Cambridge English: PET (Préliminaire B1) - Cuisine et Saveurs
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a piece of printed paper that shows the amount of money a person has to pay for goods or services received

addition, note
the additional money we give someone such as a waiter, driver, etc. to thank them for the services they have given us

pourboire
to cut food into small pieces or shreds using a tool with sharp holes

râper
a state of having a higher than normal temperature

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

mélanger
to make a container's liquid flow out of it

verser, servir
to bring someone or something into a particular state or condition

mettre, placer
the act of preparing food by heat or mixing different ingredients

cuisine
having been made at home, rather than in a factory or store, especially referring to food

fait maison, artisanal
(of food) having a lot of liquid and tasting fresh or flavorful

juteux
(of food) low in sugar, fat, or other rich ingredients, which makes it easily digestible

léger
to offer or present food or drink to someone

servir, présenter
having a strong taste that gives your mouth a pleasant burning feeling

épicé
not containing or involving any animal products

végétalien, végane
(of food) cooked in an oven or over an open flame until the food is browned on the outside and cooked through on the inside

rôti
someone who does not consume or use anything that is produced from animals, such as meat, milk, or eggs

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

faire au barbecue, faire cuire au barbecue
having a strong taste that is unpleasant and not sweet

amer
a round metal container, which is deep and has a long handle and a lid, used for cooking

casserole, poêlon
a shallow round plate of small size used for placing a cup

soucoupe, sous-tasse
the specific taste that a type of food or drink has

goût
a restaurant, typically in colleges, hospitals, etc. where you choose and pay for your meal before carrying it to a table

cafétéria, cantine
(of food) recently harvested, caught, or made

frais, fraîche
a metal container with a long handle and a lid, used for cooking

poêle
a meal bought from a restaurant or store to be eaten somewhere else

plat à emporter
the sense that we feel when we put food in our mouth

goût
having a flavor that is pleasent to eat or drink

savoureux, goûteux, bon
a flat-bottomed pan with low sides and a long handle, typically used for frying and browning foods

poêle, poêle à frire
a container that is used for drinks and is made of glass

verre
someone who avoids eating meat

végétarien, végétarienne
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