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Words included in the lesson:
Common condiments found in the kitchen
- Condiment: A substance such as spice that you add to food to improve its taste.
- Salt: A common white substance found in seas water and in the ground, used especially to add flavor to food or to preserve it.
- Sugar: A sweet substance especially from the plants sugar cane and sugar beet, used to make food and drinks sweet.
- Pepper: A grey or white powder produced by crushing dry peppercorns, used to give a spicy, hot taste to food.
- Ketchup: A thick, cold, red sauce made from tomatoes.
- Mayonnaise: A thick, white sauce made from oil, vinegar, and the yellow part of eggs usually eaten cold.
- Mustard: A thick, yellow or brown sauce that tastes spicy and is eaten cold in small amounts, especially with meat.
- Soy Sauce: A strong-tasting, dark-brown liquid made from fermented soya beans and used especially in Chinese and Japanese cooking.
- Vinegar: A sharp-tasting liquid, made especially from sour wine, malt, or cider, that is used to add flavor to or to preserve food.
- Barbeque Sauce: A spicy sauce that is used to flavor food cooked on a barbecue.
- Hot Sauce: A spicy sauce.
- Honey: A sweet, sticky, yellow substance made by bees and used as food.
- Jam: A sweet, soft food made by cooking fruit with sugar to preserve it. It is eaten on bread.
- Syrup: A sweet, sometimes think liquid made by dissolving sugar in water, to which flavoring is often added.
- Sour Cream: A cream that is made sour by adding special bacteria, used in cooking.
- Salsa: A spicy sauce made from tomatoes, onions and chilies.
- Pickles: A vegetable or fruit in vinegar or in salty water, especially a cucumber.
Definitions from dictionary.cambridge.org
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