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1. a product containing or made from milk.
I O U A C R T P R D Y D
2. a usually round shallow container used for cooking or serving food.
H S I D
3. (with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapour.
O B L I
4. cut (something) into pieces with repeated sharp blows of an axe or knife.
O P C H
5. reduce (food or other substance) to a soft mass by crushing it.
S H M A
6. shellfish and sea fish, served as food.
O F O S D E A
7. a dish of eggs prepared by beating them with a little liquid and then cooking and stirring gently.
G E D E G S R C S M B A L
8. to put a tablecloth, plates, knives, forks etc on a table for a meal.
T T E E L B E T A S H
9. to turn a solid substance into a liquid by heating
L T M E
10. to take or cut the skin off a vegetable or fruit
E L P E
11. to turn on and heat an oven or grill before cooking
T H P E R E A
12. a list of ingredients and instructions for cooking a particular dish
E P E R I C
13. to cook in hot steam from boiling water
A E M T S
14. to move a spoon or other implement around to mix something
I S R T
15. the flesh of chickens and other domestic fowl as food.
T R L Y U P O
16. the flesh of a cow, bull, or ox, used as food.
E F B E
17. an apparatus for cooking or heating that operates by burning fuel or using electricity.
T S V E O
18. used for washing dishes and preparing food.
K S I N
19. A food that has never been heated over 104–118°F (40–48°C). It should also not be refined, pasteurized, treated with pesticides or otherwise processed in any way.
F D O R A W O
20. (of fruit or grain) developed to the point of readiness for harvesting and eating.
I R E P