Vocabolario avanzato per TOEFL - Cibo e Ristorante

(of food) prepared according to Jewish law

kosher

(of food) prepared according to Islamic law

halal

safe or suitable for eating

commestibile

relating to or used in the preparation of food or cooking

culinario

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

regime

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

tenero

(of drinks) having a rich and intense flavor

corposo

a vegetable

ortaggio

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

croccante

(of food) containing starch in large amounts

amidaceo

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

pungente

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

nutritivo

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

cibi integrali

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

fiocchi d'avena

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

farina di grano tenero

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

lievito

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

amido

a small dish served before the main course as an appetizer

antipasto

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

aperitivo

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

stufato

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

grigliare

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

poachare

to make food look more delicious by decorating it

guarnire

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

condire

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

marinare

to cut food into small cubes

dare a cubetti

(of vegetables) cut into short narrow strips

julienne

to quickly fry food in a small amount of hot oil

saltare

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

macinare

to form and press dough or wet clay with the hands

impastare

to crush food into a soft mass

schiacciare

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

scongelare

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

sbattere

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

cena fuori

a restaurant that specializes in barbecued or roasted meat

rotisserie

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

sacca da asporto

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

piano cottura

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

maître