GRADE 9 - UNIT 7 - GETTING STARTED | Baamboozle - Baamboozle

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1. Prawn

A delicious and succulent seafood delicacy often used in various culinary dishes.

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Versatile

Capable of adapting or being used in various ways; flexible and multifunctional.

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Ingredient

A component used in the preparation of a dish, often contributing to its flavor, texture, or overall composition.

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4. Boil

The cooking process of immersing food in boiling water, often used for items like pasta or vegetables.

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5. Celery

A crisp and flavorful vegetable commonly used in salads, soups, and as a crunchy snack.

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6. Drain

The act of removing excess liquid from food, typically after cooking, by using a strainer or allowing it to drip.

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7. Peel

To remove the outer layer of a fruit or vegetable, revealing the edible part underneath.

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Spring Onion

A type of onion with a mild flavor, commonly used in salads, garnishes, and various dishes.

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9. Chop

To cut food into smaller pieces, usually with a knife or other cutting tool.

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10. Starving

Feeling extremely hungry or famished due to a lack of food.

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11. Mayonnaise

A creamy condiment made from oil, egg yolk, and vinegar, often used as a dressing or spread.

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12. Starter

The initial course of a meal, usually a small dish served before the main course.

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13. Main Course

The primary and typically larger course in a meal, usually featuring the main protein source.

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14. Dessert

A sweet course served at the end of a meal, often including cakes, pastries, or fruits.

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15. Curry

A flavorful dish, often associated with South Asian cuisine, featuring a variety of spices and usually a protein or vegetables in a savory sauce.

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16. Recipe

A set of instructions detailing the ingredients and steps to prepare a particular dish.

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