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B1 noun 12 min read

matière grasse

Practice it Examples Notes & Tips matière grasse in 30 Seconds
Explanation matière grasse in your Level:
At the A1 level, learners are just beginning to grasp basic French vocabulary. They might encounter "matière grasse" in very simple contexts, perhaps in a picture dictionary illustrating food items or in a basic recipe for very young learners. The focus would be on recognizing it as something related to cooking. For instance, they might see an image of butter and the word "matière grasse" nearby, with a very simple label like 'fat for cooking.' The understanding would be minimal, focusing on visual association rather than grammatical use. Sentences would be extremely simple, like 'This is matière grasse.'
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For A2 learners, "matière grasse" starts to become more functional. They might see it in simple recipe instructions or on food packaging. They would begin to understand that it refers to fats used in cooking. They might encounter sentences like 'Ajouter une matière grasse' (Add a fatty substance) in a beginner's recipe. The concept of different types of "matière grasse" (like oil or butter) might be introduced, but the focus remains on recognizing the term and its basic function in cooking. They might be able to identify it in a list of ingredients.
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At the B1 level, learners can confidently use and understand "matière grasse" in a variety of everyday contexts. They can comprehend its meaning in recipes, nutritional information, and general discussions about food. They understand that it encompasses various types of fats and oils and can use it in simple sentences to describe cooking processes or food content. They can differentiate it from more specific terms like "huile" or "beurre" when necessary, and grasp its neutral and culinary-specific application. They can also start to understand its use in phrases related to health and diet.
B2 learners have a solid command of "matière grasse." They can use it with precision in more complex sentences, understanding its nuances and common collocations. They can discuss dietary aspects, compare different types of fats, and understand its use in more technical or formal contexts, such as in articles about food science or nutrition. They can also articulate the difference between "matière grasse" and similar terms like "graisse" or "lipide" with clarity. They are comfortable using it in both spoken and written French.
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C1 learners will use "matière grasse" fluently and with great accuracy. They can employ it in sophisticated discussions, debates, or academic writing related to gastronomy, nutrition, or food industry. They understand its subtle connotations and can use it to convey precise meanings, perhaps even employing it metaphorically or in idiomatic expressions if applicable. Their understanding extends to its etymological roots and its cultural significance in French cuisine. They can effortlessly contrast it with less common or specialized terms.
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C2 learners demonstrate mastery of "matière grasse," using it with the same idiomatic precision as a native speaker. They can analyze its usage in highly specialized texts, understand its historical evolution, and recognize its cultural weight. They might even be able to discuss the linguistic subtleties of its usage compared to archaic or regional terms. Their understanding is comprehensive, encompassing all its semantic layers and pragmatic functions.
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Practice it Examples Notes & Tips

matière grasse in 30 Seconds

  • Matière grasse means fatty substance or fat, primarily used for cooking.
  • It's a general term for fats and oils like butter, olive oil, and lard.
  • Found in recipes, food labels, and health discussions.
  • Distinguish from 'graisse' (can be negative) and 'huile' (specific to oil).
The French term "matière grasse" literally translates to "fatty matter" or "greasy substance." It is a general term used to refer to fats and oils, especially in the context of food and cooking. This includes a wide range of substances, from animal fats like butter and lard to vegetable oils such as olive oil, sunflower oil, and butter. The term is widely used in everyday conversation, recipes, culinary discussions, and even in nutritional contexts. When you're talking about the ingredients needed for a recipe, or discussing the texture and richness of a dish, "matière grasse" is the term you'll often encounter. It's a versatile word that encompasses anything that adds richness, aids in cooking (like preventing sticking), or contributes to the flavor profile through its fatty nature. It can also refer to the natural fat content in certain foods, not just added fats.
Culinary Context
In cooking, matière grasse is essential for sautéing, frying, baking, and creating sauces. It carries flavors and contributes to the texture of food, making it more palatable and enjoyable. Different types of matières grasses offer distinct flavors and cooking properties.
Nutritional Context
From a nutritional standpoint, matières grasses are a source of energy and essential fatty acids. However, the type and amount of matière grasse consumed are important for health. This term is used when discussing balanced diets and the role of fats in our bodies.

La cuisson de ce plat nécessite une bonne quantité de matière grasse pour éviter qu'il n'attache.

Beyond Cooking
While primarily used in culinary contexts, "matière grasse" can also appear in discussions about cosmetics (like creams or lotions containing fatty substances) or even in industrial applications where greasy materials are involved. However, its most common and immediate association is with food.

Ce fromage contient une teneur élevée en matière grasse.

Examples of "Matière Grasse"
Common examples include: beurre (butter), huile d'olive (olive oil), huile de tournesol (sunflower oil), saindoux (lard), crème (cream), margarine, et les graisses animales (animal fats).
Using "matière grasse" correctly in French sentences is straightforward, especially when you understand its core meaning. It's a noun, and like most French nouns, it requires an article (le, la, les, un, une, des) or a determiner. You'll frequently see it used with prepositions like "de" (of) to specify the type of fatty substance or its quantity, or "en" when talking about the content of something.
With Verbs of Cooking
When you're describing cooking actions, "matière grasse" often appears as the object of verbs like "ajouter" (to add), "utiliser" (to use), or "chauffer" (to heat). For example, "Il faut ajouter une matière grasse pour que les légumes ne collent pas." (You need to add a fatty substance so the vegetables don't stick.)

Pour faire sauter les oignons, utilisez une matière grasse de votre choix.

Describing Food Content
It's also common to use "matière grasse" when discussing the composition of food products, often with the preposition "en" to indicate the percentage or presence of fat. For instance, "Ce yaourt est faible en matière grasse." (This yogurt is low in fat.) or "Le chocolat noir a une teneur plus élevée en matière grasse que le chocolat au lait." (Dark chocolate has a higher fat content than milk chocolate.)

La recette demande une certaine quantité de matière grasse pour lier la sauce.

Specifying Type
You can be more specific by using "matière grasse" followed by a descriptive adjective or a noun specifying the type. For example, "une matière grasse végétale" (a vegetable fat) or "une matière grasse saturée" (a saturated fat).
In Recipes
Recipes will often instruct you to "faire fondre une matière grasse" (melt a fatty substance) or "incorporer une matière grasse" (incorporate a fatty substance). This makes it a very practical term for anyone learning to cook French cuisine.

Ce plat utilise une matière grasse animale pour sa saveur.

General Discussions
In everyday conversation, you might hear someone say, "Je préfère cuisiner avec de l'huile d'olive comme matière grasse." (I prefer to cook with olive oil as my fatty substance.) This shows its natural integration into spoken French.
You'll encounter "matière grasse" in a variety of everyday French contexts, primarily revolving around food and health. Its prevalence makes it a fundamental term for anyone engaging with French culture, especially its rich culinary traditions.
In French Kitchens and Recipes
This is by far the most common place to hear "matière grasse." French cookbooks, cooking shows, and even casual conversations between home cooks will frequently use this term when discussing ingredients. For example, a recipe might specify "une noix de matière grasse" (a knob of fatty substance) or "laisser fondre la matière grasse" (let the fatty substance melt).

Dans ce livre de recettes, il est souvent question de la matière grasse à utiliser.

Grocery Stores and Product Labels
When you're shopping for food in France, especially in supermarkets, you'll see "matière grasse" on packaging. It's used to indicate the fat content of products like cheese, yogurt, baked goods, and processed meats. For instance, a label might say "teneur en matière grasse" (fat content).
Health and Nutrition Discussions
In discussions about diet and health, "matière grasse" is used to talk about the role of fats in our bodies. You might hear it in contexts like "une alimentation pauvre en matière grasse" (a low-fat diet) or "les bienfaits des bonnes matières grasses" (the benefits of good fats).

Les nutritionnistes recommandent de limiter la matière grasse saturée.

Restaurant Menus and Food Reviews
While less common than in recipes, you might see references to "matière grasse" in descriptions of dishes, particularly if the richness or type of fat is a key characteristic. Food critics might discuss the "qualité de la matière grasse" (quality of the fatty substance) used in a dish.
Educational Materials
Language learning materials, like textbooks or online courses, will introduce "matière grasse" in lessons related to food, cooking, and nutrition. This is a good indicator of its importance in basic French vocabulary.

Le chef explique l'importance d'une bonne matière grasse pour la cuisson.

While "matière grasse" is a straightforward term, learners can sometimes make small errors in its usage, often related to overgeneralization or choosing the wrong synonym.
Confusing with "Graisse"
The word "graisse" also means fat. However, "graisse" can sometimes have a more negative connotation, referring to animal fat, grease, or even body fat. "Matière grasse" is a more neutral and widely applicable term, especially in culinary contexts. For instance, when talking about cooking oil or butter, "matière grasse" is almost always preferred over "graisse." Saying "J'utilise de la graisse pour cuire mes œufs" might sound a bit odd, whereas "J'utilise une matière grasse pour cuire mes œufs" is perfectly natural.
Using it for Body Fat
While "matière grasse" refers to fatty substances, it's not typically used to directly refer to a person's body fat percentage in casual conversation. For body fat, terms like "graisse corporelle" (body fat) or simply "le gras" (fat, in a general sense) are more appropriate. For example, instead of "Il a trop de matière grasse," it's more common to say "Il a trop de graisse" or "Il est en surpoids."

Incorrect: Il faut réduire la matière grasse dans mon régime. (when referring to body fat)

Grammatical Errors
Forgetting the article or using the wrong one can be a common mistake for beginners. "Matière grasse" is a feminine noun, so it will take "une matière grasse" (a fatty substance) or "la matière grasse" (the fatty substance). Forgetting the article, like saying "Ajouter matière grasse," is incorrect. It should be "Ajouter une matière grasse." Also, using the plural "matières grasses" is correct when referring to multiple types of fats or fats in general, as in "Les différentes matières grasses ont des effets variés sur la santé."
Over-specificity
Sometimes, learners might try to be too specific when the general term is perfectly adequate. For example, if a recipe simply says "add a fatty substance," translating it directly to "add olive oil" might be an unnecessary assumption if the recipe doesn't specify. Using "matière grasse" in such cases is safer and more accurate to the original instruction.
Using it as an Adjective
"Matière grasse" is a noun phrase. It's not used as an adjective. For example, you wouldn't say "une sauce matière grasse" to mean a fatty sauce. Instead, you would use an adjective like "une sauce riche" (a rich sauce) or specify the fat, e.g., "une sauce au beurre" (a butter sauce).
While "matière grasse" is a versatile term, French offers other words and phrases to describe fats and oils, each with slightly different nuances and contexts. Understanding these can help you speak more precisely.
Graisse
Meaning: Fat, grease, lard.
Comparison: "Graisse" is a more general term for fat. It can refer to animal fat (like lard or suet), rendered fat, or even greasy residue. It can sometimes carry a slightly less pleasant connotation than "matière grasse" and is less commonly used for cooking oils. It can also refer to body fat. "Matière grasse" is more specific to culinary fats and oils and is generally more neutral.
Usage Example: "La graisse de canard est utilisée pour confire." (Duck fat is used for confit.) vs. "Il faut ajouter une matière grasse pour faire revenir les légumes." (You need to add a fatty substance to sauté the vegetables.)
Huile
Meaning: Oil.
Comparison: "Huile" is a specific type of "matière grasse," referring to liquid fats, typically derived from plants (e.g., olive oil, sunflower oil) or fish. "Matière grasse" is the broader category that includes oils as well as solid fats like butter or lard. You would use "huile" when you mean oil specifically, and "matière grasse" when you want to refer to any kind of fat or oil, or when the specific type isn't important.
Usage Example: "J'utilise de l'huile d'olive pour ma vinaigrette." (I use olive oil for my vinaigrette.) vs. "Dans cette recette, on utilise une matière grasse pour la cuisson." (In this recipe, a fatty substance is used for cooking.)
Beurre
Meaning: Butter.
Comparison: "Beurre" is a specific type of "matière grasse" derived from milk. If you are specifically referring to butter, you use "beurre." "Matière grasse" is the umbrella term that includes butter. In many recipes, "beurre" will be specified, but sometimes a recipe might say "une noix de matière grasse" where butter is implied or a choice.
Usage Example: "J'ai besoin de beurre pour faire ce gâteau." (I need butter to make this cake.) vs. "Faire fondre une matière grasse dans la poêle." (Melt a fatty substance in the pan.)
Lipide
Meaning: Lipid.
Comparison: "Lipide" is a scientific or technical term used in biology and nutrition to refer to fats and oils. It's a more formal and scientific equivalent to "matière grasse" when discussing the chemical compounds. You would find "lipide" in textbooks, scientific articles, or detailed nutritional analyses, whereas "matière grasse" is used in everyday language and cooking.
Usage Example: "Les lipides sont essentiels à notre organisme." (Lipids are essential for our body.) vs. "Cette sauce a une texture riche grâce à la matière grasse ajoutée." (This sauce has a rich texture thanks to the added fatty substance.)
Gras (adjective/noun)
Meaning: Fat (adjective), fatness (noun).
Comparison: "Gras" as an adjective means fatty, greasy, or oily (e.g., "une viande grasse" - fatty meat). As a noun, "le gras" can refer to fat in general, often in a less technical way than "matière grasse," and can sometimes refer to body fat. "Matière grasse" is a noun phrase specifically for culinary or general fatty substances.
Usage Example: "Ce plat est un peu trop gras." (This dish is a bit too fatty.) vs. "Il faut utiliser une matière grasse pour dorer la viande." (You need to use a fatty substance to brown the meat.)

How Formal Is It?

Fun Fact

The word 'matter' in English shares the same Latin root as the French 'matière'. This highlights how many basic concepts in different languages originate from common ancient sources. The adjective 'gras' is related to the English word 'gross' in its older meaning of 'thick' or 'large', though the modern English 'gross' (meaning disgusting) has a different development.

Pronunciation Guide

UK /ma.tjɛʁ ɡʁɑs/
US /ma.tjɛr ɡrɑs/
Stress typically falls on the last syllable of a phrase or word group, but in 'matière grasse', the emphasis is somewhat even, with a slight natural pause or emphasis on 'grasse'.
Rhymes With
classe trace passe grâce tasse bavarde arde tarde
Common Errors
  • Pronouncing the final 's' in 'grasse'.
  • Not pronouncing the 'r' sound correctly (too hard or too soft).
  • Confusing the vowel sounds in 'matière'.

Difficulty Rating

Reading 3/5

At the B1 CEFR level, learners can understand the main points of clear standard input on familiar matters regularly encountered in work, school, leisure, etc. They can understand the description of events, feelings and wishes in personal letters. 'Matière grasse' is a common term in these contexts, especially related to food and daily life, making it quite accessible.

Writing 3/5

B1 learners can write simple connected text on topics which are familiar or of personal interest. They can describe experiences and events, dreams, hopes & ambitions and briefly give reasons and explanations for opinions and plans. Using 'matière grasse' in recipes or simple descriptive texts is well within their capability.

Speaking 3/5

B1 learners can deal with most situations likely to arise whilst travelling in an area where the language is spoken. They can enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life (e.g. family, hobbies, work, travel and current events). Discussing food and cooking is a common topic where 'matière grasse' would be used.

Listening 3/5

B1 learners can understand the main points of clear standard speech on familiar matters. They can follow the main thread of discussion in conversations about everyday topics. Conversations about food, cooking, and recipes are frequent and would involve this term.

What to Learn Next

Prerequisites

cuisiner recette huile beurre aliment goût texture santé nourriture

Learn Next

lipide graisse corps gras saturé insaturé végétal animal nutritionnel gastronomie

Advanced

émulsion physico-chimique organoleptique métabolisation biodisponibilité rhéologie point de fumée

Grammar to Know

Gender and Number Agreement

'Matière grasse' is feminine singular. Its plural is 'matières grasses'. Adjectives modifying it must agree in gender and number, e.g., 'une matière grasse végétale', 'des matières grasses végétales'.

Use of Articles

Use 'une matière grasse' for an unspecified fatty substance, 'la matière grasse' for a specific one, and 'de la matière grasse' for an unspecified quantity (partitive).

Prepositions with 'matière grasse'

Common prepositions include 'en' (teneur en matière grasse), 'de' (matière grasse de cuisson), 'pour' (matière grasse pour la cuisson).

Adjective Placement

Descriptive adjectives like 'végétale' or 'animale' often follow the noun phrase: 'matière grasse végétale'.

Comparative and Superlative

When comparing fat content: 'moins de matière grasse', 'plus de matière grasse', 'le moins de matière grasse', 'le plus de matière grasse'.

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Examples by Level

1

C'est matière grasse.

This is fatty substance.

Basic identification. Article missing for naturalness, but understandable at A1.

2

Pour le pain, matière grasse.

For the bread, fatty substance.

Simple association with food.

3

Matière grasse: beurre.

Fatty substance: butter.

Labeling and simple definition.

4

On met matière grasse.

We put fatty substance.

Basic action verb with object.

5

Huile est matière grasse.

Oil is fatty substance.

Simple equivalence.

6

C'est bon matière grasse.

It's good fatty substance.

Simple positive evaluation.

7

Matière grasse pour cuire.

Fatty substance for cooking.

Purpose of the substance.

8

Dans la recette: matière grasse.

In the recipe: fatty substance.

Contextual placement.

1

Ajoutez une matière grasse pour la cuisson.

Add a fatty substance for cooking.

Imperative verb with a noun and purpose.

2

Le beurre est une matière grasse.

Butter is a fatty substance.

Categorization.

3

Cette huile est une bonne matière grasse.

This oil is a good fatty substance.

Evaluation of a specific type.

4

Il faut de la matière grasse pour les crêpes.

You need some fatty substance for the crepes.

Necessity for a specific dish.

5

Moins de matière grasse dans ce plat.

Less fatty substance in this dish.

Quantification.

6

Utilisez une matière grasse végétale.

Use a vegetable fatty substance.

Specifying the origin.

7

La recette demande une matière grasse.

The recipe asks for a fatty substance.

Requirement in a recipe.

8

Quel type de matière grasse préférez-vous ?

What type of fatty substance do you prefer?

Asking for preference.

1

Pour faire dorer les légumes, il faut ajouter une matière grasse.

To brown the vegetables, you need to add a fatty substance.

Purpose and necessity in cooking.

2

Ce fromage a une teneur élevée en matière grasse.

This cheese has a high fat content.

Describing food composition.

3

Je préfère utiliser de l'huile d'olive comme matière grasse.

I prefer to use olive oil as my fatty substance.

Expressing preference for a cooking fat.

4

La cuisson sans matière grasse est possible mais altère le goût.

Cooking without fatty substance is possible but alters the taste.

Discussing cooking methods and their effects.

5

Il est conseillé de limiter la consommation de matière grasse saturée.

It is advisable to limit the consumption of saturated fatty substance.

Nutritional advice.

6

Quelle est la différence entre matière grasse animale et végétale ?

What is the difference between animal and vegetable fatty substance?

Asking for comparison.

7

La texture du gâteau dépend de la matière grasse utilisée.

The texture of the cake depends on the fatty substance used.

Impact on food quality.

8

On peut remplacer le beurre par une autre matière grasse.

Butter can be replaced by another fatty substance.

Substitution in recipes.

1

L'usage excessif de matière grasse peut contribuer à des problèmes de santé.

Excessive use of fatty substance can contribute to health problems.

Discussing health implications.

2

Les chefs privilégient souvent une matière grasse de qualité pour rehausser les saveurs.

Chefs often favor a quality fatty substance to enhance flavors.

Professional culinary perspective.

3

Il est important de comprendre la nature de chaque matière grasse pour optimiser la cuisson.

It is important to understand the nature of each fatty substance to optimize cooking.

Understanding cooking properties.

4

La réduction de la matière grasse dans les produits transformés est une tendance du marché.

The reduction of fatty substance in processed products is a market trend.

Market and industry trends.

5

Bien que certaines matières grasses soient essentielles, leur apport doit être équilibré.

Although some fatty substances are essential, their intake must be balanced.

Nutritional balance.

6

La matière grasse joue un rôle crucial dans la texture et la saveur des pâtisseries.

Fatty substance plays a crucial role in the texture and flavor of pastries.

Importance in baking.

7

Les différentes matières grasses ont des points de fumée variés, ce qui influence leur utilisation.

Different fatty substances have varied smoke points, which influences their use.

Technical cooking detail.

8

Il faut considérer la biodisponibilité des nutriments en fonction de la matière grasse présente.

The bioavailability of nutrients must be considered based on the present fatty substance.

Scientific/nutritional context.

1

L'art de la gastronomie française réside en partie dans la maîtrise de la matière grasse.

The art of French gastronomy lies partly in the mastery of fatty substance.

Cultural and artistic significance.

2

Les transformations chimiques de la matière grasse lors de la cuisson sont complexes.

The chemical transformations of fatty substance during cooking are complex.

Scientific and technical description.

3

Une bonne compréhension des propriétés organoleptiques de chaque matière grasse est indispensable pour un pâtissier.

A good understanding of the organoleptic properties of each fatty substance is essential for a pastry chef.

Specialized culinary terminology.

4

La perception du goût est intrinsèquement liée à la présence et au type de matière grasse.

The perception of taste is intrinsically linked to the presence and type of fatty substance.

Sensory science context.

5

L'innovation dans l'industrie agroalimentaire vise souvent à proposer des alternatives de matière grasse plus saines.

Innovation in the agri-food industry often aims to offer healthier fatty substance alternatives.

Industry and innovation context.

6

La matière grasse n'est pas seulement un véhicule de saveur, mais aussi un agent texturant fondamental.

Fatty substance is not just a flavor carrier, but also a fundamental texturizing agent.

Functional role in food science.

7

L'impact de la matière grasse sur la santé cardiovasculaire fait l'objet de recherches continues.

The impact of fatty substance on cardiovascular health is the subject of ongoing research.

Medical research context.

8

La substitution de la matière grasse animale par des alternatives végétales soulève des questions nutritionnelles complexes.

The substitution of animal fatty substance with vegetable alternatives raises complex nutritional questions.

Complex nutritional debate.

1

La métabolisation de la matière grasse alimentaire est un processus biochimique d'une grande complexité.

The metabolism of dietary fatty substance is a biochemical process of great complexity.

Highly specialized biochemical terminology.

2

L'évolution des pratiques culinaires a considérablement façonné notre appréhension de la matière grasse.

The evolution of culinary practices has considerably shaped our apprehension of fatty substance.

Historical and anthropological perspective.

3

La rhéologie des émulsions de matière grasse est un champ d'étude fondamental en science alimentaire.

The rheology of fatty substance emulsions is a fundamental field of study in food science.

Highly specialized scientific field (rheology).

4

Comprendre les interactions physico-chimiques de la matière grasse avec les autres constituants alimentaires est primordial.

Understanding the physicochemical interactions of fatty substance with other food constituents is paramount.

Advanced physical chemistry context.

5

La perception sensorielle de la richesse, souvent associée à la matière grasse, est un facteur clé dans l'acceptabilité des aliments.

The sensory perception of richness, often associated with fatty substance, is a key factor in food acceptability.

Advanced sensory science terminology.

6

Les stratégies de reformulation des produits alimentaires visent à moduler la fonctionnalité et l'impact santé de la matière grasse.

Food product reformulation strategies aim to modulate the functionality and health impact of fatty substance.

Industry strategy and technical language.

7

L'innervation et la signalisation gustative liées à la détection des lipides, ou matières grasses, sont des mécanismes sophistiqués.

The innervation and gustatory signaling related to the detection of lipids, or fatty substances, are sophisticated mechanisms.

Highly specialized neurobiology and biochemistry.

8

L'étude comparative des matrices alimentaires révèle comment la structure influence la libération et l'absorption de la matière grasse.

The comparative study of food matrices reveals how structure influences the release and absorption of fatty substance.

Advanced food matrix science.

Common Collocations

ajouter une matière grasse
cuire dans une matière grasse
teneur en matière grasse
faible en matière grasse
bonne matière grasse
matière grasse végétale
matière grasse animale
limiter la matière grasse
fondre une matière grasse
type de matière grasse

Common Phrases

une matière grasse

— A fatty substance or fat (used for cooking).

Il faut ajouter une matière grasse pour que les légumes ne collent pas.

de la matière grasse

— Some fatty substance or fat.

Ajoutez un peu de matière grasse dans la poêle.

la matière grasse

— The fatty substance or fat (referring to a specific one or fat in general).

La matière grasse utilisée affecte le goût du plat.

matière grasse saturée

— Saturated fat.

Il est conseillé de réduire sa consommation de matière grasse saturée.

matière grasse insaturée

— Unsaturated fat.

Les huiles végétales sont riches en matière grasse insaturée.

matière grasse trans

— Trans fat.

La matière grasse trans est particulièrement nocive pour la santé.

matière grasse de cuisson

— Cooking fat.

Quelle matière grasse de cuisson préférez-vous ?

sans matière grasse

— Without fat.

Certains aliments sont préparés sans matière grasse ajoutée.

pauvre en matière grasse

— Low in fat.

Je cherche un produit pauvre en matière grasse.

riche en matière grasse

— Rich in fat.

Ce fromage est très riche en matière grasse.

Often Confused With

matière grasse vs graisse

'Graisse' also means fat but can sometimes refer more specifically to animal fat, lard, or even greasy residue, and can carry a more negative connotation than the neutral 'matière grasse' used in cooking.

matière grasse vs huile

'Huile' specifically means oil, which is a type of 'matière grasse'. 'Matière grasse' is the broader category that includes both oils and solid fats like butter.

matière grasse vs lipide

'Lipide' is the scientific term for fats. 'Matière grasse' is the common, everyday term used in cooking and general conversation.

Idioms & Expressions

"Mettre du beurre dans les épinards"

— To make something more pleasant or profitable, to improve a situation.

Ce petit bonus, c'est comme mettre du beurre dans les épinards pour finir le mois.

Informal
"Avoir du beurre dans ses épinards"

— To have financial resources, to be well-off.

Depuis qu'il a hérité, il a du beurre dans ses épinards et ne s'inquiète plus pour l'argent.

Informal
"Être du même bois"

— To be cut from the same cloth, to be similar in character or behavior.

Ces deux politiciens sont du même bois, ils sont tous les deux très opportunistes.

Neutral
"Avoir la peau sur les os"

— To be very thin, almost skin and bones.

Après sa maladie, il avait la peau sur les os.

Descriptive
"Faire chou gras"

— To make a large profit, to do very well financially.

Avec la vente de leurs produits en ligne, ils ont fait chou gras pendant la pandémie.

Informal, slightly dated
"Être au beurre"

— To be very comfortable, to live in luxury.

Depuis qu'il a gagné à la loterie, il est au beurre.

Informal
"Manger de la vache enragée"

— To go through hard times, to suffer greatly.

Il a fallu manger de la vache enragée pour réussir ses études.

Informal
"Avoir le cœur sur la main"

— To be very generous and kind.

Elle a le cœur sur la main, elle aide toujours les autres.

Neutral
"Se regarder le nombril"

— To be self-centered, to be too focused on oneself.

Arrête de te regarder le nombril et pense un peu aux autres !

Informal
"Avoir le cafard"

— To be feeling down, to be depressed.

Depuis qu'il a perdu son emploi, il a le cafard.

Informal

Easily Confused

matière grasse vs graisse

Both words translate to 'fat' in English and refer to fatty substances.

'Matière grasse' is a more neutral and general term specifically for culinary fats and oils used in cooking. 'Graisse' can be more specific to animal fat (like lard), can refer to greasy residue, or sometimes even body fat, and can sometimes have a less positive connotation. For general cooking instructions, 'matière grasse' is usually preferred.

In a recipe, you'd say 'ajoutez une matière grasse', not 'ajoutez une graisse', unless it's specifically lard.

matière grasse vs huile

Oil is a type of fatty substance, so it falls under the umbrella term 'matière grasse'.

'Huile' specifically refers to liquid fats, typically derived from plants or fish. 'Matière grasse' is a broader category that includes both liquid oils and solid fats like butter, lard, or margarine. You use 'huile' when you mean oil, and 'matière grasse' when you want to refer to any type of cooking fat or oil, or when the specific type isn't important.

You would say 'J'utilise de l'huile d'olive' (I use olive oil), but 'Pour la cuisson, il faut une matière grasse' (For cooking, you need a fatty substance).

matière grasse vs beurre

Butter is a common type of 'matière grasse'.

'Beurre' specifically means butter. 'Matière grasse' is the general term that encompasses butter, oils, and other fats. If a recipe calls for butter, you use 'beurre'. If it simply says to add 'a fatty substance', 'matière grasse' is appropriate, and butter could be one option.

'Faire fondre du beurre' (Melt butter) versus 'Il faut une matière grasse pour faire revenir les oignons' (You need a fatty substance to sauté the onions).

matière grasse vs lipide

Both terms relate to fats.

'Lipide' is a scientific term used in biology and nutrition. 'Matière grasse' is the everyday, culinary term. You'll find 'lipide' in scientific papers or technical nutritional analyses, while 'matière grasse' is used in recipes, cooking shows, and general conversation about food.

A nutrition label might discuss 'teneur en lipides', while a recipe will say 'ajouter une matière grasse'.

matière grasse vs gras (adjective)

The adjective 'gras' describes something as fatty or greasy, and it's related to the noun 'matière grasse'.

'Matière grasse' is a noun phrase referring to the substance itself. 'Gras' is an adjective that describes something as being fatty or greasy. For instance, 'une viande grasse' (fatty meat) uses the adjective, while 'cuire dans une matière grasse' (cook in a fatty substance) uses the noun phrase.

This steak is 'gras' (fatty), but the recipe calls for 'matière grasse' (fatty substance) for cooking.

Sentence Patterns

A2

Il faut + de la matière grasse + pour + infinitive.

Il faut de la matière grasse pour faire des crêpes.

A2

C'est une matière grasse + adjective.

C'est une matière grasse végétale.

B1

La teneur en matière grasse de + noun + est + adjective.

La teneur en matière grasse de ce fromage est élevée.

B1

Utiliser + [type de matière grasse] + comme matière grasse.

Je préfère utiliser l'huile d'olive comme matière grasse.

B1

Limiter sa consommation de matière grasse + [adjective].

Il faut limiter sa consommation de matière grasse saturée.

B2

La matière grasse joue un rôle + [adjective] + dans + noun.

La matière grasse joue un rôle crucial dans la texture des pâtisseries.

B2

Préparer quelque chose avec/sans matière grasse.

Les légumes sont meilleurs préparés avec un peu de matière grasse.

C1

La modulation de la matière grasse alimentaire est + [adjective/noun phrase].

La modulation de la matière grasse alimentaire est essentielle pour la santé.

Word Family

Nouns

matière
graisse

Adjectives

gras
grasse

Related

graisser (to grease)
graissé (greased)
graisseur (greaser)
graillon (grease, often negative)
graisseux (greasy)
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How to Use It

frequency

Very frequent, especially in culinary and nutritional contexts.

Common Mistakes
  • Forgetting the article. → Ajouter une matière grasse.

    Nouns in French generally require an article. Saying 'Ajouter matière grasse' is grammatically incorrect.

  • Using 'graisse' when 'matière grasse' is more appropriate. → Dans cette recette, il faut ajouter une matière grasse.

    'Matière grasse' is a more neutral and common term for culinary fats and oils. 'Graisse' can sometimes imply animal fat or be less neutral.

  • Confusing 'matière grasse' (noun) with 'gras' (adjective). → Cette viande est grasse. Pour la cuisson, j'utilise une matière grasse.

    'Matière grasse' refers to the substance itself, while 'gras' describes something as being fatty or greasy.

  • Using 'matière grasse' to refer to body fat. → Il faut faire attention à sa teneur en graisse corporelle.

    'Matière grasse' is primarily used for culinary fats. 'Graisse corporelle' or 'le gras' are more common for body fat.

  • Incorrect pluralization. → Il existe plusieurs types de matières grasses.

    The plural form is 'matières grasses'. Incorrectly using the singular 'matière grasse' when referring to multiple types can lead to errors.

Tips

Distinguish from Specifics

Remember that 'matière grasse' is a general term. If the recipe or discussion specifies 'huile d'olive' (olive oil) or 'beurre' (butter), use those more specific terms. 'Matière grasse' is for when the general category is sufficient or implied.

Master the 'R'

The French 'r' sound, especially in 'matière' and 'grasse', is guttural (produced in the back of the throat). Practice this sound to improve your pronunciation and sound more natural.

Don't Forget the Article

'Matière grasse' is a noun and almost always requires an article (une, de la, la) or a determiner. Saying 'ajouter matière grasse' is incorrect; it should be 'ajouter une matière grasse'.

Visualize the Kitchen

Imagine a French chef working with various fats and oils. Picture them as the essential 'matter' or ingredients for cooking. This visual link can help you remember the term and its culinary meaning.

Appreciate the Nuance

In French cuisine, the quality of 'matière grasse' is highly valued. Recognizing this cultural importance can enhance your understanding and appreciation of French food.

Compare with 'Graisse'

Remember that 'graisse' can sometimes have a more specific or negative connotation. 'Matière grasse' is the safer, more neutral choice for general cooking fats.

Use it in Sentences

Actively try to incorporate 'matière grasse' into your French sentences, especially when talking about cooking or food. The more you use it, the more natural it will become.

Understand Health Contexts

Be aware that discussions about 'matière grasse' in health contexts can be nuanced. Terms like 'saturée', 'insaturée', 'pauvre en', and 'riche en' provide important distinctions.

Trace the Roots

Knowing that 'matière' comes from Latin for 'matter' and 'grasse' from Latin for 'thick/fat' can help reinforce the meaning: 'fatty matter'.

Memorize It

Mnemonic

Imagine a chef in a French kitchen, wearing a very 'fat' (gras) apron, handling different types of 'matter' (matière) like butter and oil. He says, 'This 'matière grasse' is essential for my cooking!'

Visual Association

Picture a block of butter and a bottle of olive oil side-by-side, both labeled 'Matière Grasse'. Visualize these as the essential 'matter' or ingredients for cooking.

Word Web

Cooking Ingredients Fats Oils Butter Olive Oil Recipes Nutrition Texture Flavor

Challenge

Try to use 'matière grasse' in at least three different sentences today, describing different cooking scenarios or food items. For example, 'I need some matière grasse to fry these onions,' or 'This cheese is high in matière grasse.'

Word Origin

The term 'matière grasse' is a compound phrase formed from two common French words. 'Matière' comes from the Latin 'materia', meaning 'matter, substance, material'. 'Grasse' is the feminine form of the adjective 'gras', which comes from the Old French 'gras', ultimately deriving from the Latin 'crassus', meaning 'thick, dense, fat'.

Original meaning: Literally 'fatty matter' or 'greasy substance'.

Indo-European > Italic > Latin > Romance > Gallo-Romance > French

Cultural Context

While 'matière grasse' itself is neutral, discussions around fat content can be sensitive in the context of health and dieting. It's important to be mindful of the context when discussing 'faible en matière grasse' (low in fat) or 'riche en matière grasse' (rich in fat).

In English-speaking contexts, we often use more specific terms like 'fat', 'oil', 'butter', 'lard', or 'grease'. 'Matière grasse' is a broader, more encompassing term used in French for culinary fats.

The classic French culinary school Le Cordon Bleu heavily emphasizes the role and technique of using different 'matières grasses'. Many traditional French recipes, like those for pastries (croissants, puff pastry) or sauces (béchamel, hollandaise), are fundamentally dependent on the correct use of 'matière grasse'. French food critics often comment on the quality and type of 'matière grasse' used in restaurant dishes, highlighting its importance in haute cuisine.

Practice in Real Life

Real-World Contexts

Cooking and recipes

  • ajouter une matière grasse
  • faire fondre une matière grasse
  • cuire dans une matière grasse
  • matière grasse de cuisson

Food packaging and labels

  • teneur en matière grasse
  • faible en matière grasse
  • riche en matière grasse
  • sans matière grasse ajoutée

Health and nutrition discussions

  • limiter la matière grasse
  • bonne matière grasse
  • matière grasse saturée
  • matière grasse insaturée

Describing food

  • texture grâce à la matière grasse
  • saveur apportée par la matière grasse

Ingredient types

  • matière grasse végétale
  • matière grasse animale
  • type de matière grasse

Conversation Starters

"What's your favorite type of 'matière grasse' to cook with and why?"

"When you read a recipe, how important is the type of 'matière grasse' specified?"

"Do you prefer dishes that are 'riche en matière grasse' or 'pauvre en matière grasse'?"

"What's a common 'matière grasse' used in your country's traditional cooking?"

"If you had to choose one 'matière grasse' to use for the rest of your life, what would it be?"

Journal Prompts

Describe a memorable meal where the 'matière grasse' played a key role in its flavor or texture. What was it, and what made it special?

Explore the difference between 'matière grasse' and 'graisse' in your own words. When would you use each term?

Imagine you are writing a recipe for your favorite dish. How would you instruct the reader to use the 'matière grasse'?

Reflect on the health implications of different types of 'matière grasse'. What are your personal choices regarding fat intake?

Consider the cultural significance of 'matière grasse' in French cuisine. How does it contribute to the overall gastronomic experience?

Frequently Asked Questions

10 questions

'Matière grasse' is a neutral and general term for fats and oils used in cooking. 'Graisse' can also mean fat, but it often refers more specifically to animal fat (like lard), greasy residue, or can have a slightly less positive connotation. In culinary instructions, 'matière grasse' is usually the preferred term for any cooking fat or oil.

While primarily used in culinary contexts, 'matière grasse' can also refer to the fat content of food products (e.g., on labels) or be used in nutritional discussions. It's less common, but could theoretically appear in other contexts involving fatty substances.

It's generally not the most common or appropriate term for body fat in everyday conversation. For body fat, terms like 'graisse corporelle' or simply 'le gras' are more usual. 'Matière grasse' is strongly associated with food and cooking fats.

Common examples include butter ('beurre'), olive oil ('huile d'olive'), sunflower oil ('huile de tournesol'), lard ('saindoux'), cream ('crème'), and margarine.

Not necessarily. It can refer to added fats (like oil for frying) or the natural fat content present in foods (like cheese or meat). The context usually clarifies this.

If a recipe is general, it often implies you can use your preferred cooking fat. Consider the dish: butter is common for baking or sautéing, while olive oil might be for dressings or Mediterranean dishes. Check if other ingredients or cooking methods suggest a specific type.

It can be both. You can refer to 'une matière grasse' (a specific type or amount of fat) or 'de la matière grasse' (fat in general). When referring to multiple types of fats or fats in general, the plural 'matières grasses' is used.

'Matière grasse végétale' refers to fats derived from plants (like olive oil, sunflower oil, or vegetable margarines). 'Matière grasse animale' refers to fats derived from animals (like butter, lard, or tallow).

While the term itself is neutral, discussions about excessive 'matière grasse' can be negative in health contexts, referring to unhealthy diets or high fat content that is not desired.

It's pronounced roughly as 'mah-tyair' (like 'tyre' but with a slight guttural 'r') followed by 'grasse' (like 'grass' but the 's' is silent). The 'r' in both words is typically guttural in French.

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