Intermediate food vocabulary: cooking techniques, nutrition, dietary needs, and the language used in restaurants and menus.
Free Food & Drink vocabulary flashcards at the B1 level — all 35 words with definitions and examples. Study them with spaced repetition and recognize and use these words confidently in real conversations.
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simmer
to cook a liquid gently just below boiling point
garnish
to decorate a dish with a small amount of food
marinade
a mixture of oil, acid, and spices used to soak meat before cooking
protein
a nutrient found in meat, eggs, and beans that builds the body
calorie
a unit measuring the energy value of food
leftovers
food that remains uneaten after a meal and can be eaten later
cuisine
a style of cooking from a particular country or region
portion size
the amount of food given to or eaten by one person
dietary
relating to food habits or a particular diet
nutritious
containing many vitamins and minerals that are good for health
organic
grown without artificial chemicals or pesticides
roast
to cook food in an oven or over an open fire
steam
to cook food using hot steam from boiling water
grill
to cook food directly under or over a heat source
chop
to cut food into small pieces with a knife
season
to add salt, pepper, or spices to improve taste
texture
the feel of a food in your mouth when you eat it
aroma
a pleasant and distinctive smell of food or drink
preserve
to treat food so it lasts longer without going bad
allergen
a substance in food that can cause an allergic reaction
wholesome
good for health and made from natural ingredients
appetiser
a small dish served before a meal to stimulate appetite
buffet
a meal where people serve themselves from a range of dishes
vegetarian
a person who does not eat meat or fish
vegan
a person who eats no animal products at all
balanced diet
eating a variety of foods to get all needed nutrients
carbohydrate
a nutrient found in bread, rice, and pasta that gives energy
fibre
a part of plant food that helps the digestive system
expiry date
the last date by which food should be eaten safely
packaging
the materials used to wrap or contain food for sale
course
one of the separate parts of a meal served in sequence
sour
having a sharp acidic taste like lemon or vinegar
bitter
having a sharp, unpleasant taste, the opposite of sweet
savoury
tasting of salt or spice rather than sugar
blend
to mix ingredients smoothly together, often in a machine