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Nexus resource
Food Technology / Home Economics booklet and
glossary
Subject(s):
Food Technology
Age group(s):
12–14, 15–16
Topic:
Foods, equipment,
cooking techniques
1
Home Economics
glossary and workbook
Name:
2
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.
3
flesh
Fruits
Apple – a green and/or red fruit
which can be sweet or sour
skin
Banana – a yellow fruit which you
must peel before eating
banana
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
cherry
Coconut – a seed with a hard, brown, hairy shell and
soft, white flesh inside
seeds
Cranberry – a small red berry
Fig – a purple fruit filled with many tiny seeds
fig
Grape – a red or green oval fruit which can be used to make
wine
orange
grapefruit
lime
clementine
citrus fruits
lemon
Grapefruit – a large orange or yellow citrus fruit which is quite bitter
4
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
kiwi
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
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
melon
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.
olives
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
peach
stone
5
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.
pear
pineapple
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
vanilla
pumpkin
blueberry
berries
strawberry
raspberry
blackberries
cranberry
6
Activity 1
Write the word beside the fruit, e.g.
apple
Now find the words in the word search.
7
Vegetables
Asparagus – a long, thin, green or white vegetable
Aubergine/Eggplant – a purple vegetable
which must be cooked before eating
aubergine
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
beetroot
Broccoli – a large, green vegetable with sections called
florets
broccoli
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
carrot
Cauliflower – a large, white vegetable with sections
called florets
Celery – long, green stalks which can
be eaten raw or cooked in soups
celery
Chilli – a hot and spicy green or red fruit
Cucumber – a long, green vegetable with
a high water content which is eaten raw
cucumber
8
Garlic – grows in bulbs which are made
up of individual cloves
bulb
cloves
Ginger – a brown, knobbly root with
aromatic, yellow flesh
ginger
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
lettuces
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
peas
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.
potatoes
9
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
tomatoes
10
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
11
Nuts, grains and seeds
almond
peanut
coconut
cashew
pecan
Brazil nut
walnut
hazelnut
pistachio
chestnut
broad bean
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.
12
Cocoa bean – usually dried
and ground into cocoa
powder or roasted to make
chocolate
Coffee bean – roasted to
make coffee
coffee beans
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
lentils
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)
pulses
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
soya beans
13
Activity 3
Maize, corn, rice and
wheat are
uncountable nouns.
They do not become
plural.
We can measure ingredients by weight,
grams (g) and kilograms, or kilos (kg).
1000 grams = 1 kilogram
e.g. 100g of corn 
100g of corns 
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.
500g of oats
3.
5.
4.
6.
14
Dairy, eggs and pastry
Butter – made from churned milk and used
in baking, frying and spread on bread
cheese
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
hot chocolate
with whipped
cream
egg white
Crème anglaise – a thin custard
Crème fraiche – soured cream
egg yolk
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
ice cream
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.
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
15
Fish and seafood
Cod – a saltwater white, firm fish
which is often battered and fried
Saltwater fish live in the sea.
Freshwater fish live in rivers.
Crustaceans have a hard shell.
Crab – a crustacean which lives on land and in water. It
has a hard shell, eight legs and a pair of claws.
shell
battered cod
Haddock – similar to cod
Lobster – a crustacean with ten legs, including
two large claws. They are blue when raw, red
when cooked.
claws
Mussel – a small, black or blue shellfish with a long shell
and light orange flesh
mussels
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.
smoked salmon
Sardines – small, grey saltwater fish which often come
in tins.
tentacles
Squid – a sea animal with eight arms, and two tentacles
squid
crab
prawns
oyster
16
Meat and poultry
Poultry is a bird we eat.
Beef – meat from a cow
Meat comes from a mammal we can
eat.
Game is an animal which lives in the
wild and is hunted.
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
chicken
Goose – a large white or brown
bird
drumsticks
Guinea fowl – a small game bird with strongtasting flesh
Ham – a type of pork
Kebab – meat or poultry cut
into chunks and grilled on a
skewer.
kebabs
skewers
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
rabbit
17
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
steak
Venison – meat from a deer
Woodpigeon – a game bird with dark flesh
beef comes from a cow
lamb comes from a
young sheep
pork comes from a pig
guinea fowl
quail
woodpigeon
18
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.
raw = uncooked
cream
fresh chicken
milk
leftovers – extra food
cheese
raw beefburgers
from a previous meal
butter
cooked ham
eggs
smoked salmon
leftover curry
raw salmon
open can of tuna
cream
smoked – cooked with
smoke
yoghurt
4–8˚C:
leftovers,
dairy, eggs,
cooked meats
3–4˚C: raw
meat
2–3˚C:
poultry, fish
8–10˚C:
vegetables
and some
fruit
19
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
from eggs, flour, sugar and butter
cake
Caster sugar – white or golden
sugar with very small granules
bees making honey
Couscous – dried wheat grains
Dried herbs – dried leaves which give
extra flavour to food
flour
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
pepper
Jam – a liquid made from fruit and
sugar
Ketchup – a red sauce
made from tomatoes
salt
Noodles – long, thin strips
of dough, dried and boiled
before eating
20
Oil – cooking liquid made from olives, sunflower, maize, etc.
pasta
Pasta – dried Italian food which comes in a
variety of shapes
Pâté – meat made into a
paste
Pepper – black, green,
white or pink peppercorns,
raisins
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
a stock cube
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.
tinned tomatoes
vinegar
oil
21
Activity 5
Complete the crossword using the pictures as clues. All of the answers are
from pages 20–21.
Across
2.
6.
20.
16.
Down
8.
9.
3.
1.
10.
17.
18.
4.
11.
19.
5.
12.
13.
7.
14.
15.
22
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
blender
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
whisk
colander
utensils
grater
masher
mixer
ladle
spatula
sieve
Corkscrew – used to open bottles with a cork
kettle
cup
Cup – you drink hot or cold liquids from a cup
23
Cutlery – knives, forks, spoons, etc.
napkin
glass
spoon
fork
knife
plate
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
mug
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
hob
oven
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
24
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
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
bamboo steamers
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
wok
lid
pot
handles
frying pan
saucepan
25
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.
6.
2.
7.
3.
8.
4.
9.
5.
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.
justify = explain with reasons
- 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:
26
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
27
Instructions
Add – put in
cut
dice
peel
core
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
chop
Cut – separate with a knife
slice
deseed
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
cookies drizzled with
chocolate
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
28
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
roll out
Remove – take off
Roast – cook meat or vegetables
in an oven
Roll (out) – make dough flat using a rolling pin
roast
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
stir
29
Activity 7
A - Think of a dish you have eaten many times at home. You are going
to write a recipe teaching
To write instructions, start your
someone how to make this
sentence with the infinitive of the
dish.
verb (see pages 28–29)
e.g. Step 1: Measure 100g of flour.
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
To explain oven cooking instructions, use this
structure:
Cook at + temperature for + time, e.g.
Ingredients:
Cook at 180˚C for 20 mins.
To explain cooking on the hob:
Cook on a high / medium / low heat for
10 minutes.
Recipe:
First,
30
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.
31
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
strong coffee
weak coffee
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
A sour lemon. Disgusting!
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
fatty bacon
lean bacon
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
healthy foods
32
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
This food will taste
smoky.
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
These buns have a sticky icing
on top.
33
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
Your review will be in the past simple
a review of your meal.
tense, e.g.
You should:
It was / They were ...
- explain what food you ate
and what you drank
I ate ...
I drank ...
- describe the appearance,
smell and taste of the food
It looked...
It tasted
- 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
The ... smelled
The ... tasted
too
extremely
very
so
really
rather
quite
a little
a bit
somewhat
delicious
sweet
creamy
etc.
First, I ate...
34
Then,
Overall, I give it
35
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
asparagus (n) p. 8
almond (n) p. 12
aubergine/eggplant (n) p. 8
apple (n) p. 4
avocado (n) p. 8
B
bake (v) p. 28
blend (v/n) p. 28
baking powder (n) p. 20
blender (n) p. 23
blueberry (n) p. 4
baking sheet/tray (n) p. 23
boil (v) p. 28
banana (n) p. 4
beef (n) p. 17
beetroot (n) p. 8
biscuit (n) p. 20
bitter (adj) p. 32
bowl (n) p. 23
Brazil nut (n) p. 12
broad bean (n) p. 12
broccoli (n) p. 8
Brussels sprout (n) p. 8
blackberry (n) p. 4
burger (n) p. 17
bland (adj) p. 32
burnt (adj) p. 32
36
butter (n) p. 15
buttermilk (n) p. 15
C
cabbage (n) p. 8
coconut (n) p. 4
cake (n) p. 20
can opener (n) p. 23
cod (n) p. 16
coffee bean (n) p. 13
carrot (n) p. 8
cashew (n) p. 12
caster sugar (n) p. 20
cauliflower (n) p. 8
colander (n) p. 23
condensed milk (n) p.15
corn (n) p. 13
cottage cheese (n) p. 15
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
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
chop (v) p. 28
chopping board (n) p. 23
crème fraiche (n) p. 15
clementine (n) p. 4
crisp (adj) p. 32
cocoa bean (n) p.13
crunchy (adj) p. 32
37
cup (n) p. 23
cut (v) p. 28
custard (n) p. 15
cutlery (n) p. 24
cucumber (n) p. 8
D
dairy (adj) p. 15
drizzle (v) p. 28
delicious (adj) p. 32
drumstick (n) p. 17
deseed (v) p. 28
dry (adj) p. 32
dice (v) p. 28
duck (n) p. 17
dried herbs (n) p. 20
E
egg (n) p.15
F
fatty (adj) p. 32
freeze (v) p. 28
fig (n) p. 4
fresh (adj) p. 32
flour (n) p. 20
fruity (adj) p.32
fork (n) p. 24
frying pan (n) p. 24
G
garlic (n) p. 9
grapefruit (n) p. 4
ginger (n) p. 9
glass (n) p. 24
golden (adj) p. 32
grater (n) p. 24
greasy (adj) p. 32
grill (v, n) p. 28
goose (n) p. 17
guava (n) p. 5
grape (n) p. 4
guinea fowl (n) p.17
38
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
knead (v) p. 28
ketchup (n) p. 20
knife (n) p. 24
kettle (n) p. 24
kumquat (n) p. 5
kiwi/kiwifruit (n) p. 5
L
lean (adj) p. 32
lentil (n) p. 13
leek (n) p. 9
lettuce (n) p. 9
leftovers (n) p. 19
lid (n) p. 24
lime (n) p. 5
lemon (n) p. 5
lemongrass (n) p. 9
lobster (n) p. 15
lychee (n) p. 5
M
maize (n) p. 13
measuring jug (n) p. 24
mango (n) p. 5
marinate (v) p.28
masher (n) p. 24
melon (n) p. 5
milk (n) p. 15
mix (v) p. 29
measure (v) p. 28
moist (adj) p.33
mug (n) p. 24
39
mussel (n) p. 16
N
nectarine (n) p. 5
noodles (n) p. 20
O
oat (n) p. 13
onion (n) p. 9
oil (n) p. 21
orange (n) p. 5
olive (n) p. 5
oyster (n) p. 16
P
parsnip (n) p.9
pineapple (n) p. 6
passion fruit (n) p. 5
pistachio (n) p. 12
plain (adj) p. 33
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
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
pepper (n) p. 9, 21
Q
quail (n) p. 17
R
rabbit (n) p. 17
raisin (n) p. 21
40
rancid (adj) p. 33
rice (n) p. 13
raspberry (n) p. 6
ripe (adj) p. 33
raw (adj) p.19
roast (v) p. 29
refrigerate (v) p. 29
roll (out) (v) p.29
S
salmon (n) p.16
spicy (adj) p. 33
salt (n) p. 21
spoon (n) p. 24
salty (adj) p. 33
spring onion/scallion (n) p. 10
sardines (n) p. 16
saucepan (n) p. 25
squeeze (v) p. 29
squid (n) p. 16
savoury (adj) p. 33
stale (adj) p. 33
scales (n) p. 25
steak (n) p. 18
seafood (n) p. 16
sticky (adj) p. 33
sieve (n) p. 25
stir (v) p. 29
slice (v, n) p. 29
stock cube (n) p. 21
smoky (adj) p. 33
strawberry (n) p. 6
sour (adj) p. 33
strong (adj) p. 33
sour cream (n) p. 15
sugar (n) p. 21
sugary (adj) p. 33
soya bean (n) p. 13
spatula (n) p. 25
sweet (adj) p. 33
sweet potato (n) p. 10
spices (n) p. 21
41
T
tasty (adj) p. 33
tomato (n) p. 10
tin opener (n) p. 23
turkey (n) p.18
turnip (n) p. 10
tinned tomatoes (n) p. 21
U
utensils (n) p. 25
V
vanilla (n) p. 6
venison (n) p. 18
veal (n) p. 18
vinegar (n) p. 21
vegetables (n) p. 8
W
walnut (n) p. 12
weigh (v) p. 29
weak (adj) p.33
wheat (n) p. 13
whisk (n) p. 25
woodpigeon (n) p. 18
wok (n) p. 25
________________________
Y
yogurt (n) p.15
42