Cooking – English vocabulary

Why learn cooking terms?

Learning culinary vocabulary offers a range of benefits:

• Improved recipe comprehension:
  • Clarity: Understanding terms like “julienne,” “sauté,” “simmer,” and “fold” allows you to accurately follow recipes and achieve desired results.
  • Confidence: Knowing the meaning of ingredients and techniques empowers you to experiment and adapt recipes.
• Enhanced communication:
  • Sharing recipes: You can confidently discuss recipes with others, using precise language to describe ingredients, techniques, and flavors.
  • Ordering food: You can confidently order dishes at restaurants and understand menus with greater ease.
• Deeper appreciation of food:
  • Cultural understanding: Culinary vocabulary often reflects cultural nuances and traditions. Learning these terms provides insights into different cuisines and their histories.
  • Sensory experience: Understanding terms like “al dente,” “crispy,” and “umami” helps you better appreciate the sensory qualities of food.
• Increased creativity:
  • Vocabulary as inspiration: Learning new terms can spark culinary creativity and encourage you to try new techniques and flavor combinations.
  • Experimentation: A strong vocabulary allows you to experiment with ingredients and techniques more confidently, leading to exciting culinary discoveries.
• Improved cooking skills:
  • Precision: Using accurate terminology helps you develop more precise cooking skills and achieve consistent results.
  • Problem-solving: Understanding culinary concepts helps you troubleshoot problems and adjust recipes as needed.

By expanding your culinary vocabulary, you’ll not only become a more confident cook but also deepen your appreciation for food and the art of cooking itself. Next, we will list the basic cooking terms in English.

Basic cooking terms

• Bake – To cook food in an oven using dry heat, typically for bread, cakes, or pastries.
  • Example: She baked a delicious apple pie for dessert.
• Boil – To heat a liquid until it reaches its boiling point, where bubbles form and rise to the surface.
  • Example: Boil the potatoes until they are soft.
• Fry – To cook food in hot fat or oil, typically in a shallow pan.
  • Example: He fried the chicken until it was golden brown.
• Grill – To cook food on a metal grid over an open fire or on a griddle with heat from below.
  • Example: They grilled steaks for the barbecue.
• Roast – To cook food (especially meat) in an oven or over an open fire, using dry heat.
  • Example: We’re roasting a leg of lamb for Sunday dinner.
• Steam – To cook by exposing food to steam from boiling water.
  • Example: Steam the vegetables to retain their nutrients.
• Sauté – To cook quickly in a small amount of hot fat over high heat, tossing or stirring frequently.
  • Example: Sauté the onions until they turn translucent.
• Simmer – To cook food gently just below the boiling point, where small bubbles appear now and then.
  • Example: Let the soup simmer for an hour to blend the flavors.

Cutting techniques and preparation terms

• Chop – To cut into small pieces, often irregularly.
  • Example: Chop the parsley finely.
• Dice – To cut into small, uniform cubes.
  • Example: Dice the carrots for the stew.
• Julienne – To cut into thin, matchstick-like strips.
  • Example: Julienne the zucchini for the stir-fry.
• Mince – To cut or chop into very small pieces.
  • Example: Mince the garlic for the sauce.
• Slice – To cut into thin or thick pieces, generally flat.
  • Example: Slice the bread for sandwiches.

• Peel – To remove the outer skin or rind from fruits or vegetables.
  • Example: Peel the apples before slicing them for the pie.
• Core – To remove the central part (usually seeds or a tough center) from fruits or vegetables.
  • Example: Core the pears before poaching them.
• Pit – To remove the seed or stone from a fruit.
  • Example: Pit the cherries before adding them to the cake batter.
• Shuck – To remove the husk or shell from something, like corn or oysters.
  • Example: Shuck the corn to prepare for grilling.
• Devein – To remove the dark vein from shrimp or prawns.
  • Example: Devein the shrimp before cooking them.
• Hull – To remove the outer covering or hull from seeds or berries.
  • Example: Hull the strawberries to remove the green leaves and white parts.
• Score – To make shallow cuts in the surface of food, often meat, to tenderize or allow flavors to penetrate.
  • Example: Score the duck skin to render out the fat during roasting.
• Trim – To remove excess or unwanted parts from food, usually meat or vegetables.
  • Example: Trim the fat from the steak before cooking.
• Pare – To thinly slice off the outer layer or skin, especially of fruits or vegetables.
  • Example: Pare the potatoes to remove any blemishes.
• Zest – To remove the outer, colored part of citrus peel without the bitter white pith.
  • Example: Zest a lemon to add flavor to your dish.

Cooking techniques, ingredients, and preparation (prep)

These terms are fundamental when discussing food preparation, providing a basis for understanding recipes and culinary instructions. Remember, the exact technique might vary slightly depending on the cuisine or specific recipe.

• Braise – To cook food slowly by first searing it in fat, then simmering in a covered pot with some liquid.
  • Example: Braise the beef with red wine and vegetables.
• Broil – To cook by direct exposure to radiant heat, usually in an oven or on a grill.
  • Example: Broil the salmon to get a crispy top.
• Poach – To cook gently in a simmering liquid, without boiling.
  • Example: Poach the eggs for the Benedict.
• Blanch – To briefly immerse in boiling water, often to partially cook or to remove skins.
  • Example: Blanch the tomatoes to easily peel them.
• Marinate – To soak food in a seasoned liquid before cooking to enhance flavor.
  • Example: Marinate the chicken in herbs and lemon juice overnight.
• Season – To add salt, pepper, herbs, or spices to food to enhance its flavor.
  • Example: Season the steak with salt and pepper before cooking.

• Tenderize – To make meat softer or more tender, either mechanically or by using a marinade.
  • Example: Tenderize the meat with a mallet for quicker cooking.
• Blanch – To scald or parboil in boiling water, often used to loosen skins or partially cook.
  • Example: Blanch the almonds to easily remove their skins.
• Rinse – To wash food with water to clean or remove substances like salt or dirt.
  • Example: Rinse the quinoa before cooking to remove its natural coating.
• Soak – To let something sit in liquid to soften or clean it.
  • Example: Soak the beans overnight to reduce cooking time.
• Drain – To remove liquid from food by pouring it into a sieve or colander.
  • Example: Drain the pasta well after boiling.
• Zest – The outer, colored part of the peel of citrus fruit, used for flavoring.
  • Example: Add some lemon zest to the cake batter for a fresh taste.
• Deglaze – To add liquid to a pan after cooking to dissolve the caramelized bits of food stuck to the bottom.
  • Example: Deglaze the pan with wine for a rich sauce.

Equipment

• Grater – A tool used to shred or grate food into fine pieces.
  • Example: Grate some cheese over your pasta dish.
• Peeler – A utensil used for peeling the skin from fruits or vegetables.
  • Example: Use a peeler to remove the carrot skins quickly.
• Chopping board – A flat, often wooden or plastic board used for cutting food.
  • Example: Place the vegetables on a chopping board to dice them.
• Mandoline – A kitchen utensil for slicing vegetables or fruits into thin, even pieces.
  • Example: Use a mandoline to get uniform slices of cucumber for your salad.
• Zester – A tool specifically designed for zesting citrus fruits.
  • Example: Zest the orange with a zester for a garnish.
• Pitter – A tool for removing pits from fruits like cherries or olives.
  • Example: Use a cherry pitter to make the task of removing pits easier.

• Whisk – A tool used for mixing ingredients by beating them rapidly.
  • Example: Whisk the eggs until they are frothy.
• Sieve – A utensil with a net or mesh bottom for straining or sifting.
  • Example: Sieve the flour to remove any lumps.
• Mandoline – A kitchen utensil used for slicing and cutting vegetables and fruits uniformly.
  • Example: Use a mandoline to thinly slice the cucumber for the salad.
• Double boiler – A set of two pots, one fitted inside the other, used for gentle cooking or melting.
  • Example: Melt chocolate using a double boiler to avoid burning.

This list covers many aspects of cooking vocabulary, but remember, cooking is also an art where terms can vary slightly by region or culture. Enjoy exploring these terms in your culinary adventures!

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