Across
- 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.
Down
- 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.