bc004 f pct8 january 10 week 6 class 1 légumes frais blog version
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LÉGUMES FRAISBC004F: Introductory French
PCT8 – JANUARY 2010Week 6 – Class 1
Alan Gwilherm Yann Le Bras
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• légumes (vegetables)
• les végétariens (vegetarians)
• les végétaliens (vegans)
• nourriture biologique (organic food)
• potage, velouté (soup)
• salade de (salad of)
• jardinière de légumes (mixed vegetables)
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• Duxelle (Duxelle)
• graine (haricot, petit pois) (seed)
• gousse (haricot, petit pois) (pod)
• peau (skin)
• pointe (asperge) (tip)
• trognon, tige (stalk)
• grain (maïs) (kernel)
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Duxelle [dyksEl]
• An apparel of finely chopped mushrooms and shallots sautéed gently in butter.
• (Cooking Essentials for the New Professional Chef; The Food and Beverage Institute, Mary Deirdre Donovan, Editor, John Wiley & Sons, Inc., New York, 1996)
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• pulpe (flesh)
• feuille (leaf)
• cœur (heart)
• racine (root)
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LÉGUMES FRAIS EN GÉNÉRAL
• pommes de terre (potatoes)
• p.d.t. nouvelles (new potatoes)
• patate douce (sweet potato)
• tomates (tomatoes)
• tomates cerises (cherry tomatoes)
• concentré de tomates (tomato puree)
• aubergine (aubergine/eggplant)
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• oignon (onion)
• ciboule, ciboulette (spring onion/chive)
• échalote (shallot)
• ail (garlic)
• gousse d’ail (garlic clove)
• poivron rouge (red pepper)
• poivron vert (green pepper)
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• poireau (leek)
• courgette (courgette)
• concombre (cucumber)
• cornichon (gherkin)
• carotte (carrot)
• asperge (asparagus)
• pointes d’asperges (asparagus tips)
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• oseille (sorrel)
• ortie (nettle)
• germes de soja (bean sprouts)
• macédoine (mixed vegetables/macedoine)
• soja (soya)
• bambou (bamboo)
• pousses de bambou (bamboo shoots)
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• cœurs de palmier (palm hearts)
• endive (chicory)
• fenouil (fennel)
• céleri (en branche) (celery)
• céleri-rave (celeriac)
• épinards (spinach)
• bette, blette (Swiss chard)
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• carde (chard)
• cardon (cardoon)
• artichaut (artichoke)
• cœur, fond d’artichaut (artichoke heart)
• betterave (beetroot/beets)
• rutabaga (swede)
• topinambour, pâtisson (Jerusalem artichoke)
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• crosne (Chinese artichoke)
• radis (radish)
• raifort (horseradish)
• navet (turnip)
• panais (parsnip)
• salsifis (salsify)
• avocat (avocado)
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• igname (yam)
• manioc (cassava)
• courge (marrow/squash)
• citrouille (pumpkin)
• maïs (corn)
• épis de maïs (corn on the cob)
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HARICOTS ET POIS
• fèves (broad beans)
• haricots verts (French beans)
• flageolets (kidney beans)
• haricots-plats, mange-tout (runner beans / string beans)
• haricots beurre (yellow French beans)
• petits pois (peas)
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CHOUX
• brocoli (brocoli)
• choux de Bruxelles (Brussel sprouts)
• chou (cabbage)
• chou rouge (red cabbage)
• chou frisé (kale)
• chou-rave (kohlabi)
• chou chinois (pak-choi)
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• chou-fleur (cauliflower)
• chou cabus (white cabbage)
• chou de Milan (Milanese cabbage)
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CHAMPIGNONS
• champignon (mushroom)
• champignons de Paris (cultivated mushrooms / button mushrooms)
• bolet (boletus)
• cèpe (cep)
• morille (morel)
• truffe (truffle)
• coulemelle (coulemelle / parasol mushroom)
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• chanterelle (chanterelle)
• girolle (girolle)
• clavaire (clavaria)
• coprin chevelu (shaggy cap)
• mousseron (meadow mushroom)
• oronge (agaric / imperial mushroom)
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SALADE
• salade (légume) (salad)
• lit de salade (décoration) (salad bed)
• laitue (lettuce)
• mâche (corn salad / lamb’s lettuce)
• romaine (cos lettuce)
• batavia (webb lettuce)
• roquette (rocket)
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• pourpier (purslane)
• mesclun (mesclun / mixed salad)
• cresson (watercress)
• radicchio (radicchio)
• chicorée frisée, scarole (endive)
• pissenlit (dandelion)
• poirée (Chinese leaves)
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ADJECTIF
• primeurs (early vegetables)
• de saison (seasonal)
• frais (fresh)
• pourri (rotten)
• fanés (withered)
• surgelé (frozen)
• cru (raw)
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• cuit (cooked)
• épicé (hot / spicy)
• salé (salty)
• bouilli (boiled)
• amer (bitter)
• ferme (firm)
• poivré (peppery)
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• mou, molle (soft)
• en purée (mashed)
• en julienne (in julienne / in sticks)
• en branches (whole vegetables)
• en mousseline (in a light purée)
• en gratin (au gratin)
• en conserve, en boîte (preserved / tinned)
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• au vinaigre (pickled)
• sucré (sweet)
• sauté (sautéed)
• frit (fried)
• coupé en dés (diced)
• coupé en rondelles (sliced)
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VERBES
• écosser (haricots) (to pod) (beans)
• écosser (pois) (to shuck) (peas)
• effeuiller (to remove the leaves from)
• équeuter (to remove the stalk)
• effiler (to string) (beans)
• laver (to wash)
• éplucher (to peel)
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• couper, découper (to cut)
• couper grossièrement (to cut coarsely)
• couper finement (to cut finely)
• ciseler (to slash)
• couper en dés (to dice)
• couper en rondelles (to slice)
• escaloper (champignons) (to escalope)
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• couper en julienne (to cut in julienne / in sticks)
• ciseler (persil) (to chisel (parsley))• hacher au couteau (to chop)• hacher avec un appareil (to mince)• râper des carottes (to shred carrots)• concasser (to crush)• accomoder une salade (to dress a salad)
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• accompagner (to go with / to accompany)
• dégorger (au sel) (to sweat with salt)
• blanchir, émonder, monder (to blanch)
• (faire) bouillir (to boil)
• porter à ébullition (to bring to the boil)
• frire (to fry)
• sauter (to sauté)
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• (faire) cuire à la vapeur, à l’étuvée (to steam)
• macérer (cornichons) (to macerate) (gherkins)
• mariner (to marinate)
• mélanger (to mix)
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PHRASES-CLÉS
• Sont-ils frais?• Are they fresh?
• Les épinards doivent être blanchis.• Spinach must be blanched.
• Tu peux couper les carottes en julienne.• You can cut the carrots in julienne.
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EXERCICES
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TRADUIRE• cauliflower• cabbage• boletus• sorrel• soya• beetroot• Swiss chard• kidney beans• une racine• une gousse• Je lave la laitue.• Tu épluches les pommes de terre.• Vérifiez si les courgettes sont biologiques.• C’est un plat végétarien.
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DONNEZ LES NOMS DES LÉGUMES CI-DESSOUS:
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TROUVEZ LES OPPPOSÉS:
• cuit : ………………….
• ferme : …………….…
• doux : ………………..
• pourri: ………………..
• salé: …………………
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RELIEZ LES LÉGUMES ET LES VERBES:
A ciseler . . 1 pommes de terre
B écosser (pois)
. . 2 haricots
C éplucher . . 3 persil
D Râper . . 4 pois
E écosser (haricots)
. . 5 carottes
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QUELS INGRÉDIENTS METTEZ-VOUS DANS:
• La salade niçoise (The Salade Niçoise) (The French Mediterranean Salad):
• …………………………………………………………………………………………..........
• La salade Waldorf (The Waldorf Salad):
• ………………………………………………………………………………………………...
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LES INGRÉDIENTS DE:
• La salade niçoise (The Salade Niçoise) (The French Mediterranean Salad):
• du thon, des olives, des anchois, des haricots verts, des pommes de terre et des œufs durs.
• La salade Waldorf (The Waldorf Salad):
• des pommes, du céleri, de la laitue et des noix.