Vocabulaire essentiel pour le TOEFL - Alimentation et restauration

the specific taste that a type of food or drink has

saveur

having a sharp acidic taste like lemon

acide

having a strong taste that is unpleasant and not sweet

amer

(of food, particularly cake and bread) not fresh anymore, due to exposure to air or prolonged storage

rassis

(of food) having a pleasant, dry, and hard texture or surface that is easily broken or crushed

croustillant

(of food) having large pieces

gros morceaux

a dish that consists of eggs mixed together and cooked in a frying pan

omelette

a loaf of bread that is narrow and long

baguette

a layer of food that is spread over the top of a dish to make it taste or look better

garniture

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

dîner

a small dish that is eaten before the main part of a meal

apéritif

(of a restaurant, store, etc.) providing customers with the chance to serve themselves and then pay for it

système de libre-service

a meal with many dishes from which people serve themselves at a table and then eat elsewhere

buffet

a meal bought from a restaurant or store to be eaten somewhere else

à emporter

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

accompagnement

a meal served late in the morning, as a combination of breakfast and lunch

brunch

an amount of food served to one person

portion

pleasing or agreeable to the sense of taste

savoureux

a method or style of cooking that is specific to a country or region

cuisine

to repeatedly mix something using a spoon, fork, etc.

battre

to move a spoon, etc. around in a liquid or other substance to completely mix it

remuer

a sour liquid that is commonly used in cooking, cleaning, or to preserve food

vinaigre

a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley

herbe

the red or green fruit of a particular type of pepper plant, used in cooking for its hot taste

piment

a long and thin vegetable with dark green skin

courgette

milk from which almost all the fat content has been removed

lait écrémé

a type of food similar to butter, made from vegetable oils or animal fats

margarine

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

céréales

a drink that is not water

boisson

an alcoholic drink made by mixing several drinks together

cocktail

a type of fizzy water that can be mixed with other drinks such as gin or vodka

tonique

(of drinks) containing bubbles or carbonation

pétillant

(of a drink) not having bubbles in it

plat

(of a fizzy drink) not having bubbles anymore

plat

(particularly of alcoholic drinks) not mixed with anything

pur

to drink a liquid by taking a small amount each time

siroter

a small tool with a pointy spiral metal for pulling out corks from bottles

tire-bouchon