Livro Face2face - Intermediário - Unidade 2 - 2B
Aqui você encontrará o vocabulário da Unidade 2 - 2B do livro Face2Face Intermediate, como "grill", "churrasco", "fritar", etc.
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the act of preparing food by heat or mixing different ingredients
a culinária
a soft and juicy fruit that has a pit in the middle and its skin has extremely little hairs on it
pêssego
a seed growing in long pods on a climbing plant, eaten as a vegetable
feijão
a type of nut that could be eaten, growing underground in a thin shell
amendoim
the red or green fruit of a particular type of pepper plant, used in cooking for its hot taste
pimenta
a large fruit with a hard shell and edible white flesh inside containing a milky liquid
coco
a frame made of metal on which food is cooked over a fire
churrasqueira
a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.
farinha
a long fruit that has thin green skin and is used a lot in salads
pepino
a sweet large and tropical fruit that has brown skin, pointy leaves, and yellow flesh which is very juicy
abacaxi
a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley
erva
a type of dried plant with a pleasant smell used to add taste or color to the food
especiaria
a bell-shaped tropical fruit with bright green flesh, dark skin and a big stony seed
abacate
a flavorful liquid, served with food to give it a particular taste
molho
to cook small pieces of food over high heat by constantly moving them around in a pan
the thick, fatty part of milk that rises to the top when you let milk sit
nata
a hollow fruit with a sweet taste and green color, eaten raw or cooked
pimentão verde
a type of pepper with a very hot taste that is red in color
pimenta vermelha
a type of thin, long food made with flour and egg, eaten in a soup or with sauce
macarrão
a food that is made by baking fruits, vegetables, or meat inside one or multiple layers of pastry
torta
a plant or a part of it that we can eat either raw or cooked
vegetal