English File - Advanced - Lesson 9B

cooked in extremely hot liquids

having been cut or divided into small pieces or fragments

persil

describing food that has been cooked by submerging it completely in hot oil

a ring-shaped slice of onion that is dipped in batter or bread crumbs and then fried until crispy, often served as a snack or a side dish

fromage râpé

cooked on a fire

purée

changed into a liquid state as a result of being heated

chocolat

hacher

bœuf

pelé

crevette

an egg that has been cooked by being gently simmered in water without its shell

agneau rôti

a dish made by beating eggs together in a bowl and then cooking them in a pan while stirring

pain tranché

à la vapeur

moule

cooked slowly in a liquid until it becomes tender and flavorful

prune

farci

the cut of meat from the breast of a chicken, typically boneless and skinless

grillé

sandwich

crème instantanée

ustensile

a flat, rectangular metal pan that is used for baking and cooking food in the oven

a flat board used in the kitchen for cutting vegetables, fruits, meat, and other food items

passoire

robot ménager

poêle

saladier

casserole

balance

passoire

spatule

fouet

spaghettis

biscuit

préparer

nourriture

poulet

œuf

potate

poisson

riz

cooked with dry heat, particularly in an oven

figue

cooked using a grill or open flame, often resulting in a charred or smoky flavor

viande de porc

côte

filet

omelette