French

[English]

Terms in French 5501-5510 of 10943

cuillerée à the

[French]

Teaspoon. Equivalent to 5 ml (1/6 fl oz).

cuillère parisienne

[French]

Melon baller. A kitchen implement with a wooden handle with a small sharp edged bowl at one end. This is used to scoop ball shapes from, particularly, melons but can also be used for other similarly textured foods such as cucumber. Larger ones are used for ice cream.

cuire

[French]

"To cook." To bake.

cuire à blanc

[French]

Bake blind

cuire au bleu

/kweer oh BLUH/
[French]

A steak cooked very rare.

cuisine

[French]

Cooking. Kitchen.

cuisine au jus

[French]

A style of cooking which avoids cream, butter and flour for sauces and relies on the cooking juices.

cuisine bourgeoise

[French]

"Bourgeois cuisine." Good family cooking. With carrots, onions and bacon, usually of braised meat or poultry. It indicates local ingredients, simply cooked.

cuisine de soleil

[French]

The contemporary cuisine of the Riviera, using the readily available fresh fruits and vegetables, olive oil, garlic and herbs of Provence - the so-called Mediterranean diet, now thought to have migrated north to central London.

cuisine de terroir

[French]

Regional cooking. The cooking based on the land of a particular area.