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start learning
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the shell / peel (of a fruit or egg)
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start learning
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start learning
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start learning
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start learning
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soft-boiled egg, na półtwardo
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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beat the eggs, ubijać/roztrzepywać
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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le haricot vert/blanc/beurre/rouge/noir start learning
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green/white/butter (szparagowa)/ czerwona/czarna beans
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start learning
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lamb's lettuce, sałata roszponka
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start learning
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start learning
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start learning
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start learning
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une pomme de terre, une patate start learning
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une citrouille, un potiron un potiron - jadalna; une citrouille- dynia klasyczna (okrągła, idealnie pomarańczowa), której używa się głównie jako dekoracji start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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the chanterelle, rydze (grzyby)
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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the hors d'oeuvre/an appetizer, a starter
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start learning
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the potage (zupa-krem), the soup
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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l’argenterie (f) / les couverts en argent start learning
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silverware / silver cutlery
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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Une limonade, le citron pressé start learning
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start learning
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start learning
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start learning
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une tisane, l’infusion (f) start learning
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start learning
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start learning
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still/non-carbonated water
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start learning
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start learning
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the digestive, after-dinner drink
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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the garnishes, dodatki do dania głównego (frytki itp)
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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le vin rouge/rosé/blanc en bouteille start learning
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bottled red/rosé/white wine
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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a chocolate croissant, pain chocolat
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une tarte au citron meringuée start learning
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start learning
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start learning
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un boulanger/une boulangère start learning
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start learning
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malutkie, eleganckie przekąski bankietowe „na jeden kęs” (tzw. finger food)
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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to pour, nalewać/wsypywać
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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soft, soft, puszysty/miękki w środku
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start learning
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tender, kruchy/delikatny (np. o mięsie)
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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(nie) wliczone (np serwis)
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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les plats italiens/asiatiques/français/polonais start learning
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Italian/Asian/French/Polish dishes
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start learning
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les nems (m)/ les rouleaux de printemps start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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Le bouillon de poule / de volaille start learning
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start learning
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start learning
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the garnish, dodatek do dania głównego
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start learning
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start learning
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start learning
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les galettes de pommes de terre (f) start learning
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potato pancakes, placki ziemniaczane
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start learning
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la côtelette de porc panée, l'escalope de porc panée start learning
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kotlet schabowy, breaded pork chop, breaded pork cutlet
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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start learning
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the Nutmeg, gałka muszkatołowa
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start learning
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start learning
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start learning
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start learning
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start learning
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le quatre-épices/ le piment de la Jamaïque start learning
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allspice/Jamaica pepper, ziele angielskie
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les herbes de Provence (f.) start learning
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Herbs of Provence, zioła prowansalskie
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