Le livre Solutions - Intermédiaire Supérieur - Unité 6 - 6F

a flat, shallow container for cooking food in or serving it from

a remaining portion of something, often used to describe food that has not been eaten or a material that has not been used up

a list of the different food available for a meal in a restaurant

the total number or quantity of something

a small cut of a larger portion such as a piece of cake, pizza, etc.

an amount of food served to one person

the types of food or drink that people or animals usually consume

the specific taste that a type of food or drink has

(of a substance, activity, behavior, etc.) causing strong dependency, making it difficult for a person to stop using or engaging in it

having a low price

favorable or well-suited for a specific purpose or situation

having a high price

(of food) recently harvested, caught, or made

(of food or drink) containing a significant amount of calories

(of food or drink) containing a small amount of calories

(of food) altered in some way from its original state through various methods such as canning, freezing, or adding preservatives

having a flavor that is pleasent to eat or drink

the worth of something in money

a substance taken from animals or plants and then processed so that it can be used in cooking

the freedom to make a decision or choose a course of action without external constraint or influence

any of the foods that is used in making a dish

a natural, white substance, obtained from mines and also found in seawater that is added to the food to make it taste better or to preserve it

a sweet white or brown substance that is obtained from plants and used to make food and drinks sweet

the ability to control one's own behavior, actions, and decision-making through the exercise of conscious effort and self-discipline

a type of carbohydrate that cannot be broken down by the body and instead helps regulate bowel movements and maintain a healthy digestive system