SS1 Catering Craft Practices Lesson Note on Translation of Basic Culinary Terms from English to French and Vice Versa

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TRANSLATION OF BASIC CULINARY TERMS FROM ENGLISH TO FRENCH AND VICE VERSA.

FRENCH TERMS FOR FOOD COMMODITIES.

ENGLISH	FRENCH
Butter	Beurre
Rice	Riz
Salt	Le sel
Thyme	Le thym
Garlic	Ail
Fish	Poisson
Curry	Le kari
Soup	Potage
Bacon	Le lard
Cabbage	Le chou verts
Vegetable	Legumes
Macaroni	Le macaroni
Flour	Farine
Poultry	La volaille
Peas	Les petits pois
Melon	Le melon
Pineapple	L’ananas
Mushroom	Champignon
Nutmeg	La musade
Bone	L’os

 

FRENCH TERMS FOR CATERING STAFF

ENGLISH	FRENCH
Headwaiter	Maître d’ hotel
Kitchen staff	Le brigade de cuisine
Head chef	Le chef de cuisine
Assistance cook	Le commis
Pastry cook	Le patisseur
Fish cook	Le poissionnier
Kitchen porter	Le garcon d’ office
Roast cook	Le Rotisseur
Station waiter	Chef de rang
Waiter	Commis de rang
Floor waiter	Chef d’ etage
Wine waiter/butler	Sommelier
Buffet waiter	Chef de buffet
Sauce cook	Le saucier
Still room maid	La fille d’ office
Still room man	Le garcon d’office
Lounge waiter	Chef de sale
Assistance station waiter	Demi –chef de rang
The announcer	L’aboyeur
Carver	Trancheur

 

FRENCH TERMS FOR DISHES

ENGLISH	FRENCH
Fried eggs	Oeufs frits
Onion sauce	Sauce espangnole
Fish salad	Salade de poisson
Braised rice	Riz pillaf
Braised rice with cheese	Riz pillaf au fromage
Braised rice with mushrooms	Riz pillaf aux champignons
Spaghetti bolognaise	Spaghetti bolonaise
Spaghetti with tomatoes sauce	Spaghetti napolitaine
Boiled chicken with rice and supreme sauce	Poulet poche au riz,sauce supreme
Grilled chicken	Poulet grille
Brown mutton stock	Fond brun de mutton

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