Vocabulário Essencial para o TOEFL - Comida e Restaurante

the specific taste that a type of food or drink has

sabor, aroma

having a sharp acidic taste like lemon

azedo, ácido

having a strong taste that is unpleasant and not sweet

amargo, áspero

(of food, particularly cake and bread) not fresh anymore, due to exposure to air or prolonged storage

dural, envelhecido

(of food) having a firm, dry texture that makes a sharp, crunching sound when broken or bitten

crocante, crocante

(of food) having large pieces

grosso, chunky

a dish that consists of eggs mixed together and cooked in a frying pan

omelete

a loaf of bread that is narrow and long

baguete

a layer of food that is spread over the top of a dish to make it taste or look better

recheio, cobertura

a meal eaten in the evening, typically lighter than dinner and often the last meal of the day

jantar, refeição leve

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

aperitivo, entrada

(of a restaurant, store, etc.) providing customers with the chance to serve themselves and then pay for it

autoatendimento, atendimento self-service

a meal with many dishes from which people serve themselves at a table and then eat elsewhere

buffet, bufê

a meal bought from a restaurant or store to be eaten somewhere else

comida para levar, takeaway

an extra amount of food that is served with the main course, such as salad

acompanhamento, prato de acompanhamento

a meal served late in the morning, as a combination of breakfast and lunch

brunch, café da manhã-almoço

an amount of food served to one person

porção, ração

pleasing or agreeable to the sense of taste

saboroso, delicioso

a method or style of cooking that is specific to a country or region

culinária, gastronomia

to repeatedly mix something using a spoon, fork, etc.

bater, misturar

to move a spoon, etc. around in a liquid or other substance to completely mix it

mexer, misturar

a sour liquid that is commonly used in cooking, cleaning, or to preserve food

vinagre

a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley

erva, planta aromática

the red or green fruit of a particular type of pepper plant, used in cooking for its hot taste

chili, pimenta

a long and thin vegetable with dark green skin

abobrinha, zucchini

milk from which almost all the fat content has been removed

leite desnatado, leite magro

a type of food similar to butter, made from vegetable oils or animal fats

margarina, manteiga vegetal

food made from grain, eaten with milk particularly in the morning

cereal

a drink that is not water

bebida, refresco

an alcoholic drink made by mixing several drinks together

coquetel

a type of fizzy water that can be mixed with other drinks such as gin or vodka

água tónica

(of drinks) containing bubbles or carbonation

espumante, com gás

(of a drink) not having bubbles in it

natural, sem gás

(of a fizzy drink) not having bubbles anymore

plano, sem bolhas

(particularly of alcoholic drinks) not mixed with anything

puros, não misturado

to drink a liquid by taking a small amount each time

beber em goles, sorver

a small tool with a pointy spiral metal for pulling out corks from bottles

saca-rolhas, abridor de garrafa