Sách Four Corners 4 - Đơn vị 3 Bài C

to combine two or more distinct substances or elements to form a unified whole

trộn, pha trộn

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

nướng, thiết bị nướng

the sense that we feel when we put food in our mouth

vị giác, hương vị

(of drink or food) having no pleasant or strong flavor

nhạt nhẽo, không có vị

containing salt or having a taste that is like salt

mặn, có vị mặn

having a sharp acidic taste like lemon

chua, cay

having a strong taste that gives your mouth a pleasant burning feeling

cay, nóng

containing sugar or having a taste that is like sugar

ngọt, ngọt ngào

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

kết cấu, bề mặt

(of food) requiring to be chewed a lot in order to be swallowed easily

dai, nhai nhiều

having a smooth and soft texture

mượt mà, kem mềm

firm and making a crisp sound when pressed, stepped on, or chewed

giòn, cứng

(of food) having a lot of liquid and tasting fresh or flavorful

nhiều nước, ngọt nước

having a thick consistency that clings to surfaces when in contact

dính, dính nhớt

(of something in solid form) to turn into liquid form by being subjected to heat

tan chảy, chảy ra

at an earlier point in time

trước, hồi trước

at a later time

sau, sau đó

used to show that something continues or lasts up to a specific point in time and often not happening or existing after that time

cho đến, đến khi

used in making a comparison between two things or persons

như, bằng

used to express that something happens at the same time or right after another thing

khi, một khi

a substance or material used in making a dish, product, or mixture

thành phần, nguyên liệu

a round, deep container with an open top, used for holding food or liquid

bát, tô

to cut something into pieces using a knife, etc.

chặt, cắt

to make a container's liquid flow out of it

rót, đổ

a round green fruit with a sour taste

táo chua, quả chanh