| A | B |
|---|
| Au jus | served in the natural juices released during roasting. |
| Bain-marie | double boiler |
| Béarnaise | A warm sauce similar to hollandaise |
| Béchamel | A classic white sauce made with whole milk thickened with a white roux |
| Bisque | A soup with pureed shellfish or vegetables |
| Boeuf bourguignon | beef stew |
| Bouillabaisse | Mediterranean seafood soup |
| Bouquet Garni | herbs tied up to flavor soup or sauce |
| Brandade | dish made with cod and mashed potatoes |
| Brioche | sweet French bread roll |
| Caramelize | a gentle browning of sugars and intensifies their flavor. |
| Cassoulet | Consists of partially cooked white beans blended with diverse meats |
| Choucroute garnie | cooked sauerkraut with meat (Alsace) |
| Clafoutis | fruit and thick custard tart (custard has flour) |
| Coq au vin | chicken in red wine sauce |
| Cornichon | Tiny pickles mixed with onions and other aromatics and preserved in seasoned pure wine or cider vinegar. |
| Coulis | a thin puree of fruit used as a garnish |
| Crème brulee | Custard topped with caramelized sugar on top |
| Crème fraiche | Heavy cream cultured to give it a thick consistency and a slightly tangy flavor. Substitute sour cream |
| Crêpe | A thin pancake made with egg batter. |
| croque-madame | ham and cheese sandwich topped with fried egg |
| croque-monsieur | ham and cheese sandwich |
| En croûte | Enclosed in a bread or pastry crust. |
| Crudités | French for a mixture of sliced and shredded vegetables diversely dressed and served as a first course. |
| Aux fines herbes | with a mixture of herbs |
| Flambé | made with flaming spirits |
| Flan | a tart with a filling of baked custard |
| Foie Gras | goose or duck liver made into a creamy pâté |
| Gratin | A way of binding together baked foods with a creamed sauce |
| Julienne | To cut into long thin matchstick size strips. |
| Lyonnaise | made with onions and usually butter |
| Meringue | Egg whites beaten until they are stiff |
| Mousse | an whipped firm mixture served as an appetizer or ,if sweet, as a dessert |
| Omelette | Beaten eggs that are cooked in butter |
| Papillote | Foods wrapped in parchment paper for aluminum foil and baked in an oven where it will steam in its own moisture. |
| Pâté | A rich spreadable meat appetizer |
| Pâte à choux | Cream puff paste |
| Pâte brisée | pie crust |
| Pâté en croute | pâté baked in a pastry crust. |
| Quenelle | an oblong dumpling served with a sauce and garnish. |
| Quiche | a pie made with a butter crust and filled with eggs beaten with heavy cream |
| Ratatouille | A mixture of vegetables (eggplant |
| Sauté | To cook over high heat in a small amount of fat |
| Sorbet | A frozen dessert made with fruit juice |
| Soufflé | A preparation made with a sauce base |
| Tart(e) | A pie that has only a bottom crust. |
| Terrine | A loaf of minced meat or fish |
| Velouté | A cream sauce or soup usually finished with a mixture of egg yolks and cream. |
| Vinaigrette | French salad dressing made of one part vinegar and three parts oil. Mustard and cream can be added if desired. |
