Le livre Interchange - Intermédiaire - Unité 4 - Partie 2

to cook food in hot oil or fat

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

to cook using the steam of boiling water

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

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

the meat of a chicken eaten as food

the starchy edible tuber of a plant, commonly cooked and eaten as a vegetable

a round, layered vegetable with a strong smell and flavor, formed from the bulb of an onion plant

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

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

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

a state of having a higher than normal temperature

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

to mix a liquid or other substance by moving a spoon or similar object around in it

to change from a solid into a liquid, usually because of heat

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

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

after the thing mentioned

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

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

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

a type of drop cookie with small chunks of chocolate

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

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

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

to cut something into pieces with a knife, axe, or other sharp tool

to raise the temperature of something

to make a container's liquid flow out of it

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

to make food with heat

to combine two or more distinct substances or elements to form a unified whole

to crush food into a soft mass

a book that explains how a dish is cooked

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

a round green fruit with a sour taste

to cool or refrigerate food or beverages to a lower temperature

a leafy herb that has a strong and slightly sour taste