fry (v)
/fraɪ/

to cook food in hot oil or fat

roast (v)
/roʊst/

to cook food in an oven or over a fire

boil (v)
/bɔɪl/

to cause something to reach the temperature at which a liquid starts to turn into a gas

grill (v)
/ɡrɪl/

to cook food over fire or hot coals, usually on a metal frame

steam (v)
/stiːm/

to cook food using steam

sauce (n)
/sɑːs/

a thick liquid eaten with food to add flavour

cook (n)
/kʊk/

someone who prepares and cooks food

delicious (a)
/dɪˈlɪʃ.əs/

having a very pleasant taste or smell

squeeze (v)
/skwiːz/

to press something firmly, especially from all sides in order to change its shape, reduce its size, or remove liquid from it

beat (v)
/biːt/

to mix something repeatedly using a utensil such as a spoon or whisk

slice (v)
/slaɪs/

to cut something into thin, flat pieces

chop (v)
/tʃɑːp/

to cut something into pieces with an axe, knife, or other sharp instrument

pour (v)
/pɔːr/

to make a substance flow from a container, especially into another container

stir (v)
/stɝː/

to move a liquid or substance around, using a spoon or something similar

mix (v)
 /mɪks/

to combine or blend into one mass

melt (v)
/melt/

to change a solid substance into a liquid

add (v)
/æd/

to put something with something else to increase the number or amount or to improve the whole

oil (n)
/ɔɪl/

a smooth thick liquid produced from plants or animals that is used in cooking

rice (n)
/raɪs/

the small seeds of a particular type of grass, cooked, and eaten as food

egg (n)
/eɡ/

the oval object with a hard shell that is produced by female birds, especially chickens, eaten as food