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Vocabulaire de Chapitre 2
À Table: The Gourmet Culture of France by Becky Brown, 2010 (French 353)
46
Language - French
Undergraduate 2
06/16/2012
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Cards

Term
la verrerie
 Definition
glassware
Term
l'argenterie
 Definition
silverware
Term
le couvert
 Definition
eating utensil
Term
l'amuse-bouche
 Definition
hors d'oeuvre
Term
un cure-dents
 Definition
toohtpick
Term
mettre le couvert
 Definition
to set the table
Term
la peste
 Definition
bubonic plague
Term
face à la table
 Definition
face down
Term
un poignet
 Definition
wrist
Term
le verre
 Definition
the glass
Term
la fourchette principle
 Definition
the main fork
Term
la petite fourchette pour la salade
 Definition
salad fork
Term
le couteau
 Definition
the knife
Term
la cuillère à dessert
 Definition
the soup dessert
Term
la cuillère à soupe
 Definition
soup spoon
Term
la petite fourchette pour les hors d'oeuvre
 Definition
appetizer fork
Term
la faïence
 Definition
earthenware
Term
dégoût
 Definition
disgust, distaste
Term
songer
 Definition
to consider
Term
le fond
 Definition
stock
Term
mijoter
 Definition
to simmer
Term
un os
 Definition
bone
Term
le veau
 Definition
veal
Term
la volaille
 Definition
fowl
Term
une marmite
 Definition
cooking pot
Term
un bouquet garni
 Definition
thyme, bay leaf, parsley
Term
écumer
 Definition
to skim off the foam
Term
passer
 Definition
to strain
Term
la passoire
 Definition
colander
Term
colorer
 Definition
to brown
Term
la farine
 Definition
flour
Term
une échalote
 Definition
shallot
Term
l'ail
 Definition
garlic
Term
le citron
 Definition
lemon
Term
la lâcheté
 Definition
cowardice
Term
l'odorat
 Definition
sense of smell
Term
la gueule
 Definition
mug, mouth
Term
à jeun
 Definition
on an empty stomach
Term
la police
 Definition
monitoring
Term
un lièvre
 Definition
hare
Term
fade
 Definition
bland
Term
Déméa
 Definition
16th century theologian
Term
la vaisselle
 Definition
tableware
Term
louer
 Definition
to praise
Term
Paulus AEmilius
 Definition
16th century teacher
Term
un festin
 Definition
feast
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