Le livre Headway - Débutant - Unité 12

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

alimentation, régime alimentaire

a cold paste made from ground meat, fish, or vegetables, often spiced and served as an appetizer

pâté

a dessert with a pastry crust filled with spiced apples, often served warm with ice cream or whipped cream

tarte aux pommes, pâtisserie aux pommes

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

confiture

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

tisane, infusion

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, pain aillé

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

bacon

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

potate

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

eau

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

salami

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, cari, cary, carry

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

soupe, potage

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

viande

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

mijoter, faire mijoter, cuire en ragoût

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

cuisse

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

cocoa

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

poivre

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

riz

(of a drink) not having bubbles in it

plat

a type of plant that grows in or near the sea

algues

water which is carbonated or fizzy

eau gazeuse, eau pétillante

the meat of fish from the salmon family, known for its pink-orange color and rich flavor

saumon

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

chou

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

part, pointe

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

menu

‌sweet food eaten after the main dish

dessert

a small dish served before the main course

entrée

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

snack, casse-croûte, collation

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

commander

a small dish which is served separately from the main course

accompagnement

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

réservé, mis de côté

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

bouteille

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

gamelle, canteen

a shop that sells books and usually stationery

librairie, boutique de livres

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

client, cliente

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

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

privé

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

oublier

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

juste, seulement

used to show uncertainty or hesitation

peut-être

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

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

attendre

the period of time happening now, not before or after

présent

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

ligne

the act of selling something

vente

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

signe