Vocabulaire Clé du Pain - Baguette

to break down food in the body and to absorb its nutrients and necessary substances

having a flavor that is pleasent to eat or drink

to maintain presence over a period

to decay or deteriorate until no longer suitable for use or consumption

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

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

a soft yellow food made from cream, used for spreading on bread and in cooking

a liquid that is smooth and thick, made from animals or plants, and used in cooking

to make something move by turning it over and over or from side to side repeatedly

the outer form or edges of something or someone

to cook food, usually in an oven, without any extra fat or liquid

not like another thing or person in form, quality, nature, etc.

gentle to the touch

a thin and crisp baked bread, originally made in Italy

(of two points) having an above-average distance between them

having opposite sides or surfaces that are close together

a part of an object, broken or cut from a larger one

a type of food made from flour, water and usually yeast mixed together and baked

receiving a lot of love and attention from many people

(of food) having a firm, dry texture that makes a sharp, crunching sound when broken or bitten

the particular taste and smell that a food or drink has

a type of vegetable having a strong smell and spicy flavor that is used in cooking

a plant whose leaves, seeds, or other parts are used for flavoring food, medicine, or fragrance

a country in southern Europe, with a long Mediterranean coastline

a period of one hundred years

a person whose job is to make bread, cakes, pastries, and similar baked goods, especially for sale

stiff or tough due to lack of moisture

(of food) requiring to be chewed a lot in order to be swallowed easily

to want or choose one person or thing instead of another because of liking them more

to put something briefly or partly into a liquid, usually to wet, coat, or soak it

a liquid or soft mixture served with food to add flavor

the point at which something, such as an event, a story, etc. begins

the food that we eat regularly during different times of day, such as breakfast, lunch, or dinner

a country in southern Europe, with a long Mediterranean coastline

a place where we pay to sit and eat a meal

to offer or present food or drink to someone

a soft, juicy fruit, usually red when ripe, that is eaten raw or cooked as a vegetable

a small meal that is usually eaten between the main meals or when there is not much time for cooking

different or better than what is normal

anything that takes place, particularly something important

an established way of thinking or doing something among a specific group of people

to make a loud, grinding sound, usually when something hard is pressed or broken