Le livre English File - Avancé - Leçon 9B

cooked in extremely hot liquids

bouilli, cuit à l'eau

having been cut or divided into small pieces or fragments

haché, coupé

an aromatic plant with curly green leaves, used for garnishing food or in cooking

persil

(of food) cooked by being fully submerged in hot oil

frit profond, frit à l'huile profonde

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

rondelle d'oignon, cercle d'oignon

cheese that has been shredded or grated into small pieces using a grater or other similar tool

fromage râpé, fromage en copeaux

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

grillé, cuit au grill

potatoes that are boiled and then crushed to become soft and smooth

purée

changed into a liquid state as a result of being heated

fondue, liquéfiée

a type of food that is brown and sweet and is made from ground cocoa seeds

chocolat

to cut meat or other food into very small pieces, usually using a meat grinder or a sharp knife

hacher

meat that is from a cow

bœuf

having had the outer skin or layer removed, commonly from fruits or vegetables

épluché, décortiqué

a marine crustacean with a compressed abdomen that is cooked as food

crevette

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

oeuf poché

a dish made by cooking a lamb in an oven or over an open flame until the meat is crispy on the outside and tender on the inside

agneau rôti, gigot rôti

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

oeufs brouillés

bread that has been cut into several individual pieces of equal size

pain tranché, pain en tranches

cooked using the steam of boiling water

vapeur, cuit à la vapeur

an edible bivalve mollusk with a dark shell that is found in saltwater or freshwater habitats

moule

cooked slowly in a liquid until it becomes tender and flavorful

braisé, cuit à l'étouffée

a small round fruit with juicy flesh and purple or yellow skin and a pit

prune

feeling very full or overeaten, as if one has eaten too much food

rassasié, plein

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

poitrine de poulet, escalope de poulet

having been subjected to heat, often resulting in a warm, browned, or crisp texture

toasté, grillé

two pieces of bread with cheese, meat, etc. between them

sandwich

cream that has been beaten by a mixer or whisk until it becomes light and fluffy

crème fouettée, chantilly

an object that is used for cooking or eating

ustensile

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

plaque à pâtisserie, plat à four

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

planche à découper, planche de cuisine

a plastic or metal bowl with many holes that is used for separating water from washed or cooked food

passoire

an electric kitchen appliance used to chop, slice, shred, or puree food

robot ménager

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

poêle, poêle à frire

a bowl typically used in cooking and baking for combining ingredients

saladier, bol à mélanger

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

casserole, poêlon

a device used to weigh people or objects

balance

a tool with many small holes and a wire net used for separating solid materials from smaller ones or liquids

passoire

a kitchen tool with a broad and flat part on one end, used for turning and lifting food

spatule

‌a handheld object with small pieces of curved wire used for whipping cream or eggs

fouet, batteur

a type of pasta in very long thin pieces that is cooked in boiling water

spaghettis, spaghetti

a soft cake that is small and round

biscuit

to make a person or thing ready for doing something

préparer

things that people and animals eat, such as meat or vegetables

nourriture

the flesh of a chicken that we use as food

poulet

an oval or round thing that is produced by a chicken and can be used for food

œuf

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

potate

an animal with a tail, gills and fins that lives in water

poisson

a small and short grain that is white or brown and usually grown and eaten a lot in Asia

riz

cooked with dry heat, particularly in an oven

cuit au four, cuit

a soft, sweet fruit with a thin skin and many small seeds, often eaten fresh or dried

figue

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

grillé, cuit au barbecue

meat from a pig, eaten as food

viande de porc

a piece of meat with one or more rib bones

côte

a piece of boneless meat or fish cut from near the ribs of an animal

filet

a dish that consists of eggs mixed together and cooked in a frying pan

omelette