English vocabulary — Food topic

a round hard fruit, red or green

a long yellow fruit

a tall glass or plastic container for drinks

a food made from flour and baked

the first meal of the day

a sweet food made from flour, eggs and sugar

a food made from milk

a bird that farmers keep for eggs and meat

a hot dark drink made from beans

to make food ready with heat

a small container you drink from

the main meal, usually in the evening

to take liquid into your mouth

to take food into your mouth

a round thing from a bird, used as food

an animal that lives in water

what people and animals eat

the sweet part of a plant that you eat, like an apple

a container you drink from

the liquid from fruit

the meal you eat in the middle of the day

the food that comes from animals

a list of the food a restaurant sells

the white drink that comes from cows

a flat round dish you eat from

a round vegetable that grows in the ground

a place where you pay to eat a meal

small white grains that people cook and eat

a white powder you put on food

a hot liquid food

a sweet white powder you put in drinks

a hot drink made from leaves

a plant you eat, like a potato

a person who brings food in a restaurant

the clear liquid people drink

to put one thing with another

cooked in hot water

a person whose job is cooking in a restaurant

to hold something inside

to open or divide something with a knife

sweet food eaten at the end of a meal

the food a person usually eats

food cooked in a particular way

made or picked a short time ago

cooked in hot oil

kept very cold so it does not go bad

the food you eat at one time

to ask for food or goods

a part or an amount of something

instructions for cooking a dish

with a lot of salt

a thin flat piece cut from something

a small amount of food between meals

with a sharp taste, like a lemon

with a strong hot taste

to cook in an oven

the meat of a cow

with a sharp taste that is not sweet

to heat liquid until it bubbles

a deep round dish

to cut into small pieces

very good to eat

to eat in a restaurant

the taste of a food or a drink

the powder made from grain for baking

to cook in hot oil

to cook over or under direct heat

a plant used to give food taste

one of the foods used to make a dish

the food not eaten at a meal

to have food brought to your home

grown without chemicals

the part of a cooker where you bake

a flat metal container for cooking

to take the skin off a fruit or a vegetable

a substance added to food to keep or color it

the wish to eat

a pleasant smell

a drink

with little taste or character

a meal where you serve yourself

a unit for measuring energy in food

a food substance that gives the body energy

the business of supplying food for events

thick and rich like cream

the style of cooking of a country

a rare food a region is known for

to mix into a liquid and disappear

the last day something may be used

food thrown away instead of eaten

to add something small to a dish to make it look good

covered in or containing a lot of oil

grown or produced locally

at the time of year when it grows

the amount taken into the body

ordered as separate dishes, not as a set meal

having a pleasant distinctive smell

causing a dry puckering feeling in the mouth

the kitchen and service areas customers do not see

the raising of animals in small cages

the date until which quality is guaranteed

to dip food briefly in boiling water

to brown food then cook it slowly in liquid

salted water used to preserve or flavor food

the unbroken chain of refrigeration for goods

a sauce or seasoning served with food

an expert judge of quality

the fee charged for drinking wine you brought

the number of meals served in a restaurant

relating to cooking

to preserve meat with salt or smoke

to loosen the browned bits in a pan with liquid

an inferior substitute for the real thing

serving food straight from local producers

to change chemically through the action of yeast or bacteria

to spoil something by mixing in an inferior substance

the working of air into a mixture so it rises

cooked so as to stay firm to the bite

a genus of fungus including several deadly species

the formal name given to something

made by hand on a small scale

a sharp taste that draws the mouth tight

a pan of hot water used to warm food gently

given to drinking a great deal

the habit of heavy drinking

to plunge vegetables briefly into boiling water

the heat a fuel releases when burned

the browning of sugar under heat

a herb that relieves wind in the gut

leaves cut into fine ribbons

to melt butter and remove the milk solids

to thicken into a solid mass

goods that are fit to eat

the custom of eating together

meat cooked slowly submerged in its own fat