Le livre Interchange - Intermédiaire - Unité 4 - Partie 1

cooked using a grill or open flame, often resulting in a charred or smoky flavor

flesh from a fish that we use as food

containing a high amount of fat, sugar, or other indulgent ingredients

a variety of dishes originating from South Asia, typically made with meat, vegetables, etc., cooked in a hot sauce and then served with rice

a type of sea creature with a shell, such as clams, oysters, mussels, shrimp, lobster, etc.

a white and creamy liquid made from coconut flesh, used as a substitute for dairy milk

to test something by doing or using it to find out if it is suitable, useful, good, etc.

belonging to or following the methods or thoughts that are old as opposed to new or different ones

a country located in the Middle East, bordered by Syria to the north and east, Israel to the south, and the Mediterranean Sea to the west

a country located in East Asia, sharing a border with North Korea to the north, and China and Japan to the east and west respectively

a small island country in Southeast Asia, known for its modern economy, diverse population, and efficient transportation system, which is considered to be a wealthy nation

a country in South America that is the largest country on the continent by area and population

a young sheep, especially one that is under one year

the meat of cattle used as food

a ball of ground meat, served mostly hot in a sauce

a thick liquid food that is made from milk and is eaten cold

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

a fine-grained natural earth that becomes soft and moldable when wet and hardens when dried or fired

a container which is round, deep, and typically made of metal, used for cooking

a small green animal with smooth skin, long legs for jumping and no tail, that lives both in water and on land

a soft yellow food made from cream, used for spreading on bread and in cooking

a type of sauce made with garlic, oil, lemon juice, and salt, used to add flavor to meat, fish, or vegetables

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

a small, soft creature which carries a hard shell on its back and moves very slowly

(of a person) eager to try new ideas, exciting things, and take risks

to put food into the mouth, then chew and swallow it

to make an effort or attempt to do or have something

to cook food directly over or under high heat, typically on a metal tray

to feel that someone or something is good, enjoyable, or interesting

to move over a particular distance

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

someone who avoids eating meat

not commonly happening or done

the particular taste and smell that a food or drink has

a specific way or process of doing something, particularly an established or systematic one

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

to cook food by putting it in boiling water or another liquid