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Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2
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Copy Of Bc004 F Jul09 Week6 Class2 Pct7 Ingredients 2

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  • 1. INGRÉDIENTS - II
    BC004F: Introductory French
    PCT7- July 2009 Semester
    WEEK 6 – Class 1
    Alan Gwilherm Yann Le Bras
  • 2. Viandes, volailles, morceaux et œufs
  • 3. Viandes en général
    • la viande (meat)
    • 4. la viande rouge (red meat)
    • 5. la viande blanche (white meat)
    • 6. la viande hachée (minced meat)
    • 7. du boeuf (beef)
    • 8. du veau (veal)
    • 9. du porc (pork)
    • 10. du mouton (mutton)
    • de l’agneau (lamb)
    • 11. du lapin (rabbit)
    • 12. biologique (organic)
    • 13. charcuterie, assiette anglaise (cold meats)
    • 14. saucisse (sausage)
    • 15. saucisson (dry sausage)
    • 16. terrine, pâté (terrine/pate)
    • 17. jambon (ham)
  • jambon fumé (smoked ham/cured ham)
    jambon blanc, de Paris (cooked ham)
    jambon de Bayonne (Bayonne ham)
    jambon de Parme (Parma ham)
    une tranche (a slice)
    le gras (the fat)
    la couenne (rind /ai/)
    bacon, petit salé, lard ((streaky) bacon)
  • 18.
    • lard fumé (gammon)
    • 19. lardons (lardoons)
    • 20. boudin (black pudding)
    • 21. pâté (pâté)
    • 22. rillettes (rillettes)
    • 23. andouillette (andouillette)
    • 24. farce (stuffing (GB) / forcemeat (US))
    • 25. farci (stuffed)
  • http://sxc.hu
  • 26.
    • volaille (poultry)
    • 27. poulet (chicken)
    • 28. chapon (capon)
    • 29. poularde (fattened hen)
    • 30. canard (duck)
    • 31. caille [kaj] (quail)
    • 32. oie [wa] (goose)
    • 33. foie gras de canard ou d’oie [fwa gra] (duck or goose foie gras)
  • dinde (turkey)
    pintade (guinea-fowl)
    foie gras [fwa gra] (foie gras)
    confit (confit)
  • 34. http://sxc.hu
  • 35. les morceaux (the cuts)
    les morceaux de choix (the prime cuts)
    les bas morceaux (the coarse cuts)
    l’os (the bone)
    moelle [mwal] (marrow)
    côtelette, côte (cutlet/chop/rib)
    les abats (the offal)
    tripes [trip] (tripes [‘traips])
  • 36. cœur [kœr] (heart)
    foie (liver)
    langue (tongue)
    rognons (kidneys)
    cervelle (brains)
    museau (brawn)
    les nerfs (nerves)
    les veines (veins)
  • 37. Filet de veau (veal fillet)
    http://sxc.hu
  • 38.
    • escalope de veau (veal escalope)
    • 39. filet (fillet/tenderloin)
    • 40. aloyeau (sirloin)
    • 41. faux filet (sirloin steak)
    • 42. rumsteck (rump steak)
    • 43. côte de bœuf (rib roast)
    • 44. entrecôte (rib steak)
    • 45. plat de côtes (short ribs/ flat of ribs)
    • 46.  for “pot-au-feu”
    • côetelette de veau (veal cutlet)
    • 47. collier (neck)
    • 48. langue (tongue)
    • 49. poitrine (brisket)
    • 50. jarret de veau (hock)
    • 51. flanchet, bavette(flank)
    • 52. un rôti de bœuf (cuit) (a roast beef)
    • 53. bif haché (minced beef (GB)/ground beef (US))
  • Agneau et mouton
    épaule d’agneau (lamb shoulder)
    Carré d’agneau (loin of lamb)
    Gigot (leg)
    Poitrine (breast)
    Côtelette de mouton (mutton chop)
    Côtelette d’agneau (lamb cutlet)
  • 54. Volaille (morceaux)
    abats (volaille) (giblets)
    gésier (gizzard)
    peau (skin)
    blanc (breast)
    escalope de volaille (poultry escalope)
    haut de cuisse (poulet, oie, dinde) (thigh)
    cuisse (caille), le pilon (poulet) (leg/drumstick)
  • 55.
  • 56. aile (wing)
    bréchet (wishbone)
    cou (neck)
    crête (comb)
  • 57. Qualité de la viande et sa cuisson
    tendre (tender)
    dure, nerveuse (tough)
    viande maigre (lean (meat))
    viande grasse (fat (meat))
    cru (raw)
    cuit (cooked)
  • 58. saignant (rare/underdone)
    à point (medium)
    bien cuit (well done)
    trop cuit (overdone)
  • 59. http://sxc.hu
  • 60. Œufs et cuissons
    œuf (egg)
    coquille (shell)
    jaune (yolk)
    blanc (white)
    œuf de poule (hen’s egg)
    œuf de cane (duck’s egg)
    œuf de caille (quail’s egg)
  • 61. œuf d’oie (goose’s egg)
    œufs au bacon, au lard (bacon and eggs)
    œufs bouillés (scrambled eggs)
    œufs a la coque, mollets (soft boiled eggs)
    œufs durs (hard boiled eggs)
    œufs sur le plat (fried eggs)
    œufs pochés (poached eggs)
  • 62. une omelette (an omelette)
    œufs mayonnaise (egg mayonnaise)
    œufs en meurette (eggs in red wine sauce)
    œufs en gelée (eggs in aspic/in jelly)
    œufs mimosa (egg mimosa)
  • 63.
  • 64. VERBES
    plumer (to pluck)
    évider (to clean out/to gut (chicken))
    assaisonner la viande (to season the meat)
    saler (to salt)
    poivrer (to pepper)
    couper une tranche, émincer (to cut a slice/to slice)
    escaloper (to cut into escalopes)
  • 65. hacher (avec un appareil) (to mince meat)
    hacher (au couteau) (to chop)
    découper (to cut/to carve)
    désosser (to bone out)
    dégraisser (to trim/to remove the fat)
    dénerver (to remove the nerves)
    flamber (volaille) (to singe (poultry))
  • 66. farcir (to stuff)
    ficeler (to tie with a string)
    larder, barder (to lard)
    cuire (to cook)
    rôtir (to roast)
    bouillir (to boil)
    braiser, étuver (to braise)
  • 67. cuire au four (to bake)
    griller (to grill/to broil)
    pocher (to poach)
    faire mariner (to marinate)
    faire cuire en ragoût, en sauce, à l’étuvée (to stew)
    arroser (le roti) (to baste)
  • 68. faire sauter (to sauté)
    poêler, frire, rissoler (to fry)
    faire revenir (to fry gently)
    Saisir (to fry quickly)
    (faire) mijoter (to simmer)
    faire cuire en cocotte (to pot roast)
    retourner un steak (to turnover a steak)
    écaler les œufs (to shell eggs)
    fouetter (to whip/to whisk)
  • 69. PHRASES-CLÉS
    Il faut trois heures pour cuire cette viande au four.(It takes 3 hours to bake this meat.)
    En premier, vous devez désosser la viande, puis faire un rôti avec de la ficelle et du lard.(First, you must bone out the meat, then make a joint with string and lard.)
  • 70. Plumez le poulet et videz-le.
    (Pluck the chicken and gut it.)
    L’omelette doit être baveuse.
    (The omelette must be runny.)
  • 71. Exercices
  • 72. Complétez le dessin:

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