Liste de Mots Niveau C1 - Faire la Cuisine

a mixture consisting of flour, milk, and eggs, used for making pancakes, or for covering food before frying

pâte

to combine different substances together

mélanger

to cut a piece of cooked meat into smaller pieces

découper

to cook food by holding it under oil

faire frire

to cause something frozen become warmer to melt away the ice or frost

décongeler

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

digérer

to crush food into a soft mass

écraser, réduire en purée

to warm previously cooked food

réchauffer

to cut food into small pieces or shreds using a tool with sharp holes

râper

to crush something into small particles by rubbing or pressing it against a hard surface

hacher

to cook something at a temperature just below boiling, allowing it to bubble gently

faire mijoter, mitonner

to cook using the steam of boiling water

cuire à la vapeur

to cook something at a low temperature in liquid in a closed container

mijoter, faire mijoter, cuire en ragoût

‌to make already cooked food warm again

réchauffer

to mix ingredients with a wire whisk or fork in cooking or baking to achieve a specific texture

fouetter

to force liquid out of something by firmly twisting or pressing it

presser

(of drink or food) having no pleasant or strong flavor

fade, sans goût, insipide

(of food) having large pieces

avec de gros morceaux

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

difficile à mâcher, caoutchouteux

having a smooth and soft texture

crémeux, onctueux

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

croustillant

firm and making a crisp sound when pressed, stepped on, or chewed

croquant

(of food) preserved and sold in a can

en conserve, en boîte

the feeling of wanting food

appétit

a large and formal meal for many people, often for a special event

banquet

a meal with fine food or a large meal for many people celebrating a special event

festin, gueuleton, banquet

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

brunch

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

buffet

a time in the early evening or afternoon when people have a light meal

heure du thé, goûter

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

tire-bouchon

objects that are made of glass, particularly ones used for eating and drinking

verrerie

a deep dish with a lid, used for serving soup

soupière