C1-Wortliste - Lebensmittel und Zutaten

a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking

Artischocke

a long green vegetable with edible stems, used in cooking or eaten raw

Spargel

a plant of the mint family with aromatic leaves that are eaten raw or cooked

Basilikum

a small hollow fruit, typically red or green, etc., used in cooking or eaten raw

Paprika, Gemüsepaprika

the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable

Blumenkohl

a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food

Fenchel

a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form

Ingwer

a plant of the onion family with layers of green leaves and a white stem, used in cooking

Lauch

a type of vegetable with long green seed cases, used in cooking

Okraschote

an aromatic plant with curly green leaves, used for garnishing food or in cooking

Petersilie

a root vegetable with creamy flesh and white and purple skin, used in cooking

Steckrübe, Rübe

a plant having small aromatic leaves used for flavoring food

Thymian

a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.

Linse

food that is made by baking a batter or dough in an oven

Backwaren, gebäck

very small pieces of bread, used in cooking especially for coating items of food before frying

Semmelbrösel, Brotkrumen

a small bread roll that is round and flat in shape

Brötchen, Weck

a sauce made with tomatoes, garlic, onion, vinegar, etc. that is usually served with barbecued food

Barbecue-Sauce, Grillsauce

a piece of fish fillet coated with breadcrumbs and then fried

Fischstäbchen, Fischsticks

a soft white food made with mashed soybean

Tofu

a small, dark, and dried grape that does not have seeds, particularly used in cakes

Johannisbeere, Rosine

a small yellowish-green or red fruit with a sharp flavor, growing on thorny bushes

Stachelbeere, Johannisbeere

a tropical fruit with pink juicy flesh, native to Mexico and Central America

Guave

a tomato-like fruit with orange skin that is bittersweet in taste

Kaki, Persimone

a yellow and hard fruit that looks like a pear and has a sweet smell, particularly used for making jam or jelly

Quitte

a type of tropical fruit whose skin is purple in color and has many seeds within, native to South America

Passionsfrucht, Maracuja

a small orange-like fruit with sweet skin and bitter-tasting flesh

Kumquat

a type of dish made with layers of lasagna topped with meat or vegetables and sauce and then cooked, originated in Italy

Lasagne

meat of chickens, turkeys, and ducks

Geflügel

a dish of vegetables or meat cooked at a low temperature in liquid in a closed container

Eintopf, Schmortopf

a sweetened food made from cooked lemons, oranges, etc., used as a spread or filling

Marmelade, Zitrusmarmelade

a cold dessert with a smooth fluffy texture and with chocolate, fruit, etc.

Mousse, Schokoladenmousse

a pie with no top filled with something sweet or savory

Tarte, Kuchen

a thick sweet liquid made with sugar that is often used as a sauce

Sirup

a type of flavor that is artificially made or is obtained from the beans of a tropical plant that adds a sweet taste and smell to the food

Vanille