Il libro Interchange - Intermedio - Unità 4 - Parte 2

to cook in hot oil or fat

friggere

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

arrostire

to cook using the steam of boiling water

esalare vapore

a small animal from the crustacean family with ten legs that lives in the sea

gambero

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

uovo

the flesh of a chicken that we use as food

pollo

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

patata

a round vegetable with many layers and a strong smell and taste

cipolla

a long orange vegetable that grows beneath the ground and is eaten cooked or raw

carota

a soft fruit that is long and curved and has hard yellow skin

banano

a spoon of a large size which is used for serving food

cucchiaio

a state of having a higher than normal temperature

caldo

to put something such as an ingredient, additional element, etc. together with something else

aggiungere, inserire

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

mescolare

(of something in solid form) to turn into liquid form by being subjected to heat

fondere

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

condire

before anything or anyone else in time, order, or importance

primo

after the thing mentioned

allora

coming immediately after a person or thing in time, place, or rank

prossimo

used to introduce the last event or item in a series of related things

alla fine

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

spaghetti

a type of drop cookie with small chunks of chocolate

biscotto al cioccolato

a spicy sauce made with chilis and tomatoes, widely used in Mexican cuisine

salsa

a breakfast food that is made by putting slices of bread in a mixture of eggs and milk, and then frying them in a pan until they are golden brown

toast alla francese, pane dorato

a type of snack made from a type of corn kernel that expands and puffs up when heated

popcorn

to cut something into pieces using a knife, etc.

tritare

to raise the temperature of something

calore

to make a container's liquid flow out of it

versare

to put something over something else in a way that hides or protects it

coprire, ricoprire

to make food with heat

cucinare

to combine different substances, elements, or ingredients together to create a unified whole

mescolare

to crush food into a soft mass

macerare

a book that explains how a dish is cooked

ricettario

a bell-shaped tropical fruit with bright green flesh, dark skin and a big stony seed

avocado

a round green fruit with a sour taste

lime

to cool or refrigerate food or beverages to a lower temperature

raffreddare, refrigerare

a leafy herb that has a strong and slightly sour taste

coriandolo