Facts About French Food (Part 2)

La Cuisine Française

  Worksheet

1.  Here is some vocabulary relating to meals in French:
le petit
déjeuner = the breakfast
le
déjeuner = the lunch
le repas = the meal
le
dîner = the evening meal
l'entr
ée = the starter
le plat principal = the main course

le hors-d'œuvre = the appetiser


2.  La bouillabaisse is a fish and sea-food soup from the area of Marseille in the South of France.  It is served with croûtons and a sauce called rouille.  The sauce is similar to a mayonnaise made with breadcrumbs, chilli peppers, garlic, saffron and olive oil.

La bouillabaisse servie avec de la rouille et des croûtons.


3.   
A French delicacy is le foie gras.  This literally means 'the fat liver' and it refers to the fattened liver of a goose or a duck that has been given more food to eat that normal. 
The liver (le foie) can be served whole, in pieces, in a mousse or in p
âté
. 
It can be served cold or warm as a starter (une entrée) or to accompany another dish.
Officially, the production of le foie gras has important and protected status in French cuisine and culture.


4.  Le pâté is a paste made from meat, fish or vegetables.  If it is cooked in a ceramic dish, it is called la terrine.  If le pâté is cooked within a pastry crust then it is called le pâté en croûte.
Another form of pâté is called les rillettes.  This has a 'shredded' texture and is less smooth than normal pâté.


5.  Le croque-monsieur is a hot toasted or grilled cheese and ham sandwich.  When it is served with a fried or poached egg on top, it is called un croque-madame.
                     
Un croque-monsieur - photo by M. Brewer.         Un croque-madame - photo by 
                                                                                                    Traumrune.

6.  The city of Dijon, in the Burgundy area of Eastern France, is famous for producing mustard, known as
la moutarde de Dijon.


7.  La crêpe means 'the pancake.' 
Les cr
êpes can be sweet or savoury and are sold in shops or at stalls called les crêperies.
A popular way to prepare a sweet pancake in France is to drizzle it with melted butter, sugar, Grand Marnier liqueur and grated orange and lemon peel.  This pancake is called
La cr
êpe Suzette and it was named after the French actress Suzanne Reichenber
g.

Above: une crêpe Suzette.  Very often the liqueur is ignited so that a flame is burning on the pancake when it is served.  This will caramelise the sugar and it consumes the liqueur.
To serve or prepare food by setting it alight with a burning flame is called flamb
é.


8.  Le fromage de tête literally means 'the cheese of the head'.  It contains no cheese though!  It is a form of pâté (or brawn) that is made mainly with a pig's head (tête), tongue (langue) and ears (oreilles).  The meat pieces are held together in a jelly.

Let's vote!  Votons!
À mon avis le fromage de tête est.........
                            
délicieux           dégoûtant


9.  Le pain perdu literally means 'the lost bread.'  It is similar to what is called 'French toast' in English. 
Bread is sliced, dipped in a mixture of beaten egg and milk, then fried or baked.  Le pain perdu can also be eaten in a sweet version by sprinkling sugar on top.
 
Originally, it was a dish for poor people who had some left-over bread that they wanted to put to good use. 

10.  Le bœuf bourguignon is a famous French stew from the Bourgogne (Burgundy) area of France.  This area is well-known for producing excellent beef and wine. 

The main ingredients in le b
œuf bourguignon are beef
(le b
œuf) and red wine (le vin rouge).  It is served warm and it is a main course - un plat principal.

Bon appétit!

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