Part 4 (Blue)

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to bend
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to fold
to incline
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to tilt
to tilt
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to move into sloping position
to twist
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to wrap
tray
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flat thing used for carrying food and drinks
to trip
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to momentarily lose balance
clattering
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continuous sound of hard objects striking each other
pattering
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repeated light tapping sound
tinkling
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light ringing sound
thudding
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dull heavy sound of striking
drawer
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storage compartment that is sliding horizontally from piece of furniture
to crease
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to fold
to pleat
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to fold
bang
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sudden sharp loud noice
crack
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sudden sharp noice
wick
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part of candle that we burn firstly
wipe
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thing used for wiping
to butter
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to spread sth with butter
to polish
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to make a surface smooth and shiny by rubbing it
to varnish
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to apply varnish to
crumbs
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small pieces of bread
to damp
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to make sth slightly wet
to rinse
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to wash with clean water to remove detergent
to soak
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to immerse sth in a liquid
adept
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very skilled at sth
capable
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having necessary ability
ledge
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shelf
lip
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edge
rim
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upper edge of an circular object
gadget, instrument
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tool
scheme
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project
rattle
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clatter
to slam
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to shut the door forcefully
to crash
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to broke with loud sound
affluent
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wealthy
bloated
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puffed up
crammed
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completely fill
cabinet
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cupboard
jingle
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light ringing round of metal objects shaken together
rustle
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sound of movement of dry leaves
squeak
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short high-pitched sound
to roast
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to cook in oven or over fire
layer
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coat
level
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stage
you can't make an omleete without breaking eggs
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it is hard to achieve something important without causing unpleasant effects
to crush
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to deform
to squash
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to squeeze
prescription
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instruction written by medical practitioner
receipt
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paper with products we have bought
recipe
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instruction for preparing particular dish
to beat
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to whisk
to thrash
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to beat violently
to obtain
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to get
to braise
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to cook slowly in covered dish
to brown
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to become brown
hand down
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to give sth to a younger member of your family
to make up
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to be friends again
drop by drop
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gradually
to agitate
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to stir
to tremble
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to shake
defrosted
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melted
dissolved
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gone into solution
consistent
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agreeing
constant
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stable
continual
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regular
to settle
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to balance
to ripen
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to become ripe
to leak
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to seep
the food is placed in the oven, used for preparing cakes, breads
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baking
the term used in meat cookery by which the meat is first browns than has a small quantity of water added
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braising
cooking foods in enough water to cover them at at 100°C
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boiling
cooking in fat used for chips, doughnuts etc.
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frying
is done by placing the food in the oven or owen coals and cooking until it is tender, used for cooking meats
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roasting
cooking Foods in enough water to cover them at the temperature lower than a 100°C
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simmering
cooking in steam, used for puddings, fish, etc.
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steaming
cooking meat or fruit in a small amount of water and its own juices
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stewing
packet
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case
component
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part of a larger whole
composition
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things inside
ingredient
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foods needed to make a dish
former
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previous
instant
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immediate
latter
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closing
to slash
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to cut sweepingly
to slit
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to make a long narrow cut in
broadly
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widely
odour
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bad smell
efficient
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good working
stove
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oven
proffesion
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job
to dilut
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to make weaker by adding water
failing that
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if that is not possible
to adapt
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to modify sth for a new use
to lend oneself to sth
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to suit sth
to scald oneself
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to burn
saucepan
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deep cooking pan
jelly
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sweet dessert from gelatin
jelly has set
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jelly is ready to eat
to make do
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to menage with limited resources
to make up
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to compensate for sth lost
to do away
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to get rid of sth
to smooth
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to flatten
to carve
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to cut
to shave
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to cut from surface of sth
to trim
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to make tidy
rigid
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stiff
hospitable
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friendly and welcoming to guests
to tear
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to pull to pieces
to chop
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to cut into pieces
flattery
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praise
flop
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failure
fluke
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luck
grease
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oil
soda
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carbonated water

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