Lista de Palavras Nível C1 - Alimentos e Ingredientes

a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking

alcachofra

a long green vegetable with edible stems, used in cooking or eaten raw

espargos comestíveis

a plant of the mint family with aromatic leaves that are eaten raw or cooked

manjericão

a small hollow fruit, typically red or green, etc., used in cooking or eaten raw

Pimentão

the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable

couve-flor

a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food

funcho

a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form

gengibre

a plant of the onion family with layers of green leaves and a white stem, used in cooking

alho-porro

a type of vegetable with long green seed cases, used in cooking

an aromatic plant with curly green leaves, used for garnishing food or in cooking

salsa

a root vegetable with creamy flesh and white and purple skin, used in cooking

nabo

a plant having small aromatic leaves used for flavoring food

tomilho

a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.

lentilha

food that is made by baking a batter or dough in an oven

assados

very small pieces of bread, used in cooking especially for coating items of food before frying

farinha torrada

a small bread roll that is round and flat in shape

pão redondo pequeno

a sauce made with tomatoes, garlic, onion, vinegar, etc. that is usually served with barbecued food

molho de churrasco

a piece of fish fillet coated with breadcrumbs and then fried

peixe coberto com farinha de rosca

a soft white food made with mashed soybean

tofu

a small, dark, and dried grape that does not have seeds, particularly used in cakes

groselha

a small yellowish-green or red fruit with a sharp flavor, growing on thorny bushes

groselha

a tropical fruit with pink juicy flesh, native to Mexico and Central America

goiaba

a tomato-like fruit with orange skin that is bittersweet in taste

caqui

a yellow and hard fruit that looks like a pear and has a sweet smell, particularly used for making jam or jelly

marmelo

a type of tropical fruit whose skin is purple in color and has many seeds within, native to South America

passiflora eduli

a small orange-like fruit with sweet skin and bitter-tasting flesh

Kumquat

a type of dish made with layers of lasagna topped with meat or vegetables and sauce and then cooked, originated in Italy

lasanha

meat of chickens, turkeys, and ducks

carne de pássaro

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

ensopado (com carne e legumes)

a sweetened food made from cooked lemons, oranges, etc., used as a spread or filling

marmelada

a cold dessert with a smooth fluffy texture and with chocolate, fruit, etc.

mousse

a pie with no top filled with something sweet or savory

tarte

a thick sweet liquid made with sugar that is often used as a sauce

xarope

a type of flavor that is artificially made or is obtained from the beans of a tropical plant that adds a sweet taste and smell to the food

baunilha