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| Term | Definition |
|---|---|
| l'agneau | lamb |
| le bifteck | steak |
| le boeuf | beef |
| les coquilles | scallops |
| les cotes de porc | pork chops |
| les crevettes | shrimp |
| les escargots | snails |
| le gigot | leg of lamb |
| le homard | lobster |
| les huitres | oysters |
| le jambon | ham |
| les moules | mussels |
| le poulet | chicken |
| un blanc de poulet | a chicken breast |
| un roti de porc | a pork roast |
| le saucisson | salami |
| le saumon | salmon |
| le veau | veal |
| la volaille | poultry |
| Terms | 19 |
| Creator | mart2064 |
| Created | May 10, 2009 |
| Groups | None |
| Subject | french vocabulary |
| Access | Anyone |
| Edit | Creator Only |
Meat, fish, and seafood