RECIPE AND EATING HABITS

take off the skin of fruit and vegetables( peel/chop/drain)

cut something into small pieces. ( drain/chop/peel)

rub food against a greater in order to cut it into small pieces. ( grate/wisk/peel)

soak fish, meat, etc. in a mixture of spices and seasonings before cooking it. ( sprinkle/marinate/dip)

put something quickly into a liquid and take it out again. ( dip/sprinkle/slice)

to fry food in a deep pan in which the food is completely covered by oil. ( boil/deep-fry/grill)

the hot gas that is produced when water boils. ( roast/stir-fry/steam)

to make bread or other food warm, crisp (= hard enough to break), and brown by putting it near a high heat. ( deep- fry/toast/simmer)

mix cream, eggs, etc.  into a stiff light mass ( drain/wish/peel)

make fruit or vegetables into a thick, smooth sauce by crushing them( purée/dip/slice))

to cook something liquid, or something with liquid in it, at a temperature slightly below boiling  (stew/boil/simmer)

cut something into thin, flat pieces. ( grate/slice/sprinkle)

remove the water from something( chop/drain/peel)

to cook food in an oven or over a fire. ( slice/roast/puree')

to cook meat, fish, vegetables, or fruit slowly and gently in a little liquid. ( bake/grill/stew)

to fry small pieces of meat, vegetables, etc. quickly while mixing them around. ( stir-fry/steam/dip)

to cook inside an oven, without using added liquid or fat. ( marinate/steam/bake)

the surface in a cooker that can be heated to very high temperatures and under which you put food to be cooked. ( steam/stir-fry/puree')

to drop a few pieces or drops of something over a surface. ( grate/wish/sprinkle)