Vegetables

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This information will help you to learn vocabulary about vegetables in order to apply it in a restaurant situation.

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Vegetables

  1. 1. VEGETABLE VOCABULARY<br />This vocabulary is part of a series of words you will have to learn for expressing better working in a restaurant. Remember that fruits and vegetables are included in certain dishes and when a client ask us about the ingredients we need to give them a brief explanation. <br />
  2. 2. ASPARAGUS<br />
  3. 3. BEANS SPROUTS<br />
  4. 4. BEET ROOT<br />
  5. 5. BLACK BEANS<br />
  6. 6. BROCCOLI<br />
  7. 7. BRUSSELS SPROUTS<br />
  8. 8. CABBAGE<br />
  9. 9. CARROTS<br />
  10. 10. CUCUMBER<br />
  11. 11. CHERRY TOMATOES<br />
  12. 12. CHICK PEAS<br />
  13. 13. CHILES<br />
  14. 14. CILANTRO OR CORIANDER<br />
  15. 15. EGGPLANT <br />
  16. 16. GARLICS<br />
  17. 17. GREEN BEANS<br />
  18. 18. GREEN ONIONS<br />
  19. 19. LETTUCE<br />
  20. 20. MUSHROOMS<br />
  21. 21. NOPAL (CACTUS)<br />
  22. 22. OLIVES<br />
  23. 23. ONION<br />
  24. 24. PARSLEY<br />
  25. 25. PEAS<br />
  26. 26. PEPPERMINT<br />
  27. 27. PUMPKIN<br />
  28. 28. RADISH<br />
  29. 29. SWEET POTATOES<br />
  30. 30. TOMATOES<br />
  31. 31. ZUCCHINI OR COURGETTE<br />

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