French words in the usual gastronomic language

Abstract

This document is a compendium of French terms present in the gastronomic language of
frequent use. The most common words have been chosen with their pronunciation, meaning and image
representative to provide Gastronomy students with an easier immersion in the world
of the kitchen through the correct use of French gastronomic terminology, taking into account
tells the complexity between the sounds of that language and Spanish. This document was made with
concepts compiled from specialized gastronomic bibliography and organized as an Article
Review through the comparison of various sources at two defined moments. The first
The review was made from physical documents taken from existing books in the library of the
French Alliance between 2003 and 2012 in Quito. The second review was collated and complemented
the information physically collected from the different gastronomic information portals
available on the Internet between 2017 and 2023. Useful information was organized alphabetically
including an understandable format for pronunciation; An image is also included that allows
associate the term with the dish in question. The central objective of this document is to facilitate the
Gastronomy students their development in the kitchen and their specialized terms through
a compendium of the most common words in the culinary field but that are of ancestry
French including easy pronunciation and meaning. 66 common French terms were gathered
in everyday gastronomy.