French food that starts with the letter I K Q U W X or Y It's for a french project for poetry i have to find a food for every letter and these are the ones i can't find?

Answer 1

All right!

This is a easy one, now do you want french culinary terms or just french words??

I'll try and give you both examples here we go!

I=Ibex.Bouquetin-A wild goat that lives in the high mountains a rarity now but once considered a delicacy amongst the french and most of Europe.

I=Isingglass{gelatine} Colle de poisson-Basically a clarified sweet Gelle used to "coat" fruits and liquer Jellies

K=Kirsh-A spirit manufactured in Eastern France and Germany. The very best comes from Alsace, While the black Forest in Germany also has high repute. Made from fermented wild cherrys

k=Kumquat A small acidic orange where the rind is the edible part not the pulpy insides { this word only hints @ it french ancestory and therefore might not be truly held as being french}

Q=Quenelles a "football shaped" peice of force meat or other food product, produced by using 2 spoons in a over out fasion. classic french!

Q=Quiche origanates in Lorraine and in every region{Alsace} has its own variation.

U=uval-French word meaning "to pertain to grapes"

U=Umbra- Mud minnow found in most European countrys"including France}

W=Whiting a la Bercy- A style of preperation using a long incision on the back of the fish to aid in removal of the back bone. breaded then deep fried

W=Waterfisch- a dutch word used in France for "fresh water fish"

x and w are easy .. i will let you look those up.. a good french/English dictionary will help as well as a good french cook book. most of those came from "The Larousse Gastronamique"

All right!

This is a easy one, now do you want french culinary terms or just french words??

I'll try and give you both examples here we go!

I=ignames (Yams or sweet potatoes)

I=Ibex.Bouquetin-A wild goat that lives in the high mountains a rarity now but once considered a delicacy amongst the french and most of Europe.

I=Isingglass{gelatine} Colle de poisson-Basically a clarified sweet Gelle used to "coat" fruits and liquer Jellies

K=Kirsh-A spirit manufactured in Eastern France and Germany. The very best comes from Alsace, While the black Forest in Germany also has high repute. Made from fermented wild cherrys

k=Kumquat A small acidic orange where the rind is the edible part not the pulpy insides { this word only hints @ it french ancestory and therefore might not be truly held as being french}

Q=Quenelles a "football shaped" peice of force meat or other food product, produced by using 2 spoons in a over out fasion. classic french!

Q=Quiche origanates in Lorraine and in every region{Alsace} has its own variation.

U=uval-French word meaning "to pertain to grapes"

U=Umbra- Mud minnow found in most European countrys"including France}

W=Whiting a la Bercy- A style of preperation using a long incision on the back of the fish to aid in removal of the back bone. breaded then deep fried

W=Waterfisch- a dutch word used in France for "fresh water fish"

x and w are easy .. i will let you look those up.. a good french/English dictionary will help as well as a good french cook book. most of those came from "The Larousse Gastronamique"

y= yogourt