the food we eat

THE FOOD WE EAT BY ARIADMY

BASTIDAS

SOME VOCABULARY

CROP: a plant cultivated on a large scale for food or other use, especially a cereal, fruit, or vegetable.

MOUTHWATERING: smelling or looking delicious.

TURMERIC: a bright yellow aromatic powder obtained from the rhizome of a plant, used for flavouring and colouring in Asian cookery and formerly as a fabric dye.

LAMB: a young sheep.

CHOPSTICKS: each of a pair of small, thin, tapered sticks held in one hand and used as eating utensils by the Chinese and Japanese.

PUMPKIN:  a large rounded orange-yellow fruit with a thick rind and edible flesh.

LAVERBREAD: a Welsh dish of seaweed

SUET: the hard white fat on the loins of, sheep, and other animals, used in making foods.

PICKLING:  liquid used to preserve food or other perishable items.

FRESH FOODS FROM AROUND THE WORLD

WHAT IS THE MOST DELICIOUS FOOD?

FRANCE CHINA

SOME CURIOUS FACTS ABOUT FOOD

WHERE DO YOU BUY MILK BY WEIGHT?

FROZEN MILKLIQUID MILK

WHO MAKES THE WORLD´S HOTTEST CURRIES?

THE WORLD´S HOTTEST CURRY

WHO WROTE A POEM TO HIS HAGGIS?

HOW DO WE KEEP FOOD FRESH?

WHO INVENTED NOODLES?

HOW DO YOU EAT WITH CHOPSTICKS?

CAN YOU EAT SEAWEED?

WHAT IS YERBA MATE?

WHAT IS JAMBALAYA?

WHAT IS CAVIAR?