Le livre English Result - Pré-intermédiaire - Unité 9 - 9B

to cook something, especially meat, over a fire or in an oven for an extended period

rôtir

to move a spoon, etc. around in a liquid or other substance to completely mix it

mélanger

to clean someone or something with water, often with a type of soap

laver

the instructions on how to cook a certain food, including a list of the ingredients required

recette

meat that is from a cow

bœuf

an oil that is pale yellow or green, made from olives, and often used in salads or for cooking

huile d'olive

a small hollow fruit, typically red or green, etc., used in cooking or eaten raw

poivron

a round vegetable with many layers and a strong smell and taste

oignon

a soft and round fruit that is red and is used a lot in salads and many other foods

tomate

a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley

herbe

a type of vegetable having a strong smell and spicy flavor that is used in cooking

ail

a hollow fruit, typically red, green, or yellow, eaten as a vegetable either raw or cooked with other food

poivre

the act of preparing food by heat or mixing different ingredients

cuisine

a frame made of metal on which food is cooked over a fire

barbecue, barbec

to cook food in very hot water

bouillir

to cut something into pieces using a knife, etc.

couper, hacher

to cook in hot oil or fat

frire, faire frire

to cook food directly over or under high heat, typically on a metal tray

griller

to raise the temperature of something

chauffer

to remove the skin or outer layer of something, such as fruit, etc.

éplucher, peler

to make a container's liquid flow out of it

verser, servir