My glossary

to beat _____________ _ goods _____________ _

to blend _____________ induction cooker --------

bowl lid ______________ _

to braise ____________ _ meat slicer ____ _

braising pan __________ _ mincer ________ _

casserole dish ________ _ packaging ____ _

cast iron ____________ _ perishable ___________ _

to chop _____________ _ pierced _____________ _

cold meat ___________ _ pots and pans _______ _

cold storage _________ _ to puree ____________ _

cooked meat __________ to reheat ___________ _

cookware ___________ _ roasting pan _________ _

cover ______________ _ to saute

crispy _____________ _ stainless steel _________ _

curving edge _________ _ to steam ____________ _

to deep-fry __________ _ steam oven __________ _

deep fryer _________ _ steel _____________ _

to defrost __________ _ to stew _____________ _

dishwashing area ______ _ stockpot _________ _

to drain ____________ _ storeroom ____________ _

earthenware __________ _ stuffing ____________ _

ian oven ___________ _ tank _____________ _

fish kettle ___________ _ tasty ______________ _

iood mixer _________ _ waste ---------------

frying pan _________ _ weighing scales ________ _

gas ring ____________ _ to whip_____________

Unit 5. Different foods, different cooking methods / Различные продукты питания, различные методы приготовления пищи

Label the food categories with the different eatwell food plates. (use pictures and photos)

1 milk and dairy foods

2 foods and drinks high in fat and/or sugar

3 fruit and vegetables

4 meat, fish, eggs, etc.

5 bread, other cereals and potatoes