French Culinary terms: Defined 

A

1. Amuse Bouche (ahm iss bush)
   
2. Agar-Agar
3. Al Dente
4. Ail
5. Al a Minute
   
   

1. Tiny bite-size morsles served before the hors d'oeuvre or first course of the meal
   
2. The vegetarian substitute for gelatine. It is an extract of seaweed found in the Indian and Pacific Ocean. It also does not melt as readily as gelatine would.  
3. A term used to describe the texture of an object, usually used for pasta. A literal translation meaning "to the teeth", revering to the firmness of the pasta, but not hard. 
4. French term for garlic 
5. Prepare on order, should not be prepare in advance.
   
   

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B

1. Bisque (bisk)
   
2. Bechamel (besh ah mel)
3. Be Noir
4. Bain Marie 
5. Beignets

1. A thick, rich creamy soup generally made of shellfish 
   
2. Basic white sauce made of milk, butter(fat) and flour 
   
3. French term for Buckwheat flour 
4. Also known as a water bath, using a deep baking pan, filled with hot  water. 
5. fritters, either sweet or savoury
   
   

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C

1. Ca Marche (sa marsh)
   
2. Consomme (con somm may) 
3. Consomme Adele
4. Confit (kon fee)
5. Chemise ( shim meez)

1. A term used during serves, to inform the chefs' that a order is to follow. 
   
2. A Basic clear soup, usually made from a stock
3. Is a clear soup which includes carrots, peas and chicken farce quenelles 
4. Meat (usually goose duck or pork) hat is slowly cooked in tis own fat and preserved with the fat packed around it as a seal.
5. French term meaning "shirt" or "vest" and the term refers culinarily to a food that is wrapped or coated with a pastry or sauce.

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D

1. Dariole (da ree ole)
   
2. Darne (darn)
3. Dalle
4. Demi-Glace

1. A small, cylindrical mold which is use to set individual savory or sweet dessert and can also be used for food that need to be steamed, baked or poached. 
2. Is a slice of round fish on the bone, also known as a steak. 
3. A thin slice of scallop 
4. Equal quantities of espagnole and brown stock thats then reduced by half.

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F

1. Foie Gras (f waa graa)
   
2. Farci ( far see)
3. Friandises (free ahn deez)

1.  An hors d'oeuvres of seasoned livers of geese, duck, chicken, or veal made into a pate. Also refer to force fad duck liver. 
2. Usually a protein product (meat or fish) thats been place into a blender and then used as a stuffing
3. either petits fours or sweet meats

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S

1. Stabilizer
   
2. Souffle 

1. These are ingredients which strengthens the protein bonds in the egg white which result in a more stable meringue. List of stabilizers: Lemon Juice, Cream of Tartar, salt, vinegar 
2. A Spongy hot dish, made from a sweet or savory mixture, lightened by stiffly beaten egg whites or  whipped cream