French High School

Which of these correctly expresses the date in French? C'est le un décembre. C'est le premier décembre. Cest le décembre un. C'est le décembre premier.​

Answers

Answer 1

Answer:

uhhhhhh its not december.....

Explanation:

but the answer is B

Related Questions


Why do you think that there are 2 different ways
of saying "please" in French? When do you think
you use each one?

Answers

I think theres a fromal one with ur teacher/stranger and a casual one with friends/family

Answer:

Bonjour!

Two ways to say "please" in French are "S'il vous plait" and "S'il te plait".

There are two ways of saying please in French, because one is formal and the other is informal.

"S'ill vous plait" is the formal way of saying please. You can use this when you are talking to a teacher for example.

"S'ill te plait" is the informal way of saying please. You can use this when you are talking to a friend for example.

Hope this helped!

what is "technical information about me" in French ​

Answers

Answer:

If your talking about the translation its

Explanation:

informations techniques sur moi

I guess: informations techniques sur moi.

Please help and tysm

Fill in the blank in the following sentence with appropriate word(s) below.

Il y a beaucoup ____ fêtes au Canada.

A. des
B. de la
C. de
D. du

Answers

Answer:C

Explanation:Yeah

Complétez la phrase en choisissant la bonne région.

En _____ , le foie gras, le magret de Canard et le vin de Bordeaux sont des produits importants.

Answers

Answer:

Magret, rillettes, foie gras, gésiers : TOUT est bon dans le canard. Et on ne va pas se mentir tout est encore meilleur accompagné d’un petit verre de vin. Voici quelques astuces pour bien l’acheter, le cuisiner et, bien sûr, l’accorder aux vins.

Explanation:

Le magret est la pièce phare du canard. Simplement cuit à la poêle avec un peu de gros sel, accompagné d’une sauce pour un mélange aigre doux ou en tranche séché ou fumé : il y a des dizaines de façons de le cuisiner. Ce filet levé de la poitrine du canard engraissé est pourtant une pièce de viande plutôt récente : les français avaient originellement l’habitude de rôtir le canard en entier. C’est le chef étoilé André Daguin à la tête de l’Hôtel de France à Auch, qui le proposa dans son restaurant pour la première fois en 1959. Et on connaît aujourd’hui le succès de cette viande, adorée des français*.

Pour reconnaître un bon magret rien de plus simple : cru, la peau doit adhérer à la chair qui doit être, elle, d’une belle couleur rouge. Pour la préparation, le chef de Chamvermeil recommande de cisailler la peau en quadrillage avant la cuisson pour que la chaleur pénètre plus rapidement à l’intérieur et fasse fondre l'excédent de graisse. La cuisson se fait ensuite dans une poêle à feu doux côté peau, en enlevant régulièrement la graisse de la poêle. Le magret est cuit, quand des gouttes de sang perlent côté chaire. Vous pouvez alors retourner votre magret deux minutes. Et voilàààà ! La bonne nouvelle c’est que, bien qu’il ressemble à une viande rouge, le magret a en fait la même valeur calorique qu’une viande blanche (mais bon sans la peau malheureusement !)

Elles vont acheter des crevettes?
(en / vont / elles / acheter)
Oui, (fill the blank with these words in the correct order)

Answers

Answer:

Oui, elles vont en acheter.

Oui, Elles vont acheter en crevettes
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