Glossary of French Culinary Terms

A - À la carte: Ordering individual dishes from menu - À point: Medium cooked (meat); perfectly ripe (cheese/fruit) - Affinage: Aging process for cheese - Aïoli: Garlic mayonnaise - Amuse-bouche: Small appetizer before meal - AOC/AOP: Protected designation of origin

B - Bain-marie: Water bath for gentle cooking - Beurre blanc: White butter sauce - Beurre manié: Butter-flour paste for thickening - Bisque: Creamy shellfish soup - Blanquette: White stew in cream sauce - Bouquet garni: Bundle of herbs (thyme, bay, parsley)

C - Chiffonade: Finely sliced leafy herbs/vegetables - Chinois: Conical fine-mesh strainer - Confit: Preserved in fat; fruit in sugar - Consommé: Clear, concentrated broth - Court-bouillon: Aromatic poaching liquid - Crème fraîche: Cultured cream

D - Déglacé: Deglaze pan with liquid - Demi-glace: Reduced brown sauce - Duxelles: Minced mushrooms sautéed with shallots

E - En papillote: Cooked in parchment paper - Entrecôte: Ribeye steak - Escargot: Snail

F - Farce: Stuffing - Flambé: Food ignited with alcohol - Fond: Stock base for sauces - Fricassée: Stew of white meat in white sauce

G - Galette: Flat cake; buckwheat crêpe - Ganache: Chocolate and cream mixture - Gratin: Dish with browned top crust

J - Julienne: Thin matchstick cuts - Jus: Natural meat juices

M - Macérer: Macerate (soak in liquid) - Magret: Duck breast - Mirepoix: Diced onions, carrots, celery - Mise en place: Preparation before cooking

N - Nage: Light aromatic broth ("swimming") - Navarin: Lamb or mutton stew

P - Pâté: Seasoned ground meat baked in pastry - Persillade: Parsley and garlic mixture - Pistou: Basil, garlic, olive oil sauce (no nuts)

Q - Quatre-épices: Four-spice blend - Quenelle: Oval-shaped dumpling

R - Roux: Butter and flour thickening base - Réduction: Concentrated by boiling

S - Salpicon: Small diced ingredients in sauce - Sauce mère: Mother sauce (five classics) - Suprême: Breast portion; citrus segment

T - Terrine: Earthenware dish; pâté cooked within - Timbale: Drum-shaped mold or dish

V - Velouté: Velvety white sauce; creamy soup - Vol-au-vent: Puff pastry case