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À Moi Paris Level 4 > À Moi Paris Level 4 - ch 9 > Flashcards

À Moi Paris Level 4 - ch 9 Flashcards

(77 cards)

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1
Q

Plaire à quelqu’un

A

to strike someone’s fancy, to look appealing to someone

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2
Q

Fameux

A

famous; Also meaning delicious

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3
Q

Une petite main

A

a kitchen helper; Expression

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4
Q

La cuisine

A

kitchen, cuisine; Both the room and the kind of cooking. Note also “je cuisine” (from the verb cuisiner)

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5
Q

Le four

A

the oven

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6
Q

Une cuisinière à gaz

A

a gas stove; Note : une cuisinière is also a female cook

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7
Q

Un petit rouleau

A

a small roll

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8
Q

La roquette

A

arugula

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9
Q

Le jambon de parme

A

prosciutto ham

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10
Q

Une pique

A

a small stick; Often a tooth pick

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11
Q

J’en ai l’eau à la bouche

A

it makes my mouth water; Idiom

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12
Q

Tant mieux

A

better this way, that’s a good thing; Expression

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13
Q

En verrine

A

served in a small glass cup

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14
Q

C’est bête comme chou

A

It’s easy as pie, it’s the easiest thing to do; Idiom. Literally, it means “it’s stupid as a cabagge”.

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15
Q

Une touche de

A

a touch/pinch of

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16
Q

En poudre

A

powder

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17
Q

Un espace de travail

A

work area

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18
Q

Une planche à découper

A

a cutting board

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19
Q

Un pamplemousse

A

a grapefruit

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20
Q

Le papier alu

A

foil; Short for papier aluminium

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21
Q

Rincer

A

to rinse

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22
Q

Essuyer avec un torchon

A

to wipe with a kitchen cloth

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23
Q

Dans le sens de la longueur

A

length wise; ≠ Dans le sens de la largeur

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24
Q

Un tas

A

a pile

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25
Enrouler
to roll up
26
En deux bouchées
in 2 bites
27
Serré
tight
28
Un fagot
a bundle (of food or of fire wood); Don’t say the final t. This has nothing to do with the English cognate.
29
Une brochette
a skewer
30
Retirer
to remove
31
La tige
the stem
32
Un dés
a dice
33
S’en servir comme
To use it as/for
34
Envelopper
to wrap
35
Un hérisson
a hedgehog
36
Ce n’est pas sorcier
it’s not rocket science; Idiom. Literally, it means it's not witchcraft.
37
Un morceau
a piece, a morsel; Very used in French, although students don't usually know that word.
38
Glisser
to glide
39
Ajouter
to add
40
Dépasser
to stick out; Also to pass another car when driving.
41
Une rangée
a row
42
Avoir beau + verbe
Even if; Expression
43
La matière première
the raw material
44
Assaisonner
To season; L'assaisonnement - seasoning.
45
Les épices
spices
46
Les lardons
thin bacon cut in dices; Extremely common ingredient in French cooking
47
Les échalotes
shallots
48
Soigner
to apply care to
49
Émincer
to mince
50
De fines lamelles
thin strips
51
Une poêle profonde
a deep frying pan
52
Fondre
to melt; Here: soften/become translucent
53
Remuer
to stir
54
Une casserole
a pan
55
Il a fait chauffer
he heats up
56
Un bouillon
a stock
57
L’ébullition
the boiling (point)
58
Frémir
To boil very low; Also to simmer
59
Incorporer
to put it inside, to add; Implies doing it more gently than just mixing
60
Touiller
to stir; Colloquial
61
Absorber
to absorb
62
Cuire
to cook; Used for the thing being cooked ex: “le poulet cuit lentement” use "préparer" if you are cooking a recipe ex:”le chef prépare un poulet au citron”
63
Déguster
to enjoy, to savor, to eat with pleasure
64
Lâcher
to leave, let go off; Here, slang
65
Râper, la râpe
to shred, a shredder; A shredder - une râpe
66
Un tiroir
a drawer
67
Sauter
to fry up; For cooking – usually "to jump"
68
Égoutter
to drain, drip
69
La consistance
the texture; Also, la texture.
70
Onctueux
moist and soft for food; Like turkey should be...
71
Ferme
firm
72
Couper le feu
to stop the gas/heat
73
J’en verse la moitié
I poor half of it
74
Surgelé
frozen; Also congelé.
75
On est prêts à servir
We're ready to serve
76
Un plat creux
a deep serving dish
77
Garnir
to garnish

À Moi Paris Level 4 (16 decks)

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