The People , their Things , Places & Language


- Food_language (French_lexicon) - Flesh - People - Places - Warequipment - 

(R) : recipe - (F) : photos

THE  WAYS  TO  GET YOUR FOOD ,  COOKED



- A_la_mode - Allumette - Almondine - Alumni - Amenity (F) - Amuse_bouche(Amuse_gueule) - Appetizer - Apprentice - à_suivre - Auberge -


- Baguette - Baker - Baking_powder - Baking_soda - Bain_marie - Banquet - Bar - Bar - Barbecue - Barley - Beans - Bechamel - Beef - Beer - Beignet - Beurre_blanc - Beurrier - Beverages - Bistro - Blanc_manger - Blender - Blintz - Blossom - Blue - "Bon_appetit" - Bonbon - "Bon_vivant" - Bouchon - Bouillabaisse - Bouquet - Bouquet_garni - Bourdaloue - Boutique - Bowl - Brasserie - Brazer - Breakfast - Bread -Brigade_de_cuisine - Brine - Brioche (R)- Brochette - Broiler - Broth - Brushetta - Brunoise - Brunch - Buche_de_Noel - Buffet - Burrito -Busser_or_busboy - Butler - Butter -


- Cafe_ (place) - Cafeteria - Cake - "ça_marche" - Canapé - Candle - Candelabre - Candy - Cannelloni - Can_opener - Captain - Caramel - Caramelization - Carême - Carte_(a_la) - Casserole - Cassoulet - Caterer - Caviar - Celsius - Cereal - Ceviche - Chacun_son_gout - Chair - Charcuterie -  Cheese - Chef (Celebritiy) - Chef_de_cuisine - Chef_de_partie - Chef_de_rang - Chewing_gum - Chocolate - Cholesterol - Chopstick - Chorizo - Chowder - Chutney - Citric_acid - Cloche - Cocoa - Comme_ci_comme_ca - Commis - Condiment - Confection - Confit - Confiture_de_lait(R) - Conversion_chart - Cook - Cookie(R) - Cookie_cutter - Cooking - Cookware - Cornichon - Cotriade - Coulis - Coulibiac - Couscous - Cream - Cream_of_tartar - Creme_brulee (R) - Creme_de_la_creme - Crêpe - Croissant - Crudites - Cuisine - Cuisson - Cup - Custard - Customer - Cutlery - 

- Decanter - Desserts - Dietary_fiber - Dim_sum - Diner - Dinner_(meal) - Dining_room - Dishwasher - Dishware - Dough - Doughnut - Dragée - Drink - Drinkware - Duck_press - Du_jour - Dulce_de_leche(R) - Dumplings -



- Egg - Empanada - Enlever_(pick_up) - Entrée - Escoffier - Expeditor -


- Farenheit - Fat (saturated) - Fish - Flagrance - Flan - Flavor - Fleur_de_sel _ Frappe - Flour - Flower - Foie_gras - Fondant_(R) - Fondue - Food - Food_coloring - Food_writers - Fork - Freezer - Fridge - Frittata - Fruit - Fudge -



- Galette - Games - Ganache (R)- Garde_manger - Gateau - Gelatin - Girafe - Glace_(1/2_glace) - Glass - Glazing - Gratin - Gargantuesque - Gherkin - Gluten - Gluten_free_diet - Gnocchi - Goulash - Gourmet - Gratin - Gruet - Gueridon - Guest -



- Ham - Herbs - Holidays - Hors_d'oeuvres - Host - Hostess -


- Ice_cream(R) - Icing - Inventory -


- Jam - Jelly - Jelly_beans - Julienne - Jus -


- Kebab - Ketchup - Kitchen - Kitchen_brigade - Knife -


- Lagniappe - Ladle - Lamb - Lard - Layering - Lettuces - Liaison - Lokum - Lollipop - Lunch -



- Macaroni - Main_course - Maitre_D' - Maize - Majordomo - Margarine - Marmalade - Marsmallow(R) - Marzipan - Match - Mayonnaise - Meal - Meat - Medium - Medium_rare - Medium_well - Menu - Meringue - Mignonette - Milk - Mirepoix - Mixer -  Mode_(a_la) - Mousse - Muesli - Muffin(R) - Mustard -



- Napkin - Coco_Nib - Nonpareils - Noodle - Nougat(R) -



- Oil - Omelette - Omurice - Opener -  Opera - Ossobuco - Oven -


- Paella - Pain_au_chocolat - "Parmentier" - Party - Pasta - Pasteurization - Pastry -  Pastry_kitchen - Pastry_chef - Pasty - Paté - Pate_a_choux - Pectin - Petit_four - Pickle - Picnic - Pig -  Pie - Pilaf - Pita - Pizza - Plat_du _jour - Plate - Poaching - Poissonier - Polenta - Pork - Porridge - Porter - Pot - Pot_au_feu - Pot_de_crème - Pot_pourri  - Poultry - Proofer_(ing) - Protein - Pub - Pudding - Purée -



- Quiche -



- Raclette - Ragout (Curry) (Ragu) - Rare - Raw - Ratatouille - Ravioli - Reception - Recipes - Refrigerator - Regal -  Remoulade - Reservationist - Restaurant - Rice - Risotto (Congee) - Roe_(eggs) - Rolling_pin - Roux (for liaison) - Rye -

 

- Sabayon - Salamander - Salpicon - Salt - Sandwich - Sashimi -  Satay - Sauce (some)-  Saucier - Saucière - Sautéeing - "Savoir_faire" - Scale - Seafood_(list_of)  - Seeds - Semolina - Service - Shortening -  Skewer - Skillet - Skimmer - Snack_food - Sommelier - Sorghum - Sponge_cake - Soffritto - Soup - Soupiere - Sous_chef - Sous_vide -  Souvlaki - Spaghetti - Spatula - Spatzle - Spices - Spoon - Spork - Sprinkles - Spyder - Starch - Steak - Steaming - Steamer - Sterilization - Stew (Irish)- Steward - Stock - Stove - Sugar (sucrose)- Supper_(meal) - Sushi -

- Table - Table_set - Table_cloth -  Table d’Hôtes -Table_mat - Tapas - Tart - Tartaric_acid - Tarte_Tatin - Taste - Tavern - Tea - Tea(meal) - Temperature_(meat) - Terrine - Torchon_(au) - Torpilleur - Tortilla - Tray - Turron - 

x

- Veal - Vegan - Vegetables - Vegetarian - Venison - Vinegar - "Voilà" -

- Waiter - Wedding - Well - Well_done - Wheat -Whisk - Wine -

x

- Yakitori - Yeast (leavening_agent) - Yule_log -

- Zabaglione -





Baking

  1. Blind-baking 
  2. Broiling
  3. FlashBake

Boiling 

  1. Blanching 
  2. Braising
  3. Coddling 
  4. Double steaming 
  5. Infusion 
  6. Poaching (other)
  7. Pressure cooking
  8. Simmering 
  9. Steaming
  10. Steeping 
  11. Stewing
  12. Vacuum flask cooking

Frying

  1. Deep frying 
  2. Hot salt frying
  3. Hot sand frying 
  4. Pan frying 
  5. Pressure frying
  6. Sautéing
  7. Stir frying

Microwaving

Roasting

  1. Barbecuing
  2. Grilling
  3. Rotisserie
  4. Searing
  5. Toast

Smoking

  1. Brining
  2. Sugaring 
  3. Chopping
  4. Dicing
  5. Drying
  6. Grinding
  7. Julienning
  8. Marinating
  9. Mincing
  10. Pickling
  11. Salting 
  12. Slicing
  13. Seasoning 
  14. Sprouting 

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