English-French Glossary of cooking terms
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| A | B | C | D | E | F | G | H-K | L | M | N-O | P-Q | R |
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S | T-U | V-Z |

A
almond - amande

anchovy - anchois (anchovy purée - anchoyade)

angelic - angélique

angler-fish - baudroie,lotte de mer

aniseed - anis étoilé

appetizer - hor d'oeuvres

aroma, flavor - arôme

artichoke - artichaut

asparagus - asperge

aspic jelly - aspic

avocado pear - avocat

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A
abats - offal (other than poultry giblets)

abattis - poultry giblets

abricot - apricot

acerbe - bitter

agneau - lamb

agrumes - citrus fruit

aigre - sour

ail - garlic

amande - almond

amer - bitter

amertume - bitterness

amuse-bouche, amuse-gueule - cocktail snack

ananas - pineapple

anchois - anchovy

anchoyade - anchovy purée (with garlic and olive oil)

aneth - dill

anguille - eel

anis - aniseed

apple - pomme

aromate: aromatic plant, herb, spice

arôme - aroma, flavor

arrosé - sprinkled, moistened, basted

artichaut - artichoke

asperge - asparagus

aspic - aspic jelly

aubergine - eggplant

avocat - avocado pear

avoine - oats

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B
bacon - lard de poitrine fumé

baked - cuit au four

baker's yeast - levure de boulanger

baking powder - levure chimique

barley - orge

basil - basilic

bayleaf - laurier (also laurel leaf)

beef stew - daube

beet, beetroot - betterave

beet, white - blette

bell pepper (green, red, or yellow) - poivron

bitter - acerbe: (bitter; tart) to the taste

bitterness - amertume

blackberry, brambleberry or mulberry - mûre

blanch - blanchir

boiled - bouilli

boiled corn - polenta jaune

boiling - ébullition

bone - os

bone marrow - moelle

bowl - bocal

braised - braisé

bread crumbs - chapelure

broccoli - brocoli

broth - bouillon

brown - revenir

buckwheat - blé noir, sarrasin

burned, singed - brûlé

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B
banane - banana

basilic - basil

baudroie, lotte de mer - angler-fish, monkfish, frog-fish, sea-devil

bavette (steak) - minute steak, skirt of beef

baveux - moist, runny

bécasse - woodcock

becassine - snipe

beignet - doughnut

bette - white beet

betterave - beet, beetroot

beurre - butter

biche - doe: (female deer)

bien cuit - cooked well done

bière - beer

blanc d'oeuf - egg white

blé - wheat (germe de blé = wheatgerm)

blé noir - buckwheat

blette - beet, white

bleu - cooked rare but not as rare as "saignant".

bocal - bowl, jar for canning preserves.

bouillabaisse - fish soup

bouilli - boiled

braisé - braised

brebis - ewe (female sheep)

brocoli - broccoli

broyé - crushed: (crushed, ground, pounded)

brûlé - burned, singed

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C
cabbage - chou

calf - veau

capers - câpres

capon - chapon

caraway - carvi

cashew - cajou: (noix d'acajou)

celery - céleri, fougère musquée

chervil - cerfeuil

chestnut - marron

chick pea - pois chiche

chicory lettuce - chicorée frisée

chili pepper - poivron pimenté

chives - ciboulette

chopped - haché

cinnabar - cinabre

citrus fruit - agrumes

clove - girofle

clove, pod - gousse

cocktail snack - amuse-gueule; amuse-bouche

coconut - noix de coco

cod, salted - morue

codfish - cabillaud

colander - passoire

conger eel - congre; fiélas

cooked very rare - saignant

cooked rare - bleu

cooked medium - à point

cooked well done - bien cuit

coriander - coriandre

corn, maize - maïs

corn-bread - pain de mais

cotton candy - barbe-à-papa

crayfish, crawfish - écrevisse

crumble - émietter

crushed - broyé

crust - crout

cucumber - concombre

cumin - cumin

cutlet - escalope

cuttle-fish - seiche

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C
cabillaud - fresh codfish (salt cod = morue)

cajou (noix d'acajou) - cashew

calmar - squid

câpres - capers

capucine - nasturtium

cardon - cardoon

carotte - carrot

carvi - caraway

céleri - celery

cerfeuil - chervil

cerise - cherry

champignon - mushroom

chapelure - bread crumbs

chapon - capon (young castrated and fattened rooster)

chicorée frisée - chicory lettuce

chou - cabbage

ciboule - scallion (welsh onion)

ciboulette - chives

cigale de mer - a shellfish

cinabre - cinnabar (bright-red pigment for coloring)

citron - lemon

citrouille - pumpkin

coing - quince

concombre - cucumber

congre - conger eel

coriandre - coriander

courge - squash

courgette - zucchini

cuillerée - spoonful

cuire au four - bake in the oven

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D
dandelion - pissenlit

dice - dés

dill - aneth

doe - biche

doughnut - beignet

drain; strain - égoutter

drumstick - pilon

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D
daube - beef stew

daurade - sea-bream (fish)

daurade royale - gilthead (fish)

délayer - to thin (a sauce)

dés - to dice

détailler - to chop

dinde - turkey

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E
eel - anguille

egg, boiled - oeuf à la coque

egg, hard-boiled - oeuf dur

egg, fried - oeuf sur le plat

egg, poached - oeuf à la moelle, oeuf poché

egg white - blanc d'oeuf

egg yolk - jaune d'oeuf

egg, scrambled - oeuf brouillés

eggplant - aubergine

ewe - brebis

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E
ébullition - boiling

échauder - to scald

écrevisse - crayfish

écumer - to remove the foam

égoutter - drain, strain

émietter - to crumble

émincer - to mince

encornet - squid

endive frisée - chicory lettuce

entrecôte (steak) - ribsteak

épépiner - to remove the seeds

épinard - spinach

éplucher - to peel

estragon - tarragon

étaler - to spread

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F
fat - graisse

fennel - fenouil

fig - figue

filled - fourré

flavor - saveur

flour - farine

- farine de sarrasin = buckwheat flour

four spices (cinnamon, cloves, nutmeg, pepper) - quatre-épices

fried - frit

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F
faisander - to hang (game)

faitout, fait-tout - pot, cooking pot

farcis - stuffed

farine - flour

farine de sarrasin - buckwheat flour

faux-filet (steak) - sirloin steak

fenouil - fennel

figue - fig

filet (steak) - tenderloin steak

fleur de Courgette - zucchini flower

fleur de muscade - mace (noix de muscade = nutmeg)

foie - liver

fondre - to melt

fondu - melted

fougère musquée - celery

four - oven

fourré - filled, stuffed

fraise - strawberry

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G
game - gibier

garlic - ail

gousse d'ail = clove of garlic

geranium - géranium

giblets - abattis

gilthead - daurade royale

goose - oie

grape - raisin

gravy - sauce or jus

green pasta - pâte verte

ground (minced) steak - steak haché

grouper - mérou

guinea-fowl - pintade

gurnard - griofle

gurnet - grondin

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G
genièvre (genévrier) - juniper

géranium odorant - geranium

germe de blé - wheatgerm

gibier - game

gigot - leg of lamb or mutton

girofle - clove

gousse - clove, pod

goût - taste

grain - seed, bean

grenade - pomegranate

griofle - gurnard

grondin - gurnet

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H
ham - jambon

hamburger - viande hachee

heart - coeur

herbal tea - infusion

hog-fish - rascasse

honey - miel

horseradish - raifort

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H
haricot - bean

huile d'olive - olive oil

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I
infusion - tisane

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I
infusion - herbal tea

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J
jam - confiture

jar - bocal

juniper - genièvre (genévrier)

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J
jambon - ham

jambonneau - knuckle of ham

jaune d'oeuf - egg yolk

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K
kidney - rognon

knead - malaxer, pétrir

knuckle of ham - jambonneau

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L
ladle - louche

lamb - agneau

lamb leg - gigot

laurel leaf, bayleaf - laurier

lavender - lavande

leek - poireau

lemon - citron

lemon balm - mélisse, melissa

lettuce - laitue, salade

liver - foie

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L
laitue - lettuce

laurier - bayleaf, laurel leaf

lavande - lavender

levure - yeast

liche - albacore (fish)

lotte de mer, baudroie - angler-fish, monkfish, frog-fish, sea-devil

louche - ladle

loup - sea bass

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M
mace, nutmeg - fleur de muscade, noix de muscade

marjoram, sweet - marjolaine: sweet marjoram; see also oregano (wild marjoram)

marjolam, wild - oregan

meatball - boulette

medlar fruit - nèfle du Japon

melt - fondre

melted - fondu

to mince - émincer

mint - menthe

mortar - mortier

moulded - moulé

mullet - muge

mushroom - champignon

mussels - moules

mustard - moutarde

mutton - mouton

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M
maïs - corn, maize

malaxer, pétrir - to knead

marbré - marbled

marjolaine - sweet marjoram

marmite - cooking pot

marron - chestnut (from châtaignier)

mélisse - lemon balm

menthe - mint

merlan - whiting (fish)

mérou - grouper (fish)

miel - honey

mitonner - to simmer

moelle - bone marrow

morue - salted cod

moulé - moulded

moules - mussels

moulin à poivre - peppermill

moutarde - mustard

mouton - mutton

muge - mullet (fish)

mûr - ripe

mûre - blackberry, brambleberry, mulberry

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N
nasturtium - capucine

nettle - ortie

noodle - nouille

nutmeg - noix de muscade

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N
navet - turnip

noix - walnut, nut

noix de coco - coconut

noix de coquilles Saint-Jacques - white flesh of the scallop

noix de muscade - nutmeg

nouille - noodle

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O
oats - avoine

octopus - poulpe

offal - abats

old, aged - vieux

olive - olive

olive oil - huile d'olive

omelette - omelette

onion - oignon

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O
oeuf à cheval - hamburger topped with a fried egg

oeuf à la coque - egg, boiled

oeuf à la moelle - egg, poached

oeuf à la neige: beaten egg whites

oeuf dur - egg, hard-boiled

oeuf dur le plat - egg, fried

oeuf poché - egg, poached

oeufs brouillés - eggs, scrambled

oie - goose

oignon - onion

orge - barley

origan - oregano, wild marjoram

ortie - nettle

oseille - sorrel

oursin violet - sea-urchin

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P
parsley - persil

peach - pêche

pear - poire

peel - éplucher, peler

peel - zeste

pepper - poivre

peppermill - moulin à poivre

persimmon - kaki muscat de Provence: [see flora]

pestle - pilon: short thick club for pounding substances in a mortar

pickled - saumuré

pie - tarte

pie, covered - tourte

pine nut - pignon: (from the pin parasol)

pineapple - ananas

pistachio - pistache

poached poche

pomegranate - grenade

prune - prune

pumpkin - citrouille, potiron

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P
pain de seigle - rye bread

passoire - colander

pastèque - watermelon

pâte verte - green pasta

pêche - peach

peler - to peel

persil - parsley

persillée: marbled

petit salé - salt pork

pétrir, malaxer - to knead

pignon - pine nut

piler - to grind, crush (in a mortar)

pilon - drumstick, leg of poultry

piment - pimento, red pepper,capsicum

pintade - guinea-hen

pissaladière : onion quiche

pissenlit - dandelion

pistache - pistachio

poire - pear

pois chiche - chick pea

poivre - pepper

poivron - bell pepper (green, red, or yellow)

poivron pimenté - chili pepper

polenta jaune - boiled corn

pomme - apple

pomme de terre - potato

potiron - pumpkin

poulpe - octopus

prune - plum

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Q
quiche - quiche

quince - coing

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Q
quatre-épices - four spices (cinnamon, cloves, nutmeg, pepper).

queue - tail

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R
raw - cru

raisin - raisin sec

red mullet - rouget de roche

red scorpion fish - rascasse rouge

ribsteak - entrecôte

ripe - mûr

roast - rôti

roast - rôtir

roll - petit pan

rosemary - romarin

rye bread - pain de seigle

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R
ragoût - stew

raisin - grape

raisin sec - raisin (dried grape)

ramollir - to soften

rascasse - hog-fish

rascasse rouge - red scorpion fish

revenir - to brown

rognon - kidney

romarin - rosemary

rôti - roast

rouget de roche - red mullet

roussir - to brown, singe

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S
saffron - safran

sage - sauge

salt - sel

salt pork - petit salé

salted - salé

scallion - ciboule

sea bass - loup

sea-bream - dorade

sea-urchin - oursin violet

seed - grain

sherbert - sorbet

shoulder - epaule

sieve - tamis

to simmer; cook slowly - mitonner, mijoter

sirloin steak - faux-filet

smoked - fume

snipe - becassine

soften - ramollir

sorrel - oseille

soup - potage

sour - aigre

spicy - piquant

spinach - épinard

spoonful - cuillerée

spread - étaler

sprinkled - arrosé

squash - courge

squid - calmar, encornet

stew - ragoût

strawberry - fraise

stuffed - farci

sulphur - soufre

sweet-and-sour - aigre-doux

sweetbreads - ris de veau

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S
safran - saffron

saignant - cooked very rare

salade - lettuce

salé - salted

sarrasin - buckwheat

sarriette - savory

sauge - sage

saumuré - pickled

saveur - flavor

scarole - endive

seiche - cuttle-fish

serpolet - wild thyme

sorbet - sherbert

soufre - sulphur

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T
tail - queue

tea - thé

tenderloin steak - filet

thyme - thym

tomato - tomate

tongue - langue

truffle - truffe

tuna - thon

tunny - thon rouge

turkey - dinde

turnip - navet

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T
tamis - sieve

tarte - pie

terrine - varnished earthenware jar

thon - tuna fish

thon rouge - tunny

thym - thyme (wild thyme = serpolet)

tisane - infusion of herbal tea

tomate - tomato

tourte - pie, covered

truffe - truffle

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V
veal - veau

vegetable - légume

vervain - verveine

vinegar - vinaigre

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V
vermicelles - vermicelli

verveine - vervain

vinaigre - vinegar

violet - shellfish

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W
walnut, nut - noix

watermelon - pastèque

welsh onion - ciboule

wheat - blé

wheatgerm - germe de blé

white beet - bette

whiting - merlan

wild thyme - serpolet

woodcock - bécasse

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Y
yeast - levure

yogurt - yaourt

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Y
yaourt - yogurt

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Z
zucchini - courgette

zucchini flower - fleur de Courgette

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Z
zeste - peel (of lemon, orange)

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