Entraînement Général IELTS (Band 6-7) - Nourriture et boissons

a white powder that is used in baking products in order to make them rise and light

levure chimique

a substance used to add sweetness to food or beverages

édulcorant

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

conservateur

meat of chickens, turkeys, and ducks

volaille

any type of plant whose pods contain seeds, such as peas and beans

légumineuse

the small seeds of wheat, corn, rice, and other such crops

céréales

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

gluten

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

a small restaurant that is not expensive

bistrot

(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

transformé

(of food) having a high amount of fat

grassouillet

(of food) salty or spicy rather than sweet

savoureux

(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

(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

(of food) likely to cause one to gain weight

qui fait grossir

(of food) having large pieces

avec de gros morceaux

(of food) containing starch in large amounts

riche en amidon

tender, juicy, and full of flavorful moisture

succulent

containing a significant amount of nourishment

substantiel

juicy and firm in texture when describing a fruit or vegetable

croquant

a type of seasoning or sauce that is used to add flavor to food

condiment