to beat _____________ _ goods _____________ _
to blend _____________ induction cooker --------
bowl lid ______________ _
to braise ____________ _ meat slicer ____ _
braising pan __________ _ mincer ________ _
casserole dish ________ _ packaging ____ _
cast iron ____________ _ perishable ___________ _
to chop _____________ _ pierced _____________ _
cold meat ___________ _ pots and pans _______ _
cold storage _________ _ to puree ____________ _
cooked meat __________ to reheat ___________ _
cookware ___________ _ roasting pan _________ _
cover ______________ _ to saute
crispy _____________ _ stainless steel _________ _
curving edge _________ _ to steam ____________ _
to deep-fry __________ _ steam oven __________ _
deep fryer _________ _ steel _____________ _
to defrost __________ _ to stew _____________ _
dishwashing area ______ _ stockpot _________ _
to drain ____________ _ storeroom ____________ _
earthenware __________ _ stuffing ____________ _
ian oven ___________ _ tank _____________ _
fish kettle ___________ _ tasty ______________ _
iood mixer _________ _ waste ---------------
frying pan _________ _ weighing scales ________ _
gas ring ____________ _ to whip_____________
Unit 5. Different foods, different cooking methods / Различные продукты питания, различные методы приготовления пищи
Label the food categories with the different eatwell food plates. (use pictures and photos)
1 milk and dairy foods
2 foods and drinks high in fat and/or sugar
3 fruit and vegetables
4 meat, fish, eggs, etc.
5 bread, other cereals and potatoes