Le livre English File - Avancé - Leçon 9B

cooked in extremely hot liquids

having been cut or divided into small pieces or fragments

an aromatic herb with flat or curly leaves, typically chopped and used to garnish or season food

(of food) cooked by being fully submerged 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

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

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

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

changed into a liquid state as a result of being heated

a food prepared from roasted, ground cacao beans

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

meat that is from a cow

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

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

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

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

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

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

cooked using the steam of boiling water

a type of bivalve mollusk, living in marine or freshwater environments, often attached to rocks or other surfaces

cooked slowly in a liquid until it becomes tender and flavorful

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

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

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

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

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

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

an object that is used for cooking or eating

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

a bowl-shaped kitchen utensil with holes, used for draining liquids from foods like pasta or washed vegetables

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

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

a bowl typically used in cooking and baking for combining ingredients

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

a device used to weigh people or objects

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

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

a utensil with a coil of wires used for whipping, beating, or mixing food

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

a soft cake that is small and round

to make a person or thing ready for doing something

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

the flesh of a chicken that we use as food

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

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

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

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

cooked with dry heat, particularly in an oven

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

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

meat from a pig, eaten as food

a piece of meat with one or more rib bones

a boneless steak cut from the tenderloin of beef

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