Entraînement Général IELTS (Band 6-7) - Nourriture et boissons
Ici, vous apprendrez quelques mots anglais liés à la nourriture et aux boissons qui sont nécessaires à l'examen IELTS de formation générale.
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a white powder that is used in baking products in order to make them rise and light
levure chimique
a substance taken from animals or plants and then processed so that it can be used in cooking
gras
a substance that is added to food, cosmetics, or other products to prevent or slow down their spoilage or deterioration
any type of plant whose pods contain seeds, such as peas and beans
légumineuse
a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell
levure
a substance that is added in small quantities to something else to improve or preserve its quality, appearance, or effectiveness
additif
food made from grain, eaten with milk particularly in the morning
céréales
a baked good made from dough or batter, often sweetened or filled with ingredients like fruit, nuts, or chocolate
pâte
a sweet creamy dish made with milk, sugar, and flour, served cold as a dessert
pudding
a mixture of proteins found in wheat and other cereal grains, responsible for the elastic texture of dough
a substance found in food such as meat, eggs, seeds, etc. which is an essential part of the diet and keeps the body strong and healthy
protéine
a substance that consists of hydrogen, oxygen, and carbon that provide heat and energy for the body, found in foods such as bread, pasta, fruits, etc.
hydrate de carbone
a type of carbohydrate that cannot be broken down by the body and instead helps regulate bowel movements and maintain a healthy digestive system
fibre
a solid and natural substance that is not produced in the body of living beings but its intake is necessary to remain healthy
minéral
an extra amount of food that is served with the main course, such as salad
accompagnement
a meal eaten in the evening, typically lighter than dinner and often the last meal of the day
souper
(of food or a diet) having a low or lower amount of fat
faible en matières grasses
(of food) altered in some way from its original state through various methods such as canning, freezing, or adding preservatives
(of food) having been left on heat for too long, resulting in a loss of moisture, flavor, and tenderness
not cooked sufficiently, resulting in a raw or partially cooked state
(of food, particularly cake and bread) not fresh anymore, due to exposure to air or prolonged storage
rassis
describing a person who is unable to eat a particular food because it makes them ill
intolérant à