Language Arts Week 1

Front 1

basic

Back 1

ADJ.
fundamental, essential(Learning how to measure ingredients accurately in a basic cooking skill.)

Front 2

broil

Back 2

V.
To cook over or beneath an open flame (In summer we broil hamburgers on a grill.)

Front 3

broth

Back 3

N.
a thin , clear soup(Adding vegetables to the chicken broth will add flavor.)

Front 4

congeal

Back 4

V.
To become solid as cooling occurs( The fat from the cooked hamburgers will congeal when the gets cold.)

Front 5

crystallize

Back 5

V.
To become solid in the form of crystals( the sugar in honey will often crystallize on the sides of the jar.)

Front 6

culinay

Back 6

ADJ.
having to do with cooking ( On the cooking show, many culinary topics were discussed.)

Front 7

dehydrated

Back 7

ADJ.
preserved by removing water (Dehydrated foods are good to take on camping trips.)

Front 8

digestion

Back 8

N.
the changing of food into a form that the body can take in and use( If you exercise too soon after a meal, your digestion may be affected.)

Front 9

extract

Back 9

N.
a concentratd flavoring

Front 10

ferment

Back 10

V.
a change in food from one form to another caused by yeast or bacteria

Front 11

immerse

Back 11

V.
to plunge into or cover with liquid

Front 12

implement

Back 12

N.
a utensil or useful divice

Front 13

meringue

Back 13

N.
egg whites stiffly beaten and mixed with sugar

Front 14

omelet

Back 14

N.
a beaten egg(s) cooked until firm and folded over

Front 15

pungent

Back 15

ADJ.
having a penetrating taste or smell

Front 16

rind

Back 16

N.
the firm outer covering of a certain food

Front 17

savor

Back 17

V.
to enjoy fully and unhurriedly

Front 18

subtle

Back 18

Adj.
not obvious or immediatly noticeable

Front 19

sumptuous

Back 19

Adj.
lavish, splendid

Front 20

vegeterian

Back 20

ADJ.
without meat, poultry, or fish