Describing foods

A soft texture that is easy to break down.

• Tender

• Crunchy

• Sticky

• Chewy

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.RL.1.4

A food that was cooked in an oven, often resulting in a crispy outer coating.

• Caramelized

• Marinated

• Baked

• Whipped

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

A light, pillowy texture often created by the incorporation of air.

• Fizzy

• Airy

• Smooth

• Velvety

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

How would you describe this food?

• Smooth

• Crispy

• Doughy

• Crunchy

Tags

CCSS.L.1.1F

CCSS.L.2.1E

How would you describe this food?

• Smooth

• Juicy

• Crumbly

• Creamy

Tags

CCSS.L.1.1F

CCSS.L.2.1E

How would you describe this food?

• Acidic

• Smoky

• Bitter

• Zesty

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.RL.1.4

A less harsh taste than bitterness. Couples tartness with sweetness.

• Citrusy

• Bittersweet

• Herbal

• Sour

Tags

CCSS.RI.11-12.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4

Food that is cooked by submerging partially or fully into hot oil. Often results in a crispy or crunchy texture and golden color.

• Baked

• Roasted

• Marinated

• Fried

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

How would you describe this food?

• Sweet and airy

• Sweet and tender

• Buttery and Crunchy

• Creamy and soft

Tags

CCSS.RI.11-12.5

CCSS.RI.6.5

CCSS.RI.7.5

CCSS.RI.8.5

CCSS.RI.9-10.5

How would you describe this food?

• Fried and salty

• Zesty and crunchy

• Sour and crispy

• Roasted and acid

Tags

CCSS.RI.11-12.5

CCSS.RI.6.5

CCSS.RI.7.5

CCSS.RI.8.5

CCSS.RI.9-10.5