Le livre Interchange - Intermédiaire - Unité 4 - Partie 1

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

grillé, cuit au barbecue

flesh from a fish that we use as food

poisson

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, cari, cary, carry

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

lait de coco, crème de coco

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

essayer, tester, goûter

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

Liban

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

Singapour

the largest country in both South America and Latin America

Brésil

a young sheep, especially one that is under one year

agneau

meat that is from a cow

bœuf

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

boulette de viande

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

yaourt

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, sauce aillée

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

entrée, amuse-gueule, hors-d'œuvre

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, aventurier

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

manger

to make an effort or attempt to do or have something

essayer

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, aimer bien, apprécier

to move over a particular distance

aller

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

canne à sucre

someone who avoids eating meat or fish

végétarien, végétarienne

not commonly happening or done

inhabituel

the specific taste that a type of food or drink has

goût

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

to cook food in very hot water

bouillir