Common Terms

What is the french term given for savory jelly

• Blanc

• Ail

• Aspic

• Pane

known as a water bath or double boiler), a type of heated bath is a piece of equipment used in cooking to heat materials gently or to keep materials warm over a period of time.

• Brat Pan

• A l’anglaise

• Blanquette

• Bain-marie

butter and flour kneaded together and used to thicken soups and sauces

• Roux

• Beurre manie

• Demi glace

• Bechamel

Champignons french term is given for

• Chicken

• Cheese

• Mushroom

• Beef

Caviar fish eggs are taken from

• Salmon fish

• Tuna fish

• Haddock fish

• Sturgeon fish

Small pieces of bread, plain, grilled, or fried garnished and served mainly as hors d’oeuvre

• French toast

• Canapes

• Pepper Bruschetta

• Pesto Crostini

Leaf salads or vegetables cut in fine shreds and simmered in butter

• Julienne

• Batonette

• Chiffonade

• Allumete

Croutons is the french term given for

• Malt loaf

• Bloomer bread

• Saffron bread

• Fried bread cubes

Darne is the french term given for

• Flatfish cut on the bone

• Fillet of round fish

• Round fish cut on the bone

• Fillet of a flatfish

Escalope is the french term given for

• Lamb cutlet

• Thin slices of flattened veal or beef

• Beef tenderloin

• Beef sirloin