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French Travel > Food > Flashcards

Food Flashcards

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1
Q 
coffee with milk
black coffee
espresso
espresso with foam
iced coffee
iced coffee with cream
café
A 
un café crème
un café noir
un expresso / café express
une noisette
un café glacé (super sweet)
un café liégeois

You can save money by drinking your coffee standing at the bar. (No to go.)
Coffee with milk and food at breakfast only.
Espresso AFTER dessert.

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2
Q

beer
draft beer
bitter beer

A

une bière
bière à la pression
bière brune

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3
Q

a glass of red wine

white wine

A

un verre de vin rouge

du vin blanc

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4
Q

Plate ou pétillante?

A

Still or sparkling?

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5
Q

une salade

A

salad

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6
Q

une glace

A

ice cream

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7
Q

fries

A

des frites (day freet)

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8
Q

tea

A

un thé

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9
Q

des oeufs brouillés

A

scrambled eggs

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10
Q

du pain perdu

A

French toast

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11
Q

un yaourt aux fruits

A

yogurt with fruit

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12
Q

des crevettes grillées

A

grilled shrimp

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13
Q

des coquilles St Jacques

A

scallops

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14
Q

des moules

A

mussels

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15
Q 
rôti
au four
grillé / grillée
frit / frite
à la vapeur
poché / pochée
à l'étuvée
farci / farcie
bouilli
poêlé
cuit – cooked
cru – raw
A 
rôti - roasted
au four - baked
grillé / grillée - grilled
frit / frite - fried
à la vapeur - steamed
poché / pochée - poached
à l'étuvée - stewed
farci / farcie - stuffed
bouilli - boiled
poêlé - pan-fried
cuit – cooked
cru – raw
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16
Q 
l'agneau (lanyo)
le porc (luh por)
le boeuf (luh buhf)
le steak (luh stayk)
le jambon (luh johnbohn)
le veau (luh voh)
le poulet (luh poolay)
le faisan (luh fuhzohn)
la dinde (lah dahnd)
le canard (luh kanar)
le homard (luh ohmar)
le saumon (luh somohn)
des fruits de mer (day frwee duh mair)
du poisson (dew pwassohn)
de la volaille (duh lah volaeey)
A 
l'agneau (lanyo) - lamb
le porc (luh por) - pork
le boeuf (luh buhf) - beef
le steak (luh stayk) - steak
le jambon (luh johnbohn) - ham
le veau (luh voh) - veal
le poulet (luh poolay) - chicken
le faisan (luh fuhzohn) - pheasant
la dinde (lah dahnd) - turkey
le canard (luh kanar) - duck
le homard (luh ohmar) - lobster
le saumon (luh somohn) - salmon
des fruits de mer (day frwee duh mair) - seafood
du poisson (dew pwassohn) - fish
de la volaille (duh lah volaeey) - poultry
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17
Q

ail

A

garlic

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18
Q

à l’ancienne

A

traditional style

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19
Q

à la broche

A

spit roast

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20
Q

à la boulangèrie

A

baked with potatoes and onions

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21
Q

à la lyonnaise

A

garnished with onions

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22
Q

à la marinière

A

cooked in white wine

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23
Q

à la normande

A

in cream sauce

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24
Q

amande

A

almond

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25
Q

amuse-bouche

A

appetizer

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26
Q

ananas

A

pineapple

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27
Q

anguille, congre

A

eel

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28
Q

meat doneness:

bleu
saignant
à point
bien
bien cuit
A 
bleu - basically raw
saignant - very rare
à point - rare
bien - medium
bien cuit - medium well (don't order this)
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29
Q

assiette anglaise

A

selection of cold meats

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30
Q

au gratin

A

baked in a cream and cheese sauce

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31
Q

barbue, goujon, grondin, livande, lotte, loup de mer, maquereau, morue, mulet, rascasse, rouget, seiche, sole, thon, truite, tanche

A

types of fish

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32
Q

bavaroise

A

light mousse

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33
Q

bècasse

A

woodcock

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34
Q

betterave

A

beet

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35
Q

beurre

A

butter

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36
Q

crèpes Suzette

A

pancakes flambéed with orange sauce

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37
Q

bonne femme

A

traditional home style cooking

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38
Q

bouchées

A

small puff pastries

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39
Q

boudin

A

pudding

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40
Q

boulette

A

meatball

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41
Q

bouillon

A

broth

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42
Q

bouquet rose

A

shrimp

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43
Q

bourride

A

fish soup

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44
Q

brandade

A

cod in cream and garlic

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45
Q

brochette

A

kebab

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46
Q

brugnon

A

nectarine

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47
Q

cabillaud

A

cod

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48
Q

caille

A

quail

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49
Q

cari

A

curry

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50
Q

cassoulet

A

bean, pork, and duck casserole

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51
Q

cervelle

A

brains

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52
Q

chabichou

A

goat’s and cow’s milk cheese

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53
Q

champignon, chanterelle, bolet, girolle, morelle

A

mushrooms

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54
Q

chantilly

A

whipped cream

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55
Q

charlotte

A

dessert with fruit, cream, and cookies

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56
Q

chasseur

A

with mushrooms and herbs

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57
Q

cheval

A

horse

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58
Q

chevreuil

A

venison

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59
Q

chou

A

cabbage

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60
Q

chicorée

A

endive

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61
Q

chou-fleur

A

cauliflower

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62
Q

choux de Bruxelles

A

Brussels sprouts

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63
Q

choucroute

A

sauerkraut with sausages and ham

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64
Q

clafoutis

A

baked batter pudding with fruit

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65
Q

cochon de lait

A

suckling pig

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66
Q

cocotte

A

cooked in a casserole or ramekin

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67
Q

concombre

A

cucumber

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68
Q

coq au vin

A

chicken in red wine

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69
Q

côte de porc

A

pork chop

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70
Q

cotriade bretonne

A

fish soup

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71
Q

coulis

A

sauce or puree

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72
Q 
Coulommiers
Comte
Livarot
Reblochon
Rigotte
Vacherin
tome de Savoie
A

types of cheese

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73
Q

crème anglaise

A

custard

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74
Q

crème de volaille

A

cream of chicken soup

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75
Q

crème vichyssoise

A

chilled leek and potato soup

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76
Q

crépinette

A

small sausage patty wrapped in fat

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77
Q

crevette gris

A

shrimp

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78
Q

crevette rose

A

prawn

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79
Q

croque-madame

croque-monsieur

A

madame - grilled ham and cheese sandwich with fried egg

monsieur - grilled ham and cheese sandwich

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80
Q

crottin de Chavignol

A

small goat’s cheese

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81
Q

cuisses de grenouille

A

frogs’ legs

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82
Q

dartois

A

pastry with jam

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83
Q

doux

A

sweet

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84
Q

échalote

A

shallot

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85
Q

écrevisse

A

freshwater crayfish

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86
Q

entrecôte

A

rib steak

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87
Q

entrecôte maître d’hôtel

A

steak with butter and parsley

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88
Q

entrée

A

starter

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89
Q

entremets

A

dessert

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90
Q

épinards

A

spinach

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91
Q

estragon

A

tarragon

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92
Q

fenouil

A

fennel

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93
Q

fève

A

broad bean

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94
Q

filet de boeuf Rossini

A

filet of beef with foie gras

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95
Q

fine fine

A

brandy

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96
Q

flageolets

A

kidney beans

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97
Q

forestier

A

with mushrooms

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98
Q

galantine

A

rolled, stuffed meat or poultry

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99
Q

galette

A

round, flat cake or savory whole wheat crèpe

100
Q

garbure

A

thick soup

101
Q

garni

A

with potatoes and vegetables

102
Q

gâteau

A

cake

103
Q

gaufre

A

wafer, waffle

104
Q

gibier

A

game

105
Q

gigot d’agneau

A

leg of lamb

106
Q

groseille rouge

A

red currant

107
Q

hachis parmentier

A

shepherd’s pie

108
Q

hareng mariné

A

marinated herring

109
Q

haricots

A

beans

110
Q

huître

A

oyster

111
Q

îles flottantes

A

soft meringues on custard

112
Q

infusion

A

herb tea

113
Q

julienne

A

soup with chopped vegetables

114
Q

kir

A

white wine with black currant liqueur

115
Q

kir royal

A

champagne with black currant liqueur

116
Q

laitue

A

lettuce

117
Q

langouste

langoustine

A

spiny lobster

Dublin Bay prawn

118
Q

lapereau

lapin

lapin de garenne

A

young rabbit

rabbit

wild rabbit

119
Q

lard

A

bacon

120
Q

légume

A

vegetable

121
Q

lièvre

A

hare

122
Q

maison

A

homemade

123
Q

marcassin

A

young boar

124
Q

mousseline

A

fish mousse

125
Q

mûre

A

blackberry

126
Q

muscade

A

nutmeg

127
Q

nature

A

plain

128
Q

navarin

A

mutton stew with vegetables

129
Q

navet

A

turnip

130
Q

noisette

A

hazelnut

131
Q

noisette d’agneau

A

medallion of lamb

132
Q

noix

A

nuts, walnuts

133
Q

nouilles

A

noodles

134
Q 
oeuf à la coque
oeuf dur
oeuf mollet
oeuf poché
oeufs brouillés
oeuf sur le plat
A 
oeuf à la coque - boiled egg
oeuf dur - hard boiled egg
oeuf mollet - soft-boiled egg
oeuf poché - poached egg
oeufs brouillés - scrambled eggs
oeuf sur le plat - fried egg
135
Q

oie

A

goose

136
Q

omelette au naturel

omelette paysanne

A

plain omelette

omelette with potatoes and bacon

137
Q

oursin

A

sea urchin

138
Q

pain complet

A

whole wheat bread

139
Q

palette de porc

A

shoulder of pork

140
Q

palourde

A

clam

141
Q

pamplemousse

A

grapefruit

142
Q

pastis

A

anise-flavored aperitif

143
Q

pâte feuilletée

A

puff pastry

144
Q

pâtes

A

pasta

145
Q

perdreau

perdrix

A

young partridge

partridge

146
Q

persillade

A

finely chopped parsley and garlic

147
Q

petit pois

A

peas

148
Q

petits fours

A

small pastries

149
Q

petit salé

A

salted pork

150
Q

pied de porc

A

pig’s feet

151
Q

pigeonneau

A

young pigeon

152
Q

pignatelle

A

cheese fritter

153
Q

pignon

A

pine nut

154
Q

pintade

A

guinea fowl

155
Q

piperade

A

egg, tomatoes, and peppers

156
Q

pissaladière provençale

A

similar to pizza

157
Q

pissenlit

A

dandelion

158
Q

pistou

A

basil and garlic sauce

159
Q

pochouse

A

fish casserole

160
Q

poire

A

pear

161
Q

poireau

A

leek

162
Q

pois chiches

A

chick peas

163
Q

poivre noir

A

black pepper

164
Q

poivron

A

red/green pepper

165
Q

pomme de terre

A

potato

166
Q

pomme de terre en robe de chambre / des champs

A

baked potatoes

167
Q

pomme de terre sautées

A

fried potatoes

168
Q

pommes paille

A

thin fries

169
Q

potage

soupe

soupe au pistou

potage bilibi

potage Crécy

potage cressonnière

potage Esaü

potage parmentier

potage printanier

potage Saint-Germain

potage velouté

pot-au-feu

potée

A

potage - soup

soupe - soup

soupe au pistou - thick veg soup with basil

potage bilibi - fish and oyster soup

potage Crécy - carrot and rice soup

potage cressonnière - watercress soup

potage Esaü - lentil soup

potage parmentier - leek and potato soup

potage printanier - vegetable soup

potage Saint-Germain - split pea soup

potage velouté - vegetable soup

pot-au-feu - beef and vegetable stew

potée - vegetable and meat stew

170
Q

poulet basquaise

A

chicken with ratatouille

171
Q

poulet créole

A

chicken in white sauce with rice

172
Q

poulet fermier

A

free range chicken

173
Q

praire

A

clam

174
Q

printanier

A

with spring vegetables

175
Q

provençale

A

with tomatoes, garlic, and herbs

176
Q

prune

pruneau

A

plum

prune

177
Q

purée

A

mashed potatoes

178
Q

quenelle

A

meat or fish dumpling

179
Q

queue de boeuf

A

oxtail

180
Q

quiche lorraine

A

egg, bacon, and cream tart

181
Q

raclette

A

Swiss dish of melted cheese

182
Q

radis

A

radish

183
Q

raie

A

skate

184
Q

raifort

A

horseradish

185
Q

raisin

A

grape

186
Q

râpé

A

grated

187
Q

ravigote

A

herb dressing

188
Q

rémoulade

A

mayonnaise dressing with herbs, mustard, capers

189
Q

rillettes

A

potted pork or goose meat

190
Q

ris de veau

A

veal sweetbread

191
Q

riz

A

rice

192
Q

sauce veloutée

A

white sauce with egg yolks and cream

193
Q

saucisse
saucisse de Francfort
saucisse de Strasbourg
saucisson

A

sausage
hot dog
beef sausage
salami

194
Q

sauge

A

sage

195
Q

sec

A

dry

196
Q

sel

A

salt

197
Q

sole bonne femme

A

sole in wine and mushrooms

198
Q

sole meunière

A

floured sole fried in butter

199
Q

steak haché

A

ground beef

200
Q

steak tartare

A

raw ground steak with a raw egg

201
Q

suprême de volaille

A

chicken in cream sauce

202
Q

tartine

A

bread and butter

203
Q

terrine

A

pâte

204
Q

tête de veau

A

calf’s head

205
Q

tian

A

baked Provençal vegetable dish

206
Q

tournedos

A

round beef steak

207
Q

tourte

A

covered pie

208
Q

torteau

A

type of crab

209
Q

tripes à la mode de Caen

A

tripe in spicy sauce

210
Q

truffe

A

truffle

211
Q

vacherin glacé

A

ice cream meringue

212
Q

velouté de tomate

A

tomato soup

213
Q

vin de pays

A

local wine

214
Q

le menu / la formule

la carte

A

Le menu and la formule refer to the fixed-price menu, which includes two or more courses (with limited choices for each) and is usually the cheapest (and in some restaurants, the only) way to eat. The choices may be written on the ardoise (slate specials board) or on a special page in the carte. (Outside of France, this is often called the “prix fixe menu”; the original term is French, but the French just call it the menu.)

The sheet of paper or booklet that the waiter hands you (what English speakers call the “menu”) is la carte - anything you order from it is à la carte

When you’re full, do not say “je suis plein” (which means something else) - say Je n’en peux plus or J’ai bien/trop mangé

215
Q

gratuit / offert

A

free

216
Q

la cartes des vins

A

wine menu

217
Q

une dégustation

A

tasting menu

218
Q

I am full / I ate well

A

J’ai bien mangé (I ate well)
Nous avons bien mangé. (We ate well)

(when you’re full, do NOT say “je suis plein” )

219
Q

aïoli

A
  • fish/vegetables with garlic mayonnaise (Provence) (In English, aïoli refers just to the mayo)
220
Q

aligot

A
  • mashed potatoes with fresh cheese (Auvergne)
221
Q

le brandade

A
  • dish made with cod (Nîmes)
222
Q

le clafoutis

A
  • fruit and thick custard tart
223
Q

la crème du Barry

A
  • cream of cauliflower soup
224
Q

une daube

A
  • meat stew
225
Q

une gougère

A
  • puff pastry filled with cheese
226
Q

la socca

A
  • baked chickpea crêpe (Nice)
227
Q

des béatilles

A
  • assorted organ meats
228
Q

la cagouille, un escargot

A

snail

229
Q

des civelles

A
  • spaghetti-like baby eels
230
Q

le civet

A
  • game stew thickened with blood
231
Q

la crête de coq

A
  • rooster’s comb
232
Q

le gésier

A

gizzard

233
Q

la langue

A

tongue

234
Q

le pieds paquets

A

tripe and trotters

235
Q

le ris

A

le ris - sweetbreads (not be be confused with le riz - rice)

236
Q

le rognon

A

kidney

237
Q

le sang

A

blood

238
Q

relevé

A
  • highly seasoned, spicy
239
Q 
aigre
amer
piquant
salé
sucré
A 
aigre - sour
amer - bitter
piquant - spicy
salé - salty, savory
sucré - sweet(ened)
240
Q

à volonté

A

all you can eat

241
Q

aile

cuisse

A

white meat / wing

dark meat / thigh

242
Q

un méli-mélo

A

assortment

243
Q

un morceau

une tranche

A

piece

slice

244
Q

une poêlée de…

A

assorted fried…

245
Q

poulpe

A

octopus

246
Q

Mi-cuit au chocolat or chocolat fondant

A

half-baked mini chocolate cake with gooey center

247
Q

anchois

A

anchovies

French Travel (7 decks)

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