|
|
|
3
|
to cut something into pieces with an axe, knife or other sharp instrument
|
|
4
|
a vegetable with long thin whitish or pale green stems which can be eaten raw or cooked
|
|
5
|
the eggs of various large fish, especially the sturgeon, which are eaten as food and are usually very expensive
|
|
6
|
preserved and sold in a metal container
|
|
7
|
to crush food, usually after cooking it, so that it forms a soft mass
|
|
9
|
a small round red fruit with a sour taste
|
|
11
|
a hard dry Italian cheese used especially in cooking and for scattering on particular types of Italian food, such as pasta
|
|
12
|
a thick liquid eaten with food to add flavour
|
|
13
|
a thin clear soup made by boiling meat and vegetables in water
|
|
17
|
to drop a few pieces or drops of something over a surface
|
|
|
|
|
|
|
1
|
an electric machine used in the kitchen for breaking down foods or making smooth liquid substances from soft foods and liquids
|
|
2
|
a herb with curly or flat leaves, used to add flavour to food and also to make it look attractive
|
|
3
|
to press something very hard so that it is broken or its shape is destroyed
|
|
8
|
to make meat easy to cut or chew by beating it or preparing it in a particular way
|
|
10
|
a tool with a particular use, especially in a kitchen or house
|
|
14
|
a vegetable which looks like a white stick with long green leaves on top and which tastes and smells like an onion
|
|
15
|
a small square piece of cloth or paper used while you are eating for protecting your clothes or to clean your mouth or fingers
|
|
16
|
a metal device with holes surrounded by sharp edges used to cut food into small pieces
|
|
|
|
