Adjectifs Décrivant les Expériences Sensorielles - Adjectifs de préparation des aliments

(of food) heated and ready for consumption

cuit, préparé

(of food) not having been heated or prepared for eating

cru, non cuit

(of food) having been left on heat for too long, resulting in a loss of moisture, flavor, and tenderness

trop cuit, surcuit

not cooked sufficiently, resulting in a raw or partially cooked state

mal cuit, pas assez cuit

cooked in very hot oil

frit, frite

cooked with dry heat, particularly in an oven

cuit au four, cuit

(of food) having been cooked by exposure to dry heat, typically in an oven or over an open flame, resulting in a crispy or browned exterior

rôti, cuit au four

having been cooked over direct heat, often on a grill, resulting in a charred or seared exterior

grillé, cuit au grill

(of food) preserved and stored in a sealed container, typically made of metal

en conserve, conservé

having been made at home, rather than in a factory or store, especially referring to food

fait maison, préparé à la maison

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

cru

(of food) having been cut into thin, flat pieces or segments

tranché, découpé

shredded into small pieces or fine fragments, typically using a grater

râpé, gratté

having a temperature that is only slightly warm

tiède, chaleur douce

having to do with the preparation, cooking, or presentation of food

culinaire

(of food) having portions or pieces small enough to be easily eaten in one or two bites

de petite taille, en portions individuelles