TOEFL のための上級語彙 - 食事とレストラン

(of food) prepared according to Jewish law

コーシャー, コーシャ

(of food) prepared according to Islamic law

ハラール, イスラム法に従って調理された

safe or suitable for eating

食用の, 食べられる

having to do with the preparation, cooking, or presentation of food

料理の

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

レジメン, 食事指導

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

質感, テクスチャー

(of food) easy to chew or cut

柔らかい, やわらかい

(of drinks) having a rich and intense flavor

フルボディ, リッチで強い

a vegetable

野菜, 植物

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

カリカリの, 皮のある

(of food) containing starch in large amounts

でんぷん質の, でんぷんが豊富な

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

刺激的な, 強烈な

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

栄養のある, 健康的な

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

全粒食品, 健康食品

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

オートミール, オートミール粥

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

全粒小麦粉, 小麦全粒粉

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

酵母, イースト

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

デンプン

a small dish served before the main course as an appetizer

オードブル, 前菜

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

アペリティフ

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

シチュー, 煮込み料理

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

ブロイルする, グリルする

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

ポーチする, 煮る

to make food look more delicious by decorating it

飾る, デコレーションする

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

調味する, スパイスを加える

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

マリネする, 漬け込む

to cut food into small cubes

サイの形に切る, 角切りにする

(of vegetables) cut into short narrow strips

ジュリエンヌ

to quickly fry food in a small amount of hot oil

ソテーする, 炒める

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

挽く, 砕く

to form and press dough or wet clay with the hands

こねる, 練る

to crush food into a soft mass

つぶす, ピューレにする

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

解凍する, ほぐす

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

かき混ぜる, スクランブルする

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

外食する, レストランで食事する

a restaurant that specializes in barbecued or roasted meat

ロティサリー, ローストビーフの店

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

犬用バッグ, お持ち帰り袋

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

ホットプレート, 調理プレート

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

マイトレ・ドテル, レストランマネージャー