Cooking Vocabulary Flashcards
Stir Fry
Fry very quickly over high heat
Boil
Change from a liquid to vapor
Caramelise
Convert to caramel
Frying
Cooking in fat or oil in a pan or griddle
Bake
Cook and make edible by putting in a hot oven
Cook
Transform by heating
Butter
A solid yellow food made from cream
Ghee
Clarified butter used in Indian cookery
Tamarind
Long-lived tropical evergreen tree with a spreading crown and feathery evergreen foliage and fragrant flowers yielding hard yellowish wood and long pods with edible chocolate-colored acidic pulp
Ginger
Plant with thick aromatic rhizomes and leafy reedlike stems
Garlic
Bulbous herb of southern Europe widely naturalized
Honey
A sweet yellow liquid produced by bees
Soja
Erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia
Oil
A slippery or viscous liquid or liquefiable substance not miscible with water
Corn
Tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times
Soup
Liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
Dish
A piece of dishware normally used as a container for holding or serving food
Grill
A framework of metal bars used as a partition or a grate
Sweeten
Make sweeter in taste
Vinegar
Sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
Cup
A small open container usually used for drinking
Tablespoon
A spoon larger than a dessert spoon; used for serving
Teaspoon
A small spoon used for stirring tea or coffee
Herb
A plant lacking a permanent woody stem
Pork
Meat from a domestic hog or pig
Noodle
A ribbonlike strip of pasta
Rice
Annual or perennial rhizomatous marsh grasses
Potato
An edible tuber native to South America
Tomato
Mildly acid red or yellow pulpy fruit eaten as a vegetable
Pastry
Any of various baked foods made of dough or batter
Cake
Baked good based on a mixture of flour, sugar, eggs, and fat
Cherry
Any of numerous trees and shrubs producing a small fleshy round fruit with a single hard stone; many also produce a valuable hardwood
Almond
Small bushy deciduous tree native to Asia and North Africa
Cinnamon
Tropical Asian tree with aromatic yellowish-brown bark
Beef
Meat from an adult domestic bovine
Chicken
A domestic fowl bred for flesh or eggs
Turkey
Large gallinaceous bird with fan-shaped tail
Fish
Any of various mostly cold-blooded aquatic vertebrates
Salmon
Any of various large food and game fishes of northern waters
Onion
Bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb
Pie
Dish baked in pastry-lined pan often with a pastry top
Pudding
Any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
Scampi
Large shrimp sauteed in oil or butter and garlic
Nut
Usually large hard-shelled seed
Crumble
Break or fall apart into fragments
Thyme
Any of various mints of the genus Thymus
Lemon
Yellow oval fruit with juicy acidic flesh
Lime
The green acidic fruit of any of various lime trees
Roast
Cook with dry heat, usually in an oven
Gravy
A sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
Bean
A leguminous plant grown for its edible seeds and pods
Spice
Any of a variety of pungent aromatic vegetable substances used for flavoring food
Biscuit
Small round bread leavened with baking-powder or soda
Melt
Reduce or cause to be reduced from a solid to a liquid state
Caster Sugar
Very finely granulated sugar that was formerly sprinkled from a castor
Condensed Milk
Sweetened evaporated milk
Icing Sugar
Finely powdered sugar used to make icing
Double Cream
Fresh soft French cheese containing at least 60% fat
Ingredient
A component of a mixture or compound
Orange Zest
Tiny bits of orange peel
Dollop
A small measure (usually of food)
Whisk
a mixer incorporating a coil of wires
Baking Soda
A white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid
Trim
Cut down on; make a reduction in
Sunflower
Any plant of the genus Helianthus having large flower heads with dark disk florets and showy yellow rays
Bacon
Back and sides of a hog salted and dried or smoked
Chop
Cut with a hacking tool
Cannelloni
Tubular pasta filled with meat or cheese
Haricot
A French variety of green bean plant bearing light-colored beans
Carrot
Perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions
Slice
A thin flat piece cut off of some object
Breadcrumb
Crumb of bread; used especially for coating or thickening
Spoonful
As much as a spoon will hold
Braising
Cooking slowly in fat in a closed pot with little moisture
Stove
A kitchen appliance used for cooking food
Simmer
Boil slowly at low temperature
Tender
Easy to cut or chew
Moistening
The act of making something slightly wet
Baking Tray
A cooking utensil consisting of a flat rectangular metal sheet used for baking cookies or biscuits
Prawn
Shrimp-like decapod crustacean having two pairs of pincers
Pasta
Shaped and dried dough made from flour and water and sometimes egg
Shell
The material that forms the hard outer covering of many animals
Pea
A leguminous plant of the genus Pisum with small white flowers and long green pods containing edible green seeds
Pancake
A flat cake of thin batter fried on both sides on a griddle
Braise
Cook in liquid
Stew
Cook slowly and for a long time in liquid
Gnocchi
Small Italian dumplings made of potato or flour
Pumpkin
A coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes
Mug
A cup with handle and usually cylindrical
Pan
Shallow container made of metal
Spud
An edible tuber native to South America
Artichoke
A plant cultivated for its large, edible flower head
Butternut Squash
Plant bearing buff-colored squash having somewhat bottle-shaped fruit with fine-textured edible flesh and a smooth thin rind
Pickle
Vegetable preserved in brine or vinegar
Parfait
Layers of ice cream and syrup and whipped cream
Oregano
Aromatic Eurasian perennial
Pepper
Bitter spice that creates flavor
Salt
White crystalline form of especially sodium chloride used to season and preserve food
Vanilla
Any of numerous climbing plants having fleshy leaves
Nutmeg
East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace
Penne
Pasta in short tubes with diagonally cut ends
Ziti
Medium-sized tubular pasta in short pieces
Orzo
Pasta shaped like pearls of barley
Zucchini
Marrow squash plant whose fruit are eaten when small
Pan-fry
Fry in a pan
Deep-fry
Cook by immersing in fat
Fishcake
A fried ball or patty of flaked fish and mashed potatoes
Skipjack Tuna
Oceanic schooling tuna of considerable value in 117. Pacific but less in Atlantic; reaches 75 pounds; very similar to if not the same as oceanic bonito
Soy Sauce
Thin sauce made of fermented soy beans
Noodle
A ribbonlike strip of pasta
Sushi
Cold rice and vinegar topped or rolled with raw fish
Teriyaki
Beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
Tempura
Vegetables and seafood dipped in batter and deep-fried
Miso
A thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces
Pine Nut
Edible seed of any of several nut pines especially some pinons of southwestern North America
Side Dish
A dish that is served with, but is subordinate to, a main course
Soy
The most highly proteinaceous vegetable known
Daikon
Radish of Japan with a long hard durable root eaten raw or cooked
Sesame Oil
Oil obtained from sesame seeds
Tofu
A soft, white, cheeselike food made from soybeans
White Rice
Rice that has the husk or outer brown layers removed
Jujube
Spiny tree having dark red edible fruits
Prawn
Shrimp-like decapod crustacean having two pairs of pincers
Convenience Store
A store selling a limited variety of food and pharmaceutical items; open long hours for the convenience of customers
Simmer
Boil slowly at low temperature
Steamed
Cooked in steam
Cutlet
Thin slice of meat usually fried or broiled
Topping
A flavorful addition on top of a dish
Green Tea
Tea leaves that have been steamed and dried without fermenting
Dumpling
Small balls or strips of boiled or steamed dough
Apricot
Downy yellow to rosy-colored fruit resembling a small peach
Vinegar
Sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
Artichoke
A plant cultivated for its large, edible flower head
Broccoli
Plant with dense clusters of tight green flower buds
Celery
Widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked
Leek
Plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum
Asparagus
Plant with long green stems that is eaten as a vegetable
