1. French in Cooking

2. Pièce de résistance - the most important dish of a meal

3. Restaurant - A restaurant prepares and serves food, drink and dessert to customers.

4. Café - a small restaurant where drinks and snacks are sold.

5. Filet - a boneless steak cut from the tenderloin of beef.

6. Terrine - Usually describes a kind of pâté made of pieces of meat in a deep dish with straight sides. Can also be used to describe the dish itself.

7. Gratinée - Cooked so as to form the gratin- with a melted cheese top layer

8. Julienne - a vegetable cut into thin strips

9. Meringue - A preparation of sugar and the beaten whites of eggs, spread upon pastry, and slightly browned.

10. Pâté - a mixture of meat or seafood ingredients to create a spread

11. Potage - strong broth; a sort of liquid food prepared generally by boiling flesh of some kind.

12. Etiquette - the standards of proper social manners.

13. Chef (cuisinier) - a person who cooks professionally in a professional kitchen setting

14. Soufflé - light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit

15. Foie Gras- a food product made of the liver of a duck or goose that has been specially fattened.

16. Sorbet - Ice cream made of fruit, sugar, and water.

17. Fondue - dish of melted cheese or chocolate in which you dip croutons or fruit.

18. Champagne - a sparkling, clear, celebration wine.

19. Escargots - a dish of cooked land snails, usually served as an appetizer.

20. Éclair - a long, thin pastry made with choux dough and filled with a crème.

21. Praline - sugared almond

22. Bisque - a thick cream soup made from shellfish

23. Crème Brulée- crème and egg dessert with sugary crust.

24. Filet mignon- delicate piece of meat

25. Biscuit - piece of bread served with dinner

26. Caramel - firm chewy candy made from caramelized sugar and butter and milk

27. Rôtisserie - a small broiller with a motor- driven spit, for barbecueing fowl, beef, etc.

28. Frappé - a fruit juice mixture frozen to a mush consisting of a liqueur, as crème de menthe, poured or cracked or shaved ice.

29. Flambé - served in flaming liqueur, esp. brandy.

30. Entrée- The main dish of a meal

31. A la Carte- With a separate price for each item on the menu

32. Buffet- Self service to a spread of food

33. Banquet - A fancy reception dinner

34. Maître d ’- a dining-room attendant who is in charge of the waiters and the seating of customers

35. A Votre Santé- “To your health”/ “cheers”- used as a toast

36. Gourmet - A person who enjoys good quality food

37. Gourmand - A person who loves to eat

38. Bon Vivant- A person having cultivated, refined, and sociable tastes especially with respect to food and drink.

39. Dessert - Last sweet course of a meal

40. Cordon Bleu- 1. A skilled Chef 2. thin slices of chicken stuffed with cheese and ham and then sauteed

41. Connoisseur - A person who knows a lot about an area

42. Apéritif- alcoholic beverage taken before a meal as an appetizer

43. Hors d’ oeuvres- Appetizers

44. Amuse- gueule- a small appetizer that is served before a main meal begins

45. Table d’ hôtes- a meal, usually of several preselected and fixed courses, in a restaurant, hotel, or the like, for which one pays a fixed price- all guests sit at a long table.

46. Dinette - A nook or alcove located in or near a kitchen and used for informal meals.

47. Canapé- a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.

48. Crudités- traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce.

49. Café au lait- coffe with milk

50. Petits fours- a small confection generally eaten at the end of a meal (e.g. with coffee) or served as part of dessert.

51. Omelette - a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.

52. Bouillion- a clear seasoned broth

53. Cognac - high quality grape brandy distilled in the Cognac district of France

54. Mayonnaise - a spread used on sandwiches

55. Soupe du jour- A soup featured by a restaurant on a given day

56. Vinaigrette- is a mixture of salad oil and vinegar, often flavored with herbs, spices, and other ingredients, most commonly used as a salad dressing.

57. Consommé- clear soup usually of beef or veal or chicken

58. Beignet - French fritter: a deep-fried, yeast- raised doughnut dusted with confectioners' sugar

59. Profiterole- a small hollow pastry that is typically filled with cream and covered with chocolate

60. Andouille- A spiced, heavily smoked, Cajun pork sausage, often made from the entire gastrointestinal system of the pig

61. Croûtons- Small toasted squares of bread, used to top salads.

62. Légumes - plants of the pea or pod family, including peas, beans and lentils.

63. Croque- Monsieur- a hot ham and cheese grilled sandwich

64. Petit beurre- a small, usually oblong butter cookie.

65. Truffes-

66. Mousse - Mousse is a form of light and creamy dessert typically made from egg and cream, usually in combination with other flavors such as chocolate or pureed fruit

67. (sauce) Hollandaise- eggs and butter with lemon juice

68. Baguette- a specific shape of bread, commonly made from basic lean dough, distinguishable by its length, very crisp crust, and slits cut into it

69. Bombe Glacée- an ice-cream dessert frozen in a spherical mould

70. Bonbons- a candy that usually has a center of fondant or fruit or nuts coated in chocolate

71. Crêpes- Thin, French pancakes used in desserts or savory dishes

72. Quiche- unsweetened custard in a pie shell with spinach, mushrooms, or ham.

73. Sirop- sweet fruit and sugar mix used to top foods or mix in with water

74. Coq au vin- chicken and onions and mushrooms braised in red wine and seasonings

75. Savarin - a sponge cake baked in a ring mold

76. Sauce (béarnaise) - Classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Served with meat, fish, eggs, and vegetables.

77. Purée- to mash

78. Sauté- to lightly fry in butter

79. Au gratin- vegetables covered with cheese and roasted in the oven

80. Provençal- prepared in the style of Provence, in south of France, usually, with olive oil, garlic, thyme, rosemary

81. A la…- in the style of

82. Emincé- a term used to describe meat, vegetables, or fish sliced very thinly, placed in an earthenware dish and simmered in added sauce.

83. Nouvelle cuisine- a school of French cooking that uses light sauces and tries to bring out the natural flavors of foods instead of making heavy use of butter and cream

84. Brut - extremely dry

85. Feuilleté- served in a puff pastry in many thin flaky layers

86. Casserole - dish of several ingredients put to cook in the oven together in one pot

87. A la mode- with ice cream on top or on the side

88. Au jus- served in its natural juices or gravy

89. Au naturel- dishes cooked as simply as possible and served with a minimum of accompaniments

90. Grillé- grilled