damn french
ju·li·enne (j l - n , zhü-ly n )n. Consommé or broth garnished with long thin strips of vegetables. adj. also ju·li·ennedCut into long thin strips: julienne potatoes; julienned pork. [French, probably from the name Julienne.]
fon·due (f n-d , -dy ) n. A hot dish made of melted cheese and wine and eaten with bread. A similar dish, especially one consisting of a melted sauce in which pieces of food, such as bread, meat, or fruit, are dipped or cooked: chocolate fondue. A soufflé usually made with cheese and bread crumbs. [French, from feminine past participle of fondre, to melt. See
en·trée ( n tr , n-tr )n. The main dish of a meal. A dish served in formal dining immediately before the main course or between two principal courses. The act of entering. The power, permission, or liberty to enter; admittance.
é·clair( -klâr , klâr ) n. An elongated pastry filled with custard or whipped cream and usually iced with chocolate. [French, from Old French esclair, lightning, from esclairier, to light up, from Vulgar Latin *excl ri re, from Latin excl r re : ex-, intensive pref.; see ex- + cl rus, clear; see kel -2 in Indo-European Roots
des·sert (d -zûrt )n. A usually sweet course or dish, as of fruit, ice cream, or pastry, served at the end of a meal. Chiefly British. Fresh fruit, nuts, or sweetmeats served after the sweet course of a dinner. [French, from Old French desservir, to clear the table : des-, de- + servir, to serve; see serve.]
cuisine\Cui`sine"\ (kw?`z?n"), n. [F., fr. L. coquina kitchen, fr. coquere to cook 1. The kitchen or cooking department.2. Manner or style of cooking.
crouton (kr t n , kr -t n )n. A small crisp piece of toasted or fried bread.[French croûton, diminutive of croûte, crust, from Old French crouste, from Latin cr sta. See kreus- in Indo-European Roots.]
con·som·mé (k n s -m , k n s -m )n. A clear soup made of strained meat or vegetable stock, served hot or as a cold jelly.[French, from past participle of consommer, to use up, from Latin c nsumm re, to finish
com·pote(k m p t)n. Fruit stewed or cooked in syrup. A long-stemmed dish used for holding fruit, nuts, or candy. [French, from Old French composte, mixture, from Latin composita, feminine past participle of comp nere, to put together
chef (sh f)n. A cook, especially the chief cook of a large kitchen staff.[French, short for chef de cuisine, head of the kitchen.
cas·se·role(k s -r l )n. A dish, usually of earthenware, glass, or cast iron, in which food is both baked and served. Food prepared and served in such a dish. [French, saucepan, diminutive of Old French casse, ladle, pan, from Old Provençal cassa, from Medieval Latin cattia, dipper, from Greek kuathion, diminutive of kuathos, ladle.]
can·a·pé(k n -p , -p )n. A cracker or a small, thin piece of bread or toast spread with cheese, meat, or relish and served as an appetizer
a·pé·ri·tif (ä-p r -t f )n. An alcoholic drink taken as an appetizer before a meal.[French, from Old French aperitif, purgative, from Medieval Latin aperit vus, from Late Latin apert vus, from Latin apertus, past participle of aper re, to open. See wer-4 in Indo-European Roots.]
vaude·ville(vôd v l , v d -, vô d -)n. Stage entertainment offering a variety of short acts such as slapstick turns, song-and-dance routines, and juggling performances. A theatrical performance of this kind; a variety show. A light comic play that often includes songs, pantomime, and dances. A popular, often satirical song. [French, alteration of Old French vaudevire, occasional or topical light popular song, possibly short for chanson du Vau de Vire, song of Vau de Vire, a valley of northwest France, or perhaps dialectal vauder, to go + virer, to turn
rep·er·toire(r p r-twär )n. The stock of songs, plays, operas, readings, or other pieces that a player or company is prepared to perform. The class of compositions in a genre: has excellent command of the chanteuse repertoire. The range or number of skills, aptitudes, or special accomplishments of a particular person or group. [French répertoire, from Old French, from Late Latin repert rium.
pir·ou·ette(p r - t )n. A full turn of the body on the point of the toe or the ball of the foot in ballet.intr.v. pir·ou·et·ted, pir·ou·et·ting, pir·ou·ettes To execute a pirouette.[French, from Old French pirouet, spinning top.]
mon·tage(m n-täzh , mô -)n. A single pictorial composition made by juxtaposing or superimposing many pictures or designs. The art or process of making such a composition. A relatively rapid succession of different shots in a movie. The juxtaposition of such successive shots as a cinematic technique. A composite of closely juxtaposed elements: a montage of voices on an audiotape. tr.v. mon·taged, mon·tag·ing, mon·tag·esTo use or incorporate in a montage.[French, from monter, to mount, from Old French.
mime\Mime\, n. [L. mimus, Gr. ?, akin to ? to imitate, to mimic: cf. F. mime. Cf. 1. A kind of drama in which real persons and events were generally represented in a ridiculous manner.2. An actor in such representations.
mat·i·nee or mat·i·née(m t n- )n. An entertainment, such as a dramatic performance or movie, presented in the daytime, usually in the afternoon.[French matinée, from matin, morning, from Old French matines, matins. See matins.]
foy·ern. A lobby or anteroom, as of a theater or hotel. An entrance hall; a vestibule. [French, social center, from Old French foier, fireplace, from Vulgar Latin *foc rium, from Late Latin, neuter of foc rius, of the hearth (unattested sense), from Latin focus, fire.]
en·core (n kôr , -k r )n. A demand by an audience for an additional performance, usually expressed by applause. An additional performance in response to the demand of an audience. tr.v. en·cored, en·cor·ing, en·cores To demand an encore of. interj. Used to demand an additional performance.[French, still, yet, again, probably from Vulgar Latin *hinc ad h ram, from that to this hour : Latin hinc, from here (from hic, this) + Latin ad, to; see ad- + Latin h ram, accusative of h ra, hour; see hour.]
de·noue·ment(d n -mä )n. The final resolution or clarification of a dramatic or narrative plot. The events following the climax of a drama or novel in which such a resolution or clarification takes place. The outcome of a sequence of events; the end result. [French dénouement, from Old French desnouement, an untying, from desnouer, to undo : des-, de- + nouer, to tie (from Latin n d re, from n dus, knot. See ned- in Indo-European Roots).]
dé·cor Decoration. A decorative style or scheme, as of a room. A stage setting; scenery.[French, from décorer, to decorate, from Latin decor re, to beautify.
cin·e·ma n. A film or movie. A movie theater. Films or movies considered as a group. The film or movie industry. The art or technique of making films or movies; filmmaking. [French cinéma, short for cinématograph.
cab·a·ret (k b -r ) n. A restaurant or nightclub providing short programs of live entertainment. The floor show presented by such a restaurant or nightclub. [French, tap-room, from Middle Dutch cabret, from Old North French camberette, from Late Latin camera, room. See chamber.]
am·a·teur n. A person who engages in an art, science, study, or athletic activity as a pastime rather than as a profession. Sports. An athlete who has never accepted money, or who accepts money under restrictions specified by a regulatory body, for participating in a competition. One lacking the skill of a professional, as in an art. adj. Of or performed by an amateur. Made up of amateurs: an amateur cast. Not professional; unskillful. [French, from Latin am tor, lover, from am re, to love.]
vi·gnette n. A decorative design placed at the beginning or end of a book or chapter of a book or along the border of a page. An unbordered picture, often a portrait, that shades off into the surrounding color at the edges. A short, usually descriptive literary sketch. A short scene or incident, as from a movie. tr.v. vi·gnet·ted, vi·gnet·ting, vi·gnettes To soften the edges of (a picture) in vignette style. To describe in a brief way. [French, from Old French, diminutive of vigne, vine (from the use of vine tendrils in decorative borders).
pal·ette n. A board, typically with a hole for the thumb, which an artist can hold while painting and on which colors are mixed. The range of colors used in a particular painting or by a particular artist: a limited palette. The range of qualities inherent in nongraphic art forms such as music and literature. [French, from Old French, small potter's shovel, diminutive of pale, shovel, spade, from Latin p la. See pag- in Indo-European Roots.]
con·nois·seur n. A person with expert knowledge or training, especially in the fine arts. A person of informed and discriminating taste: a connoisseur of fine wines. [Obsolete French, from Old French connoisseor, from connoistre, to know, from Latin cogn scere, to learn, know. See cognition.]
col·lage n. An artistic composition of materials and objects pasted over a surface, often with unifying lines and color. A work, such as a literary piece, composed of both borrowed and original material. [French, from coller, to glue, from colle, glue, from Vulgar Latin *colla, from Greek kolla.]
fa·çade (f -säd ) n. The face of a building, especially the principal face. An artificial or deceptive front: ideological slogans that were a façade for geopolitical power struggles. [French, from Italian facciata, from faccia, face, from Vulgar Latin *facia, from Latin faci s. See dh - in Indo-European Roots.]
cha·teau also châ·teau (sh -t )n. pl. cha·teaus or cha·teaux (-t z ) A French castle. A French manor house. An estate where wine is produced and often bottled, especially in the Bordeaux region of France. A large country house. [French château, from Old French chastel, from Latin castellum, castle
cha·let (sh -l , sh l )n. A wooden dwelling with a sloping roof and widely overhanging eaves, common in Switzerland and other Alpine regions. A cottage or lodge built in this style. The hut of a herder in the Swiss Alps. [French, from Swiss French, possibly diminutive of *cala, shelter.]
fon·due (f n-d , -dy ) n. A hot dish made of melted cheese and wine and eaten with bread. A similar dish, especially one consisting of a melted sauce in which pieces of food, such as bread, meat, or fruit, are dipped or cooked: chocolate fondue. A soufflé usually made with cheese and bread crumbs. [French, from feminine past participle of fondre, to melt. See
en·trée ( n tr , n-tr )n. The main dish of a meal. A dish served in formal dining immediately before the main course or between two principal courses. The act of entering. The power, permission, or liberty to enter; admittance.
é·clair( -klâr , klâr ) n. An elongated pastry filled with custard or whipped cream and usually iced with chocolate. [French, from Old French esclair, lightning, from esclairier, to light up, from Vulgar Latin *excl ri re, from Latin excl r re : ex-, intensive pref.; see ex- + cl rus, clear; see kel -2 in Indo-European Roots
des·sert (d -zûrt )n. A usually sweet course or dish, as of fruit, ice cream, or pastry, served at the end of a meal. Chiefly British. Fresh fruit, nuts, or sweetmeats served after the sweet course of a dinner. [French, from Old French desservir, to clear the table : des-, de- + servir, to serve; see serve.]
cuisine\Cui`sine"\ (kw?`z?n"), n. [F., fr. L. coquina kitchen, fr. coquere to cook 1. The kitchen or cooking department.2. Manner or style of cooking.
crouton (kr t n , kr -t n )n. A small crisp piece of toasted or fried bread.[French croûton, diminutive of croûte, crust, from Old French crouste, from Latin cr sta. See kreus- in Indo-European Roots.]
con·som·mé (k n s -m , k n s -m )n. A clear soup made of strained meat or vegetable stock, served hot or as a cold jelly.[French, from past participle of consommer, to use up, from Latin c nsumm re, to finish
com·pote(k m p t)n. Fruit stewed or cooked in syrup. A long-stemmed dish used for holding fruit, nuts, or candy. [French, from Old French composte, mixture, from Latin composita, feminine past participle of comp nere, to put together
chef (sh f)n. A cook, especially the chief cook of a large kitchen staff.[French, short for chef de cuisine, head of the kitchen.
cas·se·role(k s -r l )n. A dish, usually of earthenware, glass, or cast iron, in which food is both baked and served. Food prepared and served in such a dish. [French, saucepan, diminutive of Old French casse, ladle, pan, from Old Provençal cassa, from Medieval Latin cattia, dipper, from Greek kuathion, diminutive of kuathos, ladle.]
can·a·pé(k n -p , -p )n. A cracker or a small, thin piece of bread or toast spread with cheese, meat, or relish and served as an appetizer
a·pé·ri·tif (ä-p r -t f )n. An alcoholic drink taken as an appetizer before a meal.[French, from Old French aperitif, purgative, from Medieval Latin aperit vus, from Late Latin apert vus, from Latin apertus, past participle of aper re, to open. See wer-4 in Indo-European Roots.]
vaude·ville(vôd v l , v d -, vô d -)n. Stage entertainment offering a variety of short acts such as slapstick turns, song-and-dance routines, and juggling performances. A theatrical performance of this kind; a variety show. A light comic play that often includes songs, pantomime, and dances. A popular, often satirical song. [French, alteration of Old French vaudevire, occasional or topical light popular song, possibly short for chanson du Vau de Vire, song of Vau de Vire, a valley of northwest France, or perhaps dialectal vauder, to go + virer, to turn
rep·er·toire(r p r-twär )n. The stock of songs, plays, operas, readings, or other pieces that a player or company is prepared to perform. The class of compositions in a genre: has excellent command of the chanteuse repertoire. The range or number of skills, aptitudes, or special accomplishments of a particular person or group. [French répertoire, from Old French, from Late Latin repert rium.
pir·ou·ette(p r - t )n. A full turn of the body on the point of the toe or the ball of the foot in ballet.intr.v. pir·ou·et·ted, pir·ou·et·ting, pir·ou·ettes To execute a pirouette.[French, from Old French pirouet, spinning top.]
mon·tage(m n-täzh , mô -)n. A single pictorial composition made by juxtaposing or superimposing many pictures or designs. The art or process of making such a composition. A relatively rapid succession of different shots in a movie. The juxtaposition of such successive shots as a cinematic technique. A composite of closely juxtaposed elements: a montage of voices on an audiotape. tr.v. mon·taged, mon·tag·ing, mon·tag·esTo use or incorporate in a montage.[French, from monter, to mount, from Old French.
mime\Mime\, n. [L. mimus, Gr. ?, akin to ? to imitate, to mimic: cf. F. mime. Cf. 1. A kind of drama in which real persons and events were generally represented in a ridiculous manner.2. An actor in such representations.
mat·i·nee or mat·i·née(m t n- )n. An entertainment, such as a dramatic performance or movie, presented in the daytime, usually in the afternoon.[French matinée, from matin, morning, from Old French matines, matins. See matins.]
foy·ern. A lobby or anteroom, as of a theater or hotel. An entrance hall; a vestibule. [French, social center, from Old French foier, fireplace, from Vulgar Latin *foc rium, from Late Latin, neuter of foc rius, of the hearth (unattested sense), from Latin focus, fire.]
en·core (n kôr , -k r )n. A demand by an audience for an additional performance, usually expressed by applause. An additional performance in response to the demand of an audience. tr.v. en·cored, en·cor·ing, en·cores To demand an encore of. interj. Used to demand an additional performance.[French, still, yet, again, probably from Vulgar Latin *hinc ad h ram, from that to this hour : Latin hinc, from here (from hic, this) + Latin ad, to; see ad- + Latin h ram, accusative of h ra, hour; see hour.]
de·noue·ment(d n -mä )n. The final resolution or clarification of a dramatic or narrative plot. The events following the climax of a drama or novel in which such a resolution or clarification takes place. The outcome of a sequence of events; the end result. [French dénouement, from Old French desnouement, an untying, from desnouer, to undo : des-, de- + nouer, to tie (from Latin n d re, from n dus, knot. See ned- in Indo-European Roots).]
dé·cor Decoration. A decorative style or scheme, as of a room. A stage setting; scenery.[French, from décorer, to decorate, from Latin decor re, to beautify.
cin·e·ma n. A film or movie. A movie theater. Films or movies considered as a group. The film or movie industry. The art or technique of making films or movies; filmmaking. [French cinéma, short for cinématograph.
cab·a·ret (k b -r ) n. A restaurant or nightclub providing short programs of live entertainment. The floor show presented by such a restaurant or nightclub. [French, tap-room, from Middle Dutch cabret, from Old North French camberette, from Late Latin camera, room. See chamber.]
am·a·teur n. A person who engages in an art, science, study, or athletic activity as a pastime rather than as a profession. Sports. An athlete who has never accepted money, or who accepts money under restrictions specified by a regulatory body, for participating in a competition. One lacking the skill of a professional, as in an art. adj. Of or performed by an amateur. Made up of amateurs: an amateur cast. Not professional; unskillful. [French, from Latin am tor, lover, from am re, to love.]
vi·gnette n. A decorative design placed at the beginning or end of a book or chapter of a book or along the border of a page. An unbordered picture, often a portrait, that shades off into the surrounding color at the edges. A short, usually descriptive literary sketch. A short scene or incident, as from a movie. tr.v. vi·gnet·ted, vi·gnet·ting, vi·gnettes To soften the edges of (a picture) in vignette style. To describe in a brief way. [French, from Old French, diminutive of vigne, vine (from the use of vine tendrils in decorative borders).
pal·ette n. A board, typically with a hole for the thumb, which an artist can hold while painting and on which colors are mixed. The range of colors used in a particular painting or by a particular artist: a limited palette. The range of qualities inherent in nongraphic art forms such as music and literature. [French, from Old French, small potter's shovel, diminutive of pale, shovel, spade, from Latin p la. See pag- in Indo-European Roots.]
con·nois·seur n. A person with expert knowledge or training, especially in the fine arts. A person of informed and discriminating taste: a connoisseur of fine wines. [Obsolete French, from Old French connoisseor, from connoistre, to know, from Latin cogn scere, to learn, know. See cognition.]
col·lage n. An artistic composition of materials and objects pasted over a surface, often with unifying lines and color. A work, such as a literary piece, composed of both borrowed and original material. [French, from coller, to glue, from colle, glue, from Vulgar Latin *colla, from Greek kolla.]
fa·çade (f -säd ) n. The face of a building, especially the principal face. An artificial or deceptive front: ideological slogans that were a façade for geopolitical power struggles. [French, from Italian facciata, from faccia, face, from Vulgar Latin *facia, from Latin faci s. See dh - in Indo-European Roots.]
cha·teau also châ·teau (sh -t )n. pl. cha·teaus or cha·teaux (-t z ) A French castle. A French manor house. An estate where wine is produced and often bottled, especially in the Bordeaux region of France. A large country house. [French château, from Old French chastel, from Latin castellum, castle
cha·let (sh -l , sh l )n. A wooden dwelling with a sloping roof and widely overhanging eaves, common in Switzerland and other Alpine regions. A cottage or lodge built in this style. The hut of a herder in the Swiss Alps. [French, from Swiss French, possibly diminutive of *cala, shelter.]