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Vocab Semester 1 > British culture: typical food and drinks > Flashcards

British culture: typical food and drinks Flashcards

1
Q

runner-up

A

second

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2
Q

coveted

A

prized, strongly desired

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3
Q

reputation

A

standing

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4
Q

unorthodox

A

eccentric

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5
Q

gastronomy

A

epicurean (having pleasure in food of high quality)

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6
Q

poll

A

survey

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7
Q

culinary

A

cooking

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8
Q

bland

A

tasteless

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9
Q

scoffed at

A

scorned, showing no respect

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10
Q

palates

A

taste buds

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11
Q

kippers

A

herring that has been split open, preserved with salt & then smoked (breakfast)

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12
Q

gingerbread

A

type of cake, flavoured with ginger (= gember)

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13
Q

fish and chips

A

cod, haddock (= zeebaars), plaice (=schol). Fish covered in batter (flour, eggs, milk) fried in fat. They usually add gherkin and vinegar

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14
Q

jacket potato

A

with a warm or cold filling (beans, tuna, butter)

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15
Q

crispbread

A

a thin hard biscuit made from rye (rogge) or wheat (tarwe)

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16
Q

ploughman’s lunch

A

mostly served in pubs (pubsgrub), a variety of pickles, cheese, bread and salad

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17
Q

shandy

A

mixture of beer and lemonade

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18
Q

cider

A

beer made from the juice of apples or pears, not that strong

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19
Q

haggis

A

Scottish dish made from a sheep’s heart, liver, lung and mix it with onion, oatmeal, suet and spices. Boiled in a bag made from a sheep’s stomach

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20
Q

shepherd’s pie

A

minced lamb (gehakt) with mashed potatoes and vegetables

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21
Q

cottage pie

A

beef with mashed potatoes and vegetables

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22
Q

Cornish pasty

A

type of pie made of steak, onion, potatoes & other ingredients

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23
Q

HP Sauce

A

brown sauce

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24
Q

marmite

A

savoury spread, made from yeast extract

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25
Q

cod

A

vulnerable moist white flesh with a flaky texture. A characteristic white line runs along the skin of the fillet

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26
Q

Haddock

A

a vulnerable fish similar to cod but stronger in flavour. It has a real taste of the sea & a characteristic black line runs along the skin of the fillet

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27
Q

plaice

A

least concern. A flat fish with soft flesh and a subtle but distinctive flavour, well complimented with a slice of lemon. Recognisable by orange spots on it’s skin

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28
Q

raita

A

finely chopped vegetables with yoghurt

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29
Q

lamb dish

A

Indian dish

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30
Q

papadum

A

thin, crisp biscuit/ Indian crackers

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31
Q

Bombay duck

A

dried & salted fish, the odour is extremely powerful

32
Q

chicken curry

A

chicken with a lot of spices

33
Q

mango chutney

A

thick sauce that containes vinegar, sugar, spices & fruits

34
Q

Chicken tikka masala

A

marinated & grilled chicken in a creamy tomato-based sauce

35
Q

tandoori chicken

A

marinated chicken in a traditional tandoor oven

36
Q

sporran

A

a small pouch worn around the waist and hangs in front of the kilt as part of men’s Scottisch Highland dress. Storage place for a wallet, keys or handkerchief

37
Q

Bannock

A

Scottish speciality, a cross between a scone & a pancake

38
Q

Bap

A

large, wide, flat, soft bread roll

39
Q

Bara brith

A

traditional Welsh spicy fruit loaf

40
Q

Black pudding

A

animal blood, offal, fat (Scottish breakfast & Spanish tapas)
British version has a lot of oatmeal => does not melt apart

41
Q

crumpet

A

circular bread, 1 side covered in small indentations. toasted and buttered before eating

42
Q

English breakfast

A

toast, sausages, fried or grilled tomatoes, (fried) mushrooms, baked beans in tomato sauce, bacon, egss, black pudding…

43
Q

Fish and chips

A

deep-fried fish and potatoes, traditionally given wrapped in newspaper

44
Q

gammon

A

thick slice of ham (ham steak) for dinner

45
Q

laverbread

A

Welsh speciality that’s not bread => cooked seaweed, served with oatmeal and bacon on toast

46
Q

lemon posset

A

British hot drink of milk curdled with wine or ale, often spiced

47
Q

pasty

A

half-moon-shaped savoury pastry, crimped along the curved side & filled with meat or vegetables

48
Q

porridge

A

type of hot cereal made by boiling grains in water or milk until they become soft and creamy (usually oats) can be sweetened with honey, sugar or syrup and flavoured with spices

49
Q

savoury

A

salty, herbal or sour not sweet

50
Q

scones

A

small, baked quick bread from Scotland, made with wheat flour, baking powder, sugar, salt and butter

51
Q

pickle

A

thick, vinegary vegetable-based condiment => pickled egg…

52
Q

spotted dick

A

popular dessert, suet pudding with currants and raisins

53
Q

stilton

A

well-known, strong-tasting blue-veined cheese

54
Q

stinking Bishop

A

a soft, washed-rind cheese made from the milk of Gloucester cows, washed in perry (pear cider)

55
Q

squash

A

type of vegetable to the gourd family (pumpkin, butternut squash)

56
Q

toad-in-the-hole

A

sausages covered in batter & roasted

57
Q

trifle

A

dessert made from a mixture of sponge cake , whipped cream, custard, jelly, fruit & sherry or spirits

58
Q

Victoria sponge

A

sponge cake based on flour, sugar & eggs and sometimes leavened with baking powder, firm & earated structure

59
Q

Worcestershire sauce

A

condiment made from anchovies, chillies, garlic & molasses

60
Q

Yorkshire pudding

A

part of the main course or a starter. made from flour, eggs and milk. Batter is baked in the oven and moistened with gravy. eaten with gravy & vegetables

61
Q

cordial

A

sweetened fruit drink, concentrated syrup with water

62
Q

pop

A

carbonated soft drink

63
Q

squash

A

concentrated fruit-flavoured syrup that is mixed with water

64
Q

ale

A

called a bitter, dark brown served at room temperature

65
Q

cider

A

alcoholic drink made from apples, similar in strength to beer

66
Q

lager

A

yellow beer, served cold

67
Q

lager top

A

lager with a dash of lemonade

68
Q

Pimms

A

English spirit, served mixed with lemonade, mint, fresh fruit and ice

69
Q

scrumpy

A

strong cider

70
Q

snakebite

A

an equal mix of cider and lager. gets you drunk cheaply and quickly

71
Q

stout

A

dark, full-bodied beer made from malt (Guinness)

72
Q

maïze

73
Q

ladle

74
Q

chopping board

75
Q

rolling pin

76
Q

whisk

77
Q

measuring jug

Vocab Semester 1 (30 decks)

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