French Culinary Glossary

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Glossary Terms

Amuse-bouche

A single, bite-sized hors d'œuvre. Amuse-bouches are distinct from appetizers as they are not ordered from a menu but served free by the chef, typically to prepare the diner for the meal and to offer a glimpse into the chef's style. (Pronunciation: ah-mooz-boosh)

Bain-marie

A water bath used to gently cook ingredients or keep foods warm. This method is often employed for delicate sauces, custards, or melting chocolate, preventing direct heat from scorching the ingredients. (Pronunciation: ban mah-REE)

Béchamel

One of the five French mother sauces, made from a white roux (butter and flour cooked together) and milk. It's a foundational sauce used in many classic dishes, including gratins and croque monsieur. (Pronunciation: bay-shah-MEL)

Confit

A traditional French cooking method where meat (most commonly duck or goose) is salted and slowly cooked in its own fat. This preservation technique results in incredibly tender and flavorful meat. (Pronunciation: kohn-FEE)

Dégraisser

To skim the fat from the surface of a liquid, such as a stock, sauce, or braise. This process improves the clarity and texture of the final product. (Pronunciation: day-gray-SAY)

Émincer

To slice very thinly, typically used for vegetables like onions or mushrooms. This is a precise knife skill that ensures even cooking and delicate presentation. (Pronunciation: ay-man-SAY)

Flambé

To ignite alcohol (such as brandy or rum) added to a dish, creating a burst of flame. This technique is used to burn off the harsh alcohol taste while leaving behind a complex flavor. (Pronunciation: flahm-BAY)

Gratin

A dish topped with a browned crust, often made of breadcrumbs, cheese, or both. The term often refers to dishes baked in a shallow dish, such as gratin dauphinois (potatoes with cream and cheese). (Pronunciation: grah-TAN)

Hors d'œuvre

Appetizers served before the main course. These small, savory dishes are designed to stimulate the appetite without overwhelming it. (Pronunciation: or DURV)

Julienne

A knife cut in which food is cut into long, thin strips, resembling matchsticks. Commonly used for vegetables, it ensures even cooking and an elegant presentation. (Pronunciation: joo-lee-EN)

Mise en place

"Everything in its place." This fundamental principle of French cooking refers to the preparation and organization of all ingredients and equipment before cooking begins, ensuring smooth and efficient workflow. (Pronunciation: meez ahn PLAHS)

Roux

A thickening agent made by cooking equal parts flour and fat (usually butter) together. It forms the base for many sauces, including béchamel, velouté, and espagnole. (Pronunciation: ROO)

Sauté

To cook food quickly in a small amount of fat over relatively high heat. The word comes from the French verb "sauter," meaning "to jump," referring to the tossing motion used in the pan. (Pronunciation: soh-TAY)

Terrine

A dish typically made of ground meat, pâté, or vegetables, cooked or chilled in a loaf-shaped mold (also called a terrine). It's often served cold as an appetizer. (Pronunciation: teh-REEN)

Velouté

Another of the five French mother sauces, made from a light roux and a light stock (chicken, fish, or veal). It's a versatile base for many other sauces. (Pronunciation: veh-loo-TAY)

Zest

The colored outer peel of citrus fruit, removed with a grater or zester. It contains aromatic oils and is used to add flavor to both sweet and savory dishes. (Pronunciation: ZEST)