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dairy product
/dˈɛɹi pɹˈɑːdʌkt/
noun
milk or foods that are made from milk, such as butter and cheese
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condiment
/ˈkɑndəmənt/
noun
a type of seasoning or sauce that is used to add flavor to food
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herb
/ˈɝb/, /ˈhɝb/
noun
a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley
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spice
/ˈspaɪs/
noun
a type of dried plant with a pleasant smell used to add taste or color to the food
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sweetener
/ˈswitənɝ/, /ˈswitnɝ/
noun
a substance used to add sweetness to food or beverages
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cooking oil
/kˈʊkɪŋ ˈɔɪl/
noun
a liquid fat derived from plants or animals used for cooking purposes
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fat
/ˈfæt/
noun
a substance taken from animals or plants and then processed so that it can be used in cooking
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algae
/ˈæɫdʒi/
noun
plants without true roots, leaves, or stems, which grow in or near a body of water, such as seaweeds
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fruit
/ˈfɹut/
noun
something we can eat that grows on trees, plants, or bushes
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fungi
/ˈfəndʒaɪ/
noun
a diverse group of organisms that include mushrooms, yeasts, and molds, characterized by their ability to decompose organic matter
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vegetable
/ˈvɛdʒtəbəɫ/
noun
a plant or a part of it that we can eat either raw or cooked
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flour
/ˈfɫaʊɝ/, /ˈfɫaʊɹ/
noun
a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.
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grain
/ˈɡɹeɪn/
noun
small, hard seeds or that are harvested from cereal plants and used as a food source.
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meat
/ˈmit/
noun
the flesh of animals and birds that can be eaten as food
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sugar
/ˈʃʊɡɝ/
noun
a sweet white or brown substance that is obtained from plants and used to make food and drinks sweet
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egg
/ˈɛɡ/
noun
an oval or round thing that is produced by a chicken and can be used for food
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starch
/ˈstɑɹtʃ/
noun
a white carbohydrate food substance that exists in flour, potatoes, rice, etc.
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yeast
/ˈjist/
noun
a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and for making bread swell
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stuffing
/ˈstəfɪŋ/
noun
a mixture of different ingredients cut up and used to stuff meat or vegetables
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poultry
/ˈpoʊɫtɹi/
noun
meat of chickens, turkeys, and ducks
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batter
/ˈbætɝ/
noun
a mixture consisting of flour, milk, and eggs, used for making pancakes, or for covering food before frying
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dough
/ˈdoʊ/
noun
a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry
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extract
/ˈɛkˌstɹækt/, /ɪkˈstɹækt/
noun
a concentrated substance derived from a natural source, often used to add flavor or fragrance to food, beverages, or other products
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stock cube
/stˈɑːk kjˈuːb/
noun
a small cube made from dried vegetable or meat juices, used to flavor soups, etc.
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breadcrumbs
/ˈbɹɛdˈkɹəmz/
noun
very small pieces of bread, used in cooking especially for coating items of food before frying
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confiture
/kənfˈɪtʃɚ/
noun
a type of sweet spread made by cooking fruits with sugar
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custard
/ˈkəstɝd/
noun
a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.
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glaze
/ˈɡɫeɪz/
noun
a glossy and transparent coating applied to food for added flavor, shine, or decorative purposes
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icing
/ˈaɪsɪŋ/
noun
a mixing of sugar, water, egg and milk, used to decorate or cover cakes
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filling
/ˈfɪɫɪŋ/
noun
a combination of ingredients used as a filling for pastries, sandwiches, and other food items
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seasoning
/ˈsizənɪŋ/
noun
a substance or mixture added to food to enhance its flavor, typically consisting of herbs, spices and salt
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gum
/ˈɡəm/
noun
a substance extracted from plants that is typically sticky and viscous in nature
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mincemeat
/ˈmɪnsˌmit/
noun
a mixture of chopped fruits, spices, and sometimes meat, traditionally used as a filling in pies and desserts
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meat extract
/miːt ˈɛkstɹækt/
noun
a concentrated liquid or paste made from boiling or simmering meat to extract its flavor and nutrients
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cheese
/ˈtʃiz/
noun
a soft or hard food made from milk that is usually yellow or white in color
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consomme
/kənsˈɑːm/
noun
a clarified and concentrated soup made from rich stock or broth
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garnish
/ˈɡɑɹnɪʃ/
noun
a decorative or flavorful element added to a dish to enhance its visual appeal or taste.
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stock
/ˈstɑk/
noun
a liquid that is made by cooking meat, bones, vegetables, or fish in water, used for making gravy or soup
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textured vegetable protein
/tɛkstʃɚd vɛdʒɪɾəbəl pɹoʊtiːn/
noun
a plant-based protein made from defatted soy flour used as a meat substitute in vegetarian and vegan dishes
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liaison
/ˈɫeɪˌzɑn/, /ɫiˈeɪˌzɑn/
noun
a mixture of eggs, cream, or other ingredients used to thicken sauces or soups, often providing a smooth and rich texture
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mirepoix
/mˈaɪɚpwæ/
noun
a diced vegetable mixture used in cooking for flavoring sauces, soups, and stews
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panada
/pænˈɑːdə/
noun
a dish made from bread/breadcrumbs and liquid, used in stuffing, dumplings, and as a thickener for soups and sauces
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mash
/ˈmæʃ/
noun
a mixture of food ingredients, typically cooked, that have been crushed or beaten together until they form a smooth texture
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bouillon
/ˌbuˈwɪɫən/
noun
a type of broth made from boiling meat, vegetables, and herbs in water
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roux
/ˈɹu/
noun
a mixture created by blending fat and flour together, used to thicken and add flavor to various dishes
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salpicon
/sˈælpɪkən/
noun
a mixture of diced/shredded ingredients with dressing/sauce, used as a filling or topping for dishes like salads or tacos
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timbale
/tˈɪmbeɪl/
noun
a savory or sweet dish made by baking ingredients in a mold or pastry shell.
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topping
/ˈtɑpɪŋ/
noun
a layer of food that is spread over the top of a dish to make it taste or look better
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