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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

Nexus resource

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Home Economics

glossary and workbook

Name:

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How to use this booklet

You 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.

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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Fruits

Apple – a green and/or red fruit

which can be sweet or sour

Banana – a yellow fruit which you

must peel before eating

Blackberry – a dark red berry

Blueberry – a small, purple or blue round berry

Cherry – a red fruit with a seed in the centre

Clementine – 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 berry

Fig – 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

skin

flesh

seeds

banana

cherry

orange

skin

citrus fruits

fig

grapefruit

lime

lemon

clementine

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Guava – a green, tropical fruit with a green skin

and pink flesh

Kiwi/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 flesh

Lemon – a yellow, sour citrus fruit

Lime – a green, sour citrus fruit

Lychee – a bumpy, floral fruit with a red skin and white

flesh

Mango – 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 flesh

Olive – 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 fruit

Passion fruit – a purple fruit with a juicy, yellow centre full of black seeds

Peach – 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

kiwi

lychee

melon

olives

peach

stone

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Pineapple – a large green

and yellow fruit with spiky

skin, 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 seeds

Raspberry – a small, red berry

Strawberry – a red berry with

green leaves on top and seeds on the outside

Vanilla - a sweet-tasting pod used to

flavour many foods

berries

raspberry

blueberry

blackberries

strawberry

cranberry

pear

pineapple

vanilla

pumpkin

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Activity 1

Write the word beside the fruit, e.g.

apple

Now find the words in the word search.

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Vegetables

Asparagus – 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

leaves

Carrot – a long orange vegetable which

can be eaten cooked or raw

Cauliflower – a large, white vegetable with sections

called florets

Celery – long, green stalks which can

be eaten raw or cooked in soups

Chilli – a hot and spicy green or red fruit

Cucumber – a long, green vegetable with

a high water content which is eaten raw

aubergine

beetroot

broccoli

carrot

carrot

celery

cucumber

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Garlic – grows in bulbs which are made

up of individual cloves

Ginger – 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 soups

Pea – 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.

cloves bulb ginger

pea

peas

potatoes

lettuces

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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

turnip

scallion

tomatoes

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Activity 2

Imagine 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.

vegetarian – someone who doesn’t eat meat or fish

ingredients – the food you use in a recipe

Plurals – when there are 2 or more of something

Normally, you add an ‘s’

e.g. 1 pear 2 pears

If the noun ends in ch, x, s or o, you usually add ‘es’

e.g. 1 peach 5 peaches

If the noun ends in y, it changes to ‘ies’

e.g. 1 strawberry 8 strawberries

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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.

cashew

Brazil nut

pecan

almond

peanut

coconut

walnut

Hazelnut

pistachio

chestnut

hazelnut

broad bean

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Cocoa bean – usually dried

and ground into cocoa

powder or roasted to make

chocolate

Coffee 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 corn

Oat – 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

coffee beans

lentils

pulses

soya beans

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Activity 3

We 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.

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.

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Dairy, eggs and pastry

Butter – made from churned milk and used

in baking, frying and spread on bread

Buttermilk – the white liquid left after you

make butter from cream

Cheese – milk which is made sour and processed into many

varieties

Condensed milk – thick, sweet milk from which

water has been evaporated off

Cottage cheese – fresh, soft cheese with a mild flavour

Cream – the rich, fatty liquid on top of milk which can be

poured or whipped

Cream cheese – a soft, fresh cheese with a creamy flavour

e.g. Philadelphia cheese

Crème anglaise – a thin custard

Crème fraiche – soured cream

Custard – a yellow dessert made from milk, thickened with

egg yolk and flavoured with sugar and vanilla

Egg – the produce of a bird containing egg white and

egg yolk

Ice cream – sweet, frozen cream with a variety of flavours

Milk – the white liquid a mammal (cow, goat,

sheep, etc.) makes to feed its young

Pastry – a sweet or savoury dough which is baked

in pies, desserts, etc.

Yogurt – milk with added bacteria to make it thick and tangy;

often has added sugar and flavourings e.g. strawberry yogurt,

vanilla yogurt

hot chocolate with whipped cream

cheese

ice cream

egg white

egg yolk

apple pie with pastry topping

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Fish and seafood

Cod – a saltwater white, firm fish

which is often battered and fried

Crab – 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 flesh

Oyster – a grey shellfish with light grey flesh. It is eaten raw or cooked.

Plaice – a flat fish with white flesh, often

battered

Prawn – 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

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

crab

oyster

prawns

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Meat and poultry

Beef – meat from a cow

Burger – meat which is minced, made into round discs and then fried or grilled

Chicken – a common bird with white flesh

Drumstick – the leg of a bird

Duck – a game bird with dark flesh

Goose – a large white or brown

bird

Guinea fowl – a small game bird with strong-

tasting flesh

Ham – a type of pork

Kebab – meat or poultry cut

into chunks and grilled on a

skewer.

Lamb - meat from a young sheep

Pork – meat from a pig

Quail - a very small game bird

Rabbit – a small game animal with long ears

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

skewers

kebabs

drumsticks

rabbit

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Steak – a large, high-quality piece of meat to be roasted

or fried

Turkey – a large bird with white

or dark flesh

Veal – meat from a young cow

Venison – meat from a deer

Woodpigeon – a game bird with dark flesh

steak

beef comes from a cow

lamb comes from a young sheep

pork comes from a pig

guinea fowl

quail

woodpigeon

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Activity 4

Let’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.

cream fresh chicken milk

cheese raw beefburgers

butter cooked ham eggs

smoked salmon leftover curry

raw salmon

open can of tuna yoghurt

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 = uncooked

leftovers – extra food from a previous meal

smoked – cooked with smoke

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cake

bees making honey

from eggs, flour, sugar and butter

Store cupboard

Baking powder – a chemical used to make bread and

cakes rise when cooked

Biscuit – 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 food

Flour – a powder made from a cereal, used to make bread and cakes

Honey – sweet, golden liquid made by bees

Icing sugar – very fine, powdered

sugar

Jam – a liquid made from fruit and

pepper

salt

flour

Noodles – long, thin strips

of dough, dried and boiled

before eating

Ketchup – a red sauce

made from tomatoes

sugar

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Oil – cooking liquid made from olives, sunflower, maize, etc.

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 grapes

Salt – 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.

pasta

raisins

a stock cube

tinned tomatoes

oil vinegar

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Activity 5

Complete the crossword using the pictures as clues. All of the answers are

from pages 20–21.

Across

Down

2. 6. 9. 13.

16.

17.

18. 19. 20.

1. 3. 4. 5. 7.

8. 10. 11. 12. 15. 14.

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Equipment

Baking sheet/tray – a flat, metal tray

which you can put in the oven

Blender – an electrical device used to

make smooth liquids

Bowl – 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 board

Colander – a bowl with holes in it,

e.g. to drain pasta

Corkscrew – used to open bottles with a cork

Cup – you drink hot or cold liquids from a cup

blender

colander

utensils

masher ladle

grater

sieve

kettle

cup

spatula

whisk

mixer

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Cutlery – knives, forks, spoons, etc.

Dish – for serving food, deeper than a plate

Food processor – an electrical device which quickly chops food

Fridge – keeps fresh food cold

Frying pan – a large flat pan used to fry food

Glass – you drink cold liquids from a glass

Grater – used to make strands of cheese, vegetables, etc.

Hand mixer/beater – an electrical device used to quickly whisk foods

Hob – uses gas or electricity to heat rings, used to

cook food

Kettle – an electrical device used to boil water

Ladle – used to serve liquid

Lid – 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 quantities

Mug – contains hot drinks, larger than a cup

Napkin – a fabric or paper square used to clean your

hands and mouth

napkin

fork

plate

glass

spoon

knife

mug

hob oven

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Oven – you cook food at high temperature inside one of these

Peeler – removes peel from fruit and vegetables

Plate – food is served on a plate

Pot – a round container with two handles,

used to heat foods

Rolling pin – a wooden cylinder used to make pastry flat

Saucepan – a large, round pot with one handle

Scales – used to weigh food

Sieve – a bowl with lots of tiny holes,

e.g. to drain rice

Spatula – wooden or plastic, used to

stir food in pots

Steamer – a metal, plastic or bamboo basket which can be used to steam

food

Utensil – an object which has a specific use

Whisk – a metal object used to mix or thicken liquids

Wok – a frying pan with a round base

Wooden spoon – a large spoon used to stir food

rolling pin

bamboo steamers

saucepan

handles

lid

frying pan

pot

wok

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Activity 6

A - 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:

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 Retailer

Knife set £8.99 Argos

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Instructions

Add – put in

Bake – cook in the oven

Blend – make into a liquid

e.g. soup

Boil – heat a liquid to 100˚C

Chop – cut into chunks

Combine – see mix

Core – remove the centre

from a fruit

Cut – separate with a knife

Deseed – take out the seeds

Dice – cut into cubes

Drizzle – pour over a thin ribbon of liquid

Freeze – reduce temperature to less than 0˚C

Grate – use a grater to break into small pieces

Grill – to cook with direct heat using a grill, fire or

BBQ small pieces

Knead – pressing and stretching dough to

make bread

Line – put paper on a tin or tray to stop food

sticking

Marinate – leave meat in a liquid before cooking to add flavour

Measure – calculate the weight or volume of ingredient needed

cut dice

core peel

deseed

chop slice

cookies drizzled with chocolate

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Mix – combine two or more ingredients evenly

Peel – remove the outer skin or a fruit or vegetable

Pipe – use a piping bag to form icing in an

attractive shape

Poach – cook by boiling

Pour – distribute a liquid

Refrigerate – put in the fridge

Remove – take off

Roast – cook meat or vegetables

in an oven

Roll (out) – make dough flat using a rolling pin

Sieve – place in a sieve to remove water

Sift – use a sieve to remove lumps from flour or sugar

Slice – cut into slices

Squeeze – 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

roll out

roast

stir

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Activity 7

A - 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,

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.

To explain cooking on the hob:

Cook on a high / medium / low heat for 10 minutes.

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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.

32

Adjectives

Bitter – has a strong, sour taste

Bland – does not have a strong taste

Burnt – cooked for too long until black

Cheesy – tastes of cheese

Cold – has a low temperature

Creamy – has the taste or texture of cream, e.g. a creamy

sauce

Crisp – hard and fresh, e.g. a crisp

green apple

Crunchy – hard and crisp, e.g. a

crunchy carrot

Delicious – tastes very good

Disgusting – has an extremely bad taste

Dry – 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 greasy

Healthy – nutritious, good for your body

Horrible – has a very bad taste

Hot – has a high temperature; tastes

very spicy

Juicy – has a lot of juice or moisture

Lean – meat which has little or no fat

A sour lemon. Disgusting!

lean bacon

fatty bacon

strong coffee weak coffee

healthy foods

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Moist – has a lot of water/moisture

Plain – has no added flavours

Rancid – food, especially meat, which has gone

off/is bad (i.e. too old to eat)

Ripe – fruit which is ready to eat

Salty – tastes like salt

Savoury – not sweet

Smoky – 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 sauce

Strong – has a lot of one ingredient, e.g. an espresso is a strong coffee

Sugary – tastes like sugar

Sweet – tastes of sugar

Tasty – has a very nice taste

Unhealthy – not healthy

Weak – not strong

This food will taste

smoky.

These buns have a sticky icing

on top.

Healthy food

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Activity 8

Think 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 too extremely

very so

really rather quite a little a bit

somewhat

delicious sweet

creamy etc.

The ... smelled

The ... tasted

First, I ate...

Your review will be in the past simple tense, e.g.

It was / They were ...

I ate ...

I drank ...

It looked...

It tasted

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Then,

Overall, I give it

36

Glossary

Here 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 = noun

v = verb

adj = adjective

A

add (v) p. 28

almond (n) p. 12

apple (n) p. 4

asparagus (n) p. 8

aubergine/eggplant (n) p. 8

avocado (n) p. 8 B

bake (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

burnt (adj) p. 32

37

butter (n) p. 15 buttermilk (n) p. 15

C

cabbage (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

38

cup (n) p. 23

custard (n) p. 15

cut (v) p. 28

cutlery (n) p. 24

cucumber (n) p. 8

D

dairy (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

E

egg (n) p.15

F

fatty (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

G

garlic (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

39

H

hazelnut (n) p. 12 honey (n) p. 20

I

ice cream (n) p. 15 icing sugar (n) p. 20

J

jam (n) p. 20 juicy (adj) p. 32

K

kebab (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

L

lean (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

M

maize (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

40

mussel (n) p. 16

N

nectarine (n) p. 5 noodles (n) p. 20

O

oat (n) p. 13

oil (n) p. 21

olive (n) p. 5

onion (n) p. 9

orange (n) p. 5

oyster (n) p. 16

P

parsnip (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

Q

quail (n) p. 17

R

rabbit (n) p. 17 raisin (n) p. 21

41

rancid (adj) p. 33

raspberry (n) p. 6

raw (adj) p.19

refrigerate (v) p. 29

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

42

T

tasty (adj) p. 33

tin opener (n) p. 23

tinned tomatoes (n) p. 21

tomato (n) p. 10

turkey (n) p.18

turnip (n) p. 10

U

utensils (n) p. 25

V

vanilla (n) p. 6

veal (n) p. 18

vegetables (n) p. 8

venison (n) p. 18

vinegar (n) p. 21

W

walnut (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

________________________

Y

yogurt (n) p.15