WebLearn the French cooking vocabulary and become a pro in the French cuisine. Learn French for Free. Blog French Cook Like a French: Common French Food Vocabulary ... Meats in French. Native. Translation. la viande. meat. l'agneau. lamb. les anchois. anchovies. le bifteck. steak. la dinde. turkey. les escargots. snails. le jambon. ham. le lapin ... WebRed meat. Thinly sliced raw beef is red. Roast beef is a darker brown color. In gastronomy, red meat is commonly red when raw (and a dark color after it is cooked ), in contrast to white meat, which is pale in color before (and after) cooking. [1] [2] In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white.
Meals in French Study.com
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10 Most Popular French Meat Dishes - TasteAtlas
Webmeat n (=food) viande f → Meat and fish are relatively expensive. I don't eat meat. Je ne mange pas de viande. cold meats (British) viandes froides → a buffet of cold meats and … WebSep 5, 2024 · Lamb is not the most popular meat in French gastronomy; that would be beef, duck, pork, and chicken—almost anything other than lamb. This is a country that consumes rabbit, horse, pigeon, wild hog, and even wild deer … WebJan 29, 2013 · Essential vocabulary for the French supermarket or market. • Poulet – chicken (probably ex-layer, and the ‘normal’ age to buy one). • Poulette – young chicken. • Coq – cockerel. • Pintade – guinea fowl. • Dinde – turkey. • Volaille – fowl/ poultry. • Cuisses – thighs. • Magret – breast. • Carcasse – bones for making stocks and soups. tissot tcm