Stirring spoon — a spoon that is used in cooking to mix ingredients Chopping board — a wooden or plastic board on which foods (such as meats and vegetables) are cut : cutting board Tablespoon (TBSP) — a large spoon, used especially for serving food Teaspoon TBSP — a small spoon for putting sugar into tea and other drinks Bay leaf — a from a , often and used in to Measuring jug — a glass or plastic container for measuring liquids when cooking Casserole (dish) — a hot dish made with meat, vegetables, etc. that are cooked slowly in liquid in an oven Saucepan — a deep round metal pot with a lid (= cover) and one long handle or two short handles, used for cooking things over heat Artisan bread — bread made of natural ingredients without any chemical additives Finely chopped — cut into small pieces Clove — one of the small separate sections of a bulb (= the round underground part) of garlic Chutney — a cold thick sauce made from fruit, sugar, spices and vinegar, eaten with cold meat, cheese, etc. Vinegar — a liquid with a bitter taste made from wine or malt, used to add taste to food or to preserve it Turmeric — a yellow powder made from the root of an Asian plant, used in cooking as a spice, especially in curry Ground — cut or crushed into very small pieces or powder Raisin — a dried , used in cakes, etc. Split — to divide, or to make something divide, into two or more parts Translucent — allowing light to pass through but not completely clear Greased — rubbed with oil or fat Pour — to make a liquid or other substance flow from a container in a continuous stream, especially by holding the container at an angle Long-grain rice — a type of rice that has long grains, rather than round grains Fluff — to shake or brush something so that it looks larger and/or softer
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