| 1. à la carte | A. sweet fruity or spicy spirit drunk after a meal or used to flavor desserts |
| 2. à la mode | B. small layered, iced cakes |
| 3. apéritif | C. (vegetable) stew |
| 4. au jus | D. small thin slice of meat, usually chicken or veal |
| 5. A votre santé | E. before-dinner drink |
| 6. bouillabaisse | F. in natural juices |
| 7. brasserie | G. set menu, with one price for all |
| 8. casse-croûte (Canada) | H. individually served dishes in a restuarant that are priced separately |
| 9. cordon bleu | I. verbal toast |
| 10. entrecote | J. steak taken from between the ribs in the sirloin area |
| 11. escalope | K. stuffed with Swiss cheese and ham |
| 12. filet mignon | L. sweet pastries or pastry shop |
| 13. fois gras | M. earthenware cooking container |
| 14. fondue | N. restaurant w/ bar |
| 15. galette | O. snack bar |
| 16. au gratin, gratinée | P. goose liver |
| 17. liqueur | Q. round thin cake sometimes covered with butter and sugar |
| 18. pâtisserie | R. literally "cute steak" this is a very tender center cut of steak |
| 19. petits fours | S. southern France favorite fish chowder. |
| 20. quiche | T. egg tart filled with cheese, onions, ham or other ingredients |
| 21. ragout | U. provençal vegetable ragout with/ onions, eggplants, tomatoes, peppers |
| 22. ratatouille | V. in the style or fashion of, often w/ ice cream |
| 23. sauter (sauté) | W. food that is browned on top, usually with cheese and/or bread crumbs |
| 24. table d'hôte | X. To cook quickly in hot pan, tossing the food so that it "jumps". |
| 25. terrine | Y. Prized fungus with strong flavor found under the ground, expensive |
| 26. truffle | Z. Sauce kept warm over flame for dipping bread, meat and vegetables. |