Vocabulario de Pastelería Clave - Quiche

a tart filled with a mixture of eggs, cheese, milk, and vegetables, originated in France

receiving a lot of love and attention from many people

a country in Europe known for its famous landmarks such as the Eiffel Tower

a food that is made by baking fruits, vegetables, or meat inside one or multiple layers of pastry

a baked good made from dough or batter, often sweetened or filled with ingredients like fruit, nuts, or chocolate

the outermost layer of the Earth, consisting of solid rock and divided into the continental crust and the oceanic crust

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

the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.

the thick, fatty part of milk that rises to the top when you let milk sit

a soft or hard food made from milk that is usually yellow or white in color

the flesh of animals and birds that we can eat as food

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

a plant or a part of it that we can eat either raw or cooked

the first meal we have in the early hours of the day

a meal we eat in the middle of the day

the main meal of the day that we usually eat in the evening

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

a soft, yellow food made from cream that we spread on bread or use in cooking

to combine two or more distinct substances or elements to form a unified whole

to push a thing tightly against something else

a food that is made by baking fruits, vegetables, or meat inside one or multiple layers of pastry

to cook food, usually in an oven, without any extra fat or liquid

a combination of ingredients used as a filling for pastries, sandwiches, and other food items

having a surface that is even and free from roughness or irregularities

thin slices of salted or smoked pork, often fried and eaten in meals

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

dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked

any fungus with a short stem and a round top that we can eat

to extend something across a surface or throughout a space

to make a container's liquid flow out of it

having a smooth, rich taste, often reminiscent of cream

having a creamy, smooth texture or flavor similar to custard

relatively hard and resistant to being changed into a different shape by force

having a rich, creamy, and smooth flavor similar to butter

to offer or present food or drink to someone

the meal that people eat during an outing in nature, typically in a park or on a beach

a mixture of usually raw vegetables, like lettuce, tomato, and cucumber, with a type of sauce and sometimes meat

widely recognized or acknowledged