کتاب 'فور کرنرز' 4 - واحد 3 درس ج

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

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

the sense that we feel when we put food in our mouth

(of drink or food) having no pleasant or strong flavor

containing salt or having a taste that is like salt

having a sharp acidic taste like lemon

having a strong taste that gives your mouth a pleasant burning feeling

containing sugar or having a taste that is like sugar

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

(of food) requiring to be chewed a lot in order to be swallowed easily

having a smooth and soft texture

firm and making a crisp sound when pressed, stepped on, or chewed

(of food) having a lot of liquid and tasting fresh or flavorful

having a thick consistency that clings to surfaces when in contact

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

at an earlier point in time

at a later time

used to show that something continues or lasts up to a specific point in time and often not happening or existing after that time

to the same extent or degree, used in comparisons to show equality or intensity

used to express that something happens at the same time or right after another thing

a substance or material used in making a dish, product, or mixture

a round, deep container with an open top, used for holding food or liquid

to cut something into pieces using a knife, etc.

to make a container's liquid flow out of it

a round green fruit with a sour taste