| 100% | ENCORES | 7 | French term for additional performances |
| 70% | MATINEE | 7 | French term for an afternoon performance |
| 57% | AUREVOIR | 8 | French term for goodbye |
| 57% | ALAMODE | 7 | French term for fashionable |
| 57% | AUNATUREL | 9 | French term for naked |
| 56% | SEC | 3 | French term for "dry" wine |
| 56% | SOIDISANT | 9 | French term for "self-proclaimed" |
| 55% | BEIGNET | 7 | French term for sweet fried dough |
| 55% | BARRIQUE | 8 | French term for a wine barrel |
| 55% | POUSSIN | 7 | French term for a young chicken |
| 55% | SOUBISE | 7 | French term for white onion sauce |
| 55% | GROTTES | 7 | French term for naturally occurring caves |
| 55% | VENDANGE | 8 | French term for the grape harvest |
| 54% | SOMMELIER | 9 | French term for wine steward or connoisseur |
| 54% | BIENCUIT | 8 | French term for a well done steak |
| 54% | DEMIGLACE | 9 | French term for a highly reduced stock |
| 54% | FRAPPE | 6 | French term for served on shaved ice |
| 54% | COMPOTE | 7 | French term for stewed or preserved fruit |
| 54% | BRUNOISE | 8 | French term for very finely chopped vegetables |
| 54% | TOUPEE | 6 | French term for a gentleman's hairpiece |
| 54% | HARICOT | 7 | The French term for "bean" |
| 53% | CROUTON | 7 | French term for cubed fried bread for soup |
| 53% | BLANCHE | 7 | French term for dipping veggies in boiling water |
| 53% | COULIS | 6 | French term for thick sauce made from fruit |
| 53% | JULIENNE | 8 | French term for cutting veggies into fine strips |
| 53% | JULIENNE | 8 | French term for cutting veggies into thin strips |
| 53% | CHAPEAU | 7 | French term for a hat or head covering |
| 53% | CROCHET | 7 | French term for creating fabric with hooked needle |
| 53% | SAC | 3 | French term for a dead end; cul-de-__ |
| 52% | BAINMARIE | 9 | French term for a chef's hot-water bath |