9B How to cook, how to eat
inch
A customary unit of length. 12 inches = 1 foot.
sourdough
A dough leavened by a sourdough starter опара
lumpy
not smooth
voracious
(adj.) having a huge appetite, greedy, ravenous; excessively eager
main course
(in a restaurant or at a formal meal) the main or largest part of the meal
garnish
(v.) to adorn or decorate, especially food; (n.) an ornament or decoration, especially for food
peeled prawns
=peeled shrimps
gourmet
A person who likes fine food and is a good judge of its quality
fiddly
Difficult to do or use because small objects are involved One has to be thorough to do a _________ job.
poached egg
Egg that has been removed from the shell and simmered in water
wholegrain
Made with or containing whole unprocessed grains of something
kebab
Pieces of meat on a skewer, cooked over a fire.
stew
To cook slowly and for a long time in liquid
bowl
a dish that is round and open at the top for serving foods
sour cream
a kind of dairy with a sour taste
a fig
a kind of fruit
mussels
a kind of shellfish that can be eaten
salmon
a large fish that has silver skin and is pink inside and is used for food /ˈsæmən/
vinegar
a liquid with a sour taste made from wine or apples, used to add flavor to food or to preserve it
3-course meal
a meal that consists of three parts served one after the other
lid
a movable top or cover (hinged or separate) for closing the opening of a container
gravy
a sauce made from the juices of cooked meat
starter/appetiser
a small amount of food that is served before the main course of a meal
lentil
a small round seed like a bean, dried and used for food (чечевица)
fizzy drink
a sweet drink without alcohol that has bubbles
dressing
a thin sauce added to salads, usually made from oil, vinegar, salt, pepper, etc.
a sieve
a utensil for sifting or straining (strainer) I've got a head like a _________!
whisk
a utensil for whipping eggs or cream.
spatula
a utensil used to flip the products on a frying pan
food processor
an electric kitchen appliance used for chopping, mixing, or pureeing foods.
processed food
commercially prepared food bought for convenience
greasy
containing an unusual amount of grease or oil
steamed
cooked over boiling water
crispy
crunchy
poultry
domestic fowl, such as chickens, turkeys, ducks, and geese.
gobble up
eat a large amount of food quickly
omnivorous
eating every kind of food
scrambled eggs
eggs beaten and stirred as cooked
fluffy
feeling or looking very light and soft
caviar
fish eggs
minced meat
ground meat
fragnant
having a pleasant and usually sweet smell
rubbery
having a texture resembling rubber
shallow
lacking depth of intellect or knowledge
creamy
like cream in color or thickness
oyster
marine mollusks having a rough irregular shell
pork
meat from a pig
almond
oval-shaped edible seed of the almond tree
mashed potatoes
potatoes that have been boiled and crushed until they are smooth
dairy products
products made from milk
apologetic
regretfully acknowledging or excusing an offense or failure
lard
rendered pork fat Use sunflower oil instead of _______.
pork ribs
ribs of a pig
seasoning
salt, herbs, or spices added to food to enhance the flavor.
saucepan
small pan with a single, long handle, used for general cooking on ranges
cottage cheese
soft, lumpy white cheese made from the curds of slightly soured milk.
to stick
stuck, stuck
pulses
the seeds of a group of plants, such as peas, beans, and lentils, used as food.
slimy
thick and slippery
to bring smth to the boil
to boil smth
simmer
to cook in liquid just below the boiling point
roast
to cook meat uncovered or poultry in the oven by dry heat
chop
to cut into small pieces
ferment
to experience a chemical change because of the action of yeast or bacteria, often changing sugar to alcohol; Бродить
to stuff
to fill something until there is no more space
render smth (down)
to make fat liquid by heating it; to melt something
toast
to make the surface of a food brown by applying heat
stir
to mix with a circular motion
puree
to put food through a fine sieve or a food mill to form a thick and smooth liquid
grate
to reduce a food into small bits by rubbing it on the sharp teeth of a utensil
colander
utensil with perforated bottom used for straining
asparagus
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