Gateway B1+ Unit 4 | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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processed

(of food) that has substances added to it before it is sold, in order to preserve it, improve its colour etc

boil

(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapour

slice

to cut meat, bread, vegetables etc into thin flat pieces

bake

cook (food) by dry heat without direct exposure to a flame, typically in an oven. Nomally cakes and bread.

dish

a type of food that is cooked in a particular way and served as part of a meal

frozen

(of food) stored at a very low temperature in order to preserve it

stale

(usu. of bread or cake) no longer fresh or good to eat

lettuce

a round vegetable with thin green leaves eaten raw in salads

spicy

having pleasantly strong taste, and gives you a pleasant burning feeling in your mouth; hot

fry

cook (food) in hot fat or oil, typically in a shallow pan.

main course

the main part of a meal

roast

to cook meat or poultry in the oven by dry heat

seafood

food from the ocean, besides fish

dessert

sweet food served after the main part of a meal

snacks

small amounts of food, usually eaten between meals

semi-skimmed milk

milk from which some fat has been removed

raw

not cooked

starter

a small amount of food eaten at the start of a meal before the main part; appetizer (US)

dairy products

made of milk, butter, cheese etc

flavour

the particular taste of a food or drink