Le livre Four Corners 4 - Unité 3 Leçon C

to combine two or more distinct substances or elements to form a unified whole

mélanger

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

cuire, faire cuire

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

goût

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

fade, sans goût, insipide

containing salt or having a taste that is like salt

salé, salée

having a sharp acidic taste like lemon

aigre, acide

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

épicé

containing sugar or having a taste that is like sugar

sucré, 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

difficile à mâcher, caoutchouteux

having a smooth and soft texture

crémeux, onctueux

firm and making a crisp sound when pressed, stepped on, or chewed

croquant

(of food) having a lot of liquid and tasting fresh or flavorful

juteux

having a thick consistency that clings to surfaces when in contact

adhésif, 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

comme

used to express that something happens at the same time or right after another thing

une fois

a substance or material used in making a dish, product, or mixture

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.

couper, hacher

to make a container's liquid flow out of it

verser, servir

a round green fruit with a sour taste

citron vert