FRENCH TERMS USED IN FOOD AND BEVERAGE SERVICE |MEAT
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MEAT:
>>FRENCH. - >>ENGLISH
- Agneau - Lamb
- Baeuf. - Beef
- Mouton. - Mutton
- Pore - Pork
- Poisson. - Fish
- Viande. - Meat
- Veau - veal
- Vache. - cow
Miscellaneous
>>FRENCH - >>ENGLISH
- À là . -in the style of
- À là broch. - Roasted in a spit
- au beurro. - with butter
- a 1'huile - cooked in or served in oil
- au four. -backed
- au gratin. -Gratinated
- au maigro. - an expression for dishes prepared with out meat
- Ã point. - just done
- Alcohol. - Alcohol
- Bain-narie. - double boiler
- Banquet. - a sumptuous feast
- Beurre-manio. - butter and flour kneaded together
- Bièro - beer
- Bifteck. - beef steak
- Biscuit - literally "twice beaked"
- Bisque. - soup prepared for shell fish
- Beurre - butter
- Beurre fondue. - melted butter
- Beurre noir. - Black Butter
- Beurre noirv. - Nut brown butter
- Beurre maitre d' hotel - maitre d'hotel butter
- Bien cuit. - Well cooked
- Boisson. - drink, beverage
- Boisson sucre. - soft drink
- Buffet. - sideboard
- Cocoa. - Cocoa
- Café - Coffee
- Canapé. - bread slices cut to various shapes, used plain or fried
- Carte du-jour. - menu of the day
- Chair - Flesh
- Choix - choice
- Confiture. - Jam
- Cotellette. - Cutlet
- Crème - Cream
- Crepe. -pancake
- Croute - Crust
- Cru - Raw
- Cuisse. - Leg, especially of chicken
- Chaud. - Hot
- Couvert. - cover
- Couvercle. - Lid
- Corbeille de fruit - Fruit baskets
- Cendrier. - Ashtray
- Chandelle. - Candle
- Déjeuner. - Lunch
- Diner. -Dinner
- Couce or Doux. - sweet
- Eau. - Water
- Farce. - stuffing
- Farci. - stuffed
- Farine. - Flour
- Frappe. - Chilled
- Fumé. -Smoked
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