CEFR C1 Vocabulary - Lesson 5

a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking

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

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

a small hollow fruit, typically red or green, etc., used in cooking or eaten raw

the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable

a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food

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

a plant of the onion family with layers of green leaves and a white stem, used in cooking

a type of vegetable with long green seed cases, used in cooking

an aromatic plant with curly green leaves, used for garnishing food or in cooking

a root vegetable with cream flesh and white and purple skin, used in cooking

a plant having small aromatic leaves used as for flavoring food

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

food that is made by baking a batter or dough in an oven

very small pieces of bread, used in cooking especially for coating items of food before frying

a small bread roll that is round and flat in shape

a sauce made with tomatoes, garlic, onion, vinegar, etc. that is usually served with barbecued food

a piece of fish fillet coated with breadcrumbs and then fried

a soft white food made with mashed soybean

a small, dark, and dried grape that does not have seeds, particularly used in cakes

a small yellowish-green or red fruit with a sharp flavor, growing on thorny bushes

a tropical fruit with pink juicy flesh, native to Mexico and Central America

a tomato-like fruit with orange skin that is bittersweet in taste

a yellow and hard fruit that looks like a pear and has a sweet smell, particularly used for making jam or jelly

a type of tropical fruit whose skin is purple in color and has many seeds within, native to South America

a small orange-like fruit with sweet skin and bitter-tasting flesh

a type of dish made with layers of lasagna topped with meat or vegetables and sauce and then cooked, originated in Italy

meat of chickens, turkeys, and ducks

a dish of vegetables or meat cooked at a low temperature in liquid in a closed container

a sweetened food made from cooked lemons, oranges, etc., eaten at breakfast

a cold dessert with a smooth fluffy texture and with chocolate, fruit, etc.

a pie with no top filled with something sweet or savory

a thick sweet liquid made with sugar that is often used as a sauce

a type of flavor that is artificially made or is obtained from the beans of a tropical plant that adds a sweet taste and smell to the food