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Food Technology / Home Economics booklet and glossary
Subject(s): Food Technology
Age group(s): 12–14, 15–16
Topic: Foods, equipment, cooking techniques
This project and its actions were made possible due to co-financing by the European Fund for the Integration of Third-Country Nationals
EAL Nexus resource
Home Economics glossary and
workbook
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Name:
How to use this bookletYou can use this booklet by yourself or with a teacher to learn the names of foods and equipment in your DT Food/Home Economics classroom.
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Read through the vocabulary and descriptions first. If you’re still not sure what the new word means, try an online image search. You can also use an online translator to hear the pronunciation.
At the end of each section there is a short activity. You can try this and then show it to your teacher for correction.
At the end of this booklet there is a glossary. This is a list of all the vocabulary in alphabetical order, with the page number where you can find them in the booklet. There is also a space to write your own translation of each word.
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FruitsApple – a green and/or red fruit which can be sweet or sourBanana – a yellow fruit which you must peel before eatingBlackberry – a dark red berry
Blueberry – a small, purple or blue round berryCherry – a red fruit with a seed in the centreClementine – a small, orange citrus fruit which is usually sweet
Coconut – a seed with a hard, brown, hairy shell and soft, white flesh inside
Cranberry – a small red berryFig – a purple fruit filled with many tiny seeds
Grape – a red or green oval fruit which can be used to make wine
Grapefruit – a large orange or yellow citrus fruit which is quite bitter
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flesh
seeds
banan
cherry
orange
skin
citrus fruits
fig
grapefruit
lime
lemon
clementine
Guava – a green, tropical fruit with a green skin and pink fleshKiwi/Kiwifruit – a small, round green fruit which has a hairy skin and many black seeds inside
Kumquat – a very small, yellow citrus fruit with a bitter skin and sweet fleshLemon – a yellow, sour citrus fruit
Lime – a green, sour citrus fruitLychee – a bumpy, floral fruit with a red skin and white fleshMango – a large, orange-red fruit with a large stone in the centre
Melon – a large green or yellow fruit with an inedible skin, sweet flesh and many seeds
Nectarine – a small white or yellow fruit with smooth skin and soft, sweet fleshOlive – a small fruit which starts off green and turns black. It can be eaten raw, cooked or pressed into oil.
Orange – a sweet, orange citrus fruitPassion fruit – a purple fruit with a juicy, yellow centre full of black seedsPeach – a small white or yellow fruit with fuzzy skin and soft,
sweet flesh Pear – a green fruit with white flesh, thinner at the top and thick at the bottom
Pineapple – a large green and yellow fruit with spiky skin,
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kiwi
lychee
melon
olives
peachstone
pear
pineapple
green leaves on top and a juicy, yellow interior. It is eaten fresh, made into juice or canned. Plum – a small purple fruit with soft, sweet, yellow flesh
Pumpkin – a large orange fruit which must be cooked before eating and is filled with many small seedsRaspberry – a small, red berry
Strawberry – a red berry with green leaves on top and seeds on the outsideVanilla - a sweet-tasting pod used to flavour many foods
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berries
raspberry
blueberry
blackberries
strawberry
cranberry
vanilla
pumpkin
Activity 1Write the word beside the fruit, e.g.
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apple
Now find the words in the word search.
VegetablesAsparagus – a long, thin, green or white vegetable Aubergine/Eggplant – a purple vegetable which must be cooked before eating
Avocado – technically a fruit, an avocado has dark green skin, pale green flesh and a large stone in the centre. It’s usually eaten raw.
Beetroot – this bright red, circular fruit can be eaten hot or cold Broccoli – a large, green vegetable with sections called florets
Brussels sprouts – small green spheres made up of closely grown leaves, like a little cabbage
Cabbage – a large white, green or purple round vegetable made up of closely grown leavesCarrot – a long orange vegetable
which can be eaten cooked or rawCauliflower – a large, white vegetable with sections called floretsCelery – long, green stalks which
can be eaten raw or cooked in soups
Chilli – a hot and spicy green or red fruit
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aubergine
beetroot
broccoli
carrot
celery
Cucumber – a long, green vegetable with a high water content which is eaten raw
Garlic – grows in bulbs which are made up of individual clovesGinger – a brown, knobbly root with
aromatic, yellow flesh
Leek – a long stalk, green at the top and white at the bottom, often boiled in soups
Lemongrass – a fragrant white and green stalk which tastes like lemon
Lettuce – a green, leafy salad vegetable which is eaten raw in salads and
sandwiches
Onion – a white, brown or red bulb made up of many layers, which can be eaten raw or cooked
Parsnip – a white, pointed vegetable which can be roasted or boiled in soupsPea – a very small, green, round vegetable which can be bought fresh, frozen or canned
Pepper – green, red or yellow fruit which is hollow with seeds inside
Potato – a round, brown tuber which can be boiled and made into mash or chips, or roasted.
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cucumber
cloves
bulbginger
peas
lettuces
Spring onion/Scallion – thin stalks which are green at the top and white at the bottom. They have a very mild onion flavour.
Sweet potato – a pointed, orange tuber which is cooked before eating
Tomato – a juicy, red fruit full of small seeds. It can be eaten raw or cooked and is often used to make sauce.
Turnip – a round purple and white vegetable with yellow flesh which must be cooked before eating
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potatoes
scallion
tomatoes
Activity 2Imagine a vegetarian friend is coming to your house. Use the fruits and vegetables on pages 4–10 to create a salad for them. Write the ingredients on the list, then draw your salad in the bowl and on the chopping board below. Don’t forget to use plurals, e.g. 1 apple 2 apples.
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vegetarian – someone who doesn’t eat meat or fishingredients – the food you use in a recipe
Plurals – when there are 2 or more of somethingNormally, you add an ‘s’
e.g. 1 pear 2 pearsIf the noun ends in ch, x, s or o, you usually add ‘es’
e.g. 1 peach 5 peaches
Nuts, grains and seeds
Broad bean – a light green bean, also called the fava bean, which grows in pods
Chickpea – a legume full of protein, often bought dried or in cans. It can be made into hummus or gram flour.
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cashew
Brazil nut
pecan
almond
peanut
coconut
walnut
Hazelnut
pistachio
chestnut
hazelnut
broad bean
Cocoa bean – usually dried and ground into cocoa powder or roasted to make chocolateCoffee bean – roasted to
make coffee Corn – ears of corn grow on long stalks. They can be eaten raw, cooked or made into flour or popcorn.
Lentil – an orange, green or brown pulse, full of protein
Maize – see cornOat – a cereal, usually dried and rolled before using in porridge and muesli
Pulse – a crop which is harvested and dried (e.g. lentils, dried beans, dried peas)
Rice – a white, brown or red cereal grain which can be boiled and eaten or made into flour
Soya bean – can be processed into oil, soy milk, flour, miso paste or eaten as edamame Wheat – a cereal used to make wheat flour and bread
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coffee beans
lentils
pulses
soya beans
Activity 3We can measure ingredients by weight, grams (g) and kilograms, or kilos (kg). 1000 grams = 1 kilogram
A - Write the measurements below in numbers:1. Ten grams of peanuts 10g of peanuts 2. Twenty-five grams of corn 3. One hundred and fifty grams of chickpeas 4. A kilogram of coffee beans 5. Half a kilogram of lentils
B - Use the numbers and pictures below to write out measurements:
1.
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2.
3. 4.
Maize, corn, rice and wheat are uncountable nouns. They do not become plural. e.g. 100g of corn
100g of corns
500g of oats
5. 6.
Dairy, eggs and pastryButter – made from churned milk and used in baking, frying and
spread on breadButtermilk – the white liquid left after you make butter from cream
Cheese – milk which is made sour and processed into many varietiesCondensed milk – thick, sweet milk from which water has been evaporated off
Cottage cheese – fresh, soft cheese with a mild flavourCream – the rich, fatty liquid on top of milk which can be poured or whippedCream cheese – a soft, fresh cheese with a creamy flavour e.g.
Philadelphia cheeseCrème anglaise – a thin custardCrème fraiche – soured creamCustard – a yellow dessert made from milk, thickened with egg yolk and flavoured with sugar and vanillaEgg – the produce of a bird containing egg white
and egg yolkIce cream – sweet, frozen cream with a variety of flavours
Milk – the white liquid a mammal (cow, goat, sheep, etc.) makes to feed its youngPastry – a sweet or savoury dough which is baked in pies, desserts, etc.
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hot chocolate with whipped cream
cheese
ice cream
egg white
egg yolk
apple pie with pastry topping
Yogurt – milk with added bacteria to make it thick and tangy; often has added sugar and flavourings e.g. strawberry yogurt, vanilla yogurt
Fish and seafoodCod – a saltwater white, firm fish which is often battered and friedCrab – a crustacean which lives on land and in water. It has a hard shell, eight legs and a pair of claws.Haddock – similar to cod
Lobster – a crustacean with ten legs, including two large claws. They are blue when raw, red when cooked.
Mussel – a small, black or blue shellfish with a long shell and light orange fleshOyster – a grey shellfish with light grey flesh. It is eaten raw or cooked.
Plaice – a flat fish with white flesh, often batteredPrawn – a small crustacean which is pink when cooked
Salmon – a large grey fish with pink flesh. Sardines – small, grey saltwater fish which often come in tins.
Squid – a sea animal with eight arms, and two tentacles
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Saltwater fish live in the sea. Freshwater fish live in rivers.Crustaceans have a hard shell.
battered cod
shell
claws
mussels
smoked salmon
tentacles
squid
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Oyster
crab
oyster
prawns
Meat and poultryBeef – meat from a cow
Burger – meat which is minced, made into round discs and then fried or grilledChicken – a common bird with white fleshDrumstick – the leg of a birdDuck – a game bird with dark flesh
Goose – a large white or brown bird
Guinea fowl – a small game bird with strong-tasting fleshHam – a type of pork
Kebab – meat or poultry cut into chunks and grilled on a skewer.
Lamb - meat from a young sheepPork – meat from a pigQuail - a very small game birdRabbit – a small game animal with long ears
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Poultry is a bird we eat. Meat comes from a mammal we can eat. Game is an animal which lives in the wild and is hunted.
chicken
skewerskebabs
drumsticks
rabbit
Steak – a large, high-quality piece of meat to be roasted or friedTurkey – a large bird with white or dark fleshVeal – meat from a young cow
Venison – meat from a deer Woodpigeon – a game bird with dark flesh
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steak
beef comes from a cow
lamb comes from a young sheep
pork comes from a pig
guinea fowl
quail
woodpigeon
Activity 4Let’s look at organising a fridge. It’s a good idea to store foods according to the temperature they need to be cooked at.For example, food cooked at a high temperature (like chicken) goes in the coldest part of the fridge. Food cooked at lower temperatures can go in a warmer part of the fridge. Look at the diagram below. Where would you store the following foods? Draw the food on the correct shelf and label it. One has been done for you.
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cream fresh chicken milk cheese raw beefburgers
butter cooked ham eggs smoked salmon leftover curry raw salmon
cream
8–10˚C: vegetables and some fruit
2–3˚C: poultry, fish
3–4˚C: raw meat
4–8˚C: leftovers, dairy, eggs, cooked meats
raw = uncookedleftovers – extra food from a previous meal smoked – cooked with smoke
cake
bees making honey
from eggs, flour, sugar and butter
Store cupboardBaking powder – a chemical used to make bread and cakes rise when cookedBiscuit – a small, sweet baked snack, usually quite hard or crisp
Cake – a soft baked snack or dessert often made
Caster sugar – white or golden sugar with very small granules Couscous – dried wheat grains
Dried herbs – dried leaves which give extra flavour to foodFlour – a powder made from a cereal, used to make bread and cakes
Honey – sweet, golden liquid made by beesIcing sugar – very fine, powdered sugarJam – a liquid made from fruit and
Oil – cooking liquid made from olives, sunflower, maize, etc.
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salt
pasta
flour
Noodles – long, thin strips of dough, dried and boiled before eating
Ketchup – a red sauce made from tomatoes
sugar
Pasta – dried Italian food which comes in a variety of shapes Pâté – meat made into a paste Pepper – black, green, white or pink peppercorns, dried and used as a spice
Raisins – dried grapesSalt – white grains used to add flavour to food
Spices – whole or ground seeds and fruits, e.g. turmeric, mustard, cinnamon, etc.Stock cube – a small cube
added to water to make a meat- or vegetable-flavoured liquid, used as the base for soup
Sugar – white or brown carbohydrate used to make foods sweet Tinned tomatoes – peeled, cooked tomatoes in a tin or can Vinegar – an acidic liquid
made from fruit, rice, malt, kombucha, etc.
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raisins
a stock cube
tinned tomatoes
oilvinegar
Activity 5Complete the crossword using the pictures as
clues. All of the answers are from pages 20–21. Across
Down
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2. 6. 9. 13.
16.
17.
18.
19.
20.
1. 3. 4. 5. 7.
8. 10. 11.
12.
15.
14.
EquipmentBaking sheet/tray – a flat, metal tray which you can put in the ovenBlender – an electrical device used to
make smooth liquidsBowl – a glass, metal or ceramic object used to contain ingredients or liquid
Can/tin opener – a small object with a blade to open cans Chopping board – you cut food on a
wooden or metal chopping boardColander – a bowl with holes in it, e.g. to drain pasta
Corkscrew – used to open bottles with a corkCup – you drink hot or cold liquids from a cup Cutlery – knives, forks, spoons, etc.
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blender
colanderutensils
masher ladle
grater
sievekettle
cup
napkinglass
spatula
whisk
mixer
Dish – for serving food, deeper than a plate Food processor – an electrical device which quickly chops food Fridge – keeps fresh food coldFrying pan – a large flat pan used to fry foodGlass – you drink cold liquids from a glassGrater – used to make strands of cheese, vegetables, etc.Hand mixer/beater – an electrical device used to quickly whisk foodsHob – uses gas or electricity to heat rings, used to cook foodKettle – an electrical device used to boil water Ladle – used to serve liquidLid – sits on top of a bowl or pan Masher – used to make mashed vegetables
Measuring jug – a jug with numbers on the side to measure quantitiesMug – contains hot drinks, larger than a cupNapkin – a fabric or paper square used to clean your hands and mouth
Oven – you cook food at high temperature inside one of these
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fork
plate
spoon
knife
mug
hob oven
Peeler – removes peel from fruit and vegetablesPlate – food is served on a platePot – a round container with two handles,
used to heat foodsRolling pin – a wooden cylinder used to make pastry flatSaucepan – a large, round pot with one handle
Scales – used to weigh foodSieve – a bowl with lots of tiny holes, e.g. to drain riceSpatula – wooden or plastic, used to
stir food in pots Steamer – a metal, plastic or bamboo basket which can be used to steam foodUtensil – an object which has a specific use
Whisk – a metal object used to mix or thicken liquidsWok – a frying pan with a round baseWooden spoon – a large spoon used to stir food
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rolling pin
bamboo steamers
saucepan
handles
lid
frying pan
pot
wok
Activity 6A - Imagine you’re helping a friend move into a new house. Their kitchen has a table, chairs, a fridge, a freezer, a hob and an oven, but nothing else. What else do they need? Write down the ten most important items from the list above, in your opinion. 1. 2. 3. 4. 5.
6. 7. 8. 9. 10.
B - Compare your list with someone else’s. Do they agree with you? - Can you explain your choices using more than and less than? e.g. A saucepan is more useful than a sieve.
A rolling pin is less important than plates.
- Can you justify your choices using because?e.g. A saucepan is more useful than a sieve because you
need a saucepan to boil the food. A rolling pin is less important than plates because you use plates every day.
Write your own examples, and then practise in pairs:
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justify = explain with reasons
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C - Your friend has £70 to spend on kitchen equipment. With a partner, use the internet to research where to buy as many of the items on your list as possible for £70 or less. Complete the table below for your friend.
Item Cost RetailerKnife set £8.99 Argos
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InstructionsAdd – put in Bake – cook in the ovenBlend – make into a liquid e.g. soupBoil – heat a liquid to 100˚CChop – cut into chunksCombine – see mixCore – remove the centre from a fruitCut – separate with a knifeDeseed – take out the seedsDice – cut into cubesDrizzle – pour over a thin ribbon of liquid Freeze – reduce temperature to less than
0˚C
Grate – use a grater to break into small piecesGrill – to cook with direct heat using a grill, fire or BBQ small pieces
Knead – pressing and stretching dough to make breadLine – put paper on a tin or tray to stop food sticking
Marinate – leave meat in a liquid before cooking to add flavourMeasure – calculate the weight or volume of ingredient needed
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cut dicecore peel
deseed
chop slice
cookies drizzled with chocolate
Mix – combine two or more ingredients evenlyPeel – remove the outer skin or a fruit or vegetable
Pipe – use a piping bag to form icing in an attractive shapePoach – cook by boilingPour – distribute a liquid
Refrigerate – put in the fridgeRemove – take off
Roast – cook meat or vegetables in an oven
Roll (out) – make dough flat using a rolling pinSieve – place in a sieve to remove water Sift – use a sieve to remove lumps from flour or sugar
Slice – cut into slicesSqueeze – press to remove liquid, e.g. squeeze a lemon to get lemon juice Stir – mix with a circular action
Weigh (out) – calculate the weight of an ingredient
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roll out
roast
stir
Activity 7A - Think of a dish you have eaten many times at home. You are
going to write a recipe teaching someone how to make this dish.
You should:- write an ingredients list (including quantities)- give clear instructions using the verbs from pages 28–29- separate your instructions into small steps, so that each step
is easy to follow- give cooking times and temperatures
Ingredients:
Recipe:
First,
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To write instructions, start your sentence with the infinitive of the verb (see pages 28–29) e.g. Step 1: Measure 100g of flour.
To explain oven cooking instructions, use this structure:Cook at + temperature for + time, e.g.
Cook at 180˚C for 20 mins.
Then,
Finally,
B – Type up your recipe on a computer and add photos or drawings to your instructions. Or, make a short video explaining how to make your dish.
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AdjectivesBitter – has a strong, sour taste Bland – does not have a strong tasteBurnt – cooked for too long until blackCheesy – tastes of cheeseCold – has a low temperatureCreamy – has the taste or texture of cream, e.g. a creamy sauce
Crisp – hard and fresh, e.g. a crisp green appleCrunchy – hard and crisp, e.g. a crunchy carrot
Delicious – tastes very goodDisgusting – has an extremely bad tasteDry – has little or no moisture or water Fatty – has a lot of fat Fresh – food that is not old Fruity – tastes like fruit
Golden – is the colour of gold Greasy – has a lot of oil, e.g. chips are greasyHealthy – nutritious,
good for your bodyHorrible – has a very bad tasteHot – has a high temperature; tastes very spicyJuicy – has a lot of juice or moisture
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A sour lemon. Disgusting!
lean baconfatty bacon
strong coffee weak coffee
healthy foods
Lean – meat which has little or no fat Moist – has a lot of water/moisturePlain – has no added flavoursRancid – food, especially meat, which has gone off/is bad (i.e. too old to eat) Ripe – fruit which is ready to eatSalty – tastes like saltSavoury – not sweetSmoky – tastes of smoke, as if it has been grilled/barbecued
Sour – has a sharp taste, like a lemon Spicy – has strong, hot flavours from spices Stale – bread or cake which is old and hard
Sticky – sticks to you when you touch it, e.g. toffee sauceStrong – has a lot of one ingredient, e.g. an espresso is a strong coffee Sugary – tastes like sugarSweet – tastes of sugarTasty – has a very nice tasteUnhealthy – not healthyWeak – not strong
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This food will taste smoky.
These buns have a sticky icing on top.
Activity 8Think of a meal you ate recently at home, from a restaurant or in your lesson. Now imagine you are a critic for a local newspaper or school website. You are going to write a review of your meal.
You should:- explain what food you
ate and what you drank
- describe the appearance, smell and taste of the food- use a variety of adjectives (from pages 32–33 or your own
ideas)- give an overall star rating out of five- use intensifiers to make it more descriptive, e.g. very, quite,
...
The ... looked
tooextremely
veryso
reallyratherquitea littlea bit
somewhat
delicioussweet
creamyetc.
The ... smelledThe ... tasted
First, I ate...
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Your review will be in the past simple tense, e.g.
It was / They were ...I ate ...I drank ...
Then,
Overall, I give it
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GlossaryHere is an alphabetical list of all the H.E. words in this booklet. After each word is the page where you can find the full definition. If you like, you can write a translation of the food vocabulary in the blank space beside each word.
n = nounv = verbadj = adjectiveAadd (v) p. 28 almond (n) p. 12 apple (n) p. 4
asparagus (n) p. 8 aubergine/eggplant (n) p. 8 avocado (n) p. 8
Bbake (v) p. 28 baking powder (n) p. 20 baking sheet/tray (n) p. 23 banana (n) p. 4 beef (n) p. 17 beetroot (n) p. 8 biscuit (n) p. 20 bitter (adj) p. 32 blackberry (n) p. 4 bland (adj) p. 32
blend (v/n) p. 28 blender (n) p. 23 blueberry (n) p. 4 boil (v) p. 28 bowl (n) p. 23 Brazil nut (n) p. 12 broad bean (n) p. 12 broccoli (n) p. 8 Brussels sprout (n) p. 8 burger (n) p. 17
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burnt (adj) p. 32 butter (n) p. 15
buttermilk (n) p. 15
Ccabbage (n) p. 8 cake (n) p. 20 can opener (n) p. 23 carrot (n) p. 8 cashew (n) p. 12 caster sugar (n) p. 20 cauliflower (n) p. 8 celery (n) p.8 cheese (n) p. 15 cheesy (adj) p. 32 cherry (n) p. 4 chestnut (n) p. 12 chicken (n) p. 17 chickpea (n) p. 12 chilli (n) p. 8 chop (v) p. 28 chopping board (n) p. 23 clementine (n) p. 4 cocoa bean (n) p.13
coconut (n) p. 4 cod (n) p. 16 coffee bean (n) p. 13 colander (n) p. 23 condensed milk (n) p.15 corn (n) p. 13 cottage cheese (n) p. 15 couscous (n) p.20 crab (n) p. 16 cranberry (n) p. 4 cream (n) p. 15 cream cheese (n) p. 15 creamy (adj) p. 32 crème anglaise (n) p. 15 crème fraiche (n) p. 15 crisp (adj) p. 32 crunchy (adj) p. 32
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cup (n) p. 23 custard (n) p. 15
cut (v) p. 28 cutlery (n) p. 24
cucumber (n) p. 8 Ddairy (adj) p. 15 delicious (adj) p. 32 deseed (v) p. 28 dice (v) p. 28 dried herbs (n) p. 20
drizzle (v) p. 28 drumstick (n) p. 17 dry (adj) p. 32 duck (n) p. 17
Eegg (n) p.15 Ffatty (adj) p. 32 fig (n) p. 4 flour (n) p. 20 fork (n) p. 24
freeze (v) p. 28 fresh (adj) p. 32 fruity (adj) p.32 frying pan (n) p. 24
Ggarlic (n) p. 9 ginger (n) p. 9 glass (n) p. 24 golden (adj) p. 32 goose (n) p. 17 grape (n) p. 4
grapefruit (n) p. 4 grater (n) p. 24 greasy (adj) p. 32 grill (v, n) p. 28 guava (n) p. 5 guinea fowl (n) p.17
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Hhazelnut (n) p. 12 honey (n) p. 20 Iice cream (n) p. 15 icing sugar (n) p. 20
Jjam (n) p. 20 juicy (adj) p. 32 Kkebab (n) p. 17 ketchup (n) p. 20 kettle (n) p. 24 kiwi/kiwifruit (n) p. 5
knead (v) p. 28 knife (n) p. 24 kumquat (n) p. 5
Llean (adj) p. 32 leek (n) p. 9 leftovers (n) p. 19 lemon (n) p. 5 lemongrass (n) p. 9
lentil (n) p. 13 lettuce (n) p. 9 lid (n) p. 24 lime (n) p. 5 lobster (n) p. 15 lychee (n) p. 5
Mmaize (n) p. 13 mango (n) p. 5 marinate (v) p.28 masher (n) p. 24 measure (v) p. 28 measuring jug (n) p. 24
melon (n) p. 5 milk (n) p. 15 mix (v) p. 29 moist (adj) p.33 mug (n) p. 24 mussel (n) p. 16
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Nnectarine (n) p. 5 noodles (n) p. 20 Ooat (n) p. 13 oil (n) p. 21 olive (n) p. 5
onion (n) p. 9 orange (n) p. 5 oyster (n) p. 16
Pparsnip (n) p.9 passion fruit (n) p. 5 pasta (n) p. 21 pastry (n) p. 15 pâté (n) p. 21 pea (n) p. 9 peach (n) p. 5 peanut (n) p. 12 pear (n) p. 5 pecan (n) p. 12 peel (v, n) p. 29 peeler (n) p. 25 pepper (n) p. 9, 21
pineapple (n) p. 6 pistachio (n) p. 12 plain (adj) p. 33 plum (n) p. 6 poach (v) p. 29 pork (n) p. 17 pot (n) p. 25 potato (n) p. 9 poultry (n) p. 17 pour (v) p. 29 prawn (n) p. 16 pulse (n) p. 13 pumpkin (n) p. 6
Qquail (n) p. 17 Rrabbit (n) p. 17 raisin (n) p. 21 rancid (adj) p. 33
raspberry (n) p. 6 raw (adj) p.19 refrigerate (v) p. 29
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rice (n) p. 13 ripe (adj) p. 33
roast (v) p. 29 roll (out) (v) p.29
S
salmon (n) p.16 salt (n) p. 21 salty (adj) p. 33 sardines (n) p. 16 saucepan (n) p. 25 savoury (adj) p. 33 scales (n) p. 25 seafood (n) p. 16 sieve (n) p. 25 slice (v, n) p. 29 smoky (adj) p. 33 sour (adj) p. 33 sour cream (n) p. 15 soya bean (n) p. 13 spatula (n) p. 25 spices (n) p. 21
spicy (adj) p. 33 spoon (n) p. 24 spring onion/scallion (n) p. 10 squeeze (v) p. 29 squid (n) p. 16 stale (adj) p. 33 steak (n) p. 18 sticky (adj) p. 33 stir (v) p. 29 stock cube (n) p. 21 strawberry (n) p. 6 strong (adj) p. 33 sugar (n) p. 21 sugary (adj) p. 33 sweet (adj) p. 33 sweet potato (n) p. 10
Ttasty (adj) p. 33 tin opener (n) p. 23
tinned tomatoes (n) p. 21 tomato (n) p. 10
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turkey (n) p.18 turnip (n) p. 10 Uutensils (n) p. 25 Vvanilla (n) p. 6 veal (n) p. 18 vegetables (n) p. 8
venison (n) p. 18 vinegar (n) p. 21
Wwalnut (n) p. 12 weak (adj) p.33
weigh (v) p. 29 wheat (n) p. 13
whisk (n) p. 25 wok (n) p. 25
woodpigeon (n) p. 18 ________________________
Yyogurt (n) p.15
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