À Moi Paris Level 4 - ch 9 Flashcards

1
Q

Plaire à quelqu’un

A

to strike someone’s fancy, to look appealing to someone

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2
Q

Fameux

A

famous; Also meaning delicious

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3
Q

Une petite main

A

a kitchen helper; Expression

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4
Q

La cuisine

A

kitchen, cuisine; Both the room and the kind of cooking. Note also “je cuisine” (from the verb cuisiner)

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5
Q

Le four

A

the oven

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6
Q

Une cuisinière à gaz

A

a gas stove; Note : une cuisinière is also a female cook

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7
Q

Un petit rouleau

A

a small roll

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8
Q

La roquette

A

arugula

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9
Q

Le jambon de parme

A

prosciutto ham

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10
Q

Une pique

A

a small stick; Often a tooth pick

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11
Q

J’en ai l’eau à la bouche

A

it makes my mouth water; Idiom

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12
Q

Tant mieux

A

better this way, that’s a good thing; Expression

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13
Q

En verrine

A

served in a small glass cup

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14
Q

C’est bête comme chou

A

It’s easy as pie, it’s the easiest thing to do; Idiom. Literally, it means “it’s stupid as a cabagge”.

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15
Q

Une touche de

A

a touch/pinch of

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16
Q

En poudre

A

powder

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17
Q

Un espace de travail

A

work area

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18
Q

Une planche à découper

A

a cutting board

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19
Q

Un pamplemousse

A

a grapefruit

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20
Q

Le papier alu

A

foil; Short for papier aluminium

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21
Q

Rincer

A

to rinse

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22
Q

Essuyer avec un torchon

A

to wipe with a kitchen cloth

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23
Q

Dans le sens de la longueur

A

length wise; ≠ Dans le sens de la largeur

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24
Q

Un tas

A

a pile

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25
Q

Enrouler

A

to roll up

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26
Q

En deux bouchées

A

in 2 bites

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27
Q

Serré

A

tight

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28
Q

Un fagot

A

a bundle (of food or of fire wood); Don’t say the final t. This has nothing to do with the English cognate.

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29
Q

Une brochette

A

a skewer

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30
Q

Retirer

A

to remove

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31
Q

La tige

A

the stem

32
Q

Un dés

A

a dice

33
Q

S’en servir comme

A

To use it as/for

34
Q

Envelopper

A

to wrap

35
Q

Un hérisson

A

a hedgehog

36
Q

Ce n’est pas sorcier

A

it’s not rocket science; Idiom. Literally, it means it’s not witchcraft.

37
Q

Un morceau

A

a piece, a morsel; Very used in French, although students don’t usually know that word.

38
Q

Glisser

A

to glide

39
Q

Ajouter

A

to add

40
Q

Dépasser

A

to stick out; Also to pass another car when driving.

41
Q

Une rangée

A

a row

42
Q

Avoir beau + verbe

A

Even if; Expression

43
Q

La matière première

A

the raw material

44
Q

Assaisonner

A

To season; L’assaisonnement - seasoning.

45
Q

Les épices

A

spices

46
Q

Les lardons

A

thin bacon cut in dices; Extremely common ingredient in French cooking

47
Q

Les échalotes

A

shallots

48
Q

Soigner

A

to apply care to

49
Q

Émincer

A

to mince

50
Q

De fines lamelles

A

thin strips

51
Q

Une poêle profonde

A

a deep frying pan

52
Q

Fondre

A

to melt; Here: soften/become translucent

53
Q

Remuer

A

to stir

54
Q

Une casserole

A

a pan

55
Q

Il a fait chauffer

A

he heats up

56
Q

Un bouillon

A

a stock

57
Q

L’ébullition

A

the boiling (point)

58
Q

Frémir

A

To boil very low; Also to simmer

59
Q

Incorporer

A

to put it inside, to add; Implies doing it more gently than just mixing

60
Q

Touiller

A

to stir; Colloquial

61
Q

Absorber

A

to absorb

62
Q

Cuire

A

to cook; Used for the thing being cooked ex: “le poulet cuit lentement” use “préparer” if you are cooking a recipe ex:”le chef prépare un poulet au citron”

63
Q

Déguster

A

to enjoy, to savor, to eat with pleasure

64
Q

Lâcher

A

to leave, let go off; Here, slang

65
Q

Râper, la râpe

A

to shred, a shredder; A shredder - une râpe

66
Q

Un tiroir

A

a drawer

67
Q

Sauter

A

to fry up; For cooking – usually “to jump”

68
Q

Égoutter

A

to drain, drip

69
Q

La consistance

A

the texture; Also, la texture.

70
Q

Onctueux

A

moist and soft for food; Like turkey should be…

71
Q

Ferme

A

firm

72
Q

Couper le feu

A

to stop the gas/heat

73
Q

J’en verse la moitié

A

I poor half of it

74
Q

Surgelé

A

frozen; Also congelé.

75
Q

On est prêts à servir

A

We’re ready to serve

76
Q

Un plat creux

A

a deep serving dish

77
Q

Garnir

A

to garnish