cooking vocabulary list
Learn cooking vocabulary with free interactive flashcards. Recipes are not only about how to cook a particular dish. Below is a picture quiz about cooking. On this page we provide you cooking vocabulary with games, flashcards, images and puzzles online for free. - with its own juices from cooking, often referring to steak or other meatAu poivre (adj.) Culinary terms aren't just a chef's game. While culinary terms are usually different from kitchen slang, they both fall under the category of kitchen lingo, which is a language you’ll need to speak to get by in the restaurant biz. You will see a listening and spelling test about cooking below. Common culinary terms range from ways to prepare food and sauces to kitchen items to dishes themselves. Click on an image for the pronunciation. ESL Cooking Vocabulary List with Definitions. Published: Jul 15, 2011 Grades: 1-5 Ages: 6-13 Preschool Tracing Worksheet - Kitchen words vocabulary sheet - Apron . If you are part of the cohort of chefs and head cooks, growing faster than other careers at a rate of 6%, you’ll need to master these cooking terms, French, Italian, or otherwise in origin, to succeed. Sorry. >> Click here to learn herbs and spices vocabulary in English. Knowing how to cook is a one of the most useful skills we can learn. Kids Cooking Activities: Print out recipes and also food facts and blank coloring pages. Just so you know, weâll handle your info according to our privacy statement. Start studying Cooking Vocabulary****. Learning the basics of cooking vocabulary will help you to interpret recipes, better understand the food you serve, and help customers with questions they have about unfamiliar terms. Take a look at our list to get cooking: Al dente To cook food until just firm, usually referring to pasta, but can include vegetables. Train your back of house staff with this recipe cards template, a customizable Excel sheet that outlines recipe requirements for chefs. For every correct answer you get 10 points. These lists are just the beginning. English Vocabulary about cooking instructions and what they mean - Vocabulario para cocinar en inglés. Cooking is mostly done in the kitchens with special tools and equipments. Chefs, restaurateurs, and even servers should know these cooking terms and adapt to using them. >> Click here to learn fruits vocabulary in English Sign up to get industry intel, advice, tools, and honest takes from real people tackling their restaurantsâ greatest challenges. with word definitions, example sentences and quiz. Desserts and Sweets Vocabulary Word List. function loadScript(e,t){var a=document.head,c=document.createElement("script");c.type="text/javascript",c.src=e,c.onreadystatechange=t,c.onload=t,a.appendChild(c)} var myPrettyCode = function() {}; var contentAll = [ {imgPath:'
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Glossary: This is Betty Crocker’s dictionary of over 1000 cooking terms. Join the fun. Food Vocabulary Word List : ... Friends, Acquaintances, and Other People — Vocabulary Word List. I have included some examples sentences using each verb: Here is a writing test about cooking. Deep frying A dry-hea t cooking method tha uses convection to transfer heat to a food submerged in preheated oil. Dry heat cooking uses air, or fat, to transfer heat to the … In the sections below you'll find reading materials, vocabulary lists and fun quizzes to help you learn lots of new words and phrases about food, cooking … First listen to the audio about cooking. If you go to an expensive restaurant, … Food and beverage vocabulary, Food and beverage word list - a free resource used in over 40,000 schools to enhance vocabulary mastery & written/verbal skills with Latin & Greek roots. Cooking … Say the meaning of it in your own language. - cooked so it's still tough when bitten, often referring to pastaA la grecque (adj.) The vocabulary that's thrown around the kitchen has a purpose, and that's to speed things up and make sure everyone stays safe. Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know. If you are spending a lot of time in the kitchen whether that is for fun or because it is your job, it will be very useful to have a good knowledge of cooking verbs which can really help when it comes to communicating with other people in the kitchen. Click on an image for the pronunciation. We grow closer to family and friends by choosing ingredients, cooking meals, and sitting down to meals together. A la carte (adj.) Culinary Terms A to Z Culinary Terms: A-D A. Here is a list of cooking vocabulary in English with pictures and pronunciation. Cooking is the process of preparing food by mixing the ingredients and heating for consumption. - coated with loosely cracked peppercorns and then cooked, often referring to steakAu sec (adj.) Today we'll look at several words that describe the way something is cooked. Work in progress! Get all the best stories for free. He or she can do this either for a living, or in his or her house. Photo: Cooking vegetables in a pan. Infusion. Being familiar with culinary terminology will optimize your back of house operations. Where appropriate, the English translation of the term is preceded by an indication of the gender of … Useful words to be able to cook and talk about cooking and eating in general. On this page we provide you cooking vocabulary with games, flashcards, images and puzzles online for free. - the descriptor for a liquid which has been reduced until it is nearly dry, a process often used in sauce making, Bain Marie (n.) - a container holding hot water into which a pan is placed for slow cooking, otherwise known as a "water bath" or "double boiler"Barding (v.) - to cover a meat with a layer of fat, such as bacon, before cooking, effectively maintaining the moisture of the meat while it cooks to avoid overcookingBaste (v.) - to pour juices or melted fat over meat or other food while cooking to keep it moistBeurre blanc (n.) - a sauce made with butter, onions, and vinegar, usually served with seafood dishesBisque (n.) - a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or gameBlanching (v.) - to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruitBraising (v.) - a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquidBrining (v.) - the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination, Chiffonade (n.) - shredded or finely cut vegetables and herbs, usually used as a garnish for soupConcasse (n.) - to roughly chop raw or cooked food by peeling, seeding, and chopping to make it ready to be served or combined with other ingredients, usually referring to tomatoesConsommé (n.) - a type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fatConfit (n.) - meat cooked slowly in its own fat, usually referring to duckCoring (v.) - to remove the central section of some fruits, which contain seeds and tougher material that is not usually eatenCoulis (n.) - a thick sauce made with fruit or vegetable puree, used as a base or garnishCroquette (n.) - a small round roll of minced meat, fish, or vegetable coated with egg and breadcrumbs, Deglaze (v.) - to remove and dissolve the browned food residue, or "glaze", from a pan to flavor sauces, soups, and graviesDegrease (v.) - to remove the fat from the surface of a hot liquid such as a sauce, soup, or stew, also known as defatting or fat trimming, Dredging (v.) - to coat wet or moist foods with a dry ingredient before cooking to provide an even coating Dress (v.) - to put oil, vinegar, salt, or other toppings on a salad or other food, Effiler (n.) - to remove the string from a string bean or to thinly slice almondsEmincer (n.) - to slice thinly, similar to julienne style, but not as longEscabeche (n.) - a dish consisting of fish marinated for approximately one day in a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then poached or fried and allowed to cool, Fillet (n.) - a boneless piece of meat, poultry, or fish; the French version, spelled as "filet," is also used when referencing a cut of beef that is boneless, such as filet mignonFlambe (v.) - the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flamesFrenching (v.) - the process of removing all fat, meat, and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife, often referring to lamb, beef, or pork rib, Galantine (n.) - a Polish dish of de-boned stuffed meat that is poached in gelatin stock, pressed, and served cold with aspic or its own jellyGalette (n.) - flat, round cakes of pastry, often topped with fruitor a food prepared in served in the shape of a flat round cake, such as "a galette of potatoes"Gazpacho (n.) - a Spanish dish of cold, uncooked soup, which typically contain tomatoes, cucumbers, onions, garlic, oil, and vinegar, Harissa (n.) - a spicy, aromatic chile paste made from a variety of hot peppers and spices, often used in North African and Middle Eastern cooking, Infusion (n.) - the process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol, by allowing the material to remain suspended in the liquid over time, also known as steepingInvoltini (n.) - food such as meat, poultry, seafood, or vegetables, wrapped around a filling such as cheese, cured meats, or nutsIrradiation (n.) - the process of exposing food to radiation, designed to eliminate disease-causing germs from foods, Isinglass (n.) - a pure, transparent form of gelatin, obtained from the bladders of certain fish, used in jellies as a clarifying agent. Parboiling (v.) - the process of adding foods to boiling waters, cooking until they are softened, then removing before they are fully cooked, usually to partially cook an item which will then be cooked another wayParcooking (v.) - the process of not fully cooking food, so that it can be finished or reheated laterPâté (n.) - a mixture of seasoned ground meat and fat minced into a spreadable pastePaupiette (n.) - a thin, flattened piece of meat, rolled with a stuffing of vegetables or fruits, which is then cooked before servedPersillade (n.) - a sauce or seasoning mixture of parsley chopped with seasonings, often used as part of a saute cook's mise en place Polenta (n.) - a mush or porridge made from yellow or cornmeal which originated in Northern ItalyPraline (n.) - a confection of nuts cooked in boiling sugar until brown and crisp, Quadriller (v.) - to make criss-cross lines on the surface of food, as part of food presentationQuatre-epices (n.) - literally meaning "four spices," a finely ground mixture of generally pepper, cinnamon, nutmeg, ginger, or cloves, used to season vegetables, soups, and stews, Quenelle (n.) - a small quantity of a mixture of creamed fish or meat with a light egg binding, usually formed into a round shape, and then cooked, Remouillage (n.) - a stock made from bones that have already been used once to make a stock, making it weakerRender (v.) - to cook the fat out of something, such as baconRondeau (n.) - a wide, shallow pan with straight sides and two loop handles, often used for searing and poaching, Sautéing (v.) - to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan Scald (v.) - to heat a liquid so it's right about to reach the boiling point, where bubbles start to appear around the edgesSear (v.) - a technique used in grilling, baking, or sautéing in which the surface of the food is cooked at high temperature until a crust formsStaling (v.) - a chemical and physical process in which foods such as bread become hard, musty, or dry, also known as "going stale", Steep (v.) - to allow dry ingredients to soak in a liquid until the liquid takes on its flavor, often referring to coffee, tea, or spicesSweat (v.) - gently heating vegetables in a little oil, with frequent stirring and turning to ensure emitted liquid will evaporate; usually results in tender, or in some cases such as onions', translucent pieces, Tempering (v.) - raising the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid, often referring to eggsTourner (v.) -to cut ingredients such as carrots or potatoes into a barrel-like shape that form six or seven sides on the length of the item being cut, using a Tourner knife or a paring knifeTrussing (v.) - to tie meat or poultry, such as turkey with a string, woven through the bird parts by using a needle, in order to create a more compact shape before cooking, Ultra-pasteurization (n.) - the process of heating up milk products to 280 degrees Fahrenheit for a few seconds and chilling it down rapidly, resulting in milk that's 99.9% free from bacteria and extending their shelf-lifeUnleavened (adj.) 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Glossary: This is Betty Crocker’s dictionary of over 1000 cooking terms. Join the fun. Food Vocabulary Word List : ... Friends, Acquaintances, and Other People — Vocabulary Word List. I have included some examples sentences using each verb: Here is a writing test about cooking. Deep frying A dry-hea t cooking method tha uses convection to transfer heat to a food submerged in preheated oil. Dry heat cooking uses air, or fat, to transfer heat to the … In the sections below you'll find reading materials, vocabulary lists and fun quizzes to help you learn lots of new words and phrases about food, cooking … First listen to the audio about cooking. If you go to an expensive restaurant, … Food and beverage vocabulary, Food and beverage word list - a free resource used in over 40,000 schools to enhance vocabulary mastery & written/verbal skills with Latin & Greek roots. Cooking … Say the meaning of it in your own language. - cooked so it's still tough when bitten, often referring to pastaA la grecque (adj.) The vocabulary that's thrown around the kitchen has a purpose, and that's to speed things up and make sure everyone stays safe. Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know. If you are spending a lot of time in the kitchen whether that is for fun or because it is your job, it will be very useful to have a good knowledge of cooking verbs which can really help when it comes to communicating with other people in the kitchen. Click on an image for the pronunciation. We grow closer to family and friends by choosing ingredients, cooking meals, and sitting down to meals together. A la carte (adj.) Culinary Terms A to Z Culinary Terms: A-D A. Here is a list of cooking vocabulary in English with pictures and pronunciation. Cooking is the process of preparing food by mixing the ingredients and heating for consumption. - coated with loosely cracked peppercorns and then cooked, often referring to steakAu sec (adj.) Today we'll look at several words that describe the way something is cooked. Work in progress! Get all the best stories for free. He or she can do this either for a living, or in his or her house. Photo: Cooking vegetables in a pan. Infusion. Being familiar with culinary terminology will optimize your back of house operations. Where appropriate, the English translation of the term is preceded by an indication of the gender of … Useful words to be able to cook and talk about cooking and eating in general. On this page we provide you cooking vocabulary with games, flashcards, images and puzzles online for free. - the descriptor for a liquid which has been reduced until it is nearly dry, a process often used in sauce making, Bain Marie (n.) - a container holding hot water into which a pan is placed for slow cooking, otherwise known as a "water bath" or "double boiler"Barding (v.) - to cover a meat with a layer of fat, such as bacon, before cooking, effectively maintaining the moisture of the meat while it cooks to avoid overcookingBaste (v.) - to pour juices or melted fat over meat or other food while cooking to keep it moistBeurre blanc (n.) - a sauce made with butter, onions, and vinegar, usually served with seafood dishesBisque (n.) - a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or gameBlanching (v.) - to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruitBraising (v.) - a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquidBrining (v.) - the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination, Chiffonade (n.) - shredded or finely cut vegetables and herbs, usually used as a garnish for soupConcasse (n.) - to roughly chop raw or cooked food by peeling, seeding, and chopping to make it ready to be served or combined with other ingredients, usually referring to tomatoesConsommé (n.) - a type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fatConfit (n.) - meat cooked slowly in its own fat, usually referring to duckCoring (v.) - to remove the central section of some fruits, which contain seeds and tougher material that is not usually eatenCoulis (n.) - a thick sauce made with fruit or vegetable puree, used as a base or garnishCroquette (n.) - a small round roll of minced meat, fish, or vegetable coated with egg and breadcrumbs, Deglaze (v.) - to remove and dissolve the browned food residue, or "glaze", from a pan to flavor sauces, soups, and graviesDegrease (v.) - to remove the fat from the surface of a hot liquid such as a sauce, soup, or stew, also known as defatting or fat trimming, Dredging (v.) - to coat wet or moist foods with a dry ingredient before cooking to provide an even coating Dress (v.) - to put oil, vinegar, salt, or other toppings on a salad or other food, Effiler (n.) - to remove the string from a string bean or to thinly slice almondsEmincer (n.) - to slice thinly, similar to julienne style, but not as longEscabeche (n.) - a dish consisting of fish marinated for approximately one day in a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then poached or fried and allowed to cool, Fillet (n.) - a boneless piece of meat, poultry, or fish; the French version, spelled as "filet," is also used when referencing a cut of beef that is boneless, such as filet mignonFlambe (v.) - the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flamesFrenching (v.) - the process of removing all fat, meat, and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife, often referring to lamb, beef, or pork rib, Galantine (n.) - a Polish dish of de-boned stuffed meat that is poached in gelatin stock, pressed, and served cold with aspic or its own jellyGalette (n.) - flat, round cakes of pastry, often topped with fruitor a food prepared in served in the shape of a flat round cake, such as "a galette of potatoes"Gazpacho (n.) - a Spanish dish of cold, uncooked soup, which typically contain tomatoes, cucumbers, onions, garlic, oil, and vinegar, Harissa (n.) - a spicy, aromatic chile paste made from a variety of hot peppers and spices, often used in North African and Middle Eastern cooking, Infusion (n.) - the process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol, by allowing the material to remain suspended in the liquid over time, also known as steepingInvoltini (n.) - food such as meat, poultry, seafood, or vegetables, wrapped around a filling such as cheese, cured meats, or nutsIrradiation (n.) - the process of exposing food to radiation, designed to eliminate disease-causing germs from foods, Isinglass (n.) - a pure, transparent form of gelatin, obtained from the bladders of certain fish, used in jellies as a clarifying agent. Parboiling (v.) - the process of adding foods to boiling waters, cooking until they are softened, then removing before they are fully cooked, usually to partially cook an item which will then be cooked another wayParcooking (v.) - the process of not fully cooking food, so that it can be finished or reheated laterPâté (n.) - a mixture of seasoned ground meat and fat minced into a spreadable pastePaupiette (n.) - a thin, flattened piece of meat, rolled with a stuffing of vegetables or fruits, which is then cooked before servedPersillade (n.) - a sauce or seasoning mixture of parsley chopped with seasonings, often used as part of a saute cook's mise en place Polenta (n.) - a mush or porridge made from yellow or cornmeal which originated in Northern ItalyPraline (n.) - a confection of nuts cooked in boiling sugar until brown and crisp, Quadriller (v.) - to make criss-cross lines on the surface of food, as part of food presentationQuatre-epices (n.) - literally meaning "four spices," a finely ground mixture of generally pepper, cinnamon, nutmeg, ginger, or cloves, used to season vegetables, soups, and stews, Quenelle (n.) - a small quantity of a mixture of creamed fish or meat with a light egg binding, usually formed into a round shape, and then cooked, Remouillage (n.) - a stock made from bones that have already been used once to make a stock, making it weakerRender (v.) - to cook the fat out of something, such as baconRondeau (n.) - a wide, shallow pan with straight sides and two loop handles, often used for searing and poaching, Sautéing (v.) - to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan Scald (v.) - to heat a liquid so it's right about to reach the boiling point, where bubbles start to appear around the edgesSear (v.) - a technique used in grilling, baking, or sautéing in which the surface of the food is cooked at high temperature until a crust formsStaling (v.) - a chemical and physical process in which foods such as bread become hard, musty, or dry, also known as "going stale", Steep (v.) - to allow dry ingredients to soak in a liquid until the liquid takes on its flavor, often referring to coffee, tea, or spicesSweat (v.) - gently heating vegetables in a little oil, with frequent stirring and turning to ensure emitted liquid will evaporate; usually results in tender, or in some cases such as onions', translucent pieces, Tempering (v.) - raising the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid, often referring to eggsTourner (v.) -to cut ingredients such as carrots or potatoes into a barrel-like shape that form six or seven sides on the length of the item being cut, using a Tourner knife or a paring knifeTrussing (v.) - to tie meat or poultry, such as turkey with a string, woven through the bird parts by using a needle, in order to create a more compact shape before cooking, Ultra-pasteurization (n.) - the process of heating up milk products to 280 degrees Fahrenheit for a few seconds and chilling it down rapidly, resulting in milk that's 99.9% free from bacteria and extending their shelf-lifeUnleavened (adj.) 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