024- Food

a bell-shaped tropical fruit with bright green flesh, dark skin and a big stony seed

a sweet yellow fruit with a thin skin that grows in hot areas

a large, round, and juicy fruit that is red on the inside and has green stripes on its hard and thick skin

a round, citrusy fruit with yellow-orange skin, like a large orange

a small yellow or orange fruit with juicy flesh and a large pit

an edible soft berry that is red or black in color and grows on bushes

a dried grape, often used in baking, cooking, or as a snack

fruit that has had most of the water content removed through a process of dehydration, in order to preserve the fruit and extend its shelf life

a vegetable with glossy, deep purple skin and firm, white flesh

a green vegetable that people eat raw or use in cooking

a long green vegetable with edible stems, used in cooking or eaten raw

a long and thin vegetable with dark green skin

a vegetable with a round and dark red root that is eaten as food

dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked

a vegetable with a thick stem and clusters of edible flower buds, typically green in color

a sweet oval nut with a pale brown shell

a small fruit with a seed inside a hard shell that grows on some trees

a plant of the mint family with aromatic leaves that are eaten raw or cooked

a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley

a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.

the edible seeds of some plants such as peas, lentils, etc.

a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form

a type of dried plant with a pleasant smell used to add taste or color to the food

a kitchen appliance used to heat and fry foods in hot oil, often used for making fried foods such as French fries, chicken, and fish

to cook food by holding it under oil

a large deep container with a lid in which food can be cooked in an oven

to cook food at a low temperature with a small amount of liquid in a closed container

to cook something at a low temperature in liquid in a closed container

an electric kitchen appliance used to chop, slice, shred, or puree food

to cut something into pieces using a knife, etc.

to cut food or other things into thin, flat pieces

to combine two or more distinct substances or elements to form a unified whole

‌a handheld object with small pieces of curved wire used for whipping cream or eggs

to repeatedly mix something using a spoon, fork, etc.

to beat or mix rapidly, typically with a utensil such as a whisk

a plastic or metal bowl with many holes that is used for separating water from washed or cooked food

to empty or remove liquid from a container or area

a kitchen tool having a surface with sharped holes used for cutting food into very small pieces

to cut food into small pieces or shreds using a tool with sharp holes

a special device or knife for removing the skin of vegetables or fruit

to remove the skin or outer layer of something, such as fruit, etc.

to force liquid out of something by firmly twisting or pressing it

a small tool with a pointy spiral metal for pulling out corks from bottles

a sharp knife with a long blade that is used to cut cooked meat

to cut a piece of cooked meat into smaller pieces

a flat-bottomed pan with low sides and a long handle, typically used for frying and browning foods

a tool used to extract juice from lemons or other citrus fruits

a device used to measure the weight or amount of ingredients in cooking or baking