English Department

“Food Categories and Vocabulary”

Teacher: Wladimir Medina

Whole grains:

Barley Oats Brown rice Corn

Buckwheat Wheat Quinoa Ry

e
Refined grains:

White flour White bread White rice

Starchy vegetables

Chickpeas Corn Pumpkin Lentils

Potatoes Sweet potatoes Beans Peas

Non-starchy vegetables

Artichoke Asparagus Broccoli Carrots

Cauliflower Celery Cucumber Eggplant

Non-starchy vegetables

Mushrooms Onions Pepper Radish

Spinach Tomato Turnip Zucchini

Salad Greens

Lettuce Cabbage Spinach

Fruits

Apples Banana Pear Orange

Grapefruit Mandarin Mango Peach

Fruits

Plum Lemon Lime Avocado

Apricot Grapes Pineapple

Fruits

Strawberries Raspberries Blueberries

Passionfruit Watermelon Kiwi

Nuts

Chestnut Hazelnut Almond

Peanuts Pistachios Walnuts

Dairy

Milk Yogurt Butter Cream

Ice cream Casein Whey

Non dairy alternatives (lactose free)

Soy milk Oat milk Almond milk

Rice milk Hemp milk Margarine

Meat

Beef/veal Pork Lamb/mutton

Beef steak Pork chops Grilled lamb

Poultry

Chicken Duck Turkey

Chicken wings Roasted duck Grilled turkey

Seafood

Fish Shellfish

Fried fish Boiled mussels

Meals of the day

Breakfast Lunch Dinner/ supper

Snacks Cheat meals

Herbs and Spices
Calorie-dense foods / Low calorie foods Nutrient- dense foods
High protein foods Empty calories
Cooking verbs

Ground Grilled Baked Boiled

Chopped Fried Frozen Peeled

Cooking verbs

Melted Scrambled Simmered Sliced

Grated Roasted Whiped Microwaved

EVALUATION 5: “Fabulous Food”.
En grupos, traducir el vocabulario de este PPT y
crear un “meal plan” semanal incluyendo:

1- Three to five meals per day (breakfast, lunch,

dinner, snacks).
2- Food vocabulary.
3- Daily caloric intake.

-Formato: word/ppt
-Fecha de entrega: July 8

Capacitación