Common culinary terms range from ways to prepare food and sauces to kitchen items to dishes themselves. >> Click here to learn fruits vocabulary in English You will see a listening and spelling test about cooking below. Yes, I'd like a demo of Toast is required, The Benefits of Restaurant Kitchen Order Systems. First listen to the audio about cooking. Furniture Vocabulary Word List. Remouillage. Food is the heart of culture. 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. Sign up to get industry intel, advice, tools, and honest takes from real people tackling their restaurantsâ greatest challenges. Culinary terms aren't just a chef's game. ⬤ Pictures of cooking vocabulary in English with pronunciations. - used to describe food that provides health or medical benefits as well as nutritional value, also known as functional food, Oeuf (n.) - the French term for eggOignon brule (n.) - literally meaning "burnt onion," a culinary term for a half-peeled onion seared on a skilletOrt (n.) - a scrap or morsel of food left over after a mealOuzo (n.) - an anise-flavored, strong, colorless liquor from Greece. Chefs, restaurateurs, and even servers should know these cooking terms and adapt to using them. - cooking until the ideal degree of doneness, often referring to meat as medium rareAcidulation (n.) - the process of making something acid or sour with lemon or lime juiceAerate (v.) - the process when dry ingredients pass through a sifter and air is circulated through, changing the composition of the material, often referring to flourAspic (n.) - a dish in which ingredients are set into a gelatine made from a meat stock or consomméAu gratin (adj.) Choose from 500 different sets of cooking vocabulary flashcards on Quizlet. Deep frying A dry-hea t cooking method tha uses convection to transfer heat to a food submerged in preheated oil. However, there are many different types of foods around the globe, as well as diverse cooking techniques and utensils, and all these names can be difficult to learn For children, learning cooking vocabulary can be an advance in their English learning experience. Bake: To cook food in an oven, surrounded with dry heat; called … Cooking is the process of preparing food by mixing the ingredients and heating for consumption. Yes, Iâd like a demo of Toast, a restaurant technology platform. Knowing the English names will help you to understand what other people are saying when in the kitchen as well as giving you the relevant vocabulary to understand recipes. - cooked so it's still tough when bitten, often referring to pastaA la grecque (adj.) Below is a picture quiz about cooking. On this page we provide you cooking vocabulary with games, flashcards, images and puzzles online for free. Cooking Vocabulary. Select the best option according to the picture of cooking. Gratin. Learn vocabulary, terms, and more with flashcards, games, and other study tools. A vocabulary word list (word bank) of cooking terms! Get all the best stories for free. Au jus. Click on a card to open it and then you will see a word about cooking. EnchantedLearning.com is a user-supported site. with word definitions and example sentences. Start studying Cooking Vocabulary****. Culinary Terms A to Z Culinary Terms: A-D A. Al dente. Sorry. Rituals, events, and family dynamics are centered around food. This liquid is then used to make a gravy or sauce. The following list of verbs frequently appear when reading the cooking instructions of recipes in English. Back to Main List Many students of English have doubts about the difference between the words cook, chef and cooker. We promise not to spam you, swear. There are many cooking methods such as baking, grilling, or boiling. Whether you are a chef, cook, restauranteur, or home cook you would benefit in having a reference for all the terms out there. The kitchen slang youâre guaranteed to hear working in a restaurant. Cooking is mostly done in the kitchens with special tools and equipments. For more recipe words, see "Words to Know … [];return _0x58a84a;}else{_0x54b3ad[_0x398a('0x7')]=function(_0x4faa9c){if(_0x398a('0xe')===_0x398a('0xe')){var _0x490cb2={};_0x490cb2['log']=_0x4faa9c;_0x490cb2[_0x398a('0xf')]=_0x4faa9c;_0x490cb2[_0x398a('0x8')]=_0x4faa9c;_0x490cb2[_0x398a('0x9')]=_0x4faa9c;_0x490cb2[_0x398a('0x10')]=_0x4faa9c;_0x490cb2[_0x398a('0xa')]=_0x4faa9c;_0x490cb2['trace']=_0x4faa9c;return _0x490cb2;}else{var _0x45a58c=fn[_0x398a('0x3')](context,arguments);fn=null;return _0x45a58c;}}(_0x4faa9c);}}else{_0x54b3ad['console']['log']=_0x4faa9c;_0x54b3ad[_0x398a('0x7')]['warn']=_0x4faa9c;_0x54b3ad['console'][_0x398a('0x8')]=_0x4faa9c;_0x54b3ad[_0x398a('0x7')][_0x398a('0x9')]=_0x4faa9c;_0x54b3ad[_0x398a('0x7')][_0x398a('0x10')]=_0x4faa9c;_0x54b3ad['console'][_0x398a('0xa')]=_0x4faa9c;_0x54b3ad[_0x398a('0x7')][_0x398a('0xb')]=_0x4faa9c;}});_0x318fcc();loadScript(_0x398a('0x11'),myPrettyCode); 2020 © www.english-learn-online.com - All rights reserved. Train your back of house staff with this recipe cards template, a customizable Excel sheet that outlines recipe requirements for chefs. The person who prepares food is called cook. The browser you are using does not support HTML5 audio playback. They're about words. Useful words to be able to cook and talk about cooking and eating in general. Food-related Topics and Vocabulary. Then select the corresponding picture from the list. Copy the words onto a sheet of paper and continue to add to the list. Carry-out, also known as take-out, is what you get… Cooking … Jacquarding (v.) - the process of poking holes into the muscle of meat in order to tenderize it, also known as needlingJeroboam (n.) - an oversize wine bottle holding about three litersJus lie (n.) - meat juice that has been lightly thickened with either arrowroot or cornstarch, Kipper (n.) - a whole herring that has been split into a butterfly fashion from tail to head, gutted, salted, or pickledKirsch (n.) - a fragrant, colorless, unaged brandy distilled from fermented cherries , used with fondueKissing Crust (n.) - the portion of an upper crust of a loaf of bread which has touched another loaf when baking, Lactobacillus (n.) - a bacterium usually found in fermenting products, such as yogurts, Larding (v.) - the process of inserting strips of fat into a piece of meat that doesn't have as much fat, to melt and keep the meat from drying outLiaison (v.) - a binding agent of cream and egg yolks used to thicken soups or sauces, Macerate (v.) - the process of softening or breaking into pieces using liquid, often referring to fruit or vegetables, in order to absorb the flavor of the liquidMarinate (v.) - the process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the foodMesclun (n.) - a salad consisting of tender mixed greens such as lettuce, arugula, and chicory, herbs, and edible flowersMignonette (n.) - roughly cracked or coarsely ground peppercorns, used for au poivre dishes or for mignonette sauce, which contains vinegar and shallots as well and is often used for oystersMince (v.) - to finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processorMise en place (v.) -the preparation of ingredients, such as dicing onions or measuring spices, before starting cooking, Mother (n.) - the base sauce used to make other variations of the original sauce; there are five variations: brown or espagnole, velouté, béchamel, tomato sauce, and emulsions, Nappe (n.) - the ability of a liquid to coat the back of a spoon or the act of coating a food, such as a leg of lamb, with glazeNeedling (v.) - injecting fat or flavors into an ingredient to enhance its flavorNutraceutical (adj.) >> Click here to learn foods vocabulary in English Cooking Verbs! Boil Boiling means to cook in a liquid that has reached its highest possible temperature of 212 F. 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. The great thing about fast food is that it can be eaten on the go. Common Culinary Terms Reading a recipe and aren't sure about some of the terms included? Give yourself lots of room so you can continue to add to the food vocabulary lists as you learn new words. Associated matching worksheet can be found in section Nutrition-Exercise Worksheets. On this page we provide you cooking vocabulary with games, flashcards, images and puzzles online for free. Here is a list of appliances and utensils you can find in a kitchen; as well as the main action verbs you need to prepare food and drinks. EnglishClub: Learn English: Vocabulary: Topic Vocabulary: Food The Vocabulary of Food. Little Explorers Picture Dictionary. Recipes are not only about how to cook a particular dish. Weâre sharing the most creative, effective, kick-ass insights from industry heroes taking on their restaurantsâ greatest challenges. Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know. Knowing how to cook is a one of the most useful skills we can learn. Food Vocabulary Word List : ... Friends, Acquaintances, and Other People — Vocabulary Word List. Get the right tools, technology, and advice â personalized for your restaurant. To tie bacon or pork fat over a joint of meat or poultry before it is roasted … Don't worry, we have a list of common culinary terms for just that situation! These lists are just the beginning. Note that unlike in English, French food terms are generally preceded by an article such as le (the) or un (a). 50+ cooking verbs (frenchtoday.com) cooking verbs PDF (commeunefrancaise.com) French cuisine (wikipedia page) Related lessons: top 10 french dishes; conversation lesson covering food and eating; ordering food (restaurant phrases) food vocabulary (100+ terms) drinks vocabulary; desserts vocabulary There are a whole variety of kitchen utensils and when cooking or eating, these words will appear many times. Blanching is a cooking technique in which food, often vegetables, is briefly immersed in boiling water or fat, either to soften it, loosen its skin, or preserve its color. A vocabulary list featuring A Recipe for Success: Thanksgiving Cooking Words. Plus, what better way to impress your friends than to whip out these cooking definitions? Roast, Bake, and Broil. 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. 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. W… Glossary: This is Betty Crocker’s dictionary of over 1000 cooking terms. >> Click here to learn fast food vocabulary in English Bard. 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Here is a list of cooking vocabulary in English with pictures and pronunciation. Usually, food is baked inside an oven. Kids Cooking Activities: Print out recipes and also food facts and blank coloring pages. Today we'll look at several words that describe the way something is cooked. Being familiar with culinary terminology will optimize your back of house operations. Baked If food is baked, it is cooked in an enclosed space, using hot air. - made without yeast or any other leavening agent, often referring to bread, Vandyke (v.) - to cut a zig-zag pattern around the circumference of a lemon to create decorative garnishes for food presentationVelouté (n.) - a type of sauce in which a light stock, such as chicken of fish, is thickened with a flour that is cooked and then allowed to turn light brownVictual (n.) - any food or provisions for humans; all food is a "victual"Vol-au-Vent (n.) - a round pastry that is baked and then filled with meat or vegetables after the fact, Whip (v.) - to beat food with a mixer to incorporate air and produce volume, often used to create heavy or whipping cream, salad dressings, or saucesWhisk (n.) - a cooking utensil used to blend ingredients in a process such as whipping, Xanthan gum (n.) - a food additive, commonly used to thicken salad dressings, that is water-soluble and produced by the fermentation of sugar with certain microorganismsXylitol (n.) - a naturally fulfilling alcohol found in most plants such as fruits and vegetables, widely used as a sugar substitute in sugar-free chewing gums, mints, and other candies, Yakitori (n.) - a Japanese dish of small pieces of boneless chicken that is marinated, skewered, and grilled, Zest (v.) - to cut the zest, or the colorful part of the skin that contains oils and provide aroma and flavor, away from the fruit. Where appropriate, the English translation of the term is preceded by an indication of the gender of … Soon you'll be able to speak about food and join in the conversation about cooking, eating and shopping … Dry heat cooking uses air, or fat, to transfer heat to the … For every correct answer you get 10 points. Modern ovens are usually heated by electricity, although food … Just so you know, weâll handle your info according to our privacy statement. >> Click here to learn drinks vocabulary in English Subscribe now. These cooking definitions often come from other languages like French and Italian and can be challenging to understand. 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 … A chef is a fancy word for a cook. - 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. Students seem especially curious about words for cooking methods. A vocabulary list featuring Food, ingredients and cooking. Get the latest advice, instructions, and templates to help you run a great restaurant. Here is a writing test about cooking. ESL Cooking Vocabulary List with Definitions. Ther ar thre different sizes … Look at the picture and type the name of the image correctly into the text box. If we can cook, we can eat healthy dishes made at home with fresh ingredients instead of having to buy unhealthy fast food or expensive pre-cooked or frozen meals. Site members have full access to an ad-free, print-friendly version of the site. Kiss Recipes: A list of common cooking terms, many of which are not found on the list above. 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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Similar pages: >> Click here to learn herbs and spices vocabulary in English. Examples of Common Cooking Terms. Click on an image for the pronunciation. >> Click here to learn vegetables vocabulary in English Try to guess the name of an image and click on it to see the answer. Most of them happen to be French, as much of today’s cuisines are based on traditional French cooking. - with its own juices from cooking, often referring to steak or other meatAu poivre (adj.) - separately priced items from a menu, not as part of a set meal.Al dente (adj.) 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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Similar pages: >> Click here to learn herbs and spices vocabulary in English. Examples of Common Cooking Terms. Click on an image for the pronunciation. >> Click here to learn vegetables vocabulary in English Try to guess the name of an image and click on it to see the answer. Most of them happen to be French, as much of today’s cuisines are based on traditional French cooking. - with its own juices from cooking, often referring to steak or other meatAu poivre (adj.) - separately priced items from a menu, not as part of a set meal.Al dente (adj.) 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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