Objectifs évaluateurs

Je peux traduire les termes professionnels dans une deuxième langue. … traduire cinq mets à base de : bœuf, porc, veau, agneau. … traduire quatre degré de cuisson. … traduire cinq menus sur le thème de la viande de boucherie. … traduire cinq caractéristiques du vin. Sur la base du niveau de langue A1 … je comprends les bases grammaticales, au présent et au passé et peux créer des phrases sous la forme négative et positive.

… je comprends des textes simples.

… je peux avoir une conversation dans une deuxième langue avec un hôte, de l‘accueil au départ.

… je peux proposer un mets et prendre une commande dans une deuxième langue. assimilé approfondi repété

Beef

Translate the following words Bovin Bovine Taureau Bull Vache Cow Génisse Heifer Broutard Grass fed calf Veau animal Calf

Viande Meat Bœuf Beef

Cuisson Degrees of doneness Bleu Rare Saignant Medium rare Á point Medium Bien cuit Well done https://www.certifiedangusbeef.com/kitchen/doneness.php

CLU Mars 2018 1

Translate the parts of beef.

1 Cou Neck of beef

2 Trains de côte Rib of beef

3 Aloyau Loin of beef

4 Romsteak Rumpsteak

5 Cuisse Leg of beef

6 Flanc Flank of beef

7 Côte plate Flat side

8 Epaule Shoulder of beef

9 Poitrine Brisket

10 Jarrets Shin

11 Jarrets Shank

CLU Mars 2018 2

 Follow the link and watch the video, then answer the questions

http://www.youtube.com/watch?v=cTfu1SIhhgM&feature=related Donald Russell Beef Mark What is the head butchers name? Matthew Miles OK origin Where does all the meat they stock originate from? UK origin CK origin Improved color What does traditional maturation do? Improved marbling Improved flavor 30 days How long is the meat matured for? 21 days 27 days Cow to steak Traceability lets you trace the meat from? Barn to fridge Farm to plate Popeye, sirloin, fillet, rump What are the 4 big steak cuts? Ribeye, sirloin, fillet, bump Ribeye, sirloin, fillet, rump Succulence and flavor What does marbling do to the rib eye? tenderness and taste Crispness and color Medallion What does he use the fillet head for? Steak Châteaubriand Hard piece of gristle What runs all the way along the back of the sirloin? Hard piece of whistle Hard piece of fat Three How many muscles does the rump contain? Four Five It lightens What happens to the color of the meat during vacuum It darkens packing? It goes red

CLU Mars 2018 3

 Translate the beef cuts

Découpe de bœuf Beef cuts Entrecôte Beef sirloin Filet de bœuf Beef tenderloin or fillet Romsteak Rumpsteak Entrecôte double Double beef sirloin Châteaubriand Double beef tenderloin (Châteaubriand) Tournedos Beef tenderloin Médaillon de bœuf Beef medallion Ragoût de bœuf Stewing beef Stroganov de bœuf Beef stroganov Côte de bœuf Beef rib T-Bone steak T-Bone steak Porter house steak Porterhouse steak Jarret de bœuf Beef shank / shin Bœuf haché Ground beef

Name the beef cuts in the pictures

Sirloin Tenderloin or Fillet

Porter House steak Ribeye steak CLU Mars 2018 4

Using the beef menu on the next page ask, suggest and explain the different dishes

How would you like your beef sirloin done sir?

I would like my sirloin medium rare.

Would you like a side order with your Chateaubriand? Yes I would like my Chateaubriand with French fries and rice.

May I suggest French fries and the market vegetable selection? What are the market vegetables?

The beef Stroganov is seasoned with mild paprika and bell peppers. Ok that’s perfect thank you.

Would you like rice or noodles with your beef Stroganov madam? I would prefer the noodles please.

The tripe Neapolitan styles are baked in a tomato sauce sir. Ok, is it possible to have a different sauce?

Would you like boiled potatoes with your sauerkraut madam? Yes it’s perfect thank you.

The Grison style meat plate is enough for two people as a starter sir. Yes I would like one plate for the two us as a starter and a Porterhouse steak to follow.

CLU Mars 2018 5

The Golden Steak House

Châteaubriand sauce béarnaise Châteaubriand with béarnaise sauce

Filet de bœuf Stroganov Beef fillet Stroganov Sautéed fillet of beef with paprika and sweet peppers in a sour cream sauce

Entrecôte bordelaise (au vin rouge et dés de moelle) Beef sirloin bordelaise style (red wine sauce with bone marrow dice)

Tournedos Helder (demi -tomates et sauce béarnaise) Beef tenderloin steak Helder (half tomato filled with béarnaise sauce)

Romsteak tyrolienne (rondelles d'oignon frit et dés de tomates) Rumpsteak tyrolienne style (deep fried onion rings, tomato dice)

Bœuf braisé aux légumes Braised beef with vegetables

Goulache hongroise Hungarian goulache/Gulyas

Bœuf bouilli garni de choucroute Boiled beef with sauerkraut

Tripes napolitaine Neapolitan style tripe

Carbonnade de bœuf Braised beef with beer and onions

Paupiette de bœuf Braised stuffed beef rolls / beef olives

Viandes séchées des Grisons Air dried beef from the Grisons

Assiette de viande des Grisons Grison’s style meat plate

Side dishes include French fries, boiled potatoes, rice and noodles 8% VAT and service included. The beef is from Switzerland

CLU Mars 2018 6

Bovin Bovine

Veau animale Calf Veau viande Veal

Cuisson Degrees of doneness Rosé Medium well Bien cuit Well done

 Translate the parts of the calf 1 Cou de veau Neck of veal 2a Carré de veau/Côté cou Best end of veal 2b Carré de veau / Côté cuisse Loin of veal 3 Quasi de veau Veal sirloin tip 4 Cuisseau Leg of veal 5 Poitrine de veau Breast of veal 6 Epaule de veau Shoulder of veal 7 Jarrets Shin 8 Jarrets Shank

Translate the offal Les Abats Offal Foie de veau Veal liver Rognon de veau Veal kidneys Ris de veau Sweatbreads Langue de veau Veal tongue Pieds de veau Veal feet

CLU Mars 2018 7

 Translate the veal cuts into English. Découpe de veau Veal cuts Longe de veau Silverside of veal

Noix de veau Veal cushion Double veal escalope escalop scalop Paillard de veau 'scallop' Escalope de veau Veal escalope

Jarret de veau Veal shin/shank

Osso buco Veal knuckle

Carré de veau Veal rack

Filet de veau Veal sirloin

Steak de veau Veal steak

Filet mignon de veau Veal tenderloin

Mignon de veau Veal Fillet mignon or medallion

Poitrine de veau roulé Rolled veal breast

Tendrons de veau Veal flank strips

Ragout de veau Veal stew

Emincé de veau Sliced veal

CLU Mars 2018 8

 Follow the link and watch the video, then answer the questions Veal Caponata Gordon Ramsay

http://www.youtube.com/watch?v=pMsxyzIC3Ig

1 What is veal a great alternative too?

Great alternative to beef

2 What is a Caponata basically like?

It is like a ratatouille

3 List 5 ingredients of a Caponata?

Eggplant (aubergine), zucchini, onions, peppers, olives, capers, pine nuts

4 Why is it important to have an aubergine in the Caponata

Brings bitterness to the flavors

5 What does Gordon cover the veal scallop with?

Flour, egg, parmesan and breadcrumbs

6 When does it really get exciting?

When he adds the capers, pine nuts and lemon

7 What should you be generous with?

The Caponata

8 What's here?

Summer is here

CLU Mars 2018 9

 Explain the classical veal dishes to a client. Plat classique de veau Classical veal dishes

Piccata de veau à la milanaise Veal escalope dipped in egg and parmesan batter and sautéed, garnished with ham and Piccata of veal Milanese style mushrooms.

Emincé de veau à la Zurichoise Veal strips sautéed with mushrooms, covered in a rich cream sauce and topped with sautéed Sliced veal Zurich style, kidneys

Cordon bleu Veal escalope’s stuffed with ham and cheese and bread crumbed, pan fried until crisp. Cordon Bleu

Saltimbocca alla romana Veal escalope with Parma ham and sage, Marsala sauce Saltimbocca alla romana

Escalope de veau viennoise Bread crumbed veal escalope garnished with lemon Viennese veal escalope

Osso buco cremolata Veal knuckle slice cremolata Tendrons de veau glacés Glazed veal flank strips Poitrine de veau farcie Stuffed veal breast Blanquette de veau Blanquette of veal Tête de veau vinaigrette Veal head vinaigrette Ris de veau sauté Sautéed sweatbreads Langue de veau sauce câpres Veal tongue, caper sauce Rognon de veau flambé Flambéed veal kidneys Foie de veau sauté, vinaigre de Sautéed calf's liver with raspberry vinegar framboise

CLU Mars 2018 10

Porcin Porcine Verrat Hog Truie Sow Porcelet Piglet Cochon de lait Suckling pig

Porc Pork

 Translate the pork pieces 1 Carrée Loin of pork

1a Cou Neck of pork

1b Côte Pork rib / chop

1c Filet Fillet / Sirloin of pork

2 Epaule de porc Shoulder of pork

3 Le jambon Ham

4 Poitrine de porc Belly of pork

5 Epaule de porc Shoulder of pork

6 Pieds de porc Pigs trotters

7 Jamboneau Shin/shanks

8 Tête de porc Head of pork

9 Lard de cou Neck bacon

CLU Mars 2018 11

 Translate the pork dishes for an English client

Mets de porc Pork dishes

Steak de porc Robert Pork steak with Robert sauce

Jambon en croûte Ham in a baked crust

Carrée de porc à la suédoise (avec des Swedish style roast pork loin stuffed with prunes séchées prunes

Brochette de filet de porc Pork fillet skewer

Pork products : Blood sausage or Cochonaille : Boudin et saucisse de foie, Pudding, liver sausages, pork sausages, saucisse à rôtir, flanc et lard belly and bacon

Poitrine de porc fumé Smoked pork belly

Poitrine de porc salé Cured / Salted pork belly

Spare ribs (Fricassée de porc) Spare ribs

Assiette de jambon cru et du lard cru Plate of raw cured ham and bacon

CLU Mars 2018 12

 Follow the link and watch the video, then answer the questions

http://www.youtube.com/watch?v=okgg4cQoxGA

1 Why is Parma Ham unique?

Production steeped in tradition and strictly controlled

2 What are strictly controlled?

The boundaries where the pigs can be bred for their ham's

3 How are Parma Ham's cured?

Slowly and naturally

4 What did the change in farming techniques bring?

Sweet and tender

5 What was created in the region in 1963?

The parma ham Consortium

6 What must members of the consortium do?

Respect the rules

7 What are the pigs fed on?

Whey from the making of Parmigiano regiano

8 What skill do the Master salter's have?

Where to apply less or more salt so that it retains it sweet flavor

CLU Mars 2018 13

Ovins Ovine

Bélier Ram

Mouton Sheep

Agneau Lamb

Viande Meat

Mouton Mutton

Agneau Lamb

Cuisson Degrees of doneness

Á point Medium

Rosé Medium well

Bien cuit Well done

CLU Mars 2018 14

 Translate the parts of the lamb

1 Cou d'agneau Neck of lamb

Rack d'agneau 2 Rack of lamb (côtes)

Selle d'agneau Saddle of lamb (cutlets and 3 (côtes et chops) chops)

4 Épaule d'agneau Shoulder of lamb

5 Poitrine d'agneau Lamb belly

6 Gigot d'agneau Leg of lamb

CLU Mars 2018 15

 Translate the cuts of lamb

Découpe d'agneau Lamb cuts

Carré d'agneau Rack of lamb Chop d'agneau Lamb chop Côte d'agneau Lamb cutlet Couronne d'agneau Crown of lamb Emincé d'agneau Sliced lamb Filet d'agneau Fillet of lamb Navarin d'agneau Lamb stew Ragoût d'agneau Stewing (diced) lamb T-bone d'agneau Lamb T-bone

Using the lamb menu on the next page write a role play waiter guest Here are a few phrases to help you. Guest - Where does your lamb come from?

Waiter - Our lamb is local Swiss lamb.

Waiter - May I take your order please?

Guest - Yes, but first I have a question. What is served with the lamb curry?

Waiter - The lamb curry is served with basmati rice and there are tomatoes and egg plants in the curry sauce.

Guest - I will take the grilled lamb chops and cutlets.

Waiter - How would you like them done Madam?

Guest - I would like them medium well please.

Waiter – Our chef prepares an excellent gratin Vaudois with potato and leek. We also have a fresh Provence style vegetable dish with tomatoes, eggplant and zucchini. Would you like to try some? Guest - Yes please.

CLU Mars 2018 16

The Shepard’s Inn

Mets de viande d'agneau Meat dishes Lamb

Selle d'agneau rôtie, sauce à la menthe Roast saddle of lamb, mint sauce

Gigots d'agneau à la bretonne Braised leg of lamb, brittany style (flageolet bean stew)

Carré d'agneau à la provençale Roast rack of lamb with garlic and Provence herbs

Côtelettes et chops d'agneau grillé Grilled lamb chops and cutlets

Ragoût d'agneau à l'emmentaloise (aux légumes et au safran) Lamb stew emmentaloise style (with vegetables and saffron)

Curry d'agneau Lamb curry

Irish stew (potée aux légumes) Irish stew

CLU Mars 2018 17

Menu propositions 6 - 10

Translate menu 6 and 7

Menu 6 Potage bonne femme Diced leek and potato soup

*** ***

Paupiettes de bœuf aux tomates Braised and stuffed beef rolls with tomatoes

Polenta Polenta

Gratin d’endives Gratinated belgian endives

*** ***

Compote aux pommes, glace caramel Stewed apple with caramel ice cream

Menu 7 Raviolis farcis à la mousse de truite, sautés Ravioli filled/stuffed with trout mousse and au beurre à la sauge sautéed in sage butter

*** ***

Consommé julienne Consommé with vegetable julienne

*** ***

Tendrons de veau glacés Glazed veal flank strips

Pommes dauphine (Quenelles de pommes Dauphine potatoes (Deep fried potato and de terre frites) chou dough dumpling) Ratatouille (Spicy stew with sautéed Ratatouille eggplant, zucchini, bell pepper and tomato)

*** ***

Carpaccio de poires Pear carpaccio

CLU Mars 2018 18

Explain to the client menu 8 and 9

Menu 8 Asparagus salad with vinaigrette sauce The asparagus come from Valais Cavaillon region Peru It is red wine vinegar with shallots and olive oil seasoned with salt and pepper The asparagus are boiled

*** Saltimbocca alla romana (Veal escalope with raw ham and sage, Marsala sauce) Risotto it is made with vialone rice Sautéed sliced courgettes The courgettes are sautéed in olive oil *** Sauternes sabayon Is a dessert wine that comes from Bordeau (Whipped eggs, flavored with Sauternes wine)

Menu 9 Melon with raw ham The melons are from Spain Raw ham is from Italy *** Loin of lamb Provence style (Provence herbs and garlic) Potatoes baker‘s style (Sautéed potato slices with onions) Cauliflower Polish style (Topped with chopped egg and breadcrumbs) Green beans sautéed in butter *** Coupe Romanov (Strawberries with vanilla ice cream, strawberry coulis and whipped cream)

CLU Mars 2018 19

 Write a sales conversation to sell menu 10 to a client.

Vitello tonnato (Thinly sliced cold veal with tuna sauce and capers) *** Gazpacho (cold spicy vegetable soup with tomatoes, cucumbers and tomatoes) *** Quiche Lorraine (cheese and bacon tart) *** Grilled beef tenderloin with béarnaise sauce William potatoes (Pear-shaped potato croquettes, breaded and deep-fried) Spinach gratin Steamed tomato *** Sorbet variations with their fruit

Wine tasting

Wine tasting vocabulary, translate into English

La robe/couleur The colour claire clear rubis ruby trouble cloudy pelure d’oignon colour of onion skin rouge brique brick-red Le goût Taste velouté velvety tendre smooth épicé spicy aigre sour, tart âpre harsh, dry, austere frais fresh, crisp charnu full-bodied fin mellow, soft amer bitter léger light lourd, capiteux heavy, coarse pétillant spritzy goût de barrique with a taste of oak astringent astringent, puckery, rough CLU Mars 2018 20

équilibré well-balanced riche rich rond round mûr ripe franc clean, direct sent le bouchon corked La teneur en sucre The sugar content sec / brut dry demi-sec medium dry doux sweet, mild liquoreux sweet and rich L’arôme The nose aroma bouqueté flowery, floral fruité fruity La teneur en alcool The alcoholic strength léger light corsé, puissant coarse, fullbodied nerveux spritzy coulant easy

 Watch and listen to the video http://www.wsetglobal.tv/ It is about Chablis wine, narrated and commented by Janice Robinson Write a short description about the Chablis wine region and its famous wine

The Chablis region produces only white wine, no red. It is situated in north eastern France, just north of the burgundy region. It has a cool humid climate with little sunshine. It produces wines with moderate sugar levels, Dry white The grape varietal is Chardonnay but it is not mentioned on the label. The French use ‘Village’ or regions to name their wines. The nose hints of green apples In the mouth: stony, flinty flavors of wet stone. Crisp, not heavy at all. Pairs well with oysters shellfish and light savory dishes, Asian style cooking. It also ages well. I hope we have wetted your appetite.

CLU Mars 2018 21

Write a description about the other French regions that are represented on http://www.wsetglobal.tv/ Alsace, Bordeaux, Loire, Rhone, South of France

Role play with a colleague: Sell a wine from one of these regions to your colleague.

CLU Mars 2018 22