Dans La Cuisine: French Cooking Terms to Know

You’ll be hard-pressed to find a recipe that doesn’t contain a French cooking term or two. That’s because the French were meticulous in documenting and passing along advancements and rules related to cooking. Even if you’re not trying to be the next Gordon Ramsay, it’s a good idea to become familiar with basic French cooking terms you’re bound to come across in your culinary pursuits to better understand the world of cooking. 

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There are __ terms below, separated by whether it’s an ingredient(s), a method/technique used when cooking, or a dish that you may come across on restaurant menus but is also easily achievable by a home cook. Keep reading to find out what they are.

French Cooking Terms That Are Ingredients

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• Bouillon: Broth or stock that’s been dehydrated. The uses for this versatile ingredient go far beyond just soups and stews. It packs a flavorful punch that can be used to deepen the flavor profile of many dishes. French chefs are obsessed with building flavors in broth, a related term court bouillon refers to broth that is often used to poach fish and seafood. 
• Bouquet Garni: This is a mixture of fresh herbs that are tied together with a string and used to flavor stews, soups, and other liquid-based dishes. It usually refers to a mix of parsley, bay leaf, and thyme (and sometimes celery stalk), but you can add and subtract as you like/depending on the desired flavor. Don't forget to remove the bouquet before serving!
• Crème fraiche is a thick, slightly sour cream that originated in France. Its name comes from the French words for "fresh" and "cream," and it's made by combining heavy cream with soured milk. It's similar to sour cream, but crème fraiche has a richer flavor and texture than sour cream.
• Liaison: These are ingredients used for thickening sauces, soups, and liquids. Also known as a binder, these include flour, egg yolks, butter, pureed veggies, and more.
• Mirepoix: A mixture of braised vegetables made of onion, carrot, and celery. Often the flavor foundation for many a soup, stew, and sauce, this veggie trio is easy to remember because it’s hard to find a recipe that doesn’t require at least one of its ingredients. Mirepoix is especially important in French cooking because it adds flavor to the foods you're cooking with minimal effort.
• Roux: A sauce and soup thickener made of melted butter and flour. Depending on who you ask, a good roux is essential to any delicious gumbo recipe.

French Cooking Terms That Are Techniques

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• Al dente - pasta, rice, or vegetables that have been cooked so that they are firm when bitten. Al dante means "to the tooth." It's a cooking technique that involves cooking pasta, rice, or vegetables so that they are firm when bitten. For example, al dente pasta might be slightly chewy.
• Bain-marie: A roasting pan or baking dish that uses a hot water bath to create gradual and uniform heat around food instead of direct heat. This technique is beneficial when making custards or melting chocolate to create gentle heat and prevent food from cracking or burning. For example, this is a foolproof way to make perfect Creme Brulee.
• Confit: a technique where meats are cooked in their own fat at a low temperature. Ever seen Duck Confit on a menu? That simply means the bird was cooked in its own fat to give it that tender, delicate consistency that makes it nearly melt off the bone.
• Mise en place, not exactly a technique, but easily beats any technique. The word mise en place is French for "putting in place," and it's a phrase often used to describe the process of setting up your ingredients and equipment before you begin cooking.In French cuisine, mise en place is an important part of preparation for cooking the dish you're about to make. It involves getting all your ingredients out, organizing them so that they're within easy reach, and placing your equipment in its proper location near where you'll be working. It is a key to success for any kitchen, including yours. 
• Sous vide: A cooking method where food is placed in an airtight plastic bag, submerged in water, and cooked to a precise temperature. Once reserved for restaurants and experienced chefs, this technique has become more popular because of its advantages over traditional cooking methods such as even preparation, flavor retention, and flexibility.
• Saute: Saute is a French word that literally means “jump.” Originally, it referred to the act of moving quickly from one place to another. Today, we use saute to describe a cooking technique where foods are browned in a small amount of fat and then cooked in liquid for a short time.

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French Cooking Terms That Are dishes 

• Au gratin: dishes covered with bread crumbs and browned. You may have heard this term thrown around on cooking shows, or perhaps your mom likes to use it every single time she's making mac and cheese (which is probably not a bad idea). Au gratin is a French term that means “to the bread crumbs”. It refers to food that is covered with bread crumbs, then browned—usually as a side dish but also as a main course.
• Bisque: A bisque is a thick soup that’s served with a spoon. Bisques don't have to be creamy though—they can also be served as chowders with chunks of seafood. The consistency depends on how much broth or cream is added: if it's thick, then this version might be called a court-bouillon (or "short boiled broth"). 
• Consommé: a clear soup or broth that's been clarified with egg whites. It's made from meat, poultry, or fish bones and sometimes vegetables, and it's usually served warm. Consommé originates from France and is made in two ways: by first making a brown stock (like beef broth) and then clarifying it with egg whites, or by cooking the meat in water until it's completely cooked through and then clarifying the soup with egg whites.
• Cordon bleu: a type of chicken dish that originated in France. It consists of a breaded and fried chicken breast stuffed with a ham and cheese filling—and it's delicious! Cordon bleu is translated as "blue ribbon", worn by members of the highest order of knighthood. By extension, the term has since been applied to food preparation to a very high standard and by outstanding cooks. 
• Creme Brulee: Creme Brulee is a French dessert consisting of a hard caramel topping on a custard base. It's usually served with a spoon, and the dish itself is named after the burnt sugar crust on top. Creme Brulee is one of the most classic French desserts and has been around since the 17th century.
• Crepe: Crepe is a thin pancake made from wheat flour, milk and eggs, and cooked on a hot griddle. It can be served with fresh fruit, jam, chocolate or ice cream. 
• Croquette: A croquette is a small ball of food, usually meat or fish, that's breaded and fried. It's typically served with sauce. It can be an appetizer or the main course. When served as an appetizer, it's often hot; when served as the main course, it can be warm or cold (but not cold enough to leave you gasping for breath).
• Crudites: crudites are raw vegetables that are served as an appetizer or snack. The name crudite is French for "raw." Crudites are often served with a dip, such as ranch dressing or hummus. They can also be served as a salad substitute, instead of lettuce and tomatoes in a traditional salad.
• Hollandaise Sauce: though coming from the Dutch word “hollandse,” which means “of Holland”, it actually originated in France. It is a creamy, warm sauce made from egg yolks, butter, lemon juice or white wine vinegar, and seasonings. 

Ready to Get Cooking?

Now that you’ve had a primer on French cooking terms to know, head on over to our recipes page to test out your new-found knowledge!

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