Vocabulaire pour l'IELTS General (Score 6-7) - Nourriture et Boissons

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

a substance used to add sweetness to food or beverages

a substance taken from animals or plants and then processed so that it can be used in cooking

a substance that is added to food, cosmetics, or other products to prevent or slow down their spoilage or deterioration

meat of chickens, turkeys, and ducks

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

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

a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

a substance that is added in small quantities to something else to improve or preserve its quality, appearance, or effectiveness

food made from grain, eaten with milk particularly in the morning

a baked good made from dough or batter, often sweetened or filled with ingredients like fruit, nuts, or chocolate

a sweet creamy dish made with milk, sugar, and flour, served cold as a dessert

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

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.

a type of carbohydrate that cannot be broken down by the body and instead helps regulate bowel movements and maintain a healthy digestive system

a solid and natural substance that is not produced in the body of living beings but its intake is necessary to remain healthy

an extra amount of food that is served with the main course, such as salad

a meal eaten in the evening, typically lighter than dinner and often the last meal of the day

a small restaurant that is not expensive

(of food or a diet) having a low or lower amount of fat

(of food) altered in some way from its original state through various methods such as canning, freezing, or adding preservatives

(of food) having a high amount of fat

(of food) salty or spicy rather than sweet

(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

describing a person who is unable to eat a particular food because it makes them ill

(of food) likely to cause one to gain weight

(of food) having large pieces

(of food) containing starch in large amounts

juicy and full of flavor

containing a significant amount of nourishment

juicy and firm in texture when describing a fruit or vegetable

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