Le livre Interchange - Intermédiaire - Unité 4 - Partie 1
Vous trouverez ici le vocabulaire de l'Unité 4 - Partie 1 du manuel de cours Interchange Intermediate, tel que "aventureux", "argile", "méthode", etc.
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cooked using a grill or open flame, often resulting in a charred or smoky flavor
grillé,cuit au barbecue
containing a high amount of fat, sugar, or other indulgent ingredients
riche en
a variety of dishes originating from South Asia, typically made with meat, vegetables, etc., cooked in a hot sauce and then served with rice
curry
a type of sea creature with a shell, such as clams, oysters, mussels, shrimp, lobster, etc.
coquillage
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.
essayer
belonging to or following the methods or thoughts that are old as opposed to new or different ones
traditionnel
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
Corée du Sud
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 ball of ground meat, served mostly hot in a sauce
boulette de viande
a type of dried plant with a pleasant smell used to add taste or color to the food
épice
a type of heavy and sticky soil that is molded when wet and is baked to become hardened in pottery or ceramic making
argile
a container which is round, deep, and typically made of metal, used for cooking
casserole
a small green animal with smooth skin, long legs for jumping and no tail, that lives both in water and on land
grenouille
a soft, yellow food made from cream that we spread on bread or use in cooking
beurre
a type of sauce made with garlic, oil, lemon juice, and salt, used to add flavor to meat, fish, or vegetables
sauce à l'ail
a small, soft creature which carries a hard shell on its back and moves very slowly
escargot
(of a person) eager to try new ideas, exciting things, and take risks
aventureux
to cook food directly over or under high heat, typically on a metal tray
griller
to feel that someone or something is good, enjoyable, or interesting
aimer
a type of tall tropical plant that sugar can be extracted from its stems
canne à sucre
a specific way or process of doing something, particularly an established or systematic one
méthode
to cook food, usually in an oven, without any extra fat or liquid
cuire