! " : in the style of Madrid, refers to dishes cooked with tomatoes (e.g., ! " , consommè
colored and flavored with fresh tomato juice)

c  ! : a dish created, supposedly, for Napoleon after the battle of Marengo-- chicken or veal,
browned in olive oil, then braised with garlic, olives, onions, tomatoes and wine (sometimes brandy)

c 
" : in the style of mariners, refers to shellfish dishes made with herbs and white wine

c 
" : in the style of the miller's wife, refers to dishes of fish lightly floured and sautéed in butter
(e.g.,

" , a simple sauce of beurre noisette, lemon and parsley)

c  ! : in the style of Milan, pasta coated with butter and Parmesan cheese, then sauced with
tomatoes, ham, mushrooms, tongue and truffles

c 
 : cooked at the moment, prepared to order

c 
 : in the manner of some person[s] or place (e.g.,
  c 
 , beef, marinated in red wine, then
braised;   c 
  , braised tripe dish from Normandy)

c  !
 : in the style of Montmorency, a suburb of Paris, refers to dishes made, or garnished, with
sour cherries

c  #$ : in the style of Nice, refers to dishes made with anchovies, garlic, olives and tomatoes (e.g., 
#$ , salad dressed c  #$ , containing haricot vert, hard-boiled eggs, onions and tuna)

c  #
 : in the style of Normandy, refers to seafood dishes garnished with mushrooms, shellfish and
truffles (e.g., sauce Normande, veloutè enriched with butter, cream and egg yolk)

c  : on the bone

c  %  : in the style of Périgord, refers to dishes prepared or garnished with truffles

c  % : in the style of Poland, refers to dishes garnished with melted butter, browned breadcrumbs,
chopped hard-boiled egg and mince parsley

c  %& $ : in the style of Provence, refers to dishes prepared with garlic, olive oil and tomatoes, and
sometimes anchovies, olives and onions

c  ' : Russian service, traditionally performed by setting an empty plate in front of each guest from
their right side, then serving the food from platters from the guests' left side
c   &  : served on a fancy folded napkin on china

c  : in the style of the gypsies, refers to dishes garnished with chopped ham, mushrooms, tongue and
truffles--flavored with Madeira, tarragon and tomato.

c : perfectly cooked food (rare, when referring to steak)


 : a thin layer of pastry, undercrust


: organ meats (other than poultry giblets); (also 
, poultry giblets)


 : expediter, person who relays orders from front of the house to appropriate stations in the kitchen,
then checks plates as they go out to dining room


: apricot

 
: bitter; tart to the taste

: matured (applied to cheese)

 : lamb


: citrus fruit

 : haddock, ! 

   

(
 : Provençal garlic soup served over pieces of bread (e.g., () *, Provençal fish soup made
with water and salt)

 : sour (e.g.,  ) , sweet-and-sour, or bitter-sweet; , to sour, as wine or milk)

: garlic (e.g.,  *, garlic clove;  

 , garlic ; ", flavoured with garlic)

(: a Provençal garlic mayonnaise (served as part of the dish ( 

 )

 &: tiny fish of any species


: food (food, groceries, nourishment, nutrition)


 : matchstick; classic cut (one-eighth inch square, by one to two inches long), refers either to very thin
fried potatoes or filled strips of puff pastry served as savory  * & 

 : a type of shad, smaller than a herring,  


 : almond


: bitter (also  
) (e.g., 
 , a vermouth-like digestif; 

, bitterness)


 : lobster butter added to tomato sauce (sometimes seen as 
 )


 )  : cocktail snack (also amuse-bouche), a  given before the appetizer
: pineapple

: anchovy,   (e.g.,  , anchovy purèe, Provençal purée made with garlic
and olive oil, also known as  )

   : small unsmoked sausage from Normandy (not to be confused with the larger, spicier, smoked
Cajun sausage,   )

 : dill,  

&  

 : angelica,   

 : eel

 : star anise (also
  ), 

& 

 : to open, the first drink offered

 : a prepared mixture, used on its own or as an ingredient in another preparation

 : governmentally defined wine region of France

: perch-like fish from the Rhône river, +   

,
: aroma, flavor (also 
 , aromatic plant; herb; spice)

: sprinkled, moistened or basted

: artichoke

  : asparagus (e.g.,
 *  , a bundle of asparagus;  *  , asparagus tips)

: clear meat jelly

: seasoned or seasoned with

  : plate, dish

 : refers to dishes topped with bread crumbs and/or grated cheese, and browned in the salamander or
broiler

 -: served with natural juices

 : served with milk, like coffee

  : served raw or unmodified

  : served on a platter


 : eggplant (e.g., 
  , stuffed eggplant)

 : dawn;  
 sauce colored a rosy pink with tomato purèe

&: avocado

& : oats (e.g.,  *& , rolled oats;  *& , oatmeal porridge)

  : star anise (also  ""), 

& 

   : to coat, (with egg white, for example)

  : a long slender bread weighing 250 grams; the classic French bread


 : a water bath, used to cook foods gently, by protecting from direct heat, either on the stove or in
the oven

 : boned, stuffed, rolled, tied and roasted meat served hot (also
 )

 : banana

: goat cheese wrapped in chestnut leaves; from Banon, in Provence

: seabass (also known as 

),   


): cotton candy


 : stuffed eggplant or eggplant stew from Provence


 : brill (a flat fish, .

 

)

  : pastry shell in the form of a boat, used in  * &  and  

: basil, /




0 : French bread, a little bigger than a
 

0 : stick, a classic knife cut, from two to two-and-a half inches long, with a quarter-inch square cross-
section, like a French fry (also
); also a French bread, a little smaller than a
 

   : the complete range of tools used in a French kitchen: pots, pans, knives, bowls, etc.

&  : minute steak; the top or skirt of beef

& : moist, runny

 : cow's milk  cheese from Savoie

 : woodcock, . 

 : snipe,  

 : fried dough, a fritter

 : butter flavored with lemon, marrow, parsley, salt, shallots, pepper and wine (also   , a
&  made with fish stock and shallots)

  : candy

 : beet (also
 & , beetroot;
 &    , a regional red beet;
  , white beet)

 : butter (e.g.,

, sauce made with reduced white wine and butter;
 
, compound
butter;

, butter, worked together with flour, for used as a thickener by sauciers;
 r,
browned butter, seasoned and used as a sauce;
  , sauce made with red wine and butter)

 : female deer

  : cooked well done

  : matured (applied to cheese, e.g.,
   , mature blue cheese)

" : beer

 : bitter orange (e.g., 
 , classic brown sauce flavored with bitter orange, usually served
with duck)

  % : a regional cherry

)
: soup made with mussels steamed in white wine, strained, enriched with cream and egg yolks;
originally served without the mussels, but more commonly garnished with the unshelled mussels today

 *: cookie

: white; (e.g.,
 *
: white wine made from white grapes;
 : white wine made from
red;
 * : egg white; 

, white cheese; &
, white wine)

 : tiny fish, whitebait (like alevin or poutine, fry of any of a number of species)

: to blanch

: wheat; (e.g.,  

, wheat germ;
 , buckwheat)

 : blue cheese; (e.g.,
  *&  , blue cow's milk cheese from Auvergne;
    , blue cow's
milk cheese created to compete with gorgonzola;
  1 , blue cheese from Aquitaine) ; also refers to
meat cooked rare, but not a rare as 

 # : a regional orange from Nice

 : to cook onions until transparent, without browning them

: a deep narrow-topped bowl, made of glass or earthenware, used for canning preserves

 : beef (e.g.,
  , braised beef, marinated in pinot noir, and garnished with tiny boiled
onions and small mushrooms)

: beverage or drink

  : sauce made with demi-glace, red wine, shallots, butter and peppercorns; garnished with marrow

 : butcher, part of  ! , cuts meats, bones and poultry (also
  , butcher shop)

: a cork (e.g.,
, corked--spoiled--wine)

 : a meat pudding, a forcemeat (e.g.,
 
, a light colored, and mildly-seasoned, sausage made
of chicken or pork, often enriched with cream;
  , a black pudding, sausage made of blood, often
containing cereal products, such as rice or bread crumbs)

: boiled (e.g.,

 , a fish soup, traditionally from Marseilles); (
, a broth, made from
meat--as opposed to stock, which is made from bones;
 , a fish soup like

 , but more highly
seasoned and thickened with egg yolk)

 : baker (also
  , bakery)

 : a round loaf of bread, like a

 (also a scoop of ice cream)

  : a small bunch of herbs, used to flavor sauces and stocks; often bay leaves, parsley and thyme--
either tied together or in a sachet of cheesecloth, to make their removal easier (e.g.,   !
 , a
large bouquet made with leeks, celery and carrots, tied together and used in the marmite while making stocks

 : sauce made with demi-glace, burgundy wine, shallots, butter and peppercorns

: triple cream cheese with a white rind, similar to


  : bottle

: braised

 : scalded ring cake

  : casual French eating establishment


: female sheep

 ! : soft-ripened cow's milk cheese, from Ile de France

 : small bread made with butter-enriched yeast dough (e.g.,
 c 2 , classic form for brioche,
muffin-sized with a tapered fluted bottom)

: broccoli


: cusk, 



 : Provençal scrambled eggs

  '& : fresh goat cheese, made with milk from a breed of goat intended for meat

  3: fresh sheep-milk cheese from Var

: crushed, ground or pounded

4: burned, singed (e.g., 

4, custard with a burned topping of caramelized sugar;
4, burnt
brandy)

 : fine dice

: very dry sparkling wine

5 6: Christmas cake in the form of a Yule log

4 : soft mild goat cheese


: tiny cheeses from Aquitaine or Languedoc, usually made with goat's milk, but sometimes with milk
from cows or sheep


 : cod,  
 (e.g.,
 , salt cod;
 
 , Provençal purèe of salt cod, flavored
with garlic and olive oil

 : peanut

: strong goat or sheep cheese from Mount Ventoux, in Provence; sometimes kneaded with  & ,
olive oil or wine--in which case it is known as 
 ; (e.g.,   ,  that has been mixed with
cream and allowed to ferment)

 : a kind of pancake from Nice-Toulon

-: cashew (also  *-)

 *: almond-paste candy


: squid




: soft-ripened cow's milk cheese from Normandy

: cold  *  & on a piece of toast, bread or cracker

 : duck (also  , duckling)

: pressed cheddar-like cheese made with uncooked cow's milk in Auvergne

 : captain in French service

0 : capers,  

 : nasturtium, 7 

-

 : cardoon
 : carrot

  : Plaice, a flat fish, %     

 
: c   menu in French (also c  &, wine list)

&: caraway, 
&

 : classic French dish of white beans, slowly cooked with an assortment of meats--such as sausage,
pork, and duck or goose confit (also   , a small individual baking dish, like a ramekin)

  : a seafood stew containing onions and mussels (also   )


 : leek-like vegetable; shredded for salads or eaten raw in Provence

 : celery (also 

" ); (also  
0 , lovage)

  : chervil,    

  : cherry


: mushroom (e.g.,  
, containing or garnished with mushrooms)

 : 


-like cow's milk cheese from Champagne region

  : bread crumbs


: fish used in

 (also known as   ), .  

: capon (term also refers to a crust rubbed with garlic)

  : kitchen used for preparation of sausages,   , 0 and smoked meats (also  , in
the style of the butcher's wife, grilled meat with  '
, garnished with -  of )

  : yellow or green herbal liqueur, often served as a  

 ) : cooked, then chilled, meats--covered with  that is often elaborately decorated

   : in the Brigade system, the chef who is in charge of a station ( a line cook); (e.g.,   ,
front waiter;    , head waiter;   &, wine steward--

 )


: literally, a shirt, refers to foods (like  ) ) that are coated or wrapped (also  
 )

 &  : baby goat

): a
 

  : chicory lettuce (  &  )

 : knife cut for herbs and vegetables, very fine narrow shreds
: sauce made by coloring 8  or " with pureed tomato

: cabbage (e.g., )
, white cabbage;  , sauerkraut;     or ),

brussels sprout; ) , cauliflower; ) , red cabbage;   0   , a regional
cabbage)

9 rough puff pastry


 : scallion (
  , chives)


: regional shellfish, something like a small spiny lobster, .  

 : a regional watermelon,  , used for making jam

: lemon (e.g.,  ! , a regional lemon)

 : pumpkin

: cobbler-like dessert from Limousin region

 : unglazed dome-shaped ceramic lid used in bread baking

 : to stud something with vegetables or cloves

  : small white bean, marked with pink veins

 : a tight-lidded casserole of glazed ceramic (e.g.,   , a dish cooked in such a casserole)

  c  
: molded, heart-shaped dessert of cream cheese, 
 and whipped cream, usually
served with fresh berries

 %&  : quince

 : to add an ingredient, or to pass over or through heat to color

: apprentice


 : cooked fruits, in syrup


: cow's milk Gruyére cheese from Franche-Comté

: finely chopped or ground (typically peeled, seeded, and chopped tomato)



 : cucumber

 :   who specializes in preparation of candies and fancy

 

: meats, such as duck, goose or pork, that has been preserved by being salted and slow-cooked in its own
fat, then sealed under a layer of melted fat (e.g.,   , preserved duck;  * , preserved
goose)
 : fruit jam or preserve (e.g.,  *
, citrus-fruit jam, marmalade;   "& ,
preserve made of juniper-berries)

 : conger eel,     (also known as )



: completely clarified stock ( 
 

 is 

 that has been reduced to half its

volume)

  &: chicken, braised in red wine with salt pork or bacon, mushrooms and onions

 .: ; : scallops, served   in their shells ( , the fluted shell of the scallop, or a dish
of the same shape); (e.g.,   .: ; , the white muscle of the scallop)

 : a ribbon, a thin line of sauce surrounding a finished preparation

  : coriander,  

&

 : horn-shaped pastry filled with whipped cream, or a similarly shaped slice of ham filled with cheese

: a very small, sweet, pickled cucumber, often served with 0

 : a fish and potato chowder from Normandy

: a thick purèed sauce made from vegetables or sometimes fruit



 : young cow's milk Brie cheese from Ile-de-France (also known as %   or 



 )

 : to carve or slice (e.g.,   c & , slicing   or 0;     , slicing meat)

 : green squash (e.g.,   , small zucchini;    , stuffed zucchini)

)
: seasoned broth or stock used for poaching fish

 : special pot used for steaming cous cous

& : individual set-up for one guest (a cover); (e.g., &  , hard glossy chocolate used for covering
high-quality candies)

   : Provençal candy

"
: cream (e.g., c"
 , sour cream; "
 , vanilla-flavored custard sauce, similar to "

0 or pastry cream, but without flour; "
, sweetened whipped cream; "
 , thick
cream;    , light cream--also "
 ; "
< , thick, slightly ripened heavy cream; 
 )

, cheese containing a minimum of 60% fat;  )"
, cheese containing a minimum of 75% fat)


: soft cheese (such as St. Marcellin)

2 : a thin pancake (e.g., 2    , a flaming dessert of crêpes with a sauce of butter and Grand
Marnier)
  : a patty of sausage, often lamb, wrapped in lacy covering of caul fat

 &  : shrimp (e.g.,  &  

 , small violet-marked shrimp, % 
  
 ;  & 


 , common shrimp, %

  ;  &  "  , coral shrimp, .  )

:
 cake


 : ham and cheese sandwich, dipped in beaten egg, then sauteed in butter (also 

 
, a 
  with added fried egg)

 &: well-aged dry goat cheese from Sancerre

4 : crust, a container for food made of fried or toasted bread (or sometimes potato) (e.g.,  4 ,
describes baked items wrapped in pastry)

 : small cuts of fresh vegetables offered with a dip, generally served as a stationery  * &

  : spoonful

  : bake in the oven (also   , to cook with fat;  
 , to cook without fat)

: poaching liquid

 : small round form for baking cylindrical desserts

: shredded potatoes that have been formed into a flat round pancake and sauteèd in oil, then baked


: slow-cooked beef stew (also 
 , a deep ceramic casserole use for preparing 
)

 : puréed potatoes that have been mixed with  batter, rolled into a ball and deep fried (e.g., .
 , deep-fried fillets, garnished with 
, & ,  , and    )

 : thinly sliced potatoes typically layered with cream, butter, and cheese then baked. similar to the
American scalloped potatoes

  : gilthead bream . 


 : to clear off the table

 : to decant (also a wine carafe is used to separate the sediment from older wines and fortified wines)

 : to disjoint and portion; refers to poultry and flying game served via French service

: a tasting menu of wines and sometimes food, in which many dishes are offered in small portions

-  : lunch (also   -  , breakfast)

 : to thin (as a sauce)

) : mixture of brown stock and reduced brown stock

) : half sweet, the term refers to a sweet sparkling wine

 : half cup, a small cup used for espresso

: to dice (e.g.,     , to dice; cut into chunks)

 : to bone (also  , deboning and filleting fish)

 : to soak in water, to remove salt

 : to chop

 : a liqueur (often bitter with herbs), cordial or other high-alcohol drink served after a meal,
supposedly as an aid to digestion

 : turkey (e.g.,  , turkey hen;  , tom turkey;   , young turkey)

 : to gild, by brushing with a glaze of beaten egg before baking

: sweet, (champagnes labeled  must contain a minimum of 5% sugar)

  : pureéd potatoes that have been enriched with egg yolks and piped from pastry bag

  : a savory paste of minced mushrooms, herbs and shallots, sweated in butter

: water (e.g.,    * , orange-flower water made with Bigaradier oranges of Provence; 
& , distilled alcoholic beverage made from fruit, such as  =
or 

 )


: boiling

 : to shell crabs, or to scale fish

 : shallot

 : to scald

 & : crayfish or crawfish (e.g., * & 
 , noble crawfish,  &; * & c 

, white-legged crayfish,   ; * & c   , red-legged crayfish,  )


: to froth or foam

 : to drain liquid (for example, from fresh cheese)


  : to crumble


 : to mince

 : neon flying squid /

  



 &  : chicory lettuce (also known as "  )

  : to put into the oven

 , : between the ribs; a cut of meat from the front ribs and wing-end ribs --sized from petite to double;
carved like chateaubriand when large


: between courses; simple sweet course of fruits, puddings, mousses, pies, Bavarians, tarts, simple
cakes, sherbet, sorbet, ice cream, or any combination of the above


 : in the Brigade system, the chef who cooks vegetables, starches, and sometimes soups

 : to remove seeds

 : spice (e.g.,    , fine spices, blend also known as  %  ;   , four spices,
blend used in   )

 : spinach

 : to peel (also  , peeling and cutting fruits)

 : washed-rind cow's milk cheese from Burgundy

  : to remove a tail (for example, the stem of a fruit)

   : a concentrated flavoring made from truffle peeling steeped in fortified wine

: tarragon, 
  'sativa'

 : stew; (also a brown stock made with veal and beef bones plus pork knuckle)

 : to spread evenly

     : to roll flat (as dough)

& : to stew slowly, tightly covered (also , a dish--often Cajun--cooked in this manner)

 : to hang or age game

): stew-pan, cooking pot (also , ,

 )

: stuffed (e.g., 

 , stuffed vegetables)

 : flour (e.g.,  , buckwheat flour)

) : sirloin steak

& : small green crab found in the Mediterranean, 

 

 : fennel,  

&

 
 : a farm house cheese
   : in flaky layers (also 0"    , puff pastry)

& : fava bean (also &  , large lentil)

  : long, very slender loaf of bread

 : fig (e.g.,  7, regional variety)

 > : tenderloin steak, the choice undercut of meat or fish served off the bone (e.g.,    , turkey ;
 
, the small choice end of tenderloin of beef--or sometimes veal or pork)



: dramatic tableside preparation in which brandy or liqueur is poured over a food item, then set
aflame to complete the cooking

 : flounder, %   (also " * , Halibut, 8 )

    : zucchini blossom

 
 : mace (also called
), ! 

   : sea salt from the Camargue, Guérande or Noirmoutier

 : a tiny crescent of baked puff pastry, used as a garnish

 : liver (e.g.,  , fattened liver of goose or duck)

  : to melt (also  , melted)

 : whisk

 : a type of bread (e.g.,   , an enriched bread)

"
 : celery

 : to press with a pestle

: oven


*

: Stilton-like cow's milk cheese from Auvergne

: filled, stuffed or creamed

 : strawberry (e.g.,    or   % ;  
, wild strawberry)

  : a little something extra, served after dessert--similar to

  

 : stewed poultry or white meats, with a white sauce

 : deep-fried
  of potato (French fries); (also  , fry station or the cook who works there)

 : cold

 : cheese (e.g., f

, a soft white cheese like a thick yogurt; 


, ewe's cheese,
such as Roquefort; fromage de chévre, goat cheese; 
 & , cow milk cheese; 
 , soft
white cheese; 
 ", grated cheese)

  *: candied fruit


: an assortment of seafoods


: cooking liquid for fish, made with white wine and aromatics

 : boned, stuffed, rolled, tied and poached meat served cold

  : a round, flat cake or tart

 : mixture of chocolate and heavy cream, used as a glaze or as base for truffles


 : a thick vegetable soup containing cabbage and potatoes


 : the cold area of a kitchen where buffet items are prepared and stored, also refers to the items
themselves; in the Brigade system, the chef who prepares cold foods, 0, also the category of such foods

 : a reduced syrup of vinegar and caramelized sugar

0 : cake

  : potatoes, thinly sliced with a lattice cut on a mandoline, then deep fried

 "& : juniper or gin (also  "& )

 : sponge cake


 : rose geranium

 

: wheat germ

 
: albacore, 7 


 : wild game

: leg of lamb or mutton, usually roasted

 : clove,   

 : chanterelle mushroom,   
 (also 

  
, black chanterelle or black
trumpet,     )

: glazed or iced, refers to items covered in sugar, or frozen (e.g.,  , ice cream; also  & ,
meat stock reduced to a syrup-like consistency)

" :  * & of baked  pastry, flavored with Gruyére

-  : a battered and deep-fried strip of fish filet

 : clove (of garlic); or pod (of a bean or pea)

4 : to taste (hence 4, taste)

: seed (such as grape or mustard); or a coffee bean (also  , a plant seed)

: a sweet ice with no fat or egg

: a baked dish, often topped with cheese and/or bread crumbs, then browned under a salamander or
broiler (also  , French onion soup, topped with a crouton and cheese, and browned under a
salamander or broiler)

  : pomegranate, % 

(also   %&  , a regional variety)

 : grilled (also  , the grill station, or the chef who prepares grilled items)

  : garnish of crisply fried bits of rich meat, such as duck or pork

 : gurnard (also   and   ); (e.g.,   ? gray gurnard,   ;  
 , red gurnard, 7  )

 : a rolling service cart

 : herring,    

: bean (e.g., 
, white bean;    * , small local bean--also   ;
  , kidney bean;  & , green bean)

 
: herbs (e.g., 8 
 %&  , a blend of marjoram, oregano, rosemary and summer savory;
sometimes includes basil, fennel, sage, thyme and/or lavender)

8  : emulsion-type sauce prepared with egg yolks, peppercorns, lemon juice, vinegar and butter


 : lobster, 8
 



 * & : outside the work; traditionally a warm appetizer, but often includes any tidbit served before
the meal

 : oil (e.g.,  *& , olive oil)

<  : floating island, sometimes refers to a dessert better known as   c    , but also to an
island of   , flavored with liqueur, garnished with "
 and nuts, floating in a lake of "



-

: ham (also -

 , knuckle of ham)

- " : a mixture of vegetables

- * : egg yolk

-  : very thin strips of food of varying lengths, one-eighth-inch in cross-section; fine julienne are one-
sixteenth-inch in cross section

-: juice from roasting (e.g.,  -, meat, and sometimes fish, served with its own juices; - ", thickened
jus)

@@
 %&  : persimmon

 : a little something extra; a Cajun term, referring to a small complimentary treat

: milk (e.g.,  , un-pasteurized milk;   , coconut milk)

 : lettuce

 : spiny lobster, % : (also langoustine, prawn, % &)

 : small brownish-orange cow's milk cheese, washed with brine and annatto; made in Champagne

   : cat's tongues, a thin oblong cookie, three inches in length, with a faint citrus scent

 : to lard with strips of larding bacon, to enrich a piece of lean meat (also  , blanched strips of
fried salt pork or bacon, similar to   )

 : bay or laurel leaf,  


& : lavender (& , hybrid lavender grown in Provence), &    



: vegetable in French cookery; in English, the term refers to member of the bean family


 : in the Brigade system, the chef who prepares vegetables for cooking and cooks vegetables

 &: leaven (or the leavener in bread)

 & : yeast (e.g.,  & 

 , baking powder;  &
 , baker's yeast)

: a binder or thickener for sauces and soups--usually starch-based, but sometimes containing egg yolks,
cream, blood or vegetable purèe (also ", to lightly thicken)

 : pompano, 7 &

" : cork (the material, not a bottle stopper)

  - : pollock, % 


 ) : lemon dab, a flat fish, !
 @; (also 
 

 , common dab, 
 

 )

&: brown washed-rind cow's milk cheese from Normandy


: monkfish (also
  ),   
 : ladle

: sea bass (also known as
 

, & and 
 ),   


  : mixed fresh fruits in liqueur-flavored syrup

   : small cookie-like cake, shaped like a scallop shell

 " : a Madiera-enhanced  

(: corn, maize

< *: short for

< * , , literally, master of the house; the person in charge of the dining room;
(e.g., maître d' butter or maître d' hôtel butter, compound butter flavored with salt, pepper and parsley, plus
vinegar or lemon)

 , : to knead dough, or to work butter

 ): eat-it-all, a tiny fish (also 

 ), eat-it-all peas, small tender young pea pods)

  : mackerel, .

 




: marbled (also   in describing blue cheese)

- : sweet marjoram, /

-


 : ceramic cooking pot (e.g.,  

 , small

 -shaped pot used as a soup bowl; also a
simmered dish, like a )) )

! : strong flavored washed-rind cow's milk cheese from Flanders

: chestnut (e.g.,
 , chestnuts in heavy syrup)

  : a fish stew containing eel

: a kind of mire poix, containing carrot, celery and onion, plus leek, bacon or ham and sometimes
mushrooms

 : lemon balm, !  

: cantaloupe

 : mint, !  spp.

: whiting (also


 , blue whiting, !
 ), ! 


: hake, ! 



: grouper,   



 #$: mixture of different baby lettuces


 : a round loaf of bread, formed in a basket

 : the white part of the bread, minus the crust (e.g.,

 , white bread crumbs)

 : honey

  : the sweetest of the sweets, served with coffee including; truffles, chocolates, caramels, dipped
fruits and nuts, macaroons, mints, small cookies or pastries

  : another name for

 or   --a disk-shaped cut of lamb (also &
  ,
crushed white pepper)

 )  : thousand layers; a filled dessert made with two sheets of puff pastry

 : aromatic mixture of diced vegetables; classically, two parts onion to one part each of carrot and
celery (Cajun mirepoix substitutes green pepper for the carrots, white mirepoix substitutes leek for the
carrot)

   : to put everything in its place; a set-up of required items or ingredients

 : to simmer; cook slowly, or prepare very carefully (also

- )

  : bone marrow

 : to mount, or to aerate by whisking (e.g.,

 
 , enriching a sauce by whisking in cold
butter at the last minute)


 : pale yellow cow's milk cheese from the Jura Mountains; curd from morning and evening milkings
are separated by a thin layer of ash

!: Bechamel sauce enriched with egg yolks, Parmesan, and Gruyére

 : mortar (heavy bowl for grinding with a pestle)

 : to cover with liquid, stock, wine, etc., or to add a specific amount of liquid as directed in the recipe.

: molded

 : mussels (e.g.,
 
 , mussels cooked in white wine with onion or shallots), !
&

 c & : pepper mill

 : foam, airy sweet or savory foods (also

  , sauce or light forcemeat that is lightened through
the addition of whipped cream or beaten egg whites)

 : mustard

: mutton

 : mullet, !  


 : rich yellow cow's milk cheese from Alsace

4: ripe

4 : blackberry (also
4  , fresh blackberry)

 : nutmeg, ! 

 : to coat or cover (also , tablecloth, or the description of a food item covered with sauce;
 , top cloth)

&: a lamb or mutton stew

& : turnip

&  : a boat-shaped cookie from Marseille and Provençal

"  ;: medlar fruit, 
 -

  : frost, (e.g.,
    , to beat egg whites stiffly to a frosty consistency)

  : hazelnut (also a small tender disk cut from the loin or rib of beef, lamb of veal;
   ,
browned butter; 

   , " potatoes, browned in butter)

: nut, specifically walnut (also  , coconut;    .); , the white flesh of the
scallop; 
 , nutmeg)

 : unparalleled, without equal, in the U.S., a sprinkle-covered chocolate candy--but in France, the
smallest and most perfect capers.


: white nougat candy (also  , dark nougat candy)

 : noodle

 : food

 : egg (e.g.,  
, scrambled eggs;   c  &, steak or hamburger topped with a fried egg;
  c   , egg, boiled, or steak or hamburger topped with a fried egg;   c 
  , poached egg,
with sauce made with white-wine and bone marrow;   c    , a dessert of beaten egg whites poached
in milk, served with a caramelized vanilla sauce;   , hard-boiled egg;     , fried egg;  
", poached egg)

 : goose

: onion



 

: freshwater grayling, 7

 


   : a sweet fritter

 : barley
: oregano, /
&

 : nettle, a wild potherb, A 

  : sorrel, '

  

 & : sea-urchin, %  & 

 : thinly sliced veal or beef for sautèing--a scallop or schnitzel

: bread (e.g., 
, a regional rye bread;  *, a regional raised bread; 
, corn
bread;    , rye bread;    , French toast)



 : grapefruit

 : starch-based thickener used with forcemeats, or a soup thickened with a 

 : fried chick-pea flour


 : paper decoration for ends of ribs on a roast (e.g.,   , cooked in a parchment package)


: flavor (usually applied to ice cream)


 : refers to containing, or garnished with, potatoes

 : colander (e.g.,    , china cap or  )

" : watermelon

0 : paste, dough used for baking, or the interior of cheese (e.g., 0 c , rough puff pastry, like that
used for cream puffs; 0
" , short pastry, pie dough; 0   " , puff pastry; 0  >  , hard
cheese; 0
 , soft cheese; 0 " , sweetened 0
" , often enriched with egg; 0 &  , green
pasta; 0  , pastry, a pastry shop, or the art of making pastry; 0 , a pastry chef)

0: mixture of ground meats formed in a   and sliced

  : a Provençal cookie

&: thick prime steak, grilled; or a dessert shaped like a paving stone; or a cold dish, in the form of a
square, covered with 

2 : peach (e.g., 2 ! 
, dessert of cold poached peaches, vanilla ice cream and raspberry sauce;
2  ! , red-violet variety of blood peach from Alpes-de-Haute-Provence)

%  : small goat cheese from Auvergne and Languedoc

  : to peel

%  : demi-glace with foie gras purée; garnished with truffles

 : parsley (also   , minced garlic and parsley;   , marbled green- or blue-veined cheese, so-
called because of its resemblance to a garnish of minced parsley), %  


    : a regional wheat

  : small edible snail, 8     

  : roll

  : salt pork

   : any small items (tiny fish, shrimp, vegetables, squid rings, etc.), lightly battered and quickly
fried

  : small, square, glazed and decorated form of

 

,
 : to knead (as dough); (also  , @  )

    : sheep tripe

: pine nut

 : to grind, crush (in a mortar)

: drumstick, or poultry leg (term also refers to a pestle: the short thick grinding tool used with a mortar)


: red hot pepper, 


 : browning in fat, typically of tomato product in the making of brown stock

 : Guinea fowl (e.g.,   , stuffed Guinea fowl), #

 
 

 : Basque-influenced dishes, containing green peppers and tomatoes, cooked in olive oil

  : Provençal onion, olive and anchovy tarte

 : dandelion, 7



 : pistachio

: a Provençal garlic-basil sauce, simlar to pesto (sometimes used for basil itself)

: dish, plate (also  , platter)

  : oyster mushroom, %   

 : poach (also pocket or bag)

 : pear (e.g.,  
 
) , a regional pear;  8" , vanilla-flavored poached pear,
served with ice cream and chocolate sauce;  =
, pear eau de vie)
 : leek

: pea (e.g.,   , tiny peas;   , chick pea)

: fish (also  , chef responsible for fish dishes/appetizers)

& : pepper (e.g.,  & , demi-glace with pepper, mirepoix, herbs, red wine, and butter), % 


&: bell pepper (e.g., & , stuffed pepper; & 

", chile pepper; &  , red bell
pepper; & & , green bell pepper)

  - : boiled cornmeal

: apple (e.g., 

   7 , a regional apple; 

  , potato;


 , French version of B potatoes; 

   % , mid-season potatoes)


 c * : an enriched bread


 #6: an enriched holiday bread

)*&2 : soft-ripened cow's milk cheese from Normandy

 : in the Brigade system, the chef who prepares soup

)) : boiled meat and vegetable dish

: pumpkin (also 
, pumpkin variant, with slight chestnut flavor)

 : octopus

 
 : noble rot, mold responsible for the honey-like quality of dessert wines such as Sauternes,
   

 ): cordial or brandy served with coffee

: young hen

 ! : fish eggs

 : alevin, fry, young fish

 : an almond-sugar mixture used as a filling in some pastries and candies; not the same as the American
or Belgian pralines

 : a garnish of spring vegetables

  : a form of menu that offers a set, or limited, selection for a set price

%& $ : sauce consisting of shallots, garlic, white wine, tomato ,    
, and butter
 : smoothly ground or mashed food, often strained; the process of making a 

  : a lattice-like top on a tart (with strips of pastry) or pizza (with anchovies)

: quarter (e.g.,   &, a carafe with 25 cl of wine;  , a segment or quarter of orange,
lemon, melon, etc.)

 ) : a blend of ground cinnamon, cloves, nutmeg, pepper

   : a light dumpling of fine forcemeat (generally, seafood, chicken or vegetables), used as a course in
themselves, or as garnishes for other dishes

  : tail

 : a savory tarte

4: stew

: grape (e.g.,   , raisin)


: to soften

 : hog-fish (fish used in bouillabaisse); (rascasse rouge, red scorpion fish, also known as chapon de
mer), .  

 : a Provençal vegetable stew

&: stuffed pasta

 : hot plate, food warmer, cooking utensil used mostly for    service

   : to plate and garnish dishes with food taken from pans, platters or bowls

: to shock blanched food in ice-cold water

  &: a form of appetizer--highly seasoned dishes that stimulate the appetite for the 


 : rewetting; a secondary stock made from bones that have already been used to made stock


 : sauce consisting of Mayonnaise, capers, Dijon mustard, anchovies, and gherkins

  : owner or operator of a restaurant

 & : to brown or soften

  : a kind of potted meat, similar to 0--but preserved with a layer of fat, like confit

 ) : finger bowl

: sweetbreads (e.g.,  * , lamb sweetbreads;  & , calf sweetbreads)
 : to brown, in fat, in a pan (e.g.,  potatoes)

 
 : rice from the Camargue (southern Provence)



 : Spanish garlic

: kidney


: rosemary, '
 

 : blue sheep's milk cheese from Combalou (Auvergne)

  : arugala,  &

,: to roast (also ,, a roast or roasted item)

, : in the Brigade system, the chef who prepares roast meats and poultry

   : red mullet, ! 

 

 : garnish for Provençal dishes like 
 , a paste of pounded garlic, hot red pepper and olive oil,
thickened with breadcrumbs

 : a rolled and filled slice of meat, usually braised in stock or wine

: to brown, singe

: slow-cooked mixture of fat and flour, used as a thickener for sauces, soups and stews (e.g.,
 ,
made with butter and cooked until golden;
C , made with butter of meat fat and cooked until golden
brown; @ , made with lard and cooked until chestnut brown, used in Cajun cooking; C , made
with butter and cooked only until flour loses its raw color)


: shortbread cookie from Normandy

: saffron,  &

: cooked very rare

.  : triple cream cheese with white rind

. ) 
: refers to dishes made, or garnished, with fresh green peas, either whole or purèed

. )! : soft goat cheese from Touraine

.)8: an airy version of 

 , containing whipped cream or egg whites (e.g.,   .)
8, a classic dessert consisting of caramel-coated cream puffs arranged in a ring on a base of 0
 ,
then filled with "
.)8)

.)! : semi-hard cow's milk cheese from Lyon (originally made with goat's milk)

.)#  : cow's milk cheese from Auvergne

.)%: lightly pressed cow's milk cheese from Entrammes, in Normandy (also known by the
commercial names, %). or ) ).)

.)%  : John Dory, a flat fish, +  


 : salad (e.g.,  

" , a composed salad; 
, a salad of lettuce, dandelion,
chicory, watercress, herbs and rocket;  $ , a salad of lettuce, tomatoes, olives, anchovies, tuna fish,
bell peppers, hard-boiled eggs, potatoes, etc.)

: salted


: 4 of minced game, slowly cooked in wine

: cooked diced foods bound with a sauce, such as 

 or syrup or cream, and used as filling for
 * &  or other dishes

 : sardine,   , .    or other small herring-like fishes

: buckwheat

  : savory (also   
 , winter savory, . -
), . -  

 "
: classic white sauce made with milk, flavored with onions and cloves, thickened with white
roux (e.g.,  !,  "
 enriched with Gruyére or Parmesan cheese, and sometimes stock
and/or cream and yolks of eggs;  .
 ,  "
 with puréed cooked onions)

  : classic starch-thickened sauce made with brown stock, brown , herbs and tomato purèe
(e.g.,  % ,   with truffles and Madiera)

 8  : classic emulsion sauce made with butter, egg yolk and lemon juice (also   ,
8  with shallots, tarragon, wine and vinegar;  ! , orange-flavored 8  )


  &: sauce for roasted meats, made with glace de viande, shallots, reduced red wine and
black pepper, with butter, lemon and parsley

 ! : emulsion sauce made with a reduction of fish stock and white wine, thickened with butter
and egg yolk

 ! : classic emulsion sauce made with oil, lemon juice and egg yolk, and a tiny amount of
mustard (also  &  ,  ! colored with a purée of blanched parsley, spinach or watercress)

 '
: classic sauce made with

  , white wine and mustard; traditionally served with game

 : in the Brigade system, the person responsible for soups, stocks and sauces

: sausage, usually refers to a large smoked sausage (e.g.,  , small sausage;    

  , fresh sausage made with meats, vegetables and herbs;  * , regional dry sausage)

 : sage, .& 


: pickled
 : to cook quickly in a small amount of fat (also   , a slope-sided shallow sauté pan; , a
straight-sided shallow sauté pan)

&: a ring-shaped dessert made of rum-soaked cake, filled with 

 or fruit

& : flavor

 : endive

 : dry (referring to goat cheese), or sweet (referring to wine)

  : squid, cuttle-fish, any member of the  , , or . genera

 : salt (e.g.,   , coarse salt;    , celery salt;  

, sea salt;    & , salt and pepper)


 : seed

  : wild thyme, 7

  

 &  : napkin

 : to dust an item with flour

: pancake made with chick-pea-flour (e.g., . # , regional variation)

: French term for service--literally caring or excellent

 

 : common sole, .   


: sherbert, frozen fruit juice or tea with sugar, an ice made without fat or egg yolk

: a light airy dish that is leavened by beaten egg whites (e.g., 

 , thin slices of potato, fried

twice so that trapped steam inflates them)

 : sulfur

 : soup

  : in the Brigade system, the chef who is second in command

: a blend of spices, including--and similar in use to--safran

 )
  *: honey paste, caramelized sugar and oil

 : sugar

2
: a chicken breast with skin and first joint of wing attached, or a segment of citrus fruit with
membranes and seeds removed (also  2
, sauce 3 " enriched with stock, butter and cream,
flavored with mushrooms)


 *, : pre-set multi-course menu offered at a set price


: sieve

  : Provençal condiment made from anchovies, black olives, capers, lemon juice and olive oil pounded
into a paste

 : pie (e.g.,  , an upside-down tart of caramelized apples or pears)

 : buttered bread

  
 : beef from the Camargue (at the mouth of the Rhône)

  : small, wedge-shaped clam (also known as 

),  

  : glazed earthenware baking dish, usually deep and rectangular or oval in shape (also food cooked in
such a dish)

: tea

: tuna (thon rouge, red tuna), 7 :


: thyme, 7
 &

: shallow ceramic baking vessel, or a dish prepared  in a 



 : various foodstuffs, bound with a sauce--such as "
--or egg or custard, and baked in a mold in
the form of a tapered drum

 : an infusion, herbal or floral tea


 : tomato (e.g., 
 , stuffed tomato)

: molded raw cheese (e.g., 

* ; 

.& , pressed cow's milk cheese from Savoie)

7 : coarse garlic sausage

 : folding technique used to produce the layers in puff pastry

: in the Brigade system, the chef who relieves people at various stations

 : thick cross-section of beef tenderloin

" : turned uniformly sized peeled and carved potatoes or vegetables--usually oblong

 : pie, covered (e.g., tourton, vegetable pie, without pastry)

& : to work or knead

$ : to cut into sections or lengths

 #
 : used, like sorbet, as an intermezzo; a traditional  
 was a bottle of Calvados
(from Normandy) encased in a small block of ice
 : truffle (e.g., t  *& , winter black truffle), 7



 : trout (usually Brown Trout, .

 )

 : a thin crisp cookie that is formed, while still hot, into a slightly curved shape (also  , similar to a
 , but shaped like a flower by gathering the sides and allowing it to cool in a cup)

: one-sided (e.g., 

 c *, salmon grilled only on one side)

: worn, red wine that has faded in quality because of age

& : a cake formed of rings of baked meringue or almond paste, filled with 
, ice cream
and/or fruit

& : to stir sauces to avoid the formation of a skin

& : steam

& : veal

& 
  : vermicelli

3 : applied to dishes containing, or garnished with, white grapes

& &  : vervain, lemon verbena,  

& : meat (e.g., &  , meat chunks)

&  : virgin (e.g.,  *& &  , pure cold-pressed olive oil)

& : old, aged

&: wine

& : vinegar (also &  , an oil and vinegar emulsion)

& : sea-squirt, a barnacle-like shellfish (also oursin violet, sea-urchin, %  & ), !



&  7  : candied flower

&))& : a puff pastry shell, in the form of a cooking pot, containing a mixture of foods in a cream sauce

: yogurt

  : fragrant peel of lemon or orange