General concepts
| Word | Translation | Pronunciation |
| provisions, food supply | provision (f) | provisions |
| food, food | manger(m) | mange |
| food product | aliment (m) | alman |
| food- | alimentaire | alimentaire |
| food, food | alimentation (f) | alimentation |
| digestion | digestion (f) | digestion |
| thirst | soif(f) | zuaf |
| hunger | faim (f) | fem |
How long have the French been friends with coffee?
For a long time! His luxurious Majesty Louis XIV was very favorable towards this drink, and even (hard to believe!) prepared it with his own hands.
The then Ministry of Health (or rather, the king himself) approved the “coffee” by decree in 1664. Of course, the winemakers really didn’t like this, because it promised them losses, but what can you do - even after declaring coffee to the whole city as a “drink made from soot,” they could not compete with royal fashion. Well, in 1672 the first coffee shop appeared in Paris.
Meals
| Word | Translation | Pronunciation |
| meal, meal | repas(m) | rap |
| breakfast | petit déjeuner (m) | Petya Dezhene |
| dinner | déjeuner (m) | dejeune |
| dinner | dîner(m), souper(m) | Dina |
Meat, poultry and animal products
| Word | Translation | Pronunciation |
| meat | viande (f) | vyand |
| beef | bœuf (m)/viande (de bœuf) (f) | boeuf/viand de boeuf |
| mutton | mouton (m)/viande de mouton (f) | Mouton/Vyand de Mouton |
| pork | viande de porc (f) | Viand De Port |
| rib | côte (m) | cat |
| goat meat | viande de chèvre (f) | Viand-de-chèvres |
| veal | veau(m) | in |
| hare meat | lièvre (m) | levre |
| horsemeat | cheval (m)/viande de cheval | cheval/viand de cheval |
| hind leg of lamb | gigot d'agneau (m) | gigo dagno |
| Domestic bird | volaille (f) | Volai |
| chicken | poule(f) | bullets |
| chick | poulet (m) | bullet |
| duck | canard (m) | canary |
| turkey | dinde (f) | dind |
| egg | œuf (m) | eff |
| lard, fat | grace (f) | dreams |
| butter | beurre (m) | ber |
What drink is popular in the country of the Eiffel Tower?
If you want French coffee, but are too lazy to bother preparing it, you can simply buy a jar from a French manufacturer (ideally, bring it from a business trip abroad; no, order it online). Of course, coffee bushes do not grow in France, but beans are brought there from Guatemala, Mexico, Nicaragua, Colombia, and are already packaged here under French brands (for example, Malongo). If you give such a jar to your girlfriend with the wish to come to her for a cup of drink more often, she is unlikely to refuse...
If you liked our recipe, share it with your friends on social media. networks. Bon appetit!
Fish and seafood
| Word | Translation | Pronunciation |
| seafood dish | plateau de fruits de mer (m) | plateau de fruy de mayor |
| fish | poisson (m) | poisson |
| acne | anguille (f) | English |
| pike | brochet (m) | broché |
| carp | carpe (f) | carp |
| trout | truth (f) | truit |
| salmon | saumon (f) | somon |
| cod | morue (f) | sea |
| sole | sole (f) | salt |
| tuna | thon(m) | tone |
| mollusk, shell | coquillage (m) | cocktail |
| crab | crab (m) | crab |
| shrimp | crevette (f) | krevet |
| cancer | écrevisse (f) | ecrivis |
| crustaceans | crustaces (pl) | krustase |
| lobster | homard(m) | lobster |
| mussel | moule (f) | mule |
| oyster | huître (f) | uitr |
| snail | escargot (m) | escargot |
Milk and dairy products
| Word | Translation | Pronunciation |
| milk | lait(m) | le |
| kefir | kefir (m) | kefir |
| cottage cheese | fromage blanc (m) | fromage bla'n |
| cheese | from age (m) | fromage |
| yogurt | yaourt(m) | Yaurt |
| sour cream | crème fraîche (f) | cream fresh |
Bread, cereals, cereals, etc.
| Word | Translation | Pronunciation |
| bread | pain(m) | pen |
| bun | petit pain (m) | Patty Pan |
| croissant | croissant(m) | croissant |
| toast | biscotte (f) | biscott |
| loaf of bread) | baguette (f) | baguette |
| flour | farine (f) | farin |
| corn | blé (m) | blah |
| rice | riz(m) | ri |
| buckwheat | sarrasin (m)/blé noir (m)/blé sarrasin (m) | sarazan/bleu noir/bleu sarazan |
| oats | avoine (f) | Avouan |
| corn | maïs (m) | maize |
| rye | seigle (m) | segle |
| wheat | froment (m)/blé (m) | froman/bleu |
| spring wheat | ble d'hiver (m) | damn deaver |
| winter wheat | ble de printemps (m) | bleu deux printams |
| lentils | lentille (f) | lazy |
| beans | haricot (m) | Ariko |
| green beans | haricot vert (m) | Ariko Ware |
| white beans | haricot blanc (m) | Arico Blanc |
| soybeans | soya (m)/pois chinois (m) | soy/pois chinoise |
| vegetable oil | huile (f) | wil |
Snacks
| Word | Translation | Pronunciation |
| snack | collation (f) | collar |
| sausage | saucisson (m) | sausage |
| ham | jambon (m) | jambon |
| cold cuts | assiette anglaise (f) | aset angez |
| sausages | charcuterie (f) | sharkuteri |
| sausage | saucisse (f) | sausage |
| sausage (pork) | andouillette (f) | andouilette |
| blood sausage | boudin(m) | boudin |
| sausage slices | charcuteries (pl) | sharkuteri |
| bacon | bacon (m) | bacon |
| sandwich | tartine (f) | tartine |
| jellied meat, aspic | gelée (f) | jelly |
Soups
| Word | Translation | Pronunciation |
| first course | premier courses (m) | premier chicken |
| soup | soup (f) | soup |
| bouillon | bouillon(m) | bouillon |
| cabbage soup | soupe à choux (f) | soup a shu |
Roasting Paulig coffee
Paulig roasting is an important step in coffee production. It depends on this whether the coffee will have a unique perfect taste or will be hopelessly spoiled in huge quantities.
During temperature treatment, chemical compounds and acids are formed and stabilized, which have a direct effect on taste and aroma, and also determine the strength and richness of the finished product. The sourness or bitterness of coffee depends on the degree of roasting, of which there can be several.
Depending on the selected degree of roasting, the exposure time ranges from 5-8 minutes at a temperature of 180-240°C.
Main dishes
| Word | Translation | Pronunciation |
| second course | deuxième courses (m) | we're talking about chickens |
| beefsteak, steak | bifteck/steak (m) | biftek/stack |
| rare steak | steak saignant (m) | stack segnan |
| half cooked steak | steak a point (m) | stack a poin |
| well done steak | steak bien cuit (m) | Stack Bian Cui |
| roast beef | rosbif(m) | rosbif |
| roast | rôti (m) | roti |
| pork stew | rôti de porc (m) | roti de por |
| roast lamb | rôti de mouton (m) | Rotie de Mouton |
| kettle, pot with meat and vegetables (stewed or boiled) | pot-au-feu (m) | potofyo |
| stew (made from beans with poultry or meat, baked in a clay bowl) | cassoulet (m) | cassoulet |
| escalope | escalope (f) | escalope |
| scrambled eggs | oeuf brouillé (m) | euf brouillet |
| fried egg | oeuf sur le plat (m) | Euf sur le place |
| omelette | omelette (f) | omelette |
| Crap | crêpe (f) | crap |
| pizza | pizza (f) | pizza |
| pilaf | pilaf(m) | pilaf |
| sauce | sauce (f) | SOS |
Features of French roasting
French processing of beans is strikingly different from American roasting in its intensity. In the first case, the shell is covered with an oily layer, and the color of the grains can be either dark brown or black. This depends on the temperature at which the processing occurs.
Owners of famous coffee shops prefer to purchase the product in small wholesale. This is due to the unique taste of the drink made from French roasted beans. It is distinguished by its strength, richness, slightly burnt aroma and bitter-sweet taste.
Residents of France prefer strong coffee. To achieve this result, frying occurs at a temperature of +240 degrees.
Worth knowing! French roasted beans are often used to prepare Espresso coffee, which has the required thickness and density.
Garnish
| Word | Translation | Pronunciation |
| garnish | garnish (m) | garnish |
| porridge | bouillie (f) | buoys |
| oatmeal | bouillie d'avoine (f) | buyoi dawuan |
| pasta | macaronis (m) | macaroni |
| spaghetti | spaghetti (m) | spaghetti |
| pasta | pâtes (f, pl) | stalemate |
| noodles | nouilles (f) | noil |
| potato | pomme de terre (f) | pom deux terre |
| puree | puree (f) | puree |
| fried potatoes | pommes de terre frites (f, pl) | pom deux ter frit |
| sour (sauerkraut) cabbage | choucroute (f) | Shukrut |
| salad | salade (f) | salad |
Dessert
| Word | Translation | Pronunciation |
| dessert | dessert (m) | deser |
| chocolate | chocolate(m) | chocolate |
| chocolate bar | tablette de chocolat (f) | tablet de chocola |
| chocolate spread (for sandwiches) | pâte à tartiner (f) | pat a tartine |
| candy | bonbon (m) | Bon Bon |
| jam | configuration (f) | confiture |
| honey | miel(m) | miel |
| ice cream | glace (f) | look |
| vanilla ice cream | glace a la vanilla (f) | glaze a la vanilla |
| cake, sweet pie | tarte (f) | tart |
| pie, cake, cupcake | gâteau (m) | gateau |
| round pie | tourte (f) | tourt |
| pie, kulebyaka, pate | paté (m) | pate |
| cake | petit gateau (m) | Paty Gato |
| eclair | eclair(m) | eclair |
| meringue | meringue (f) | Meringue |
| Apple pie | tarte aux pommes (f) | tart au pom |
| cream | crème (f) | cream |
| whipped cream | (crème) chantilly (f) | (cream) Chantilly |
| caramel cream | crème caramel (f) | cream caramel |
| airy cream cake | île flottante (f) | il flotant |
| apple puff pastry | chausson aux pommes (m) | Shoson about pom |
Two claps
The word “cotton” refers to a special professional term denoting the stage of roasting the grains. At the beginning of the process, the color of the beans changes to light yellow with a change from the herbaceous smell to a specific coffee aroma. It is accompanied by the first pop - a clearly distinguishable crackling sound, which signals that the stage of active caramelization of sugar has begun and the release of essential oils. At this time, the oven maintains a temperature of +170°C.
The duration of frying directly affects the amount of oils released and the aroma of the product. The grains that have released the maximum amount of essential oils have the brightest aroma. This result can be achieved by waiting for the second clap. At this time, the grains become very dark, complete combustion of sugar occurs, releasing thick acrid smoke. The temperature in the oven rises to +230°C.
Important!!! Light-roasted coffee beans have a strong flavor and high acidity, while over-roasted beans have a burnt, charcoal flavor.
The specific processing time is individual for each variety. Different varieties require a certain temperature regime and cycle length. To achieve the optimal taste of the drink, several varieties of grains are mixed in different ratios, having undergone varying degrees of processing, and tasting is carried out.
Beverages
| Word | Translation | Pronunciation |
| drink | boisson (f)/breuvage (m) | boisson/brewage |
| hot drink | boisson chaude (f) | boisson chaud |
| soft drink | boisson tonifiante (f) | boisson tonifant |
| alcohol | alcool(m) | alkul |
| alcoholic drink | boisson alcoolisée (f) | boisson alculise |
| non-alcoholic | sans alcool, non alcoolique | san alkul, non alkulik |
| water | eau(f) | e |
| bottle of mineral water | bouteille d'eau minérale (f) | butay deux mineral |
| sparkling water | eau gazeuse (f) | e gazez |
| compote | compote (f) | compote |
| juice | jus(m) | ju |
| coffee | café(m) | cafe |
| coffee with milk | café au lait (m) | cafe o le |
| coffee with cream | café crème (m) | cafe cream |
| tea | thé (m) | te |
| Tea with lemon | thé au citron (m) | te o citron |
| wine | vin(m) | van |
| beer | bière (f) | bier |
| champagne | (vin de) champagne (m) | (vanne deux) champagne |
| cognac | cognac(m) | cognac |
| whiskey | whiskey (m) | whiskey |
| aperitif | apéritif (m) | aperitif |
History of coffee in France
The very history of the appearance of coffee in the country begins in 1644, but at first the drink was not appreciated as it deserved; the French showed interest in it two decades later.
Coffee traditions in France originated in the second half of the 17th century thanks to King Louis XIV, who was captivated by the taste of overseas treats. In the royal court, a rule appeared - to treat all arriving guests with freshly brewed coffee.
The first French coffee house appeared in Marseille in 1672. It was discovered by the Sicilian culinary specialist Francesco Procoppio. The establishment has become popular not only among local residents, but also among city guests. The coffee shop became a meeting place for friends, couples in love and the political elite, bohemians.
Seasonings
| Word | Translation | Pronunciation |
| seasoning | assaisonnement (m) | asesongman |
| spice, spice | epic (f) | epis |
| salt | sel (m) | sel |
| sugar | sucre(m) | syukr |
| pepper | poivre(m) | Poivre |
| greenery | legume verte (f) | legum vert |
| onion | oignon(m) | onion |
| green onions | oignon vert(m) | onion ware |
| garlic | ail (m)/ails or aulx (pl) | ah |
| spinach | epinard (m) | epinar |
| dill | fenouil (m) | fenuille |
| parsley | persil (m) | persil |
| oregano (oregano, marjoram) | origan (m) | oregan |
| cinnamon | cannelle (f) | kanel |
| ground hot pepper | piment (m) | Piman |
| Bay leaf | laurier (m) | lorier |
| asparagus | asperge (f) | asperge |
| celery | celeri (m) | saleri |
How to submit?
The cup itself, decorated with a cap of cream, looks cute and seductive. To make the cream more appetizing, you can pour some kind of topping or syrup on top (caramel syrup works best).
The picture will be even better if you serve this drink in a transparent glass for mulled wine (the one with a stem and a handle).
Well, if you serve coffee in a simple way, that is, without cream, before pouring the drink, you can dip the top of the transparent cup in water, and then in sugar. It will be decorated with a sugar circle and will resemble some cocktails.
Verbs
| Word | Translation | Pronunciation |
| drink | boire | boir |
| There is | manger | mange |
| feed | nourir | nurir |
| chew | macher | mashe |
| digest | digerer | dizhere |
| have a snack | casser la croûte | case la croix |
| breakfast | prendre le petit déjeuner | prandre le petit dejeunay |
French coffee: origin and recipes
France is one of the hotbeds of coffee distribution throughout Europe. Since the 17th century, many traditions associated with this drink have taken root here, and the number of coffee houses in Paris alone is difficult to count. Go to the article - today we talk about the origins of coffee in French (long before the first coffee tree took root here) and provide interesting recipes.
According to some reports, in France coffee is consumed more than wine. Did not know? This means that now you will associate France not only with alcohol. Coffee has become so deeply entrenched in the French that it has even made its way into national sayings. For example, they have this one: “Boiling kills coffee.” An obvious fact, of course, but a saying is a saying. Plus, you may have heard about French roasting of beans - so, a more well-known version of the name is Viennese roasting (chocolate-colored beans with a moderate shine).
French press Coarse grind
Pour ground coffee with non-boiling hot water in the proportion of 10 grams of coffee per 100 ml of water. Stir until completely moistened. Brew for 3 minutes, lower the plunger.
Ground coffee can be prepared in devices such as a pour over, Chemex, or AeroPress. For each method, an individual degree of grinding and pouring time are selected.
French coffee recipes
French coffee, the recipe for which will be described, is very easy to prepare. As it happens, sometimes the most delicious recipes are the simplest.
Adjectives
| Word | Translation | Pronunciation |
| fresh/fresh | frais/fraîche | free/fresh |
| stale, faded, stale (about a product) | défraîchi | defroses |
| spoiled, rotten | gate | gate |
| unsuccessful, unsuccessful (about a dish) | rate | rate |
| crisp | croustillant | Crustilan |
| stale (about bread) | rassis | Rasi |
| dry/dry | sec/sèche | sack/sesh |
| juicy/juicy | juteux/juteuse | juteau/jutez |
| delicious | bon | bond |
| amazingly delicious | délicieux | delsieux |
| tasty, juicy; spicy | savoreux | sawuryo |
| appetizing | appétissant (in appearance)/savoureux (in taste) | apetizan/savuryo |
| tasteless | mal préparé/mal cuisiné/d'un goût peu agréable/mauvais | mal prepare/mal kuzine/dan gu pyo agreabl/move |
| unpleasant, disgusting | desagréable | disagreable |
| tasteless | fade | fad |
| salty | sales | lard |
| sour; tart; spicy | acid/aigre | acid/egr |
| sourish | sur | sur |
| sweet, tender, soft | sucré, doux/douce | sukre, du/dus |
| soft / soft | moelleux/moelleuse | muelyo/mueloz |
| sweet and sour | aigre-deux | aigre-deux |
| barbed; spicy | pinquant | pican |
| bitter | amer | amer |
| warm, lukewarm | tiede | ted |
| warm, hot | chaud | sho |
| hot, burning | brûlant | Brulan |
| cold | froid | Frois |
| fatty | gras | gra |
| oil | onctueux | oncho |
| thick | gros | gro |
| thin | mince | mins |
| thick, thick | épais | epe |
| dietary | dietetic | nutritionist |
| useful | utile | util |
| raw (not cooked) | cru | cru |
| boiled; boiled | bouilli | butyls |
| fried | roti | roti |
| toasted, burnt | grille | grill |
| baked | cute au four | cuy o four |
| grill | gril(m) | grill |
| burnt | brule | brulee |
A little vanilla?
A variation of the classic in the French version of preparation is adding vanilla to coffee. The French manufacturer even sells ready-made packages of ground beans that already contain powdered vanilla.
There is a lot of controversy and disagreement about vanilla powder - it is believed that vanilla powder does not decorate, but only interrupts the natural coffee aroma.
But here it’s a matter of everyone’s choice: for some, vanilla is absolutely unnecessary, and only the coffee aroma is enough, while others will smile at the warm notes of the sweet aroma of vanilla coffee.
In any case, the French traditional drink with vanilla is definitely worth trying.
