A terrine is a cold dish, mostly French in style, made by packing chopped meat, fish, liver, or vegetables into a deep rectangular container, cooking it slowly, pressing it, chilling it, and then turning it out and cutting it into slices — so it looks like a loaf of bread made of food. The same word names the container itself, a heavy straight-sided dish with a lid, which is where the food gets its name. Modern menus stretch it further: a 'chocolate terrine' or 'fruit terrine' is anything set in that loaf shape and served cold in slices. You will meet this word on restaurant menus and in cookbooks far more than in conversation; it is a specialist food word and sounds a little fancy. It is very close to a pâté — the usual rough rule is that a pâté is smoother and spreadable while a terrine is chunkier and sliceable — but chefs use the two words loosely, and a shop may sell the same thing under either name.

法式凍派、肉凍派（把肉、魚或蔬菜壓成長條狀、冰過後切片的冷盤）；也指烤這道菜用的長方形陶皿。台灣餐廳菜單上多半直接寫 terrine 或「凍派」。