Eating1

chip 

a long thin piece of potato  

cooked in deep fat

shepherd 

a person who takes care of  

sheep in the fields

mince 

make into very small pieces

grate 

something that is rubbed    

against a sharp surface to  

break it into small pieces

mash 

potatoes that are crushed into  

a soft substance after cooking

banger 

sausage 

dash 

a few drops

innards 

inner organs

offal 

the brains and heart of an  

animal used for food

turnip 

a large round yellowish root  

that is used as a vegetable

oatmeal 

crushed grain used for  

making cakes

savoury 

having the taste of meat,    

vegetables, salt, etc

stew 

a dish of meat and vegetables  

cooked together

Guinness 

a well-known dark Irish beer

recipe 

instructions for cooking a  

certain type of food

Guinness 

a well-known dark Irish beer

imperial 

system of weights and  

measures used in Britain and  

the USA

stew 

food cooked slowly in a small 

amount of liquid

oz 

ounce= 28.4 g.

seasoning 

substances added to savoury  

food to improve its flavour

flour 

powder made from grain for  

making bread, cakes, pastry,  

etc

stock 

liquid made by boiling meat 

or vegetables in water which 

is then used to flavour other 

food

pint 

5.7 decilitres

pastry 

a food made from a mixture 

of flour, fat and water which 

is then put over other food 

and baked

glaze 

make a surface look shiny

cube 

square 

simmer 

cook slowly

Fahrenheit 

a system of measuring 

temperature where 32 

degrees is the temperature 

at which water freezes and 

212 degrees is the 

temperature at which water 

boils. 

Centigrade 

Celsius, a system of 

measuring temperature where 

0 degrees is the temperature 

at which water freezes and 

100 degrees is the 

temperature at which water  

boils  

ONLINE ENGLISH 2004

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ONLINE ENGLISH 2004

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Questions for discussion

  1.  What was British cooking like during the eighteenth and nineteenth centuries?

  2.  What happened

to British cooking when people started moving into the cities to  

  find factory work?

  3.  What was the reason why British cooking lost its identity as a result of the two  
 

  world wars?

  4.  What has influenced British cooking more recently?

  5.  Why will you find a wide variety of vegetarian foods in British supermarkets?

  6.  What does a typical breakfast in an ordinary British family usually consist of?

  7.  What does the main British meal on a Sunday consist of?