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207 Cards in this Set
- Front
- Back
un bol
|
bowl
|
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une boucherie
|
butcher’s shop
(you can buy legs of lamb, steaks, chicken breasts, veal cutlets, and other, generally unprepared, types of meat) |
|
brebis
|
ewe
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une cantine
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cafeteria
|
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une carafe d’eau
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pitcher of water
|
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une carotte
|
carrot
|
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une carte
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menu
|
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Casse-croûte (m)
|
snack
|
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Chèvre
|
goat
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Cacahuètes
|
peanuts
|
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un champignon
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mushroom
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une charcuterie
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delicatessen
(you can buy pâté, sliced ham, sausages, rillettes, pig's ears and other prepared meats.) |
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commander
|
to order
|
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Un(e) commerçant(e)
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shopkeeper
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compris
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included
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la confiture
|
jam
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cuit
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cooked
|
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un couteau
|
knife
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côtelette (f)
|
chop
|
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colons
|
colonists
|
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la crème
|
cream
|
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une cuillère (à soupe/ à café)
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spoon (teaspoon/ soup spoon)
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cuisiner
|
to cook
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Un déjeuner
|
lunch
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Depuis [+ time]
|
since
|
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devenir
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to become
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devoir
|
to have
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Dégustations
|
tastings
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durer
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last
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de plus en plus
|
more and more
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un diner
|
dinner
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doigts
|
fingers
|
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Dégustées
|
savored
|
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dont
|
of which
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Une entrée
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appetizer, starter
|
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un escargot
|
escargot
snail |
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Être au régime
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to be on a diet
|
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Étoiles
|
stars
|
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escalope (F)
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thin slice of meat or fish
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Faire les courses (f)
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to go (grocery) shopping
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fondu
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melted
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frais
|
fresh
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faire un gueuleton
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to have a large meal
|
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faire ripaille
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to feast
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faux-filet (m)
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sirloin steak
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farci(e)
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stuffed
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frit(e)
|
fried
|
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fromenton (m)
|
cheese
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une forchette
|
fork
|
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une fraise
|
strawberry
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un fruit
|
fruit
|
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les fruits de mer (m)
|
seafood
|
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garni(e)
|
garnished
|
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Goûter
|
afternoon snack
|
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un Goûter
|
to taste
|
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haricots verts (m)
|
green beans
|
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un hors-d’oeuvre
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appetizer
|
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l’huile (d’olive) (f.)
|
(olive) oil
|
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Il y a [+ time]
|
ago
|
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Un kilo(gramme
|
kilo(gram)
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Une laitue
|
lettuce
|
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un legume
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vegetable
|
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Maintenir
|
to maintain
|
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La mayonnaise
|
mayo
|
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un menu
|
menu
|
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la moutarde
|
mustard
|
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mélange
|
mix
|
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moins de
|
less than
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miel
|
honey
|
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milliards
|
billions
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une nappe
|
tablecloth
|
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la nourriture
|
food, sustenance
|
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un oeuf
|
egg
|
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un oignon
|
onion
|
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Une orange
|
orange
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un pâté (de compagne)
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meat spread (specifically liver)
|
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palais
|
palate
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des pâtes (f)
|
pasta
|
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une patisserie
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pastry shop, bakery
|
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Une pêche
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peach
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Pendant [+ time]
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for
|
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Un petit-déjeuner
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breakfast
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Des petits pois (m)
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peas
|
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un plat (principal)
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(main) dish
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Une poire
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pear
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Poiscaille (f)
|
fish
|
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Pain grille
|
toast
|
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Une poissonnerie
|
fish shop
|
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le poivre
|
pepper
|
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un poivron (vert, rouge)
|
(green, red) pepper
|
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Une pomme
|
apple
|
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Une pomme de terre
|
potato
|
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le porc
|
pork
|
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pimentées
|
spicy
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le poulet
|
chicken
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Pouvoir
|
to be able to
|
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Rentenir
|
to keep, to retain
|
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Rôti(e)
|
roasted
|
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Un repas
|
meal
|
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Revenir
|
to come back
|
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Recettes
|
income
|
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Le riz
|
rice
|
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Une salade
|
salad
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une saucisse
|
sausage
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se faire une bouffe
|
to have a dinner party with friends
|
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le sel
|
salt
|
|
sales
|
salty
|
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une serviette
|
napkin
|
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un steak
|
steak
|
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Santé!
|
to your health or cheers
|
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un supermarché
|
supermarket
|
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tartines
|
slices of bread
|
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une tarte
|
pie, tart
|
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Tenir
|
to hold
|
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le thon
|
tuna
|
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Une tomate
|
tomato
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une tranche
|
slice
|
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Venir
|
to come
|
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La viande
|
meat
|
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Vouloir
|
to want
|
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Vache
|
cow
|
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Un yaourt
|
yogurt
|
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Morceau de pâte frit
|
fried piece of dough
|
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Chicorée
|
chicory
|
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écrevisses
|
crawfish
|
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huîtres
|
oysters
|
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produits
|
products
|
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commerces de quartier
|
neighborhood stores
|
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crémerie
|
cheese shop
|
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boîtes de conserve
|
canned goods
|
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Volailles
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Poultry
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surgelés
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frozen
|
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en plein air
|
outdoors
|
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The french are very proud of what
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their cheeses
|
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approx how many types of cheese do the French produce
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500
|
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classes of cheese
|
cooked or uncooked
fermented or fresh milk |
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how do they celebrate National Cheese day?
|
discussions lectures
demonstrations of recipes tastings |
|
where are supermarkets and hypermarches located?
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in the suburbs
|
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what do hypermarches sell?
|
food
clothes |
|
What does the food in New Orleans combine influences?
|
creole french settlers
Cajun influences of Acadian immigrants in Canada |
|
what is la beignet
|
donut
|
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what is la beignet made out of?
|
piece of fried dough covered with sugar served at any time of day and night with a cafe au lait and the chicory
|
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what is gumbo
|
soup
|
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what is gumbo made out of
|
okra soup and seafood, often accompanied by rice
|
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what is le jambalaya
|
rice spiced very prepared with ham, chicken, tomatoes and sometimes sausages and seafood
|
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what is le po-boy
|
fish sandwich
|
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what is le po-boy made out of
|
sandwich fish, crayfish, oyster or meat in a piece of baguette
|
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what type of verb does venir take in the past tense?
|
auxilary verb - être
|
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Past tense of venir
|
venu
|
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how long can a traditional meal last in France
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several hours with several courses
|
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traditional meals are accompanied by what
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champagne
|
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breakfast in france
|
drink coffee with milk, tea or hot chocolate
eat bread or toast with butter and jam and croissants on the weekend |
|
lunch in France
|
traditionally the main meal
nowadays eat at work now |
|
snack for school children in France
|
bread and chocolate
|
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do the French eat together or separate at dinnertime?
|
together at dinner
|
|
ways to observe when dining with friends in North Africa
|
- If someone invites you to drink a mint tea that is not polite to refuse
- we removed his shoes before entering a house - often eaten with the fingers |
|
ways to observe when dining with friends in France
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- it is polite to bring a small gift for guests such as candy or flowers
- sometimes said <Cheers!> or <To your health!> before drinking and <Bon appetit> before eating. - eat with fork in the left hand and spoon in the right hand and always keep both hands on the table |
|
very popular cuisine in France
|
Maghreb - oriental
|
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why do they like Maghreb restaurants?
|
he spicy sausage, small sausages spiced red are sold in butcher shops
|
|
most famous dish in France
|
couscous
|
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how many tons of couscous do the french eat a year
|
75,000 tons
|
|
refer to page 313
|
box of irregular comparatives and superlatives
|
|
list the indirect object pronouns
|
me
te lui nous vous leur |
|
for review of double object pronouns
|
page 314 and 315
|
|
La Bourgogne is also known as...
|
the region in figures
|
|
refer to page 313
|
box of irregular comparatives and superlatives
|
|
Colette
|
writer
1879-1954 La Bourgogne |
|
Claude Jade
|
actress
1948- La Bourgogne |
|
principal industries in La Franche-Comté
|
agriculture
artistry automible watch and clock making tourism |
|
principal villages in La Franche-Comté
|
Belfort
Dole Pontarlier Vesoul Besançon |
|
Louis Lumière
|
inventor of motion picture camera
1864-1948 La Franche-Comté |
|
Auguste Lumière
|
inventor of motion picture camera
1862-1954 La Franche-Comté |
|
Claire Motte
|
principal dancer at the Paris Opera
1937- La Franche-Comté |
|
What were snails used to make in the Middle Ages?
|
cough syrup
|
|
what recipe was popularized in the 19th century?
|
Burgundian recipe (buerre, garlic, parsley)
|
|
approx. how many tons of snails does France produce yearly
|
500-800 tons
|
|
what do snails aid humans with
|
fight against bad cholesterol and cardio-vascular
|
|
what can you practice on Mount Jura in the winter?
|
skiing
surfing snowboarding windsurfing on snow |
|
famous trail on Mount Jura
|
Transjurassienne is the 2nd endurance race in the world
|
|
where were large clocks first installed and when
|
monasteries
16th century |
|
when was the first school of watches created
|
1862
|
|
where is the cradle of watch making
|
Besançon
|
|
types of roofs in Burgandy
|
multicolored roof glazed tiles
|
|
what inspired the Burgandy roofs?
|
Flemish architecture and central Europe they form geometric designs
|
|
The most famous building is the built in 1443 to house the poor and victims of war 100 years is...
|
Hotel-Dieu de Beaune
|
|
Where was Louis Pasteur born
|
Dole
|
|
What did Louis Pasteur discover
|
fermentations are due to the specific micro-organisms
vaccination against rabies |
|
What did Louis Pasteur study
|
relationship between the microbe and the onset of disease
|
|
When was the Pasteur institute created?
|
1888
|
|
conjugate venir
|
je viens
tu viens il/elle vient nous venons vous venez ils/elles viennent |
|
what is Passé récent
|
used with venir + de
describes something that has just happened |
|
conjugate devoir
|
je dois
tu dois il/elle doit nous devons vous devez ils/elles doivent |
|
past participle of devoir
|
dû
|
|
conjugate vouloir
|
je veux
tu veux il/elle veut nous voulons voux voulez ils/elles veulent |
|
past participle of vouloir
|
voulu
|
|
conjugate pouvoir
|
je peux
tu peux il/elle peut nous pouvons vous pouvez ils/elles peuvent |
|
past participle of pouvoir
|
pu
|
|
how do you form a comparison in French?
|
place words like
-plus -moins -aussi before adj and adv then the word -que after |
|
how are superlatives formed
|
placing the appropriate definitive article after the noun
usually de |
|
list the direct object pronouns
|
me/m'
te/t' le/la/l' nous vous les |
|
Principal industries of La Bourgogne
|
automobile
pharmacy tourism grape growing |
|
principle villages in La Bourgogne
|
Auxerre
Chalon0Sur-Saône Dijon Nevers Mâcon |
|
Gustave Eiffel
|
engineer
built the Eiffel Tower 1832-1923 La Bourgogne |
|
how do you form a comparison in French?
|
place words like
-plus -moins -aussi before adj and adv then the word -que after |
|
how are superlatives formed
|
placing the appropriate definitive article after the noun
usually de |
|
list the indirect object pronouns
|
me
te lui nous vous leur |
|
list the direct object pronouns
|
me/m'
te/t' le/la/l' nous vous les |