Cooking French Cuisine
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
