Abaisser (AH bay say)
(lit: to lower) to roll a dough out with the aid of a rolling pin to the desired thickness.
Abats (AH bah)
(lit: offal) internal organs of butchered animals sold mainly by stores specializing in this called “triperies.”
White offal: sweetbreads, feet, brains.
Red offal: heart, lungs, liver.
Abattis (AH bah tee)
(lit: giblets) feet, neck, heads, wingtips, liver, gizzard, and heart of poultry.
Abricoter (ah bree coh tay)
(lit: to abricot) to cover a pastry with apricot glaze in order to give it a shiny appearance (see Nappage, Napper).
Accommoder (ah coH moh day)
(lit: to accommodate) to prepare and season a dish for cooking.
Acidifier (ah See deef yay)
(lit: to acidify) to add lemon juice or vinegar to fruits, vegetables, and fish to prevent oxidation.
Aciduler (ah See doo lay)
(lit: to acidulate) to make a preparation slightly acidic, tart or tangy by adding a little lemon juice or vinegar.
Affûter (AH foo tay)
(lit: to hone) to refine the cutting edge of a knife blade using a sharpening stone.
Aiguillette (Ay gwee yet)
(lit: small needle)
1. Long and narrow strip of meat cut from the breast of poultry (especially that of duck) and game birds.
2. A beef cut taken from the top of the thigh.
Aiguiser (Ay ghee zay)
(lit: to sharpen) to maintain the cutting edge of a knife through the use of a steel (fusil).
Allumettes (AH loo met)
(lit: matchstick) 1. A type of savory petits fours (long rectangles of puff pastry). Covered with cheese or filled with anchovy. 2. Very thin sticks of potatoes that are deep-fried. E.g. pommes allumettes.
Angélique (on jay leek) the green stalk of an aromatic plant, most often candied in sugar. Used for decoration in pastry making.
Anglaise (on glez)
1. Mixture made up of whole egg, oil, water, salt, and pepper; used to help coat in flour and breadcrumbs
(paner à l’anglaise).
2. To cook in boiling water (potatoes, vegetables, rice, pasta).
Aplatir (AH plah teer)
(lit: to flatten) flattening a piece of meat or fish in order to make it more tender and facilitate cooking or stuffing.
Appareil (AH pah ray)
(lit: apparatus) mixture of the principal elements of a final recipe (usually egg based).
Aromate (AH roh mat)
(lit: aromatic) a condiment or vegetable that has a characteristic smell or taste (spices and herbs).
Arroser (AH roh zay)
(lit: to baste) the wetting of meat or fish with a liquid or fat during or after cooking.
Aspic (ASS peek)
1. Dish composed of meat, vegetables, and or fish, cooked, chilled, and then molded in gelatin.
2. A savory jelly made from clarified stock, used for molding terrines and glazing cold preparations.
Assaisonner (ah SAy zoh nay)
(lit: to season) seasoning a preparation with certain ingredients that bring out the flavor of the food.
Attendrir (AH ton dreer)
(lit: to tenderize) to pound a piece of meat in order to tenderize it.
Au jus (oh joo)
(lit: with juice) preparation served with its natural cooking juices.
Bain marie (au) (bAn marie (oh))
(lit: Marie’s bath) a hot water bath; a way of cooking or warming food by placing a container in a larger recipient of very hot or simmering water, such as preparations that must not cook over direct heat, for keeping delicate sauces hot, and for melting chocolate. Bain marie is said to be named after an alchemist by the name of Marie la Juive dating back to around 300 BC.
Barder (bAr day)
(lit: to bard) to cover or wrap a piece of meat, poultry, or occasionally fish with a very thin piece of pork fat (barding fat) in order to protect it and keep it moist during cooking, in order to prevent it from drying out.
Barquette (bar ket)
(lit: little boat) small, long, oval pastry mold.
Bâtonnet (beH toh nay)
(lit: little stick) cut into sticks, generally 5 mm x 5 mm x 5 cm long (e.g., vegetables).
Bavarois (bah var wAH)
(lit: Bavarian) cold dessert made from crème anglaise or fruit purée,