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Level 2 Chapter 6

La Gastronomie

la gastronomie the gastronomy, the cooking/the cookery
un four an oven
un micro-ondes a microwave
un four à micro-ondes a microwave oven
un congélateur a freezer, a deep-freeze
un réfrigérateur a refrigerator, a fridge
un frigidaire a refrigerator, a fridge
un frigo a fridge
dans la cuisine in the kitchen
faire la cuisine to cook
Faisons la cuisine ! Let's cook !
une cuisinière a stove, a cooker
une cuisinière a female cook, chef
un cuisinier a male cook, chef
une cuisinière à gaz a gas stove
une cuisinière électrique an electric stove
les aliments the food
un pamplemousse a grapefruit
un raisin a grape
un raisin sec a raisin
un champignon a mushroom
des gousses d'ail garlic cloves
l'ail the garlic
un poivron rouge a red pepper
l'huile d'olive the olive oil
les pâtes the pasta
du laurier bay laurel
une feuille de laurier a bay leaf, a laurel leaf
du thym thyme
la choucroute the sauerkraut
une recette a recipe
la viande the meat
le porc the pork
le veau the veal
le bœuf the beef
l'agneau the lamb
le mouton the mutton, the sheep
une côtelette a chop, a cutlet
un gigot a leg of lamb
une côtelette de porc a pork chop
une côtelette de veau a veal chop
d'abord firstly, first of all
un rôti de bœuf a roast beef
le persil the parsley
une herbe aromatique an aromatic herb
éplucher to peel, to skin
couper to cut
hacher to chop, to grind, to mince
une rondelle a slice, a cut
couper en rondelles to slice up
un morceau a piece
être bon cuisinier to be a good cook (chef)
râper to grate
remuer to stirr
verser to pour
cuire to cook, to bake
bouillir to boil
ajouter to add
une casserole a pan, a saucepan, a casserole, a stew
un couvercle a lid, a cover
une poêle a frying pan
à feu vif at high heat
à feu doux at low heat
les fruits de mer the seafood
une moule a mussel
un homard a lobster
un crabe a crab
une crevette a shrimp
un concombre a cucumber
une huître an oyster
le saumon the salmon
un filet de sole a filet of sole
Created by: csafrench