Geavanceerde Woordenschat voor de TOEFL - Eten en restaurant

(of food) prepared according to Jewish law

kosher

(of food) prepared according to Islamic law

halal

safe or suitable for eating

eetbaar

relating to or used in the preparation of food or cooking

culinair

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.

textuur

(of food) easy to chew or cut

mals

(of drinks) having a rich and intense flavor

volmondig

a vegetable

groente

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

knapperig

(of food) containing starch in large amounts

zetmeelachtig

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

doordringend

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

voedzaam

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

volwaardige voeding

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

havermout

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

volkorenmeel

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

gist

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

zetmeel

a small dish served before the main course as an appetizer

hapje

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

aperitief

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

stoofpot

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

grillen

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

pocheren

to make food look more delicious by decorating it

versieren

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

kruiden

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

marineren

to cut food into small cubes

in blokjes snijden

(of vegetables) cut into short narrow strips

julienne

to quickly fry food in a small amount of hot oil

bakken

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

malen

to form and press dough or wet clay with the hands

kneden

to crush food into a soft mass

pletten

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

ontdooien

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

klutsen

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

uit eten gaan

a restaurant that specializes in barbecued or roasted meat

rotisserie

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

afhaalzak

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

hete plaat

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

ober