docpoisson – fish
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poisson – fish
Food Translations: French-English POISSON – FISH Collier = near the head, Dos = back, Filet = side French English aie de raie bar brème (dorade) cabillaud carpe carrelette congre dorade (brème) églefin espadon flet flétan grondin hareng julienne limande-sole lieu jaune lieu noir loup de mer lotte maquereau merlan merlu mérou oursin violet panga / pangasius pastenague perche perche du Nil plie rascasse requin rouget saumon saumonette sandre saint-pierre sébaste sole thon (pron : t-ah-n) truite (pron : tweet) turbot skate sea bass sea bream cod carp plaice eel sea bream haddock swordfish flounder halibut gurnard, gurnet herring ling cod lemon sole pollack coalfish (hake family) wolfish monkfish / anglerfish mackerel whiting hake grouper sea urchin panga – a type of catfish from southeast Asia stingray perch Nile perch plaice rockfish, lionfish, scorpion fish shark red mullet salmon cat shark pike perch dory fish – john dory red fish sole tuna trout turbot Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and www.Larousse.com. Property of CREW (CERN Relocated Women). Food Translations: French-English Fruits de Mer/Crustacés - Shellfish crevette écrevisse gros crevette homard langoustine coquille saint jacques huître moules palourde / coques tourteaux small shrimp (for salads) crayfish medium to large shrimp (scampi) lobster spiny lobster, rock lobster, crawfish scallops (coquille is the orange “foot”) oysters mussels clams crab VIANDE – MEAT Meats are cut differently in France than elsewhere - Wikipedia has pictures and descriptions. The French do not age meat. Leg = Gigot, Rib = Poitrine, Shoulder = Epaule, Côtelettes = chops French English agneau bœuf lamb beef Charolais and Limosin taste the best. chasse sanglier cerf lapin (lapereau) porc wild game boar deer rabbit (young rabbit) pork lard du poitrine fumé : bacon lardon : cubed bacon (for salads, quiche) à l'os: with the bone in blanc: lightly salted, un-smoked or very lightly smoked cru: salted or smoked ham that has been cured but not cooked cuit: cooked fumé: smoked salé: salt-cured sec: dried ris de veau veau sweetbreads veal VOLAILLE – POULTRY Breast = filet, Wing = Ailes, Leg = Cuisse, Thigh = haut cuisse French English caille canard dinde oie pigeon poulet quail duck turkey goose pidgin chicken Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and www.Larousse.com. Property of CREW (CERN Relocated Women). Food Translations: French-English LEGUMES - VEGETABLES French artichaut aubergine blette brocoli carotte cèleri champion chou-fleur courgette courge concombre échalote endive épinard haricot mais navet oignon : blanc, jaune, rouge petit pois poivron poireaux radis tomate English artichoke eggplant chard (Swiss chard has a red stalk) broccoli carrot celery mushroom cauliflower zucchini pumpkins cucumber shallots endive spinach bean corn turnip onion: white, yellow, red peas bell peppers leeks radish tomato Laitue - Lettuces cresson escarole laitue iceberg laitue mâche orseille roquette laitue romaine raddicchio watercress escarole iceberg Bibb lettuce lamb’s lettuce sorrel arugula romaine chicory Herbes - Herbs ail aneth basilic cerfeuil coriandre : leaves / seeds ciboulette estragon menthe origan oseille romarin persil garlic dill basil chervil cilantro / coriander chives tarragon mint oregano sorrel rosemary parsley Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and www.Larousse.com. Property of CREW (CERN Relocated Women). Food Translations: French-English sauge thym sage thyme Épices et graines - Spices & Seeds French English carvi cardamome cannelle clos de girofle poivre de Cayenne cumin fenouil gingembre genièvre muscade paprika poivre piment grains de pavot sésame safran sel / gros sel caraway seeds cardamom cinnamon cloves cayenne pepper cumin fennel ginger juniper berry nutmeg paprika pepper pimento poppy seeds sesame seeds saffron salt / rock salt FRUITS - FRUITS French English abricot avocat ananas banane cerise citron citron vert canneberge fraise framboise grenade groseillier mure myrtille poire pomme pamplemousse pruneau prune pastèque raisin apricot avocado pineapple banana cherry lemon lime cranberry strawberry raspberry pomegranate red current blackberry blueberry pear apple grapefruit prune plum watermelon grape DAIRY Normandy raises cows especially for dairy products. Isigny Sainte Mère butter is the best quality. Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and www.Larousse.com. Property of CREW (CERN Relocated Women). Food Translations: French-English Affinage: process of aging cheese. French cream is matured cream vs. sweet cream: lactic acids have been allowed to work until the cream has thickened. French English beurre demi-sel beurre crème anglaise crème entier crème demi-écrémé crème fleurette crème fouettée crème fraîche salted butter unsalted butter custard cream half n half sweet cream (American cream) whipped cream sour cream (equivalent, but not as thick or sour) double or heavy cream light cream ice cream confectioner’s cream (for baking) milk semi-skimmed - 2% milk skimmed milk – 1% milk buttermilk crème fraîche épaisse crème fraîche liquide crème glacée crème pâtisserie lait lait demi-écrémé lait écrémé lait fermenté Can be found in the dairy section at Carrefour, Segny lait concentré / concentré non sucré lait concentré / concentré sucré Laben evaporated milk sweetened condensed milk This soft middle eastern cheese can be found at Goodies in Ferney-Voltaire Can be found at Intermarché and Jim’s Market cream cheese FROMAGE – CHEESE Cheeses are described in 2 categories : soft (Brie, Camembert, etc) and hard : Abondance and Comte are good for melting. French English chèvre brebis vache cheeses from goat milk cheeses from sheep milk cheeses from cow milk FARINE – FLOUR French English avoine blé blé complet orge sarrasin seigle chapelure, panure oat wheat whole wheat barley buckwheat rye breadcrumbs Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and www.Larousse.com. Property of CREW (CERN Relocated Women). Food Translations: French-English CONDIMENTS French English beurre de noix : nut butters: amande, cajou, cacahuète almond, cashew, peanut confiture gelée huile : jam jelly oil: canola, d’olive, râpe, tournesol safflower, olive, grape seed, sunflower moutard pâte raifort mustard paste horseradish MISCELLANEOUS French English a gogo glaçons doux forte pimenté Les œufs (pron : ough, like enough): all you can eat ice cubes mild strong spicy Eggs : au plat à la coque mollets dure poché brouillés Le Bœuf : bleu a point bien cuit fried soft boiled medium hard boiled poached scrambled Ordering beef cooked: rare medium rare well done HELPFUL SHOPPING TERMS French English a volonté bio chariot emporter frais (m), fraiche (f) livraison á domicile point relais ramasser panier at the customer’s discretion organic shopping cart take out (food) fresh home delivery pick up point pick up shopping basket HELPFUL COOKING TERMS French English á la poêle ajouter allumer battre pan-sautéed add to light whip up Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and www.Larousse.com. Property of CREW (CERN Relocated Women). Food Translations: French-English battre au fouet bouillir braiser charger congeler coucher couper cuire cuire au four cuisiner diviser égoutter émietter émincer entrepose épaissir éparpiller épépiner éponger étaler faire dorer faire frire faire revenir faire sauter farcir flamber frapper griller griller du pain hacher incorporer incorporer incorporer mettre pocher pulper remplir rôtir saupoudrer secouer servir servir à la louche servir avec une cuiller tourner trancher verser whisk boil braise load freeze layer cut simmer bake cook divide - separate drain crumble mince store thicken spread remove seeds, stones sponge show, display brown deep fry shallow fry sauté stuff [something] flambé beat grill / broil / BBQ toast chop fold in mix fold in put poach mash fill roast sprinkle on top shake serve ladle up spoon [spoon out] stir slice pour Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and www.Larousse.com. Property of CREW (CERN Relocated Women).
