Le livre Total English - Élémentaire - Unité 4 - Leçon 1

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

manger

flesh from a fish that we use as food

poisson

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

fruit

(of food) recently harvested, caught, or made

frais, fraîche

a fixed amount of something that is officially allowed to each person during a particular time, especially during a war or other period of shortage

ration

food that is quickly prepared and served, such as hamburgers, pizzas, etc.

fast-food, fast-food

a place where we pay to sit and eat a meal

restaurant

the main meal of the day that we usually eat in the evening

dîner

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

petit-déjeuner

a meal we eat in the middle of the day

déjeuner

having or showing the usual qualities or characteristics of a particular group of people or things

typique

the state of being helpful or useful for a specific situation

commodité, facilité

a sweet large and tropical fruit that has brown skin, pointy leaves, and yellow flesh which is very juicy

ananas

a large, round, and juicy fruit that is red on the inside and has green stripes on its hard and thick skin

pastèque

a drink made by mixing hot water with crushed coffee beans, which is usually brown

café

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

tomate

meat that is from a cow

bœuf

a small, shiny, and black-colored bean that has a somewhat oval shape and is commonly used in Latin American, Caribbean, and Asian cuisine

haricot noir, fève noire

a green, sweet, tangy, and egg-shaped fruit native to South America

feijoa, tamarillo

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

fruits de mer, produits de la mer

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

riz

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

banane

the meat of a lobster as food

homard

an edible marine bivalve with a white internal muscle that opens and closes the shells and causes it to swim

coquille Saint-Jacques, pétoncle

meat that is from a young sheep

agneau

meat of a duck, eaten as food

canard

a sweet sauce that is taken from the sap of the sugar maple, often served with pancakes

sirop d'érable

a flat round cake that is thin and is made with milk, eggs, and flour, cooked on a hot surface, typically a griddle or frying pan

pancake, crêpe

a dish of vegetables or meat cooked at a low temperature in liquid in a closed container

ragoût, civet, pot-au-feu

a type of dried plant with a pleasant smell used to add taste or color to the food

épice

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

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

viande

meat from a pig, eaten as food

viande de porc

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

cuisse

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

potate

a cooked sausage, usually made from beef, pork, or a combination of both

chien chaud, saucisse chaude