French Phrase
À quelle température pour l'épaule de porc ?
Meaning
This sentence asks for the ideal cooking temperature for a pork shoulder. It is a practical question you might hear in a kitchen, a cooking class, or while following a recipe.
When to use
Use this phrase when you are discussing how to prepare pork shoulder, whether you are asking a chef, a friend, or looking for advice in a cooking forum.
✦Grammar Breakdown
Àquelletempératurepourl'épauledeporc?
À quelle
The phrase "À quelle" introduces a question about a specific quantity or measurement, combining the preposition "à" with the interrogative adjective "quelle" (feminine singular).
l'épaule de porc
A noun phrase with a contracted article "l'" before a vowel, followed by a noun "épaule" (shoulder) and a complement of specification "de porc".
pour
The preposition "pour" indicates purpose or the object of the measurement—in this case, the temperature needed for cooking the pork shoulder.
🗨In Conversation
À quelle température pour l'épaule de porc ?
At what temperature should I cook the pork shoulder?
Je recommande 150 °C pendant 4 à 5 heures pour une viande tendre et juteuse.
I recommend 150 °C for 4 to 5 hours for a tender, juicy meat.
✕Common Mistakes
Quel température pour l'épaule de porc ?
"Quel" is masculine; "température" is feminine, so the correct form is "quelle".
À quelle température pour l'épaule du porc ?
The article should be "de porc" (of pork) not "du porc" (of the pork).
À quelle température pour épaule de porc ?
The definite article "l'" is required before a vowel‑starting noun.
↔Alternatives
Quelle température faut‑il pour cuire l'épaule de porc ?
What temperature is needed to cook the pork shoulder?
À quelle chaleur doit‑on cuire l'épaule de porc ?
At what heat should the pork shoulder be cooked?
Quel four et à quelle température pour l'épaule de porc ?
Which oven and what temperature for the pork shoulder?
Cultural Tip
In French cuisine, "l'épaule de porc" is often used for slow‑cooked dishes like "porc confit" or "rôti de porc". French cooks prefer low, steady heat (around 150 °C) to break down the connective tissue, resulting in a melt‑in‑your‑mouth texture. Remember that French recipes usually give temperature in Celsius, not Fahrenheit.