Le livre Interchange - Intermédiaire - Unité 4 - Partie 2

to cook in hot oil or fat

frire, faire frire

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

rôtir

to cook using the steam of boiling water

cuire à la vapeur

a small animal from the crustacean family with ten legs that lives in the sea

crevette grise

an oval or round thing that is produced by a chicken and can be used for food

œuf

the flesh of a chicken that we use as food

poulet

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

potate

a round vegetable with many layers and a strong smell and taste

oignon

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

carotte

a soft fruit that is long and curved and has hard yellow skin

banane

a spoon of a large size which is used for serving food

cuillère à soupe

a state of having a higher than normal temperature

chaleur

to put something such as an ingredient, additional element, etc. together with something else

ajouter

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

mélanger

(of something in solid form) to turn into liquid form by being subjected to heat

fondre

to add spices or salt to food to make it taste better

assaisonner

before anything or anyone else in time, order, or importance

avant tout, en premier lieu

after the thing mentioned

ensuite, puis

coming immediately after a person or thing in time, place, or rank

suivant, prochain

used to introduce the last event or item in a series of related things

enfin

a type of pasta in very long thin pieces that is cooked in boiling water

spaghettis, spaghetti

a type of drop cookie with small chunks of chocolate

cookie, biscuit aux pépites de chocolat

a spicy sauce made with chilis and tomatoes, widely used in Mexican cuisine

sauce salsa

a breakfast food that is made by putting slices of bread in a mixture of eggs and milk, and then frying them in a pan until they are golden brown

pain perdu, toast brioché

a type of snack made from a type of corn kernel that expands and puffs up when heated

pop-corn

to cut something into pieces using a knife, etc.

couper, hacher

to raise the temperature of something

chauffer

to make a container's liquid flow out of it

verser, servir

to put something over something else in a way that hides or protects it

couvrir, recouvrir

to make food with heat

(faire) cuire, préparer, faire la cuisine, cuire

to combine different substances, elements, or ingredients together to create a unified whole

mélanger

to crush food into a soft mass

écraser, réduire en purée

a book that explains how a dish is cooked

livre de cuisine

a bell-shaped tropical fruit with bright green flesh, dark skin and a big stony seed

avocat

a round green fruit with a sour taste

citron vert

to cool or refrigerate food or beverages to a lower temperature

refroidir, rendre frais

a leafy herb that has a strong and slightly sour taste

coriandre