Sách Four Corners 4 - Đơn vị 3 Bài C

to combine different substances, elements, or ingredients together to create a unified whole

trộn, hòa trộn

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

nướng, nấu

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

hương vị, vị giác

(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, mặn mòi

having a sharp acidic taste like lemon

chua, chua chát

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

cay, đậm đà

containing sugar or having a taste that is like sugar

ngọt, có đường

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

kết cấu, độ đặc

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

dai, khó nhai

having a smooth and soft texture

kem, mịn

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

giòn, giòn tan

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

nhiều nước, thấm mát

having a thick consistency that clings to surfaces when in contact

dính, keo

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

tan chảy, làm tan chảy

at an earlier time

trước đây, trước

at a later time

sau đó, sau

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

đến, cho đến khi

used in making a comparison between two things or persons

như, bằng

as soon as

khi nào, một khi

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

nguyên liệu, thành phần

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

bát, chén

to cut something into pieces using a knife, etc.

thái, cắt

to make a container's liquid flow out of it

đổ, dội

a round green fruit with a sour taste

chanh xanh