Manger, Boire et Servir de la Nourriture - Consistance et Texture

lacking moisture or liquid

sec

(of food) having a pleasant, dry, and hard texture or surface that is easily broken or crushed

croustillant

(of food) containing or cooked in a lot of oil

gras

showing a smooth, soft, and luxurious quality similar to the feel of velvet fabric

velouté

having a sweet taste, often resembling or containing sugar

sucré

having the sweet and rich taste or qualities of honey

mielé

damaged or altered by exposure to excessive heat or fire, resulting in a charred or blackened appearance and often an undesirable flavor

brûlé

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

(of food, particularly meat) hard to chew or cut

dur

substantial and satisfying, often with a rich and robust flavor

copieuse

having a soft and pulpy texture, often lacking firmness

pâteux

(of food) easy to chew or cut

tendre

weighing very little

léger

having a rich, creamy, and smooth flavor similar to butter

beurré

(of food) requiring to be chewed a lot in order to be swallowed easily

difficile à mâcher

having a smooth and soft texture

crémeux

easily breaking into small pieces when pressed

friable

(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

easily harmed or destroyed

délicat

having a soft and pliable quality reminiscent of raw or partially cooked dough, often characterized by a tender feel

pâteux

(of drinks) carbonated and having bubbles of gas

pétillant

having a texture that easily breaks into small, thin layers or pieces

flaky

light and soft in texture, giving a feeling of coziness or warmth

duveteux

having a soft and sticky consistency

collant

(of food) moist, flavorful, and full of delicious liquid

juteux

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

tender, juicy, and full of flavorful moisture

succulent

(of food) high in calories

calorifique

easy to chew, swallow, and process in the digestive system

digestible

(of food or similar products) containing little or no fat

sans matière grasse

(of food) likely to cause one to gain weight

qui fait grossir

(of food) making one's stomach feel full

farce

resembling or containing flour, often being dry, powdery, or soft

farineux

(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

mentholé

containing a lot of milk or made primarily from milk

au lait

(of food) having a liquid or watery consistency

liquide

(of food) having tough strands that are hard to chew

filandreu

(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

poudré

(of food or drink) containing a small amount of calories

basses calories