French cooking terms (R-Z)

Ragoût

A very popular example of French cooking terms that went mainstream. A ragoût is a stew.

Réchauffée

Reheated food.

Repere

Flour mixed with water or egg white and used to seal pans when cooking food slowly. Often used when cooking a ragoût.

Revenir

To quickly fry meats or vegetables in hot fat to warm them through.

Rocher

A rocher, or one-handed quenelle, is a way to give a beautiful oval shape to a homogenous mass of food — like ice cream, sorbet or even beef tartare. The shape is formed by scooping with one spoon and smoothing it with the other (usually the spoons are warm if its a cold mass).

Roux

Melted butter to which flour has been added – used as a thickener for sauces or soups.

Rouille

A garlic and oil emulsion used as flavouring.

Sauté

To cook a food quickly in a hot fat.

Sautoir

A deep frying pan with a lid – used for recipes that require fast frying then slow cooking.

Terrine

A Pâté or similar mixture of minced ingredients is baked or steamed in a loaf shaped container.

Timbale

A dish cooked in a mold that is higher than it is wide and has sloping sides. You can read a recipe for an asparagus and ham timbale.

Velouté

A type of sauce made from butter, flour, cream and stock. Click here to read more about sauces on Kitchen Geekery.

Vol-au-vent

A large pastry case made of puff pastry that is usually used as a container for creamed dishes, such as creamed chicken.