Connexion
Adjectifs Décrivant les Expériences Sensorielles - Adjectifs de préparation alimentaire
Ces adjectifs décrivent les méthodes et techniques utilisées dans la cuisine et la préparation des plats, transmettant des attributs comme "grillé", "cuit au four", "rôti", etc.
Réviser
Flashcards
Orthographe
Quiz
(of food) heated and ready for consumption
cuit, prêt à consommer
(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
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, grillé
(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, grillé
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, en boîte
having been made at home, rather than in a factory or store, especially referring to food
fait maison, artisanal
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, coupé en tranches
shredded into small pieces or fine fragments, typically using a grater
râpé, rapé
having a temperature that is only slightly warm
tiède, mou
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 la taille d'une bouchée, petit format
| Adjectifs Décrivant les Expériences Sensorielles |
|---|
