Abaisser: extend a dough with a rolling pin to the thickness wanted. This paste is then called to falls 
Abricoter: extend an apricot marmalade, using a brush, a cake or pudding
Al dente: refers to a cooking pasta or crunchy vegetables served, which resistant to the bite 
Allonger: dilute with broth or water a preparation too thick to make it more fluid 
Appareil: butter mixture, flour, eggs, etc

Bain-marie: a first saucepan of hot water in which poses another container containing the preparation for cooking or heating
Barder: cover with a thin slice of bacon, meat, poultry, etc
Battre: transform the consistency, the appearance or color of a preparation vigorously beating with a whisk
Beurre clarifier: butter gently with the foam, the white residue is removed gently
Beurre manie: slightly softened butter mixed with as much flour
butter ointment: Butter, softened, with the consistency of cream
White (the) preparation to cook certain foods by adding a little flour into the cooking water, slightly lemony
Blanc (in): a pastry cook without filling
Blanchir (a): Bring the water to boil and incorporate vegetables or meats a few minutes. Pastry: transformation into a frothy when we beat sugar and egg
Blue: baking a dove live fish or fresh in a short vinegary broth, salted and flavored
Blanchir: brown food in making brown
Good wife means a kitchen simmered often served in the pan
Boulangere (the) meat or fish pieces garnished with potatoes and onions before being baked
Clamp: tie the legs and wings of a bird with a string, using a large needle
Brunoise: mixed vegetables cut into small dice

Chemiser: coat the sides and bottom of a mold with a preparation (butter, caramel, baking paper …)
Ciseler: finely cut herbs or salads
Clarifier: make crystal clear liquid

Clouter: sting of small sticks of truffles, bard, ham, etc
Concasser: break or chop coarsely
Contiser: make small incisions to introduce garlic or other topping
Couverture: chocolate, forced into cocoa butter

Decanter: let stand a liquid to the impurities settle to the bottom
Deglacer: wet with a liquid to dissolve the juices
Degorger: soak meat or vegetables in water to remove impurities
Depouiller: remove impurities and fat which float after boiling
Dessecher: dry on the fire “apparatus” by working constantly with a spatula
Detempre: mixture of water, flour and salt
Detremper: hand mix the flour and water, etc
Dorer: extending brush gilding (mixture of eggs and milk)

Ecaler: remove the shell eggs, walnuts or hazelnuts
Ecumer: remove the foam of certain preparations
Effiler: cut into thin slices
Emincer: cut into thin strips vegetables, fruits and meats
Emulsion: dispersion of a fatty substance in vinegar, water or lemon (vinaigrette)
Enrober: cover a preparation of an envelope
Etuver: cook gently covered in fat

Fileter: filleting a fish
Fixer au repere: set a base using a dough
Foncer: spread dough into a mold
Fond (cooking): juice or meat extract , poultry, vegetables
Fond: preparation used for making pastries
Fontaine: flour crown arranged on the table
Fouler a L’etamine: spend a cream or sauce through a very light fabric with a spatula wood
Fraiser: crush the dough with the palm of the hand


Glacer: for a chocolate cake, icing sugar …

Habiller: pluck, empty, clean poultry or game


Larder: introduce bacon in meat or fish
Lier: thicken a soup or sauce
Luter: closing a lid with a paste bead


Macerer: soak fruit in alcohol or syrup
Mariner: place meat or fish in a marinade
Marquer: gather in a vessel the ingredients of a recipe
Masquer: cover with a layer of cream sauce or a dish
Meringuer: cover with egg mixture of snow and icing sugar and put in the oven to brown the surface
Mijoter: cook or boil slowly
Monder: remove the skins of fruits and vegetables after scalded
Monter: raise the volume and consistency
Mortifier: let age, stale
Mouiller: add liquid to thin out


Nage: flavored broth.
Napper: cover with sauce, cream … a dish
Neige: beaten egg whites

Paner: coat food bread crumbs or bread crumbs
Paner au beurre: brush, spread melted butter and cover with breadcrumbs
Parer: rid the unnecessary portions of meat, fish …
Peler: remove the skin of a fruit
: kneading a dough

Pincee: small amount of 3 to 5 g
Pincer: decorate the edge of a pie
Piler: to powder with a pestle. Prick: make holes in dough with a fork
Pocher: Cook in a hot liquid but not hot
Poeler: cook in a skillet or casserole
Pointe: small amount dosed with a knife
Pointer or pousser: let stand a doug
Puncher: soak a biscuit with an alcohol syrup

Quadriller: a return grill of a quarter turn

Raidir: make the flesh firmer start by cooking in fat
Reduire: thicken a liquid in the short cooking
Relacher: add a liquid to a sauce, mashed potatoes or stuffing to make them thinner
Relever: add flavor with spices or herbs
Remonter: mix the elements of a sauce
Reposer: put aside dough
Revenir: fry meat in butter
Rissoler: coloring a meat or vegetables

Saisir: fire cooking start very bright
Sauce emulsionnee: intimate mixture of a fat and a liquid
Sauter: make brown in butter
Saupoudrer: sprinkle a powder preparation
Singer: sprinkle flour food revenues in fat, adding broth, wine
Suer: simmer in a saucepan food into small pieces it loses its water

Tamiser: place a substance in a fine strainer
Tomber: decrease the volume of vegetables by cooking them over low heat
Tomber a glace: reduce sauce until it becomes syrupy
Touiller: stir preparation
Travailler: beat or stir a preparation by hand or with a whisk to mix all components
Tremper: soaking syrup
Trousser: tie poultry or game

Vanner: stir with a spatula sauce or cream to prevent or turn to avoid skin formation

Zester: remove the zest of citrus

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