French Cooking Terms
A Guide to Basic French Cooking Terms
To prepare an authentic French meal, it is helpful to understand some of the basic French cooking terms. Understanding how to read the recipe is the first step that will lead to a delicious culinary experience.
One of the basic French cooking terms seen often in pasta recipes is al dente. Literally meaning “to the tooth”, pasta that is cooked al dente would be slightly underdone, with just a bit chewiness. There are two reasons for this degree of cooking; first, pasta is generally married to a sauce of some type, and the al dente status helps the pasta and the sauce to adhere. The second reason is that our bodies digest the pasta better when al dente.
Roux (pronounced “roo”) is another of the more common French cooking terms. Chefs prepare a roux to thicken sauces by combining flour and butter in equal amounts. The usual method for making a roux is to melt butter in a pan and then add the flour, stirring continuous to achieve a smooth blend. The hot liquid that is the foundation of the sauce is then slowly added while stirring until all is combined. While not one of the most common French cooking terms, an uncooked roux is called Beurre Manie, and is also used to thicken sauces and soups.
When making a roast beef, the meat juices which result after roasting are a favorite complement to sandwiches. In French cooking terms, the meat juice is called jus, and when used as a dipping sauce for a beef sandwich, the term used is “au jus”, meaning “in its own juice”. The meat juices are flavorful, usually enhanced with garlic, onion, beef broth and Worcestershire sauce. Served on the side in a small bowl, a sandwich of thinly sliced roast beef on a French baguette is dipped into the au jus which soaks into the firm bread.
When it comes to flavors, the French love to use fresh herbs and do so quite often in their dishes. Bouquet garni is how this described in the French cooking terms. Bouquet garni is literally a bouquet of fresh herbs. While the variations can differ, the traditional herbs used are parsley, thyme and bay leaf. These herbs are bundled together and tied with string to hold them together during the cooking process, imparting their flavor into the soup or stew.
Some of the foods which Americans eat on a routine basis are named for French cooking terms, although we use them in loose format. Mousse, omelet, soufflé and aperitif are familiar terms with French background that are used daily. Of course,
Cooking French food doesn’t have to be cloaked in mystique with foreign and unfamiliar terms. By understanding the French cooking terms commonly used in recipes, any cook can successfully prepare and serve their family a great, authentic tasting French meal.