GRADE 9 - UNIT 7 - GETTING STARTED

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

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

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

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

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

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

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

Intending or planning to do something, often used to express purpose or goal.

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

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

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

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

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

To offer counsel or recommendations against a specific action.

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

To prompt or bring to someone's attention the need to do a particular action.

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

Refuse or decline an offer or request.

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

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