Below is a list of French meat (viande) and poultry (volaille) menu items (and terms) and their corresponding English translations.
agneau (lamb)
bifteck/steak (steak)
saignant (rare); a point (medium); bien cuit (well done)
boeuf (beef)
canard (duck)
cuisses de grenouilles (frogs legs)
langue (tongue)
porc (pork)
poulet (chicken)
venaison (venison)
