CEFR C1 Vocabulary - Lesson 50
32 Words
a mixture consisting of flour, milk, and eggs, used for making pancakes, or for covering food before frying
to combine different substances together
to cut a piece of cooked meat into smaller pieces
to cook food by holding it under oil
to make frozen food free of ice by heating it; to become free of ice by being heated
to break down food in the body and to absorb its nutrients and necessary substances
to crush food into a soft mass
to heat cooked food again
to use a grater to cut food into small pieces
to break something into powder or very small pieces by using a special device or putting it between two hard surfaces
to cook something by keeping it near boiling point; to be cooked using this method
to cook or be cooked using the steam of boiling water
to cook or be cooked at a low temperature in liquid in a closed container
to make cooked food warm again
to quickly beat cream or eggs until stiff
to force liquid out of something by firmly twisting or pressing it
(of drink or food) having no pleasant or strong flavor
(of food) having large pieces
(of food) requiring to be chewed a lot in order to be swallowed easily
having a smooth and soft texture like cream
(of food) having a pleasant, dry, and hard texture or surface
(of food) firm and making a sharp sound when bitten
(of food) preserved and sold in a can
the feeling of wanting food
a large and formal meal for many people, often for a special event
a meal with fine food or a large meal for many people celebrating a special event
a meal served late in the morning, as a combination of breakfast and lunch
a meal with many dishes from which people serve themselves at a table and then eat elsewhere
a time in the early evening or afternoon when people have a light meal
a small tool with a pointy spiral metal for pulling out corks from bottles
objects that are made of glass, particularly ones used for eating and drinking
a deep dish with a lid, used for serving soup
