Le livre Four Corners 3 - Unité 12 Leçon D

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 or passage from one side or end to the other

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, pain sans levain

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