| Term: | Definition: |
| Beurre- | butter |
| Biftek Poêlé au Coulis de Poireaux- | steak with leek sauce |
| Carotte- | carrot |
| Confiture- | jelly |
| Coquilles St. Jacques Meunière- | butter lemon scallops |
| Coulis- | sauce made from pureed vegetables or fruits used as garnish or base |
| Croissants- | a rich, crescent-shaped roll of puff pastry |
| Croque-Monsieur- | French ham and cheese sandwich |
| Cuisine bourgeoise- | hearty home cooking for the family |
| Cuisine régionale- | regional style which makes use of local ingredients |
| Eau- | water |
| Escargot- | snails |
| Fondue- | a dish of melted cheese in which small pieces of food are cooked/dipped |
| Gateau- | cake |
| Glace- | ice cream |
| Haute cuisine- | an extravagant, classical style consisting of a multi-course meal served at high-class eateries |
| Nouvelle cuisine- | cuisine of lighter food using minimum amounts of dairy product ,such as cream and butter, and flour for sauce creation |
| Petits pois- | peas |
| Poire- | pear |
| Pomme- | apple |
| Soupe- | soup |
| Tarragon- | aromatic Eurasian herb having lace shape leaves and small flower heads |
| Tarte au soufflé de tomates et basilica- | tomato basil tart |
| Tarte aux Pommes- | apple tart |
| Viande- | meat |