poisson – fish

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poisson – fish
Food Translations: French-English
POISSON – FISH Collier = near the head, Dos = back, Filet = side
French
English
aie de raie
bar
brème (dorade)
cabillaud
carpe
carrelette
congre
dorade (brème)
églefin
espadon
flet
flétan
grondin
hareng
julienne
limande-sole
lieu jaune
lieu noir
loup de mer
lotte
maquereau
merlan
merlu
mérou
oursin violet
panga / pangasius
pastenague
perche
perche du Nil
plie
rascasse
requin
rouget
saumon
saumonette
sandre
saint-pierre
sébaste
sole
thon (pron : t-ah-n)
truite (pron : tweet)
turbot
skate
sea bass
sea bream
cod
carp
plaice
eel
sea bream
haddock
swordfish
flounder
halibut
gurnard, gurnet
herring
ling cod
lemon sole
pollack
coalfish (hake family)
wolfish
monkfish / anglerfish
mackerel
whiting
hake
grouper
sea urchin
panga – a type of catfish from southeast Asia
stingray
perch
Nile perch
plaice
rockfish, lionfish, scorpion fish
shark
red mullet
salmon
cat shark
pike perch
dory fish – john dory
red fish
sole
tuna
trout
turbot
Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and
www.Larousse.com. Property of CREW (CERN Relocated Women).
Food Translations: French-English
Fruits de Mer/Crustacés - Shellfish
crevette
écrevisse
gros crevette
homard
langoustine
coquille saint jacques
huître
moules
palourde / coques
tourteaux
small shrimp (for salads)
crayfish
medium to large shrimp (scampi)
lobster
spiny lobster, rock lobster, crawfish
scallops (coquille is the orange “foot”)
oysters
mussels
clams
crab
VIANDE – MEAT
Meats are cut differently in France than elsewhere - Wikipedia has pictures and descriptions.
The French do not age meat.
Leg = Gigot, Rib = Poitrine, Shoulder = Epaule, Côtelettes = chops
French
English
agneau
bœuf
lamb
beef
Charolais and Limosin taste the best.
chasse
sanglier
cerf
lapin (lapereau)
porc
wild game
boar
deer
rabbit (young rabbit)
pork
lard du poitrine fumé : bacon
lardon : cubed bacon (for salads, quiche)
à l'os: with the bone in
blanc: lightly salted, un-smoked or very lightly smoked
cru: salted or smoked ham that has been cured but not cooked
cuit: cooked
fumé: smoked
salé: salt-cured
sec: dried
ris de veau
veau
sweetbreads
veal
VOLAILLE – POULTRY
Breast = filet, Wing = Ailes, Leg = Cuisse, Thigh = haut cuisse
French
English
caille
canard
dinde
oie
pigeon
poulet
quail
duck
turkey
goose
pidgin
chicken
Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and
www.Larousse.com. Property of CREW (CERN Relocated Women).
Food Translations: French-English
LEGUMES - VEGETABLES
French
artichaut
aubergine
blette
brocoli
carotte
cèleri
champion
chou-fleur
courgette
courge
concombre
échalote
endive
épinard
haricot
mais
navet
oignon : blanc, jaune, rouge
petit pois
poivron
poireaux
radis
tomate
English
artichoke
eggplant
chard (Swiss chard has a red stalk)
broccoli
carrot
celery
mushroom
cauliflower
zucchini
pumpkins
cucumber
shallots
endive
spinach
bean
corn
turnip
onion: white, yellow, red
peas
bell peppers
leeks
radish
tomato
Laitue - Lettuces
cresson
escarole
laitue iceberg
laitue
mâche
orseille
roquette
laitue romaine
raddicchio
watercress
escarole
iceberg
Bibb lettuce
lamb’s lettuce
sorrel
arugula
romaine
chicory
Herbes - Herbs
ail
aneth
basilic
cerfeuil
coriandre : leaves / seeds
ciboulette
estragon
menthe
origan
oseille
romarin
persil
garlic
dill
basil
chervil
cilantro / coriander
chives
tarragon
mint
oregano
sorrel
rosemary
parsley
Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and
www.Larousse.com. Property of CREW (CERN Relocated Women).
Food Translations: French-English
sauge
thym
sage
thyme
Épices et graines - Spices & Seeds
French
English
carvi
cardamome
cannelle
clos de girofle
poivre de Cayenne
cumin
fenouil
gingembre
genièvre
muscade
paprika
poivre
piment
grains de pavot
sésame
safran
sel / gros sel
caraway seeds
cardamom
cinnamon
cloves
cayenne pepper
cumin
fennel
ginger
juniper berry
nutmeg
paprika
pepper
pimento
poppy seeds
sesame seeds
saffron
salt / rock salt
FRUITS - FRUITS
French
English
abricot
avocat
ananas
banane
cerise
citron
citron vert
canneberge
fraise
framboise
grenade
groseillier
mure
myrtille
poire
pomme
pamplemousse
pruneau
prune
pastèque
raisin
apricot
avocado
pineapple
banana
cherry
lemon
lime
cranberry
strawberry
raspberry
pomegranate
red current
blackberry
blueberry
pear
apple
grapefruit
prune
plum
watermelon
grape
DAIRY
Normandy raises cows especially for dairy products.
Isigny Sainte Mère butter is the best quality.
Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and
www.Larousse.com. Property of CREW (CERN Relocated Women).
Food Translations: French-English
Affinage: process of aging cheese.
French cream is matured cream vs. sweet cream:
lactic acids have been allowed to work until the cream has thickened.
French
English
beurre demi-sel
beurre
crème anglaise
crème entier
crème demi-écrémé
crème fleurette
crème fouettée
crème fraîche
salted butter
unsalted butter
custard
cream
half n half
sweet cream (American cream)
whipped cream
sour cream (equivalent, but not as thick or
sour)
double or heavy cream
light cream
ice cream
confectioner’s cream (for baking)
milk
semi-skimmed - 2% milk
skimmed milk – 1% milk
buttermilk
crème fraîche épaisse
crème fraîche liquide
crème glacée
crème pâtisserie
lait
lait demi-écrémé
lait écrémé
lait fermenté
Can be found in the dairy section at Carrefour, Segny
lait concentré / concentré non sucré
lait concentré / concentré sucré
Laben
evaporated milk
sweetened condensed milk
This soft middle eastern cheese can be found at
Goodies in Ferney-Voltaire
Can be found at Intermarché and Jim’s Market
cream cheese
FROMAGE – CHEESE
Cheeses are described in 2 categories : soft (Brie, Camembert, etc) and
hard : Abondance and Comte are good for melting.
French
English
chèvre
brebis
vache
cheeses from goat milk
cheeses from sheep milk
cheeses from cow milk
FARINE – FLOUR
French
English
avoine
blé
blé complet
orge
sarrasin
seigle
chapelure, panure
oat
wheat
whole wheat
barley
buckwheat
rye
breadcrumbs
Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and
www.Larousse.com. Property of CREW (CERN Relocated Women).
Food Translations: French-English
CONDIMENTS
French
English
beurre de noix :
nut butters:
amande, cajou, cacahuète
almond, cashew, peanut
confiture
gelée
huile :
jam
jelly
oil:
canola, d’olive, râpe, tournesol
safflower, olive, grape seed, sunflower
moutard
pâte
raifort
mustard
paste
horseradish
MISCELLANEOUS
French
English
a gogo
glaçons
doux
forte
pimenté
Les œufs (pron : ough, like enough):
all you can eat
ice cubes
mild
strong
spicy
Eggs :
au plat
à la coque
mollets
dure
poché
brouillés
Le Bœuf :
bleu
a point
bien cuit
fried
soft boiled
medium
hard boiled
poached
scrambled
Ordering beef cooked:
rare
medium rare
well done
HELPFUL SHOPPING TERMS
French
English
a volonté
bio
chariot
emporter
frais (m), fraiche (f)
livraison á domicile
point relais
ramasser
panier
at the customer’s discretion
organic
shopping cart
take out (food)
fresh
home delivery
pick up point
pick up
shopping basket
HELPFUL COOKING TERMS
French
English
á la poêle
ajouter
allumer
battre
pan-sautéed
add to
light
whip up
Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and
www.Larousse.com. Property of CREW (CERN Relocated Women).
Food Translations: French-English
battre au fouet
bouillir
braiser
charger
congeler
coucher
couper
cuire
cuire au four
cuisiner
diviser
égoutter
émietter
émincer
entrepose
épaissir
éparpiller
épépiner
éponger
étaler
faire dorer
faire frire
faire revenir
faire sauter
farcir
flamber
frapper
griller
griller du pain
hacher
incorporer
incorporer
incorporer
mettre
pocher
pulper
remplir
rôtir
saupoudrer
secouer
servir
servir à la louche
servir avec une cuiller
tourner
trancher
verser
whisk
boil
braise
load
freeze
layer
cut
simmer
bake
cook
divide - separate
drain
crumble
mince
store
thicken
spread
remove seeds, stones
sponge
show, display
brown
deep fry
shallow fry
sauté
stuff [something]
flambé
beat
grill / broil / BBQ
toast
chop
fold in
mix
fold in
put
poach
mash
fill
roast
sprinkle on top
shake
serve
ladle up
spoon [spoon out]
stir
slice
pour
Sources: The Concise Larousse Gastronomique: The World’s Cookery Encyclopedia, Wikipedia and
www.Larousse.com. Property of CREW (CERN Relocated Women).