Erweiterter Wortschatz für den TOEFL - Essen und Restaurant

(of food) prepared according to Jewish law

koscher, koshere

(of food) prepared according to Islamic law

halal, nach islamischem Recht zubereitet

safe or suitable for eating

essbar, verzehrbar

having to do with the preparation, cooking, or presentation of food

kulinarisch

a set of instructions given to someone regarding what they should eat or do to maintain or restore their health

Regime, diätetischer Plan

the way that a certain type of food feels in one's mouth, whether it is hard, smooth, etc.

Textur, Konsistenz

(of food) easy to chew or cut

zart, weich

(of drinks) having a rich and intense flavor

vollmundig, reichhaltig

a vegetable

Gemüse, Pflanze

(of food) having a hard or crisp covering or outer layer

knusprig, krustig

(of food) containing starch in large amounts

stärkereich, stärkehaltig

having a strong, sharp smell or taste that can be overpowering and somewhat unpleasant

stechend, scharf

(of food) nutritious, healthy, and beneficial for one's well-being

nahrhaft, gesund

food that contains little or no artificial substance and is considered healthy

Vollwertkost, Naturkost

a thick, soft food from ground oats, eaten usually for breakfast

Haferbrei, Haferflocken

an unbleached flour that is made by grinding whole grains of wheat

Vollkornmehl, Weizenvollkornmehl

a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

Hefe, Backhefe

a white carbohydrate food substance that exists in flour, potatoes, rice, etc.

Stärke

a small dish served before the main course as an appetizer

Vorspeise, Appetitanreger

a drink, particularly alcoholic, consumed before a meal to stimulate one's appetite

Aperitif

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

Eintopf, Schmortopf

to cook food, especially meat or fish, under or over direct heat

grillen, braten

to cook food, especially fish, in a small amount of boiling water or another liquid

pochieren, sieden

to make food look more delicious by decorating it

garnierten, dekorieren

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

würzen, abschmecken

to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking

marinieren, einlegen

to cut food into small cubes

würfeln, in Würfel schneiden

(of vegetables) cut into short narrow strips

Julienne

to quickly fry food in a small amount of hot oil

anbraten, schwenken

to crush something into small particles by rubbing or pressing it against a hard surface

mahlen, zerkleinern

to form and press dough or wet clay with the hands

kneten, bearbeiten

to crush food into a soft mass

zerdrücken, pürieren

to cause something frozen become warmer to melt away the ice or frost

auftauen, abtauen

to mix an egg yolk with its egg whites and then cook it, usually with milk or butter

verrühren, rühren

to have dinner in a restaurant or at someone else's home

auswärts essen, in einem Restaurant essen

a restaurant that specializes in barbecued or roasted meat

Rotisserie, Braterei

a bag for taking home one's leftover food in a restaurant

Hundetasche, Resteverpackung

a small appliance with a metal or ceramic surface used for cooking or reheating food

Herdplatte, Tischplatte

someone who is in charge of the waiters and waitresses of a restaurant

Restaurantleiter, Oberkellner