Objective Proficiency p 36. Food: Texture and Consistency. Extra Vocabulary

Melted: 



E.g. asparagus with melted butter



Mashed



crushed into a soft mass. E.g. Mash the fruit up with a fork.



Puréed



/ˈpjʊəreɪd/ made into a purée. E.g. purée the potatoes through the sieve. Puréed carrots.



Thick: (of a liquid or a semi-liquid substance) 



relatively firm in consistency. Not flowing very easily. E.g. For dessert, serve strawberries covered in thick sweet cream. The soup should be nice and thick.



Crushed



broken into small pieces or into a powder by pressing hard. E.g. Add two cloves /kləʊvz/ of crushed garlic.



Minced



/mɪnst/ (Am Eng. also ground) (food, especially meat) cut into very small pieces using a special machine (called a mincer). E.g. minced beef.   



Shredded



cut or torn into small pieces. Sp. cortar en tiras. E.g. Serve the fish on a bed of shredded lettuce.



Sliced



cut into slices. E.g. sliced onions. A thinly sliced cucumber. A sliced loaf.



Slivered



/ˈslɪvəd/ cut into small, thin, narrow pieces. E.g. slivered almonds.  



Diced:  



meat, vegetables, etc. cut into small square pieces. E.g. diced carrots.



Fluffy



/ˈflʌfi/ (of food) soft, light and containing air. E.g. Beat the butter and sugar until soft and fluffy.



Spongy



/ˈspʌndʒi/ soft and able to absorb water easily like a sponge. E.g. The bread had a spongy texture. A spongy cake.



Flaky



/ˈfleɪki/ tending to break into small, thin pieces. E.g. flaky pastry. Flaky chocolate.



Crumbly



/ˈkrʌmbli/ that easily breaks into very small pieces. E.g. crumbly cheese. The cake should have a light and crumbly texture.



Grainy



/ˈɡreɪni/ having a rough surface or containing small bits, seeds, etc. E.g. soft cheese with a slightly grainy texture



Crispy



/ˈkrɪspi/ (also crisp) pleasantly hard and dry. Sp. crujiente. E.g. crispy batter. Bake until the pastry is golden and crisp.



Crunchy



/ˈkrʌntʃi/ firm and crisp and making a sharp sound when you bite or crush it. Sp. crujiente. E.g. a crunchy salad.



Limp



not stiff or firm. E.g. a limp salad.



Tough:  


/ tʌf/ (meat) difficult to cut or chew. E.g. the hastily prepared steak was tough.



Tender



 (of food) easy to bite through and cut. E.g. This meat is extremely tender. Boil the beans until they are tender.



Lumpy


/ˈlʌmpi/ full of lumps (Sp. grumos). E.g. lumpy sauce. A lumpy white sauce (also béchamel (sauce)/ˈbeɪʃəmel/)



Smooth



/smuːð/ (of a liquid mixture) without any lumps. Sp. sin grumos, homogéneo. E.g. Mix the flour with the milk to form a smooth paste.



Granulated: 



 /ˌɡrænjuleɪtɪd/  formed into grains or particles. E.g. Granulated sugar.



Hard-boiled



(of an egg) boiled until the inside is hard.



Soft-boiled



(of eggs) boiled for a short time so that the yolk is still soft or liquid. E.g. soft-boiled eggs. 




Gooey:  



/ˈɡuːi/ (informal) soft and sticky. E.g. gooey cakes.



Fleshy



(of plants, fruit) thick and soft. Sp. Carnoso. E.g. fleshy fruit/leaves.



Fibrous



/ˈfaɪbrəs/ made of many fibres; looking like fibres. Fibroso. E.g. fibrous roots.



Chewy



/ˈtʃuːi/ needing to be chewed a lot before it can be swallowed. E.g. Dried fruit can be a bit chewy.



Stringy


/ˈstrɪŋi/ (of food) containing long thin pieces like string and difficult to chew. Sp. fibroso. E.g. tough, stringy meat



Pulpy



/ˈpʌlpɪ/ having a soft or soggy consistency. E.g. Pulpy fruit.



Juicy



/ˈdʒuːsi/ containing a lot of juice and good to eat. E.g. soft juicy pears. The meat was tender and juicy.



Soupy



/ˈsuːpi/ having the appearance or consistency of soup. E.g. a soupy stew.




Watery



1. containing a lot of water. E.g. Watermelons are watery. 2. (of food, drink, etc.) containing too much water; thin and having no taste. Aguado. E.g. The vegetables were watery and tasteless. Watery soup.



Diluted


/daɪˈluːtɪd/ weaker by adding water. Watery, weak. Sp. aguar. E.g. diluted fruit juice. He was drinking a glass of wine diluted with water.



Drenched



covered completely with liquid. E.g. Chicken drenched in white sauce.



Soaked



made completely wet. E.g. milk-soaked bread.




Sodden



/ˈsɒdn/ extremely wet. E.g. After 20 minutes of being thoroughly sodden with meat sauce.



Soggy



/ˈsɒɡi/ wet and soft, usually in a way that is unpleasant. E.g. soggy bread.




Runny



having more liquid than is usual; not solid. E.g. runny honey. Omelettes should be runny in the middle.




Dried out: 



E.g. Bake until the bread feels dried out in the center. To restore dried out raisins before adding them to a recipe, place them in a bowl covered with a little hot water for a few minutes.



Moist



/mɔɪst/ slightly wet. E.g. a rich moist cake.




Starchy



/ˈstɑːtʃi/ containing a lot of starch (Sp. almidón). E.g. starchy foods like rice and bread





Syrupy



/ˈsɪrəpi/ thick and sticky like syrup; containing syrup. E.g. Heat the liquid until it is thick and syrupy. Syrupy puddings.




Overripe



too ripe. E.g. Overripe fruit.



Rotten



that has decayed and cannot be eaten or used. E.g. the smell of rotten vegetables. The fruit is starting to go rotten.

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