TOEFL을 위한 고급 어휘 - 음식과 레스토랑

(of food) prepared according to Jewish law

코셔, 코셔식품

(of food) prepared according to Islamic law

할랄, 이슬람 법에 따라 준비된

safe or suitable for eating

식용의, 먹어도 되는

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

요리의

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

요법, 식이요법

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

식감, 질감

(of food) easy to chew or cut

부드러운, 연한

(of drinks) having a rich and intense flavor

풀바디, 풍부한

a vegetable

야채, 식물

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

바삭한, 껍질이 있는

(of food) containing starch in large amounts

전분이 많은, 전분이 들어간

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

자극적인, 강한

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

영양가 있는, 건강한

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

통곡물 식품, 전체 식품

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

오트밀, 오트밀 죽

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

통밀가루, 밀가루

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

효모, 이스트

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

전분

a small dish served before the main course as an appetizer

전채, 애피타이저

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

아페리티프

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

스튜, 조림

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

브로일하다, 그릴하다

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

수조리하다, 삶다

to make food look more delicious by decorating it

장식하다, 꾸미다

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

양념하다, 간을 맞추다

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

마리네이드하다, 재우다

to cut food into small cubes

주사위를 썰다, 큐브 모양으로 자르다

(of vegetables) cut into short narrow strips

줄리언

to quickly fry food in a small amount of hot oil

볶다, 소테하다

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

갈다, 부수다

to form and press dough or wet clay with the hands

반죽하다, 반죽하기

to crush food into a soft mass

으깨다, 퓨레로 만들다

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

해동하다, 녹이다

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

젓다, 섞다

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

외식하다, 식사를 하다

a restaurant that specializes in barbecued or roasted meat

로티세리, 로스트 고기 전문점

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

남은 음식 가방, 테이크아웃 백

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

핫플레이트, 열판

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

헤드 웨이터, 총지배인