Glossary of French Culinary Terms C to E
French Cooking Terms in Menus and Recipes can be Confusing
Aug 17, 2008
On menus, it sometimes seems that French terms are used to make a dish seem fancier or more exotic than it is. Thus a modest dish of fried chicken livers becomes Foie de Volalaille Sautée. You would pay more for that, wouldn't you?
In recipes, these terms become a kind of shorthand for the recipe writer, describing a preparation in many fewer words. Instead of asparagus soaked in a dressing of oil, vinegar and herbs, the recipe may simply describe it as “asparagus vinaigrette.” The goal of this glossary is to help decipher those pesky French terms.
See also the Glossaries A to B, F to O, or P to Z.
Go to Wiktionary for pronunciations.
Glossary of French Cuisine C to E
Term Definition
Café- coffee –or-- a small shop that sells coffee drinks
Cailles- quail
Calvados- famous apple brandy of Normandy
Canapé- an appetizer, broadly, but more specifically a small piece of bread with a highly seasoned topping
Canard- duck
Capilote- turkey
Caramel- sugar, heated to the point that it begins to brown e.g. crème caramel
Caramelisé- caramelize, to heat foods containing sugar (notably onions or carrots) until they turn light brown
Cassoulet- casserole of navy beans, goose or other meats
Céleri- celery –or-- celery root, celeriac
Cerises- cherries
Champignons- mushrooms
Charcuterie- cold cuts platter –or-- a shop that specializes in sausages, etc.
Chateaubriand- the center cut of a beef fillet, usually roasted or broiled whole and sliced at the table
Chaud- hot
Chausseur- hunter style: e.g. chicken chausseur: cooked in white wine, herbs, tomato paste or sauce and mushrooms (similar to chicken cacciatore)
Chèvre- soft goat's cheese
Chevreuil- venison
Chiffonade- finely shredded romaine or other greens, often used as a garnish
Chocolat- chocolate
Chou- cabbage
Choufleur- cauliflower
Choux- (also pâté à choux) puff pastry used in cream puffs, eclaires and profiterales
Choux de Bruxelles- Brussels sprouts
Ciboules- scallions, green onion, spring onion
Citron- lemon
Citrouille- pumpkin
Clafouti- cherry and custard tart
Coeur à la crème- literally cream hearts, a chilled mixture of cream cheese and cream, formed in heart-shaped molds, usually served with fresh berries or other fruit
Cognac- famous distilled brandy from the city of the same name
Compote- sweetened stewed fruit, cooked to keep the fruit as whole as possible
Concombre- cucumber
Consommé- a highly seasoned clear soup made from one or a combination of meats
Coq au vin- chicken braised in red wine or Sherry and herbs
Côte- a chop
Coulis- a purée, a sauce of fruit or vegetable, sometimes sweetened or flavored with herbs, but not thickened
Courgette- zucchini
Crème- cream
Crème fraîche- naturally matured cream, slightly sour-flavored
Crèpe- thin pancakes, often with either sweet or savory fillings
Cresson- watercress
Crevettes- shrimp
Croissants- crescents, a light, buttery pastry, similar to puff pastry except using yeast, baked in a crescent shape
Croque monsieurs- toasted ham and cheese sandwich
Croquettes- a mixture of chopped or ground, cooked food, held together by eggs or a thick sauce, shaped, then dipped in egg and then crumbs and fried
Croûtons- toasted or fried cubes of bread, served on soups or salads
Cutlet- a small piece of meat cut from the leg or rib, usually veal or pork
Duxelles- intensely flavored seasoning or stuffing of mushrooms and shallots
Écrevisses- crayfish or crawfish
En croute- roasted or baked with a crust
En papillote- in paper, a method of cooking foods in a parchment wrapper, often used for fish and/or a vegetable medley
Entrée- the main course of an informal meal –or-- a subordinate dish served between other courses
Epinards- spinach
Escabèche- small fish such as anchovies or sardines, fried and then pickled
Estragon- tarragon
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