Glossary of Traditional French Culinary TermsĪ growing collection of terms used in the kitchen, some taught and spoken, some forgotten.Ī la carte ~list of food items priced separatelyĪbaisse ~a piece of dough rolled to required sizeĪbaitis ~winglets, giblets of poultry, (de Volaille)Īboyer ~the person who announces orders to the different parts of the kitchenĪiguilletes ~meat of fish cut into stripsĪigullette ~long thin slice of cooked meat, usually from the breast of poultryĪllumettes ~match stick size, usually potatoesĪmuse- Guele `name to describe cocktail canapesĪnglaise a la English style, plainly cooked foodĪnnoncer ~to announce (to call out orders)Īppareil ~prepared mixture of food made ready for further processingĪrgentuil ~district in France famous for its asparagusĪromats ~mixture of vegetables and herbs used to impart flavorĪrrowroot ~starch obtained from the roots of the arrowroot plantĪssiette Anglaise ~selection of sliced cold meatsĪu Blem ~method of preparing and cooking live trout in court bouillionĪu Blue ~term used to describe of cooking fish when live in court bouillionīaba ~small yeast cake soaked in rum flavored syrup and topped with whipped creamīain-Marie ~double boiler insert for slow cooking, when direct boiling is to be avoided.
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