Il libro Interchange - Intermedio - Unità 4 - Parte 2
Qui troverai il vocabolario dell'Unità 4 - Parte 2 nel libro di testo Interchange Intermediate, come "steam", "tablespoon", "pour", ecc.
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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

tostata francese, fette di pane alla francese
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, coprire con
to combine two or more distinct substances or elements to form 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, rinfrescare
