Unit 9.1

Recipes, Restaurant and Agriculture

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G
2.6.9. · temperature
frozen
freezing
fresh
warm
hot
maximum temperature
minimum temperature
to reheat
to freeze
to keep cold
to burn
to get cold
to get hot
5.6. Humidity, dryness
drought
vapour
evaporation
drop
ton
sweat
perspiration
hydration
soaked
flooded
absorbent
to perspire
to sweat
to hydrate
to dampen
to get soaked
to flood
to absorb
to evaporate
dry
6.6. Adaptation
adaptation
appropriate
to adapt to
6.7. Consent
agreement
That ok?
S
5.4. Recipes
grilled meat
roast meat
meat stew
to prepare a meal
to serve a meal
to cook a dish
to cook a food
to squeeze a lemon
to grate cheese
to cut meat
to slice apple
to steam
to cook on a slow heat
to cook in a bain marie
to heat water
to heat a sauce
to batter chicken
to bread chicken
to brown onions
to cut into pieces
to dice
to cut into thin slices
to cut into thick slices
to cut into small pieces
to finely slice
to roughly slice
to cut into small slices
to finely dice
to roughly dice
to finely dice
5.5. Dishes
bean and pork stew
rice pudding
fruit salad
cava sorbet
a bite
a portion
tasty
delicious
exquisite
(in)edible
eatable
to enjoy a food
5.6. kitchen and table utensils
platter
bowl
bowl
pressure cooker
pot
cooking pot
recipient
bowl
salad bowl
tureen
corkscrew
can opener
15.5.3. fishing
fresh fish
frozen fish
blue fish
white fish
ocean fish
river fish
5.7. Restaurant
self-service
burger bar
internationall renowned restaurant
four star restaurant
banquet
buffet
baguette
barman
dining room
hall
to open a restaurant
to run a restaurant
to open a restaurant
to eat from the menu of thed ay
to eat a la carte
to wait on a table
to serve a table
to sit at a table
to take away the first course
to take away the second course
15.5.2. agricultural sector
farmer
tractor
cattle
house in the country
vegetable garden/orchard
vegetable patch
20.3.2. countryside
farm
farmyard
cattle breeder
agricultural
forested
seed
harvest
to sow
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