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SMAKI, PRZYGOTOWYWANIE POSIŁKÓW, JAK PODAWAĆ, POSIŁKI
SMAKI, PRZYGOTOWYWANIE POSIŁKÓW, JAK PODAWAĆ, POSIŁKI
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podwieczorek
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le goûter
kolacja
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le dîner
obiad
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le déjeuner
przekąska
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le casse-croûte
kanapka na ciepło z szynką lub serem
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le croque-monsieur
przekąska (=na zewnątrz budynku)
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l'hors d'oeuvre (m)
jajecznica
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les oeufs brouillés
lekka kolacja
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la collation
smażony na dużym ogniu
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sauté
mielony
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moulu
wędzony
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fumé
smażony
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frit
surowy
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cru
wlewać
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verser
piekarnik
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le four
piec
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[faire] rôtir
studzić/schładzać
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refroidir
odgrzewać
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réchauffer
trzeć/utrzeć
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râper
pieprzyć
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poivrer
gnieść/ugniatać (np. ciasto)
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pétrir
obierać
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peler
mielić
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moudre
mieszać
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mélanger
siekać
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hacher
ubijać na pianę
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fouetter
smażyć
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[faire] frire
rozpuszczać/topić
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fondre
rozcieńczać
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dissoudre
gotować pod przykryciem
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cuire à l'etouffée
dusić (gotować)
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mijoter
kroić
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couper
gotować
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bouillir
dodawać
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ajouter
słodki
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sucré
słony
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salé
ostry
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piquant
mocny
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fort
mdły
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fade
delikatny
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doux
gorzki
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amer
kwaśny
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aigre
pasztet
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le pâté
jajko sadzone
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oeuf sur le plat
jajko na miękko
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oeuf à la coque
zestaw surówek
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les crudités (f)
jajko na twardo
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oeuf dur
ciasto na na bazie jajek, śmietany i boczku
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la quiche
przystawka
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entrée (f)
deser
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le dessert
danie
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le plat
śniadanie
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le petit déjeuner
gofr
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la gaufre
ciastko
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le gâteau
ptyś
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le chou à la crème
pączek
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le beignet
ślimaki
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escargots (m)
żabie udka
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cuisses de grenouille (f)
sznycel cielęcy
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escalope de veau (f)
kotlet
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la côtlette
szaszłyk
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la brochette
klopsiki
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boulettes de viande haché (f)
gulasz wołowy z burgundem
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le boeuf bourgignon
rosół z mięsem
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le pot-au-feu
omlet
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omelette (f)
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