WorksheetRestaurant Kitchen Vocabulary and Reading
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About:
This ESL/EFL worksheet at pre-intermediate (A2) level teaches restaurant kitchen vocabulary and workplace English. The reading passage describes how kitchen teams work together, then students answer comprehension questions and complete a fill-in-the-blank exercise using 15 vocabulary terms including chef, prep, sanitize, and stock. Ideal for ESL learners and students preparing for workplace or hospitality training.
Word Bank
- Chef: The professional head of the kitchen who leads the cooking team.
- Chop: To cut food (like vegetables or meat) into small pieces with a knife.
- Cook: A person who makes food, or the action of preparing and heating food.
- Fry: To cook food in hot oil or fat.
- Hygiene: The practice of keeping yourself and the kitchen clean to keep food safe.
- Ingredient: One of the food items you need to make a specific dish.
- Kitchen Porter: A person who washes dishes, cleans the kitchen, and helps with basic tasks.
- Order: A request from a customer for a specific meal; to ask the kitchen to make food.
- Prep (Prepare): To get food ready before cooking (like washing, peeling, or cutting).
- Recipe: A list of ingredients and instructions for making a dish.
- Sanitize: To clean tools or surfaces deeply to kill dangerous bacteria.
- Shift: The period of time a staff member works (e.g., morning shift, night shift).
- Station: A specific work area in the kitchen for a certain job (e.g., salad station).
- Stock: The supply of food and ingredients kept in the kitchen or storage.
- Utensil: A hand tool used in the kitchen (e.g., knife, spoon, spatula, tongs).
How to Use This Worksheet
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