French Culinary Terms

A croquette is a small, breadcrumb-coated morsel, usually containing mashed meat, fish, or vegetables, that is fried until crisp. It is served as a snack or starter in many cuisines, often with dipping sauce. The term denotes both the fried preparement and its typical oblong or rounded shape.

Daube is a French-origin noun referring to a thick, flavorful stew typically made with beef, wine, vegetables, and aromatics; in culinary contexts, it also denotes a heavy pot used for simmering. The term emphasizes slow-cooked, braised preparation, often associated with Provençal or French cuisine. In some regions it can describe the dish or the vessel itself.

Emulsion is a stable mixture of two immiscible liquids (typically oil and water) where tiny droplets of one liquid are dispersed within the other, often with an emulsifier to stabilize the blend. It is widely used in foods, cosmetics, and pharmaceuticals. The term emphasizes dispersion and stabilization rather than complete blending.

Escalope is a thin slice of meat, typically pounded to tenderness and fried or grilled. In culinary usage, it refers to a cut (often veal, pork, or chicken) that is flattened to a uniform thickness. The term is widely used in European kitchens and in menus, sometimes borrowed from French culinary vocabulary.

Farce refers to a theatrical form that uses exaggerated, improbable situations and physical humor to entertain. It can also describe any situation that is mockingly ridiculous or absurd. The term emphasizes entertainment value and broad, cartoonish action over realism, often featuring rapid dialogue and chaotic misunderstandings.

Farci is a French-derived adjective or noun meaning stuffed or filled, often used to describe food (stuffed meat or vegetables) or something packed or deceptive in a figurative sense. In culinary contexts it modifies dishes and can also describe something wrapped or enclosed. The term carries a formal, culinary nuance and appears in both culinary writing and everyday speech when discussing prepared, stuffed foods or ideas presented as filled or saturated with stuffing.

A financier is a person or entity that manages large-scale investments, funding, and financial activities. Commonly, it refers to someone influential in the realm of banking or investment, especially those handling significant capital or corporate finance. The term often implies sophistication, capital management, and financial strategy within markets or institutions.

Flan is a smooth, custard dessert made from milk, eggs, and sugar, often set with caramel. As a noun, it also refers to a flat, shallow dish used for baking. In everyday use, you might mention a plate of flan at a restaurant or a traditional flan recipe at home.

The cardinal number equivalent to the sum of three plus one; the number following three and preceding five. As a noun: the digit or symbol representing this number, or a group of four people or things.

Fraisier is a French noun/adjective referring to a strawberry or strawberry-scented ingredient, often used in desserts such as fraisier cake. In culinary contexts it denotes the strawberry plant or the flavor profile, and in fashion or literature it can imply something rosy or strawberry-colored. The term is used in French but appears in multilingual culinary discourse.

Fromage is a French noun meaning cheese. In English contexts it often appears in culinary writing or markets referring to French cheeses, with an elegant, slightly formal aura. The word is borrowed from French origin and is typically used in phrases like fromage frais or fromage artisanal. It retains its French pronunciation when used in English-language discourse about cuisine.

A French loanword meaning “aroma” or “bouquet,” often used to describe a distinctive, pleasant smell in cuisine, wine, or perfumes. In English contexts it can refer to the characteristic scent of something (especially in culinary or perfumery discussions) and is sometimes used metaphorically. The term is uncommon outside specialized gastronomy and fragrance discourse, but is recognizable to Francophile speakers and professionals.

Galette is a flat, free-form pastry, commonly savory or sweet, baked on a sheet or pan. In French, the term originally referred to a round pancake and later to a pastry that resembles a rustic crust. In contemporary use, galette can denote a rustic tart or a pancake-like crêpe in various cuisines, often with a flaky, buttery crust.

Gaufre is a French noun meaning a waffle, typically a light, grid-patterned exterior cake or wafer. It refers to the baked item itself and, in broader culinary use, to waffles of similar texture. The term is used in French-speaking contexts and occasionally in international menus, often described as a crisp, honeycombed pancake-like treat.

Gele is a noun of uncertain origin used in fashion and cultural contexts to denote a ceremonial headwrap or headdress, particularly among West African communities. In broader usage, it can refer to a decorative wrap worn for special occasions. The term has entered various English-language contexts to describe elegance and formality in attire. Its pronunciation is crisp and accented, often drawing attention in speech due to its Yoruba-derived feel.

Glace is a loanword typically used to refer to a fruit- or dessert-related glaze, or in culinary contexts as a glaze or glaze-like coating. In some contexts it also appears as a form of “glace” meaning glassy or shiny, often borrowed from French. The term is sometimes encountered in pastry and frozen-dessert vocabulary, with pronunciation reflecting French influence.

Glaze refers to a glossy, often thin coating applied to food or pottery that creates a smooth surface and sheen. It can also describe the act of glazing, in construction or art, where a glaze layer is added to improve appearance or function. The term implies a finish that is slick, polished, and sometimes translucent, imparting moisture or brightness to the underlying material.

Gratin is a noun referring to a dish topped with browned breadcrumbs or cheese and baked until bubbling. It also describes the method of preparing such a dish, often involving a crusty top and creamy interior. The term is commonly used in French cuisine and in menus to denote a baked, gratin-style preparation.