Vocabulary Bank

a quantity of food cooked together

burned dark on the outside

boring, lacking flavour

tasting of wood smoke

pleasantly crunchy on the outside

pleasantly crunchy

cook submerged in hot oil

pour a tiny stream over food (e.g. olive oil)

cook with direct heat from above

boring, lacking flavour

heavy and filling, hard to digest

soak in flavoured liquid before cooking

amazingly survived / unexpectedly fine

heavy with fat, cream or flavour

sharply tasty, slightly sour (like lime)

swell and become light and airy

cook in an oven with dry heat

salty / umami — opposite of sweet

add salt, pepper, herbs or spices

cook gently just below boiling

a kitchen spoon with holes for lifting food out of oil

tasting of wood smoke

(of hot oil) jumped/splashed violently — past of 'spit'

cook quickly in a hot wok, stirring constantly

heavy and filling, hard to digest

soft, easy to cut (esp. meat)

sharply tasty, slightly sour (like lime)

soft, easy to cut (esp. meat)

salty/savoury depth (opposite of sweet)