L É GUMES FRAIS BC0010F: Intermediate French PCT/CULA Alan Gwilherm Yann Le Bras
<ul><li>l é gumes  (vegetables) </li></ul><ul><li>les v é g é tariens  (vegetarians) </li></ul><ul><li>les v é g é taliens...
<ul><li>Duxelle  (Duxelle) </li></ul><ul><li>graine (haricot, petit pois)  (seed) </li></ul><ul><li>gousse (haricot, petit...
<ul><li>pulpe  (flesh) </li></ul><ul><li>feuille  (leaf) </li></ul><ul><li>c œ ur  (heart) </li></ul><ul><li>racine  (root...
 
L É GUMES FRAIS EN G É N É RAL <ul><li>pommes de terre  (potatoes) </li></ul><ul><li>p.d.t. nouvelles  (new potatoes) </li...
<ul><li>oignon  (onion) </li></ul><ul><li>ciboule, ciboulette  (spring onion/chive) </li></ul><ul><li>é chalote  (shallot)...
 
<ul><li>poireau  (leek) </li></ul><ul><li>courgette  (courgette) </li></ul><ul><li>concombre  (cucumber) </li></ul><ul><li...
<ul><li>oseille  (sorrel) </li></ul><ul><li>ortie  (nettle) </li></ul><ul><li>germes de soja  (bean sprouts) </li></ul><ul...
 
<ul><li>c œ urs de palmier  (palm hearts) </li></ul><ul><li>endive  (chicory) </li></ul><ul><li>fenouil  (fennel) </li></u...
 
<ul><li>carde  (chard) </li></ul><ul><li>cardon  (cardoon) </li></ul><ul><li>artichaut  (artichoke) </li></ul><ul><li>c œ ...
<ul><li>crosne  (Chinese artichoke) </li></ul><ul><li>radis  (radish) </li></ul><ul><li>raifort  (horseradish) </li></ul><...
 
 
 
 
<ul><li>igname  (yam) </li></ul><ul><li>manioc  (cassava) </li></ul><ul><li>courge  (marrow/squash) </li></ul><ul><li>citr...
 
HARICOTS ET POIS <ul><li>f è ves  (broad beans) </li></ul><ul><li>haricots verts  (French beans) </li></ul><ul><li>flageol...
 
CHOUX <ul><li>brocoli  (brocoli) </li></ul><ul><li>choux de Bruxelles  (Brussel sprouts) </li></ul><ul><li>chou  (cabbage)...
<ul><li>chou-fleur  (cauliflower) </li></ul><ul><li>chou cabus  (white cabbage) </li></ul><ul><li>chou de Milan  (Milanese...
CHAMPIGNONS <ul><li>champignon  (mushroom) </li></ul><ul><li>champignons de Paris  (cultivated mushrooms / button mushroom...
<ul><li>chanterelle  (chanterelle) </li></ul><ul><li>girolle  (girolle) </li></ul><ul><li>clavaire  (clavaria) </li></ul><...
 
SALADE <ul><li>salade (l égume)  (salad) </li></ul><ul><li>lit de salade (décoration)  (salad bed) </li></ul><ul><li>laitu...
<ul><li>pourpier  (purslane) </li></ul><ul><li>mesclun  (mesclun / mixed salad) </li></ul><ul><li>cresson  (watercress) </...
 
ADJECTIF <ul><li>primeurs  (early vegetables) </li></ul><ul><li>de saison  (seasonal) </li></ul><ul><li>frais  (fresh) </l...
<ul><li>cuit  (cooked) </li></ul><ul><li>épicé  (hot / spicy) </li></ul><ul><li>salé  (salty) </li></ul><ul><li>bouilli  (...
<ul><li>mou, molle  (soft) </li></ul><ul><li>en pur ée  (mashed) </li></ul><ul><li>en julienne  (in julienne / in sticks) ...
<ul><li>au vinaigre  (pickled) </li></ul><ul><li>sucr é  (sweet) </li></ul><ul><li>sauté  (sautéed) </li></ul><ul><li>frit...
 
VERBES <ul><li>écosser (haricots)  (to pod) (beans) </li></ul><ul><li>écosser (pois)  (to shuck) (peas) </li></ul><ul><li>...
<ul><li>couper, d écouper  (to cut) </li></ul><ul><li>couper grossièrement  (to cut coarsely) </li></ul><ul><li>couper fin...
<ul><li>couper en julienne  (to cut in julienne / in sticks) </li></ul><ul><li>ciseler (persil)  (to chisel (parsley)) </l...
<ul><li>accompagner  (to go with / to accompany) </li></ul><ul><li>d égorger (au sel)  (to sweat with salt) </li></ul><ul>...
<ul><li>(faire) cuire  à  la vapeur,  à  l’ étuvée  (to steam) </li></ul><ul><li>macérer (cornichons)  (to macerate)  (ghe...
PHRASES-CL É S <ul><li>Sont-ils frais? </li></ul><ul><li>Are they fresh? </li></ul><ul><li>Les  épinards doivent être blan...
EXERCICES
TRADUIRE <ul><li>cauliflower </li></ul><ul><li>cabbage </li></ul><ul><li>boletus </li></ul><ul><li>sorrel </li></ul><ul><l...
DONNEZ LES NOMS DES L É GUMES CI-DESSOUS:
TROUVEZ LES OPPPOS É S: <ul><li>cuit : …………………. </li></ul><ul><li>ferme : …………….… </li></ul><ul><li>doux : ……………….. </li><...
RELIEZ LES L É GUMES  ET LES VERBES: carottes 5 . . écosser (haricots) E pois 4 . . R âper D persil 3 . . éplucher C haric...
QUELS INGR É DIENTS METTEZ-VOUS DANS: <ul><li>La salade ni çoise   (The Salade Niçoise) (The French Mediterranean Salad): ...
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1 bc0010 f pct cula 10 légumes frais

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1 bc0010 f pct cula 10 légumes frais

  1. 1. L É GUMES FRAIS BC0010F: Intermediate French PCT/CULA Alan Gwilherm Yann Le Bras
  2. 2. <ul><li>l é gumes (vegetables) </li></ul><ul><li>les v é g é tariens (vegetarians) </li></ul><ul><li>les v é g é taliens (vegans) </li></ul><ul><li>nourriture biologique (organic food) </li></ul><ul><li>potage, velout é (soup) </li></ul><ul><li>salade de (salad of) </li></ul><ul><li>jardini è re de l é gumes (mixed vegetables) </li></ul>
  3. 3. <ul><li>Duxelle (Duxelle) </li></ul><ul><li>graine (haricot, petit pois) (seed) </li></ul><ul><li>gousse (haricot, petit pois) (pod) </li></ul><ul><li>peau (skin) </li></ul><ul><li>pointe (asperge) (tip) </li></ul><ul><li>trognon, tige (stalk) </li></ul><ul><li>grain (ma ïs) (kernel) </li></ul>
  4. 4. <ul><li>pulpe (flesh) </li></ul><ul><li>feuille (leaf) </li></ul><ul><li>c œ ur (heart) </li></ul><ul><li>racine (root) </li></ul>
  5. 6. L É GUMES FRAIS EN G É N É RAL <ul><li>pommes de terre (potatoes) </li></ul><ul><li>p.d.t. nouvelles (new potatoes) </li></ul><ul><li>patate douce (sweet potato) </li></ul><ul><li>tomates (tomatoes) </li></ul><ul><li>tomates cerises (cherry tomatoes) </li></ul><ul><li>concentr é de tomates (tomato puree) </li></ul><ul><li>aubergine (aubergine/eggplant) </li></ul>
  6. 7. <ul><li>oignon (onion) </li></ul><ul><li>ciboule, ciboulette (spring onion/chive) </li></ul><ul><li>é chalote (shallot) </li></ul><ul><li>ail (garlic) </li></ul><ul><li>gousse d’ail (garlic clove) </li></ul><ul><li>poivron rouge (red pepper) </li></ul><ul><li>poivron vert (green pepper) </li></ul>
  7. 9. <ul><li>poireau (leek) </li></ul><ul><li>courgette (courgette) </li></ul><ul><li>concombre (cucumber) </li></ul><ul><li>cornichon (gherkin) </li></ul><ul><li>caro tt e (carrot) </li></ul><ul><li>asperge (asparagus) </li></ul><ul><li>pointes d’asperges (asparagus tips) </li></ul>
  8. 10. <ul><li>oseille (sorrel) </li></ul><ul><li>ortie (nettle) </li></ul><ul><li>germes de soja (bean sprouts) </li></ul><ul><li>mac é doine (mixed vegetables/macedoine) </li></ul><ul><li>soja (soya) </li></ul><ul><li>bambou (bamboo) </li></ul><ul><li>pousses de bambou (bamboo shoots) </li></ul>
  9. 12. <ul><li>c œ urs de palmier (palm hearts) </li></ul><ul><li>endive (chicory) </li></ul><ul><li>fenouil (fennel) </li></ul><ul><li>c é leri (en branche) (celery) </li></ul><ul><li>c é leri-rave (celeriac) </li></ul><ul><li>é pinards (spinach) </li></ul><ul><li>bette, blette (Swiss chard) </li></ul>
  10. 14. <ul><li>carde (chard) </li></ul><ul><li>cardon (cardoon) </li></ul><ul><li>artichaut (artichoke) </li></ul><ul><li>c œ ur, fond d’artichaut (artichoke heart) </li></ul><ul><li>betterave (beetroot/beets) </li></ul><ul><li>rutabaga (swede) </li></ul><ul><li>topinambour, p â tisson (Jerusalem artichoke) </li></ul>
  11. 15. <ul><li>crosne (Chinese artichoke) </li></ul><ul><li>radis (radish) </li></ul><ul><li>raifort (horseradish) </li></ul><ul><li>navet (turnip) </li></ul><ul><li>panais (parsnip) </li></ul><ul><li>salsifis (salsify) </li></ul><ul><li>avocat (avocado) </li></ul>
  12. 20. <ul><li>igname (yam) </li></ul><ul><li>manioc (cassava) </li></ul><ul><li>courge (marrow/squash) </li></ul><ul><li>citrouille (pumpkin) </li></ul><ul><li>ma ï s (corn) </li></ul><ul><li>é pis de ma ï s (corn on the cob) </li></ul>
  13. 22. HARICOTS ET POIS <ul><li>f è ves (broad beans) </li></ul><ul><li>haricots verts (French beans) </li></ul><ul><li>flageolets (kidney beans) </li></ul><ul><li>haricots-plats, mange-tout (runner beans / string beans) </li></ul><ul><li>haricots beurre (yellow French beans) </li></ul><ul><li>petits pois (peas) </li></ul>
  14. 24. CHOUX <ul><li>brocoli (brocoli) </li></ul><ul><li>choux de Bruxelles (Brussel sprouts) </li></ul><ul><li>chou (cabbage) </li></ul><ul><li>chou rouge (red cabbage) </li></ul><ul><li>chou fris é (kale) </li></ul><ul><li>chou-rave (kohlabi) </li></ul><ul><li>chou chinois (pak-choi) </li></ul>
  15. 25. <ul><li>chou-fleur (cauliflower) </li></ul><ul><li>chou cabus (white cabbage) </li></ul><ul><li>chou de Milan (Milanese cabbage) </li></ul>
  16. 26. CHAMPIGNONS <ul><li>champignon (mushroom) </li></ul><ul><li>champignons de Paris (cultivated mushrooms / button mushrooms) </li></ul><ul><li>bolet (boletus) </li></ul><ul><li>c è pe (cep) </li></ul><ul><li>morille (morel) </li></ul><ul><li>truffe (truffle) </li></ul><ul><li>coulemelle (coulemelle / parasol mushroom) </li></ul>
  17. 27. <ul><li>chanterelle (chanterelle) </li></ul><ul><li>girolle (girolle) </li></ul><ul><li>clavaire (clavaria) </li></ul><ul><li>coprin chevelu (shaggy cap) </li></ul><ul><li>mousseron (meadow mushroom) </li></ul><ul><li>oronge (agaric / imperial mushroom) </li></ul>
  18. 29. SALADE <ul><li>salade (l égume) (salad) </li></ul><ul><li>lit de salade (décoration) (salad bed) </li></ul><ul><li>laitue (lettuce) </li></ul><ul><li>mâche (corn salad / lamb’s lettuce) </li></ul><ul><li>romaine (cos lettuce) </li></ul><ul><li>batavia (webb lettuce) </li></ul><ul><li>roquette (rocket) </li></ul>
  19. 30. <ul><li>pourpier (purslane) </li></ul><ul><li>mesclun (mesclun / mixed salad) </li></ul><ul><li>cresson (watercress) </li></ul><ul><li>radicchio (radicchio) </li></ul><ul><li>chicor ée frisée, scarole (endive) </li></ul><ul><li>pissenlit (dandelion) </li></ul><ul><li>poirée (Chinese leaves) </li></ul>
  20. 32. ADJECTIF <ul><li>primeurs (early vegetables) </li></ul><ul><li>de saison (seasonal) </li></ul><ul><li>frais (fresh) </li></ul><ul><li>pourri (rotten) </li></ul><ul><li>fan és (withered) </li></ul><ul><li>surgelé (frozen) </li></ul><ul><li>cru (raw) </li></ul>
  21. 33. <ul><li>cuit (cooked) </li></ul><ul><li>épicé (hot / spicy) </li></ul><ul><li>salé (salty) </li></ul><ul><li>bouilli (boiled) </li></ul><ul><li>amer (bitter) </li></ul><ul><li>ferme (firm) </li></ul><ul><li>poivré (peppery) </li></ul>
  22. 34. <ul><li>mou, molle (soft) </li></ul><ul><li>en pur ée (mashed) </li></ul><ul><li>en julienne (in julienne / in sticks) </li></ul><ul><li>en branches (whole vegetables) </li></ul><ul><li>en mousseline (in a light purée) </li></ul><ul><li>en gratin (au gratin) </li></ul><ul><li>en conserve, en boîte (preserved / tinned) </li></ul>
  23. 35. <ul><li>au vinaigre (pickled) </li></ul><ul><li>sucr é (sweet) </li></ul><ul><li>sauté (sautéed) </li></ul><ul><li>frit (fried) </li></ul><ul><li>coupé en dés (diced) </li></ul><ul><li>coupé en rondelles (sliced) </li></ul>
  24. 37. VERBES <ul><li>écosser (haricots) (to pod) (beans) </li></ul><ul><li>écosser (pois) (to shuck) (peas) </li></ul><ul><li>effeuiller (to remove the leaves from) </li></ul><ul><li>équeuter (to remove the stalk) </li></ul><ul><li>effiler (to string) (beans) </li></ul><ul><li>laver (to wash) </li></ul><ul><li>éplucher (to peel) </li></ul>
  25. 38. <ul><li>couper, d écouper (to cut) </li></ul><ul><li>couper grossièrement (to cut coarsely) </li></ul><ul><li>couper finement (to cut finely) </li></ul><ul><li>ciseler (to slash) </li></ul><ul><li>couper en dés (to dice) </li></ul><ul><li>couper en rondelles (to slice) </li></ul><ul><li>escaloper (champignons) (to escalope) </li></ul>
  26. 39. <ul><li>couper en julienne (to cut in julienne / in sticks) </li></ul><ul><li>ciseler (persil) (to chisel (parsley)) </li></ul><ul><li>hacher au couteau (to chop) </li></ul><ul><li>hacher avec un appareil (to mince) </li></ul><ul><li>r â per des carottes (to shred carrots) </li></ul><ul><li>concasser (to crush) </li></ul><ul><li>accomoder une salade (to dress a salad) </li></ul>
  27. 40. <ul><li>accompagner (to go with / to accompany) </li></ul><ul><li>d égorger (au sel) (to sweat with salt) </li></ul><ul><li>blanchir, émonder, monder (to blanch) </li></ul><ul><li>(faire) bouillir (to boil) </li></ul><ul><li>porter à ébullition (to bring to the boil) </li></ul><ul><li>frire (to fry) </li></ul><ul><li>sauter (to sauté) </li></ul>
  28. 41. <ul><li>(faire) cuire à la vapeur, à l’ étuvée (to steam) </li></ul><ul><li>macérer (cornichons) (to macerate) (gherkins) </li></ul><ul><li>mariner (to marinate) </li></ul><ul><li>mélanger (to mix) </li></ul>
  29. 42. PHRASES-CL É S <ul><li>Sont-ils frais? </li></ul><ul><li>Are they fresh? </li></ul><ul><li>Les épinards doivent être blanchis. </li></ul><ul><li>Spinach must be blanched. </li></ul><ul><li>Tu peux couper les carottes en julienne. </li></ul><ul><li>You can cut the carrots in julienne. </li></ul>
  30. 43. EXERCICES
  31. 44. TRADUIRE <ul><li>cauliflower </li></ul><ul><li>cabbage </li></ul><ul><li>boletus </li></ul><ul><li>sorrel </li></ul><ul><li>soya </li></ul><ul><li>beetroot </li></ul><ul><li>Swiss chard </li></ul><ul><li>kidney beans </li></ul><ul><li>une racine </li></ul><ul><li>une gousse </li></ul><ul><li>Je lave la laitue. </li></ul><ul><li>Tu épluches les pommes de terre. </li></ul><ul><li>Vérifiez si les courgettes sont biologiques. </li></ul><ul><li>C’est un plat végétarien. </li></ul>
  32. 45. DONNEZ LES NOMS DES L É GUMES CI-DESSOUS:
  33. 46. TROUVEZ LES OPPPOS É S: <ul><li>cuit : …………………. </li></ul><ul><li>ferme : …………….… </li></ul><ul><li>doux : ……………….. </li></ul><ul><li>pourri: ……………….. </li></ul><ul><li>sal é: ………………… </li></ul>
  34. 47. RELIEZ LES L É GUMES ET LES VERBES: carottes 5 . . écosser (haricots) E pois 4 . . R âper D persil 3 . . éplucher C haricots 2 . . écosser (pois) B pommes de terre 1 . . ciseler A
  35. 48. QUELS INGR É DIENTS METTEZ-VOUS DANS: <ul><li>La salade ni çoise (The Salade Niçoise) (The French Mediterranean Salad): </li></ul><ul><li>………………………………………………………………………………………… .......... </li></ul><ul><li>La salade Waldorf (The Waldorf Salad): </li></ul><ul><li>……………………………………………………………………………………………… ... </li></ul>

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