Compétence en Lecture pour l'Examen ACT - Ressources et nourriture

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

quota, part

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, restauration

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

disponibilité, accessibilité

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

aumône, charité

(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

provisions, subsistances

an amount of something that is permitted

allocation

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

privation, déprivation

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, faim

a portion or piece of something that has been divided or given out, especially from a larger amount

un morceau, une parcelle

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

chercher de la nourriture

to search for and consume decaying or dead organic matter as a source of food, often done by animals

fouiller, chercher pour se nourrir

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 or distribute a particular thing such as time, money, etc.

donner, distribuer, répartir, allouer

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

affecter, allouer

(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

rentable, économique

favorable or well-suited for a specific purpose or situation

approprié, convenable

able to be used again multiple times

réutilisable, qui peut être utilisé plusieurs fois

(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, complémentaire

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

pâte

a dish consisting of small balls of dough that can be baked, fried, or boiled, served with meat

boulette de pâte, ravioli chinois, raviole

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

bouillon, caldo

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

bouillie, porridge

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

noyau, grain

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, boisson alcoolisée, alcool

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

agent levant, levain

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

poitrine de bœuf

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

a substance or material used in making a dish, product, or mixture

ingrédient

the main segment of a meal

plat principal, plat de résistance

a type of food that is very common among people

aliment de base, produit de base, denrée de base

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

restauration, service traiteur

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

se gaver, engloutir

to eat something eagerly and in large quantities, often implying intense hunger or enjoyment

dévorer, engloutir

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

gober, engloutir

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

croquer, mastiquer

having to do with the preparation, cooking, or presentation of food

culinaire

experiencing extreme hunger

affamé