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B2 noun #41 가장 일반적인 20분 분량

butter

상위 41

Butter is a yellow food that we get from milk. It is soft and we put it on bread or toast. People use it to cook eggs or make cakes. It tastes very good and is a bit salty or sweet. When you go to the supermarket, you can find butter in the dairy section near the milk and cheese. You can say 'I like butter on my bread' or 'Can I have some butter, please?'. It is a simple word for a very common food that many people eat every day for breakfast or dinner. It is usually kept in the fridge so it stays fresh and does not melt.

Butter is a common dairy product made by shaking or 'churning' cream until it becomes solid. Most people use it as a spread for bread, toast, or sandwiches. In the kitchen, it is very important for frying things like onions or making simple sauces. You can buy salted butter or unsalted butter. Salted butter is great for eating on bread, but unsalted butter is often better for baking cookies or cakes because you can control the salt. It is an uncountable noun, so we say 'some butter' or 'a piece of butter'. If you leave it out of the fridge on a hot day, it will melt and become a liquid oil.

At the B1 level, you should know that butter is an essential ingredient in many recipes, especially in baking and French cuisine. It provides a rich flavor and a smooth texture to food. You might use it to 'cream' together with sugar when making a sponge cake, which means mixing them until they are light and fluffy. Butter is also used for 'sautéing' vegetables to give them a better taste than just using plain oil. There are also common expressions like 'bread and butter', which means the work you do to earn money for basic needs. You should also be aware of 'margarine', which is a cheaper alternative to butter made from vegetable fats.

Butter is a versatile fat used in cooking, baking, and as a condiment. At a B2 level, you should understand the technical aspects of how butter behaves, such as its low smoke point, which makes it unsuitable for high-heat deep frying but perfect for gentle sautéing or basting. You should be familiar with varieties like 'clarified butter' (where the milk solids are removed) and 'cultured butter' (which has a tangier flavor). Idiomatically, 'to butter someone up' is a common phrasal verb meaning to flatter someone to get what you want. You should also be able to discuss the nutritional aspects of butter, such as its saturated fat content, in a balanced way during a conversation about health or diet.

In C1 English, 'butter' is used with more nuance and precision. You might discuss the 'emulsification' process in making sauces like hollandaise or beurre blanc, where butter is a key component. The word also appears in more sophisticated idioms and metaphors. For instance, 'to know which side one's bread is buttered on' means to be aware of where your best interests lie. You should also be comfortable using 'butter' as a noun adjunct in terms like 'butterfat content' or 'buttermilk'. In literature or high-level journalism, butter might be used to evoke a sense of luxury, domesticity, or even excess. You can also distinguish between the sensory profiles of different artisanal butters, using descriptors like 'nutty', 'grassy', or 'velvety'.

At the C2 level, your understanding of 'butter' encompasses its chemical properties, its deep cultural history, and its complex linguistic applications. You can explain the molecular structure of butter as a water-in-oil emulsion and how this affects its 'plasticity' in pastry making, such as in the creation of mille-feuille. You are aware of the historical significance of butter in various societies, from its use as a sacrificial offering to its role in the 'butter wars' between dairy farmers and margarine manufacturers. Linguistically, you can use the word and its derivatives with total flexibility, perhaps even employing it in rare or archaic contexts. You can engage in high-level debates about the ethics of dairy production or the biochemistry of lipid metabolism, using 'butter' as a focal point for broader discussions on food systems and human health.

연습하기 예시 노트와 팁

butter 30초 만에

Butter is a solid dairy fat made from cream, used as a spread and a versatile cooking ingredient.
It is prized for its rich flavor, creamy texture, and essential role in creating flaky baked goods.
Commonly available in salted and unsalted varieties, it is a staple in kitchens and cuisines worldwide.
Metaphorically, it appears in idioms like 'butter up' (to flatter) and 'bread and butter' (livelihood).

Butter is much more than a simple kitchen staple; it is a complex dairy product that has shaped culinary history for millennia. At its most fundamental level, butter is an emulsion of water-in-oil, resulting from the churning of cream. This process agitates the milk fat globules until their protective membranes break, allowing the fat to coalesce into a solid mass while separating from the liquid buttermilk. In modern gastronomy, butter is prized for its unique ability to carry flavors, provide a silky mouthfeel, and create flaky textures in pastries through the process of lamination. When we discuss butter in a B2 context, we are looking at its multifaceted roles: as a medium for sautéing, a base for mother sauces like Hollandaise, and a critical component in the 'creaming method' for baking. Beyond the kitchen, the term 'butter' has permeated the English language, appearing in idioms that describe social flattery or essential livelihoods. Understanding butter requires recognizing its different forms—salted, unsalted, clarified, and cultured—each serving a specific purpose in the culinary arts. For instance, unsalted butter is the gold standard in baking because it allows the chef total control over the sodium content, whereas salted butter is often preferred as a table spread for its enhanced flavor profile. The chemical transformation of butter under heat is also a point of interest; as it melts, it passes through stages from a simple liquid to 'beurre noisette' (brown butter), where the milk solids toast to a nutty aroma, and finally to 'beurre noir' (black butter) if pushed too far.

Culinary Role: Butter acts as a primary fat source that enhances the palatability of both savory and sweet dishes through its high lipid content and aromatic compounds.

The chef instructed the apprentice to whisk the cold butter into the reduction to create a glossy mounting sauce.

Historically, butter was a sign of wealth and fertility in many cultures. In ancient Rome, it was used medicinally for skin treatments, while in Northern Europe, it became the primary cooking fat due to the climate's suitability for cattle grazing. Today, the global appreciation for butter remains steadfast, despite the rise of vegetable-based alternatives. The 'mouthfeel' of butter is scientifically distinct because it melts at approximately 32 to 35 degrees Celsius (90 to 95 degrees Fahrenheit), which is just below human body temperature. This means it literally melts in your mouth, providing an immediate release of flavor that oils cannot replicate. Furthermore, the fermentation process in 'cultured butter' introduces lactic acid bacteria, resulting in a slightly tangy flavor and higher fat content, often favored by professional pastry chefs for its superior plasticity. When using butter, one must also be mindful of its 'smoke point'—the temperature at which the fat begins to break down and smoke. Because butter contains milk solids and water, its smoke point is relatively low (around 150°C or 300°F) compared to refined oils. This is why clarified butter, or ghee, is used for high-heat cooking; by removing the milk solids and water, the smoke point is raised significantly, allowing for searing and deep-frying without burning.

Chemical Composition: Butter typically consists of 80-82% milk fat, 16-17% water, and 1-2% milk solids (proteins and sugars).

For a truly flaky pie crust, you must keep the butter chilled so it forms distinct layers in the dough.

In social contexts, butter often symbolizes comfort and domesticity. The phrase 'bread and butter' refers to one's basic income or the most fundamental aspect of a situation. If someone is 'buttering you up,' they are being excessively nice to gain a favor. These linguistic extensions show how deeply integrated butter is into the human experience. Whether it is the sizzle of a pat of butter in a hot skillet or the delicate crumb of a brioche, butter remains an irreplaceable pillar of culinary excellence. Its versatility extends to 'compound butters,' where herbs, spices, or aromatics are mixed into softened butter, then chilled and sliced over grilled meats or vegetables to provide an instant sauce. This technique, known as 'beurre composé,' demonstrates the ingredient's role as a flavor carrier. In the realm of nutrition, butter has seen a resurgence in popularity as perspectives on saturated fats have evolved, though it remains a calorie-dense food that is best enjoyed in moderation. The sensory experience of butter—its pale yellow hue (often derived from the carotene in the grass cows eat), its creamy texture, and its rich, slightly sweet aroma—makes it a sensory delight that defines the quality of many world-class cuisines, particularly French and Northern European traditions.

He tried to butter up his boss before asking for a raise, but his intentions were transparent.

Storage Tip: Butter absorbs odors easily, so it should be kept tightly wrapped in the refrigerator away from strong-smelling foods like onions or garlic.

The recipe suggests using clarified butter to achieve a higher smoke point for searing the scallops.

A simple radish served with high-quality butter and sea salt is a classic French appetizer.

Using the word 'butter' correctly in sentences involves understanding its grammatical function as an uncountable noun in most culinary contexts, though it can be countable when referring to specific units like 'pats' or 'sticks'. At a B2 level, you should be comfortable using butter in various syntactic structures, from simple descriptions to complex procedural instructions. For example, when describing a cooking process, you might say, 'First, melt the butter over low heat to prevent it from browning too quickly.' Here, 'butter' is the direct object of the verb 'melt'. In a more descriptive sense, you could say, 'The pastry was so rich with butter that it crumbled at the slightest touch,' where 'butter' is part of a prepositional phrase indicating the source of the richness. It is also important to master the use of 'butter' as a verb, which means to spread butter on something. A common sentence might be, 'Could you butter the toast for me?' In a metaphorical sense, the phrasal verb 'butter up' is frequently used: 'She's been buttering up her parents all week because she wants to borrow the car.' This usage requires a direct object (the person being flattered) and is common in informal but standard English. When discussing varieties, we often use adjectives: 'I prefer unsalted butter for my shortbread to ensure the delicate vanilla flavor isn't overpowered.' Note how 'butter' remains the head of the noun phrase.

Verb Usage: To butter (something): To spread butter on a surface, typically bread or a baking tin.

Make sure to butter the cake tin thoroughly so the sponge doesn't stick to the sides.

In technical or academic writing about food science, 'butter' might appear in sentences discussing lipid structures: 'The crystalline structure of butter fat determines the final texture of the chocolate ganache.' In this context, 'butter' acts as a noun adjunct modifying 'fat'. You will also encounter 'butter' in passive constructions, especially in recipes: 'The vegetables should be sautéed until they are coated in butter.' This emphasizes the state of the vegetables rather than the person doing the cooking. Another common structure involves the use of 'butter' in comparisons: 'This margarine tastes almost exactly like real butter, but it has a different melting point.' Here, 'butter' is the standard of comparison. For learners, it is vital to remember that we do not usually say 'a butter' unless we mean 'a type of butter' (e.g., 'This is a premium butter from Normandy'). Instead, use quantifiers like 'some butter', 'a bit of butter', 'a knob of butter', or 'a sliver of butter'. These partitives add precision to your English and reflect a more natural, native-like command of the language. For instance, 'Add a generous knob of butter to the mashed potatoes for extra creaminess' is much more evocative than simply saying 'Add butter'.

Idiomatic Usage: 'Bread and butter' refers to a person's livelihood or the main source of income.

Teaching evening classes is my bread and butter, while my writing is more of a passion project.

Furthermore, 'butter' is often used in compound nouns that describe specific products or tools. A 'butter dish' is where you store it, a 'butter knife' is what you use to spread it, and 'buttercream' is a popular frosting for cakes. Using these terms correctly shows a deep familiarity with domestic English. In sentences involving cause and effect, butter often plays a central role: 'The high water content in European butter can cause different results in American recipes which expect a higher fat percentage.' This sentence demonstrates a B2/C1 level of complexity, linking food science with regional variations. When expressing preferences, you might say, 'I find that butter enhances the flavor of roasted carrots far better than olive oil does.' This uses 'butter' as the subject of a comparative clause. Lastly, consider the negative form: 'I'm trying to cut down on butter for health reasons, so I've switched to avocado on my morning toast.' This reflects a common contemporary conversational topic. By practicing these various structures—procedural, metaphorical, technical, and conversational—you will master the use of 'butter' across all registers of English communication.

The recipe calls for the butter to be 'creamed' with the sugar until the mixture is light and fluffy.

Collocation: 'Melted butter' is a frequent pairing used to describe butter in its liquid state.

Drizzle some melted butter over the popcorn for a classic cinema experience.

She has butterfingers and is always dropping her phone.

The word 'butter' is ubiquitous, echoing through various environments from the domestic kitchen to the high-stakes atmosphere of a professional restaurant. In a home setting, you'll hear it during breakfast preparations: 'Pass the butter, please,' or 'Is the butter soft enough to spread?' It's a staple of morning routines across the English-speaking world. If you watch cooking shows or follow YouTube chefs, 'butter' is a constant refrain. Chefs like Julia Child famously championed its use, and modern culinary icons continue to emphasize its importance for flavor. You'll hear phrases like 'Sauté the onions in a bit of butter' or 'Finish the steak by basting it with butter and thyme.' In these contexts, the word signifies quality and technique. In a grocery store, you might overhear a conversation about the rising price of dairy or a customer asking an employee, 'Where can I find the unsalted butter?' or 'Do you carry any vegan butter alternatives?' This highlights the word's role in commerce and dietary trends. Beyond the culinary world, 'butter' appears in business and social settings through its idiomatic forms. In an office, a colleague might remark, 'He's really trying to butter up the manager before the performance reviews,' indicating a cynical view of someone's flattery. This shows how the word transcends its physical meaning to describe human behavior.

Restaurant Context: Waitstaff often ask, 'Would you like some bread and butter to start?' or describe a dish as having a 'buttery sauce'.

The waiter brought a small dish of whipped butter topped with black lava salt.

In the realm of childhood and sports, the term 'butterfingers' is a common, albeit slightly teasing, label for someone who frequently drops things. You might hear a parent say to a child who dropped a glass, 'Careful, butterfingers!' or a commentator during a cricket or baseball match noting a player's 'butterfingers' after a missed catch. In literature and film, butter often serves as a symbol of comfort or even decadence. Think of the famous scene in 'Last Tango in Paris' or the frequent mentions of 'butterbeer' in the Harry Potter series, which, while fictional, evokes the warmth and richness associated with the real product. In technical discussions about nutrition or health, you'll hear 'butter' mentioned in debates about saturated fats and heart health. A doctor or nutritionist might say, 'It's okay to have butter in moderation, but try to balance it with unsaturated fats like olive oil.' This context is more clinical and analytical. Furthermore, in the beauty industry, 'butter' is used to describe thick, moisturizing creams, such as 'shea butter' or 'body butter'. A salesperson might say, 'This body butter is incredibly hydrating for dry skin.' Here, the word evokes the texture and richness of dairy butter, even though the product is plant-based. This cross-industry usage demonstrates the word's powerful evocative qualities.

Beauty Industry: 'Body butter' refers to a dense, creamy moisturizer, borrowing the name for its thick consistency.

I applied some cocoa butter to my sunburn to help soothe the skin.

In historical or period dramas, you might hear about 'churning butter,' a labor-intensive process that was once a daily chore for many. This provides a glimpse into the word's long-standing presence in human labor. In the world of art and design, 'butter yellow' is a specific shade—a soft, warm, pale yellow that mimics the color of high-quality dairy butter. An interior designer might suggest, 'Let's paint the kitchen in a soft butter yellow to make it feel more inviting.' This shows how the word has become a descriptor for color and mood. Even in technology, though rare, 'butter' can be used metaphorically to describe smoothness, such as 'Project Butter' in older Android OS versions, which aimed to make the user interface 'buttery smooth.' This metaphorical leap from a physical substance to a digital experience highlights the universal understanding of butter's primary characteristic: its lack of friction. Whether you are in a kitchen, a boardroom, a hospital, or a gallery, the word 'butter' carries with it a wealth of associations—from the literal fat of milk to the abstract concepts of ease, flattery, and essentiality. Mastering its use in these varied contexts is a hallmark of an advanced English speaker.

The new software update makes the scrolling feel as smooth as butter.

Common Phrasal Verb: 'To butter up' means to praise or flatter someone excessively, usually with an ulterior motive.

Stop trying to butter me up; I've already decided not to lend you the money.

The children were delighted to find a field full of bright yellow buttercups.

One of the most frequent mistakes learners make with the word 'butter' involves its countability. As a mass noun, 'butter' does not have a plural form when referring to the substance itself. You cannot say 'I bought three butters' unless you are referring to three different *types* or *brands* of butter in a very specific retail context. Instead, you must use a partitive or a unit of measurement. In the United States, butter is sold in 'sticks', so you would say 'two sticks of butter'. In the UK and many other countries, it is sold in 'blocks' or 'packs', so you would say 'a 250g pack of butter'. For smaller amounts, use 'a pat of butter' (a small square served in restaurants) or 'a knob of butter' (an informal, imprecise amount used in cooking). Another common error is confusing 'butter' with 'margarine'. While they look similar and are used for similar purposes, they are fundamentally different products—butter is dairy-based, while margarine is made from vegetable oils. Using the terms interchangeably can lead to confusion, especially in baking where their different water contents and melting points can significantly affect the outcome of a recipe. For example, substituting margarine for butter in a shortbread recipe will result in a different texture and flavor profile.

Countability Error: Incorrect: 'Add two butters to the bowl.' Correct: 'Add two sticks of butter to the bowl.'

I need to buy a butter (Incorrect) -> I need to buy some butter (Correct).

Pronunciation can also be a hurdle, particularly with the 't' sound in the middle. In American English, the double 't' is often pronounced as a 'flap t', sounding more like a quick 'd' (/ˈbʌdər/). In British Received Pronunciation, the 't' is clearly articulated (/ˈbʌtə/). Learners who try to over-enunciate the 't' in a casual American context might sound overly formal, while those who drop the 't' entirely (a glottal stop) in a formal British context might sound too colloquial. Another mistake is the misuse of the idiom 'butter up'. Some learners might say 'buttering up to someone', but the correct structure is 'buttering someone up'. The object goes between 'butter' and 'up' or after both. For example, 'He is buttering up the teacher' or 'He is buttering the teacher up' are both correct, but 'He is buttering up to the teacher' is non-standard. Additionally, the term 'butterfingers' is always plural and used as a singular noun to describe a person. You wouldn't say 'He is a butterfinger'; it's always 'He is a butterfingers'. This is a quirk of the English language that often trips up B2 learners who are used to standard singular/plural rules.

Idiom Structure: Correct: 'Butter him up.' Incorrect: 'Butter up to him.'

The student tried to butter up the professor to get an extension on the essay.

In writing, learners sometimes confuse 'butter' with 'better' due to their similar spelling and sound. While 'better' is a comparative adjective, 'butter' is a noun. A sentence like 'This cake is butter than the last one' is a common typo or phonetic error. Furthermore, when using 'butter' as a verb, ensure the tense is correct. 'I buttered the bread' (past tense) vs. 'I am buttering the bread' (present continuous). Some learners also struggle with the placement of adjectives. We say 'melted butter', not 'butter melted', unless it's part of a longer descriptive phrase like 'the butter, melted and golden, was poured over the fish'. Finally, be careful with the term 'buttermilk'. It is the liquid left over after churning butter, but in modern commercial production, it's often a cultured dairy product. It cannot be used as a direct substitute for butter in recipes. Understanding these nuances—from countability and pronunciation to idiomatic structure and culinary distinctions—will help you avoid the most common pitfalls and communicate more effectively about this essential ingredient.

He is such a butterfingers; he's already broken two plates this evening.

Spelling Confusion: Do not confuse 'butter' (dairy) with 'better' (comparative of good).

Everything tastes better with a little bit of butter.

The Chardonnay has a distinctively buttery finish due to the malolactic fermentation.

When exploring the lexical field of 'butter', it is helpful to understand its synonyms, near-synonyms, and culinary alternatives. While 'butter' is a specific dairy product, several other fats can perform similar roles in cooking and baking. The most common alternative is 'margarine', a processed food designed to mimic butter's taste and texture using vegetable oils. However, margarine often lacks the depth of flavor and the specific melting characteristics of real butter. Another close relative is 'ghee', which is clarified butter that has been simmered until the milk solids caramelize, then strained. Ghee has a much higher smoke point and a nutty flavor, making it a staple in Indian cuisine. In professional baking, you might encounter 'shortening', a solid vegetable fat that is 100% fat (unlike butter, which contains water). Shortening is used to create extremely flaky crusts because it doesn't melt as quickly as butter during the handling of the dough. Another term is 'spread', which is a broad category including anything you might put on bread, from 'dairy spreads' (a mix of butter and oil) to 'vegan spreads' made from nuts or seeds. Understanding these distinctions is crucial for precise communication in culinary contexts.

Butter vs. Margarine: Butter is a natural dairy product; margarine is a highly processed vegetable oil alternative.

While some prefer the convenience of margarine, nothing beats the flavor of real butter in a croissant.

In terms of texture and application, 'lard' (rendered pig fat) and 'tallow' (rendered beef fat) are traditional alternatives that were once as common as butter. While less popular today, they are still used in specific traditional recipes for their unique textures. For those seeking plant-based options, 'cocoa butter' and 'shea butter' are fats derived from plants. While 'cocoa butter' is essential in chocolate making, 'shea butter' is primarily used in cosmetics, though both share the 'butter' name due to their solid-at-room-temperature consistency. In a metaphorical sense, synonyms for 'buttering someone up' include 'flattering', 'cajoling', 'fawning over', or 'toadying'. These words carry different shades of meaning; 'flatter' is relatively neutral, while 'toady' is quite derogatory. In a business context, you might use 'lobbying' or 'ingratiating oneself'. Knowing these alternatives allows you to choose the word that best fits the tone of your conversation. For example, 'He spent the evening ingratiating himself with the board members' sounds more formal and sophisticated than 'He was buttering up the board members'.

Baking Alternatives: Shortening is often used instead of butter to achieve a higher melting point and a more stable dough.

The baker used a combination of butter for flavor and shortening for structure in the pie crust.

When describing the quality of butter, you might use adjectives like 'creamy', 'rich', 'velvety', 'decadent', or 'artisanal'. These words help differentiate high-quality, small-batch butter from mass-produced versions. In a restaurant review, you might read, 'The bread was served with a decadent, cultured butter that had a complex, tangy finish.' This level of detail is what distinguishes a B2/C1 speaker. Conversely, if the butter is of poor quality, it might be described as 'rancid' (if it has gone bad), 'waxy', or 'bland'. In the world of wine, 'buttery' is a key descriptor for certain white wines, particularly Chardonnays that have undergone malolactic fermentation. This process converts tart malic acid into smoother lactic acid, creating a flavor and texture reminiscent of butter. So, you might hear a sommelier say, 'This California Chardonnay is known for its bold, buttery notes and oaky finish.' This demonstrates how the concept of 'butter' extends into the sensory evaluation of other products. By mastering these similar words and alternatives, you gain a more nuanced and flexible vocabulary, allowing you to describe flavors, textures, and social interactions with greater precision.

He tried to cajole her into giving him the recipe, but she wouldn't budge, even with all his buttery flattery.

Metaphorical Synonyms: Flatter, cajole, fawn, ingratiate, sweet-talk.

The sommelier described the wine as having a 'rich, buttery mouthfeel'.

For a vegan alternative, you can use coconut oil, which has a similar solid consistency to butter at room temperature.

How Formal Is It?

격식체

중립

비격식체

Child friendly

속어

재미있는 사실

In ancient times, butter was often used as an ointment or for lighting lamps before it became a common food in many cultures.

발음 가이드

UK /ˈbʌtə(r)/

US /ˈbʌtər/

The stress is on the first syllable: BUT-ter.

라임이 맞는 단어

gutter mutter shutter utter clutter flutter sputter stutter

자주 하는 실수

Pronouncing the 'u' like 'oo' (boot-er).
Over-emphasizing the 'r' in British English.
Confusing the vowel sound with 'better'.
Dropping the 't' entirely in formal contexts.
Misplacing the stress on the second syllable.

난이도

독해 2/5

The word is common and easy to recognize in text.

쓰기 3/5

Spelling is easy, but using it correctly as an uncountable noun takes practice.

말하기 3/5

Pronunciation of the 'tt' varies by region, which can be tricky for learners.

듣기 2/5

Easily understood in context, though 'better' can sound similar.

다음에 무엇을 배울까

선수 학습

milk bread yellow food cook

다음에 배울 것

margarine cream churn emulsion sauté

고급

clarified hydrogenated lipid saturated pastry

알아야 할 문법

Uncountable Nouns

We say 'some butter', not 'a butter'.

Compound Nouns

'Butter' + 'knife' = 'butter knife'.

Phrasal Verbs

'Butter up' is a separable phrasal verb.

Noun Adjuncts

In 'butter factory', 'butter' acts like an adjective.

Partitives

Use 'a stick of' or 'a knob of' to count butter.

수준별 예문

I put butter on my toast.

Je mets du beurre sur mes tartines.

Uncountable noun.

Do you like butter?

Aimes-tu le beurre ?

Simple present question.

The butter is in the fridge.

Le beurre est dans le frigo.

Definite article 'the'.

I need some butter for the cake.

J'ai besoin de beurre pour le gâteau.

Quantifier 'some'.

Butter is yellow.

Le beurre est jaune.

Subject-complement structure.

Please pass the butter.

S'il vous plaît, passez le beurre.

Imperative mood.

She eats bread with butter.

Elle mange du pain avec du beurre.

Preposition 'with'.

Is there any butter left?

Reste-t-il du beurre ?

Interrogative with 'any'.

I bought a pack of butter yesterday.

J'ai acheté un paquet de beurre hier.

Past simple tense.

You should melt the butter first.

Tu devrais d'abord faire fondre le beurre.

Modal verb 'should'.

Is this salted or unsalted butter?

Est-ce du beurre salé ou doux ?

Alternative question.

She is spreading butter on the bread.

Elle étale du beurre sur le pain.

Present continuous tense.

We need more butter to make cookies.

Nous avons besoin de plus de beurre pour faire des biscuits.

Comparative 'more'.

The butter is too hard to spread.

Le beurre est trop dur pour être étalé.

Adverb 'too'.

He put a lot of butter on his potato.

Il a mis beaucoup de beurre sur sa pomme de terre.

Quantifier 'a lot of'.

Can you buy some butter at the shop?

Peux-tu acheter du beurre au magasin ?

Request with 'can'.

I prefer using butter instead of oil for frying eggs.

Je préfère utiliser du beurre plutôt que de l'huile pour frire les œufs.

Gerund 'frying' after 'for'.

If you cream the butter and sugar, the cake will be lighter.

Si tu mélanges le beurre et le sucre en crème, le gâteau sera plus léger.

First conditional.

He earns his bread and butter by working as a freelance designer.

Il gagne son pain en travaillant comme designer indépendant.

Idiomatic expression.

The recipe calls for half a cup of melted butter.

La recette demande une demi-tasse de beurre fondu.

Phrasal verb 'calls for'.

I've been trying to reduce the amount of butter I eat.

J'essaie de réduire la quantité de beurre que je mange.

Present perfect continuous.

The popcorn was covered in a delicious butter topping.

Le popcorn était recouvert d'une délicieuse garniture au beurre.

Passive voice.

Make sure the butter is at room temperature before you start.

Assure-toi que le beurre est à température ambiante avant de commencer.

Imperative with 'make sure'.

She used a butter knife to slice the soft cheese.

Elle a utilisé un couteau à beurre pour trancher le fromage à pâte molle.

Compound noun 'butter knife'.

The chef mounted the sauce with cold butter to give it a glossy finish.

Le chef a monté la sauce au beurre froid pour lui donner un fini brillant.

Culinary technical term 'mounted'.

He's always buttering up his boss in hopes of getting a promotion.

Il flatte toujours son patron dans l'espoir d'obtenir une promotion.

Phrasal verb 'butter up'.

Clarified butter has a much higher smoke point than regular butter.

Le beurre clarifié a un point de fumée beaucoup plus élevé que le beurre ordinaire.

Comparative adjective with 'much'.

The pastry's flakiness is due to the layers of chilled butter in the dough.

Le feuilletage de la pâte est dû aux couches de beurre froid dans la pâte.

Noun 'flakiness' and 'due to'.

Despite its high calorie count, many people still prefer the taste of real butter.

Malgré son nombre élevé de calories, beaucoup de gens préfèrent encore le goût du vrai beurre.

Concession with 'despite'.

The steak was basted with garlic butter and fresh herbs.

Le steak a été arrosé de beurre à l'ail et d'herbes fraîches.

Passive voice with 'basted'.

You can substitute margarine for butter, but the flavor won't be the same.

Tu peux remplacer le beurre par de la margarine, mais le goût ne sera pas le même.

Verb 'substitute... for'.

She has real butterfingers; she's already dropped three glasses today.

Elle est vraiment maladroite ; elle a déjà fait tomber trois verres aujourd'hui.

Idiomatic noun 'butterfingers'.

The artisanal butter was infused with sea salt and locally sourced herbs.

Le beurre artisanal était infusé de sel de mer et d'herbes locales.

Adjective 'artisanal' and participle 'infused'.

The success of the puff pastry relies on the precise temperature of the butter during lamination.

Le succès de la pâte feuilletée repose sur la température précise du beurre pendant le tourage.

Technical culinary term 'lamination'.

He certainly knows which side his bread is buttered on, so he won't quit his job yet.

Il sait très bien où se trouve son intérêt, donc il ne quittera pas encore son emploi.

Complex idiom.

The Chardonnay exhibited distinct buttery notes, a result of malolactic fermentation.

Le Chardonnay présentait des notes beurrées distinctes, résultat de la fermentation malolactique.

Academic/technical vocabulary.

The recipe specifies using cultured butter for its superior flavor and higher fat content.

La recette précise d'utiliser du beurre de baratte pour sa saveur supérieure et sa teneur en matières grasses plus élevée.

Verb 'specifies' with gerund.

The economic crisis affected the price of basic commodities like bread and butter.

La crise économique a affecté le prix des produits de base comme le pain et le beurre.

Noun 'commodities' and idiomatic pair.

The sauce was enriched with a generous knob of butter just before serving.

La sauce a été enrichie d'une généreuse noix de beurre juste avant de servir.

Partitive 'knob of'.

The texture of the ganache was incredibly smooth, thanks to the high-quality cocoa butter.

La texture de la ganache était incroyablement lisse, grâce au beurre de cacao de haute qualité.

Adverb 'incredibly' and compound noun.

The molecular structure of butter, a water-in-oil emulsion, is fundamentally altered when heated beyond its melting point.

La structure moléculaire du beurre, une émulsion eau-dans-huile, est fondamentalement altérée lorsqu'elle est chauffée au-delà de son point de fusion.

Appositive phrase and passive voice.

His attempts to ingratiate himself with the elite were seen as mere buttery flattery by those who knew him well.

Ses tentatives pour s'attirer les faveurs de l'élite étaient considérées comme de la simple flatterie mielleuse par ceux qui le connaissaient bien.

Adjective 'buttery' used metaphorically.

The historical transition from butter to margarine during the war years reflects broader shifts in industrial food production.

La transition historique du beurre à la margarine pendant les années de guerre reflète des changements plus larges dans la production alimentaire industrielle.

Abstract noun phrase as subject.

The chef's mastery of 'beurre noisette' added a sophisticated, nutty dimension to the otherwise simple dish.

La maîtrise du beurre noisette par le chef a ajouté une dimension sophistiquée et noisettée au plat par ailleurs simple.

French culinary loanword.

The inherent plasticity of high-fat butter is what allows for the creation of exceptionally thin layers in Viennoiserie.

La plasticité inhérente du beurre riche en matières grasses est ce qui permet la création de couches exceptionnellement fines dans la viennoiserie.

Cleft sentence 'is what allows'.

The debate over the health implications of saturated fats in butter remains a contentious issue in nutritional science.

Le débat sur les implications pour la santé des graisses saturées dans le beurre reste une question controversée dans la science nutritionnelle.

Complex noun phrase 'health implications of...'.

Artisanal producers are reclaiming the traditional methods of churning, arguing that the resulting butter has a superior 'terroir'.

Les producteurs artisanaux se réapproprient les méthodes traditionnelles de barattage, arguant que le beurre qui en résulte a un 'terroir' supérieur.

Present continuous and 'terroir' loanword.

The butter-yellow walls of the gallery provided a warm, inviting backdrop for the minimalist sculptures.

Les murs jaune beurre de la galerie offraient un fond chaleureux et accueillant pour les sculptures minimalistes.

Compound adjective 'butter-yellow'.

동의어

spread dairy fat ghee shortening margarine lipid

반의어

oil margarine

자주 쓰는 조합

melted butter

unsalted butter

salted butter

cream the butter

spread the butter

garlic butter

clarified butter

cocoa butter

peanut butter

bread and butter

자주 쓰는 구문

a pat of butter

a knob of butter

a stick of butter

butter dish

butter knife

melt like butter

butter yellow

whipped butter

cultured butter

brown butter

자주 혼동되는 단어

butter vs better

Similar sound and spelling, but 'better' is a comparative adjective.

butter vs margarine

Similar use and appearance, but made from vegetable oil, not cream.

butter vs batter

Similar sound, but 'batter' is a liquid mixture of flour and eggs.

관용어 및 표현

"butter someone up"

To flatter someone to get a favor.

He's buttering up the boss for a raise.

informal

"bread and butter"

Someone's basic income or livelihood.

Writing is my bread and butter.

neutral

"butterfingers"

A person who frequently drops things.

Careful, butterfingers! Don't drop the vase.

informal

"know which side one's bread is buttered on"

To know who to please for one's own advantage.

He won't argue with the CEO; he knows which side his bread is buttered on.

neutral

"look as if butter wouldn't melt in one's mouth"

To look innocent while actually being capable of mischief.

She looks so sweet, as if butter wouldn't melt in her mouth.

neutral

"butter wouldn't melt"

Shortened version of the above idiom.

Don't be fooled by his 'butter wouldn't melt' act.

informal

"fine words butter no parsnips"

Flattery or promises are useless without action.

He promised a bonus, but fine words butter no parsnips.

old-fashioned

"like a hot knife through butter"

Very easily and smoothly.

The tank moved through the line like a hot knife through butter.

neutral

"butter-soft"

Extremely soft, usually describing leather.

The jacket was made of butter-soft suede.

neutral

"on the butter side"

In a favorable or lucky position (rare).

He always seems to land on the butter side.

informal

혼동하기 쉬운

butter vs better

Phonetic similarity.

'Better' means of higher quality; 'butter' is a food.

This butter is better than that one.

butter vs batter

Phonetic similarity.

'Batter' is for pancakes/frying; 'butter' is a fat.

Dip the fish in batter, then fry it in butter.

butter vs bitter

Phonetic similarity.

'Bitter' is a sharp, unpleasant taste; 'butter' is sweet/creamy.

The coffee was bitter, so I added butter (bulletproof coffee).

butter vs butler

Spelling similarity.

A 'butler' is a domestic worker; 'butter' is a food.

The butler served the bread and butter.

butter vs button

Spelling similarity.

A 'button' is for clothes; 'butter' is for food.

He spilled butter on his shirt button.

문장 패턴

I like [noun].

I like butter.

Can I have some [noun]?

Can I have some butter?

It is used for [gerund].

It is used for baking.

He is [verb-ing] [object] up.

He is buttering his boss up.

The [noun] was [participle] with [noun].

The sauce was enriched with butter.

The [adjective] [noun] of [noun]...

The inherent plasticity of butter...

[Noun] is [adjective] than [noun].

Butter is tastier than oil.

Make sure to [verb] the [noun].

Make sure to butter the pan.

어휘 가족

명사

동사

형용사

사용법

frequency

Very high in culinary and domestic contexts.

자주 하는 실수

I bought two butters. → I bought two packs of butter.
Butter is uncountable; you need a unit of measurement.
He is buttering up to his mom. → He is buttering up his mom.
The phrasal verb 'butter up' does not take the preposition 'to'.
This cake is butter than that one. → This cake is better than that one.
Don't confuse the noun 'butter' with the adjective 'better'.
I melt the butter for the bread. → I spread the butter on the bread.
Usually, you spread solid/soft butter; you melt it for cooking.
She is a butterfinger. → She is a butterfingers.
The idiom 'butterfingers' is always plural, even for one person.

팁

Softening Butter

If you need soft butter quickly, grate it with a cheese grater.

Cold Butter

For flaky pie crusts, use very cold, cubed butter and don't overmix.

Social Flattery

Use 'butter up' when you see someone being extra nice to a teacher or boss.

Quantifiers

Always use 'some' or 'a piece of' instead of 'a butter'.

Moderation

Butter is high in saturated fat, so enjoy it in moderation as part of a balanced diet.

Freezing

You can freeze butter for up to six months if you buy it in bulk.

Browning

Cook butter until it smells nutty to make 'beurre noisette' for a gourmet flavor.

Adjective Form

Use 'buttery' to describe things like wine, cookies, or even a smooth voice.

Check the Label

Look for 'grass-fed' butter for a higher nutritional profile and better flavor.

The Flap T

In American English, say 'bud-der' to sound more like a native speaker.

암기하기

기억법

Think of a 'BUTter' as something you put on 'BUT-tered' toast. The 'BUT' is the same.

시각적 연상

Imagine a bright yellow stick of butter melting into a warm, brown piece of bread.

Word Web

Milk Cream Churn Salt Toast Baking Fat Yellow

챌린지

Try to use the word 'butter' in three different ways today: as a food, as a verb, and in an idiom.

어원

The word 'butter' comes from the Old English 'butere', which was borrowed from the Latin 'butyrum'. The Latin term itself was a loanword from the Greek 'boutyron'.

원래 의미: The Greek 'boutyron' literally meant 'cow-cheese' (bous 'cow' + tyros 'cheese').

Indo-European (Germanic via Latin/Greek).

문화적 맥락

Be mindful that some people avoid butter for health, ethical (vegan), or religious reasons.

In the US, butter is often sold in sticks, while in the UK, it is usually in a single 250g block.

Julia Child's famous quote: 'With enough butter, anything is good.' The 'Butter Battle Book' by Dr. Seuss. The 'Bread and Butter' song by The Newbeats.

실생활에서 연습하기

실제 사용 상황

In the kitchen

melt the butter
softened butter
unsalted butter
whisk in the butter

At the dinner table

pass the butter
spread some butter
a pat of butter
bread and butter

In a bakery

buttercream frosting
flaky butter pastry
cream the butter
butter content

In social situations

butter someone up
bread and butter
butterfingers
butter wouldn't melt

In a grocery store

dairy aisle
salted butter
butter substitute
pack of butter

대화 시작하기

"Do you prefer butter or margarine on your toast in the morning?"

"Have you ever tried making your own butter from scratch?"

"What is your favorite recipe that uses a lot of butter?"

"Do you think butter is healthy or should it be avoided?"

"Is butter a common ingredient in the traditional food of your country?"

일기 주제

Describe the smell and taste of fresh bread with melting butter.

Write about a time you tried to 'butter someone up' to get what you wanted.

Discuss the pros and cons of using butter versus oil in cooking.

Recall a childhood memory involving a favorite buttery treat.

Imagine a world where butter didn't exist. How would cooking change?

자주 묻는 질문

10 질문

No, butter is usually uncountable. You say 'some butter' or 'a stick of butter'. You only use 'butters' when talking about different types.

Salted butter has added salt for flavor and preservation. Unsalted butter is pure cream and is preferred for baking to control salt levels.

No, butter has a low smoke point and will burn. Use clarified butter (ghee) or oil for high-heat frying.

It means to be very nice or flatter someone because you want them to do something for you.

It is a person who is clumsy and often drops things. It is a lighthearted idiom.

Keep it in the fridge in a sealed container so it doesn't absorb other food smells.

No, margarine is made from vegetable oils, while butter is made from animal milk/cream.

It is butter that has been melted to remove the water and milk solids, leaving only pure fat.

The color comes from beta-carotene in the grass that cows eat. Some brands add color to keep it consistent.

It refers to your main source of income or the most basic part of something.