XIV. Eating Out

1. a la carte

2. appetizer (starter)

3. bar

· snack bar

4. bill

· heavy bill

· to pay the bill

5. cafe

· self-service cafe

6. canteen

7. coffee-shop

8. dining room

9. menu card (bill of fares; menu)

10. restaurant

11. refreshment-room (syn. buffet)

12. table d’hô te

13. to take a table

· a table for two

14. order

15. waiter (waitress)

16. wine list

17. vacant seat

18. can I have …

19. a three-course dinner

20. tip

· to tip

21. to pass (hand over)

22. to do justice to the meal

23. it smells good

24. it tastes good

XIV. Kitchen Utensils and Appliances

1. basin

2. basket

3. blades

4. blender

5. cake tin

6. casserole dish

7. chip pan

8. cheese dish with glass

9. coffee-grinder

10. colander

11. cruet

12. dinner-pan (AmE: dinner-pail)

13. electric hotplate

14. food slicer

15. fruit preserver

16. frying-pan

17. funnel

18. grater

19. immersion heater

20. juice extractor

21. lemon squeezer

22. lid

23. mincer (mincing-machine AmE: mince-grinder, chopper)

24. mixer

25. mixing spoon

26. mortar

27. pan

· pan set

28. percolator

29. pestle

30. pot

31. potato chipper

32. preserving jar

33. pressure cooker

34. rolling-pin

35. rotisserie

36. saucepan

37. sieve

38. skimmer

39. spit

40. thermos jug

41. three-compartment dish

42. toaster

43. whistling kettle

XV. Cooking

1. to agitate

2. to bake

3. to barbecue

4. to baste

5. to beat up

6. to blend

7. to boil (quickly, slowly, gently)

· to bring to the boil

· to boil over

· to keep on/at the boil

· to let smth boil for 20 min.

· to overboil

· all the water has boiled away

8. to bone

9. to braise

10. to bread

11. to broil

12. to carve the meat

13. to clear meat from bones

14. to chip

15. to chop

16. cook

· to cook

17. to cover the pan close (tight)

· to leave the cover off

18. to crack

19. to cut

· to cut into quarters

· to cut into shavings

· to cut a cabbage into shreds

20. to dice

21. to dip smth into the yoke of an egg

22. to drain/to put smth on the sieve to drain

23. to dredge smth. with flour

24. to egg

25. to form the meat into balls

26. to frizzle

27. froth/scum

28. to fry

· to overfry

29. to grate

· grater

30. to grill

31. to grow cold

32. to harden

33. to knead

34. to make a scratch, dinner

35. to mash (potatoes)

36. to mince the meat/to make some forcemeat

37. overdone (underdone, rare, well done) meat

38. to peel (potatoes, onions)

39. to parboil

40. to pare (fruit)

41. to pepper

42. to pick out all the bones from the fish

43. to prick

44. to poach

45. to pour out

46. to probe

47. to put potatoes into clean water unless they get discoloured

48. to roast

49. to roll smth in fine breadcrumbs

50. to salt

51. to scale

52. to scrape (new potatoes)

53. to scramble

54. to shake smth to prevent from burning

55. to shred

56. to simmer

57. to skim the broth clean/to take off the scum

58. to slice thinly or thickly

59. to spill over

60. to spread

61. to sprinkle with smth

62. to steam

63. to stew

· stewing pan

64. to stick to the pan

65. to stuff

66. to taste

67. to thicken smth with flour

68. to trim a cabbage

69. to turn over

70. to whip

71. to whisk

XVI. Some Contrasts Between Typical British and American Food