Geavanceerde Woordenschat voor de TOEFL - Eten en restaurant

(of food) prepared according to Jewish law

kosher, koshere

(of food) prepared according to Islamic law

halal, volgens de islamitische wet bereid

safe or suitable for eating

eetbaar, geschikt om te eten

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

culinair

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

regime, dieetplan

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

textuur, consistentie

(of food) easy to chew or cut

mals, zacht

(of drinks) having a rich and intense flavor

volmondig, rijk

a vegetable

groente, plant

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

knapperig, hard

(of food) containing starch in large amounts

zetmeelachtig, rijk aan zetmeel

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

doordringend, scherp

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

voedzaam, gezond

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

volwaardige voeding, gezonde voeding

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

havermout, havermoutpap

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

volkorenmeel, meel van hele granen

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

gist, bakgist

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, voorgerecht

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, ragout

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

grillen, roosteren

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

pocheren, koken

to make food look more delicious by decorating it

versieren, decoreren

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

kruiden, op smaak brengen

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

marineren, inleggen

to cut food into small cubes

in blokjes snijden, in kubussen snijden

(of vegetables) cut into short narrow strips

julienne

to quickly fry food in a small amount of hot oil

bakken, sauteren

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

malen, vermalen

to form and press dough or wet clay with the hands

kneden, verwerken

to crush food into a soft mass

pletten, pureesteken

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

ontdooien, ontdooien

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

klutsen, roeren

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

uit eten gaan, in een restaurant dineren

a restaurant that specializes in barbecued or roasted meat

rotisserie, gegrild vlees restaurant

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

afhaalzak, overgebleven eten tas

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

hete plaat, kookplaat

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

ober, restaurantmanager