French to English Food Glossary - Patricia Wells

Plat cuisiné: dish containing ingredients that have cooked together, usually in a sauce.
Plat du jour: today's special.
Plat principal: main dish.
Plate: flat-shelled oyster.
Plateau: platter.
Plateau de fruits de mer: seafood platter combining raw and cooked shell-fish; usually includes oysters, clams,
mussels, langoustines, periwinkles, whelks, crabs, and tiny shrimp.
Plates côtes: part of beef ribs usually used in pot-au feu.
Pleurote: very soft-fleshed, feather-edged wild mushrooms; also now being cultivated commercially in several regions
of France.
Plie: see Plaice.
Plombière: classic dessert of vanilla ice cream, candied fruit, kirsch, and apricot jam.
Pluche: small sprig of herbs or plants, generally used for garnish.
Poché: poached.
Pochouse: see Pauchouse.
Poêlé: pan-fried.
Pogne: brioche flavored with orange-flower water and filled with fruits; specialty of Romans-sur-Isère, in the Rhône-
Alpes.
Point(e) (d'asperge): tip (of asparagus).
Point (à): ripe or ready to eat, the perfect moment for eating a cheese or fruit. Also, cooked medium rare.
Poire: pear.
Poire William's: variety of pear; colorless fruit brandy, or eau-de-vie, often made from this variety of pear.
Poireau: leek.
Pois (chiche): pea (chickpea).
Poisson: fish.
d'eau douce: freshwater fish.
de lac: lake fish.
de mer: ocean fish.
de rivière: river fish.
de roche: rock fish.
fumé: smoked fish.
noble: refers to prized, thus expensive, variety of fish.
Poitrine: breast (of meat or poultry).
Poitrine demi-sel: unsmoked slab bacon.
Poitrine fumée: smoked slab bacon.
Poivrade: a peppery brown sauce made with wine, vinegar, and cooked vegetables and strained before serving.
Poivre: pepper.
d'ain: Provençal name for wild savory. Also, small goat cheese covered with sprigs of savory. Also known
as pèbre d'ail and pèbre d'ase.
en grain: peppercorn.
frais de Madagascar: green peppercorn.
gris: black peppercorn.
moulu: ground pepper.
noir: black peppercorn.
rose: pink peppercorn.
vert: green peppercorn.
Poivron (doux): (sweet bell) pepper.
Pojarski: finely chopped meat or fish shaped like a cutlet and fried.
Polenta: cooked dish of cornmeal and water, usually with added butter and cheese; also, cornmeal.
Pommade (beurre en): usually refers to a thick, smooth paste; (creamed butter).
Pomme: apple.
Pommes de terre: potatoes.
à l'anglaise: boiled.
allumettes: match-sticks; fries cut into very thin julienne.
boulangère: potatoes cooked with the meat they accompany. Also, a gratin of sliced potatoes, baked with
milk or stock and sometimes flavored with onions, bacon, and tomatoes.
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