En avant - Débutant - Unité 12

a traditional American dessert made with a pastry crust filled with sliced apples, sugar, and spices, often served warm and accompanied by ice cream or whipped cream

tarte aux pommes

meat from the back or sides of a pig, preserved by salt or smoke, usually sliced in thin narrow pieces

bacon

a shop that sells books and usually stationery

librairie

a glass or plastic container that has a narrow neck and is used for storing drinks or other liquids

bouteille

a type of food made from flour, water and usually yeast mixed together and baked

pain

a soft, yellow food made from cream that we spread on bread or use in cooking

beurre

a large round vegetable with thick white, green or purple leaves, eaten raw or cooked

chou

a small container or bottle used for carrying water or other liquids, typically used by hikers, campers, or soldiers

gamelle

a hot or cold beverage made from cocoa powder, milk or water, and sweetener, such as sugar

cacao (chaud)

a variety of dishes originating from South Asia, typically made with meat, vegetables, etc., cooked in a hot sauce and then served with rice

curry

a person, organization, company, etc. that pays to get things from businesses or stores

client

‌sweet food eaten after the main dish

dessert

the types of food or drink that people or animals usually consume

régime

an opening like a door, gate, or passage that we can use to enter a building, room, etc.

entrée

a door, path, etc. through which one can enter a building or place

entrée

a way that enables someone to get out of a room, building, or a vehicle of large capacity

sortie

to not be able to remember something or someone from the past

oublier

bread that is spread with a mixture of butter and minced or crushed garlic, then toasted or baked until crispy and golden brown

pain à l'ail

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

jambon

a hot drink that is made by soaking different fruits, leaves, flowers, etc. in hot water

tisane

a thick, sweet substance we make by boiling fruit with sugar and often eat on bread

confiture

in a way that does not involve anything additional or beyond what is mentioned

juste

a formal or polite word for referring to a woman

dame

used to show uncertainty or hesitation

peut-être

the flesh of animals and birds that we can eat as food

viande

a list of the different food available for a meal in a restaurant

menu

to ask for something, especially food, drinks, services, etc. in a restaurant, bar, or shop

commander

(of a machine, equipment, or device) not working correctly and needing repair or maintenance to function properly

a hollow fruit, typically red, green, or yellow, eaten as a vegetable either raw or cooked with other food

poivron

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

pomme de terre

the period of time happening now, not before or after

le présent

used by or belonging to only a particular individual, group, institution, etc.

privé

to use your hands to move something or someone toward yourself or in the direction that your hands are moving

tirer

to use your hands, arms, body, etc. in order to make something or someone move forward or away from you

pousser

a line in which people or vehicles wait for a particular purpose

file d'attente

kept or set apart for a specific purpose or person, typically booked or set aside in advance

réservé

a small and short grain that is white or brown and usually grown and eaten a lot in Asia

riz

a type of sausage that is large, spicy, and is served cold in thin slices, originated in Italy

saucisson

the act of selling something

vente

a silver-colored fish often found in both freshwater and saltwater environments

saumon

a type of plant that grows in or near the sea

algue

a small dish which is served separately from the main course

accompagnement

a symbol or letters used in math, music, or other subjects to show an instruction, idea, etc.

signe

a small cut of a larger portion such as a piece of cake, pizza, etc.

une tranche

a small meal that is usually eaten between the main meals or when there is not much time for cooking

collation

liquid food we make by cooking things like meat, fish, or vegetables in water

soupe

water which is carbonated or fizzy

eau gazeuse

a small dish served before the main course

entrée

to cook something at a low temperature in liquid in a closed container

mijoter

(of a drink) not having bubbles in it

plat

a liquid with no smell, taste, or color, that falls from the sky as rain, and is used for washing, cooking, drinking, etc.

eau

an underground railroad system, typically in a big city

métro

to not leave until a person or thing is ready or present or something happens

attendre

a paste made from finely chopped or ground meat, fish, or vegetables, mixed with spices and sometimes alcohol, served cold and often used as an appetize

pâté

a unit of measuring weight equal to 2.20 pounds or 1000 grams

kilogramme