Top Notch Fundamentals B - Unit 10 - Lesson 1

to talk about something with someone, often in a formal manner

any of the constituents that are added to a compound or mixture in order to make it, such as the foods in a meal

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 from the cabbage family with a thick stem and a compact head of dense florets that are usually 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 round green fruit with a sour taste

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 grape that is dried, used in making cakes, cookies, etc.

a small soft fruit, containing many small seeds, with green or purple skin and is eaten dried or fresh

a dried plum rich in carbohydrates and fiber, usually consumed after eating

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

a flat, narrow board made of wood, metal, etc. attached to a wall, to put items on