Masulong na Bokabularyo para sa TOEFL - Pagkain at Restaurant

(of food) prepared according to Jewish law

kosher

(of food) prepared according to Islamic law

halal

safe or suitable for eating

makakain

relating to or used in the preparation of food or cooking

kulinarya

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

rehim

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

texture

(of food) easy to chew or cut

malambot

(of drinks) having a rich and intense flavor

mayaman

a vegetable

sawam

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

malutong

(of food) containing starch in large amounts

nakatamis

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

mabangis

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

nutritious

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

buong pagkain

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

oatmeal

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

buong trigo na harina

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

yeast

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

almirol

a small dish served before the main course as an appetizer

pagsasalasa

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

aperitip

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

stew

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

i-broil

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

paghuhugas

to make food look more delicious by decorating it

palamutin

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

i-season

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

marinade

to cut food into small cubes

gupitin sa maliliit na cube

(of vegetables) cut into short narrow strips

julienne

to quickly fry food in a small amount of hot oil

gisahin

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

gilingin

to form and press dough or wet clay with the hands

masahin

to crush food into a soft mass

durogin

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

magtunaw

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

batihin

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

kumain sa labas

a restaurant that specializes in barbecued or roasted meat

rotiseria

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

bag na tira

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

mainit na plato

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

maître d'hôtel