This study conducted a vocabulary survey for teaching Japanese vocabulary related to food and beverage in a beginner's Japanese class. Frequently occurring words were extracted by part of speech from a large recipe corpus, and the target range of vocabulary to be taught was investigated. As a result, we concluded that the range of vocabulary that requires intensive instruction is "intermediate to high-intermediate words with frequencies up to 400. In addition to the traditional vocabulary of "names of ingredients, names of dishes, and categories of dishes," "cooking procedures and plans" and "objects and characteristics of recipes" were found to occur with relatively high frequency, indicating the need to teach intermediate and advanced vocabulary in these categories even to beginner-level learners in order to accurately read recipes and perform cooking tasks. The results of the study revealed the necessity of teaching intermediate and advanced vocabulary in these categories to beginner-level learners in order to read recipes accurately and perform cooking.