Unit 2

2. A hot drink made by infusing the dried, crushed leaves of the tea plant in boiling water
5. A clear, odorless and tasteless liquid. It can be with gas, sparkling mineral water, or without gas, still mineral water
6. A glossy brown nut that may be roasted and eaten
9. Fruit of the walnut, edible, oval shaped and divided into two symmetrical halves that enclose the seed, white inside, and of a sweet taste
10. An alcoholic liquor distilled from sugar-cane residues or molasses
13. A tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots
15. A long, green-skinned fruit with watery flesh, usually eaten raw in salads or pickled
17. Grapes that have been cured or dried in the sun or by another procedure
18. A cold drink made from the juice of squeezed lemons, water and sugar. It is frequently served over ice cubes
19. A strong-smelling pungent-tasting bulb, used as a flavoring in cooking and in herbal medicine

1. A large juicy tropical fruit consisting of aromatic edible yellow flesh surrounded by a tough segmented skin and topped with a tuft of stiff leaves
3. A large and active predatory schooling fish of the mackerel family. Found in warm seas
4. Thick, high-fat liquid from milk that's used in cooking and with desserts
5. Also spelled whiskey. A strong alcoholic drink made from grain (e.g., rye, barley, corn)
7. A small free-swimming crustacean with an elongated body, typically marine and frequently harvested for food
8. A green variety of smooth-skinned summer squash
11. A mixture of cereals, dried fruit, and nuts, typically eaten with milk at breakfast
12. The large melon like fruit of a plant of the gourd family, with smooth green skin, red pulp, and watery juice
14. A dessert with a creamy consistency
16. A soft dairy food made by fermenting milk