Cooking word of the day

1. stir fry

   fry very quickly over high heat

2. boil

   change from a liquid to vapor

3. caramelise

   convert to caramel

4. frying

   cooking in fat or oil in a pan or griddle

5. bake

   cook and make edible by putting in a hot oven

6. cook

   transform by heating

7. carbohydrate

   an essential component of living cells and source of energy

8. protein

   an organic compound essential to living cells

9. fat

   a soft greasy substance occurring in organic tissue

10. butter

    a solid yellow food made from cream

11. ghee

    clarified butter used in Indian cookery

12. 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

13. Curcuma

    tropical Asiatic perennial herbs

14. ginger

    plant with thick aromatic rhizomes and leafy reedlike stems

15. garlic

    bulbous herb of southern Europe widely naturalized

16. honey

    a sweet yellow liquid produced by bees

17. 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

18. oil

    a slippery or viscous liquid or liquefiable substance not miscible with water

19. 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

20. soup

    liquid food especially of meat or fish or vegetable stock often containing pieces of solid food

21. dish

    a piece of dishware normally used as a container for holding or serving food
22. grill

    a framework of metal bars used as a partition or a grate

23. sweeten

    make sweeter in taste

24. tasting

    a kind of sensing

25. vinegar

    a sour-tasting liquid used as a condiment or preservative

26. cup

    a small open container usually used for drinking
27. tablespoon

    a spoon larger than a dessert spoon; used for serving

28. teaspoon

    a small spoon used for stirring tea or coffee

29. herb

    a plant lacking a permanent woody stem

30. pork

    meat from a domestic hog or pig

31. noodle

    a ribbonlike strip of pasta
32. rice

    annual or perennial rhizomatous marsh grasses

33. potato

    an edible tuber native to South America

34. tomato

    mildly acid red or yellow pulpy fruit eaten as a vegetable

35. pastry

    any of various baked foods made of dough or batter

36. cake

    baked good based on a mixture of flour, sugar, eggs, and fat
37. cherry

    any of numerous trees and shrubs producing a small fleshy round fruit with a single hard stone; many also produce a valuable hardwood

38. almond

    small bushy deciduous tree native to Asia and North Africa

39. cinnamon

    tropical Asian tree with aromatic yellowish-brown bark

40. beef

    meat from an adult domestic bovine

41. chicken

    a domestic fowl bred for flesh or eggs
42. turkey

    large gallinaceous bird with fan-shaped tail

43. fish

    any of various mostly cold-blooded aquatic vertebrates

44. salmon

    any of various large food and game fishes of northern waters

45. onion

    bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb

46. pie

    dish baked in pastry-lined pan often with a pastry top
47. pudding

    any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed

48. scampi

    large shrimp sauteed in oil or butter and garlic

49. nut

    usually large hard-shelled seed

50. crumble

    break or fall apart into fragments

51. thyme

    any of various mints of the genus Thymus
52. lemon

    yellow oval fruit with juicy acidic flesh

53. lime

    the green acidic fruit of any of various lime trees

54. roast

    cook with dry heat, usually in an oven

55. gravy

    a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats

56. kidney

    either of two bean-shaped excretory organs that filter wastes (especially urea) from the blood and excrete them and water in urine
57. bean

    a leguminous plant grown for its edible seeds and pods

58. spice

    any of a variety of pungent aromatic vegetable substances used for flavoring food

59. biscuit

    small round bread leavened with baking-powder or soda

60. melt

    reduce or cause to be reduced from a solid to a liquid state

61. caster sugar

    very finely granulated sugar that was formerly sprinkled from a castor
62. egg

    animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds

63. yolk

    material of an egg stored for the nutrition of an embryo

64. condensed milk

    sweetened evaporated milk

65. icing sugar

    finely powdered sugar used to make icing

66. double cream

    fresh soft French cheese containing at least 60% fat
67. ingredient

    a component of a mixture or compound

68. orange zest

    tiny bits of orange peel

69. whip

    an instrument with a handle and a flexible lash

70. dollop

    a soft lump or portion of something, especially food

71. scatter

    cause to separate and go in different directions
72. serve

    devote one’s life or efforts to, as of countries or ideas

73. whisk

    a mixer incorporating a coil of wires

74. bowl

    a round vessel that is open at the top

75. juice

    the liquid part that can be extracted from plant or animal tissue by squeezing or cooking

76. pour

    cause to run
77. bash

    hit hard

78. baking soda

    a white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid

79. trim

    make a reduction in

80. sunflower

    any plant of the genus Helianthus having large flower heads with dark disk florets and showy yellow rays

81. Cumberland

    English general

82. bacon

    back and sides of a hog salted and dried or smoked

83. chop

    cut with a hacking tool

84. cannelloni

    tubular pasta filled with meat or cheese

85. haricot

    a French variety of green bean plant bearing light-colored beans

86. drained

    emptied or exhausted of

87. carrot

    perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions

88. slice

    a thin flat piece cut off of some object

89. breadcrumb

    crumb of bread; used especially for coating or thickening

90. pan-fry

    fry in a pan

91. spoonful

    as much as a spoon will hold

92. braising

    cooking slowly in fat in a closed pot with little moisture

93. stove

    a kitchen appliance used for cooking food

94. simmer

    boil slowly at low temperature

95. tender

    easy to cut or chew

96. moistening

    the act of making something slightly wet

97. baking tray

    a cooking utensil consisting of a flat rectangular metal sheet used for baking cookies or biscuits

98. prawn

    shrimp-like crustacean often used as food
99. pasta

    shaped and dried dough made from flour and water and sometimes egg

100. shell

     the outer covering of an animal

101. pea

     a leguminous plant of the genus Pisum with small white flowers and long green pods containing edible green seeds

102. lamb

     young sheep

103. pancake

     a flat cake of thin batter fried on both sides on a griddle

104. braise

     slowly cook in fat and some liquid

105. stew

     cook slowly and for a long time in liquid

106. gnocchi

     small Italian dumplings made of potato or flour

107. 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

108. mug

     with handle and usually cylindrical

109. pan

     shallow container made of metal

110. spud

     an edible tuber native to South America

111. artichoke

     a plant cultivated for its large, edible flower head

112. butternut squash

     plant bearing buff-colored squash having somewhat bottle-shaped fruit with fine-textured edible flesh and a smooth thin rind

113. pickle

     vegetables preserved in brine or vinegar

114. rocket salad

     erect European annual often grown as a salad crop to be harvested when young and tender

115. parfait

     sweet dish made of layered ice cream or yogurt, fruit, etc.

116. allspice

     aromatic West Indian tree that produces berries

117. anise

     a herb cultivated widely for its aromatic seeds and oil

118. anisette

     liquorice-flavored usually colorless sweet liqueur made from aniseed

119. cinnamon

     tropical Asian tree with aromatic yellowish-brown bark

120. clove

     moderate sized very symmetrical red-flowered evergreen widely cultivated in the tropics for its flower buds which are source of cloves

121. oregano

     aromatic Eurasian perennial

122. pepper

     climber having dark red berries when fully ripe

123. salt

     white crystalline form of especially sodium chloride used to season and preserve food

124. turmeric

     widely cultivated tropical plant of India having yellow flowers and a large aromatic deep yellow rhizome; source of a condiment and a yellow dye

125. vanilla

     any of numerous climbing plants having fleshy leaves

126. nutmeg

     East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace

127. woad

     any of several herbs of the genus Isatis

128. penne

     pasta in short tubes with diagonally cut ends

129. alimentary paste

     shaped and dried dough made from flour and water and sometimes egg

130. pasta

     shaped and dried dough made from flour and water and sometimes egg

131. ziti

     medium-sized tubular pasta in short pieces

132. orzo

     pasta shaped like pearls of barley

133. zucchini

     marrow squash plant whose fruit are eaten when small

134. pan-fry

     fry in a pan

135. deep-fry

     cook by immersing in fat

136. fish cake

     a fried ball or patty of flaked fish and mashed potatoes

137. skipjack tuna

     oceanic schooling tuna of considerable value in Pacific but less in Atlantic; reaches 75 pounds; very similar to if not the same as oceanic bonito

138. soy sauce

     thin sauce made of fermented soy beans

139. sea squirt

     ascidian that can contract its body and eject streams of water

140. soman

     a nerve agent easily absorbed into the body

141. noodle

     a ribbonlike strip of pasta

142. cuisine

     the manner of preparing food or the food so prepared

143. sushi

     cold rice and vinegar topped or rolled with raw fish

144. teriyaki

     beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled

145. tempura

     vegetables and seafood dipped in batter and deep-fried

146. miso

     a fermented soybean paste used in Japanese food

147. wheat gluten

     gluten prepared from wheat

148. sea bream

     any of numerous marine percoid fishes especially (but not exclusively) of the family Sparidae

149. pine nut

     edible seed of any of several nut pines especially some pinons of southwestern North America

150. deep-fried

     cooked by frying in fat

151. side dish

     a dish that is served with, but is subordinate to, a main course

152. slurp

     eat or drink noisily

153. sea urchin

     shallow-water echinoderms having soft bodies enclosed in thin spiny globular shells

154. soy

     the most highly proteinaceous vegetable known

155. fresh foods

     food that is not preserved by canning or dehydration or freezing or smoking

156. daikon

     radish of Japan with a long hard durable root eaten raw or cooked

157. abalone

     a large edible marine gastropod with an ear-shaped shell

158. sesame oil

     oil obtained from sesame seeds

159. eating place

     a building where people go to eat

160. ingredient

     a component of a mixture or compound

161. dine out

     eat at a restaurant or at somebody else’s home

162. utensil

     an implement for practical use

163. food court

     an area where fast food is sold

164. seafood

     edible fish or shellfish or roe etc

165. tofu

     a soft, white, cheeselike food made from soybeans

166. white rice

     having husk or outer brown layers removed

167. jujube

     spiny tree having dark red edible fruits

168. giblet

     edible viscera of a fowl

169. grilled

     cooked over an outdoor grill

170. localize

     concentrate on a particular place or spot

171. prawn

     shrimp-like crustacean often used as food

172. flavoring

     something added to food primarily for the savor it imparts

173. processed

     subjected to a special treatment

174. domesticate

     make fit for cultivation and service to humans

175. convenience store

     a store selling a limited variety of food and pharmaceutical items; open long hours for the convenience of customers

176. giblets

     edible viscera of a fowl

177. shellfish

     aquatic invertebrate, often with a shell

178. distill

     undergo condensation

179. seasoning

     something added to food primarily for the savor it imparts

180. flavor

     the taste experience when a savory condiment is taken into the mouth

181. in the raw

     (used informally) completely unclothed

182. simmer

     boil slowly at low temperature

183. etiquette

     rules governing socially acceptable behavior

184. steamed

     cooked in steam

185. low-budget

     made on or suited to a limited budget

186. commoner

     a person who holds no title

187. cutlet

     thin slice of meat usually fried or broiled

188. sticky

     having the sticky properties of an adhesive

189. topping

     a flavorful addition on top of a dish

190. soybean

     the most highly proteinaceous vegetable known

191. green tea

     tea leaves that have been steamed and dried without fermenting

192. persimmon

     any of several tropical trees of the genus Diospyros

193. condiment

     a preparation to enhance flavor or enjoyment

194. communal

     for or by a group rather than individuals

195. fermentation

     breaking down an organic substance, as sugar into alcohol

196. bream

     any of numerous marine percoid fishes especially (but not exclusively) of the family Sparidae

197. chef

     a professional cook

198. dumpling

     small balls or strips of boiled or steamed dough

199. broth

     liquid in which meat and vegetables are simmered

200. gluten

     a protein in wheat and other grains that makes dough elastic

201. pheasant

     large long-tailed gallinaceous bird native to the Old World but introduced elsewhere

202. seaweed

     plant growing in the sea, especially marine algae

203. nutritional

     of or relating to or providing nutrition

204. apricot

     downy yellow to rosy-colored fruit resembling a small peach

205. vinegar

     a sour-tasting liquid used as a condiment or preservative

206. buckwheat

     a member of the genus Fagopyrum

207. artichoke

     a plant cultivated for its large, edible flower head

208. broccoli

     plant with dense clusters of tight green flower buds

209. carrot

     perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions

210. celery

     widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked

211. leek

     plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum

212. scallion

     a young onion before the bulb has enlarged; eaten in salads

213. asparagus

     plant with long green stems that is eaten as a vegetable

214. arugula

     European plant often grown for its pungent, edible leaves

215. rutabaga

     a cruciferous plant with a thick bulbous edible yellow root

Created on October 29, 2013
(updated October 29, 2013)