Foods and Festivals

1. a thick sauce in which pieces of food are dipped before eating.
4. a plant of the onion family that has a strong taste and smell and is used in cooking to add flavor
6. a young sheep.
7. a small dish of food often served at the start of a meal or with drinks, especially in Greek, Turkish, or Middle Eastern cooking.
8. a small sea creature with a shell and ten legs, that can be eaten
11. having a sharp, sometimes unpleasant, taste or smell, like a lemon, and not sweet
12. to join together to make a single thing or group
15. a device on a cooker that radiates heat downwards for cooking food.
16. a round, green seed, several of which grow in a pod, eaten as a vegetable
17. a substance made from a plant, used to give a special flavor to food. Cinnamon, ginger, and cloves are all spices.

2. birds, such as chickens, that are bred for their eggs and meat: Some poultry farmers keep turkeys and ducks as well as chickens.
3. the small seeds of a particular type of grass, cooked, and eaten as food. boiled/steamed/fried rice
5. a food made from flour, fat, and water that is mixed together, rolled flat, and baked in the oven. It is used, for example, for making pies.
9. a deep round container used for cooking stews, soups, and other food.
10. a tall plant grown in many parts of the world for its yellow seeds, which are eaten as food, made into flour, or fed to animals
12. a style or method of cooking, especially as characteristic of a particular country, region, or establishment.
13. to become altered from a solid to a liquid state usually by heat. the sugar melted in the coffee.
14. the things that are used to make something, especially all the different foods you use when you are cooking a particular dish.