INTERMEDIATE LEVEL. VOCABULARY UNIT 1
EOI REUS 2009/2010
HALF A CROSSWORD: FOOD AND EATING OUT
ACROSS
2. spaghetti; pasta made in the form of long, thin threads.
6. salmon; a medium-sized silvery fish which lives in the sea and
swims up rivers to produce its eggs. Its pink flesh is eaten as a food.
7. breakfast; a meal eaten in the morning as the first meal of the day .
9. burger; meat or other food pressed into a round, flat shape and
fried.
10. French fries /fraɪs/; long thin pieces of fried potato.
15. main course; the largest or most important part of a meal in which
there are different parts served separately.
17. dessert; sweet food eaten at the end of a meal.
18. recipe /ˈres.ɪ.pi/;a set of instructions telling you how to prepare
and cook food, including a list of what food is needed for this.
20. salad; a mixture of uncooked vegetables, usually including lettuce,
eaten either as a separate dish or with other food.
23. serviette; a square piece of cloth or paper used while you are
eating for protecting your clothes or cleaning your mouth and fingers;
a napkin.
25. lunch; a meal that is eaten in the middle of the day.
26. orange juice; the liquid that comes from oranges, which is drunk
especially for breakfast.
27. fast food; hot food such as a burger that is quick to cook or is
already cooked and is therefore served very quickly in a restaurant.
29. rice; the small seeds of a particular type of grass, which are
cooked and eaten as food, usually grown in Asian countries, such as
China and Japan.
31. spicy; containing strong flavours from spices.
32. restaurant; a place where meals are prepared and served to
customers.
DOWN
1. bill; a request for payment of money owed, or the piece of paper
on which it is written.
2. sandwich; two pieces of bread, sometimes spread with butter or
margarine, and with some other usually cold food between them.
3. takeaway; a meal cooked and bought at a shop or restaurant but
taken somewhere else, often home, to be eaten, or the shop or
restaurant itself.
4. starter; BrE, a small dish served as the first part of a meal.
5. vegetarian /ˌvedʒ.ɪˈteə.ri.ən/; (also veggie in informal BrE) a person
who does not eat meat for health or religious reasons or because they
want to avoid being cruel to animals
8. waiter; a man whose job is to bring the food to customers at their
tables in a restaurant.
11. first course; the dish served as the first part of a meal, usually
before the main course.
12. sauce; a thick liquid eaten with food to add flavour.
13. vegetables /ˈvedʒ.tə.blz ̩/; (also veggie in informal AmE) a plant,
root, seed, or pod that is used as food, especially in savoury dishes.

INTERMEDIATE LEVEL. VOCABULARY UNIT 1
EOI REUS 2009/2010
14. pasta; a traditional Italian food made from flour, water and
sometimes egg which is cooked and usually served with a sauce. It is
made in various shapes which have different names.
15. menu; a list of the food that you can eat in a restaurant.
16. dressing; a liquid mixture, often containing oil, vinegar and herbs,
which is added to food, especially salads.
19. cutlery; (AmE silverware) knives, forks and spoons used for eating
food.
21. delicious /dɪˈlɪʃ.əs/;having a very pleasant taste or smell.
22. garlic; a plant of the onion family that has a strong taste and smell
and is used in cooking to add flavour.
24. café; a restaurant where simple and usually quite cheap meals are
served.
28. tip; a small amount of money given to someone who has provided
you with a service, in addition to the official payment and for their
personal use.
30. beef; the flesh of cattle (=cows) which is eaten.
VOCABULARY COPY 19: FOOD AND DRINK
ACROSS
1. salad
6. pork
7. sauce
8. yoghurt
9. popcorn
12. candy
14. swe8et
17. nuts
18. chocolate
20. rice
22. steak
23. soft
25. lolly
26. prawns
28. beef
DOWN
2. doughnut
3. menu
4. flavour
5. honey
6. pepper
10. pasta
11. omelette
13. diet
15. sparkling
16. snacks
18. cereal
19. lamb
21. still
24. olive
27. raw