Liste de Mots Niveau B1 - Viande et Produits Laitiers

thin slices of salted or smoked pork, often fried and eaten in meals

bacon

the meat such as beef and lamb that turn brown when cooked

viande rouge

the meat such as chicken, rabbit, etc., that is pale in color

viande blanche

meat from the wing of a duck, chicken, etc., eaten as food

aile, manchon

meat of a young cow

veau

meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas

dinde

a piece of meat with one or more rib bones

côte

meat from a rabbit, eaten as food

lapin

a ball of ground meat, served mostly hot in a sauce

boulette de viande

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

fruits de mer, produits de la mer

the nutritional, edible flesh of shellfish like clams, lobster, mussels, shrimp, crabs, etc.

fruits de mer, mollusques

the meat of a lobster as food

homard

cow's meat that has been finely chopped or ground using a machine or grinder

pâté de viande

the meat of a crab that can be eaten

crabe

a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside

huître

a large cut of meat from the area where two or more bones meet, typically including a part of the bone

rôti

a type of meat cut from a pig's thigh, usually smoked or salted

cuisse

the soft part of the body of an animal, between the skin and bones

chair

meat of a duck, eaten as food

canard

a piece of meat cut from the body of an animal

morceau, coup

meat cut from the front part of the body of a bird

filet, blanc

meat of a goose, eaten as food

oie

a type of hard cheese with many holes

fromage suisse

any type of cheese containing blue lines or mold

bleu, fromage à pâte persillée

a type of hard yellow cheese from Cheddar, England

cheddar

a type of smooth soft cheese that is made from whole milk and cream

fromage à la crème

a yellow, round cheese from the Netherlands

gouda

the yellow part of an egg that is surrounded by a liquid

jaune

the liquid part of an egg that when cooked turns white

blanc