本 Interchange - 中級 - ユニット4 - パート2
Here you will find the vocabulary from Unit 4 - Part 2 in the Interchange Intermediate coursebook, such as "steam", "tablespoon", "pour", etc.
レビュー
フラッシュカード
綴り
クイズ
to cook in hot oil or fat

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

焼く, ローストする
to cook using the steam of boiling water

蒸す, スチームする
an oval or round thing that is produced by a chicken and can be used for food

卵, たまご
the flesh of a chicken that we use as food

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

じゃがいも, ポテト
a round vegetable with many layers and a strong smell and taste

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

人参, にんじん
a soft fruit that is long and curved and has hard yellow skin

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

テーブルスプーン, 大さじ
a state of having a higher than normal temperature

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

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

かき混ぜる, 混ぜる
(of something in solid form) to turn into liquid form by being subjected to heat

溶ける, 融解する
to add spices or salt to food to make it taste better

味付けする, 調味する
before anything or anyone else in time, order, or importance

最初に, 第一に
after the thing mentioned

それから, その後
coming immediately after a person or thing in time, place, or rank

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

最後に, ついに
a type of pasta in very long thin pieces that is cooked in boiling water

スパゲッティ
a type of drop cookie with small chunks of chocolate

チョコチップクッキー, チョコレートチップクッキー
a spicy sauce made with chilis and tomatoes, widely used in Mexican cuisine

サルサ, 辛いソース
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

フレンチトースト, 卵トースト
a type of snack made from a type of corn kernel that expands and puffs up when heated

ポップコーン, 爆裂種
to cut something into pieces using a knife, etc.

刻む, 切る
to raise the temperature of something

温める, 加熱する
to make a container's liquid flow out of it

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

覆う, 隠す
to make food with heat

料理する, 調理する
to combine two or more distinct substances or elements to form a unified whole

混ぜる, 混合する
to crush food into a soft mass

つぶす, マッシュにする
a book that explains how a dish is cooked

料理本, レシピ本
a bell-shaped tropical fruit with bright green flesh, dark skin and a big stony seed

アボカド, ワニナシ
a round green fruit with a sour taste

ライム, 青レモン
to cool or refrigerate food or beverages to a lower temperature

冷やす, 冷蔵庫で冷やす
本 Interchange - 中級 |
---|
