Jean-Mathieu Rohmer artistically preparing “Amuse Bouche” at L’Auberge de la Fenière PLUS a dictionary of French kitchen terms.


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Some French culinary terms that come in handy in a French kitchen:

La Balance:  Scale

La betterave:  Beet

Gazpacho de betterave rouge:  Red beet gazpacho soup

Les Cepes:  Porcini mushrooms

Un papier parchemin:  parchment paper

L’agar-agar en poudre:  Powdered agar

La Planche:  Cutting Board

Le Dressage:  Plating

La Fleur de Corgette farcie:  Stuffed zucchini flower

Un pesto de rouqettes:  Arugula pesto

Une eventail corsetee:  a fanned zuchhnini (flower stem)

La Regle:  Ruler

Le Plat Chacuterie:  Chacuterie Plate

Un Morceau du frommage:  A Piece of cheese

La Chute d’oignion:  The ends of the onion

Chutney des fruits exotiques:  Exotic Fruit Chutney

C’est IMPEC, C’est  impeccable:  That’s perfect!

Chambre Froide:  Walk in fridge

Frigo:  Reach in fridge

Croquant:  Crunchy

Les Pignons de pin:  Pinenuts

Les Cigales de mer:  Slipper lobster

L’Espuma de foie gras:  Foie Gras foam

La Maizena:  Corn starch

L’economat:  Pantry

La Cannelle:  Cinnamon

La Tartare de veau:  Veal Tartare

Un passage:  person without a reservation

La quenelle de tartare:  Tartare formed in a curved shape

Le Beurre d’herbes:  Compound butter with herbs

Un chinois à piston:  A chinois strainer with piston

A la rache:  Rough cut

La Moutarde:  Mustard

Un Velouté de carottes: Carrot soup

Un plat gastro:  hotel pan

La manifestation du mariage:  Wedding reception

C’est courageux:  Courageous,  What the French call someone who decides to pursue a second career in the culinary field !!

Les Tomates Cerise:  Cherry Tomatoes

La Roquette:  Arugla

Une douille :  Pastry tip

Une poche à douille:  Pastry bag

Un Seau en plastique:  Plastic bucket

Un cul d’un poule:  Bowl with rounded bottom

Un film (alimentaire):  Plastic Wrap

Éplucher et laver des carottes:  Peel and wash carrots

Le Piano: large center range in an industrial kitchen

Le frigo:  the fridge

Un plat gastro: A gastronmical plate

Epépiner les tomates- Remove seeds from a tomato

Les écrevisses:  Crayfish

Au Roumarin:  made with Rosemary

La louche:  Ladle

Ecraser: To grind

La légumerie: Vegetable processing area

L’échalotes:  shallot

1 brin de thym:  one sprig of Thyme

Le torchon:  kitchen towel

Une patate douce:  Sweet potato

Sous vide:  Kyropack

La Lame:  The Blade

La Cartouche:  The cartridge (cream charger for whip cream maker)

Un choux de brocoli:  Head of brocoli

Citronnelle:   Lemon Grass

La Spatule:  Spatula

Les arêtes:  Fish bones

Le potiron:  pumpkin

Frotter:  to rub

Battre: to whisk (to beat)

Plat gastro avec des trus: perforated hotel pan

Le lievre:  hare

Gateau d’anniversaire en forme d’hérisson:  Birthday cake in the shape of a hedgehog

Une passoire:  a strainer or colander

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Categories: Externship at La Feniere

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