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kosher
/ˈkoʊʃɝ/
adjective
describing food that is acceptable by Jewish law
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halal
/hˈæləl/
adjective
(of meat) prepared according to Islamic law
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edible
/ˈɛdəbəɫ/
adjective
safe or suitable for eating
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culinary
/ˈkjuɫɪˌnɛɹi/
adjective
relating to or used in the preparation of food or cooking
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regimen
/ˈɹɛdʒəmən/
noun
a set of instructions given to someone regarding what they should eat or do to maintain or restore their health
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texture
/ˈtɛkstʃɝ/
noun
the way that a certain type of food feels in one's mouth, whether it is hard, smooth, etc.
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tender
/ˈtendər/
adjective
describing food that is easy to chew or cut
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full-bodied
/fˈʊlbˈɑːdɪd/
adjective
describing something rich and pleasant in taste or sound
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veggie
/ˈvɛdʒi/
noun
a vegetable
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crusty
/ˈkɹəsti/
adjective
(of food) having a hard or crisp covering or outer layer
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starchy
/ˈstɑɹtʃi/
adjective
(of food) containing starch in large amounts
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pungent
/ˈpəndʒənt/
adjective
having a strong, sharp smell or taste that can be overpowering and somewhat unpleasant
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wholesome
/ˈhoʊɫsəm/
adjective
describing food that is good for the health of the body
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wholefood
/hˈoʊlfuːd/
noun
food that contains little or no artificial substance and is considered healthy
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oatmeal
/ˈoʊtˌmiɫ/
noun
a thick, soft food from ground oats, eaten usually for breakfast
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wheatmeal
/wˈiːtmiəl/
noun
an unbleached flour that is made by grinding whole grains of wheat
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yeast
/ˈjist/
noun
a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and for making bread swell
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starch
/ˈstɑɹtʃ/
noun
a white carbohydrate food substance that exists in flour, potatoes, rice, etc.
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hors d'oeuvre
/hˈoːɹz dˈɜːvɹə/
noun
a small dish served before the main course as an appetizer
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aperitif
/əˌpɛɹəˈtif/
noun
a drink, particularly alcoholic, consumed before a meal to stimulate one's appetite
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stew
/ˈstu/
noun
a dish of vegetables or meat cooked at a low temperature in liquid in a closed container
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to broil
/ˈbɹɔɪɫ/
verb
to cook food, especially meat or fish, under or over direct heat
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to poach
/ˈpoʊtʃ/
verb
to cook food, especially fish, in a small amount of boiling water or another liquid
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to garnish
/ˈɡɑɹnɪʃ/
verb
to make food look more delicious by decorating it
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to season
/ˈsizən/
verb
to add spices or salt to food to make it taste better
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to marinade
/ˈmɑɹɪˌneɪd/
verb
to leave food in a marinade
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to dice
/ˈdaɪs/
verb
to cut food into small cubes
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julienne
/dʒˌuːlɪˈɛn/
adjective
(of vegetables) cut into short narrow strips
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to saute
/sɔˈteɪ/
verb
to quickly fry food in a small amount of hot oil
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to grind
/ˈɡɹaɪnd/
verb
to break something into powder or very small pieces by using a special device or putting it between two hard surfaces
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to knead
/ˈnid/
verb
to form and press dough or wet clay with the hands
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to mash
/ˈmæʃ/
verb
to crush food into a soft mass
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to defrost
/dɪˈfɹɔst/
verb
to cause something frozen become warmer to melt away the ice or frost
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to scramble
/ˈskɹæmbəɫ/
verb
to mix an egg yolk with its egg whites and then cook it, usually with milk or butter
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to dine out
/dˈaɪn ˈaʊt/
verb
to have dinner in a restaurant or at someone else's home
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rotisserie
/ˌɹoʊˈtɪsɝi/
noun
a restaurant that specializes in barbecued or roasted meat
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doggy bag
/dˈɑːɡi bˈæɡ/
noun
a bag for taking home one's leftover food in a restaurant
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hotplate
/hˈɑːtpleɪt/
noun
a small appliance with a metal or ceramic surface used for cooking or reheating food
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maitre d'hotel
/mˈeɪɾɚ dˈiːhoʊtˈɛl/
noun
someone who is in charge of the waiters and waitresses of a restaurant
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