B2 U7 Revision

5. a liquidy mixture of flour, eggs, and milk or another liquid, used to make pancakes
9. to change your appearance or the way something looks so it won’t be recognized
10. a flat cooking surface powered by electricity, typically found in kitchens, that heats up to cook food and that usually has one or more heating zones or plates
13. to go over something in your mind repeatedly and slowly
14. (of fruit or grain) developed to the point of readiness for harvesting and eating
15. a thick mass for baking bread, cake, etc.;
16. also known as bouillon
17. a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C
18. something you can choose to do or include, but it’s not necessary (adjective)
19. powder made from grain, especially wheat, used for making bread, cakes, pasta, pastry, etc.

1. the act of preserving food in a vinegar sauce or salty water
2. the part of a cooker with a door, used to bake or roast food
3. a method of cooking where food is placed above hot, boiling water so that the rising heat gently cooks it without direct contact with the water
4. to drop a few pieces or drops of something over a surface (f.e. ... with salt)
6. a machine or tool used to break food or other substances into smaller pieces or a fine powder ( coffee ... / meat ...)
7. a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water
8. a belief that certain actions, objects, or events can bring good or bad luck, even if there’s no scientific reason behind it
11. a plant with grain-like seeds used in cooking and baking, especially for things like porridge; it's particularly popular in Russia
12. is the process of chemically changing food by adding living microorganisms, such as yeast or bacteria
15. a shallow, flat-bottomed container for cooking, baking or serving food