Week 3 Day 3
Terms
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- Poireau
- Leek.
- Poisson
- Fish.
- Poivre
- Pepper.
- Poivron
- Bell pepper.
- Pommes de terre
- Potato.
- Porc
- Pork.
- Pot de Crème
- A French dessert consisting of a rich, baked custard, usually chocolate.
- Poulet
- A young, tender spring chicken.
- Prix Fixe
- A menu offering a complete meal at a set price.
- Profiterole
- A miniature cream puff filled with either a sweet or savory cream or custard. Also a dessert consisting of small cream puffs filled with pastry cream, ice cream or Chantilly cream usually mounded into a low pyramid and topped with chocolate sauce.
- Purée
- To process food to achieve a smooth pulp.
- Quenelle
- A small ovoid dumpling made of seasoned ground fish, chicken, veal or game, bounded with panada or egg and poached in stock; usually served with a rich sauce or in a soup.
- Quiche
- A dish consisting of a pastry crust filled with a savory crust made with eggs and cream and garnished with ingredients such as cheese, bacon, ham onions, broccoli, mushrooms and/or shellfish.
- Ragoût
- Traditionally, a well-seasoned, rich French stew containing meat and vegetables and flavored with wine.
- Remouillage
- Rewetting; Used to describe a stock produced by reusing the bones from another stock.
- Rice Conde
- Thick molded rice pudding, usually topped with fruit.
- Rice Impératrice
- A rich rice pudding containing whipped cream, candied fruits, and gelatin.
- Rillette
- A dish of meat, poultry or fish slowly cooked, mashed and preserved in its own fat, packed in small pots and served cold, usually spread on toast.
- Ris
- Sweetbreads.
- Rognons
- Kidney.