1. UNIT 3 COOKING SERVET YILDIZ 8 / B : 24

2. COOKING

3. COOK

4. BAKE

5. BOIL

6. ROAST

7. STEAM

8. GRILL

9. FRY

10. MUSHROOM

11. ONION

12. EGGPLANT

13. SLICE

14. PEEL

15. CUT

16. CHOP

17. SPREAD

18. DICE

19. DESCRIBE

20. PROCESS

21. FRENCH TOAST

22. FIRST

23. THEN

24. NEXT ( BIR SONRAKI )

25. AFTER THAT

26. FINALLY

27. PUT

28. BREAD

29. OVEN

30. TOASTER

31. TURN ON

32. SLICE OF BREAD

33. ENOUGH

34. BUTTER

35. JAM

36. VEGETABLE

37. IN HALF

38. SNACK

39. A LITER OF WATER

40. POT

41. PACKET OF PASTA

42. STIR

43. STOVE

44. PLATE

45. MIX

46. TOMATO SAUCE

47. OIL

48. HEAT THE OIL

49. CORN

50. COVER

51. POP

52. SHAKE

53. BAKE

54. LET IT COOL

55. RICE

56. ORZO

57. MELT BUTTER ( YAGI ERITME

58. SAUCEPAN

59. RINSE THE RICE

60. PUT ORZO

61. A LOW HEAT ( düşük ısı )

62. DON’T STIR / KARIŞTIRMA

63. TURNS BROWN

64. ADD RICE

65. CONTINUOUSLY SÜREKLİ ,DEVAM EDEN

66. ABSORB

67. BEFORE SERVING ( SERVİSTEN ONCE )

68. LASAGNA

69. HEALTHY

70. DISHES

71. BELONG TO

72. CONSISTS OF

73. STEAMED RICE ( BUHARDA PISMIS PRINC )

74. LENTIL

75. LAMB

76. NATIONAL DISH

77. BEEF

78. NUT

79. PISTACHIO

80. ALMOND

81. IN THE MIDDLE OF

82. PILAF

83. MEAT

84. NOODLES

85. DICE WITH KNIFE

86. LAMP SOUP

87. GIVE THANKS TO GOD

88. AMIN

89. COLCANNON

90. MASHED POTATO

91. LEEK

92. REGIONAL VARIATION ( BOLGESEL FARKLILIK )

93. IRISH PEOPLE

94. RECIPE BOOKLET

95. EYE – CATCHING

96. STEP BY STEP

97. IN ABOUT TWO MINUTES İKİ DAKİKA KADAR

98. BOWL

99. SALT

100. CRACK EGGS

101. COMPLETELY MIXED ( TAMAMEN KARIŞMIS )

102. ADD SALT

103. PEPPER

104. POUR MIXTURE

105. DICED TOMATO

106. CHOPPED ONION

107. CHEESE

108. FOLD

109. IT IS READY HAZIR

110. BON APPETITE

111. TABLE SPOONS

112. A PIECE OF

113. CABBAGE

114. PEEL ONION

115. FRYING PAN

116. ON THE TOP

117. SET MICROWAVE

118. KEEP

119. TAKE OUT

120. ENJOY IT

121. TASTY

122. LUNCH

123. DINNER

124. YEAST

125. POUR

126. MIXING BOWL

127. FLOUR

128. ROLLING PIN

129. KNEAD

130. LOAF PAN

131. INGREDIENTS

132. A GLASS OF

133. A TABLESPOON OF

134. A TEASPOON OF

135. A PACKAGE OF

136. WARM WATER

137. WAIT FOR TEN MINUTES ( 10 DAKKA BEKLE )

138. FLOUR

139. STIR

140. DOUGH

141. LIGHTLY FLOURED SURFACE

142. SHAPE DOUGH

143. COVER WITH TOWEL

144. REMOVE DOUGH ( HAMURU KALDIR )

145. ROLL

146. ROLLING PIN

147. CAULIFLOWER

148. ZUCCHINIS

149. GREEN PEPPERS

150. CRUSHED

151. SLICED INTO ROUND

152. SEEDED

153. MEDIUM – BROWN

154. SPICY

155. CUT INTO FLORETS

156. CUT INTO 6 CM LENGHTS ( 6 CM UZUNLUĞUNDA KES )

157. PEELED INTO ROUND

158. THICKLY SLICED

159. DEEP FRYING PAN

160. GARLIC

161. STIR FOR 2 MINUTES ( 2 DAKIKA KARISTIR )

162. JUG

163. JAM ROLY – POLY

164. YOLK

165. BAKING POWDER

166. SUGAR

167. YOGHURT

168. WET

169. DRY

170. MUFFIN CUPS

171. THANKS  