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Tag: Food

  • Fruits and Vegetables Vocabulary (PDF)

    Fruits and Vegetables Vocabulary (PDF)

    Fruits and vegetables vocabulary is the A1 lexical foundation that anchors every other food worksheet. Apple, banana, orange, strawberry, grape, peach, pear, lemon, lime, mango, pineapple for fruits; potato, carrot, onion, tomato, cucumber, lettuce, broccoli, mushroom, pepper, garlic for vegetables. Beyond the items themselves, the worksheet covers high-frequency collocations (fresh fruit, frozen vegetables, ripe banana, green pepper, red pepper) and the countable / uncountable split that distinguishes most fruits and vegetables (countable) from quantities (a bunch of grapes, a head of lettuce, a clove of garlic).

    This worksheet builds A1 confidence with the fruits-and-vegetables core lexis and food-shopping vocabulary.

    What’s inside:

    • Vocabulary box with 30+ items organised by category (fruits, vegetables, herbs)
    • Picture matching and labelling tasks for visual anchoring
    • Gap-fill in shopping-and-recipe contexts
    • Sorting task: classify as fruit / vegetable / herb
    • Personalised production: write a shopping list for a simple meal plus full Answer Key and Teacher Notes

    Common challenges: False friends are common — German Pfirsich is peach, not peach-and-something-else; Italian pomodoro is tomato, predictably; but Italian peperoni are bell peppers, not pepperoni sausage. Tomato classification is the recurring trick question: botanically a fruit, culinarily a vegetable — English uses the culinary classification. Vegetable vs vegetarian: easy to confuse for A1 learners.

    For: Adult and teenage learners (14+) at CEFR A1, in beginner classes, 1:1 lessons, or self-study. The foundational food lexis is core to Cambridge A2 Key (KET) Speaking Part 1 and everyday-survival English. Part of the Food & Cooking collection — the natural next step is Food and Drink Basic Vocabulary, which extends the food-item vocabulary into the broader meal-and-drink range.

  • Food Cooking Methods and Verbs (PDF)

    Food Cooking Methods and Verbs (PDF)

    Cooking-methods vocabulary is the action-verb layer of food English. Chop, slice, dice, peel, grate, mash, whisk, stir, mix, pour, fry, boil, simmer, roast, bake, grill, steam, season anchor the productive cooking-verb range. Each verb pairs with specific foods (chop onions, slice bread, peel potatoes, whisk eggs, season with salt), and the precision matters — fry an egg (in a pan with oil) and boil an egg (in water) describe very different actions. This worksheet trains the cooking-verb vocabulary every A2 learner needs to follow a recipe or describe a meal in preparation.

    This worksheet builds A2 control of cooking-method verbs in recipe contexts.

    What’s inside:

    • Vocabulary box with 20+ cooking verbs paired with typical foods
    • Picture matching for cooking-action verbs
    • Recipe gap-fill: complete a simple recipe with the right cooking-method verb
    • Sequencing task: order the steps of a simple recipe
    • Personalised production: write a short recipe of your own using target verbs and full Answer Key plus Teacher Notes

    Common challenges: Verb-noun collocations are the central trap — cook is the general verb (she cooks well); specific verbs (fry, boil, roast) aren’t interchangeable. Bake (in an oven) vs cook (general) is a recurring mix-up. False friends: German kochen covers both cook (general) and boil (specific) — German speakers often produce I boiled the chicken in the oven. Burn (negative — overcooked) vs brown (neutral — surface colour change) need explicit teaching.

    For: Adult and teenage learners (14+) at CEFR A2, in pre-intermediate classes, 1:1 lessons, or self-study. Cooking vocabulary supports Cambridge A2 Key (KET) and B1 Preliminary (PET) Speaking and Writing — particularly in lifestyle-and-routine tasks. Part of the Food & Cooking collection — the natural next step is Ordering Food: Restaurant Dialogue, which puts the food vocabulary to work in transactional contexts.

  • Ordering Food: Restaurant Dialogue (PDF)

    Ordering Food: Restaurant Dialogue (PDF)

    Ordering food in a restaurant is one of the highest-frequency real-world English contexts. The interaction has predictable structure: greeting (Hi, table for two please), seating, menu reading, ordering (I’ll have the…, Could I get…, Can I see the wine list?), special requests (Could I have it without onions?, Is this vegetarian?, I’m allergic to nuts), the bill (Could we get the bill, please?, Can we split the bill?), and payment. Each move has formulaic phrases native speakers reach for automatically — and that learners need to internalise to handle the situation confidently.

    This worksheet builds A2 fluency with restaurant-ordering dialogue and key transactional phrases.

    What’s inside:

    • Phrase bank organised by restaurant phase (greeting, ordering, complaining, paying)
    • Dialogue completion: customer + waiter exchanges in three different scenarios
    • Vocabulary box with menu-item types and common dietary terms (vegetarian, vegan, gluten-free)
    • Personalised production: write a short dialogue of your own
    • Full Answer Key plus Teacher Notes with role-play extension

    Common challenges: I’ll have vs I want is the central register issue — I want sounds rude in restaurants; I’ll have or Could I get is the natural choice. Allergy and dietary phrasing must be explicit: I’m allergic to nuts (medical), I don’t eat meat (preference). Tipping conventions vary widely: UK 10–12%, US 15–20%, EU often included in the bill.

    For: Adult and teenage learners (14+) at CEFR A2, in pre-intermediate classes, 1:1 lessons, or self-study. Restaurant English is heavily tested in Cambridge A2 Key (KET) Speaking and is essential survival English for travel. Part of the Food & Cooking collection — the natural next step is Fruits and Vegetables Vocabulary, which builds the food-item vocabulary restaurant menus depend on.

  • Food and Drink Basic Vocabulary (PDF)

    Food and Drink Basic Vocabulary (PDF)

    Food and drink basic vocabulary is one of the most-needed lexical areas for survival English. Bread, butter, milk, cheese, water, juice, coffee, tea, chicken, fish, rice, pasta, vegetables, fruit, salad anchor the everyday range. Breakfast, lunch, dinner, snack organise the meals. Sweet, savoury, spicy, salty, sour, bitter describe the tastes. Together, the worksheet builds the foundational food lexis every A1–A2 learner needs to handle restaurants, shops, and conversations about meals.

    This worksheet builds A1–A2 fluency with food-and-drink basic vocabulary in everyday contexts.

    What’s inside:

    • Vocabulary box with 40+ food and drink items, organised by meal and food group
    • Picture matching and labelling tasks for visual anchoring
    • Gap-fill in meal-and-restaurant dialogues
    • Personalised production: describe what you eat in a typical day
    • Full Answer Key plus Teacher Notes with food-survey extension

    Common challenges: Countable / uncountable splits are the central trap — bread, rice, pasta, cheese, milk, water, coffee are uncountable (no plural form unless you mean cups or pieces). False friends: Spanish sopa is soup not soap; Italian pepperoni are bell peppers in standard Italian but salami in American English. Some vs any governs the food question: Some bread? / Any milk?

    For: Adult and teenage learners (14+) at CEFR A1 to A2, in beginner and pre-intermediate classes, 1:1 lessons, or self-study. Food vocabulary is heavily tested in Cambridge A2 Key (KET) Speaking and informal-writing tasks. Part of the Food & Cooking collection — the natural next step is Food Cooking Methods and Verbs, which extends the food-item vocabulary into cooking-action language.