This document defines various cooking terms and food items including types of containers, cooking methods, ingredients, and units of measurement. It provides descriptions for common kitchen tools and appliances such as bags, boxes, cartons, cupboards, fridges, and freezers. Various foods are also defined including broccoli, carrots, mangoes, oranges, popcorn, rice, shrimp, and tomatoes. Cooking methods like baking, boiling, frying, grilling, pickling, roasting, smoking, steaming, and stir-frying are outlined. Nutritional concepts involving calories, carbohydrates, fat, protein, and vegetables are briefly explained as well.
This document defines various cooking terms and food items including types of containers, cooking methods, ingredients, and units of measurement. It provides descriptions for common kitchen tools and appliances such as bags, boxes, cartons, cupboards, fridges, and freezers. Various foods are also defined including broccoli, carrots, mangoes, oranges, popcorn, rice, shrimp, and tomatoes. Cooking methods like baking, boiling, frying, grilling, pickling, roasting, smoking, steaming, and stir-frying are outlined. Nutritional concepts involving calories, carbohydrates, fat, protein, and vegetables are briefly explained as well.
This document defines various cooking terms and food items including types of containers, cooking methods, ingredients, and units of measurement. It provides descriptions for common kitchen tools and appliances such as bags, boxes, cartons, cupboards, fridges, and freezers. Various foods are also defined including broccoli, carrots, mangoes, oranges, popcorn, rice, shrimp, and tomatoes. Cooking methods like baking, boiling, frying, grilling, pickling, roasting, smoking, steaming, and stir-frying are outlined. Nutritional concepts involving calories, carbohydrates, fat, protein, and vegetables are briefly explained as well.
Bake - to cook food in an oven by dry heat Barbecue - an outdoor party where people eat food cooked on a grill Boil - to heat a liquid until it forms bubbles and turns to gas Bottle - a container for liquids, usually made of glass or plastic, with a narrow neck Box - a container for objects or dry goods, often with a removable or hinged lid, and usually square or rectangular Broccoli - heads of tight green, purple, or white flower buds, cooked and eaten as a vegetable Calorie - a unit of energy-producing potential in food, which if not used, is converted to fat and stored Can - a sealed metal container, usually cylindrical, in which food or drink is preserved or packaged and sold Carbohydrate – carbohydrate Carrot - a thin tapering orange-colored root eaten raw or cooked as a vegetable Carton - a cardboard box in which something such as merchandise, movable property, or mail is packaged Cupboard - a piece of furniture, either built-in or freestanding, used for storing food or kitchen and domestic items Dessert - a sweet course eaten at the end of a meal Either - whichever / any / one or the other Enough - as much as is needed Fat - lard / butter / cooking oil / margarine / grease Few - a limited or exclusive number Freezer - a storage cabinet, compartment, or room where food or other perishable goods can be frozen and preserved at a very low temperature Fridge - an electrical appliance that keeps items cool through artificial means Fry - o cook something in fat over high heat Frozen - preserved by freezing for eating at a later time Fruit - an edible part of a plant, usually fleshy and containing seeds Full - filled, bursting gain weight - build up, increase body size grill - to cook food over direct heat without fat or oil, especially outside on a bundl, or be cooked in this way jar - a cylindrical container, usually one that has a wide mouth and a lid but no spout, typically made of glass, plastic, or earthenware kilo - the basic unit of mass in the metric system, equal to 1,000 grams or /2.2046 lbs. liter - a unit of volume equal to 1 cubic decimeter or /1.056 liquid quarts little - small, modest, slight loaf - 1. a quantity of bread, shaped and baked as a whole 2. a quantity of food shaped to form a rectangular block and baked lose weight - reduce, decrease body size mango - a red or green fruit with juicy, sweet, orange-yellow pulp and a large pit orange - a round or oval citrus fruit with thick orange skin and juicy segmented flesh, often squeezed for its juice package - an object or set of objects wrapped, boxed, or tied in a bundle for transportation or mailing pickle - preserve, marinate, cure food pineapple - a large fruit with juicy yellow flesh, a thick lumpy yellowish brown skin, and a tuft of tough pointed leaves at the top popcorn - the kernels of a variety of corn, heated until they become puffy, then usually flavored with butter and salt and eaten as a snack pound - a unit of weight divided into /16 oz and equivalent to 0.45 kg protein - a complex natural substance that has a globular or fibrous structure composed of linked amino acids essential to the structure and function of all living cells and viruses quart - a unit of measurement for liquids equal to two pints raw - uncooked, rare rice - the edible grains of a cereal plant of South Asian origin, served hot or cold after cooking in water or other liquid roast - to cook meat or vegetables by dry heat, usually in an oven salt - small white tangy-tasting crystals consisting largely of sodium chloride, used as food seasoning and preservative shrimp - a small, mainly ocean-dwelling, edible species of crustacean with ten legs and a long thin semitransparent body smoked - to cure or treat food such as meat, fish, or cheese with wood smoke snack - a small meal of prepared or easy- to-prepare food eaten in place of a main meal or between main meals spicy - smelling or tasting strongly of spices starving - very weak or dying because of hunger steam - the vapor that is formed when water is boiled stir-fry - to fry small pieces of food rapidly in a small amount of oil over high heat, stirring continuously used extensively in Chinese cooking tomato - a round fruit with bright-red skin and pulpy seedy flesh, eaten cooked or raw as a ce vegetable - a plant with edible parts, especially leafy or fleshy parts that are used mainly for soups or salads, or to accompany main courses