KET- Cooking ingredients (UNIT 5)

A green vegetable that looks like a tiny tree; it's rich in vitamins and fiber.

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A type of fish known for its pink flesh; it's high in omega-3 fatty acids and protein.

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Spicy peppers that add heat to dishes; they can vary in spiciness and are often used in cooking.

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Meat from young sheep; it's tender and flavorful, often used in various cuisines. (What is it?)

Fungi that can be edible; they come in various types and add texture and flavor to dishes.

A thick cut of meat from a cow, typically grilled or pan-fried; it's a good source of protein.

Match the following

• Plants with leaves used to add flavor.

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• They can be eaten raw in salads.

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• A liquid fat used in cooking.

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• A strong-smelling bulb used for cooking.

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A leafy green vegetable that can be eaten raw or cooked; it's high in fiber and vitamins.

A liquid fat used in cooking; different types can add flavor and are important for health.

Bulbous vegetables with a strong flavor; they can be eaten raw or cooked and are used in many dishes.