Cooking in France is an art form, and whether you’re following a French recipe or discussing culinary techniques, knowing the right vocabulary is essential. This list will help you navigate the kitchen and cook like a pro in French.
1. Cooking Verbs (Les Verbes de Cuisine)
These are the key actions used in cooking and preparing food.
- Cuisiner – To cook
- Cuire – To cook (something)
- Faire bouillir – To boil
- Faire frire – To fry
- Griller – To grill
- Rôtir – To roast
- Émincer – To slice thinly
- Hacher – To chop
- Mélanger – To mix
- Battre – To whisk/beat
- Assaisonner – To season
- Ajouter – To add
- Éplucher – To peel
- Faire sauter – To sauté
- Faire mijoter – To simmer
- Dorer – To brown
- Cuire à la vapeur – To steam
- Pocher – To poach
- Pétrir – To knead
- Réchauffer – To reheat
Example Sentence:
- Il faut mélanger les ingrédients avant de les faire cuire. (You have to mix the ingredients before cooking them.)
2. Kitchen Utensils (Les Ustensiles de Cuisine)
These are the common tools and utensils used in the kitchen.
- La casserole – The saucepan
- La poêle – The frying pan
- Le couteau – The knife
- La cuillère en bois – The wooden spoon
- La spatule – The spatula
- Le fouet – The whisk
- Le bol – The bowl
- Le mixeur – The blender
- La râpe – The grater
- La louche – The ladle
- Le presse-ail – The garlic press
- La planche à découper – The cutting board
- Le rouleau à pâtisserie – The rolling pin
- La passoire – The strainer
- Le tamis – The sieve
- Le tire-bouchon – The corkscrew
- Le moule à gâteau – The cake pan
- Le minuteur – The kitchen timer
Example Sentence:
- Utilise le fouet pour battre les œufs. (Use the whisk to beat the eggs.)
3. Cooking Ingredients (Les Ingrédients de Cuisine)
Key ingredients commonly used in French cooking.
- La farine – Flour
- Le sucre – Sugar
- Le sel – Salt
- Le poivre – Pepper
- L’huile d’olive (f) – Olive oil
- Le beurre – Butter
- Le lait – Milk
- Le vinaigre – Vinegar
- La levure – Yeast
- La crème – Cream
- Le bouillon – Broth
- Les herbes de Provence – Provençal herbs
- Le thym – Thyme
- Le romarin – Rosemary
- Le basilic – Basil
- Le persil – Parsley
- L’ail (m) – Garlic
- L’oignon (m) – Onion
- La moutarde – Mustard
Example Sentence:
- Ajoute du thym et du romarin pour assaisonner le poulet. (Add thyme and rosemary to season the chicken.)
4. Cooking Measurements (Les Mesures de Cuisine)
Words related to measurements and quantities used in recipes.
- Une pincée de… – A pinch of…
- Un litre – A liter
- Un kilo – A kilogram
- Un gramme – A gram
- Un centilitre – A centiliter
- Un morceau de… – A piece of…
- Une cuillère à soupe – A tablespoon
- Une cuillère à café – A teaspoon
- Un verre – A glass (as a unit of measurement)
- Une tranche de… – A slice of…
- Un bol de… – A bowl of…
- Une boîte de… – A can of…
- Une tasse de… – A cup of…
Example Sentence:
- Ajoutez une pincée de sel et une cuillère à café de sucre. (Add a pinch of salt and a teaspoon of sugar.)
5. Cooking Techniques (Les Techniques de Cuisine)
Various cooking methods and techniques.
- La cuisson à feu doux – Cooking on low heat
- La cuisson à feu vif – Cooking on high heat
- La cuisson à point – Cooking to medium (for meat)
- La cuisson bleue – Rare (for meat)
- La cuisson saignante – Rare to medium-rare (for meat)
- La cuisson bien cuite – Well-done
- Le bain-marie – Double boiling
- La marinade – Marinating
- Le flambage – Flambéing (cooking with fire/alcohol)
- La réduction – Reducing a sauce
- La caramélisation – Caramelization
- L’émulsion (f) – Emulsifying
Example Sentence:
- Il préfère son steak saignant, pas bien cuit. (He prefers his steak rare, not well-done.)
6. Baking Vocabulary (Le Vocabulaire de la Pâtisserie)
Terms related to baking, desserts, and pastries.
- Pétrir la pâte – To knead the dough
- La pâte – The dough
- Le gâteau – The cake
- La tarte – The tart
- Les biscuits (m) – Cookies
- La levure chimique – Baking powder
- La levure de boulanger – Yeast (for bread)
- Le chocolat fondu – Melted chocolate
- La pâte feuilletée – Puff pastry
- Le glaçage – The icing/frosting
- Le moule – The baking mold
- L’étalement de la pâte – Rolling out the dough
- Faire fondre – To melt
- Tamiser – To sift
Example Sentence:
- Il faut pétrir la pâte avant de la laisser reposer. (You need to knead the dough before letting it rest.)
7. Common Dishes in French Cooking (Les Plats Courants dans la Cuisine Française)
Names of typical dishes found in French cuisine.
- Le coq au vin – Chicken in wine
- Le bœuf bourguignon – Beef stewed in red wine
- La quiche Lorraine – Quiche with bacon and cheese
- Le gratin dauphinois – Potato gratin
- Les escargots – Snails
- La ratatouille – Vegetable stew
- La soupe à l’oignon – French onion soup
- Le foie gras – Duck or goose liver pâté
- La bouillabaisse – Fish soup
- Le cassoulet – Bean and meat stew
- Le croque-monsieur – Grilled ham and cheese sandwich
- Les crêpes – Crepes
- Le soufflé – Soufflé
Example Sentence:
- Le bœuf bourguignon est un plat classique de la cuisine française. (Beef bourguignon is a classic French dish.)
8. Food Presentation (La Présentation des Plats)
Words related to the presentation and plating of food.
- Dresser une assiette – To plate a dish
- La garniture – The garnish
- Le nappage – The sauce coating
- La présentation – The presentation
- Le décor – The decoration
- Le filet – A thin slice or cut of meat
- Le carpaccio – Thin slices of raw meat or fish
- L’assiette composée – A mixed plate
- Le coulis – A fruit or vegetable purée
- En tranche fine – Thinly sliced
Example Sentence:
- La présentation du dessert était aussi belle que son goût. (The presentation of the dessert was as beautiful as its taste.)
9. Useful Cooking Phrases
Common phrases you’ll encounter or use in the kitchen.
- C’est prêt ! – It’s ready!
- Laissez mijoter pendant 20 minutes. – Let it simmer for 20 minutes.
- Mettez-le au four à 180 degrés. – Put it in the oven at 180 degrees.
- Goûtez et ajustez l’assaisonnement. – Taste and adjust the seasoning.
- Faites chauffer l’huile dans la poêle. – Heat the oil in the pan.
- Ajoutez les légumes coupés en dés. – Add the diced vegetables.
- Laissez refroidir avant de servir. – Let it cool before serving.
- Servez chaud. – Serve hot.
- Mélangez bien les ingrédients. – Mix the ingredients well.
- Faites fondre le beurre à feu doux. – Melt the butter on low heat.
Practice Quiz
Test your knowledge with this short quiz:
- How do you say “to boil” in French?
- What is the French word for “whisk”?
- Translate: “Add a pinch of salt and mix the ingredients.”
- What’s the French term for “to simmer”?
- How do you say “the oven” in French?
Conclusion
With this complete French cooking vocabulary sheet, you’ll be able to follow French recipes, describe cooking techniques, and talk about ingredients with ease. Whether you’re a home cook or a professional, these terms will help you navigate the kitchen confidently. From preparing classic French dishes to understanding the nuances of cooking methods, you’ll be speaking the language of French cuisine in no time. Bon appétit !
