Il libro Total English - Intermedio Superiore - Unità 7 - Riferimenti - Parte 1

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

casseruola

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

padella per friggere

a spoon that is made of wood

cucchiaio di legno

a box-shaped piece of equipment with a front door that is usually part of a stove, used for baking, cooking, or heating food

forno

an appliance shaped like a box that is used for heating or cooking food by putting food on top or inside the appliance

fornello

a person who prepares and cooks food, especially as their job

cuoco

a flat, typically round dish that we eat from or serve food on

piatto

food that is made in a special way as part of a meal

piatto

the instructions on how to cook a certain food, including a list of the ingredients required

ricetta

containing sugar or having a taste that is like sugar

dolce, soave

having a strong taste that is unpleasant and not sweet

amaro

containing salt or having a taste that is like salt

salato

having a sharp acidic taste like lemon

agro

(of meat) cooked for a short time in a way that the flesh is still red inside

raro

related to foods that have not been exposed to heat or any form of cooking

crudo

to cook food, usually in an oven, without any extra fat or liquid

cuocere

to cook something, especially meat, over a fire or in an oven for an extended period

arrostire

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

arrampicarsi

to cook in hot oil or fat

friggere

to cook food directly over or under high heat, typically on a metal tray

arrostire, cuocere alla griglia

to cook food in very hot water

bollire

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

mescolare

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

sbattere

to cut food or other things into thin, flat pieces

affettare

to cut something into pieces using a knife, etc.

tritare

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

munire di grata

meat that is from a cow

manzo

a large round vegetable with thick white, green or purple leaves, eaten raw or cooked

cavolo

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

prezzemolo

a soft and juicy fruit that has a pit in the middle and its skin has extremely little hairs on it

pesco

pleasing or agreeable to the sense of taste

saporito