Учебное пособие Санкт-Петербург 2010

VOCABULARY

bony bony meat or fish contains a lot of small bones
breadcrumb very small pieces of bread that are used in cooking
cast-iron made of cast iron ( a type of iron that is hard)
carbohydrates a substance that provides your body with heat and
energy and which consists of oxygen, hydrogen, and carbon
chop (v) to cut vegetables, meat, or wood into pieces
crust the baked outer part of foods
evaporate(v) if a liquid evaporates it changes into a gas
grate (v) to rub cheese, vegetables etc against a rough or
sharp surface in order to break them into small pieces
lean meat does not have much fat on it
peel (v) to remove the skin from fruit or vegetable
pinch a small amount of salt, pepper etc that you can
hold between your finger and thumb
poach(v) to cook an egg in or over gently boiling water,
without its shell
prawn a small pink shellfish that can be eaten
savoury (syn. piquant) smell or taste is strong and pleasant
but is not sweet
sour having a sharp acid taste, like the taste of a lemon
sprinkle(v) to scatter small drops of liquid or small pieces of
something
stale is stale is no longer fresh or good to eat
stock (syn. broth, bouillon) a liquid made by boiling meat or
bones and vegetables, which is used to make soups or to add flavour to other dishes
stir (v) to move a liquid or substance around with a spoon or
stick in order to mix it together
tough difficult to cut or eat
underpin(v) to give strength or support to something and to help it
succeed

Unit 9. Special Order

- special diets
- health nutrition
- national / ethnic cuisine

1.