Le livre Interchange - Débutant - Unité 9 - Partie 1

at all times, without any exceptions

toujours

to put food into the mouth, then chew and swallow it

manger

the first meal we have in the early hours of the day

petit-déjeuner

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

nourriture

the general condition of a person's mind or body

santé

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

fruit

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

légume

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

tomate

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

pomme

a sweet small fruit dark blue in color, grown in North America

myrtille

a juicy sour fruit that is round and has thick yellow skin

citron

a fruit that is juicy and round and has thick skin

orange

the leaves of the plant lettuce that are used in salads

laitue, salade

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

oignon

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

banane

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

carotte

an oval fruit with hairy brown skin and green flesh

kiwi

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

brocoli

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

potate

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

céréales, grain

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

nouilles

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

riz

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

pain

food made from grain, eaten with milk particularly in the morning

céréales

a thin and hard snack made with flour and water, usually eaten with cheese

biscuit

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

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

viande

a substance found in food such as meat, eggs, seeds, etc. which is an essential part of the diet and keeps the body strong and healthy

protéine

meat that is from a cow

bœuf

a seed growing in long pods on a climbing plant, eaten as a vegetable

haricot

flesh from a fish that we use as food

poisson

a small fruit with a seed inside a hard shell that grows on some trees

noix

the flesh of a chicken that we use as food

poulet

an oval or round thing that is produced by a chicken and can be used for food

œuf

milk and milk products that are produced by mammals such as cows, goats, and sheep collectively

laitier

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

fromage

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

yaourt

a substance taken from animals or plants and then processed so that it can be used in cooking

gras, matière grasse

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

huile

the thick, fatty part of milk that rises to the top when you let milk sit

crème

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

beurre

a thick white dressing made with egg yolks, vegetable oil, and vinegar, served cold

mayonnaise

two pieces of bread with cheese, meat, etc. between them

sandwich

one or some of a thing or number of things, however large or small

de, du, des

used to express an unspecified amount or number of something

quelques, des, certains, un peu de

a mixture of usually raw vegetables, like lettuce, tomato, and cucumber, with a type of sauce and sometimes meat

salade