Humanités SAT - Ressource et nourriture

(economics) an amount or share that each individual is entitled to receive

quota

the action or process of using a resource such as energy or food

consommation

the process of refilling or restoring something to its original level or condition

réapprovisionnement

the state of being able to be used, obtained, or accessed

disponibilité

money, food, or other donations given to the poor or needy as an act of charity

aumône

(usually plural) means such as equipment, money, manpower, etc. that a person or organization can benefit from

ressource

supplies of food, drink, or other necessities prepared or provided for a journey, event, or emergency

provision

an amount of something that is permitted

allocation

the action of denying someone access to essential needs like food, money, or legal rights

privation

a situation where there is not enough food that causes hunger and death

famine

a situation where a person or animal dies or greatly suffers from having no food for a long time

famine

to split up something into portions or sections for distribution

emballer

to search for and collect food, typically in natural surroundings such as forests or fields

chercher de la nourriture

to search through discarded material or waste in order to find something usable or valuable

récupérer

to use up or diminish the quantity or supply of a resource, material, or substance

épuiser

to waste or misuse something valuable, such as money, time, or opportunities

gaspiller

to consume or spend resources, energy, or time for a specific purpose

dépenser

to give someone or something a share of a particular thing such as time, money, etc.

donner

to distribute or assign resources, funds, or tasks for a particular purpose or use

affecter

(of a supply of something) limitless and incapable of running out

inépuisable

using money carefully, often in order to save money for future needs

économe

achieving maximum efficiency and results with minimal resources and costs

suited to one's comfort or preferences, often in terms of time, location, or availability

pratique

able to be used again multiple times

réutilisable

(of a natural resource or source of energy) existing in limited amounts and not replaceable after being used

non renouvelable

additional food intended to enhance or complete a diet, often used to address nutritional deficiencies

supplémentaire

a baked good made from dough or batter, often sweetened or filled with ingredients like fruit, nuts, or chocolate

pâte

a sweet dough-based treat that is often filled with fruit or other sweet ingredients, and cooked by boiling, steaming, or baking

boulette de pâte

a flavorful liquid made by simmering meat, fish, or vegetables in water

bouillon

a thin, watery porridge made by boiling ground grain or meal in water or milk

gruau

the inner part of a seed, nut, or fruit pit that is often edible

noyau

a creamy brown sweet made with milk, sugar, and butter

chocolat crémeux

any kind of alcoholic drink made through the process of heating and cooling, such as whiskey, vodka, rum, gin, and tequila

spiritueux

a type of soup that contains pasta and vegetables, originated in Italy

minestrone

meat of a young cow

veau

a substance typically used in dough to make it rise by producing gas bubbles, resulting in a lighter and softer texture

levain

meat cut from the chest of an animal, especially a cow

poitrine de bœuf

a type of food that is very common among people

aliment de base

a type of food in the form of a smooth cream made by crushing fruit and mixing with cooked vegetables

purée

a mixture consisting of flour, milk, and eggs, used for making pancakes, or for covering food before frying

pâte

any of the constituents that are added to a compound or mixture in order to make it, such as the foods in a meal

ingrédient

a small appetizer or a course that comes before the main course

entrée

the business of providing food, beverages, and other related services for events or occasions

restauration

a method or style of cooking that is specific to a country or region

cuisine

to strongly desire or seek something

brûler d'envie

to eat greedily and in large quantities

trop manger

to eat something eagerly and in large quantities

dévorer

to eat something quickly and greedily, often making loud and rapid swallowing sounds

engouffrer

to chew food by biting and grinding it with the teeth

mastiquer

to chew or bite down on something with a strong, audible, and repeated motion

mâcher quelque chose bruyamment

relating to or used in the preparation of food or cooking

culinaire

experiencing extreme hunger

affamé