Cambridge English: KET (A2 Key) - Actions et concepts culinaires

related to the production of milk or milk products

the instructions on how to cook a certain food, including a list of the ingredients required

to cut something into pieces using a knife, etc.

to cook in hot oil or fat

to remove the skin or outer layer of something, such as fruit, etc.

to cook food directly over or under high heat, typically on a metal tray

to put something such as an ingredient, additional element, etc. together with something else

the hot gas produced when water is heated to the boiling point

to move a spoon, etc. around in a liquid or other substance to completely mix it

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

to grill food over fire, adding flavor with marinades or spices

to cook food in very hot water

cooked in extremely hot liquids

to make food with heat

food that is made in a special way as part of a meal

cooked in very hot oil

having been cooked over direct heat, often on a grill, resulting in a charred or seared exterior

the food that we eat regularly during different times of day, such as breakfast, lunch, or dinner

to clean plates, cups, bowls, or other kitchen items after eating

having a very pleasant flavor

a sharp blade with a handle that is used for cutting or as a weapon