types:
farine
flour or meal or grain used in baking bread
concentré
a concentrated form of a foodstuff; the bulk is reduced by removing water
farine
coarsely ground foodstuff; especially seeds of various cereal grasses or pulse
farine
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
farine de caroube
powder from the ground seeds and pods of the carob tree; used as a chocolate substitute
tapioca
granular preparation of cassava starch used to thicken especially puddings
cacao
powder of ground roasted cacao beans with most of the fat removed
céréale
foodstuff prepared from the starchy grains of cereal grasses
ingrédient
food that is a component of a mixture in cooking
oeuf
oval reproductive body of a fowl (especially a hen) used as food
lait
any of several nutritive milklike liquids
caillé
a coagulated liquid resembling milk curd
mixture,
mélange
any foodstuff made by combining different ingredients
jus
the liquid part that can be extracted from plant or animal tissue by squeezing or cooking
périssables
food that will decay rapidly if not refrigerated
farine
fine meal made from cereal grain especially wheat; often used as a cooked cereal or in puddings
pain
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
maÏs
ears of corn that can be prepared and served for human food
gruau
the hulled and crushed grain of various cereals
blé,
froment
grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
avoine
seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')
riz
grains used as food either unpolished or more often polished
roux
a mixture of fat and flour heated and used as a basis for sauces
blanc d'oeuf
the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
jaune,
jaune d'oeuf
the yellow spherical part of an egg that is surrounded by the albumen
lait
a white nutritious liquid secreted by mammals and used as food by human beings
crème
the part of milk containing the butterfat
beurre
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
petit-lait
watery part of milk produced when raw milk sours and coagulates
fromage
a solid food prepared from the pressed curd of milk
pâte
a flour mixture stiff enough to knead or roll
mélange
a commercially prepared mixture of dry ingredients
lait malté
powder made of dried milk and malted cereals