Insight - Intermédiaire supérieur - Unité 8 - 8D

to ask for something, especially food, drinks, services, etc. in a restaurant, bar, or shop

commander

an amount of food served to one person

portion

food that is made in a special way as part of a meal

plat

a selection or variety of food or drink, often of a particular type or from a certain region

cuisine

a fixed amount of something that is officially allowed to each person during a particular time, especially during a war or other period of shortage

ration

a meal bought from a restaurant or store to be eaten somewhere else

à emporter

a small meal that is usually eaten between the main meals or when there is not much time for cooking

collation

a large and formal meal for many people, often for a special event

banquet

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

cuire

to grill food over fire, adding flavor with marinades or spices

faire des grillades

to cook food in very hot water

bouillir

to cook in hot oil or fat

faire frire

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

griller

to cook food, especially fish, in a small amount of boiling water or another liquid

pocher

to cook something, especially meat, over a fire or in an oven for an extended period

rôtir

to mix an egg yolk with its egg whites and then cook it, usually with milk or butter

battre

to cook using the steam of boiling water

cuire à la vapeur

to cook something at a low temperature in liquid in a closed container

mijoter

to cook small pieces of meat or vegetables by constantly moving them around in very hot oil

sauter

to make food such as bread or cheese brown by heating it

griller