2.8: Vocabulaire
- Page ID
- 174353
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)Instructors of LibreTexts and adopters are encouraged to use the files fiche_vocab and u1_devoirs_mots-croisés attached to this page as homework exercises (scroll down to see them).
Écoutez les mots suivants et répétez-les après le modèle.
Sucré, doux |
Sweet |
Salé | Salty |
Acide | Acidic |
Amer | Bitter |
Fade | Bland, tasteless |
Les épices | Spices |
Épicer | To spice |
La canelle |
Cinnamon |
Le gingembre |
Ginger |
Le piment | Chilli pepper |
La ciboulette |
Chives |
Le romarin |
Rosemary |
Le cumin |
Cumin |
Le basilique |
Basil |
La noix de muscade |
Nutmeg |
Le curcuma |
Tumeric |
Les clous de girofle |
Cloves |
La lavande |
Lavender |
L’échalotte | Shallot |
Le safran |
Saffron |
L’estragon |
Tarragon |
L'ail | Garlic |
Écoutez les mots suivants et répétez-les après le modèle.
Les écrevisses |
Crayfish |
Les huîtres |
Oysters |
Les pâtes de fruits |
Fruit jellies |
La confiture | Jam |
Les noix |
Nuts |
La betterave | Beet |
Le chou |
Cabbage |
Le navet |
Turnip |
Les pois chiches |
Chickpeas |
L'aubergine | Eggplant |
La courgette | Zucchini |
L'agneau | Lamb |
La farine | Flour |
La semoule | Semolina |
Le blé | Wheat |
La caille | Quail |
La truite | Trout |
La terrine | Terrine |
La miche | Loaf |
La brioche | Brioche |
Écoutez les mots suivants et répétez-les après le modèle.
Éplucher |
To peel |
Peler | To peel, to skin |
Assaisonner |
To season, to dress |
Mélanger |
To mix, to blend |
Verser |
To pour |
Pétrir la pâte |
To knead the dough |
Égoutter |
To drain |
Ajouter |
To add |
Couper | To cut |
Faire revenir | To stir, to brown |
Griller | To grill |
Bouillir |
To boil |
Mijoter | To simmer |
Porter à frémissement | To bring to a simmer |
Servir | To serve |
Écoutez les mots suivants et répétez-les après le modèle.
La recette | Recipe |
La bouffe | Food (slang) |
La malbouffe | Junk food (slang) |
Bouffer | To eat (slang) |
La gourmandise | Gluttony |
Être gourmand | To be gourmand (to be fond of eating and drinking) |
Être gourmet | To be gourmet (to have a taste for fine food and drink; also refers to fine, high-quality food) |
L' amuse-bouche | Bite-sized hors d'oeuvre |
L'entrée | Appetizer |
Le plat principal | Main course |
Le dessert | Dessert |
Le plateau de fromage | Cheese tray |
Le goûter, la collation | Snack |
La poêle | Frying pan |
La sauteuse | Pan, Skillet |
La casserole | Pot, pan, saucepan |