Il libro English File - Avanzato - Lezione 9B

cooked in extremely hot liquids

bollito

having been cut or divided into small pieces or fragments

tritare

an aromatic plant with curly green leaves, used for garnishing food or in cooking

prezzemolo

(of food) cooked by being fully submerged in hot oil

fritto

a ring-shaped slice of onion that is dipped in batter or bread crumbs and then fried until crispy, often served as a snack or a side dish

anello di cipolla

cheese that has been shredded or grated into small pieces using a grater or other similar tool

formaggio grattugiato

having been cooked over direct heat, often on a grill, resulting in a charred or seared exterior

grigliata

potatoes that are boiled and then crushed to become soft and smooth

purè

changed into a liquid state as a result of being heated

sciogliere

a type of food that is brown and sweet and is made from ground cocoa seeds

cioccolato

to cut meat or other food into very small pieces, usually using a meat grinder or a sharp knife

tritare

meat that is from a cow

manzo

having had the outer skin or layer removed, commonly from fruits or vegetables

pelato

a marine crustacean with a compressed abdomen that is cooked as food

gambero

an egg that has been cooked by being gently simmered in water without its shell

uovo in camicia

a dish made by cooking a lamb in an oven or over an open flame until the meat is crispy on the outside and tender on the inside

agnello arrosto

a dish made by beating eggs together in a bowl and then cooking them in a pan while stirring

uova strapazzate

bread that has been cut into several individual pieces of equal size

pane a fette

cooked using the steam of boiling water

al vapore

an edible bivalve mollusk with a dark shell that is found in saltwater or freshwater habitats

mitili

cooked slowly in a liquid until it becomes tender and flavorful

stufare

a small round fruit with juicy flesh and purple or yellow skin and a pit

prugno

feeling very full or overeaten, as if one has eaten too much food

farcire

the cut of meat from the breast of a chicken, typically boneless and skinless

petto di pollo

having been subjected to heat, often resulting in a warm, browned, or crisp texture

tostare

two pieces of bread with cheese, meat, etc. between them

panino

cream that has been beaten by a mixer or whisk until it becomes light and fluffy

panna

an object that is used for cooking or eating

utensile

a flat, rectangular metal pan that is used for baking and cooking food in the oven

teglia

a flat board used in the kitchen for cutting vegetables, fruits, meat, and other food items

tagliere

a plastic or metal bowl with many holes that is used for separating water from washed or cooked food

colino

an electric kitchen appliance used to chop, slice, shred, or puree food

robot da cucina

a flat-bottomed pan with low sides and a long handle, typically used for frying and browning foods

padella per friggere

a bowl typically used in cooking and baking for combining ingredients

ciotola di miscelazione

a round metal container, which is deep and has a long handle and a lid, used for cooking

casseruola

a device used to weigh people or objects

scala

a tool with many small holes and a wire net used for separating solid materials from smaller ones or liquids

setaccio

a kitchen tool with a broad and flat part on one end, used for turning and lifting food

spatola

‌a handheld object with small pieces of curved wire used for whipping cream or eggs

frullino

a type of pasta in very long thin pieces that is cooked in boiling water

spaghetti

a soft cake that is small and round

biscotto

to make a person or thing ready for doing something

preparare

things that people and animals eat, such as meat or vegetables

cibo

the flesh of a chicken that we use as food

pollo

an oval or round thing that is produced by a chicken and can be used for food

uovo

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

patata

an animal with a tail, gills and fins that lives in water

pesce

a small and short grain that is white or brown and usually grown and eaten a lot in Asia

riso

cooked with dry heat, particularly in an oven

cuocere

a soft, sweet fruit with a thin skin and many small seeds, often eaten fresh or dried

fico

cooked using a grill or open flame, often resulting in a charred or smoky flavor

barbecue

meat from a pig, eaten as food

carne di maiale

a piece of meat with one or more rib bones

costolette

a piece of boneless meat or fish cut from near the ribs of an animal

filetto

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

omelette