1646-06/ 1. t�tel LABOUR SAFETY
Szavak: fingers=ujjak, flat surface=lapos fel�let, sharp=�les,blunt=tompa, stronger hand=er�sesbb k�z, right handed=jobbkezes, left handed=balkezes, cut-resistant gloves=v�g�s�ll� keszty�, workplace injuries=munkahelyi s�r�l�sek, to prevent=elker�lni,megv�deni, workplace hazarads=munkahelyi vesz�lyek, minimize risk=cs�kkenteni a vesz�lyt, overexertion=t�lhaszn�lat, meger�ltet�s, unguarded machinery=biztos�tatlan g�p, slippery floor=cs�sz�s padl�, cuts=v�g�sok, burns=�g�sek, cutting board=v�g�deszka, protective equipment=v�d�felszerel�s, make sure=bizonyosodj meg, safety instruction=biztons�gi el��r�s, to dry=sz�r�tani, item=t�tel, darab

1646-06/2.t�tel FOOD DELIVERY AND STORAGE
Szavak: quantity check=mennyis�g ellen�rz�se, quality check=min�s�gellen�rz�s, papers check/notify=pap�rok ellen�rz�se, package check=csomagol�s ellen�rz�se, signature=al��r�s, weight=s�ly, size=m�ret, label=cimke, to deliver=sz�ll�tani, temperature=h�m�rs�klet, freshness=frissess�g, tally=cimke, order sheet=rendel�si lap, mechanical damage=fizikai s�r�l�s, wrapped=csomagolt, unwrapped=csomagolatlan, don't match=nem egyezik, frozen=fagyott, brought=bring (hoz) m�lt ideje, FIFO=Firs In, First Out (FIFO-elv: a k�szletek kezel�s�nek alapelve, amelynek �rtelm�ben meghat�rozott term�kek eset�n mindig a kor�bban be�rkezetteket adj�k ki a rakt�rb�l ...),stock rotation=�ruk�szlet forg�

3. t�tel KITCHEN MACHINERY AND EQUIPMENT Vocabulary:to shred=reszelni, darabolni, to grate=reszelni;vegetable peeler=h�moz�; to remove=elt�vol�tani, to core=kimagozni; strainer=sz�r�; to drain=lecs�p�gtetni; skewers=h�st�, ny�rs; to hold=tartani; together=egy�tt; keep away=t�vol tartani; stove=t�zhely; burner=�g� (t�zhely�); custard=sod�; melting chocolate=csokol�d�t olvastani; double boiler=gyorsforral�, dupla fal� ed�ny;amount=mennyis�g; to measure=m�rni; measuring cup=m�r�kan�l, cs�sze; casserole dish=t�z�ll� t�l
4. t�tel DISCOVERING FIRE Vocabulary:  to discover=felefedezni; alarm=riszt�s; fire brigade=t�zolt�s�g; to evacuate=ki�r�t, to empty=ki�r�t; to assemble=�sszegy�lni; break glass alarm=ablakos t�zjelz�; to call=h�vni; responsible=felel�s; make sure=megbizonyosodni; be ready=legy�l k�sz;  establishment's address=int�zm�ny c�me; location=helysz�n; switch off=kikapcsolni; marked escape route=jelzett menek�l�si �tvonal; stay calm=nyugodtnak maradni; belongings=szem�lyes dolgok (t�rgyak); valueable=�rt�kes;
5. t�tel KITCHEN MACHINERY AND EQUIPMENT Vocabulary mint 3. t�tel

2010.12.05.

6.t�tel: FRUITS AND VEGETABLES

Vocabulary:  smell=illat; to smell=szaglik, illatozik; to store=t�rolni; flavour=�z; stone=k�; stone-fruit=csonth�jas gy�m�lcs, berry=bogy�; redcurrant=feketeribizli; hard=kem�ny, ripe=�ret; unripe=�retlen; soft=puha; damaged=s�r�lt; soon=hamar; to pick=szedni; picking=szed�s; ready to eat=�tkez�sre k�szen; bruises=horzsol�sok; peeling=h�moz�s; to pit=kimagotni; stoning=kimagozni (pl,. barack); discarding core=magh�z elt�vol�t�sa; soaking=be�ztat�s; scrubbing=surol�s; shredding=reszel�s; chopping=darabol�s; grinding=dar�l�s; cutting julienne

7.t�tel:MEAT PRODUCTS

Vocabulary: blade=lapocka; chuck=marhanyak; brisket=marhaszegy eleje; shin=l�bsz�r; forerib=magash�tsz�n; T-bone steak (porterhouse)=csontos b�lsz�n; fillet (mignon)=b�lsz�n; flank=marhaszegy h�tulja; rumpsteak=laposh�tsz�n; topside=fels�l; leg=comb, kuncke=cs�l�k (borj�);

raw meat=nyers h�s; relative humidity=relat�v p�ratartalom; joints=darabok; to wipe=t�r�lni, let�r�lni; hook=kamp�; separate fridges=k�l�n h�t�k; approximately=kb.; damp cloth=nedves ruha; greaseproof paper=zs�rpap�r; to deliver=h�zhoz sz�ll�t; clean=tiszta; tray=t�lca; to collect=�sszegy�jteni;