French Cooking Terms
View group questions.
To print this group, add it to a test.
Circle the answer to each question using your knowledge of our French cooking terms.
A.
To set a dessert soaked in alcohol (brandy) on fire.
- Saute
- Fry
- Grill
- Flambe
B.
All your ingredients and tools needed for a recipe are ready to cook. (French term)
- Mise en place
- Mirepoix
- Flambe
- Croissant
C.
Appetizers
- Entree
- Croutons
- Hors d'Oeurves
- Dessert
D.
A light buttery yeast roll. (French)
- Eclair
- Croissant
- Baguette
- Donut
E.
A long pastry dessert filled with fruits or creme. (French)
- Baguette
- Quiche
- Croissant
- Eclair
F.
Cutting vegetables into long skinny strips.
- Chop
- Julienne
- Mince
- Cube
G.
The most difficult and expensive kind of French cooking.
- Nouvelle Cuisine
- Haute Cuisine
- New Age Cuisine
- Thai Cuisine
H.
The main dish or course of a meal in France.
- Hors d'Oeurves
- Cheese Course
- Entree
- Dessert
I.
Salad dressing with wine vinegar, oil, and seasonings.
- Viniagrette
- Olive oil
- Ranch
- Thousand Island
J.
To fry in a small amount of oil or butter.
- Saute
- Deep Fry
- Broil
- Boil
K.
A long crusty loaf of French bread.
- Croissant
- Eclair
- Donut
- Baguette
L.
A very thin pancake usually rolled around a filling.
- Eclair
- Crepe
- Croissant
- Baguette
M.
An egg and cream pie.
- Quiche
- Crepe
- Roux
- Mise en Place
N.
A mixture of flour and melted butter or fat used to thicken liquids.
- Roux
- Cornstarch
- Julienne
- Seasonings