Préparation des Aliments et des Boissons - Nourriture Préparée

(of food, particularly pasta) cooked just enough to still have a firm texture when bitten into, without being overly soft or mushy

al dente

(of food) coated or served with a generous amount of freshly ground black or mixed peppercorns

au poivre, poivré

(of a dish or beverage) made or served with milk as an ingredient

au lait

(of food) made with diced meat that was cooked in a cream sauce with mushrooms and peppers

à la king, à la crème roi

prepared or served with a topping of breadcrumbs, cheese, or butter

gratiné, au gratin

(of food) served along with the natural juices of the food or a sauce made from those juices

au jus

(of food) prepared simply and without additional seasonings or flavorings

naturel, sans ajout

(of food) prepared by being placed inside a folded pouch made of parchment paper or aluminum foil, then baked

cuit en papillote, préparé en papillote

(of meat or fish) cooked inside a bladder, typically from a pig, or other casing, often to preserve moisture and enhance flavor

dans un intestin, en boyau

(of food) baked or cooked inside a pastry crust, such as a meat or vegetable filling wrapped in puff pastry or another type of dough

en croûte, dans une croûte

(of food) skewered and cooked on a broiler or grill

brochetté, à la brochette

referring to a dish served with a particular style or fashion often used to describe a dessert topped with ice cream, or a dish served with a specific sauce or garnish to enhance its flavor or presentation

à la mode, à la façon

coated with bread crumbs

pané, en chapelure

to cook food to a desired temperature, rapidly chill it, and store it in a chilled state for later use

cuire-choisir, préparer-refroidir

(of food) cooked by being fully submerged in hot oil

frit profond, frit à l'huile profonde

(of food) highly seasoned, often with hot spices or mustard

assaisonné, épicé

cooked or prepared to the desired level of completion

bien cuit, terminé

(of food, usually nuts or seeds) roasted in a dry pan or oven without the addition of any fats or oils

torréfié à sec, grillé à sec

(of food) prepared using a technique where alcohol is added to a dish and ignited to create a burst of flames

flambé

cooked in very hot oil

frit, frite

(of glass) having a textured surface that diffuses light for privacy while still letting light through

sablé, découpé

mild or soft in manner, action, or effect

doux, gentil

(eggs) boiled with both the white and yolk firm

dur à cuire, cuit dur

having joints, segments, or sections

articulé, jointé

prepared and ready to be cooked in an oven without further preparation

prêt à cuire, prêt à mettre au four

cooked or prepared excessively, resulting in an undesirable outcome

trop cuit, excessivement cuit

very hot, often to the point of steaming or emitting heat

brûlant, chaud bouillant

partially or fully cooked before being packaged or sold

précuit, précuisiné

(of meat) cooked for a short time in a way that the flesh is still red inside

saignant

(of food) cooked in an oven or over an open flame until the food is browned on the outside and cooked through on the inside

rôti, cuit au four

prepared by being baked with a creamy sauce or milk

gratiné, à la crème

(of food) exposed to smoke from burning wood or other materials during the cooking or preservation process

fumé

(eggs) boiled for a short time, with a runny or partially set yolk

à la coque, oeuf mollet

cooked slowly in a liquid until it becomes tender and flavorful

braisé, cuit à l'étouffée

a dish made from an egg that is fried on one side until the white is set and the yolk is still runny

au plat, à l'œuf au miroir

(of food) not having been heated or prepared for eating

cru, non cuit

not fully cooked or not cooked to the desired level

mal cuit, pas assez cuit

(of meat) completely cooked in a way that there is not any pink flesh inside

bien cuit

(of vegetables) cut into short narrow strips

en julienne

cooked with mushrooms, shallots, and herbs, often finished with a wine-based sauce

chassé, à la chasseur

preserved using methods like salting or smoking to prevent spoilage and enhance taste

séché, conservé

(of food) stuffed or filled with a mixture of ingredients

farci, fourré

cooked with onions, which are often diced or sliced and fried until golden brown and caramelized

lyonnaise, préparée à la lyonnaise

(of food, typically chicken or veal) cooked with tomatoes, onions, garlic, and wine

marengo

a dish made of seafood, such as lobster, shrimp, or scallops, cooked in a creamy sauce

nouvelle-bourgh, plat de fruits de mer

(of food) made with potatoes, often mashed or sliced, as a key ingredient or featured element

parmentier, à la parmentière

(of food) characteristic of the food of Provence in southeastern France, known for its use of fresh ingredients like tomatoes, garlic, and herbs, often prepared with simple techniques like grilling or stewing

provençal, provençale

(of food) not seasoned, garnished, or prepared with additional ingredients or sauces

non assaisonné, nature

a cooking technique where food, typically fish, is coated or garnished with almonds or almond flakes

amandine