Livro Interchange - Intermediário - Unidade 4 - Parte 1

cooked using a grill or open flame, often resulting in a charred or smoky flavor

grelhado, assado

flesh from a fish that we use as food

peixe, carne de peixe

containing a high amount of fat, sugar, or other indulgent ingredients

rico, delicioso

a variety of dishes originating from South Asia, typically made with meat, vegetables, etc., cooked in a hot sauce and then served with rice

curry, prato de curry

a type of sea creature with a shell, such as clams, oysters, mussels, shrimp, lobster, etc.

marisco, molusco

a white and creamy liquid made from coconut flesh, used as a substitute for dairy milk

leite de coco, creme de coco

to test something by doing or using it to find out if it is suitable, useful, good, etc.

tentar, experimentar

belonging to or following the methods or thoughts that are old as opposed to new or different ones

tradicional, clássico

a country located in the Middle East, bordered by Syria to the north and east, Israel to the south, and the Mediterranean Sea to the west

Líbano

a country located in East Asia, sharing a border with North Korea to the north, and China and Japan to the east and west respectively

Coreia do Sul

a small island country in Southeast Asia, known for its modern economy, diverse population, and efficient transportation system, which is considered to be a wealthy nation

Cingapura

the largest country in both South America and Latin America

Brasil

a young sheep, especially one that is under one year

cordeiro

meat that is from a cow

carne de vaca

a ball of ground meat, served mostly hot in a sauce

almôndega, bola de carne

a thick liquid food that is made from milk and is eaten cold

iogurte, iogurte

a type of dried plant with a pleasant smell used to add taste or color to the food

especiaria, condimento

a type of heavy and sticky soil that is molded when wet and is baked to become hardened in pottery or ceramic making

argila, barro

a container which is round, deep, and typically made of metal, used for cooking

panela, tacho

a small green animal with smooth skin, long legs for jumping and no tail, that lives both in water and on land

sapo

a soft, yellow food made from cream that we spread on bread or use in cooking

manteiga

a type of sauce made with garlic, oil, lemon juice, and salt, used to add flavor to meat, fish, or vegetables

molho de alho, sopa de alho

a small dish that is eaten before the main part of a meal

aperitivo, entrada

a small, soft creature which carries a hard shell on its back and moves very slowly

caracol

(of a person) eager to try new ideas, exciting things, and take risks

aventuroso, corajoso

to put food into the mouth, then chew and swallow it

comer, ingerir

to make an effort or attempt to do or have something

tentar, experimentar

to cook food directly over or under high heat, typically on a metal tray

grelhar, assar na grelha

to feel that someone or something is good, enjoyable, or interesting

gostar, apreciar

to move over a particular distance

ir, mover-se

a type of tall tropical plant that sugar can be extracted from its stems

cana-de-açúcar, cana

someone who avoids eating meat or fish

vegetariano, vegetariana

not commonly happening or done

incomum, extraordinário

the specific taste that a type of food or drink has

sabor, aroma

a specific way or process of doing something, particularly an established or systematic one

método, procedimento

to cook food, usually in an oven, without any extra fat or liquid

assar, cozinhar

to cook food in very hot water

ferver, cozinhar