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A2 noun 12 دقیقه مطالعه

coulis

تمرین کن مثال‌ها نکات و راهنمایی‌ها coulis در ۳۰ ثانیه

توضیح coulis in your Level:

At the A1 level, you are just beginning to learn food vocabulary. You should recognize 'coulis' as a word related to food, specifically a sauce. You might see it on a simple menu at a café or in a grocery store. At this stage, you don't need to know how to make it, but you should know that it is something you eat, usually with a dessert like ice cream or cake. It is a masculine noun, so you use 'le' or 'un'. Think of it as a 'fruit sauce' for now. You might hear a waiter ask, 'Voulez-vous un coulis ?' (Do you want a sauce?). The most important thing is to remember that the 's' at the end is silent. It sounds like 'koo-lee'. If you can identify it as a topping for your dessert, you are doing great at the A1 level. You might also see 'coulis de tomates' on a pizza menu or a pasta sauce jar. Just remember: it is smooth and liquid. It is a good word to add to your basic food list along with 'pomme', 'pain', and 'eau'. It helps you understand what is being added to your dish when you order in a French-speaking country. Even though it's a slightly more specific word than 'sauce', it's very common in France, so learning it early is very helpful for real-life situations like shopping or eating out.

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At the A2 level, you are expected to handle common social situations and simple tasks. You should be able to use 'coulis' in a sentence to express your preferences at a restaurant. For example, you can say 'Je préfère le coulis de framboise' (I prefer the raspberry sauce). You should also understand that 'coulis' can be made from vegetables, not just fruit. You might use it when following a very simple recipe or describing what you are eating to a friend. At this level, you should be comfortable with the masculine gender of the word and the fact that it doesn't change in the plural. You can start using adjectives to describe it, like 'sucré' (sweet) or 'frais' (fresh). If you are shopping, you can look for 'coulis de tomates' to make a simple pasta. You understand that it is a smooth sauce, different from a 'compote' which has pieces. You might also notice it in the context of 'le dessert du jour' (the dessert of the day). Being able to ask for 'un peu de coulis' (a bit of sauce) shows that you are moving beyond the most basic vocabulary and starting to use more specific, natural French terms. It is a useful word for your 'survival French' in a culinary context.

At the B1 level, you should be able to describe how a coulis is used in a dish and even explain briefly how it is made. You can use verbs like 'verser' (to pour) or 'ajouter' (to add) with confidence. You understand that a coulis adds a specific quality to a meal, such as 'acidité' (acidity) or 'couleur' (color). You can participate in conversations about cooking and express opinions on whether a coulis is too thick or too thin. You are familiar with common pairings, such as 'coulis de fruits rouges' with 'panna cotta' or 'cheesecake'. You also begin to recognize the word in more varied contexts, such as cooking shows where they talk about 'passer le coulis au tamis' (straining the sauce through a sieve). Your vocabulary is growing, and you can now distinguish between a 'coulis', a 'sirop', and a 'jus'. You can write a short paragraph about your favorite dessert and include a description of the coulis that accompanies it. You are also more aware of the register; 'coulis' sounds slightly more professional or refined than just saying 'sauce de fruit'. This level is about adding detail and nuance to your descriptions, and 'coulis' is a perfect word for that.

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At the B2 level, you have a good command of culinary vocabulary and can discuss the technical aspects of a coulis. You can explain the difference between a coulis and a purée in detail, mentioning the process of filtration. You can use more advanced verbs like 'napper' (to coat) or 'réduire' (to reduce/thicken by boiling). You understand the role of a coulis in balancing the flavors of a complex dish. For example, you might discuss how a 'coulis de poivrons' provides a sweet and earthy contrast to a piece of grilled white fish. You can read more complex recipes and understand instructions about the consistency of the coulis. You are also aware of the word's usage in professional restaurant reviews or food blogs. You might use the word in a figurative sense if you are very advanced, though it remains primarily culinary. You can handle situations where there might be a misunderstanding about the ingredients of a coulis, such as checking for allergens like added sugar or preservatives. Your ability to use the word accurately in different tenses and with complex sentence structures is a hallmark of this level.

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At the C1 level, your understanding of 'coulis' is deep and nuanced. You can appreciate the stylistic choice of a chef to use a coulis instead of another type of sauce. You can discuss the history of the word and its etymological connection to the verb 'couler'. You are comfortable using the word in professional or academic discussions about French gastronomy. You can describe the sensory experience of a coulis using a wide range of sophisticated adjectives like 'onctueux' (creamy/smooth), 'velouté' (velvety), or 'homogène' (homogeneous). You can write detailed critiques of meals, noting the 'équilibre' (balance) and 'présentation' (presentation) that a well-executed coulis provides. You might also be aware of the more obscure uses of the word, such as in construction (grout) or older technical texts, although you know to use it primarily in a culinary context. Your speech is fluent, and you can use 'coulis' in complex idiomatic expressions or as part of a sophisticated culinary argument. You understand the cultural significance of the coulis in French 'haute cuisine' and how it represents the French value of refinement and attention to detail.

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At the C2 level, you have complete mastery over the word 'coulis' and its place in the French language. You can use it with the same precision and flair as a native-speaking professional chef or a food critic. You understand the subtle differences in texture that distinguish a coulis from a 'gastrique', a 'fond', or a 'jus corsé'. You can engage in high-level debates about culinary techniques, such as the merits of cold-pressing vs. heating fruit to create a coulis. Your vocabulary is so rich that you can use the word in varied contexts, including literary descriptions where the flow of a coulis might be used as a metaphor for something else. You have a perfect grasp of the word's grammar, pronunciation, and all possible collocations. You can easily switch between formal culinary discourse and informal kitchen talk. You understand the historical evolution of the coulis from the thick meat-based juices of the 17th century to the light, vibrant fruit and vegetable preparations of today. For you, 'coulis' is not just a vocabulary word, but a symbol of the precision and artistry of the French language and culture.

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تمرین کن مثال‌ها نکات و راهنمایی‌ها

coulis در ۳۰ ثانیه

A smooth, strained fruit or vegetable sauce used for flavor and garnish.
A masculine noun (le coulis) that is invariable in its plural form.
Commonly found in French desserts (fruit) and savory dishes (vegetable).
Pronounced /ku.li/, with a silent final 's', distinguishing it from chunky purées.

The word coulis is a fundamental term in the French culinary lexicon that refers to a specific type of thin, smooth sauce made from puréed and strained fruits or vegetables. Derived from the Old French verb couler, which means 'to flow' or 'to strain,' the term perfectly encapsulates the liquid yet viscous nature of this preparation. Unlike a chunky compote or a thick jam, a coulis is characterized by its refined texture, achieved through meticulous sieving to remove seeds, skins, and fibers. In modern gastronomy, it is primarily used as a flavor enhancer and an aesthetic element on a plate, providing a vibrant burst of color and a concentrated essence of the base ingredient. When you are in a French restaurant, you will most frequently encounter it in the context of desserts, where a coulis de framboise (raspberry coulis) might be drizzled over a chocolate fondant or a cheesecake. However, its application is not limited to the sweet side of the kitchen. A coulis de tomates serves as a sophisticated base for many Mediterranean dishes, offering a lighter, more elegant alternative to a heavy tomato sauce. The use of this word signals a certain level of culinary refinement; it is not just 'sauce,' but a specifically prepared liquid that has been filtered to achieve purity of taste and appearance. People use this word when they want to describe the finishing touch of a dish that adds both moisture and intense flavor without adding bulk. It is a word that belongs as much in the professional kitchen of a Michelin-starred chef as it does in the home of an amateur cook who enjoys the art of presentation. The versatility of the coulis lies in its simplicity: it is the essence of a fruit or vegetable, stripped of its structural components to leave behind only the liquid soul of the produce.

Culinary Category: The coulis is classified as a finishing sauce or garnish, distinct from mother sauces because it is usually based on a single primary ingredient that is puréed.

Le chef a délicatement versé un coulis de mangue sur le sorbet à la noix de coco pour équilibrer l'acidité et le sucre.

Texture and Consistency: A true coulis must be perfectly smooth; any presence of seeds or lumps indicates that the preparation was not strained properly through a chinois or fine-mesh sieve.

Pour accompagner ce poisson grillé, je vous suggère un coulis de poivrons rouges rôtis.

Etymological Connection: The word shares its roots with 'couloir' (hallway/passage) and 'coulisse' (backstage/slide), all relating to the idea of something flowing or sliding through a space.

Le coulis de fruits rouges est un grand classique de la pâtisserie française qui ne se démode jamais.

N'oubliez pas de passer la préparation au tamis pour obtenir un coulis parfaitement soyeux.

Ce dessert manque d'un peu de peps, un coulis de citron vert ferait toute la différence.

Using the word coulis correctly in a sentence requires an understanding of its grammatical role as a masculine noun and its typical associations with specific verbs. In French, you will almost always see it preceded by the masculine articles le, un, or du. Because it is a noun of quantity or substance, the partitive article du is very common when referring to an unspecified amount of the sauce. For example, 'Je voudrais du coulis sur ma glace.' When you are specifying the flavor, the preposition de (or its contracted forms du, de la, des) is used to connect the word to its main ingredient. A key grammatical point to remember is that the word coulis is invariable in the plural; the spelling remains the same whether you are talking about one sauce or many sauces, although the accompanying article will change to les or des. Common verbs used with coulis include verser (to pour), napper (to coat/top), préparer (to prepare), and décorer (to decorate). When describing the action of adding coulis to a dish, napper is particularly evocative, as it implies a smooth, even covering. You might say, 'Il nappe le gâteau d'un coulis de chocolat brillant.' In a more technical culinary context, you might use the verb passer, referring to the act of passing the purée through a sieve: 'Il faut passer les framboises pour faire le coulis.' Understanding these collocations allows you to speak about food with the precision of a native speaker.

Masculine Agreement: The word is masculine: le coulis, un coulis, ce coulis. Adjectives must agree: un coulis sucré, un coulis onctueux.

Elle a ajouté un coulis de fraises fraîches pour colorer l'assiette.

Prepositional Patterns: Always use 'de' to specify the flavor: coulis de tomates, coulis de fruits rouges, coulis d'abricot.

Le serveur nous a apporté plusieurs coulis différents pour accompagner nos desserts.

Descriptive Adjectives: Common adjectives include 'lisse' (smooth), 'épais' (thick), 'liquide' (runny), and 'acidulé' (tangy).

Voulez-vous un peu de coulis de chocolat sur votre profiterole ?

Ce coulis est trop liquide, il aurait fallu le faire réduire un peu plus longtemps.

Le contraste entre le gâteau blanc et le coulis rouge est magnifique.

Nous avons préparé un coulis de basilic pour accompagner la mozzarella.

In the French-speaking world, you are most likely to encounter the word coulis in environments where food is the central focus. The first and most obvious place is a restaurant. Whether it is a casual bistro or a high-end establishment, the menu will frequently list a coulis as part of a dish's description. For example, 'Île flottante et son coulis de caramel' or 'Filet de sandre sur coulis de poireaux.' In these settings, the word is used to entice the diner by suggesting a refined, smooth sauce that has been carefully prepared. Beyond the restaurant, you will hear this word constantly on French television cooking shows like Top Chef or Le Meilleur Pâtissier. Judges and contestants use it to discuss the balance of flavors and the technical execution of a dish. If a contestant's coulis is too thick or contains seeds, it is often a point of criticism. In a domestic setting, you might hear the word when friends are hosting a dinner party. A host might say, 'J'ai fait un petit coulis de mûres avec les fruits du jardin,' adding a touch of homemade sophistication to the conversation. You will also find the word in supermarkets, specifically in the baking or sauce aisles. Pre-packaged 'coulis de tomates' is a staple in French pantries, often sold in small cartons or glass jars for use in pasta dishes or as a base for pizza. Similarly, in the dairy or frozen dessert section, you can find small bottles of fruit coulis designed to be poured over yogurt or ice cream. Finally, the word appears in cookbooks and online recipe blogs, where the step of 'passer au chinois' (passing through a conical sieve) is described as the essential move to transform a purée into a coulis. Hearing the word coulis evokes a sensory experience of smoothness, color, and concentrated taste, making it a key term for anyone wanting to navigate the rich world of French gastronomy.

Restaurant Menus: Menus use 'coulis' to indicate a refined sauce, often as a contrasting element to the main component.

Le serveur m'a demandé si je voulais un coulis de fruits rouges ou de la crème anglaise.

Cooking Shows: Chefs emphasize the 'onctuosité' (creaminess/smoothness) of the coulis as a marker of quality.

Regarde à la télé, le chef explique comment réussir un coulis sans ajouter trop de sucre.

Grocery Shopping: Found in the 'épicerie sucrée' for fruits and 'épicerie salée' for vegetables.

J'ai acheté une brique de coulis de tomates pour faire ma sauce bolognaise ce soir.

Le pâtissier a décoré l'assiette avec des points de coulis de mangue très précis.

Dans cette recette de cheesecake, ils disent de verser le coulis juste avant de servir.

Est-ce qu'il reste du coulis de framboise pour mon yaourt ?

One of the most frequent mistakes English speakers make when using the word coulis is mispronouncing it. Because the word ends in 's', many learners are tempted to pronounce the final consonant, saying something like 'koo-liss.' However, in French, the 's' is silent, and the word should be pronounced /ku.li/, rhyming with 'Julie' or 'mealy.' Another common error involves confusing a coulis with other similar culinary preparations. For instance, a coulis is not the same as a sirop (syrup). A syrup is made by boiling water and sugar together, often with flavorings, and it is much thinner and clearer than a coulis. Conversely, a coulis is not a compote. A compote contains chunks of fruit and is typically thicker and more rustic. A coulis must be strained; if it has chunks or seeds, it is technically a purée, not a coulis. Learners also sometimes struggle with the gender of the word. Since many food items in French are feminine (la pomme, la poire, la sauce), it is easy to assume coulis is feminine. However, it is definitively masculine: le coulis. Using 'la coulis' is a tell-tale sign of a non-native speaker. Additionally, when writing, remember that 'coulis' is the same in both singular and plural forms. Do not add an extra 's' or change the ending when talking about multiple sauces. Finally, be careful with the preposition used after the word. English speakers might want to say 'coulis avec framboise,' but the correct French structure is 'coulis de framboise.' The preposition 'de' indicates the source or essence of the sauce. Avoiding these common pitfalls will help you sound more natural and precise when discussing French cuisine.

Pronunciation Error: Incorrect: /ku.lis/. Correct: /ku.li/. The final 's' is always silent.

Attention, on dit 'le' coulis et non 'la' coulis.

Confusion with Compote: A compote has texture and pieces; a coulis is filtered and smooth.

Ce n'est pas une purée, c'est un coulis car il a été passé au tamis.

Spelling in Plural: The word ends in 's' naturally. Do not write 'coulises' or 'coulies'. It is 'des coulis'.

Ne confondez pas le coulis (la sauce) avec le colis (le paquet de la poste).

J'ai fait l'erreur de dire 'une coulis' au restaurant hier.

Le coulis de tomate est parfait pour cette recette, ne prenez pas de concentré.

Il a oublié de filtrer le mélange, donc ce n'est pas vraiment un coulis.

When exploring the semantic field of sauces and purées in French, several words appear that are similar to coulis but carry distinct nuances. The most common alternative is sauce. While all coulis are sauces, not all sauces are coulis. A 'sauce' is a broad category that includes everything from a thick béchamel to a light vinaigrette. A coulis is specifically defined by its base of puréed fruit or vegetable and its smooth, strained consistency. Another related term is purée. A purée is the stage before a coulis; it consists of mashed or blended food. While a purée can be thick and textured (like mashed potatoes), a coulis must be thin enough to flow and completely smooth. If you are looking for something even thinner, you might use the word jus (juice). In a culinary context, 'un jus' often refers to the natural liquid released by meat during cooking, or the liquid extracted from fruit. It lacks the slight viscosity that a coulis possesses. For sweet preparations, you might encounter nappage. A nappage is a glaze, often made from apricot jam and water, used to give tarts a shiny finish. While a coulis can be used to 'napper' (coat) a dessert, a 'nappage' is usually more gelatinous and transparent. Another term is compote, which we have already distinguished by its chunky texture. In the realm of savory cooking, you might hear velouté. While a velouté is a smooth soup or sauce, it is typically thickened with a roux (flour and butter), whereas a coulis relies on the natural solids of the vegetable for its body. Understanding these distinctions helps you choose the right word for the right texture. If you want to emphasize the elegance and purity of a fruit or vegetable sauce, coulis remains the most appropriate and sophisticated choice.

Coulis vs. Purée: A purée is the thick, blended base. A coulis is that base after it has been strained to remove all solids.

Je préfère un coulis de framboise à une simple purée car c'est plus élégant.

Coulis vs. Sauce: Sauce is the general term; coulis is the specific technique involving puréeing and straining.

Cette sauce est délicieuse, mais c'est techniquement un coulis de poivrons.

Coulis vs. Sirop: A syrup is sugar-based and clear; a coulis is fruit-based and opaque.

Le coulis apporte plus de fraîcheur qu'un sirop industriel.

Pour cette tarte, un nappage à l'abricot sera plus brillant qu'un coulis.

Le velouté de potiron est plus riche qu'un simple coulis car il contient de la crème.

On peut utiliser un coulis de mangue comme base pour un cocktail exotique.

چقدر رسمی است؟

نکته جالب

In the 17th century, a 'coulis' was often a very thick, hearty meat juice used as a base for soups, quite different from the light fruit sauces we know today.

راهنمای تلفظ

UK /ˈkuːli/

US /kuːˈliː/

Primary stress is usually on the first syllable in English, but in French, stress is relatively even with a slight rise at the end.

هم‌قافیه با

Julie mealy freely really chili silly lily billy

خطاهای رایج

Pronouncing the final 's' (e.g., 'koo-liss')
Pronouncing the 'ou' as 'ow' (e.g., 'cow-lis')
Confusing the vowel sound with 'colis' (which has an 'o' sound)

سطح دشواری

خواندن 2/5

Easy to recognize in context on menus or labels.

نوشتن 3/5

Requires remembering the 's' at the end despite it being silent.

صحبت کردن 3/5

Requires mastering the silent 's' and the 'ou' sound.

گوش دادن 2/5

Generally easy to understand if you know the word.

بعداً چه یاد بگیریم؟

پیش‌نیازها

sauce fruit légume manger préparer

بعداً یاد بگیرید

onctueux tamis chinois (sieve) napper réduire

پیشرفته

gastrique émulsion appareil (culinary term) fond de veau

گرامر لازم

The final 's' in many French nouns like 'coulis' or 'souris' is silent.

Un coulis /ku.li/.

Nouns ending in 's', 'x', or 'z' do not change in the plural.

Un coulis, des coulis.

The partitive article 'du' is used for uncountable food items.

Je mange du coulis.

Prepositions like 'de' are used to indicate the flavor or source.

Coulis de fraise.

Adjectives must agree in gender and number with the noun.

Un coulis sucré (masculine singular).

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مثال‌ها بر اساس سطح

J'aime le coulis de fraise.

I like the strawberry sauce.

Simple subject-verb-object structure with a masculine noun.

C'est un coulis de tomate.

It is a tomato sauce.

Using the indefinite article 'un' with a masculine noun.

Le coulis est rouge.

The sauce is red.

Adjective agreement with a masculine noun.

Tu veux du coulis ?

Do you want some sauce?

Use of the partitive article 'du' for an unspecified amount.

Il y a du coulis sur le gâteau.

There is sauce on the cake.

Preposition 'sur' indicating location.

Le coulis de chocolat est bon.

The chocolate sauce is good.

Using 'de' to specify the flavor.

Où est le coulis ?

Where is the sauce?

Simple question word 'où'.

Voici le coulis de mangue.

Here is the mango sauce.

Using 'voici' to present an object.

Je voudrais une glace avec du coulis de framboise.

I would like an ice cream with raspberry sauce.

Polite request using 'je voudrais'.

Le chef prépare un coulis de poivrons.

The chef is preparing a pepper sauce.

Present tense of a regular -er verb.

Ce coulis est très sucré.

This sauce is very sweet.

Use of the demonstrative adjective 'ce'.

Nous achetons du coulis de tomates au supermarché.

We are buying tomato sauce at the supermarket.

First person plural 'nous' in the present tense.

Le coulis ne contient pas de morceaux.

The sauce does not contain pieces.

Negative structure 'ne...pas'.

Est-ce que vous avez du coulis de caramel ?

Do you have any caramel sauce?

Question using 'est-ce que'.

Ma mère fait un excellent coulis de mûres.

My mother makes an excellent blackberry sauce.

Using an adjective before the noun.

Versez le coulis sur les fruits frais.

Pour the sauce over the fresh fruit.

Imperative mood for giving instructions.

Pour faire un coulis, il faut mixer les fruits puis les filtrer.

To make a sauce, you must blend the fruit and then filter them.

Use of 'il faut' + infinitive for instructions.

Le coulis de framboise apporte une touche d'acidité au dessert.

The raspberry sauce brings a touch of acidity to the dessert.

Expressing purpose or effect of an ingredient.

Si vous n'avez pas de fruits frais, vous pouvez utiliser un coulis surgelé.

If you don't have fresh fruit, you can use a frozen sauce.

Hypothetical 'si' clause in the present tense.

J'ai préparé ce coulis moi-même avec les tomates du jardin.

I prepared this sauce myself with tomatoes from the garden.

Passé composé and emphatic pronoun 'moi-même'.

Le coulis doit être assez liquide pour couler facilement.

The sauce must be runny enough to flow easily.

Adverbial phrase of degree 'assez...pour'.

Elle a décoré l'assiette avec quelques gouttes de coulis vert.

She decorated the plate with a few drops of green sauce.

Using 'quelques' for a small quantity.

Je trouve que ce coulis de mangue est un peu trop épais.

I find that this mango sauce is a bit too thick.

Expressing an opinion with 'je trouve que'.

N'oubliez pas de sucrer le coulis si les fruits sont trop acides.

Don't forget to sweeten the sauce if the fruits are too acidic.

Negative imperative with 'de' + infinitive.

Le chef a nappé le bar d'un coulis de cresson très parfumé.

The chef coated the sea bass with a very fragrant watercress sauce.

Use of the technical culinary verb 'napper'.

Ce coulis de tomates a mijoté pendant deux heures pour concentrer les saveurs.

This tomato sauce simmered for two hours to concentrate the flavors.

Passé composé with 'pendant' to indicate duration.

Il est essentiel de passer le coulis au chinois pour obtenir une texture parfaite.

It is essential to pass the sauce through a chinois to get a perfect texture.

Impersonal expression 'il est essentiel de'.

Le contraste de couleurs entre le coulis de basilic et la burrata est superbe.

The color contrast between the basil sauce and the burrata is superb.

Noun phrase describing aesthetic qualities.

Bien que ce soit un coulis de fruits, il n'est pas trop sucré.

Although it is a fruit sauce, it is not too sweet.

Subjunctive mood after 'bien que'.

On peut réaliser un coulis de crustacés en utilisant les têtes de crevettes.

One can make a shellfish sauce using shrimp heads.

Using 'en' + present participle to show means.

Le coulis de mûres sauvages se marie parfaitement avec le gibier.

The wild blackberry sauce pairs perfectly with game meat.

Pronominal verb 'se marier' meaning to pair well.

Vérifiez l'assaisonnement du coulis avant de le servir à vos invités.

Check the seasoning of the sauce before serving it to your guests.

Object pronoun 'le' before the infinitive 'servir'.

L'onctuosité de ce coulis de poivrons rouges témoigne d'une grande maîtrise technique.

The creaminess of this red pepper sauce shows great technical mastery.

High-level vocabulary like 'onctuosité' and 'maîtrise'.

Le chef joue sur les textures en associant un coulis fluide à un croquant de noisettes.

The chef plays with textures by associating a fluid sauce with a hazelnut crunch.

Using 'en' + present participle for simultaneous actions.

Ce coulis de fruits rouges, légèrement acidulé, vient équilibrer la richesse du chocolat noir.

This slightly tangy red fruit sauce balances the richness of the dark chocolate.

Appositive phrase providing extra detail.

Il a fallu réduire le coulis pendant de longues minutes pour qu'il nappe correctement la cuillère.

The sauce had to be reduced for many minutes so that it would properly coat the spoon.

Subjunctive mood after 'pour que'.

La subtilité de ce coulis de fleurs d'hibiscus surprendra les palais les plus avertis.

The subtlety of this hibiscus flower sauce will surprise the most discerning palates.

Future tense with sophisticated noun phrases.

Loin d'être un simple accompagnement, le coulis devient ici l'élément central de l'assiette.

Far from being a simple accompaniment, the sauce here becomes the central element of the plate.

Introductory phrase 'loin d'être'.

On ne saurait trop insister sur l'importance de la qualité des fruits pour réussir un bon coulis.

One cannot overemphasize the importance of fruit quality for a successful sauce.

Formal structure 'on ne saurait trop'.

Ce coulis de tomates, agrémenté d'une pointe de piment, relève agréablement le plat.

This tomato sauce, enhanced with a touch of chili, pleasantly spices up the dish.

Use of the verb 'relever' in a culinary sense.

L'épure de ce coulis de tomates anciennes sublime la simplicité du produit brut.

The purity of this heirloom tomato sauce enhances the simplicity of the raw product.

Highly sophisticated vocabulary like 'épure' and 'sublime'.

La quintessence du fruit est ici capturée dans un coulis d'une limpidité et d'une intensité rares.

The quintessence of the fruit is captured here in a sauce of rare clarity and intensity.

Passive voice with abstract nouns.

Par un savant dosage de sucre et d'acidité, le chef parvient à un coulis d'une harmonie absolue.

Through a clever balance of sugar and acidity, the chef achieves a sauce of absolute harmony.

Prepositional phrase 'par un savant dosage'.

Ce coulis de crustacés, d'une profondeur chromatique saisissante, évoque les saveurs de l'océan.

This shellfish sauce, with a striking chromatic depth, evokes the flavors of the ocean.

Metaphorical and descriptive language.

L'amertume légère du coulis de pamplemousse vient contrebalancer la douceur de la meringue.

The slight bitterness of the grapefruit sauce counterbalances the sweetness of the meringue.

Complex subject with a specific culinary action verb.

Sous l'apparente simplicité du coulis se cache une technique de filtration d'une précision chirurgicale.

Under the apparent simplicity of the sauce lies a filtration technique of surgical precision.

Inverted sentence structure for emphasis.

Le coulis, par sa fluidité, insuffle une dynamique aérienne à une composition par ailleurs massive.

The sauce, through its fluidity, breathes an airy dynamic into an otherwise massive composition.

Abstract and artistic culinary description.

On perçoit dans ce coulis de truffes une volonté de transcender le terroir pour atteindre l'universel.

One perceives in this truffle sauce a desire to transcend the local soil to reach the universal.

Philosophical and highly formal register.

مترادف‌ها

sauce purée jus nappage velouté concentré sirop crème

متضادها

compote morceaux solide entier

ترکیب‌های رایج

coulis de framboise

coulis de tomates

coulis de fruits rouges

coulis de chocolat

passer au chinois

napper d'un coulis

coulis onctueux

coulis acidulé

un filet de coulis

coulis maison

عبارات رایج

servir avec un coulis

— To serve a dish accompanied by a smooth sauce.

Le gâteau est servi avec un coulis de fraise.

faire réduire le coulis

— To boil the sauce so it becomes thicker.

Faites réduire le coulis de moitié.

un lit de coulis

— A layer of sauce at the bottom of the plate.

Le poisson est posé sur un lit de coulis de poireaux.

coulis de saison

— A sauce made from fruits or vegetables currently in season.

Nous proposons un coulis de saison avec nos desserts.

agrémenter d'un coulis

— To enhance or decorate a dish with a sauce.

Vous pouvez agrémenter ce plat d'un coulis de basilic.

coulis de crustacés

— A rich sauce made from the shells of seafood.

Ce coulis de crustacés a beaucoup de goût.

texture de coulis

— Referring to a consistency that is smooth and pourable.

La préparation doit avoir une texture de coulis.

coulis de poivrons

— A common savory sauce made from roasted peppers.

Le coulis de poivrons accompagne bien le poulet.

coulis de mangue

— A popular tropical fruit sauce for desserts.

Le coulis de mangue apporte de l'exotisme.

coulis de caramel

— A smooth caramel sauce, often used on flans.

L'île flottante est souvent servie avec un coulis de caramel.

اغلب اشتباه گرفته می‌شود با

coulis vs colis

Sounds similar but 'colis' means a package or parcel and has an 'o' sound (/kɔ.li/).

coulis vs coulisse

Related root but means the wings of a theater or a slide mechanism.

coulis vs couleur

Starts similarly but means 'color'.

اصطلاحات و عبارات

"dans les coulisses"

— While 'coulis' and 'coulisse' are different, they share roots. This means 'behind the scenes'.

Tout se passe dans les coulisses.

figurative

"couler de source"

— To be obvious or natural (related to the root verb 'couler').

Cette décision coule de source.

idiomatic

"laisser couler"

— To let things slide or go (related to the root verb 'couler').

Il vaut mieux laisser couler cette affaire.

informal

"être dans le jus"

— To be overwhelmed (related to the similar word 'jus').

Je suis dans le jus aujourd'hui au travail.

slang

"mettre la sauce"

— To go all out or accelerate (related to the similar word 'sauce').

Il a mis la sauce pour finir le projet.

informal

"la sauce prend"

— Something is starting to work or catch on.

Entre eux, la sauce a fini par prendre.

idiomatic

"c'est la cerise sur le gâteau"

— The icing on the cake (often where a coulis might be!).

Ce bonus, c'est la cerise sur le gâteau.

idiomatic

"tourner en jus de boudin"

— To fail or go wrong (related to 'jus').

Leur projet a tourné en jus de boudin.

informal

"allonger la sauce"

— To drag something out or make it longer than necessary.

Il a encore allongé la sauce pendant son discours.

informal

"à toutes les sauces"

— Using something in every possible way, often excessively.

On nous sert ce mot à toutes les sauces.

idiomatic

به‌راحتی اشتباه گرفته می‌شود

coulis vs purée

Both involve mashed food.

A purée is thick and contains all the pulp; a coulis is thin and strained.

La purée est épaisse, le coulis est liquide.

coulis vs compote

Both are fruit-based.

A compote has chunks of fruit; a coulis is perfectly smooth.

La compote de pommes a des morceaux, le coulis de fraise n'en a pas.

coulis vs sirop

Both are liquid dessert toppings.

A syrup is clear and sugar-based; a coulis is opaque and fruit-based.

Le sirop est transparent, le coulis est opaque.

coulis vs jus

Both are liquid extracts of food.

Juice is very thin; coulis has a bit more body and viscosity.

Le jus d'orange est à boire, le coulis de mangue est à verser.

coulis vs sauce

Coulis is a type of sauce.

Sauce is the general category; coulis is the specific strained purée technique.

Toutes les sauces ne sont pas des coulis.

الگوهای جمله‌سازی

C'est un coulis de [fruit].

C'est un coulis de fraise.

Je voudrais du coulis sur [food].

Je voudrais du coulis sur ma glace.

Le coulis apporte [quality] à [dish].

Le coulis apporte de la fraîcheur à ce plat.

Il faut [verb] le coulis.

Il faut filtrer le coulis.

Napper le [food] d'un coulis de [ingredient].

Napper le gâteau d'un coulis de chocolat.

Le coulis se marie bien avec [food].

Le coulis se marie bien avec le fromage blanc.

L'onctuosité du coulis de [ingredient] est [adjective].

L'onctuosité du coulis de poivrons est remarquable.

Sublimer le plat par un coulis de [ingredient].

Sublimer le plat par un coulis de truffes.

خانواده کلمه

اسم‌ها

coulissage (sliding action)

coulisse (backstage/slide)

فعل‌ها

couler (to flow/run)

coulisser (to slide)

صفت‌ها

coulant (flowing/runny)

coulissant (sliding)

مرتبط

couloir

écoulement

dégouliner

chinois

tamis

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نحوه استفاده

frequency

Common in culinary contexts, restaurants, and grocery shopping.

اشتباهات رایج

La coulis de framboise → Le coulis de framboise
Coulis is a masculine noun.
Pronouncing the 's' in coulis → Pronouncing it as /ku.li/
The final 's' is silent in French.
Des coulises → Des coulis
The word is invariable; the plural form is the same as the singular.
Coulis avec fraise → Coulis de fraise
Use the preposition 'de' to specify the flavor.
Confusing coulis with compote → Using coulis for smooth and compote for chunky
A coulis must be strained and smooth.

نکات

Silent S

Always keep the 's' silent. If you pronounce it, people might think you are talking about something else or simply realize you are a beginner.

Masculine Noun

Remember it's 'le' coulis. Many learners mistake it for feminine because many other French food words are feminine.

The Sieve Secret

A real coulis must be strained. If you see seeds, it's just a purée. Use a 'chinois' for the best results.

Flavor Pairing

Learn common pairs like 'framboise' or 'mangue' to use the word more naturally in restaurants.

Tomato Coulis

In France, 'coulis de tomates' is a pantry staple. It's great for making a quick, high-quality pasta sauce.

Artistic Flair

Use the word when describing how you want to decorate a plate. 'Un filet de coulis' sounds very professional.

Invariable Plural

Don't add an extra 's' for the plural. 'Des coulis' is the correct form.

Reduction

If your coulis is too thin, you can 'faire réduire' (reduce) it by simmering it on the stove to evaporate water.

Context Clues

If you hear 'cou-li' in a restaurant, it's almost certainly the sauce. Context helps distinguish it from 'colis' (package).

Savory Coulis

Don't forget that coulis can be savory! Try mentioning a 'coulis de poivrons' to impress your French friends.

حفظ کنید

روش یادسپاری

Think of a 'coolie' (coulis) pouring 'cool' sauce on your dessert. The 's' is silent because the sauce is so smooth it just 'slides' away.

تداعی تصویری

Imagine a bright red waterfall of raspberry sauce flowing through a silver sieve, leaving all the seeds behind.

شبکه واژگان

smooth sauce strained fruit vegetable dessert sieve liquid

چالش

Try to describe three different dishes that would be improved by adding a coulis, one sweet and two savory.

ریشه کلمه

From the Old French 'coleis' (strained, flowing), which comes from the verb 'couler' (to flow).

معنای اصلی: Originally referred to a strained broth or the juice that dripped from roasting meat.

Romance (Latin: colare - to strain or filter).

بافت فرهنگی

No specific sensitivities, but note that 'coulis' in construction (grout) is a technical term and should not be confused in professional settings.

In English, 'coulis' is a borrowed word used almost exclusively in high-end culinary contexts. In French, it is much more common and used for everyday items like tomato sauce.

Paul Bocuse's recipes often feature refined coulis. Top Chef France frequently features contestants struggling to get the perfect 'coulis' consistency. Larousse Gastronomique provides the definitive technical definition.

تمرین در زندگی واقعی

موقعیت‌های واقعی

At a restaurant

Quel coulis accompagne ce dessert ?
Est-ce un coulis maison ?
Je voudrais le coulis à part.
Le coulis est-il très sucré ?

Cooking at home

Je vais mixer les framboises.
Il faut filtrer le coulis.
Ajoute un peu de sucre au coulis.
Le coulis est prêt.

Supermarket

Où se trouve le coulis de tomates ?
Je cherche un coulis de fruits rouges.
Regarde la date sur le coulis.
Prends deux briques de coulis.

Watching a cooking show

Le coulis est trop liquide.
La couleur du coulis est magnifique.
Il passe son coulis au tamis.
C'est un coulis de poivrons rôtis.

Dinner party

Tu veux un peu de coulis ?
Ce coulis est délicieux !
C'est toi qui as fait le coulis ?
Le coulis se marie bien avec le gâteau.

شروع‌کننده‌های مکالمه

"Est-ce que tu préfères le coulis de framboise ou le coulis de mangue sur ton cheesecake ?"

"Sais-tu comment on fait un vrai coulis de tomates sans les pépins ?"

"Est-ce que tu penses qu'un coulis de poivrons irait bien avec ce poisson ?"

"As-tu déjà essayé de faire un coulis de fruits exotiques pour un cocktail ?"

"Quel est le secret pour obtenir un coulis parfaitement lisse à chaque fois ?"

موضوعات نگارش

Décrivez le meilleur dessert que vous avez mangé avec un coulis de fruits.

Imaginez une nouvelle recette de coulis de légumes original pour un plat de viande.

Pourquoi la texture d'un coulis est-elle si importante dans la gastronomie française ?

Racontez une expérience où vous avez essayé de cuisiner un coulis à la maison.

Si vous deviez créer un coulis qui représente votre pays, quels ingrédients utiliseriez-vous ?

سوالات متداول

10 سوال

No, the 's' at the end of 'coulis' is silent in French. It is pronounced /ku.li/, similar to the English name 'Julie'.

It is a masculine noun. You should always use 'le coulis' or 'un coulis'. For example, 'Le coulis est délicieux'.

A purée is made by blending or mashing food into a thick paste. A coulis is a purée that has been strained through a fine sieve to remove all seeds and skins, resulting in a smooth, thin sauce.

Yes, but the spelling remains the same. One coulis is 'un coulis' and two are 'deux coulis'. The word is invariable.

No, while fruit coulis are very common for desserts, vegetable coulis (like tomato or red pepper) are frequently used in savory dishes with meat or fish.

You blend the fruit or vegetable until smooth, then pass it through a fine-mesh sieve (a chinois) to remove any solids. You can add sugar or seasoning as needed.

It is a smooth tomato sauce, usually thinner than tomato paste but thicker than tomato juice, used as a base for many dishes.

The word comes from the French verb 'couler', which means 'to flow', referring to the sauce's liquid and smooth consistency.

Yes, it is very common. You will see it on menus, in cookbooks, and on supermarket shelves every day.

A 'chinois' is a cone-shaped, fine-mesh sieve used specifically to strain sauces like coulis to make them perfectly smooth.

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