Sách Interchange - Trung cấp - Đơn vị 4 - Phần 2
Here you will find the vocabulary from Unit 4 - Part 2 in the Interchange Intermediate coursebook, such as "steam", "tablespoon", "pour", etc.
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Đố vui
to cook in hot oil or fat

chiên, rán
to cook something, especially meat, over a fire or in an oven for an extended period

nướng, quay
to cook using the steam of boiling water

hấp, nấu bằng hơi nước
a small animal from the crustacean family with ten legs that lives in the sea

tôm, con tôm
an oval or round thing that is produced by a chicken and can be used for food

trứng, quả trứng
the flesh of a chicken that we use as food

gà, thịt gà
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

khoai tây, củ khoai tây
a round vegetable with many layers and a strong smell and taste

hành tây, hành lá
a long orange vegetable that grows beneath the ground and is eaten cooked or raw

cà rốt, củ cà rốt
a soft fruit that is long and curved and has hard yellow skin

chuối
a spoon of a large size which is used for serving food

muỗng canh, muỗng lớn
a state of having a higher than normal temperature

nhiệt, nóng
to put something such as an ingredient, additional element, etc. together with something else

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

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

tan chảy, nóng chảy
to add spices or salt to food to make it taste better

nêm nếm, ướp gia vị
before anything or anyone else in time, order, or importance

đầu tiên, trước hết
after the thing mentioned

sau đó, rồi
coming immediately after a person or thing in time, place, or rank

tiếp theo, sắp tới
used to introduce the last event or item in a series of related things

cuối cùng, sau cùng
a type of pasta in very long thin pieces that is cooked in boiling water

mì Ý
a type of drop cookie with small chunks of chocolate

bánh quy sô cô la chip, bánh quy vụn sô cô la
a spicy sauce made with chilis and tomatoes, widely used in Mexican cuisine

salsa, nước sốt cay
a breakfast food that is made by putting slices of bread in a mixture of eggs and milk, and then frying them in a pan until they are golden brown

bánh mì nướng kiểu Pháp, bánh mì trứng
a type of snack made from a type of corn kernel that expands and puffs up when heated

bỏng ngô, ngô rang bơ
to cut something into pieces using a knife, etc.

băm, chặt
to raise the temperature of something

đun nóng, làm nóng
to make a container's liquid flow out of it

rót
to put something over something else in a way that hides or protects it

che phủ, bao phủ
to make food with heat

nấu ăn, nấu nướng
to combine two or more distinct substances or elements to form a unified whole

trộn, pha trộn
to crush food into a soft mass

nghiền, làm nhuyễn
a book that explains how a dish is cooked

sách dạy nấu ăn, sách công thức nấu ăn
a bell-shaped tropical fruit with bright green flesh, dark skin and a big stony seed

bơ, lê cá sấu
a round green fruit with a sour taste

chanh xanh, trái chanh vỏ xanh
to cool or refrigerate food or beverages to a lower temperature

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