What is the French term for juice?

The French term for juice is "Jus." In culinary terminology, "jus" typically refers to a sauce made from the natural juices released by meat during cooking, often enhanced with additional ingredients for flavor. This term is widely used in gastronomy to describe the rich and flavorful liquid that can accompany various dishes, particularly in French cuisine.

Understanding this term is essential for anyone studying or working in nutrition or culinary arts, as it highlights the importance of natural flavors and cooking techniques that enhance the eating experience. Additionally, recognizing the specific terms used in different culinary contexts can aid in communication and enhance the understanding of recipes and food descriptions.