French: Unit 3 - Food and Grocery Shopping

Unité 3: Qu'est-ce qu'on mange ? (What are we eating?)

• Objectives include:
• Grocery shopping: This involves understanding how to navigate a supermarket or local market, knowing the names of common food items in French, and learning phrases that are helpful during shopping. It also includes managing a shopping list, comparing prices, and recognizing seasonal ingredients and their availability.
• Giving an opinion: This skill encompasses expressing likes and dislikes regarding various foods and meals. Students will learn vocabulary related to taste and texture, such as sweet, salty, spicy, or crunchy, and practice sentence structures that allow them to articulate their preferences clearly and confidently.
• Ordering in a restaurant: This objective focuses on the language needed to effectively interact with restaurant staff. It includes learning how to read a menu, ask questions about dishes, make orders, and request recommendations. Role-playing scenarios can help learners practice this essential skill in a simulated dining experience.

Unité 3: Qu'est-ce qu'on mange ? (What are we eating?)

• Objectives include:
• Grocery shopping: This involves understanding how to navigate a supermarket or local market, knowing the names of common food items in French, and learning phrases that are helpful during shopping. It also includes managing a shopping list, comparing prices, and recognizing seasonal ingredients and their availability.
• Giving an opinion: This skill encompasses expressing likes and dislikes regarding various foods and meals. Students will learn vocabulary related to taste and texture, such as sweet, salty, spicy, or crunchy, and practice sentence structures that allow them to articulate their preferences clearly and confidently.
• Ordering in a restaurant: This objective focuses on the language needed to effectively interact with restaurant staff. It includes learning how to read a menu, ask questions about dishes, make orders, and request recommendations. Role-playing scenarios can help learners practice this essential skill in a simulated dining experience.

Documents A: Mon panier Local (My Local Basket)

• The document showcases organic baskets with fruits, vegetables, and seasonal products.
• The website is "mon-panier-local.fr."
• Two "Formules" (basket types) are available.
• Formule 1: A basket with fruits and vegetables for €16.90
• Formule 2: A complete basket with fruits, vegetables, a chicken, six eggs, and goat cheese for €39.40.
• Fruits and vegetables of the week (July 9-15) include strawberries, peaches, cherries, apricots, tomatoes, salad, bell peppers, zucchini, potatoes, and green beans.
• Baskets are available for pickup on Fridays at "Laure Fleuriste" at 8, rue Jean Jaurès.
• Vocabulary: Fruits include les fruits and Vegetables, les légumes.
• Production orale: Includes typical fruit and vegetable orders and basket preferences.

Documents B: À l'épicerie bio (At the organic grocery store)

• You can buy a bottle of olive oil and a package of rice.
• Example phrases for shopping include:
• "Je voudrais..., s'il vous plaît." (I would like..., please.)
• "C'est à qui ?" (Who's next?)
• "Ce sera tout ?" (Will that be all?)
• "Vous payez comment ?" (How will you pay?)
• "Par carte, en espèces ?" (By card, in cash?)
• "Combien coûte...?" (How much does... cost?)
• General rule: Add an "s" to make a name plural, like "un panier" becomes "des paniers."
• "Je paie/paye" (I pay)
• "Tu paies/payes" (You pay)
• "Il/Elle/On paie/Paye" (He/She/One pays)
• "Nous payons" (We pay)
• "Vous payez" (You pay)
• "Ils/Elles paient/payent" (They pay)

Documents C: Les Français et les courses (The French and Grocery Shopping)

• In France, people like to do their shopping at local stores.
• Bread, baguette, or croissants are bought at the boulangerie.
• Fish is bought at the poissonnerie, and meat at the boucherie.
• Cheese is bought at the fromagerie.
• The French like to go to the market on the weekends.
• Other products, like butter, pasta and rice, are bought at the épicerie or at the supermarché.
• Prepositions of location use à (to) or chez (at someone's place).
• "Chez" (at the place of) is used with people. For example, "Je vais chez le boulanger" (I'm going to the baker's place).
• "aller à" something, "aller au" something.

Vocabulaire

• Les commerces (shop) and Commerçants (keeper):
• la boucherie/le boucher, la bouchère (butcher shop/butcher)
• la boulangerie/le boulanger, la boulangère (bakery/baker)
• l'épicerie (f.)/l'épicier, l'épicière (grocery store, grocer)
• la fromagerie/le fromager, la fromagère (cheese shop/cheese monger)
• la poissonnerie/le poissonnier, la poissonnière (fish shop, fish monger)
• le marché (the market)
• le supermarché (the supermarket)
• Les aliments (foods):
• les fruits (fruits): l'abricot (m.), la cerise, la fraise, la pêche, la pomme, la tomate... (apricot, cherry, strawberry, peach, apple, tomato)
• les légumes (vegetables): la courgette, les haricots verts (m.), le poivron, la pomme de terre, la salade... (zucchini, green beans, bell pepper, potato, salad)
• le pain, les viennoiseries (bread, pastries): la baguette, le croissant... (baguette, croissant)
• l'huile d'olive (f.) (olive oil)
• les produits laitiers (dairy products): le beurre, la crème, le fromage (de chèvre), le yaourt... (butter, cream, goat cheese, yogurt)
• les céréales (cereals): la farine, les pâtes, le riz... (flour, pasta, rice)
• l'œuf (m.) (egg)
• le poisson (fish)
• le poulet (chicken)
• la viande (meat)
• les espèces = cash.

Documents E: Restaurant Menu and Vocabulary

• The topic is a restaurant's daily specials, as found on a Facebook page.
• Key phrases for the restaurant include "le plat du jour" (dish of the day) and "les desserts du jour" (daily desserts.)
• People can eat sur place (dine in) or à emporter (take away).
• Some typical phrases to give an opinion are:
• C'est bon (It's good)
• Ce n'est pas bon (It's not good)
• C'est délicieux (It's delicious)
• C'est mauvais (It’s bad)
• Ça n'a pas de goût. (It has no taste)
• C'est pas mal (It's not bad)
• "J'adore le magret de canard" ("I love duck breast")

Documents F: En cuisine ! (In the kitchen!)

• The document discusses cooking and ingredients.
• It is about using the phone and an app to prepare a meal.
• Useful phrases in this section:
• Qu'est-ce qu'on mange ? (What are we eating?) or On mange quoi ? (What do we eat?)
• On mange du poulet. (We are eating chicken.)
• Est-ce qu'on a des tomates ? (Do we have tomatoes?)
• Present the ingredients of your plate in the production écrite
• To express indefinite quantities, use these partitive articles:
• Masculine Singular: du poisson.
• Feminine Singular: de la farine.
• Before a vowel/h: de l'huile (olive oil).
• Plural: des pâtes (pasta).
• "Un peu de/d'" (a little bit of) or "beaucoup de/d'" (a lot of) can also be used to describe quantities.
• To say you don't have, ex: On n'a pas de Tomates or il n'y a pas d’huile d’olive (we don't have tomatoes or we don't have olive oil).

Documents G: Au restaurant (At the Restaurant)

• Key vocabulary includes le menu (the menu), which is a list of all available food and drink options presented by the restaurant. Customers can either opt for à la carte (ordering individual dishes) where they can select specific items, or they may choose a set menu or meal deal that often offers a multi-course dining experience at a fixed price. Another important term is l’addition (the check), which is presented at the end of the meal indicating the total cost of what was consumed.
• When ordering, it is polite and customary in French restaurants to use the phrases "Je voudrais..." (I would like...) and "S'il vous plaît" (please). This adds a level of courtesy to one's request and reflects a respectful engagement with the staff.
• Useful verbs related to ordering encompass commander (to order), which refers to the act of requesting dishes and drinks, and choisir (to choose), indicating the process by which you decide which food or drink items you wish to have from the menu.
• Some enticing entrée options include salade niçoise, a classic French salad composed of tomatoes, hard-boiled eggs, olives, and anchovies, dressed with vinaigrette. Another choice is soupo de légumes, a hearty vegetable soup often made from seasonal ingredients, as well as oeufs cocotte, which are baked eggs typically served in individual ramekins.
• Main course options that are typically found in French restaurants include blanquette de veau, a creamy veal stew made with white wine; steak-frites, a simple yet delicious dish of steak served with fries; omelette au fromage, a classic cheese omelette often enjoyed any time of day; and croque-monsieur végétarien, a vegetarian version of the popular French toasted sandwich filled with cheese and other savory ingredients.
• Dessert options often highlight the indulgent nature of French cuisine, including glaces (ice cream) in various flavors, mousse au chocolat, a rich chocolate mousse that is both airy and decadent, as well as riz au lait, a comforting rice pudding that is sweet and creamy.
• In France, it is commonplace for restaurants to serve tap water, referred to as "une carafe d'eau", which is provided free of charge. This is a standard practice aimed at promoting hydration and ensuring that customers feel welcome during their dining experience.
• When discussing verb conjugation, if a verb ends in -ir, such as finir (to finish), you will typically add the endings -is, -is, -it, -issons, -issez, -issent depending on the subject pronoun. This pattern demonstrates the typical conjugation rules for regular -ir verbs in French.

Vocabulaire

• Vocabulary for Au restaurant encompasses a variety of terms that are essential for navigating the dining experience in French cuisine.
• l'addition (f.) (the check) is a key term used when one is ready to settle the bill after enjoying a meal.
• la carte, le menu (the menu) refers not only to the printed document listing the available food and drink items but can also refer to the overall dining offerings presented by a restaurant.
• le/la chef(fe) (the chef), refers to the head cook or the person responsible for creating the meals served, showcasing their culinary skills.
• commander (to order), is a vital verb when wishing to place an order for food or beverages from the menu.
• l'entrée (f.), le plat, le dessert (the appetizer, the main course, the dessert) outlines the three major components of a meal, where l'entrée acts as a starter or first course, le plat is the central dish served, and le dessert serves as a sweet conclusion to the dining experience.
• la formule (the set menu) signifies a predetermined selection of dishes that may include multiple courses at a fixed price, reflecting a convenient option for diners.
• le plat du jour (the dish of the day) represents a special offering which may highlight seasonal ingredients or the chef's signature creation, allowing patrons to enjoy something unique.
• le sel, le poivre (salt, pepper) are common condiments found on tables in restaurants, essential for enhancing the flavors of the dishes presented.
• le sucre (sugar) is often provided for those who prefer a sweeter taste in their beverages or desserts.

Documents G: Au restaurant (At the Restaurant)

• Key vocabulary includes le menu (the menu), which is a list of all available food and drink options presented by the restaurant. Customers can either opt for à la carte (ordering individual dishes) where they can select specific items, or they may choose a set menu or meal deal that often offers a multi-course dining experience at a fixed price. Another important term is l’addition (the check), which is presented at the end of the meal indicating the total cost of what was consumed.
• When ordering, it is polite and customary in French restaurants to use the phrases "Je voudrais..." (I would like...) and "S'il vous plaît" (please). This adds a level of courtesy to one's request and reflects a respectful engagement with the staff.
• Useful verbs related to ordering encompass commander (to order), which refers to the act of requesting dishes and drinks, and choisir (to choose), indicating the process by which you decide which food or drink items you wish to have from the menu.
• Some enticing entrée options include salade niçoise, a classic French salad composed of tomatoes, hard-boiled eggs, olives, and anchovies, dressed with vinaigrette. Another choice is soupo de légumes, a hearty vegetable soup often made from seasonal ingredients, as well as oeufs cocotte, which are baked eggs typically served in individual ramekins.
• Main course options that are typically found in French restaurants include blanquette de veau, a creamy veal stew made with white wine; steak-frites, a simple yet delicious dish of steak served with fries; omelette au fromage, a classic cheese omelette often enjoyed any time of day; and croque-monsieur végétarien, a vegetarian version of the popular French toasted sandwich filled with cheese and other savory ingredients.
• Dessert options often highlight the indulgent nature of French cuisine, including glaces (ice cream) in various flavors, mousse au chocolat, a rich chocolate mousse that is both airy and decadent, as well as riz au lait, a comforting rice pudding that is sweet and creamy.
• In France, it is commonplace for restaurants to serve tap water, referred to as "une carafe d'eau", which is provided free of charge. This is a standard practice aimed at promoting hydration and ensuring that customers feel welcome during their dining experience.
• When discussing verb conjugation, if a verb ends in -ir, such as finir (to finish), you will typically add the endings -is, -is, -it, -issons, -issez, -issent depending on the subject pronoun. This pattern demonstrates the typical conjugation rules for regular -ir verbs in French.

Vocabulaire

• Vocabulary for Au restaurant encompasses a variety of terms that are essential for navigating the dining experience in French cuisine.
• l'addition (f.) (the check) is a key term used when one is ready to settle the bill after enjoying a meal.
• la carte, le menu (the menu) refers not only to the printed document listing the available food and drink items but can also refer to the overall dining offerings presented by a restaurant.
• le/la chef(fe) (the chef), refers to the head cook or the person responsible for creating the meals served, showcasing their culinary skills.
• commander (to order), is a vital verb when wishing to place an order for food or beverages from the menu.
• l'entrée (f.), le plat, le dessert (the appetizer, the main course, the dessert) outlines the three major components of a meal, where l'entrée acts as a starter or first course, le plat is the central dish served, and le dessert serves as a sweet conclusion to the dining experience.
• la formule (the set menu) signifies a predetermined selection of dishes that may include multiple courses at a fixed price, reflecting a convenient option for diners.
• le plat du jour (the dish of the day) represents a special offering which may highlight seasonal ingredients or the chef's signature creation, allowing patrons to enjoy something unique.
• le sel, le poivre (salt, pepper) are common condiments found on tables in restaurants, essential for enhancing the flavors of the dishes presented.
• le sucre (sugar) is often provided for those who prefer a sweeter taste in their beverages or desserts.

Phonie-graphie Les voyelles [i], [y], [u] and Graphies

• The pronunciation of the vowels [i], [y], and [u]
• Examples:
• [i]: dis, dix
• [y]: tu, laitue, tube
• [u]: cou, beaucoup, cour
• Common word with those sounds:
• "boulangerie, supermarché, liste, beaucoup, légumes"

Les repas and Other Restaurant Vocab

• Avoir faim = to be hungry.
• Avoir soif = to be thirsty.