Small Gastronomic Glossary
A French-Swedish-English dictionary of food terminology
Liten Gastronomisk Ordlista
| VOLAILLE, f | FÅGEL | POULTRY |
| aiguillette, f | tunn skiva från bröstet | thin slice from the breast |
| aile, f | bröstbit, vinge | breast on the bone, wing |
| caille, f | vaktel | quail |
| canard de Barbarie | stor sorts anka (mindre fet) | (big) type of duck (less fatty), Barbary duck |
| canard, m | anka | duck |
| canette, f, caneton, m | liten anka | small duck, duckling |
| carcasse, f | skrov | carcass |
| chapon, m | kapun (kastrerad tupp) | capon |
| coq, m | tupp | cock |
| coquelet | liten kyckling | small chicken |
| cuisse (f) (de canard) | (ank-) lår | leg (of duck) |
| dinde, f (dindon, m) | kalkon | turkey |
| fermier | uppfödd på landet | ~ free range |
| filet / escalope / blanc / suprême de poulet | kycklingbröst | boned breast of chicken |
| foie (m) gras d’oie/de canard | gås/anklever | goose/duck foie gras |
| gésier, m | ankmage (god i sallad, stekt) | gizzard |
| lapereau, m | ungkanin | baby rabbit |
| lapin, m | kanin (kategoriseras som fågel) | rabbit (categorised as fowl) |
| magret/filet de canard, m | ankbröst | duck’s breast (off the bone), fillet |
| oeuf, m, oeufs, pl. | ägg [öf] i sing., [ö] i pl. | egg |
| oie, f | gås | goose |
| pintade, f | pärlhöna (som smakrik kyckling med mörkare kött) | guinea fowl |
| pintadeau, m | 11 veckor gammal pintade | 11 weeks old pintade |
| plumé | plockad | plucked |
| poularde, f | gödd unghöna | young chicken |
| poule, f | höna | hen |
| poulet, m (poulet de Bresse, patte noire, poulet jaune…) | kyckling (~ 3 månader) | chicken (~ 3 months) |
| poussin, m | liten kyckling (~1 månad) | small chicken (~1 month) |
| préparé pour rôtir | uppbunden | trussed |
| râble, m (de lapin) | (kanin) rygg | saddle (of rabbit) |
| vidé et paré | urtagen och iordninggjord | drawn and prepared |
| volaille, f | tamfågel | fowl |
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