Sno English French equivalent
1 almond amande
2 anchovy anchois - a fish
3 anchovy purée anchoyade : Provençal purée made with garlic and olive oil
4 angelic angélique
5 angler-fish baudroie : (monkfish, frog-fish, sea-devil) also called lotte de mer
6 angler-fish lotte de mer : (monkfish, frog-fish, sea-devil) baudroie
7 anise, aniseed anis étoilé : (anis étoilé; badiane) the anise plant; its dried star-shaped fruit.
8 anise, aniseed badiane : (anis étoilé; badiane)
9 apple pomme :
10 apricot abricot
11 aroma, flavor arôme : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
12 artichoke artichaut
13 asparagus asperge :
14 botte d'asperges bundle of asparagus
15 pointe d'asperges asparagus tips
16 aspic jelly aspic
17 avocado avocat : (avocado pear)
18 bake in the oven cuire au four
19 baker boulanger
20 baker's yeast levure de boulanger
21 bakery boulangerie
22 baking powder levure chimique
23 baking soda bicarbonate de sodium : Available from pharmacies.
24 banana banane
25 barley orge
26 basil basilic
27 basket panier : usually a wicker basket.
28 bayleaf laurier : (also laurel leaf)
29 bean haricot
30 beef boeuf
31 beef stew daube
32 beer bière
33 beet, beetroot betterave
34 beet, white blette ]
35 bell pepper poivron
36 bell pepper, green poivron vert
37 bell pepper, red poivron rouge
38 beverage drink boisson
39 bitter acerbe
40 blackberry mûre
41 blanch blanchir
42 boiled bouilli
43 boiled corn polenta jaune
44 boiling ébullition
45 bone marrow moelle
46 bottle bouteille
47 bowl bocal : deep bowl with narrow top
48 braised braisé
49 bran bread pain de son : similar to whole wheat bread (pan complet)
50 bread pain
51 bread crumbs chapelure
52 bread stick baguette : a long narrow cylindrical loaf of white bread weighing 250 g. "Baguette" is the name for anything long and skinny, including drum sticks, strips of wood, etc.
53 broccoli brocoli
54 to brown à revenir : (to soften - cake)
55 to brown, singe à roussir
56 brussels sprout chou de Bruxelles
57 buckwheat sarrasin
58 buckwheat blé noir
59 buckwheat bread pain de sarrasin
60 burned, singed brûlé
61 butcher shop boucherie
62 butter beurre :
63 cabbage chou :
64 white cabbage chou-blanc
65 red cabbage chou-rouge
66 cake gâteau
67 cantaloup melon cantaloup de Cavaillon
67 capers câpres
68 capon chapon : a young castrated and fattened rooster
69 caraway carvi
70 cardoon cardon : an edible thistle, related to the artichoke, with edible root and leafstalks; leafstalks used as a garnish for some meat dishes
71 carrot carotte
72 cashew cajou : (noix d'acajou)
73 cauliflower chou-fleur
74 celery céleri
75 celery salt sel de céleri
76 cheese, blue moulded bleu de Queyras : a regional blue-moulded cheese
77 cheese, goat fromage de chèvre
78 cheese, grated fromage rapé
79 cherry cerise
80 chervil cerfeuil
81 chick pea pois chiche
82 chicken poulet
83 chicory endive chicorée frisée
84 chili pepper poivron pimenté
85 chilled rafraîchi : or cooled
86 chives ciboulette
87 to chop à détailler
88 chunks en dés
89 cilantro coriandrum sativum - coriander, Chinese parsley; herb with aromatic leaves and seeds resembling parsley.
90 citronella citronnelle : applies to various plants with a lemon scent: verbena, lemon balm, melissa, etc.
91 citrus fruit agrumes
92 clove girofle : "clous de girofle" are whole cloves, and "girofle moulu" or "girofle en poudre" are powdered cloves.
93 cocktail snack amuse-gueule : (amuse-gueule; amuse-bouche)
94 coconut noix de coco
95 coconut milk lait de noix de coco
96 codfish cabillaud
97 colander passoire : une passoire conique (conical colander) is used to "filtrer au chinois"
98 cold cuts charcuterie
99 cooked rare bleu (blue), but not a rare as saignant.
100 cooked very rare saignant
101 cooked well done bien cuit
102 to cool à réfroidir : or chill.
103 coriander coriandre
104 cork bouchon a bottle stopper, made from the bark of the cork oak (chêne liege)
cork liege : the material; the bark of the cork oak (chêne liege)
corked bouchonné : wine that's gone off, with the taste of its cork
105 corn maïs (American corn = English maize; English corn = American grain)
106 corn-bread pain de mais
107 cotton candy barbe-à-papa : (grandpa's beard) English, also: candy floss
108 country bread pain de campagne : usually a large, round loaf, dusted with flour.
109 cranberry airelle rouge : Airelle is a general name applied to the "Vaccinium" berry shrubs. Airelle is used for the British bilberry (whortleberry) or the American blueberry (huckleberry) as well as the cranberry ("airelle rouge").
110 crayfish, crawfish écrevisse
111 cream crème
112 cream, full-fat crème fraîche : used for making butter, sauces, etc.
113 to crumble à émietter
114 to crush à écraser : écrasé: crushed or flattened
115 crushed broyé : (crushed, ground, pounded)
116 cucumber concombre
117 cumin cumin
118 currant, red groseille : The red groseille is a red currant. The black groseille is called "cassis".
119 to cut up à tronçonner : (into sections or lengths)
120 cuttle-fish seiche
121 dandelion pissenlit : used in some old-time Provencal cooking
122 to dice à dés :- couper en gros dés = to dice; cut into chunks
123 dill aneth : similar to fenouil
124 doe biche : (female deer)
125 dogfish emissole :
126 doughnut beignet : (beignet, doughnut, fritter)
127 drain égoutter : drain off (water); strain (cheese)
128 drumstick pilon : drumstick, leg of poultry
129 eel anguille
130 egg oeuf
131 egg white blanc d'oeuf
132 egg yolk jaune d'oeuf
133 egg, boiled oeuf à la coque : steak or hamburger topped with a fried egg
134 egg, fried oeuf dur le plat
135 egg, hard-boiled oeuf dur
136 egg, poached oeuf à la moelle : with a white-wine and bone barrow sauce
137 egg, poached oeuf poché
138 eggplant aubergine
139 eggs, scrambled oeufs brouillés
140 endive scarole
141 ewe brebis : female sheep
142 fennel fenouil
143 fig figue - figue de Tarascon
144 filet mignon filet mignon : the small choice end of tenderloin of beef (or of veal or pork)
145 filled fourré : filled, stuffed, creamed
146 finger bowl rince-doigts
147 fish poisson
148 flavor saveur : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
149 flour farine :
150 food alimentation : (food, groceries, nourishment, nutrition)
151 food nourriture
152 four spices quatre-épices : a blend of ground cinnamon, cloves, nutmeg, pepper.
153 french toast pain perdu
154 to froth à écumer : (to foam)
155 fry alevin
156 game gibier : pheasant, boar, etc.
157 garlic ail - gousse d'ail = clove of garlic
158 garlic powder ail semoule
159 garlic salt ail semoule
160 geranium géranium odorant
161 giblets abattis : poultry giblets
162 gilthead daurade royale - a fish
163 gingerbread pain d'épice
164 goose oie
165 grape raisin
166 grapefruit pamplemousse
167 grated râpé : or shredded.
168 green beans haricot vert
169 ground beef steak haché
170 grouper mérou - a fish
171 Guinea-hen pintade
172 ham jambon
173 to hang à faisander : (game, for aging)
174 herbal tea infusion
175 Herbes de Provence Herbes de
176 honey miel
177 hot chaud
178 infusion tisane an infusion of herbal tea
179 jam confiture
180 jujube jujube (from thejujube tree)
jujube de
181 juniper genièvre (genévrier) : juniper
182 kidney rognon
183 kidney beans haricot rouge
184 to knead à malaxer, pétrir(dough); to work (butter)
185 to knead à pétrir, malaxer : (dough)
186 knuckle of ham jambonneau :
187 ladle louche
188 lamb agneau
189 lamb leg gigot : Leg of lamb or leg of mutton, usually roasted
190 lavender lavande
191 to leaven à levain : (the "raising" compound in bread) see leveure (yeast)
192 leek poireau
193 leftovers rogatons : slang for the leftovers of a meal.
194 lemon citron
195 lemon balm mélisse : melissa; lemon balm
196 lettuce laitue
197 lettuce salade
198 licorice réglisse
199 light cream crème fleurette : a low-fat cream used in cooking, in place of crème fraîche; also "crème liquide"
200 liver foie
201 lobster langouste : spiny lobster or rock lobster; a lso called crawfish.
202 macaroni macaroni
203 mace fleur de muscade : (spice; also called macis
fleur de muscade = mace spice
noix de muscade = nutmeg
204 maize maïs : (American corn = English maize; English corn = American grain)
205 mango mangue
206 marjoram marjolaine
207 meal repas
208 meat viand
209 meat chunks viande en dés : figue de Tarascon
210 to melt à fondre
211 melted fondu
212 mild doux
213 milk lait
214 to mince à émincer : sliced thinly (meat or onions); shredded (vegetables).
215 minced beef steak haché
216 mint menthe
217 morel morille : a tasty mushroom; dark brown conical cap, pitted with cavitites.
218 mortar mortier : heavy bowl for grinding with a pestle; pilon = pestle
219 moulded moulé
220 mushroom champignon
221 mussel moule
222 mustard moutarde
223 mutton mouton
224 noodle nouille
225 oats avoine (flocon d'avoine = rolled oats; gruau d'avoine = porridge, oatmeal.
226 octopus poulpe
227 oil huile
228 old, aged vieux
229 olive olive
230 olive oil huile d'olive
231 omelette omelette
232 onion oignon
233 orange orange : orange de Nice; blonde de Nice
234 paprica paprika
235 parmesan parmesan
236 parsley persil
237 parsnip panais
238 paste paté
239 peach pêche :
240 peanut cacahouète :
241 pear poire
242 peas petit pois
243 to peel à éplucher
244 to peel à peler
245 peel zeste peel (of lemon, orange)
246 pepper poivre
247 peppermill moulin à poivre
248 persimmon kaki muscat de
249 pestle pilon short thick club for pounding substances in a mortar
250 pickled saumuré
251 pie tarte
252 pimento piment : pimeinto, red pepper, hot pepper, capsicum
253 pine nut pignon
254 pineapple ananas
255 pistachio pistache
256 plate assiette
257 plum prune
258 pomegranate grenade grenade de
259 poppy, wild red coquelicot : the wild red, or corn poppy, petals are used in salads, and in Provencal jelly
260 pot faitout, fait-tout : stew-pan, cooking pot
- (faittout, marmite)
261 potato pomme de terre
262 powder en poudre
263 to press à fouler : (force with a pistul)
264 prune pruneau
265 pumpkin citrouille
266 pumpkin potiron
267 quarter quart :
268 quiche quiche
269 radish radis
270 raisin raisin sec : (dried grape)
271 ravioli ravioli : stuffed pasta
272 raw vegitables panier de crudités : served whole or chopped, in a basket; eaten by hand, with or without "dipping".
273 recipe recette
274 red mullet rouget : small red fish used in Provencal cooking; also applies to goatfish or surmullet.
275 red mullet rouget de roche - a fish
276 red scorpion fish rascasse rouge : chapon de mer fish (for bouillabaisse)
277 ribsteak entrecôte (steak)
278 rice riz
279 rind ecorce : fruit rind; fruit peel; rice husk
rind, skin counne : example: "couenne de porc" is porc rind
280 ripe mûr
281 roast rôti
roast rôti : meat roast; "rôti de porc": pork roast; "rôti de dinde": turkey roast.
to roast à rôtir
282 rosemary romarin
283 rye bread pain de seigle
284 saffron safran
285 sage sauge
286 salt sel
287 salt pork petit salé : salt pork, or salt chine of pork
288 salt, pepper sel, poivre
289 salted salé
290 sandwich bread pain de mie : white, sliced bread
291 sardine sardine
292 sauerkraut choucroute
293 savory sarriette
294 to scald à échauder
295 sea bass loup - a fish
296 sea-bream dorade - a fish
297 sea-urchin oursin violet
298 to seed à épépiner : (remove the seeds)
299 to seer à saisir : Begin the cooking by seering the outer surface hot and fast: put a small amount of oil in a pan, bring it up to a high temperature, put in the food, spread out, to quickly brown the surface, turn to brown the other side(s).
300 shallot echalote : scallion; welsh onion
301 shark requin - a fish
302 to shell à écailler : (crabs), scale
303 sherbert sorbet
304 shrimp crevette : scallion; welsh onion
sieve tamis
305 to simmer; cook slowly à mitonner : simmer, stew slowly, with low heat, in water or bouillon (also mijoter)
prepared very carefully (Mitonnée aux Cinq Légumes)
cook long and slowly (ragoût)
306 sirloin steak faux-filet (steak)
307 to soften à ramollir
308 sorrel oseille
309 soup soupe
310 sour aigre
311 sour cream crème aigre
312 spaghetti spaghetti
313 spicy relevé : or seasoned.
314 spinach épinard
315 spoonful cuillerée
316 to spread à étaler : (spread out evenly)
317 spring onion ciboule : (scallion; welsh onion)
318 sprinkled arrosé : moistened; basted
319 squash courge
320 squid calmar
321 squid encornet
322 starfruit carambola : The carambola, or starfruit, is a large elongated yellow green fruit that is star shaped when cut across the bias; when they start to go a deep golden yellow they taste absolutely fantastic.
323 steam vapeur
324 stew ragoût
325 to stir slowly à remuer : also to toss (a salad); mix
326 straw paille
327 strawberry fraise :- fraise de Carpentras; frais du Plan de Carros
stuffed Guinea-hen pintade farcie
stuffed vegetables farci : (légumes farcis)
328 sugar sucre
329 sulphur soufre
330 sweet-and-sour aigre-doux : (bitter-sweet)
331 sweetbreads ris : of calf, lamb or kid goat.
332 to tail à équeuter : (a fruit)
333 tail queue
334 tangerine mandarine : manderin orange or tangerine.
335 tarragon estragon : tarragon
336 taste goût : (arôme = aroma; goût = taste; parfum = flavor of ice cream;
337 to taste à goûter
338 tea thé
339 tenderloin steak filet (steak)
340 thick cream crème èpaisse
341 to thin à délayer : (a sauce)
342 thyme thym : - wild thyme is serpolet
343 tomato tomate
344 truffle truffe
truffe noire d'hiver = winter black truffle
345 tuna thon - a fish
346 turbot turbot - a fish
347 turkey dinde :
dinde: hen turkey hen; dindon: tom turkey; dindonneau: young turkey
348 turkey filet filet de dinde :
349 to turn sour à aigrir : (wine or milk)
350 turnip navet
351 umber fish ombre commun : or freshwater grayling
352 veal veau : calf's meat
353 vegetable légume
354 vermicelli vermicelles
355 vervain verveine
356 vinegar vinaigre
357 virgin vierge : huile d'olive vierge = pure cold -pressed olive oil
358 walnut, nut noix
359 warmed réchauffé : or re-heated.
360 water eau
361 watermelon pastèque
362 welsh onion ciboule : (scallion; welsh onion)
363 wheat blé
germe de blé = wheatgerm
wheatgerm germe de blé
364 whipped cream crème chantilly
white blanc :
365 fromage blanc white cheese
366 vin blanc white wine
367 white beans haricot blanc
368 white beet bette
369 whole wheat bread pain complet : similar to bran brad (pain de son)
370 wild thyme serpolet
371 wine vin
372 woodcock bécasse
worn usé : red wine that has faded in quality because of age.
373 yeast levure :
levure chemique = baking powder
levure de boulanger = baker's yeast
374 yogurt yaourt
375 zucchini courgette
376 zucchini flower fleur de Courgette
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