vegetables
Post on 14-May-2015
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DESCRIPTION
This information will help you to learn vocabulary about vegetables in order to apply it in a restaurant situation.
TRANSCRIPT
VEGETABLE VOCABULARY
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.
ASPARAGUS
BEANS SPROUTS
BEET ROOT
BLACK BEANS
BROCCOLI
BRUSSELS SPROUTS
CABBAGE
CARROTS
CUCUMBER
CHERRY TOMATOES
CHICK PEAS
CHILES
CILANTRO OR CORIANDER
EGGPLANT
GARLICS
GREEN BEANS
GREEN ONIONS
LETTUCE
MUSHROOMS
NOPAL (CACTUS)
OLIVES
ONION
PARSLEY
PEAS
PEPPERMINT
PUMPKIN
RADISH
SWEET POTATOES
TOMATOES
ZUCCHINI OR COURGETTE
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