Top Notch Fundamentals B - Unit 10 - Lesson 1
Here you will find the vocabulary from Unit 10 - Lesson 1 in the Top Notch Fundamentals B coursebook, such as "recipe", "vegetable", "shelf", etc.
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to talk about something with someone, often in a formal manner
a food item that forms part of a recipe or culinary mixture
the instructions on how to cook a certain food, including a list of the ingredients required
things that people and animals eat, such as meat or vegetables
an oval or round thing that is produced by a chicken and can be used for food
a round vegetable with many layers and a strong smell and taste
a fruit that is round and has thin yellow, red, or green skin
a fruit that is juicy and round and has thick skin
a juicy sour fruit that is round and has thick yellow skin
a soft fruit that is long and curved and has hard yellow skin
a soft and round fruit that is red and is used a lot in salads and many other foods
a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried
a hollow fruit, typically red, green, or yellow, eaten as a vegetable either raw or cooked with other food
a seed growing in long pods on a climbing plant, eaten as a vegetable
a green seed, eaten as a vegetable
a plant or a part of it that we can eat either raw or cooked
a long orange vegetable that grows beneath the ground and is eaten cooked or raw
a large round vegetable with thick white, green or purple leaves, eaten raw or cooked
a vegetable with a thick stem and clusters of edible flower buds, typically green in color
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
a plant of the onion family with layers of green leaves and a white stem, used in cooking
a long fruit that has thin green skin and is used a lot in salads
a small round green vegetable from the cabbage family, used in cooking
a tall plant with large yellow seeds that grow together on a cob, which is cooked and eaten as a vegetable or animal food
a type of vegetable with large green leaves, eaten raw in a salad
a long green vegetable with edible stems, used in cooking or eaten raw
a vegetable with dark purple skin, which is eaten cooked
a green vegetable that people eat raw or use in cooking
a type of vegetable having a strong smell and spicy flavor that is used in cooking
a small orange fruit with loose skin and juicy flesh
a round, citrusy fruit with yellow-orange skin, like a large orange
a purple or green fruit that is round, small, and grows in bunches on a vine
a sweet large and tropical fruit that has brown skin, pointy leaves, and yellow flesh which is very juicy
a sweet yellow or green bell-shaped fruit with a lot of juice
a soft, red juicy fruit with small seeds on its surface
a small yellow or orange fruit with juicy flesh and a large pit
a soft and juicy fruit that has a pit in the middle and its skin has extremely little hairs on it
an edible soft berry that is red or black in color and grows on bushes
a type of melon with a juicy flesh that is usually light green in color and a smooth rind that typically has a green or yellowish color
a bell-shaped tropical fruit with bright green flesh, dark skin and a big stony seed
an oval tropical fruit with an orange-yellow flesh containing black seeds
a sweet yellow fruit with a thin skin that grows in hot areas
an oval fruit with hairy brown skin and green flesh
a large, round, and juicy fruit that is red on the inside and has green stripes on its hard and thick skin
a dried grape, often used in baking, cooking, or as a snack
a soft, sweet fruit with a thin skin and many small seeds, often eaten fresh or dried
a dried plum, often eaten as a snack or used in cooking
a small brown fruit with a sweet taste and a hard seed
to have or store something in a specific place
the place in a building or home where we make food
an electrical equipment used to keep food and drinks cool and fresh
