The presented study has its approach on the suffixing procedure, within the terminology of alimentation, meant to shape, in French, the idea of volume for different alimentary contents. The originality of the procedure lays in the fact that the idea of volume forms along with a noun that describes a cooking tool plus the suffix for the volume or content – ée. The phenomenon has no direct equivalent in Romanian, since there, the similar meaning is formed using the periphrasis. The interest in the studied procedure is raised by the difficulty of finding the criteria of selection of the root-words able to suggest the idea of volume.