Ingrédients Alimentaires - Types d'ingrédients

milk or foods that are made from milk, such as butter and cheese

produit laitier, produits laitiers

a type of seasoning or sauce that is used to add flavor to food

condiment, assaisonnement

a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley

herbe

a type of dried plant with a pleasant smell used to add taste or color to the food

épice

a substance used to add sweetness to food or beverages

édulcorant, sucre synthétique

a liquid fat derived from plants or animals used for cooking purposes

huile de cuisson, huile alimentaire

a substance taken from animals or plants and then processed so that it can be used in cooking

gras, matière grasse

plants without true roots, leaves, or stems, which grow in or near a body of water, such as seaweeds

algues

something we can eat that grows on trees, plants, or bushes

fruit

a diverse group of organisms that include mushrooms, yeasts, and molds, characterized by their ability to decompose organic matter

champignons, fungi

a plant or a part of it that we can eat either raw or cooked

légume

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

farine

small, hard seeds that are harvested from cereal plants and used as a food source

céréale, grain

the flesh of animals and birds that we can eat as food

viande

a sweet white or brown substance that is obtained from plants and used to make food and drinks sweet

sucre

an oval or round thing that is produced by a chicken and can be used for food

œuf

a white carbohydrate food substance that exists in flour, potatoes, rice, etc.

amidon

a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

levure

a mixture of different ingredients cut up and used to stuff meat or vegetables

farce

meat of chickens, turkeys, and ducks

volaille

a mixture consisting of flour, milk, and eggs, used for making pancakes, or for covering food before frying

pâte

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

pâte

a concentrated substance derived from a natural source, often used to add flavor or fragrance to food, beverages, or other products

extrait, extrait concentré

a small cube made from dried vegetable or meat juices, used to flavor soups, etc.

bouillon cube

very small pieces of bread, used in cooking especially for coating items of food before frying

miette de pain

a type of sweet spread made by cooking fruits with sugar

confiture, confit

a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.

crème anglaise

a glossy and transparent coating applied to food for added flavor, shine, or decorative purposes

glace, glaçage

a combination of ingredients used as a filling for pastries, sandwiches, and other food items

garniture, fourrage

a substance or mixture added to food to enhance its flavor, typically consisting of herbs, spices and salt

assaisonnement, épices

a substance extracted from plants that is typically sticky and viscous in nature

gomme

a mixture of chopped fruits, spices, and sometimes meat, traditionally used as a filling in pies and desserts

mélange de fruits, farce de fruits

a concentrated liquid or paste made from boiling or simmering meat to extract its flavor and nutrients

extrait de viande, jus de viande

a soft or hard food made from milk that is usually yellow or white in color

fromage

a clarified and concentrated soup made from rich stock or broth

consommé

a decorative or flavorful element added to a dish to enhance its visual appeal or taste.

garniture, décoration

a liquid that is made by cooking meat, bones, vegetables, or fish in water, used for making gravy or soup

bouillon

a plant-based protein made from defatted soy flour used as a meat substitute in vegetarian and vegan dishes

protéine végétale texturée, protéine de soja texturée

a mixture of eggs, cream, or other ingredients used to thicken sauces or soups, often providing a smooth and rich texture

liaison

a diced vegetable mixture used in cooking for flavoring sauces, soups, and stews

mirepoix

a dish made from bread/breadcrumbs and liquid, used in stuffing, dumplings, and as a thickener for soups and sauces

panada

a mixture of food ingredients, typically cooked, that have been crushed or beaten together until they form a smooth texture

purée, mélange

a type of broth made from boiling meat, vegetables, and herbs in water

bouillon

a mixture created by blending fat and flour together, used to thicken and add flavor to various dishes

roux

a mixture of diced/shredded ingredients with dressing/sauce, used as a filling or topping for dishes like salads or tacos

salpicon, mélange de légumes

a savory or sweet dish made by baking ingredients in a mold or pastry shell

timbale

a layer of food that is spread over the top of a dish to make it taste or look better

garniture, nappage, dessus