in country style {à la campagne}.
from menu or item by item {á la carte}.
soft-cooked in shell {à la coque}.
on tap {à la pression}.
boiled, as in England {à l'anglaise}.
medium rare or ripe or ready to eat {à point}.
bitter or sour {aigre}.
bitter or bittersweet {amer}.
appetizer {amuse-bouche}.
appetizer {amusegueule}.
formal food definition {appellation d'origine contrôlée} (AOC).
sprinkled or basted {arosé}.
seasoned {assaisonné}.
plate or platter {assiette}.
skewer {attelet}.
charcoal-grilled {au charbon de bois}.
in its natural juices {au jus}.
beautiful presentation {bellevue}.
well done {bien cuit}.
organic {biologique}.
brown {bis, French}.
whitened or bleached {blanch}.
blue or very rare {bleu, rare}.
can {boîte de conserve}.
home-style {bonne femme}.
salted and smoked {bouffi}.
boiled {bouilli}.
braised {braisé, French}.
braise {braiser}.
roasted on spit {broche}.
scrambled {brouillé}.
caramelized or brown {brûlé}.
Dishes can be always available {buffet, French}.
caffeine {caféine}.
curdled {caillé}.
country-style {campagnard}.
caramelized {caramelisé}.
kosher {casher}.
snack {casse-croûte}.
pot {casserole, French}.
in small casserole {cassolette}.
studded {clouté}.
chopped coarsely {concassé}.
freeze {congeler}.
chop {côte, chop}.
crunchy {craquant}.
finest or something at highest level {crème de la crème}.
raw {cru}.
cooked together {cuisiné}.
baked or cooked {cuit}.
truncated cone or oval-shaped baking mold {dariole}.
decaffeinated {déca}.
decaffeinated {décaféiné}.
shelled or peeled {décortiqué}.
slightly salted or unsmoked {demi-sel}.
diced {dés, French}.
boned {désossé}.
browned or golden brown {doré}.
fresh or sweet {douce}.
sweet or dessert or sweetener as tip or bribe {douceur}.
crushed or pressed {écrasé}.
skimmed {écremé}.
drained {égoutée}.
thin sliced {emincé}.
skinned by blanching, for almonds and tomatoes {emondé}.
in parchment paper {en papillote, French}.
boiled or baked in its skin {en robe de chambre}.
boiled or baked in its skin {en robe des champs}.
first course or main course {entrée}.
desserts {entremets}.
thick {épais}.
thick {épaisse}.
thin slice {escalope}.
stuffed {étoffé}.
smothered or tightly covered {étouffé}.
smothered or tightly covered {étuvé}.
hung to age {faisandé}.
stuffed {farci}.
from farm {fermier}.
lighted {flambée, French}.
melting {fondant, French}.
melted {fondue, French}.
pungent or strong {fort}.
whisk {fouet}.
whipped {fouettée}.
stuffed or filled {fourré}.
fresh or chilled {fraîche}.
fresh or chilled {frais}.
quivering {frémi}.
curly {frisé}.
fried {frit}.
French fry {frite}.
small fried piece {fritot}.
fried food {friture}.
smoked {fumé}.
garnish {garniture}.
carbonated {gazeuse}.
aspic or jelly {gelée}.
frosted {givré}.
fat {graisse}.
crackling {graisseron}.
fat {gras}.
crackling {grattelon}.
crackling {gratton}.
grilled {grillé, French}.
appetizer {hors-d'oeuvre}.
oil {huile}.
slivered {julienne, French}.
commercial {laitier}.
mashed {mâché}.
thin and lean {maigre}.
small covered pot or casserole or broth from casserole {marmite}.
mixture or blend {mélange}.
dish or preparation {mets}.
half raw {mi-cru}.
half cooked {mi-cuit}.
simmered {mijoté}.
slice {miroton}.
coffee-flavored {moka}.
simmered {mollet}.
piece or small portion {morceau}.
mold {moulage}.
ground or milled {moulu}.
covered {nappé, French}.
food {nourriture}.
thick slice {paillarde}.
julienned and fried {pailles}.
mixed {panaché}.
plume or high style {panache}.
flavor {parfum}.
sharp or spicy {piquant, French}.
larded or studded {piqué}.
poached {poché}.
pan-fried {poêlé}.
squeezed {pressé}.
tap {pression}.
chopped finely or crushed {purée}.
cool or chilled or fresh {rafraîchi}.
small casserole or tart {ramequin}.
grated or shredded {râpé}.
fried browned {rissolé}.
roast {rôti}.
angled slice {rouelle}.
red {rouget}.
roll {roulade}.
rolled {roulé}.
rolling pin {rouleau à pâtisserie}.
rare {saignant}.
smoked {saur}.
tender {tendre}.
roasted {torréfiée}.
slice {tranche}.
6-Linguistics-Languages-French-Noun-Food
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Date Modified: 2022.0225