Cooking French Cuisine

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Camembert

The popular, soft French cheese made in the Normandy region from cows milk.

Crêpe

Thin pancake rolled around a filling

Lyonnaise (with onions)

Thin sliced potatoes fried with onions

Roux

This mixture is the base of white sauces. It is made from fat and flour.

Provincial

This type of French cuisine is used by most of the population. It includes simpler cooking methods, often varies with the region and is also called "cuisine bourgeois"

Butter

Type of fat is used for cooking in the Normandy area which is located in the northwestern section of France.

Olive oil

Type of fat is used for cooking in the region of France that is near the Mediterranean Sea.

Hollandaise

Typically served on asparagus. Egg yolk, liquid butter. Seasoned with lemon juice, salt, and pepper.

Patience

Using top quality ingredients and cooking with___ to allow foods to simmer for hours are the two keys to successful French cooking.

Lunch time

When is the main meal of the day traditionally served in France?

Mornay

White sauce with cream, yolks, and cheese

Bouillabaisse

A common French soup that includes tomatoes, herbs and several kinds of fish

Seafood

A common food in the coastal areas along the Atlantic and Mediterranean

Au gratin

A dish that is baked with a topping of seasoned bread crumbs and cheese

Pain au chocolat

A favorite afternoon snack made with a slice of crusty bread and chocolate

Bread

A food served at every meal in France

Nouvelle cuisine

A lighter style of cooking designed to preserve the natural flavors of ingredients. It's the new style

Grapes

A major crop grown in the hills and valleys of France that serve as the main ingredients in French wines

Hollandaise

A popular French sauce served with green vegetables or eggs, that contain egg yolks, lemon juice and butter.

Borelais

A red wine sauce. Made from bone marrow. Butter, shallots, served on steak

Broiche

A round yeast roll that is is quite rich and is often served at a French breakfast.

Canape

A small decretive food that can be eating in one bite. Usually served salty or spicy

Petit fours

A small oven baked cake

Bisque

A smooth, creamy, high seasoned soup that's based on both a broth of shellfish. Roasted puréed in veggies. (Cream soup)

Ragout

A stew that is made from veggies and meat, poultry or fish and it's ingredients vary by region.

Bouillabaisse

A traditional provincial dish. Fish soup. At least 3 different types of fish. Traditionally served with grilled bread; mayo, olive oil, saffron, cayan pepper

Croissant

A type of French roll that is formed into crescents

Crépes

A very thin pancake-like pastry that is rolled around a filling

Mousse

Airy, creamy dessert mixed with fluffy egg whites

Béchamel

Basic white sauce

Bouillon

Broth made from beef, veal, other meats

Roux

Buttery and flour together used as a thickener

Brioche

Buttery egg and yeast bread

Quiche

Cheesy egg custard in pie shell

Cherries jubilee

Cherries and liquor. Like on the Black Forest cake from Germany. Served on ice cream

Cow au vin

Chicken with wine. Can have mushroom, garlic, bacon

Chauderoid

Cold sauce used to coat fish or poultry

Vichyssoise

Cream, cold potato and leek soup

Croissant

Crescent-shaped flakey rolla

Omelet

Eggs cooked in one piece folded over a filling

Crème-chantilly

Flavored, sweet whipped cream

Gâteau

French cake

Sauces

French cuisine includes a variety of tasty___which can be the base to a dish or added as a topping

Cuisine bourgeoise

French home cooking

En croût

Gelatin covering

Bouquet garni

Herbs wrapped in cheesecloth and cooked with foods

Encrust

In crust

Leek

Large, long green onion

Puff pastry

Light flakey pastry. Several layers of fat

Soufflé

Light, baked dish whose base is stiff egg whites

Foie

Liver, usually used in pâtés or mixtures of ground foods

Bombe

Many layers of ice cream in a dome shape

Truffle

Mushroom-like fungus that grows underground

Fines herbes

Parsley, chives, tarragon, and chervil mixed bs used for seasonings

Haute cuisine

Perhaps the most famous considered an art. Usually found in restaurants that can take hours to make.

Bordelaise

Red wine sauces with brown stock, shallots, thyme, bay leaf

Vinaigrette

Salad dressing of oil, wine vinegar, salt, and pepper

Bearnaise

Sauce of butter, yolks, lemon, shallots, wine, and tarragon

Bouillabaisse

Shellfish and fish stew

Escargot

Snails

Haute

The French cuisine that involves extensive, elaborate food perpetration and includes rich sauces, exotic ingredients and ornate garnishes.

Hors d'oeuvres

The French term for appetizer which is served hot or cold before the main meal or as a first course


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