Ingrédients Alimentaires - Grains et Farine
Ici, vous apprendrez quelques mots anglais liés aux céréales et à la farine, tels que « blé », « tapioca » et « farine de maïs ».
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a fine powder made from almonds, used as a gluten-free flour substitute or protein-rich ingredient in baking
farine d'amande
a nutritious and gluten-free pseudo-cereal with small, protein-rich grains
amarante
a small, nutrient-dense seed rich in omega-3 fatty acids and dietary fiber
lin
a small and nutrient-rich seed derived from the flax plant, known for its omega-3 fatty acids, fiber, and potential health benefits
graines de lin
a small and nutritious seed of the flax plant, used for its oil content and potential health benefits
lin
a small seed of the sesame plant, known for its rich nutty flavor and versatile culinary use
sésame
a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour
sarrasin
a type of ancient wheat with a nutty flavor and a high nutritional value
épeautre
a type of dark and hard wheat that is grown in dry regions, used to make pasta
dürüm
the common grain that is used in making flour, taken from a cereal grass which is green and tall
blé
a cereal grass grown in cold climates with grains that are used in making whiskey, bread or animal food
siegle
a cereal grain used as food for humans and animals and for making alcoholic beverages
orge
a type of grain that grows on a plant in cool climates, used as food for people and animals
avoine
a gluten-free grain with small, slender grains that resemble the tail of a fox
millet queue de renard
a drought-tolerant grain with small round grains that possesses a mildly nutty flavor and a slightly chewy texture
millet perlé
small seeds of a large crop that grows in warm regions, used to feed birds or make flour
millet
a long-grain aquatic grass seed that is known for its nutty flavor and chewy texture
riz sauvage
a nutritious grain known for its small, finger-like grains and gluten-free properties
millet en finger
a tall plant growing in Central America that produces yellow seeds, which are used in cooking
maïs
the dried grains or kernels of a cereal plant, commonly used in various culinary preparations
maïs
a grain crop widely cultivated for its edible seeds and used in various food and industrial applications
sorgho
a type of small-seeded grass that is commonly grown for its edible grains and is popular in Japanese cuisine
millet japonais
a type of grain commonly used in Asian cuisine and known for their distinctive tear-shaped appearance
larmes de Job
a type of flour that has been chemically treated to whiten its color and soften its texture
farine blanchie
a type of flour that has been fortified with additional nutrients, such as vitamins and minerals
farine enrichie
a finely milled type of flour that is low in protein content
farine à gâteau
a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour
farine pour pâtisserie
flour without baking powder, yeast or any other substance that makes cakes or baked goods rise
farine
a versatile type of flour with a moderate protein content that is commonly used in a wide range of culinary applications
farine tout usage
a type of flour that already contains leavening agents, such as baking powder, making it suitable for recipes that require a rise or lift
farine auto-levante
a coarse whole wheat flour made from the endosperm of the wheat kernel
farine de blé complet
a type of flour that has not been chemically treated to whiten its color or soften its texture
farine non blanchie
a high-protein flour used to improve dough elasticity and structure in baking
farine de gluten
small pieces of crushed durum or similar wheat grains used in making pasta and pudding
semoule
a type of flour that does not contain gluten, a protein found in wheat, barley, and rye
farine sans gluten
high-protein flour used for bread making and recipes needing strong gluten development
farine à pain
high-protein flour for making bread with a strong gluten network and chewy texture
farine à pain
the flour made by grinding wheat grains, commonly used in various culinary applications
farine de blé
(of bread or flour) containing whole grains of wheat and also the husk
blé entier
(of bread or flour) containing whole grains of wheat and also the husk
de blé complet
an unbleached flour that is made by grinding whole grains of wheat
farine complète
a starch extracted from the cassava root, used in cooking and baking for its thickening properties
tapioca
flattened oat groats that have been processed into flakes, often used as a versatile and nutritious ingredient in breakfast cereals
flocons d'avoine
a starchy powder derived from the rhizomes of tropical plants, used as a thickening agent in cooking and baking
arrow-root
a whole grain rice variety with the bran intact, offering nutty flavor and chewy texture
riz brun
a cracked and parboiled wheat grain commonly used in Middle Eastern cuisine
bourgoul
any plant that is produced for grains that can be eaten or used in making flour
céréale
a breakfast cereal made with roasted flakes of maize flour that is usually eaten with milk and sugar
pétales de maïs
fine white starch of maize, used in cooking to thicken sauces or soups
farine de maïs
grain that is ground into a powder, used for feeding animals or making flour
farine
a thick, soft food from ground oats, eaten usually for breakfast
porridge
a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls
papier de riz
a young corn with soft kernels that is high in sugar, grown on a maize plant, used in cooking
maïs doux
the seed of an oriental plant that is rich in protein, used for making oil or food
soja