Quatre coins 4 - Unité 3 Leçon C

to combine different substances, elements, or ingredients together to create a unified whole

mélanger

to cook food, usually in an oven, without any extra fat or liquid

cuire

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

goût

(of drink or food) having no pleasant or strong flavor

insipide

containing salt or having a taste that is like salt

salé

having a sharp acidic taste like lemon

acide

having a strong taste that gives your mouth a pleasant burning feeling

épicé

containing sugar or having a taste that is like sugar

doux

the way that a certain type of food feels in one's mouth, whether it is hard, smooth, etc.

texture

(of food) requiring to be chewed a lot in order to be swallowed easily

mâchable

having a smooth and soft texture

crémeux

(of food) firm and making a sharp sound when bitten or chewed

croustillant

(of food) moist, flavorful, and full of delicious liquid

juteux

having a thick consistency that clings to surfaces when in contact

collant

(of something in solid form) to turn into liquid form by being subjected to heat

fondre

at an earlier time

avant

at a later time

après

used to show that something continues or lasts up to a specific point in time and often not happening or existing after that time

jusqu'à

used in making a comparison between two things or persons

aussi

as soon as

dès que

any of the constituents that are added to a compound or mixture in order to make it, such as the foods in a meal

ingrédient

a round, deep container with an open top, used for holding food or liquid

bol

to cut something into pieces using a knife, etc.

hacher

to make a container's liquid flow out of it

verser

a round green fruit with a sour taste

lime