UNIT 8

2. a Spanish dish of rice, saffron, chicken, seafood, etc., cooked and served in a large shallow pan:
3. a preserve made from citrus fruit, especially bitter oranges.
4. maize of a variety with hard kernels that swell up and burst open when heated:
6. each of a pair of small, thin, tapered sticks of wood, ivory, or plastic, held together in one hand and used as eating utensils especially by the Chinese and the Japanese.
9. a liquid or semi-liquid substance served with food to add moistness and flavour:
11. a shallow, flat-bottomed container for cooking or serving food:
12. the sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food:
13. a small baked unleavened cake, typically crisp, flat, and sweet:
15. a sweet soft red fruit with a seed-studded surface.

1. a plant or part of a plant used as food, such as a cabbage, potato, turnip, or bean:
2. the oval seed of a tropical South American plant, often roasted and salted and eaten as a snack or used to make oil or animal feed:
5. a dish originally from Italy consisting of dough made from durum wheat, extruded or stamped into various shapes and cooked in boiling water, and typically served with a sauce:
7. a dish of Italian origin, consisting of a flat round base of dough baked with a topping of tomatoes and cheese, typically with added meat, fish, or vegetables:
8. having the pleasant taste characteristic of sugar or honey; not salt, sour, or bitter:
9. a Japanese dish consisting of small balls or rolls of vinegar-flavoured cold rice served with a garnish of vegetables, egg, or raw seafood.
10. a pale yellow edible fatty substance made by churning cream and used as a spread or in cooking.
14. a small amount of food eaten between meals: