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el plato; le plat; das Gericht, -e; o prato; il piatto
The style or genre of food preparation; cookery.
instructions for making or preparing food dishes
something less than the whole of a human artifact
el caldo; le bouillon; die Brühe, -n; o caldo; il brodo
A snack formed of various ingredients between two slices of bread
los huevos fritos; les œufs brouillés; die Spiegeleier; os Ovos fritos; le uova fritte
A thin slice of meat, usually fried.
The patty used in such a sandwich.
slice of meat of other animals
el asado; le rôti; der Braten, -; o assado; l'arrosto
pasta in the form of long strings
a mixture of mashed malt grains and hot water; used in brewing
Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
dish made with beaten eggs
cooked in hot water
Of food, preserved by treatment with smoke.
cooked by frying in fat
seco; sec; getrocknet; seco; secco
In the state of that which freezes; in ice form.
(used of foods) preserved in a pickling liquid
containing or filled with salt
To cook in hot fat.
to heat up
To heat, to cause to become hotter.
To add salt to.
To add pepper to.
To grate on one's nerves; to irritate or annoy.
To remove the skin or outer covering of.