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French by Subject > Food & Drink > Flashcards

Food & Drink Flashcards

1
Q

acidulé

A

tangy

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2
Q

etre affamé de

les policiers sont affamé des beignes

A

to be hungry for

The police are hungry for doughnuts

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3
Q

alléchante

A

appetizing

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4
Q

Andouillet

A

Disgusting Lyon sausage

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5
Q

aux frais de la maison

A

on the house

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6
Q

baveuse

Quelle cusisson? Baveuse, s’il vous plaît

A

runny (eg. eggs)

How would you like your eggs? Runny, please.

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7
Q

un beignet

Claquer le beignet à (qqn)

A

fritter / doughnut

to slap / slap in the face

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8
Q

Bruler

A

To burn

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9
Q

ce déguste

A

is to be enjoyed/tasted

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10
Q

De la cannelle

A

cinnamon

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11
Q

des galettes

A

pancakes

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12
Q

Des gambas

A

shrimp, crawfish, lobster, etc.

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13
Q

Des huitres

A

Oysters

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14
Q

des mûres (nf)

mûr (adj)

A

blackberries / berries

ripe / mature / drunk

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15
Q

Des myrtilles

A

Blueberries

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16
Q

des noix de cajou

A

cashews

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17
Q

des restes

Qu’est-ce qu’on dit toujours quand on mange des restes de boeuf bourgignon ou de daube ? “C’est encore meilleur le jour d’après”

A

leftovers

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18
Q

Donner a manger

A

To feed

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19
Q

doux

A

soft, comfortable, sweet

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20
Q

du cresson / cresson d’eau

A

watercress

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21
Q

du papier alu

A

aluminum foil

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22
Q

égoutter

A

to drain

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23
Q

émincer

A

to mince

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24
Q

En sauce/juteux

A

juicy/wet

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25
Q

en verrine

A

served in a small glass cup

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26
Q

fagot

A

bundle

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27
Q

faire des dés

A

to cube

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28
Q

faire revenir

Vous les faites revenir pendant dix minutes

A

to brown

You brown them ten minutes

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29
Q

farci

Je vais prendre les cailles farcies

A

stuffed

I’ll have the stuffed quails

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30
Q

féculent (nm / adj)

amidon

glucide

Les pâtes et les pommes de terre sont des féculents

Lors de mon mal de dent, j’ai mangé des soupes féculentes

A

starchy food / starch / carbohydrate

starch

carbohydrate

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31
Q

Fin gourmet

A

Fine gourmet

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32
Q

fondre

A

to melt

(or become transluscent, ie onions)

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33
Q

fouetter

A

To mix, beat, blend, whip etc.

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34
Q

frétillant / frémit

(l’eau frémit avant l’ébullition)

A

wriggling / quivering (eg. hot oil) / simmering

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35
Q

du gibier

A

Game (animal)

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36
Q

gigot

A

leg of lamb

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37
Q

grignotter

A

To snack

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38
Q

j’en ai l’eau à la bouche

A

it makes my mouth water

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39
Q

Juteux

A

Il y a du jus

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40
Q

La chèvre

A

Goat, goat cheese

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41
Q

la choucroute

A

sauerkraut

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42
Q

la courgette

A

zuccchini

43
Q

la hotte

A

range hood

44
Q

La levure

A

yeast

45
Q

les mûres

A

blackberries

46
Q

une piquette

A

cheap wine / plonk

47
Q

La quenelle

A

Lyonaisse dish made with bread, seafood, sauce, etc

48
Q

la réglisse

les copains se sont partagé un paquet de réglisse

A

licorice

49
Q

la saveur

ajoutez la saveur du citron au thé

Décrire la coleur, la saveur et la forme des aliments

A

flavor, taste, savor

please add lemon flavor to the tea

Describe the color, tase, and shape of food

50
Q

La tartiflette

A

potatoes, onions, bacon, a whole cheese

51
Q

la tige

A

the stem

52
Q

l’aile

A

wing/breast/white meat

53
Q

le bar

A

the bar

also sea bass

54
Q

le cassis

A

blackcurrants

55
Q

Le four

A

Oven

56
Q

le froment / le blé

A

wheat

57
Q

le goût amer

A

bitter taste

58
Q

le goûter

A

mid afternoon snack

59
Q

le palais

A

the palate

60
Q

Le poivron

A

Pepper (bell, etc)

61
Q

Le poulpe

A

Octopus

62
Q

les agrumes

on peut aussi sentir les agrumes comme le pamplemousse.

A

citruis fruits

One can also taste citruis fruits like grapefruit

63
Q

les aubergines

A

eggplant

64
Q

les baies (nf)

A

berries

65
Q

Les courgettes

A

zucchini

66
Q

Les glucides

A

Carbohydrates

67
Q

les palourdes

A

clams

68
Q

l’œnologie

A

oenology -the study of wine, wine-making

69
Q

mijoter

A

to simmer

70
Q

mijoter à feu doux

Laissez mijoter à feu doux pendant une heure

A

simmer on low heat

Let it simmer on low heat for an hour

71
Q

moelleux

A

tender / soft / mellow

72
Q

mûr

je sens le fruit mûrs dans ce vin

A

ripe

73
Q

nappé de

A

coated with / covered with a sauce

74
Q

onctueux

A

smooth/moist/creamy

75
Q

Porter un toast

Trinquer

A

to make a toast

to clink glasses

76
Q

râper / la râpe

A

to grate / grater

77
Q

rincer

A

to rinse

78
Q

roquette

A

arugula

79
Q

saupoudrer

A

to sprinkle

80
Q

sèc/Sèche

A

Dry

81
Q

S’amincir

A

To make one look thin

82
Q

touiller

A

to stir (colloguial)

83
Q

tremper

A

to soak / dip / marinate

84
Q

un affogato

A

an expresso with a scoop of ice cream

85
Q

un bel éclat

le chocolate va donner une profundeur de goût à la sauce, et ajouter aussi un bel éclat

A

a nice sheen

86
Q

un fond du verre

A

a small amount, a few drops

(lit., a bottom of a glass)

87
Q

un grumau

lex grumeaux

A

lump

lumps

88
Q

un millésime

millésimer

A

a vintage

to date, put a date on

89
Q

un tamis

Pour avoir moins de grumeaux, je prends un tamis pour pouvoir intégrer la farine dedans.

A

a sieve

90
Q

une bouchée

A

a mouthful

91
Q

une brochette

A

a skewer

92
Q

une cocotte

remettre la viande dans votre cocotte

A

a casserole dish

put the meat back into your casserole dish

93
Q

une friandise

A

a treat / sweet / candy

94
Q

une gorgée

une bouchée

A

a mouthful / drink

a mouthful / bite

95
Q

une planche à découper

A

cutting board

96
Q

vider le poisson

A

gut the fish

97
Q

lamelles (f)

A

thin strips / thin slice/sliver / flakes

98
Q

un fouet

A

a whip, lash, whisk

99
Q

Essorer / Essoreuse (à laitue)

Si la laitue est assez mouillée pour tremper le papier absorbant, essorez celui-ci et servez-vous des mêmes morceaux à présent humides pour envelopper la laitue

A

To wring out / (salad) spinner

100
Q

Pourrir / pourri

Des pommes, des poires et des tomates produisent des quantités élevées d’éthylène, gaz qui peut faire pourrir les fruits et légumes.

A

to rot, decay, spoil / rotten

101
Q

monter les blancs d’oeufs en neige

A

beat egg whites till stiff

102
Q

bar de mer, loup de mer, bar de ligne
la dorade (ou daurade)
le cabillaud (morues)
un églefin (aiglefin)
un flétan
un espadon
le poulpe
le thon
le saumon
une anguille
la lotte

A

Sea Bass
Sea Breams (porgie)
cod fish
Haddock
halibut
swordfish
octopus
tuna
salmon
eel
monkfish

103
Q
A

French by Subject (19 decks)

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