Manger, Boire et Servir de la Nourriture - Consistance et Texture
Ici, vous apprendrez quelques mots anglais liés à la consistance et à la texture, tels que « croustillant », « lisse » et « pâteux ».
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(of food) having a pleasant, dry, and hard texture or surface that is easily broken or crushed
croustillant
showing a smooth, soft, and luxurious quality similar to the feel of velvet fabric
velouté
damaged or altered by exposure to excessive heat or fire, resulting in a charred or blackened appearance and often an undesirable flavor
brûlé,carbonisé
heavily seasoned with spices and then cooked at high heat until the spices form a dark, crusty coating on the surface of the food
noirci,épicé
having a rich, creamy, and smooth flavor similar to butter
beurré,crémeux
(of food) requiring to be chewed a lot in order to be swallowed easily
difficile à mâcher
(of food) firm and making a sharp sound when bitten or chewed
croquant
(of food) having a hard or crisp covering or outer layer
croustillant
having a soft and pliable quality reminiscent of raw or partially cooked dough, often characterized by a tender feel
having a texture that easily breaks into small, thin layers or pieces
having a fine and smooth surface that is pleasant to the touch
soyeux
having a thick consistency that clings to surfaces when in contact
adhésif
having a surface that is even and free from roughness or irregularities
lisse
(of substances) challenging for the body to break down and digest
indigeste
containing menthol, imparting a cooling and refreshing quality, often associated with medicinal or soothing properties
(of food) high in carbohydrates and heavy, making one feel very full
lourd
having a texture that is dry, powdery, crumbly, and similar to chalk
(of food or drink) containing a small amount of calories
basses calories