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The process of cutting food in a specific way to assist with the preparation of the item. When vegetables such as beans, peppers or potatoes are cut into long thin strips, the preparation process refers to the vegetables as being "frenched".

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A thin strip of potato, usually cut 3 to 4 inches in length and about 1/4 to 3/8 inches square that are deep fried until they are golden brown and crisp textured on the outside while remaining white and soft on the inside.

A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.

A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.

A kitchen utensil used to cut uniform shapes for French fries from raw potatoes. There are a variety of different types of cutters available that manually control the width and depth of the cut, but typically not the length.

A wooden rolling pin, which is used to prepare dough for baking, that does not have handles. This kitchen utensil is most often made from tight-grained hardwoods such as boxwood or beech wood.

A variety of pear that has a shape and appearance similar to a Bartlett pear. Very juicy in texture, the French Butter Pear provides a sweet, succulent flavor containing a hint of lemon.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor.

A small snap green or yellow bean that is long and straight in shape, tender in texture, yet crisp and very tasty.

A simple salad dressing prepared with good wine vinegar, oil, salt, pepper, and fresh green herbs, also referred to as a vinaigrette.

A type of sourdough bread that originated in France. The sourdough leavening method actually originated in France and from there, its popularity spread to many parts of Europe and then to the new world and became very popular with the pioneers during the 1849 Gold Rush in California.

A crusty yeast bread that is prepared with a dough mixed with water instead of milk. Water is also brushed or sprayed on the crust while the bread is being baked in order to make the crust very crispy.

French sea salt,

Made into a crispy textured slice of onion, this food product is typically used as a garnish to be placed as a topping over baked foods.

Natural salts gathered from the salt ponds of the Atlantic Ocean surrounding the coast of France. Three of the most common varieties available are known as Fleur de Sel and Sel Gris.

A kitchen utensil used for brewing coffee. It consists of a cylindrical glass pot and a plunger mechanism that has a metal mesh screen at one end and a handle at the other.

A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally to be baked into baguettes.

A short name commonly used to reference French-fried potatoes, the narrow potato product 3 to 4 inches in length and 1/4 inch square that is most often served in restaurants.

A vine varietal created by breeding an American and European vine.