Le livre Total English - Intermédiaire Supérieur - Unité 7 - Leçon 1

a round metal container, which is deep and has a long handle and a lid, used for cooking

casserole, poêlon

a box-shaped piece of equipment with a front door that is usually part of a stove, used for baking, cooking, or heating food

four

containing sugar or having a taste that is like sugar

sucré, doux

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

cuire

an appliance shaped like a box that is used for heating or cooking food by putting food on top or inside the appliance

four à cuisiner

meat that is from a cow

bœuf

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

brouiller

having a strong taste that is unpleasant and not sweet

amer

a flat-bottomed pan with low sides and a long handle, typically used for frying and browning foods

poêle, poêle à frire

containing salt or having a taste that is like salt

salé, salée

to cook in hot oil or fat

frire, faire frire

a soft and juicy fruit that has a pit in the middle and its skin has extremely little hairs on it

pêche

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

rôtir

a large round vegetable with thick white, green or purple leaves, eaten raw or cooked

chou

to cook food in very hot water

bouillir

having a sharp acidic taste like lemon

aigre, acide

a spoon that is made of wood

cuillère en bois

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

griller

an aromatic plant with curly green leaves, used for garnishing food or in cooking

persil

a flat, typically round dish that we eat from or serve food on

assiette

a person who prepares and cooks food, especially as their job

cuisinier, cuisinière

a plant or a part of it that we can eat either raw or cooked

légume

someone who avoids eating meat or fish

végétarien, végétarienne

the instructions on how to cook a certain food, including a list of the ingredients required

recette

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

plat

(of meat) cooked for a short time in a way that the flesh is still red inside

saignant

related to foods that have not been exposed to heat or any form of cooking

cru

to move a spoon, etc. around in a liquid or other substance to completely mix it

mélanger

to repeatedly mix something using a spoon, fork, etc.

battre

to cut food or other things into thin, flat pieces

couper, couper en tranches, couper en rondelles, découper

to cut something into pieces using a knife, etc.

couper, hacher

to cut food into small pieces or shreds using a tool with sharp holes

râper

pleasing or agreeable to the sense of taste

savoureux