Vocabulaire Avancé pour le TOEFL - Nourriture et Restaurant

(of food) prepared according to Jewish law

kasher, casher, cachère

(of food) prepared according to Islamic law

halal

safe or suitable for eating

comestible

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

culinaire

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

régime

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

texture

(of food) easy to chew or cut

tendre

(of drinks) having a rich and intense flavor

qui a du corps

a vegetable

légumes

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

croustillant

(of food) containing starch in large amounts

riche en amidon, riche en féculents

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

âpre, très fort

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

sain

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

aliment complet

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

porridge

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

farine complète

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

levure

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

amidon

a small dish served before the main course as an appetizer

hors-d'œuvre

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

apéritif

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

ragoût, civet, pot-au-feu

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

griller

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

pocher

to make food look more delicious by decorating it

garnir

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

assaisonner

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

marinader

to cut food into small cubes

couper en dés, découper en dés

(of vegetables) cut into short narrow strips

en julienne

to quickly fry food in a small amount of hot oil

faire sauter

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

hacher

to form and press dough or wet clay with the hands

pétrir, malaxer

to crush food into a soft mass

écraser, réduire en purée

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

décongeler

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

brouiller

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

dîner en ville, dîner dehor

a restaurant that specializes in barbecued or roasted meat

rôtissoire

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

doggy bag

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

plaque chauffante

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

maître d'hôtel