Le livre Top Notch 1A - Unité 4 - Leçon 1

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

saumon

the small seeds of wheat, corn, rice, and other such crops

céréales, grain

an Italian food that is a mixture of flour, water, and at times eggs formed it into different shapes, typically eaten with a sauce when cooked

pâtes

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

riz

a type of thin, long food made with flour and egg, eaten in a soup or with sauce

nouilles

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

pain

milk or foods that are made from milk, such as butter and cheese

produit laitier, produits laitiers

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

beurre

a soft or hard food made from milk that is usually yellow or white in color

fromage

the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.

lait

a thick liquid food that is made from milk and is eaten cold

yaourt

a liquid that is smooth and thick, made from animals or plants, and used in cooking

huile

an oil that is made from corn and usually used when cooking

huile de maïs, huile de grain de maïs

an oil that is pale yellow or green, made from olives, and often used in salads or for cooking

huile d'olive

an oil that is obtained from coconuts and is often used in food or beauty products

huile de noix de coco, huile de coco

containing sugar or having a taste that is like sugar

sucré, doux

a type of sweet food that is made from sugar and sometimes chocolate

bonbon

a food that is made by baking fruits, vegetables, or meat inside one or multiple layers of pastry

tarte

a sweet food we make by mixing flour, butter or oil, sugar, eggs and other ingredients, then baking it in an oven

gâteau

a sweet baked treat typically made with flour, sugar, and other ingredients like chocolate chips or nuts

biscuit, petit gâteau

the liquid inside fruits and vegetables or the drink that we make from them

jus

having been cooked over direct heat, often on a grill, resulting in a charred or seared exterior

grillé, cuit au grill

cooked in very hot oil

frit, frite

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

soupe, potage

a group of items that share a common feature

catégorie, classe

things that people and animals eat, such as meat or vegetables

nourriture

something we can eat that grows on trees, plants, or bushes

fruit

a fruit that is round and has thin yellow, red, or green skin

pomme

a soft fruit that is long and curved and has hard yellow skin

banane

a purple or green fruit that is round, small, and grows in bunches on a vine

raisin

a fruit that is juicy and round and has thick skin

orange

a plant or a part of it that we can eat either raw or cooked

légume

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

carotte

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

poivre

a vegetable with a thick stem and clusters of edible flower buds, typically green in color

brocoli

a round vegetable with many layers and a strong smell and taste

oignon

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

viande

the flesh of a chicken that we use as food

poulet

meat that is from a young sheep

agneau

meat that is from a cow

bœuf

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

fruits de mer, produits de la mer

flesh from a fish that we use as food

poisson

the meat of a large fish named tuna that lives in warm waters

thon

the meat of shrimp commonly eaten as seafood

crevette