هذه الصفحة بلغتك
English فارسی Deutsch Español Français 日本語 한국어 Português 中文 हिन्दी
A2 verb #25,000 الأكثر شيوعاً 14 دقيقة للقراءة

ébouillanter

أمثلة
الشرح ébouillanter in your Level:
At the A1 level, you don't need to use 'ébouillanter' often, but it's helpful to recognize it in simple recipes. Think of it as 'hot water + food'. When you want to make a simple tomato salad, you might see this word. It's a regular '-er' verb, just like 'parler' or 'manger'. So, 'je' becomes 'j'ébouillante', and 'tu' becomes 'tu ébouillantes'. The most important thing for an A1 learner is to know that it involves boiling water and is usually a quick action. You might also hear it as a warning: 'Attention, c'est bouillant !' (Watch out, it's boiling!). If you can remember that 'ébouillanter' means to put something in very hot water for a second, you are doing great! Don't worry about the complex grammar yet; just focus on the image of a tomato in a pot of hot water. It's a specific kind of 'washing' with heat. You will mostly use it in the present tense or the imperative (giving orders), like 'Ébouillante les tomates !'. This word helps you understand that French has many specific words for cooking that English might just call 'boiling'.
سجّل مجاناً لقراءة الشرح الكامل
At the A2 level, you should start using 'ébouillanter' to describe basic kitchen tasks. You are now learning about the 'passé composé', so you should know that 'ébouillanter' uses 'avoir'. For example: 'J'ai ébouillanté les pêches'. You also learn about reflexive verbs. This is very important for safety! If you spill hot water on yourself, you say 'Je me suis ébouillanté'. This level is about practical communication. You might follow a recipe that says 'Ébouillantez les légumes pendant 30 secondes'. You need to know that this is a short time. You can also use it to talk about cleaning, like 'ébouillanter les biberons' (scalding baby bottles). You are beginning to see the difference between 'bouillir' (the water is hot) and 'ébouillanter' (you are doing something with that water). It's a useful word for daily life in a French-speaking home. Try to use it when you are cooking with friends. Instead of saying 'Je mets les tomates dans l'eau chaude', say 'J'ébouillante les tomates'. It sounds much more natural and precise! You will also notice the word in safety signs in public places, like near coffee machines in hotels.
For B1 learners, 'ébouillanter' becomes a tool for more detailed descriptions of processes. You can now use the imperfect tense to describe habits: 'Ma mère ébouillantait toujours les bocaux avant de faire la confiture'. You should also be comfortable with the conditional mood to give advice: 'Tu devrais ébouillanter les amandes pour mieux les éplucher'. At this level, you understand the nuance between 'ébouillanter' and 'blanchir'. You know that 'blanchir' is a culinary technique that starts with 'ébouillanter'. You can also use the word in more varied contexts, like discussing household hygiene or minor medical issues. You are expected to handle the reflexive agreement correctly: 'Elle s'est ébouillanté la main' (no 'e' on the participle because 'main' is after). You can participate in conversations about traditional French cooking and understand why certain steps are necessary. Your vocabulary is expanding to include the 'how' and 'why' of actions. You might hear this word in a news report about a restaurant inspection or a safety campaign. It's a word that shows you are moving beyond basic survival French into a more competent, descriptive stage of the language.
سجّل مجاناً لقراءة الشرح الكامل
At the B2 level, you should have a firm grasp of 'ébouillanter' in all its grammatical forms, including the subjunctive and the passive voice. 'Il est nécessaire que vous ébouillantiez ces herbes' or 'Les bocaux doivent être ébouillantés'. You understand the technical requirements of the word—that it specifically refers to water at 100°C. You can distinguish it from 'échauder' and use each in the correct context. You might use 'ébouillanter' in a professional or academic discussion about food safety or industrial cleaning. You are also aware of the word's presence in literature and can appreciate the sensory imagery it creates—the steam, the heat, the suddenness of the action. You can explain the etymology (from 'bouillir') and how the prefix 'é-' changes the meaning. Your use of the word is precise and effortless. You might even use it in a debate about traditional vs. modern cooking methods. You can read complex recipes in French magazines or watch professional culinary masterclasses without needing to look up the term. It is a standard part of your technical vocabulary, used with the correct register and grammatical accuracy.
سجّل مجاناً لقراءة الشرح الكامل
As a C1 learner, you use 'ébouillanter' with the nuance of a native speaker. You are aware of its less common uses and can identify it in classical literature where it might be used to describe old-fashioned laundry techniques or archaic medical treatments. You understand the subtle stylistic differences between 'ébouillanter', 'échauder', and 'blanchir' and choose the word that best fits the 'vibe' of your sentence. You can use the word in complex metaphorical constructions, even if they are rare, to create a specific effect in your writing. You are also comfortable with the word in legal or highly technical documents, such as safety regulations for industrial boilers or public health guidelines. Your mastery of the reflexive agreements and the various moods (like the past subjunctive) is perfect. You can discuss the evolution of the word and its relationship to other 'heat' verbs in the Romance languages. You might use it in a sophisticated essay about French heritage and the culture of 'conserve' making. The word is no longer just a vocabulary item; it's a piece of the cultural fabric that you navigate with ease and sophistication.
سجّل مجاناً لقراءة الشرح الكامل
At the C2 level, 'ébouillanter' is a word you know so well that you can play with it. you understand its historical trajectory from Latin 'bullire' through Old French. You can appreciate its use in 19th-century naturalist novels (like those of Zola) to describe the harsh conditions of the working class or the meticulous routines of the bourgeoisie. You might use it in a high-level linguistic analysis of prefixation in French. You are sensitive to the word's phonetics—the explosive 'é' and the liquid 'll'—and how it mimics the sound of splashing water. In your own writing, you use it to evoke specific textures and temperatures. You can compare its usage across the Francophone world, noting if there are regional variations in how it's applied in the kitchen. You are a master of the register, knowing exactly when to use this specific verb versus a more general one to achieve a particular rhetorical goal. For you, 'ébouillanter' is not just about tomatoes; it's about the precision of the French language and its ability to categorize human action with extreme detail. You use it with total confidence, whether in a casual chat or a formal presentation.
سجّل مجاناً لقراءة الشرح الكامل
أمثلة

The French verb ébouillanter is a specific culinary and domestic term that translates most directly to 'to scald' or 'to blanch' in English. At its core, it describes the action of pouring boiling water over something or immersing an object or food item briefly into boiling water. While it might sound like a simple action, in the world of French gastronomy and household management, it carries significant technical weight. It is not merely 'cooking' (cuire); it is a preparatory step designed to achieve a specific physical change—such as loosening the skin of a vegetable, sterilizing a container, or cleaning a surface with intense heat. In a culinary context, you will most frequently encounter this word when a recipe requires you to peel tomatoes or peaches. By plunging them into boiling water for a few seconds, the skin bursts and becomes easy to remove without cooking the flesh underneath. This precision is why ébouillanter is preferred over more generic terms like chauffer (to heat) or bouillir (to boil).

Culinary Context
The act of briefly immersing vegetables like tomatoes or almonds to facilitate peeling. It preserves the texture of the food while removing the outer layer.
Hygiene Context
Used when cleaning glass jars for preserves or baby bottles. The high temperature of the water kills bacteria and ensures safety.
Accidental Context
Reflexive use (s'ébouillanter) describes the painful accident of spilling boiling water on oneself, resulting in a burn.

Il faut ébouillanter les tomates pour enlever la peau facilement avant de faire la sauce.

Beyond the kitchen, the word appears in historical and industrial contexts. In the past, it was used in the textile industry to treat fabrics or in agriculture to clean equipment. In modern daily life, you might hear it in a medical setting if someone has suffered a burn. It is important to distinguish ébouillanter from échauder. While they are close synonyms, ébouillanter specifically implies the use of water that is at its boiling point (100°C), whereas échauder can refer to any liquid that is merely very hot. The prefix 'é-' acts as an intensifier or indicates the result of the action, stemming from the root 'bouillir' (to boil). Understanding this word allows a learner to follow complex French recipes with precision and to describe domestic accidents with the correct level of severity. It is a word that bridges the gap between basic survival French and the more nuanced vocabulary of a home cook or a professional chef.

N'oubliez pas d'ébouillanter les bocaux avant de mettre la confiture à l'intérieur.

In literature, ébouillanter can sometimes be used metaphorically, though this is rare. It might describe a searing emotion or a situation that 'scalds' a person's spirit. However, for an A2-B1 learner, focusing on the literal meaning is most productive. The verb follows the regular '-er' conjugation pattern, making it relatively easy to use once the meaning is mastered. Whether you are preparing a 'confit de canard' or simply making sure your kitchen tools are sterile, this verb is your go-to for high-heat water applications. It conveys a sense of thoroughness and intensity that 'laver' (to wash) or 'tremper' (to soak) simply cannot match. It is the difference between a simple rinse and a deep, heat-driven transformation.

Elle s'est ébouillantée la main en renversant la casserole de pâtes.

Frequency
Common in cooking shows (Top Chef France), cookbooks, and safety manuals.
Register
Neutral to technical. It is used both in everyday speech and in professional culinary environments.

Using ébouillanter correctly involves understanding its transitive nature—it requires an object. You are always scalding something. The structure is usually [Subject] + [Conjugated Form of ébouillanter] + [Direct Object]. For example, 'Je ébouillante les pêches' (I scald the peaches). Because it starts with a vowel, remember the elision: 'J'ébouillante'. In the passé composé, it uses the auxiliary 'avoir': 'J'ai ébouillanté'. However, when used reflexively to describe an accident, it uses 'être': 'Je me suis ébouillanté'. This distinction is crucial for learners moving from A2 to B1 levels.

Direct Object Usage
Focuses on the food or object being treated. Example: 'Le chef doit ébouillanter le persil pour garder sa couleur verte.'
Reflexive (Accidental) Usage
Focuses on a person hurting themselves. Example: 'Fais attention à ne pas t'ébouillanter avec la vapeur.'

Avant de préparer la conserve, il est impératif d'ébouillanter les pots en verre pour éliminer toute bactérie.

In imperative forms (commands), it is very common in recipes. You will see 'Ébouillantez les amandes pendant trente secondes' (Scald the almonds for thirty seconds). Note the use of the 'vous' form which is standard for instructional writing. If you are speaking to a friend, you might say 'Ébouillante les tomates, s'il te plaît'. The verb can also be used in the passive voice to describe the state of something: 'Les légumes ont été ébouillantés' (The vegetables have been scalded). This emphasizes the process rather than the person doing it, which is typical in technical or scientific descriptions of food processing.

Another interesting usage is in the conditional mood to express a recommendation or a hypothetical. 'Tu devrais ébouillanter ces herbes avant de les hacher' (You should scald these herbs before chopping them). This suggests a culinary best practice. In more advanced French, you might see the gerund form: 'En ébouillantant les fruits, on retire l'amertume de la peau' (By scalding the fruits, one removes the bitterness of the skin). This explains the how or why of a culinary result. The verb is versatile enough to appear in simple present tense descriptions of kitchen routines as well as complex future perfect constructions in professional kitchen planning.

Si tu verses l'eau trop vite, tu risques de t'ébouillanter les pieds.

Negative Construction
'Ne pas ébouillanter trop longtemps' (Do not scald for too long). Essential for avoiding overcooking.
Interrogative Construction
'Est-ce qu'il faut ébouillanter les bocaux ?' (Is it necessary to scald the jars?). A common question in the kitchen.

Finally, consider the nuances of the word in different tenses. The imperfect 'J'ébouillantais' might be used to describe a habit: 'Chaque été, j'ébouillantais des centaines de tomates pour mes conserves' (Every summer, I used to scald hundreds of tomatoes for my preserves). This paints a picture of traditional French rural life. Using the future tense 'J'ébouillanterai' indicates a planned action in a sequence of events. Master these variations to transition from a student who knows the word to a speaker who can use it naturally in any conversation about food, safety, or housework.

Nous ébouillanterons les épinards juste avant de les servir pour qu'ils restent croquants.

You are most likely to hear ébouillanter in three primary environments in France: the professional kitchen, the family home during canning season, and the doctor's office. In a professional kitchen, French chefs are famous for their technique. During a busy service, a chef de partie might shout to a commis, 'Ébouillante les tomates, vite !' The word carries a sense of urgency and technical precision. If you watch French cooking shows like Le Meilleur Pâtissier or Top Chef, you will hear contestants discussing whether they should ébouillanter their citrus zest to remove bitterness. This is a classic 'truc de chef' (chef's trick) that is central to French culinary excellence.

In the Kitchen
Commands between cooks, recipe instructions on YouTube, or grandmother's advice on making jam.
In the Hospital / Pharmacy
Describing a burn injury. A doctor might ask: 'Comment vous êtes-vous ébouillanté ?' (How did you scald yourself?).

À la télévision, le chef explique qu'ébouillanter les zestes d'orange permet d'enlever l'amertume sans perdre le parfum.

In rural France, the word is deeply connected to the tradition of 'faire les conserves' (making preserves). During late summer, families gather to process kilograms of tomatoes, green beans, or peaches. The sound of boiling water and the sight of large pots are ubiquitous. You will hear elders instructing the younger generation: 'Il faut bien ébouillanter les caoutchoucs des bocaux' (You must scald the rubber seals of the jars well). Here, the word is synonymous with safety, tradition, and the preservation of the harvest. It is a word of the seasons, marking the transition from fresh summer produce to the stored food of winter.

Another place you'll find this word is in safety warnings. On a kettle or a hot water dispenser in a French hotel, you might see a sticker that says: 'Attention, risque de s'ébouillanter' (Warning, risk of scalding). This is the formal, administrative use of the word. Similarly, in news reports about domestic accidents, a journalist might state that a child 's'est ébouillanté avec de l'eau de cuisson' (scalded themselves with cooking water). This highlights the word's importance in the domain of public health and safety. It is a serious word that commands attention because of the physical danger it implies.

Le manuel d'utilisation de la machine à café prévient qu'on peut s'ébouillanter si on ouvre le réservoir pendant le cycle.

News & Media
Reporting on accidents or safety regulations in workplaces like laundries or commercial kitchens.
DIY & Home Repair
Sometimes used in the context of stripping old wallpaper or cleaning tough exterior surfaces with boiling water.

Finally, you might encounter it in historical literature or period dramas. Before modern detergents, 'ébouillanter le linge' (scalding the laundry) was a common way to bleach and disinfect white fabrics. Hearing this word in a movie set in the 19th century would be historically accurate. It evokes an era of manual labor and the constant presence of fire and boiling water in the home. Whether it's the high-stakes environment of a modern restaurant or the quiet routine of a historical household, ébouillanter remains a vital part of the French linguistic landscape, describing a fundamental human interaction with heat and water.

Ma grand-mère disait qu'il fallait ébouillanter les draps pour tuer les acariens et garder le blanc éclatant.

One of the most frequent mistakes English speakers make is confusing ébouillanter with the simpler verb bouillir (to boil). In English, we might say 'I am boiling the tomatoes,' but in French, this is technically incorrect. You boil the water (faire bouillir l'eau), and then you ébouillantez the tomatoes. If you say 'Je bous les tomates,' a French person will understand you, but it sounds like you are turning the tomatoes themselves into a boiling liquid, which is physically impossible. Precision is key in French culinary vocabulary.

Mistake: Using 'bouillir' for 'ébouillanter'
Incorrect: 'Je vais bouillir les bocaux.' Correct: 'Je vais ébouillanter les bocaux.'
Mistake: Forgetting the Reflexive for Accidents
Incorrect: 'J'ai ébouillanté avec le thé.' Correct: 'Je me suis ébouillanté avec le thé.'

Attention ! Ne dis pas 'je bous les légumes', dis plutôt 'je vais ébouillanter les légumes'.

Another common error involves the reflexive form. When an accident happens, English speakers often say 'I scalded my hand.' In French, you must use the reflexive pronoun: 'Je me suis ébouillanté la main.' Omitting the 'me' makes the sentence grammatically incomplete in this context. Furthermore, learners often struggle with the agreement of the past participle. In 'Elle s'est ébouillantée,' the 'e' is added because the reflexive pronoun 'se' represents the direct object (herself) and comes before the verb. However, in 'Elle s'est ébouillanté la main,' there is no 'e' added to 'ébouillanté' because 'la main' is the direct object and it comes after the verb. This is a subtle point of B1/B2 grammar that often trips up students.

Misinterpreting the duration is another 'conceptual' mistake. Ébouillanter implies a brief contact. If you leave a vegetable in boiling water for ten minutes, you are no longer 'ébouillanting' it; you are 'cuisant' (cooking) it or 'bouillissant' (boiling) it. Using the word ébouillanter to describe long-term cooking will confuse a French listener who expects a quick, technical procedure. Finally, some learners confuse ébouillanter with blanchir. While they are often interchangeable in the kitchen, blanchir is more specific to cooking (keeping things white or removing bitterness), while ébouillanter is more about the physical act of applying boiling water, regardless of the culinary outcome.

Si tu laisses les tomates trop longtemps, tu ne fais plus les ébouillanter, tu les cuis !

Confusion with 'échauder'
'Échauder' is broader and can be used for metaphors (chat échaudé...). 'Ébouillanter' is literal and specific to boiling water.
Spelling Mistake
Forgetting the double 'l'. It comes from 'bouillir', so it needs 'll'. 'Ébouillanter', not 'ébouilanter'.

To avoid these pitfalls, remember the 'Quick Splash' rule: ébouillanter is for a quick splash of boiling water. If it's slow, it's cooking. If it's an accident, it's reflexive. If it's just the water getting hot, it's boiling. By keeping these distinctions in mind, you will speak more like a native and avoid the common 'Anglicisms' that plague French learners.

L'erreur classique est d'oublier que l'on ébouillante un objet, mais qu'on fait bouillir le liquide.

French is a language rich in culinary and descriptive verbs, so ébouillanter has several 'cousins' that you should know to expand your vocabulary. The most common synonym is échauder. While échauder also means to scald, it is slightly more versatile. You can be 'échaudé' (scalded) by a bad experience, leading to the famous proverb 'Chat échaudé craint l'eau froide' (A scalded cat fears cold water—similar to 'once bitten, twice shy'). Ébouillanter is rarely used in this metaphorical sense; it stays strictly in the kitchen or the hospital.

ébouillanter vs blanchir
'Blanchir' is a culinary technique. It involves 'ébouillanter' followed by an ice bath. 'Blanchir' focuses on the result (keeping color, removing bitterness), while 'ébouillanter' focuses on the action of the water.
ébouillanter vs pocher
'Pocher' (to poach) involves cooking something gently in simmering water (not necessarily boiling). 'Ébouillanter' is much more aggressive and uses boiling water.

On peut ébouillanter pour nettoyer, mais on blanchit pour cuisiner.

Another related verb is stériliser (to sterilize). While you can ébouillanter a jar to sterilize it, stériliser is the goal, and ébouillanter is the method. You might also encounter brûler (to burn). If you spill boiling water on yourself, you have 'ébouillanté' your skin, which results in a 'brûlure' (a burn). In a medical context, ébouillanter is more descriptive of how the burn happened. If you use brûler, it could be from fire, chemicals, or the sun. Ébouillanter is the specific 'wet heat' version of burning.

For more technical or industrial contexts, you might hear décaper (to strip/clean). If boiling water is used to remove grease or old paint, ébouillanter describes the action, but décaper describes the intended cleaning effect. In the world of textiles, décatir is a specific term for treating fabric with steam or boiling water to prevent shrinking. While these are advanced terms, they show how the concept of 'scalding' branches out into various professional fields in France. As a learner, mastering ébouillanter gives you the foundation to understand all these more specialized terms later on.

Au lieu de simplement laver, le boucher va ébouillanter ses outils pour une hygiène parfaite.

étuver
To steam or stew slowly. It's the opposite of the quick, aggressive 'ébouillanter'.
tremper
To soak. This can be in cold or hot water and usually lasts much longer than 'ébouillanter'.

In summary, while ébouillanter is your primary word for scalding with boiling water, keeping échauder (for metaphors and general hot liquids) and blanchir (for culinary results) in your back pocket will make your French sound much more sophisticated and precise. Each word has its own 'temperature' and 'timing' in the French mind, and learning these nuances is a great step toward fluency.

Le terme ébouillanter est plus précis que 'brûler' quand il s'agit d'un accident avec de la soupe.

سجّل مجاناً لقراءة الشرح الكامل

أمثلة حسب المستوى

1

J'ébouillante la tomate.

I scald the tomato.

Present tense, 1st person singular.

2

Tu ébouillantes les fruits ?

Are you scalding the fruits?

Present tense, 2nd person singular question.

3

Ébouillante les légumes vite !

Scald the vegetables quickly!

Imperative mood, 2nd person singular.

4

Elle n'ébouillante pas le bocal.

She is not scalding the jar.

Negative construction.

5

Nous ébouillantons les amandes.

We are scalding the almonds.

Present tense, 1st person plural.

6

C'est pour ébouillanter quoi ?

What is this for scalding?

Infinitive used after 'pour'.

7

Il faut ébouillanter l'eau d'abord.

It is necessary to boil the water first (Note: usage here implies preparing the water to scald).

Impersonal 'il faut' + infinitive.

8

Je veux ébouillanter les pêches.

I want to scald the peaches.

Verb 'vouloir' + infinitive.

1

J'ai ébouillanté les tomates pour faire la sauce.

I scalded the tomatoes to make the sauce.

Passé composé with 'avoir'.

2

Fais attention, tu vas t'ébouillanter !

Be careful, you are going to scald yourself!

Reflexive future proche.

3

Elle s'est ébouillanté la main hier.

She scalded her hand yesterday.

Reflexive passé composé with body part.

4

Ébouillantez les bocaux pendant cinq minutes.

Scald the jars for five minutes.

Imperative mood, 'vous' form.

5

Pourquoi ébouillantes-tu ces herbes ?

Why are you scalding these herbs?

Inversion question.

6

Le chef nous a dit d'ébouillanter le persil.

The chef told us to scald the parsley.

Indirect speech with 'de' + infinitive.

7

On ne doit pas ébouillanter les salades.

One must not scald salads.

Modal verb 'devoir' + negative.

8

Est-ce que tu as fini d'ébouillanter les fruits ?

Have you finished scalding the fruits?

Passé composé with 'finir de'.

1

Si tu ébouillantes les amandes, la peau s'enlèvera facilement.

If you scald the almonds, the skin will come off easily.

Conditional 'si' clause (Present + Future).

2

Pendant que j'ébouillantais les bocaux, le téléphone a sonné.

While I was scalding the jars, the phone rang.

Imperfect tense for ongoing action.

3

Il vaudrait mieux ébouillanter les zestes pour retirer l'amertume.

It would be better to scald the zest to remove the bitterness.

Conditional mood for advice.

4

Elle s'est ébouillantée en renversant sa tasse de thé.

She scalded herself by spilling her cup of tea.

Reflexive passé composé with agreement.

5

Avant d'ajouter les épinards, il faut les ébouillanter un court instant.

Before adding the spinach, it's necessary to scald them for a short moment.

Preposition 'avant de' + infinitive.

6

Je me demande s'il faut ébouillanter les couteaux aussi.

I wonder if it's necessary to scald the knives as well.

Indirect question with 'si'.

7

Les tomates sont ébouillantées puis plongées dans l'eau glacée.

The tomatoes are scalded and then plunged into ice water.

Passive voice.

8

En ébouillantant le tissu, on a réussi à enlever la tache.

By scalding the fabric, we managed to remove the stain.

Gerund (en + participe présent).

1

Bien qu'il ait ébouillanté les instruments, il restait des traces.

Although he had scalded the instruments, traces remained.

Subjunctive past after 'bien que'.

2

L'ouvrier a été gravement blessé après s'être ébouillanté avec de la vapeur.

The worker was seriously injured after scalding himself with steam.

Reflexive past infinitive.

3

Il est impératif que vous ébouillantiiez tout le matériel de mise en conserve.

It is imperative that you scald all the canning equipment.

Subjunctive present, 'vous' form (double 'i').

4

L'action d'ébouillanter permet de fixer la chlorophylle dans les légumes verts.

The action of scalding allows the chlorophyll to be fixed in green vegetables.

Infinitive used as a noun.

5

Si nous avions ébouillanté les bocaux plus longtemps, la confiture n'aurait pas moisi.

If we had scalded the jars longer, the jam wouldn't have gone moldy.

Past conditional 'si' clause (Plus-que-parfait + Conditionnel passé).

6

On ébouillantera les carcasses pour préparer un fond de veau riche.

We will scald the carcasses to prepare a rich veal stock.

Future tense.

7

N'ayant pas ébouillanté les pêches, il a eu du mal à les peler.

Not having scalded the peaches, he had trouble peeling them.

Present participle in the negative past.

8

Ces bocaux, je les ai ébouillantés trois fois pour être sûr.

These jars, I scalded them three times to be sure.

Passé composé with preceding direct object agreement.

1

Le protocole exige d'ébouillanter chaque récipient avant toute manipulation biologique.

The protocol requires scalding each container before any biological manipulation.

Formal verb 'exiger' + 'de' + infinitive.

2

Elle craignait que son enfant ne s'ébouillantât en jouant près de la cuisinière.

She feared that her child might scald himself while playing near the stove.

Imperfect subjunctive (literary).

3

L'artisan ébouillantera les fibres de lin pour en accroître la souplesse.

The artisan will scald the flax fibers to increase their flexibility.

Future tense in a technical/craft context.

4

Rien ne sert d'ébouillanter le sujet si l'on n'en maîtrise pas les bases.

There's no point in 'scalding' (metaphorically: rushing/overheating) the subject if one hasn't mastered the basics.

Metaphorical use in a formal expression.

5

Après s'être ébouillanté le torse, il dut subir une greffe de peau.

After scalding his chest, he had to undergo a skin graft.

Reflexive past infinitive with body part.

6

Le texte suggère d'ébouillanter les préjugés par la force de la vérité.

The text suggests 'scalding' (cleansing/destroying) prejudices with the force of truth.

Highly metaphorical literary usage.

7

Les ouvriers s'ébouillantaient souvent dans les anciennes blanchisseries industrielles.

Workers often scalded themselves in the old industrial laundries.

Reflexive imperfect.

8

Il importa d'ébouillanter les rumeurs avant qu'elles ne s'enveniment.

It was important to 'scald' (stop/neutralize) the rumors before they worsened.

Passé simple + ne explétif.

1

L'alchimie du goût réside parfois dans l'art d'ébouillanter les contraires.

The alchemy of taste sometimes lies in the art of 'scalding' (merging/transforming) opposites.

Philosophical/Abstract use of the infinitive.

2

Il eût fallu qu'on ébouillantât ces outres avant d'y verser le vin nouveau.

It would have been necessary to scald these wineskins before pouring the new wine into them.

Plus-que-parfait du subjonctif.

3

La fureur l'ébouillantait, transformant son sang en un fiel brûlant.

Fury scalded him, transforming his blood into a burning gall.

Transitive metaphorical use in high literature.

4

Par un procédé d'ébouillantage sélectif, on parvient à extraire les essences les plus volatiles.

Through a process of selective scalding, one manages to extract the most volatile essences.

Use of the noun form 'ébouillantage'.

5

Nul ne saurait ébouillanter le temps pour en figer les instants précieux.

No one can scald time to freeze its precious moments.

Poetic/Philosophical construction.

6

L'ébouillantement des tissus constituait jadis une tâche herculéenne pour les lavandières.

The scalding of fabrics used to be a Herculean task for the washerwomen.

Rare noun form 'ébouillantement'.

7

S'ébouillanter à la source du savoir est le destin de tout érudit.

To scald oneself at the source of knowledge is the destiny of every scholar.

Extended metaphor in a formal maxim.

8

Qu'ils s'ébouillantassent ou qu'ils gelassent, leur détermination demeurait intacte.

Whether they scalded or froze, their determination remained intact.

Imperfec

سجّل مجاناً لرؤية جميع الأمثلة

محتوى ذو صلة

هل كان هذا مفيداً؟

التعليقات (0)

تسجيل الدخول للتعليق
لا توجد تعليقات بعد. كن أول من يشارك أفكاره!