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French Baking Flashcards

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1
Q

Define battre.

A

To beat or whisk ingredients together until well combined.

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2
Q

What does cuire mean?

A

To cook or bake food using heat.

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3
Q

Fill in the blank: Pâte is a type of ______.

A

Dough

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4
Q

True or false: Sauté means to cook food in a small amount of fat.

A

TRUE

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5
Q

What is a moule?

A

A mold or pan used for shaping food.

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6
Q

Define réfrigérer.

A

To chill or cool food in a refrigerator.

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7
Q

Fill in the blank: Épices are used to add ______ to dishes.

A

Flavor

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8
Q

What does blanchir mean?

A

To briefly boil food and then plunge it into cold water.

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9
Q

True or false: Fouetter means to fold ingredients gently.

A

FALSE

Fouetter means to whisk or beat ingredients.

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10
Q

What is a four?

A

An oven used for baking and roasting.

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11
Q

Define caraméliser.

A

To caramelize by cooking sugar until it turns brown.

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12
Q

Fill in the blank: Garnir means to ______ a dish.

A

Garnish

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13
Q

What does mariner mean?

A

To marinate food in a seasoned liquid.

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14
Q

True or false: Rôtir means to steam food.

A

FALSE

Rôtir means to roast food.

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15
Q

What is a casserole?

A

A dish that is baked in an oven, often with a lid.

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16
Q

Define saler.

A

To salt food for flavoring or preservation.

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17
Q

Fill in the blank: Pâtisserie refers to ______.

A

Pastry

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18
Q

What does découper mean?

A

To cut or slice food into pieces.

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19
Q

True or false: Braiser means to cook food slowly in liquid.

A

TRUE

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20
Q

What is a soup in French cooking?

A

A liquid dish typically made by boiling ingredients in water.

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21
Q

Define glacer.

A

To coat food with a glossy icing or glaze.

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22
Q

Fill in the blank: Crème means ______.

A

Cream

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23
Q

What does fumer mean?

A

To smoke food, often for flavoring.

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24
Q

True or false: Peler means to peel or remove the skin.

A

TRUE

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25
What is a **tarte**?
A pastry dish filled with sweet or savory ingredients.
26
Define **mélanger**.
To mix or combine ingredients together.
27
Fill in the blank: **Boulangerie** is a place that sells ______.
Bread
28
What does **réduire** mean?
To reduce a liquid by boiling to concentrate flavors.
29
True or false: **Emulsionner** means to create a stable mixture of oil and water.
TRUE
30
What is a **bouquet garni**?
A bundle of herbs used to flavor dishes.
31
Define **tremper**.
To soak food in liquid for flavor or texture.
32
Fill in the blank: **Friture** refers to ______ food.
Fried
33
What does **simmer** mean in French cooking?
To cook gently just below boiling point.
34
True or false: **Confit** is a method of preserving food in fat.
TRUE
35
What is a **pâté**?
A mixture of ground meat and fat, often spreadable.
36
Define **sous-vide**.
A cooking method where food is vacuum-sealed and cooked slowly in water.
37
Fill in the blank: **Zeste** is the ______ of citrus fruits.
Peel
38
What does **boulanger** mean?
A baker, specifically one who makes bread.
39
True or false: **Chiffonner** means to crumple or wrinkle ingredients.
TRUE
40
What is a **crêpe**?
A thin pancake that can be sweet or savory.
41
Define **blanchir**.
To briefly cook food in boiling water and then cool it.
42
Fill in the blank: **Mousse** is a ______ dessert.
Light
43
What does **saler** mean?
To add salt to food for flavor.
44
True or false: **Griller** means to cook food on a grill.
TRUE
45
What is a **poulet**?
Chicken, often used in various dishes.
46
Define **caramel**.
A sweet substance made by heating sugar until it melts.
47
Fill in the blank: **Biscuit** is a type of ______.
Cookie
48
What does **sauter** mean?
To jump or cook quickly in a small amount of fat.
49
True or false: **Pâtisserie** refers to a bakery specializing in pastries.
TRUE
50
What is a **sauce**?
A liquid or semi-liquid mixture used to enhance flavor.
51
Define **vinaigrette**.
A dressing made from oil and vinegar.
52
Fill in the blank: **Braise** means to ______ food slowly.
Cook
53
What does **flamber** mean?
To flambé means to ignite alcohol in a dish.
54
True or false: **Ragoût** is a type of stew.
TRUE
55
What is a **tart**?
A pastry with a filling, typically open-faced.
56
Define **poulet rôti**.
Roast chicken, often seasoned and cooked whole.
57
Fill in the blank: **Chocolat** is the French word for ______.
Chocolate
58
What does **crust** refer to in baking?
The outer layer of baked goods, often flaky or crunchy.
59
True or false: **Tartiner** means to spread a topping on bread.
TRUE
60
What is a **sorbet**?
A frozen dessert made from fruit puree and sugar.
61
Define **gâteau**.
A cake, often layered and decorated.
62
Fill in the blank: **Pêche** is the French word for ______.
Peach
63
What does **émincer** mean?
To slice food into thin pieces.
64
True or false: **Fouler** means to crush or press ingredients.
TRUE
65
What is a **cuisine**?
A style or method of cooking, often associated with a culture.
66
Define **poulet basquaise**.
A chicken dish cooked with peppers and tomatoes.
67
Fill in the blank: **Fève** is the French word for ______.
Bean
68
What does **tart** mean in French cooking?
A pastry dish with a filling, usually sweet.
69
True or false: **Siphon** is a tool used for whipping cream.
TRUE
70
What is a **canelé**?
A small French pastry with a soft custard center and caramelized crust.
71
Define **pâté en croûte**.
A meat pie baked in pastry crust.
72
Fill in the blank: **Bière** is the French word for ______.
Beer
73
What does **tremper** mean?
To soak food in liquid to enhance flavor.
74
True or false: **Mélanger** means to combine ingredients together.
TRUE
75
What is a **biscuit**?
A small, typically sweet baked good.
76
Define **soupe**.
A liquid dish made by boiling ingredients in water.
77
Fill in the blank: **Conserve** is a type of ______.
Preserve
78
What does **fouetter** mean?
To whisk or beat ingredients vigorously.
79
True or false: **Saler** means to sweeten food.
FALSE ## Footnote **Saler** means to add salt.
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