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


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