Le livre Four Corners 3 - Unité 12 Leçon D
Ici, vous trouverez le vocabulaire de l'Unité 12 Leçon D du manuel Four Corners 3, comme "sirop", "délicieux", "explorer", etc.
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having a very pleasant flavor

délicieux, délicieuse
the main meal of the day that we usually eat in the evening

dîner
the liquid inside fruits and vegetables or the drink that we make from them

jus
a rest from the work or activity we usually do

pause
a public place where people buy and sell groceries

marché
containing sugar or having a taste that is like sugar

sucré, doux
a building or place that sells goods or services

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

recette
the sense that we feel when we put food in our mouth

goût
a book that explains how a dish is cooked

livre de cuisine
a person who writes books, articles, etc., often as a job

auteur, écrivain
to try to find something or someone

chercher, rechercher
a country on the continent of Africa with a rich history, famous for its pyramids, temples, and pharaohs

Égypte
used to indicate movement into one side and out of the opposite side of something

à travers
having a limited distance between opposite sides

étroit
a particular part or region of a city, country, or the world

région
to visit places one has never seen before

explorer
a type of dried plant with a pleasant smell used to add taste or color to the food

épice
very large in size

immense
any object that can be used to store something in, such as a bottle, box, etc.

récipient
having a lot of different and often bright colors

coloré, colorée
consisting of different types of people or things combined together

mélangé, varié
to change the color of something using a liquid substance

teindre
a type of tall tropical plant that sugar can be extracted from its stems

canne à sucre
used to refer to a number of things or people, more than two but not many

plusieurs
a small dish that is eaten before the main part of a meal

entrée, amuse-gueule, hors-d'œuvre
a seed growing in long pods on a climbing plant, eaten as a vegetable

haricot
a flavorful liquid, served with food to give it a particular taste

sauce
a vegetable with dark purple skin, which is eaten cooked

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

ail
(of food) recently harvested, caught, or made

frais, fraîche
flat and thin type of bread that contains no yeast

pain plat, galette
very great and pleasant

merveilleux
an open area in a city or town where two or more streets meet

place
small pieces of crushed durum or similar wheat grains used in making pasta and pudding

semoule
a thick sweet liquid made with sugar that is often used as a sauce

sirop
Le livre Four Corners 3 |
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