Cooking Vocabulary Flashcards
(137 cards)
1
Q
Stir Fry
A
Fry very quickly over high heat
2
Q
Boil
A
Change from a liquid to vapor
3
Q
Caramelise
A
Convert to caramel
4
Q
Frying
A
Cooking in fat or oil in a pan or griddle
5
Q
Bake
A
Cook and make edible by putting in a hot oven
6
Q
Cook
A
Transform by heating
7
Q
Butter
A
A solid yellow food made from cream
8
Q
Ghee
A
Clarified butter used in Indian cookery
9
Q
Tamarind
A
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
10
Q
Ginger
A
Plant with thick aromatic rhizomes and leafy reedlike stems
11
Q
Garlic
A
Bulbous herb of southern Europe widely naturalized
12
Q
Honey
A
A sweet yellow liquid produced by bees
13
Q
Soja
A
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
14
Q
Oil
A
A slippery or viscous liquid or liquefiable substance not miscible with water
15
Q
Corn
A
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
16
Q
Soup
A
Liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
17
Q
Dish
A
A piece of dishware normally used as a container for holding or serving food
18
Q
Grill
A
A framework of metal bars used as a partition or a grate
19
Q
Sweeten
A
Make sweeter in taste
20
Q
Vinegar
A
Sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
21
Q
Cup
A
A small open container usually used for drinking
22
Q
Tablespoon
A
A spoon larger than a dessert spoon; used for serving
23
Q
Teaspoon
A
A small spoon used for stirring tea or coffee
24
Q
Herb
A
A plant lacking a permanent woody stem
25
Pork
Meat from a domestic hog or pig
26
Noodle
A ribbonlike strip of pasta
27
Rice
Annual or perennial rhizomatous marsh grasses
28
Potato
An edible tuber native to South America
29
Tomato
Mildly acid red or yellow pulpy fruit eaten as a vegetable
30
Pastry
Any of various baked foods made of dough or batter
31
Cake
Baked good based on a mixture of flour, sugar, eggs, and fat
32
Cherry
Any of numerous trees and shrubs producing a small fleshy round fruit with a single hard stone; many also produce a valuable hardwood
33
Almond
Small bushy deciduous tree native to Asia and North Africa
34
Cinnamon
Tropical Asian tree with aromatic yellowish-brown bark
35
Beef
Meat from an adult domestic bovine
36
Chicken
A domestic fowl bred for flesh or eggs
37
Turkey
Large gallinaceous bird with fan-shaped tail
38
Fish
Any of various mostly cold-blooded aquatic vertebrates
39
Salmon
Any of various large food and game fishes of northern waters
40
Onion
Bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb
41
Pie
Dish baked in pastry-lined pan often with a pastry top
42
Pudding
Any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
43
Scampi
Large shrimp sauteed in oil or butter and garlic
44
Nut
Usually large hard-shelled seed
45
Crumble
Break or fall apart into fragments
46
Thyme
Any of various mints of the genus Thymus
47
Lemon
Yellow oval fruit with juicy acidic flesh
48
Lime
The green acidic fruit of any of various lime trees
49
Roast
Cook with dry heat, usually in an oven
50
Gravy
A sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats
51
Bean
A leguminous plant grown for its edible seeds and pods
52
Spice
Any of a variety of pungent aromatic vegetable substances used for flavoring food
53
Biscuit
Small round bread leavened with baking-powder or soda
54
Melt
Reduce or cause to be reduced from a solid to a liquid state
55
Caster Sugar
Very finely granulated sugar that was formerly sprinkled from a castor
56
Condensed Milk
Sweetened evaporated milk
57
Icing Sugar
Finely powdered sugar used to make icing
58
Double Cream
Fresh soft French cheese containing at least 60% fat
59
Ingredient
A component of a mixture or compound
60
Orange Zest
Tiny bits of orange peel
61
Dollop
A small measure (usually of food)
62
Whisk
a mixer incorporating a coil of wires
63
Baking Soda
A white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid
64
Trim
Cut down on; make a reduction in
65
Sunflower
Any plant of the genus Helianthus having large flower heads with dark disk florets and showy yellow rays
66
Bacon
Back and sides of a hog salted and dried or smoked
67
Chop
Cut with a hacking tool
68
Cannelloni
Tubular pasta filled with meat or cheese
69
Haricot
A French variety of green bean plant bearing light-colored beans
70
Carrot
Perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions
71
Slice
A thin flat piece cut off of some object
72
Breadcrumb
Crumb of bread; used especially for coating or thickening
73
Spoonful
As much as a spoon will hold
74
Braising
Cooking slowly in fat in a closed pot with little moisture
75
Stove
A kitchen appliance used for cooking food
76
Simmer
Boil slowly at low temperature
77
Tender
Easy to cut or chew
78
Moistening
The act of making something slightly wet
79
Baking Tray
A cooking utensil consisting of a flat rectangular metal sheet used for baking cookies or biscuits
80
Prawn
Shrimp-like decapod crustacean having two pairs of pincers
81
Pasta
Shaped and dried dough made from flour and water and sometimes egg
82
Shell
The material that forms the hard outer covering of many animals
83
Pea
A leguminous plant of the genus Pisum with small white flowers and long green pods containing edible green seeds
84
Pancake
A flat cake of thin batter fried on both sides on a griddle
85
Braise
Cook in liquid
86
Stew
Cook slowly and for a long time in liquid
87
Gnocchi
Small Italian dumplings made of potato or flour
88
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
89
Mug
A cup with handle and usually cylindrical
90
Pan
Shallow container made of metal
91
Spud
An edible tuber native to South America
92
Artichoke
A plant cultivated for its large, edible flower head
93
Butternut Squash
Plant bearing buff-colored squash having somewhat bottle-shaped fruit with fine-textured edible flesh and a smooth thin rind
94
Pickle
Vegetable preserved in brine or vinegar
95
Parfait
Layers of ice cream and syrup and whipped cream
96
Oregano
Aromatic Eurasian perennial
97
Pepper
Bitter spice that creates flavor
98
Salt
White crystalline form of especially sodium chloride used to season and preserve food
99
Vanilla
Any of numerous climbing plants having fleshy leaves
100
Nutmeg
East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace
101
Penne
Pasta in short tubes with diagonally cut ends
102
Ziti
Medium-sized tubular pasta in short pieces
103
Orzo
Pasta shaped like pearls of barley
104
Zucchini
Marrow squash plant whose fruit are eaten when small
105
Pan-fry
Fry in a pan
106
Deep-fry
Cook by immersing in fat
107
Fishcake
A fried ball or patty of flaked fish and mashed potatoes
108
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
109
Soy Sauce
Thin sauce made of fermented soy beans
110
Noodle
A ribbonlike strip of pasta
111
Sushi
Cold rice and vinegar topped or rolled with raw fish
112
Teriyaki
Beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
113
Tempura
Vegetables and seafood dipped in batter and deep-fried
114
Miso
A thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces
115
Pine Nut
Edible seed of any of several nut pines especially some pinons of southwestern North America
116
Side Dish
A dish that is served with, but is subordinate to, a main course
117
Soy
The most highly proteinaceous vegetable known
118
Daikon
Radish of Japan with a long hard durable root eaten raw or cooked
119
Sesame Oil
Oil obtained from sesame seeds
120
Tofu
A soft, white, cheeselike food made from soybeans
121
White Rice
Rice that has the husk or outer brown layers removed
122
Jujube
Spiny tree having dark red edible fruits
123
Prawn
Shrimp-like decapod crustacean having two pairs of pincers
124
Convenience Store
A store selling a limited variety of food and pharmaceutical items; open long hours for the convenience of customers
125
Simmer
Boil slowly at low temperature
126
Steamed
Cooked in steam
127
Cutlet
Thin slice of meat usually fried or broiled
128
Topping
A flavorful addition on top of a dish
129
Green Tea
Tea leaves that have been steamed and dried without fermenting
130
Dumpling
Small balls or strips of boiled or steamed dough
131
Apricot
Downy yellow to rosy-colored fruit resembling a small peach
132
Vinegar
Sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
133
Artichoke
A plant cultivated for its large, edible flower head
134
Broccoli
Plant with dense clusters of tight green flower buds
135
Celery
Widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked
136
Leek
Plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum
137
Asparagus
Plant with long green stems that is eaten as a vegetable
