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Gateway B1+ Unit 4
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food from the ocean, besides fish
seafood
milk from which some fat has been removed
semi-skimmed milk
small amounts of food, usually eaten between meals
snacks
to cook meat or poultry in the oven by dry heat
roast
(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapour
boil
cook (food) in hot fat or oil, typically in a shallow pan.
fry
cook (food) by dry heat without direct exposure to a flame, typically in an oven. Nomally cakes and bread.
bake
made of milk, butter, cheese etc
dairy products
(of food) that has substances added to it before it is sold, in order to preserve it, improve its colour etc
processed
(usu. of bread or cake) no longer fresh or good to eat
stale
not cooked
raw
(of food) stored at a very low temperature in order to preserve it
frozen
a small amount of food eaten at the start of a meal before the main part; appetizer (US)
starter
the main part of a meal
main course
a round vegetable with thin green leaves eaten raw in salads
lettuce
a type of food that is cooked in a particular way and served as part of a meal
dish
sweet food served after the main part of a meal
dessert
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