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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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