août 2014 - EN FRANCE

Question 1

une terrine (nf)

Answer 1

terrine (la même chose que la pâte)
a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container

Question 2

de campagne (exp)
terrine de campagne

Answer 2

country

Question 3

la planche (nf)
"la planche de charcuteries"

Answer 3

1) plank, board
2) plate (of food)
“deli plate/board”

Question 4

un melon (nm)
un melon d'eau

Answer 4

melon

watermelon

Question 5

une brochette

“brochette de boeuf”

Answer 5

skewer, kebab

beef skewer

Question 6

tagliatelle (nf)

Answer 6

tagliatelle (fettuccine like pasta)

Question 7

aneth (nm)

saumon à l’aneth

Answer 7

dill (pron = ah-net)

“salmon in dill”

Question 8

niçoise

Salad Niçoise

Answer 8

“from Nice”

Salad w/ tuna, tomatoes, hardboiled egg, olives, anchovies

Question 9

jarret (nm)

“jarret de veau”

Answer 9

shank, back of the knee

“veal shank”

Question 10

un haricot (nm)
haricot vert
haricot blanc

Answer 10

bean
greenbean
white bean

Question 11

un sanglier (nm)

Answer 11

wild boar

Question 12

une châtaigne (nf)

châtaigne d’eau

Answer 12

chestnut

water chestnut

Question 13

un cerf (nm)

Answer 13

deer (pron = silent f)

Question 14

bourgogne

Answer 14

burgundy

Question 15

un flageolet (nm)

Answer 15

a type of small kidney bean

Question 16

une blanquette (de veau, de poulet) (nf)

Answer 16

a ragout of white meat (veal, lamb or poultry) cooked in a white stock (the meat or butter is not browned). Very traditional.

Question 17

à la coupe

Answer 17

sold loose, not in package (i.e. mushrooms)

Question 18

une cerise (nf)
tomate cerise

Answer 18

cherry

cherry tomato

Question 19

brouillée (adj)

oeufs brouillées

Answer 19

scrambled

scrambled eggs

Question 20

oeufs pochés

Answer 20

soft-boiled eggs

Question 21

une ardoise (nf)
voir ardoise

Answer 21

slate

see the slate (for plat du jour)

Question 22

un petit salé (nm)

Answer 22

boiling bacon