Le livre Face2face - Intermédiaire - Unité 2 - 2B

things that people and animals eat, such as meat or vegetables

nourriture

the act of preparing food by heat or mixing different ingredients

cuisine

a soft and juicy fruit that has a pit in the middle and its skin has extremely little hairs on it

pêche

a seed growing in long pods on a climbing plant, eaten as a vegetable

haricot

a flat metal structure used for cooking food over an open fire

gril

a type of nut that could be eaten, growing underground in a thin shell

cacahuète

a young sheep, especially one that is under one year

agneau

the red or green fruit of a particular type of pepper plant, used in cooking for its hot taste

piment

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

oignon

a large fruit with a hard shell and edible white flesh inside containing a milky liquid

noix de coco

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

barbecue

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

farine

a long fruit that has thin green skin and is used a lot in salads

concombre

a sweet large and tropical fruit that has brown skin, pointy leaves, and yellow flesh which is very juicy

ananas

meat that is from a cow

bœuf

to cook food in very hot water

bouillir

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

herbe

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

épice

a bell-shaped tropical fruit with bright green flesh, dark skin and a big stony seed

avocat

to cook in hot oil or fat

frire

the leaves of the plant lettuce that are used in salads

laitue

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

sauce

to cook small pieces of food over high heat by constantly moving them around in a pan

sauté

a sausage served hot in a long soft piece of bread

hot dog

the thick, fatty part of milk that rises to the top when you let milk sit

crème

a hollow fruit with a sweet taste and green color, eaten raw or cooked

poivron

a type of pepper with a very hot taste that is red in color

poivron rouge

a type of thin, long food made with flour and egg, eaten in a soup or with sauce

nouilles

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

cuire

a food that is made by baking fruits, vegetables, or meat inside one or multiple layers of pastry

tarte

something we can eat that grows on trees, plants, or bushes

fruit

a plant or a part of it that we can eat either raw or cooked

légume

the flesh of animals and birds that we can eat as food

viande