本 Four Corners 4 - ユニット 3 レッスン C

to combine two or more distinct substances or elements to form a unified whole

混ぜる, ミックスする

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

焼く（やく）, オーブンで焼く（おーぶんでやく）

the sense that we feel when we put food in our mouth

味わい (あじわい), テイスト

(of drink or food) having no pleasant or strong flavor

味のない, 無味

containing salt or having a taste that is like salt

塩辛い, 塩味の

having a sharp acidic taste like lemon

酸っぱい, すっぱくて

having a strong taste that gives your mouth a pleasant burning feeling

スパイシーな, 辛い

containing sugar or having a taste that is like sugar

甘い, 甘酸っぱい

the way that a certain type of food feels in one's mouth, whether it is hard, smooth, etc.

質感（しつかん）, 食感（しょっかん）

(of food) requiring to be chewed a lot in order to be swallowed easily

噛みごたえのある (かみごたえのある), 噛む必要がある (かむひつようがある)

having a smooth and soft texture

クリーミーな, 滑らかな

firm and making a crisp sound when pressed, stepped on, or chewed

カリカリ, パリパリ

(of food) having a lot of liquid and tasting fresh or flavorful

ジューシーな, 肉汁たっぷりの

having a thick consistency that clings to surfaces when in contact

粘り気のある, べたべたした

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

溶ける, 融ける

at an earlier point in time

前に, 以前に

at a later time

その後に, 後で

used to show that something continues or lasts up to a specific point in time and often not happening or existing after that time

〜まで, 〜までずっと

used in making a comparison between two things or persons

として, 同様に

used to express that something happens at the same time or right after another thing

～するとすぐに, ～したら

a substance or material used in making a dish, product, or mixture

材料 (ざいりょう), 成分 (せいぶん)

a round, deep container with an open top, used for holding food or liquid

ボウル, 器

to cut something into pieces using a knife, etc.

切る (きる), 刻む (きざむ)

to make a container's liquid flow out of it

注ぐ (そそぐ), 流し込む (ながしこむ)

a round green fruit with a sour taste

ライム, グリーンレモン