The KudoZ open glossary is a browsable glossary of terms translated via the KudoZ term help network.

French to English Cooking / Culinary Translation Glossary

French term		English translation
effeuillée de cabillaud		flaked cod
effeuillée de saveurs du Languedoc		a medley of flavours of the Languedoc	MoiraB
Entered by: MoiraB
Effiloché de brandade de morue		shredded brandade (salt cod preparation)
embeurré		buttered
emporte-pièce		corer or pastry/cookie cutter
en 3 fois		a third at a time	Sheila Wilson
Entered by: Sheila Wilson
en assemblage		pre-prepared or ready-made
en belle Americaine		in (true) American style
en chemise		Parcels	Mark Nathan
Entered by: Mark Nathan
en cocarde		rosette	A-R-Traduction
Entered by: A-R-Traduction
en cocotte cristalline		in a crispy nest	Philippa Smith
Entered by: Philippa Smith
en cocotte luttée		sealed with a [pastry] crust	Roberta Beyer
Entered by: Roberta Beyer
en croûte d'herbes de noisette		in an herb pastry with hazelnuts
en deux temps/en trois temps		twice-baked/in batches of three	NancyLynn
Entered by: NancyLynn
en filet		trickle steadily
En témoignent		Proof of this is frogs legs [x, y, z ]
en tortesse		"en tortesse"
encanaillé		with a twist	Sandra Mouton
Entered by: Sandra Mouton
engendrer les plus nobles associations		create the most noble pairings
entre pince		lobster knuckle
ENTREMETS ET PÂTISSERIES		DESSERTS AND PASTRIES
entremets [as applied to describing cutlery etc.]		dessert (the term can apply to several different types of courses in a meal)	Tony M
Entered by: Tony M
equeuter		remove/ pull off stems or stalks
escargots en corolle		corolla of escargots
Espace Dégustation		(food) tasting area
espuma de potimarron		pumpkin froth
et leur cortège		and accompaniments
etuve		steam oven
Evasion (autour de l’agneau de lait)		escape
Expression d'oléagineux		nut oil	Mark Nathan
Entered by: Mark Nathan
extra-fins de la mer		Sea spaghetti
façon "entre ciel et mer"		laisser tel quel / leave as is	NancyLynn
Entered by: NancyLynn
fagotin		roll
faire bloquer la gelée		allow the jelly to set	Stephen Rifkind
Entered by: Stephen Rifkind
faire chanter		bring out the flavours/are the perfect accompaniment	Mark Nathan
Entered by: Mark Nathan
faire suer, ciselé		sweat/finely chopped
faire tomber		wilt	Kimberly De Haan
Entered by: Kimberly De Haan
faire une emulsion		make into an emulsion
faisandé		matured
familles gustatives		taste groups

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