Learn French Terms in Cooking

Cooking is an indispensable activity in our lifestyle. Age and status in life doesn’t matter at all, you just need magical hands and a creative mind to produce a good yummy dish. Cooking originated thousand years ago and we should really be thankful for that. Imagine your life with raw food, it’s just totally unbearable. So to explore more on the world of food, let me show you some French cooking terms we commonly see in our day to day lives.

Usual French Terms:

Au Gratin- means browned on top with a crisp breadcrumb topping; often cheese is mixed with the crumbs but it isn’t essential.

Bouquet Garni- a selection of fresh herbs tied in a small bunch with cotton. They generally include a bay leaf, thyme, parsley, rosemary, or tarragon (marjoram) or other herbs. Sage may be put in but can be omitted in some dishes as it has a very definite flavor.

Croissants- a particular crescent shape, rich pastry-like roll generally served with butter and eaten for breakfast in France.

Gratinee- means browned on top.

Mornay- means in a cheese or mornay sauce. A cheese sauce is based on an ordinary white sauce but a mornay sauce on a bechamel sauce.

Saute- this is a word often used in cooking instead of using ‘fried’.

Merci! Au Revoir.



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