La nourriture et les boissons

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Across
  1. 3. Frozen dessert loved during summer.
  2. 8. grasses**: Includes fats like butter and oils.
  3. 9. This meal is taken around noon in France.
  4. 13. Staple French bakery product.
  5. 14. Beloved sweet treat, often given as a gift.
  6. 17. Can refer to both the cooking style and the kitchen.
  7. 19. Garden offerings like carrot and broccoli.
  8. 21. A staple in many French dishes, varies widely in types.
  9. 23. General term for pig meat.
  10. 24. d'olive**: Healthy fat choice, often used in dressings.
  11. 25. Red meat choice in a French boucherie.
  12. 28. déjeuner French term for the first meal of the day.
  13. 30. Common grain served as a side in many dishes.
  14. 32. Instructions for preparing a meal.
  15. 34. Dairy product used for cooking and spreading.
  16. 35. Any type of drink in French.
  17. 36. French term for the menu in a restaurant.
  18. 38. Common poultry item, often roasted.
  19. 40. sucrés**: Sweet treats for a snack.
  20. 43. et céréales**: Source of carbs in French diet.
  21. 44. Category including chicken and turkey.
  22. 45. Small sweet item enjoyed by children and adults alike.
Down
  1. 1. Base for many doughy or pasta dishes.
  2. 2. Waterfowl known for its rich, flavorful meat.
  3. 4. A light afternoon snack in France.
  4. 5. laitiers**: Category including cheese and yogurt.
  5. 6. Cured meat often seen in sandwiches.
  6. 7. Large bird typically eaten during festive seasons.
  7. 10. Clear and essential drink.
  8. 11. Crispy, fatty delight enjoyed at breakfast.
  9. 12. Dairy product, often eaten as a dessert or snack.
  10. 15. Could be served hot or as an iced version in France.
  11. 16. General term for food in French.
  12. 17. Popular morning beverage in France.
  13. 18. Extracted from fruits like apple, orange, or grapes.
  14. 20. General term for encased meats, varies from region to region.
  15. 22. Another French term for food, focusing more on nourishment.
  16. 26. Category including apple and banana.
  17. 27. Another term for a thick slice of meat, often grilled.
  18. 28. de terre**: A tuber essential in French cooking.
  19. 29. haché**: Ground version of a popular meat.
  20. 31. White powder essential for baking.
  21. 33. Evening meal, typically the main one in French culture.
  22. 37. Meals that make up the day in French.
  23. 39. Dairy product consumed at breakfast.
  24. 41. Sweet granules used in baking.
  25. 42. Baked dessert for special occasions.