Food (Parts 1 and 2)

A thick liquid mixture of two or more materials beaten together, to be used in cookery.

• batter

• butter

• dough

• flour

Brussels sprouts

• an edible Asian plant of the goosefoot family, with large dark green leaves which are widely eaten as a vegetable.

• a vegetable consisting of the small compact bud of a variety of cabbage.

• a cabbage of a variety which bears a large immature flower head of small creamy-white flower buds.

• a leafy green vegetable used in salads

Soft, lumpy white cheese made from the curds of slightly soured milk.

• (sour) cream

• cream cheese

• egg-nog

• cottage cheese

Tart

• a small cake, typically containing dried fruit.

• a flat, sweet bread made from a thin batter and cooked on both sides on a griddle

• bread made from brown flour

• an open pastry case containing a sweet or savoury filling.

A sauce for salads, typically one consisting of oil and vinegar with herbs or other flavourings

• mustard

• seasoning

• dressing

• gravy

Cinnamon

• an aromatic spice made from the bark of certain tropical trees and used in cooking.

• a hot, fragrant spice made from the rhizome of a plant, which may be chopped or powdered for cooking, preserved in syrup, or candied

• a mild powdered seasoning made from dried peppers

• a hot-tasting yellow or brown paste made from the crushed seeds of certain plants

Meat from a pig

• poultry

• lamb

• pork

• beef

A large edible fish that is a popular sporting fish, much prized for its pink flesh

• salmon

• herring

• trout

• tuna

Bay leaf

• a leafy green vegetable used in salads

• A herb from the laurel tree that is used to flavor soups and stews

• an aromatic annual herb of the parsley family, with fine blue-green leaves and yellow flowers

• a biennial plant with white flowers and aromatic leaves which are either crinkly or flat and are used as a culinary herb and for garnishing food

Old and hard bread

• pastry

• stale bread

• wholemeal bread

• sponge-cake