Small Gastronomic Glossary

A French-Swedish-English dictionary of food terminology

Liten Gastronomisk Ordlista

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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