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Collage Chapitre Cinq
Vocabulary for Chapter Five in Collage Textbook
34
Language - French
Undergraduate 2
02/24/2010
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Cards

Term
l'aliment (m.)
 Definition
(item of) food
Term
amer/amère
 Definition
tart, bitter
Term
l'apparence (f.)
 Definition
appearance
Term
la boîte
 Definition
can; box
Term
cru(e)
 Definition
raw, uncooked
Term
cuit(e) à la vapeur
 Definition
steamed
Term
faire les courses
 Definition
to buy groceries; to do errands
Term
faire cuire (au four à micro-ondes)
 Definition
to cook (in the microwave)
Term
au four
 Definition
baked; in the over
Term
frais / fraîche
 Definition
fresh; cool
Term
frit(e)
 Definition
fried
Term
goûter
 Definition
to taste
Term
grignoter
 Definition
to snack
Term
perdre du poids
 Definition
to lose weight
Term
prendre du poids
 Definition
to gain weight
Term
sain(e)
 Definition
healthy; wholesome, healthful
Term
salé(e)
 Definition
salty, salted
Term
sucré(e)
 Definition
sweet, sweetened
Term
suivre un régime
 Definition
to be on a diet
Term
la tranche
 Definition
slice
Term
végétarien(ne)
 Definition
vegetarian
Term
l'addition (f.)
 Definition
bill
Term
la boisson (non) gazeuse
 Definition
(non)carbonated beverage
Term
bon marché
 Definition
inexpensive, reasonable (price)
Term
le caissier / la caissière
 Definition
cashier
Term
(à) la carte
 Definition
(from the regular) menu
Term
cher / chère
 Definition
expensive; dear
Term
comme
 Definition
as, in the way of
Term
le menu à prix fixe
 Definition
meal at a fixed price (appetizer, main course, and dessert)
Term
le plat principal
 Definition
main dish, main course
Term
le pourboire
 Definition
tip
Term
le serveur / la serveuse
 Definition
waiter, waitress
Term
le service (non) compris
 Definition
service charge (not) included
Term
le sommelier / la sommelière
 Definition
wine steward(ess)
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