Le livre Total English - Élémentaire - Unité 4 - Leçon 1
Vous trouverez ici le vocabulaire de l'Unité 4 - Leçon 1 du manuel de cours Total English Elementary, tel que "fresh", "restaurant", "typique", etc.
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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
food that is quickly prepared and served, such as hamburgers, pizzas, etc.
fast-food
having or showing the usual qualities or characteristics of a particular group of people or things
typique
a sweet large and tropical fruit that has brown skin, pointy leaves, and yellow flesh which is very juicy
ananas
a large, round, and juicy fruit that is red on the inside and has green stripes on its hard and thick skin
pastèque
a drink made by mixing hot water with crushed coffee beans, which is usually brown
café
a soft and round fruit that is red and is used a lot in salads and many other foods
tomate
a small, shiny, and black-colored bean that has a somewhat oval shape and is commonly used in Latin American, Caribbean, and Asian cuisine
haricot noir,fève noire
any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish
fruits de mer
a small and short grain that is white or brown and usually grown and eaten a lot in Asia
riz
an edible marine bivalve with a white internal muscle that opens and closes the shells and causes it to swim
coquille Saint-Jacques
a sweet sauce that is taken from the sap of the sugar maple, often served with pancakes
sirop d'érable
a flat round cake that is thin and is made with milk, eggs, and flour, cooked on a hot surface, typically a griddle or frying pan
pancake
a dish of vegetables or meat cooked at a low temperature in liquid in a closed container
ragoût
a type of dried plant with a pleasant smell used to add taste or color to the food
épice
a small fruit with a seed inside a hard shell that grows on some trees
noix
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried
potate
a cooked sausage, usually made from beef, pork, or a combination of both