Vocabulaire Avancé pour le TOEFL - Nourriture et Restaurant

(of food) prepared according to Jewish law

(of food) prepared according to Islamic law

safe or suitable for eating

having to do with the preparation, cooking, or presentation of food

a set of instructions given to someone regarding what they should eat or do to maintain or restore their health

the way that a certain type of food feels in one's mouth, whether it is hard, smooth, etc.

(of food) easy to chew or cut

(of drinks) having a rich and intense flavor

a vegetable

(of food) having a hard or crisp covering or outer layer

(of food) containing starch in large amounts

having a strong, sharp smell or taste that can be overpowering and somewhat unpleasant

(of food) nutritious, healthy, and beneficial for one's well-being

food that contains little or no artificial substance and is considered healthy

a thick, soft food from ground oats, eaten usually for breakfast

an unbleached flour that is made by grinding whole grains of wheat

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

a white carbohydrate food substance that exists in flour, potatoes, rice, etc.

a small dish served before the main course as an appetizer

a drink, particularly alcoholic, consumed before a meal to stimulate one's appetite

a dish of vegetables or meat cooked at a low temperature in liquid in a closed container

to cook food, especially meat or fish, under or over direct heat

to cook food, especially fish, in a small amount of boiling water or another liquid

to make food look more delicious by decorating it

to add spices or salt to food to make it taste better

to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking

to cut food into small cubes

(of vegetables) cut into short narrow strips

to quickly fry food in a small amount of hot oil

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

to form and press dough or wet clay with the hands

to crush food into a soft mass

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

to mix an egg yolk with its egg whites and then cook it, usually with milk or butter

to have dinner in a restaurant or at someone else's home

a restaurant that specializes in barbecued or roasted meat

a bag for taking home one's leftover food in a restaurant

a small appliance with a metal or ceramic surface used for cooking or reheating food

someone who is in charge of the waiters and waitresses of a restaurant