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to cook food for eating

préparer

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

nourriture

‌a potato cooked with its skin on

pomme de terre au four

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

grillé, cuit au grill

flesh from a fish that we use as food

poisson

a piece of meat that is cooked in an oven or is prepared for doing so

rôti

the flesh of a chicken that we use as food

poulet

(of food) kept at a very low temperature to preserve freshness

surgelé, froid

a green seed, eaten as a vegetable

petit pois, pois

potatoes that are boiled and then crushed to become soft and smooth

purée

bread that has been cut into several individual pieces of equal size

pain tranché, pain en tranches

cheese that has been shredded or grated into small pieces using a grater or other similar tool

fromage râpé, fromage en copeaux

eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides

œuf au plat, œuf frit

egg cooked briefly in the shell in gently boiling water

œuf dur, œuf à la coque

a dish made by beating eggs together in a bowl and then cooking them in a pan while stirring

oeufs brouillés

not having physical or mental problems

en bonne santé

having a flavor that is pleasent to eat or drink

savoureux, goûteux, bon

needing little skill or effort to do or understand

facile

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

carotte

a fruit that is juicy and round and has thick skin

orange

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

pomme

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

chou

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

riz

a soft and round fruit that is red and is used a lot in salads and many other foods

tomate

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

oignon

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

lait

meat that is from a cow

bœuf

a young sheep, especially one that is under one year

agneau

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

huile

meat from a pig, eaten as food

viande de porc

a sweet and cold dessert that is made from a mixture of milk, cream, sugar, and various flavorings

glace

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

soupe, potage

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

banane

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

yaourt