Das Buch Interchange - Mittelstufe - Einheit 4 – Teil 2

to cook in hot oil or fat

frittieren, braten

to cook something, especially meat, over a fire or in an oven for an extended period

braten, rostern

to cook using the steam of boiling water

dampfgaren, dampfen

a small animal from the crustacean family with ten legs that lives in the sea

Garnelen, Shrimp

an oval or round thing that is produced by a chicken and can be used for food

Ei

the flesh of a chicken that we use as food

Hähnchen

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

Kartoffel

a round vegetable with many layers and a strong smell and taste

Zwiebel

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

Karotte

a soft fruit that is long and curved and has hard yellow skin

Banane

a spoon of a large size which is used for serving food

Esslöffel, Tellerlöffel

a state of having a higher than normal temperature

Hitze

to put something such as an ingredient, additional element, etc. together with something else

hinzufügen, ergänzen

to move a spoon, etc. around in a liquid or other substance to completely mix it

umrühren, mischen

(of something in solid form) to turn into liquid form by being subjected to heat

schmelzen, erhitzen

to add spices or salt to food to make it taste better

würzen, abschmecken

before anything or anyone else in time, order, or importance

zunächst, erstens

after the thing mentioned

dann

coming immediately after a person or thing in time, place, or rank

nächst-

used to introduce the last event or item in a series of related things

zum Schluss

a type of pasta in very long thin pieces that is cooked in boiling water

Spaghetti

a type of drop cookie with small chunks of chocolate

Schokoladenkeks, Keks mit Schokoladenstückchen

a spicy sauce made with chilis and tomatoes, widely used in Mexican cuisine

Salsa, scharfe Sauce

a breakfast food that is made by putting slices of bread in a mixture of eggs and milk, and then frying them in a pan until they are golden brown

Französische Toast, Eiertoast

a type of snack made from a type of corn kernel that expands and puffs up when heated

Popcorn, aufgeplatzter Mais

to cut something into pieces using a knife, etc.

hacken, schneiden

to raise the temperature of something

erhitzen, wärmen

to make a container's liquid flow out of it

gießen, schütten

to put something over something else in a way that hides or protects it

decken, bedecken

to make food with heat

kochen

to combine different substances, elements, or ingredients together to create a unified whole

mischen, kombinieren

to crush food into a soft mass

zerdrücken, pürieren

a book that explains how a dish is cooked

Kochbuch

a bell-shaped tropical fruit with bright green flesh, dark skin and a big stony seed

Avocado

a round green fruit with a sour taste

Limette

to cool or refrigerate food or beverages to a lower temperature

kühlen, abkühlen

a leafy herb that has a strong and slightly sour taste

Koriander