shortening végétal
The English phrase vegetable shortening can be translated into French as shortening végétal.
The term shortening végétal is a literal translation used to describe a solid fat made from vegetable oils for baking and cooking. However, in actual culinary contexts, speakers will more frequently use the term graisse végétale to mean vegetable fat.
Which one should you use?
While shortening végétal serves as a direct translation, graisse végétale is the much more common way for a French speaker to refer to this substance in a kitchen. For technical or nutritional purposes, such as reading food labels or studying formal recipes, the term matière grasse végétale is the standard choice.
Did you know?
- While 'shortening' describes the texture of a crust in English, the French use graisse végétale to focus on the substance's origin. French culinary terminology tends to categorize ingredients by their biological source rather than their chemical effect on dough.
- The word végétal shares a root with the English 'vegetate', both tracing back to the Latin 'vegetālis', which relates to being lively or active.
- In France, you will rarely find a standalone product labeled shortening végétal in supermarkets. Most home bakers instead use beurre or margarine to achieve the same result.
Example conversation
Chloé and Lucas are preparing a cake in the kitchen.
- ChloéLucas, où est le shortening végétal ?Lucas, where is the vegetable shortening?
- LucasC'est dans le placard, à côté du sucre.It is in the cupboard, next to the sugar.
- ChloéMerci, je ne le trouvais plus.Thanks, I couldn't find it.
- LucasDe rien, Chloé.You're welcome, Chloé.
Sources
- Word origins: Wiktionary entries végétal, CC BY-SA 4.0.
