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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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