Cooking and restaurants

Ways of cooking food

boil: in water, e.g. carrots
fry: in oil or butter above the heat, e.g. sausages
grill: under the heat, e.g. toast or meat
roast: in the oven using oil, e.g. meat
bake: in the oven without oil, e.g. cakes
Note: Food which is not cooked is raw.

Cooking steak

If you have steak you can eat it rare (= cooked very quickly and still red); medium-rare (cooked a bit longer and just red in the middle); medium (cooked a bit more and just pink); or well-done (cooked even longer and not pink at all).

Describing food

tasty: has lots of taste: a positive word; ^ tasteless: a negative word
bland: without a strong taste; neutral in flavour, e.g. boiled rice
sweet: lots of sugar; = bitter salty: lots of salt
hot/spicy: lots of spice, e.g. curry
fresh: recently produced, e.g. fresh bread; recently picked, e.g. fresh fruit
tender: easy to cut; a positive word used to describe meat; = tough
fatty: meat with a lot of fat; = lean
fattening: food which makes you put on weight / get fat, e.g. cream, biscuits, etc.

Eating in restaurants

In Britain you often have three courses: a starter (e.g. soup), a main course (e.g. steak or chicken), and a dessert (e.g. strawberries or ice cream). You may also have an aperitif (= a drink before the meal, e.g. gin and tonic), and coffee after the meal. When you pay the bill (= the money for the meal; AmEng = check), you sometimes also leave a tip (= money) for the waiter if service is not included in the price. (10% is a normal tip.) If it is a popular restaurant, you may also need to book (= reserve) a table in advance (= before you go).

The menu