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Échange - 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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Interchange - Intermediate
barbecued

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

grillé

grillé

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[Adjectif]
fish

flesh from a fish that we use as food

poisson

poisson

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[nom]
rich

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

riche

riche

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[Adjectif]
curry

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

curry

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[nom]
shellfish

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

fruit de mer

fruit de mer

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[nom]
coconut milk

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

lait de coco

lait de coco

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[nom]
to try

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

essayer

essayer

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[verbe]
traditional

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

traditionnel

traditionnel

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[Adjectif]
Lebanon

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

Liban

Liban

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[nom]
South Korea

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

Corée du Sud

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[nom]
Singapore

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

Singapour

Singapour

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[nom]
Brazil

the largest country in both South America and Latin America

Brésil

Brésil

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[nom]
lamb

a young sheep, especially one that is under one year

agneau

agneau

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[nom]
beef

meat that is from a cow

bœuf

bœuf

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[nom]
meatball

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

boulette de viande

boulette de viande

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[nom]
yogurt

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

yaourt

yaourt

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[nom]
spice

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

épice

épice

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[nom]
clay

a type of heavy and sticky soil that is molded when wet and is baked to become hardened in pottery or ceramic making

argile

argile

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[nom]
pot

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

casserole

casserole

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[nom]
frog

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

grenouille

grenouille

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[nom]
butter

a soft, yellow food made from cream that we spread on bread or use in cooking

beurre

beurre

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[nom]
garlic sauce

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

sauce à l'ail

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[nom]
appetizer

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

apéritif

apéritif

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[nom]
snail

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

escargot

escargot

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[nom]
adventurous

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

aventureux

aventureux

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[Adjectif]
to eat

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

manger

manger

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[verbe]
to try

to make an effort or attempt to do or have something

essayer

essayer

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[verbe]
to grill

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

griller

griller

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[verbe]
to like

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

aimer

aimer

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[verbe]
to go

to move over a particular distance

aller

aller

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[verbe]
sugar cane

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

canne à sucre

canne à sucre

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[nom]
vegetarian

someone who avoids eating meat or fish

végétarien

végétarien

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[nom]
unusual

not commonly happening or done

inhabituel

inhabituel

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[Adjectif]
flavor

the specific taste that a type of food or drink has

saveur

saveur

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[nom]
method

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

méthode

méthode

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[nom]
to bake

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

cuire

cuire

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[verbe]
to boil

to cook food in very hot water

bouillir

bouillir

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[verbe]
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