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62 Cards in this Set
- Front
- Back
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what does 'bon appétit' mean?
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enjoy your meal
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what is 'le pain grillé'?
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toasted bread
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what do they drink 'café au lait' out of?
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un bol - a bowl
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what do the children drink for breakfast?
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hot milk or hot chocolate
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what do 1/3 of French people have for breakfast?
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nothing - just strong black coffee
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why are some French now eating fruit juice and cereal?
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because it's a healthier and more filling option
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what is a 'casse-croûte'?
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a snack of bread and cheese
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what is an 'entrée'? give an example
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a starter - like un potage (soup)
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what is un bifteck haché?
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fried minced steak
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when do you eat bread?
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all throughout the meal
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what do you finish the meal with?
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cheese or fresh fruit, often both
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give an example of French cheese
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camembert
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what is la cantine?
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the school canteen
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what is the menu à prix fixe?
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the cheapest menu
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what is le menu du jour?
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a menu that varies every day
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what is un crôque monsieur?
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a toasted sandwich
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what is une assiette anglaise?
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a salad with cold meat
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what is le goûter?
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childrens' after-school snack
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what is le salon de thé?
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a tea shop where tea and small cakes are served
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what are les petits fours?
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small cakes
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what does going to a café for une boisson mean?
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to go for a drink
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what is un panaché?
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a shandy made of beer and lemonade
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give an example of a hot drink
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un chocolat chaud
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give an example of a cold drink
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un panaché
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who is le garçon?
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the waiter
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what are les plats preparés surgelés?
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frozen meals
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what is une boîte de conserves?
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a tin of vegetables
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name two common desserts in France
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un flan
une crème caramel |
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what is the average time the French take to prepare their meals and to eat them?
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1:45 to make
1:35 to eat |
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which three groups still prepare food?
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farmers
retired people housewives at home |
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where do the three groups buy fresh fruit and veges?
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at local markets
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what drinks are popular as apéritifs in French homes?
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Martini
Cinzano Whisky |
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what might the men be playing in the south while having their apéritifs?
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bouls
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what are the four main courses in a weekend lunch?
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une entrée
un plat principal avec légumes et salade un plateau de fromages un dessert |
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eg of entrée
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saumon fumé (smoked salmon)
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eg of plat principal
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gigot (roast leg of lamb)
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eg of légumes
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haricots verts (green beans)
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eg of fromages
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camembert
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eg of dessert
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charlotte aux fraises (a cake with sponge fingers around the edge and strawberry cream in the middle)
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eg of vins
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bordeaux rouge (claret)
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eg of digestifs
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cognac (brandy)
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what are les crudités?
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raw vegetables
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when do you eat the salad in France?
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after the main dish with bread
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what dessert may be eaten with guests?
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une tarte aux fruits
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specialty from Normandy
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sole normande (the sole is cooked in white wine with mussels, oysters and mushrooms, then served covered in a sauce thckened from these components)
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specialty from Brittany
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Crêpes (pancakes)
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specialty from Lorraine
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quiche lorraine (an open flan filled with eggs, cream and bacon)
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specialty from Alsace
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choucroute (pickled cabbage and various kinds of sausages, cooked in white sauce)
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specialty from Burgundy
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escargots de Bourgogne
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specialty from Dordogne
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truffes
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specialty from Languedoc
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cassoulet
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specialty from the Alps
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fondue
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specialty from provence and the south
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bouillabaisse
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what is un pourboire?
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extra tip when you are pleased with your meal
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why would you organise un repas d'affaires?
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it is a meal to soften potential clients
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what percentage of the French drink wine every day?
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50%
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what is a vin de pays?
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country wine
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which wine is served at room temperature?
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red wine
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what does sec mean?
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dry
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what is rosé?
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pink
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when do you have un digestif?
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after the meal
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list 4 things which you find totally different from NZ relating to table settings and customs
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-forks and spoons are placed facedown
-table is covered with an oil cloth -bread is placed on the tablecloth -the same fork, spoon and knife is used for the entire meal |
