Glosario de Cocina Correccion

Glosario de
Cocina
Melina Mazzoleni
Introduccin a la interpretacin, 2005
Edible plants
Plantas comestibles
Vegetables:
Verduras
1. artichoke: a tall, thistle like composite plant, Cynara scolymus, native to the
Mediterranean region, of which the numerous scale like bracts and receptacle of the
immature flower head are eaten as a vegetable.
alcaucil
2. asparagus: a plant whose young green or white shoots are cooked and eaten as a
vegetable.
esprrago
3. beans, green: the immature green pod of the kidney bean, eaten as a vegetable.
Also called string bean, string less bean.
chaucha (arg.) / juda
verde / habichuela verde
4. broccoli: a form of a cultivated cruciferous plant, Brassica oleracea botrytis,
whose leafy stalks and clusters of usually green buds are eaten as a vegetable.
brcoli
5. Brussels sprout: a plant, Brassica oleracea gemmifera, having small, cabbage like
heads or buds along the stalk, eaten as a vegetable.
repollito de Bruselas
6. cabbage: any of several cultivated varieties of a plant, Brassica oleracea capitata,
of the mustard family, having a short stem and leaves formed into a compact, edible
head.. It is also the head or leaves of this plant, eaten cooked or raw.
repollo
7. carrot: a plant, Daucus carota, of the parsley family, which has pinnately
decompound leaves and umbels of small white or yellow flowers, in its wild form a
widespread, familiar weed, and in cultivation valued for its edible root. It is also the
nutritious, orange to yellow root of this plant, eaten raw or cooked.
zanahoria
8. cauliflower: a form of cultivated plant, Brassica oleracea botrytis, of the mustard
family, whose inflorescence forms a compact, usually whitish head.
coliflor
9. celery: a plant, Apium graveolens, of the parsley family, whose leafstalks are eaten
raw or cooked.
apio
10. chicory: a composite plant, Cichorium intybus, having bright-blue flower heads
and toothed oblong leaves, cultivated as a salad plant and for its root, which is used
roasted and ground as a substitute for or additive to coffee. The root of this plant
endivia / achicoria
Melina Mazzoleni, Instituto de Enseanza en Lenguas Vivas J.R.Fernndez,
2005
Glosario de cocina.
3
11. corn: a tall cereal plant, Zea mays, cultivated in many varieties, having a jointed,
solid stem and bearing the grain, seeds, or kernels on large ears. It is also the grain,
seeds, or kernels of this plant, used for human food or for fodder.
maiz
12. cucumber: a creeping plant, Cucumis sativus, of the gourd family, occurring in
many cultivated forms. It is the edible, fleshy fruit of this plant, of a cylindrical
shape with rounded ends and having a green, warty skin.
pepino
13. eggplant: a plant, Solanum melongena esculentum, of the nightshade family,
cultivated for its edible, dark-purple or occasionally white or yellow fruit. It is also
considered the fruit of this plant used as a table vegetable.
berenjena
14. aubergine: Chiefly Brit. Eggplant. See 13.
berenjena
15. endive: a composite plant, Cichorium endivia, having a rosette of often curlyedged leaves used in salads. Cf. escarole. Also called Belgian endive, French
endive. It is a young chicory plant deprived of light to form a narrow head of
whitish leaves that are eaten as a cooked vegetable or used raw in salads.
AmE: endivia
BrE: escarola
16. fennel: a plant, Foeniculum vulgare, of the parsley family, having feathery leaves
and umbels of small, yellow flowers. Also, the aromatic fruits of this plant, used in
cookery and medicine.
hinojo
17. garlic: a hardy plant, Allium sativum, of the amaryllis family whose strongly,
pungent bulb is used in cookery and medicine. It is also the bulb of such a plant,
consisting of smaller bulbs, or cloves, used in cooking, sometimes in the form of a
powder or flakes.
ajo
18. leek: a plant, Allium ampeloprasum, of the amaryllis family, allied to the onion,
having a cylindrical bulb and leaves used in cookery.
puerro
19. lettuce: a cultivated plant, Lactuca sativa, occurring in many varieties and having
succulent leaves used for salads.
lechuga
20. mushrooms: any of various fleshy fungi including the toadstools, puffballs, coral
fungi, morels, etc. Any of several edible species, esp. of the family Agaricaceae, as
Agaricus campestris (meadow mushroom or field mushroom), cultivated for food
in the U.S.
hongo
2005
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21. onion: a plant, Allium cepa, of the amaryllis family, having an edible, succulent,
pungent bulb.
cebolla
22. pea: the round, edible seed of a widely cultivated plant, Pisum sativum, of the
legume family.
arveja (arg) / guisante
23. pepper: a pungent condiment obtained from various plants of the genus Piper,
esp. from the dried berries, used whole or ground, of the tropical climbing shrub P.
nigrum.
pimiento / morrn (arg.)
24. potato: Also called Irish potato, white potato. the edible tuber of a cultivated
plant, Solanum tuberosum, of the nightshade family.
papa
25. radish: the crisp, pungent, edible root of the plant, Raphanus sativus, of the
mustard family, usually eaten raw.
rabanito, rbano
26. shallot: a plant, Allium cepa aggregatum (or A. ascalonicum), related to the
onion, having a divided bulb used for flavoring in cookery
chalote / echalota / escalonia
27. spinach: a plant, Spinacia oleracea, cultivated for its edible, crinkly or flat
leaves.
espinaca
28. spring onion: Also known as salad onions, these are onions that have been
harvested at a very young age. They have green shoots and a creamy white bulb,
both of which can be eaten. They have a mild flavour and are often eaten raw.
cebolla de verdeo
29. squash: The fruit of any of various vine like, tendril-bearing plants used as a
vegetable.
calabaza
30. Swiss chard: a variety of beet, Beta vulgaris cicla, having leaves and leafstalks
that are used as a vegetable. Also called leaf beet.
acelga
31. tomato: any of several plants belonging to the genus Lycopersicon, of the
nightshade family, native to Mexico and Central and South America, esp. the
widely cultivated species L. lycopersicum, bearing a mildly acid, pulpy, usually
red fruit eaten raw or cooked as a vegetable.
tomate
32. turnip: the thick, fleshy, edible root of either of two plants of the mustard family,
the white-fleshed Brassica rapa rapifera or the yellow-fleshed rutabaga.
2005
Glosario de cocina.
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nabo
33. zucchini: a variety of summer squash that is shaped like a cucumber and that
has a smooth, dark-green skin. The plant bearing this fruit. Also called, esp. Brit.,
courgette.
zucchini (arg.)/ zapallito (arg.)
/calabacn
33. courgette: Chiefly Brit. zucchini.
zucchini (arg.)/ zapallito(arg.)/
calabacn
34. horseradish: a cultivated plant, Armoracia rusticana, of the mustard family,
having small, white flowers. It is also the pungent root of this plant, which is
ground and used as a condiment and in medicine.
rbano picante
35. beetroot: any of various biennial plants belonging to the genus Beta, of the
goosefoot family, esp. B. vulgaris, having a fleshy red or white root. The edible
root of such a plant. The leaves of such a plant, served as a salad or cooked
vegetable
Remolacha
36. water cress: a cress, Nasturtium officinale, of the mustard family, usually
growing in clear, running streams and having pungent leaves, which are used for
salads, soups, and as a garnish.
berro
cereals:
cereales
37. barley: a widely distributed cereal plant belonging to the genus Hordeum, of the
grass family, having awned flowers that grow in tightly bunched spikes, with
three small additional spikes at each node. The grain of this plant, used as food
and in making beer, ale, and whiskey.
cebada
38. oats: Usually, oats. (used with a sing. or pl. v.) the seed of this plant, used as a
food for humans and animals.
avena
39. rice: the starchy seeds or grain of an annual marsh grass, Oryza sativa, cultivated
in warm climates and used for food.
arroz
40. rye: a widely cultivated cereal grass, Secale cereale, having one-nerved glumes
and two- or three-flowered spikelets. The seeds or grain of this plant, used for
making flour and whiskey, and as a livestock feed.
centeno
2005
Glosario de cocina.
41. wild rice: a tall aquatic grass, Zizania aquatica, of northeastern North America.
The grain of this plant, used for food. Also called water oats, water rice.
arroz salvaje
42. wheat: the grain of any cereal grass of the genus Triticum, esp. T. aestivum, used
in the form of flour for making bread, cakes, etc., and for other culinary and
nutritional purposes.
trigo
43. whole wheat: prepared with the complete wheat kernel.
integral
fruits and nuts:
frutas frescas y secas
44. almond: the nutlike kernel of the fruit of either of two trees, Prunus dulcis (sweet
almond) or P. dulcis amara (bitter almond), which grow in warm temperate
regions.
almendra
45. apple: the usually round, red or yellow, edible fruit of a small tree, Malus
sylvestris, of the rose family.
manzana
46. apricot: the downy, yellow, sometimes rosy fruit, somewhat resembling a small
peach, of the tree Prunus armeniaca.
damasco (arg.) / albaricoque
47. avocado: Also called alligator pear. a large, usually pear-shaped fruit having
green to blackish skin, a single large seed, and soft, light-green pulp, borne by the
tropical American tree Persea americana and its variety P. adrymifolia, often
eaten raw, esp. in salads.
palta (arg.) / aguacate
48. banana: a tropical plant of the genus Musa, certain species of which are
cultivated for their nutritious fruit. Cf. banana family. The fruit, esp. that of M.
paradisiaca, with yellow or reddish rind.
Banana (arg.)/ pltano/
banano
49. blackberry: the fruit, black or very dark purple when ripe, of certain species of
the genus Rubus.
mora
50. blueberry: the edible, usually bluish berry of various shrubs belonging to the
genus Vaccinium, of the heath family.
arndano
2005
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51. Brazil nut: the three-sided, hard-shelled edible seed of the tree Bertholletia
excelsa and related species, of South America.
Castaa de Par
52. cherry: the fruit of any of various trees belonging to the genus Prunus, of the
rose family, consisting of a pulpy, globular drupe enclosing a one-seeded smooth
stone.
cereza
53. chestnut: any of the several deciduous trees constituting the genus Castanea, of
the beech family, having toothed, oblong leaves and bearing edible nuts enclosed
in a prickly bur.
castaa
54. coconut: the large, hard-shelled seed of the coconut palm, lined with a white
edible meat, and containing a milky liquid.
coco
55. date: the oblong, fleshy fruit of the date palm, a staple food in northern Africa,
Arabia, etc., and an important export.
dtil
56. fig: any tree or shrub belonging to the genus Ficus, of the mulberry family, esp. a
small tree, F. carica, native to southwestern Asia, bearing a turbinate or pearshaped fruit that is eaten fresh, preserved, or dried. The fruit of such a tree or
shrub, or of any related species.
higo
57. gooseberry: the edible, acid, globular, sometimes spiny fruit of certain prickly
shrubs belonging to the genus Ribes, of the saxifrage family, esp. R. uva-crispa
(or R. grossularia).
grosella
58. grapefruit: a large, roundish, yellow-skinned, edible citrus fruit having a juicy,
acid pulp. The tropical or semitropical tree, Citrus paradisi, yielding this fruit.
pomelo (arg.)/ toronja
59. grape: the edible, pulpy, smooth-skinned berry or fruit that grows in clusters on
vines of the genus Vitis, and from which wine is made. Any vine bearing this
fruit.
uva
60. hazelnut: any shrub or small tree belonging to the genus Corylus, of the birch
family, having toothed, ovate leaves and bearing edible nuts, as C. avellana, of
Europe, or C. americana and C. cornuta, of the Western Hemisphere.
avellana
61. kiwi: Also called Chinese gooseberry. the egg-sized, edible berry of the Chinese
gooseberry, having fuzzy brownish skin and slightly tart green flesh.
kiwi
2005
Glosario de cocina.
62. kumquat: a small, round or oblong citrus fruit having a sweet rind and acid pulp,
used chiefly for preserves.
quinoto
63. lemon: the yellowish, acid fruit of a subtropical citrus tree, Citrus limon.
limn
64. lime: the small, greenish-yellow, acid fruit of a citrus tree, Citrus aurantifolia,
allied to the lemon.
lima
65. mango: the oblong, sweet fruit of a tropical tree, Mangifera indica, of the cashew
family, eaten ripe, or preserved or pickled.
mango
66. nectarine: a variety or mutation of peach having a smooth, downless skin.
peln (arg.)/ nectarina
67. olive: an evergreen tree, Olea europaea, of Mediterranean and other warm
regions, cultivated chiefly for its fruit. Cf. olive family. The fruit of this tree, a
small oval drupe, eaten as a relish and used as a source of oil.
aceituna (arg.)/oliva
68. orange: a globose, reddish-yellow, bitter or sweet, edible citrus fruit.
naranja
69. papaya: the large, yellow, melon like fruit of a tropical American shrub or small
tree, Carica papaya, eaten raw or cooked. Also called pawpaw.
papaya
70. passion fruit: any edible fruit of a passionflower, as the maypop.
fruta de la pasin
71. peach: the sub acid, juicy, drupaceous fruit of a tree, Prunus persica, of the rose
family.
durazno (arg.) / melocotn
72. peanut: the pod or the enclosed edible seed of the plant, Arachis hypogaea, of
the legume family: the pod is forced underground in growing, where it ripens.
man (arg.) / cacahuete
73. pear: the edible fruit, typically rounded but elongated and growing smaller
toward the stem, of a tree, Pyrus communis, of the rose family.
pera
74. pecan nut: a tall hickory tree, Carya illinoinensis, of the southern U.S. and
Mexico, cultivated for its oval, smooth-shelled, edible nuts: the state tree of
Texas. A nut of this tree.
pacana
2005
Glosario de cocina.
75. persimmon: any of several trees of the genus Diospyros, esp. D. virginiana, of
North America, bearing astringent, plum like fruit that is sweet and edible when
ripe, and D. kaki, of Japan and China, bearing soft, red or orange fruit. The fruit
itself.
caqui
76. pineapple: the edible, juicy, collective fruit of a tropical, bromeliaceous plant,
Ananas comosus, that develops from a spike or head of flowers and is
surmounted by a crown of leaves.
anan (arg.) / pia
77. plantain: a tropical plant, Musa paradisiaca, of the banana family, resembling
the banana.
pltano
78. plum: the drupaceous fruit of any of several trees belonging to the genus Prunus,
of the rose family, having an oblong stone.
ciruela
79. prune: a variety of plum that dries without spoiling.
ciruela pasa
80. quince: either of two small trees, Cydonia oblonga or C. sinensis, of the rose
family, bearing hard, fragrant, yellowish fruit used chiefly for making jelly or
preserves.
membrillo
81. raspberry: the fruit of any of several shrubs belonging to the genus Rubus, of the
rose family, consisting of small and juicy red, black, or pale yellow drupelets
forming a detachable cap about a convex receptacle
frambuesa
82. strawberry: the fruit of any stemless plant belonging to the genus Fragaria, of
the rose family, consisting of an enlarged fleshy receptacle bearing achenes on its
exterior.
frutilla
83. tangerine: Also called mandarin, mandarin orange. any of several varieties of
mandarin, cultivated widely, esp. in the U.S. Deep orange; reddish orange.
mandarina
84. walnut: the edible nut of trees of the genus Juglans, of the North Temperate
Zone. Cf. walnut family.
nuez
85. melon: the fruit of any of various plants of the gourd family, as the muskmelon or
watermelon.
meln
2005
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86. watermelon: the large, roundish or elongated fruit of a trailing vine, Citrullus
lanata, of the gourd family, having a hard, green rind and a sweet, juicy, usually
pink or red pulp
sanda
herbs and spices:
hierbas y especias:
87. allspice: the dried, unripe berries of an aromatic tropical American tree, Pimenta
dioica, used whole or ground as a spice.
Pimienta de Jamaica
88. anise: a Mediterranean plant, Pimpinella anisum, of the parsley family, having
loose umbrels of small yellowish-white flowers that yield aniseed.
ans
89. basil: any of several aromatic herbs belonging to the genus Ocimum, of the mint
family, as O. basilicum (sweet basil), having purplish-green ovate leaves used in
cooking.
albahaca
90. bay leaf: the dried leaf of the laurel, used in cookery.
laurel
91. caraway: a plant, Carum carvi, of the parsley family, native to Europe, having
finely divided leaves and umbels of white or pinkish flowers. It is also the
aromatic seed like fruit of this plant, used in cooking and medicine.
alcaravea
92. cardamom: the aromatic seed capsules of a tropical Asian plant, Elettaria
cardamomum, of the ginger family, used as a spice or condiment and in medicine.
cardamomo
93. chervil: an herb, Anthriscus cerefolium, of the parsley family, having aromatic
leaves used to flavor soups, salads, etc.
perifolio
94. chili pepper: the pungent pod of any of several species of Capsicum, esp. C.
annuum longum: used in cooking for its pungent flavor.
aj
95. chive: a small bulbous plant, Allium schoenoprasum, related to the leek and
onion, having long, slender leaves that are used as a seasoning.
cebolln
96. cinnamon: the aromatic inner bark of any of several East Indian trees belonging
to the genus Cinnamonum, of the laurel family, esp. the bark of C. zeylanicum
(Ceylon cinnamon), used as a spice, or that of C. loureirii (Saigon cinnamon),
used in medicine as a cordial and carminative.
2005
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canela
97. clove: the dried flower bud of a tropical tree, Syzygium aromaticum, of the myrtle
family, used whole or ground as a spice
clavo de olor
98. coriander: an herb, Coriandrum sativum, of the parsley family, native to Europe,
having strong-scented leaves used in cooking and aromatic seeds used as a
seasoning and in medicine. Also called Chinese parsley, cilantro.
coriandro / cilantro
99. cumin: a small plant, Cuminum cyminum, of the parsley family, bearing aromatic,
seed like fruit, used in cookery and medicine.
comino
100.
curry: East Indian Cookery. a pungent dish of vegetables, onions, meat or
fish, etc., flavored with various spices or curry powder, and often eaten with rice.
curry
101.
dill: a plant, Anethum graveolens, of the parsley family, having aromatic
seeds and finely divided leaves, both of which are used for flavoring food.
eneldo
102.
fennel seed: plant, Foeniculum vulgare, of the parsley family, having
feathery leaves and umbels of small, yellow flowers. It is also the aromatic fruit
of this plant, used in cookery and medicine.
hinojo
103.
ginger: a reed like plant, Zingiber officinale, native to the East Indies but
now cultivated in most tropical countries, having a pungent, spicy rhizome used
in cookery and medicine.
jengibre
104.
juniper berry: any evergreen, coniferous shrub or tree of the genus
Juniperus, esp. J. communis, having cones that resemble dark-blue or blackish
berries used in flavoring gin and in medicine as a diuretic.
enebro
105.
mace: a spice ground from the layer between a nutmeg shell and its outer
husk, resembling nutmeg in flavor.
macia
106.
marjoram: any of several aromatic herbs belonging to the genus
Origanum, of the mint family, esp. O. majorana (sweet marjoram), having leaves
used as seasoning in cooking. Cf. oregano.
mejorana
107.
mint: any aromatic herb of the genus Mentha, having opposite leaves and
small, whorled flowers, as the spearmint and peppermint.
menta
2005
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108.
nutmeg: the hard, aromatic seed of the fruit of an East Indian tree,
Myristica fragrans, used in grated form as a spice.
nuez moscada
109.
oregano: an aromatic herb, Origanum vulgare, of the mint family, having
leaves used as seasoning in cooking. Also called pot marjoram
organo
110.
paprika: a red, powdery condiment derived from dried, ripe sweet peppers.
pimentn
111.
parsley: an herb, Pertoselinum crispum, native to the Mediterranean,
having either curled leaf clusters (French parsley) or flat compound leaves
(Italian parsley), widely cultivated for use in garnishing or seasoning food. Cf.
parsley family.
perejil
112.
pepper: a herb, Pertoselinum crispum, native to the Mediterranean, which
has either curled leaf clusters (French parsley) or flat compound leaves (Italian
parsley), widely cultivated for use in garnishing or seasoning food. Cf. parsley
family.
pimienta
113.
rosemary: an evergreen shrub, Rosmarinus officinalis, of the mint family,
native to the Mediterranean region, having leathery, narrow leaves and pale-blue,
bell-shaped flowers, used as a seasoning and in perfumery and medicine: a
traditional symbol of remembrance.
romero
114.
saffron: an orange-colored condiment consisting of its dried stigmas, used
to color and flavor foods.
azafrn
115.
sage: an herb, Salvia officinalis, whose grayish-green leaves are used in
medicine and for seasoning in cookery.
salvia
116.
savory: any of several aromatic herbs belonging to the genus Satureja, of
the mint family, esp. S. hortensis (summer savory) or S. montana (winter savory),
having narrow leaves used in cookery.
ajedrea
117.
tarragon: an Old World plant, Artemisia dracunculus, having aromatic
leaves used for seasoning. Also called estragon.
estragn
118.
thyme: any of numerous plants belonging to the genus Thymus, of the mint
family, including the common garden herb T. vulgaris, a low subshrub having
narrow, aromatic leaves used for seasoning.
2005
Glosario de cocina.
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tomillo
119.
turmeric: the aromatic rhizome of an Asian plant, Curcuma domestica (or
C. longa), of the ginger family. A powder prepared from it, used as a condiment,
as in curry powder, or as a yellow dye, a medicine, etc.
crcuma
120.
vanilla: any tropical, climbing orchid of the genus Vanilla, esp. V.
planifolia, bearing pod like fruit yielding an extract used in flavoring food, in
perfumery, etc. It is also the fruit or bean of this orchid. The extract of this fruit.
vainilla
121.
cayenne: a hot, biting condiment composed of the ground pods and seeds of
the pepper Capsicum annuum longum.
pimienta de cayena
Others:
Otros:
122.
egg: the hard-shelled reproductive body produced by a bird and especially
by the common domestic chicken; also : its contents used as food. Not a dairy
food
huevo
e.yolk
yema
e. white
clara
fried e.
huevo frito
boiled e.
huevo pasado por agua
scrambled e.
huevos revueltos
poached e.
huevos poch
123.
chocolate: a preparation of the seeds of cacao, roasted, husked, and ground,
often sweetened and flavored, as with vanilla.
chocolate
124.
cocoa: a powder made from roasted, husked, and ground seeds of the cacao,
Theobroma cacao, from which much of the fat has been removed.
cacao
125.
coffee: a beverage consisting of a decoction or infusion of the roasted
ground or crushed seeds of the two-seeded fruit of certain coffee trees. the seeds
or fruit themselves. Any tropical tree or shrub of the genus Coffea, of the madder
family, esp. C. arabica and C. canephora, cultivated commercially
caf
126.
mustard: a pungent powder or paste prepared from the seed of the mustard
plant, used as a food seasoning or condiment, and medicinally in plasters,
poultices, etc.
mostaza
2005
Glosario de cocina.
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127.
salt: a crystalline compound, sodium chloride, NaCl, occurring as a mineral,
a constituent of seawater, etc., and used for seasoning food, as a preservative, etc.
sal
128.
sugar: a sweet, crystalline substance, C12H22O11, obtained chiefly from
the juice of the sugarcane and the sugar beet, and present in sorghum, maple sap,
etc.: used extensively as an ingredient and flavoring of certain foods and as a
fermenting agent in the manufacture of certain alcoholic beverages; sucrose. Cf.
beet sugar, cane sugar.
azcar
White s.
azcar blanco /a
s.lumps or cubes
azcar en pancitos / en
terrones
confectionerss. (AmE)/icing s. (BrE) azcar impalpable (arg.)
/azcar glas
granulated s.
azcar granulada
castor s.
azcar lustre
brown s.
azcar negra
129.
tea: the dried and prepared leaves of a shrub, Camellia sinensis, from
which a somewhat bitter, aromatic beverage is prepared by infusion in hot water.
t
130.
vinegar : a sour liquid consisting of diluted and impure acetic acid, obtained
by acetous fermentation from wine, cider, beer, ale, or the like: used as a
condiment, preservative, etc.
vinagre
dairy products:
productos lcteos:
131.
milk: this liquid secreted by cows, goats, or certain other animals and used
by humans for food or as a source of butter, cheese, yogurt, etc.
leche
condensed m .
leche condensada
skim m. (AmE)/ skimmed m. (BrE) leche descremada
powdered m.
leche en polvo
whole m.
leche entera
homogenized m.
leche homogenizada
pasteurized m.
leche pasteurizada
evaporated m.
leche evaporada
132.
butter: the fatty portion of milk, separating as a soft whitish or yellowish
solid when milk or cream is agitated or churned.
manteca (arg.) / mantequilla
133.
cream: the fatty part of milk, which rises to the surface when the liquid is
allowed to stand unless homogenized.
crema
2005
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134.
yogurt: a prepared food having the consistency of custard, made from milk
curdled by the action of cultures, sometimes sweetened or flavored.
yogur
135.
cream cheese: a soft, white, smooth-textured, unripened, spreadable cheese
made of sweet milk and sometimes cream. Gulf States. cottage cheese.
queso crema
136.
cottage cheese: an extremely soft, or loose, white, mild-flavored cheese
made from skim-milk curds, usually without rennet.
requesn
137.
grated cheese: Any hard or semi hard cheese that has been reduced to small
shreds or pulverized by rubbing against a rough or sharp perforated surface.
queso rallado
edible fats and oils:
grasas comestibles y aceites:
138.
oil: any of a large class of substances typically unctuous, viscous,
combustible, liquid at ordinary temperatures, and soluble in ether or alcohol but
not in water: used for anointing, perfuming, lubricating, illuminating, heating, etc.
aceite
olive o.
aceite de oliva
cod-liver o.
aceite de hgado de bacalao
linseed o.
aceite de lino
vegetable o.
aceite vegetal
139.
fat: any of several white or yellowish greasy substances, forming the chief
part of adipose tissue of animals and also occurring in plants, that when pure are
colorless, odorless, and tasteless and are either solid or liquid esters of glycerol
with fatty acids; fats are insoluble in water or cold alcohol but soluble in ether,
chloroform, or benzene: used in the manufacture of soap, paints, and other
protective coatings and in cooking.
grasa
animal f.
grasa animal
suet
grasa de pella
vegetable f.
grasa vegetal
lard
grasa de cerdo
140.
margarine: a butter like product made of refined vegetable oils, sometimes
blended with animal fats, and emulsified, usually with water or milk. Also called
oleomargarine.
margarina
kitchen utensils:
utensilios de cocina:

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141.
aluminium foil: metal in the form of very thin sheets, used for wrapping
food for cooking.
papel de aluminio
142.
brush: an implement consisting of bristles, hair, or the like, set in or
attached to a handle, used for cooking.
pincel
143.
cake tin: a metal container where the preparation of a cake is placed in
order to be cooked.
molde
144.
electric beater: an electric device used for beating eggs or any other
preparation.
batidora elctrica
145.
frying pan: a shallow, long-handled pan in which food is fried. Also, frypan, frypan Also called skillet.
sartn
146.
grill: a.the part of a cooker that directs heat downwards to cook food that
is placed underneath it.
gratinador / parrilla (arg.)
b. a flat metal frame that you put food on to cook over a fire
parrilla
147.
grinder: a machine or tool for grinding a solid substance into a powder.

molinillo
148.
kitchen paper: thick paper on a roll, used for clearing up liquid, food, etc.
Also called kitchen roll (BrE), kitchen towel (BrE) or paper towel (AmE).
rollo de cocina
149.
masher: a cooking device used for crushing food into a soft mass.
puretera
150.
palette knife: a knife with a blade that bends easily and has a rounded end,
used by artists and in cooking
esptula
151.
rubber spatula: an implement with a broad, flat, usually flexible rubber
blade, used for blending foods or removing them from cooking utensils, mixing
drugs, spreading plasters and paints, etc.
esptula de goma
152.
saucepan: A deep round metal pot with a lid and one long handle or two
short handles, used for cooking things over heat.
cacerola/ olla
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153.
spoon: A spoon that has a handle with a shallow bowl at the end, used for
stirring, serving and eating food
cuchara
wooden s.
cuchara de madera
dessert spoon
cuchara de postre
tablespoon, serving s.
cuchara de servir
soup s.
cuchara sopera
teaspoon
cucharita de t
154.
thermometer: an instrument used for measuring the temperature of food,
such as syrup, jam, jelly, etc.
termmetro
155.
weights: often, scales. A balance or any of various other instruments or
devices for weighing food.
balanza
meats:
carnes:
156.
bacon: Meat from the back or sides of a pig that has been cured (preserved
using salt or smoke), usually served in thin slices.
panceta
157.
beef: meat that comes from a cow

carne de vaca
158.
ham: The top part of a pigs leg that has been cured (preserved using salt or
smoke) and is eaten as food.
jamn
159.
lamb: meat from a young sheep.

cordero
160.
pork: meat from a pig that has not been cured (preserved using SALT or
smoke).
cerdo
161.
veal: meat from a calf ( a young cow).
ternera
meat cuts:
cortes de carne:
162.
chop: a thick slice of meat with a bone attached to it, especially from a pig
or a sheep.
chuleta
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163.
minced meat: meat cut into very small pieces using a special machine.
carne picada
164.
ribs: a piece of meat with one or more bones from the ribs of an animal.
costilla
165.
rump: a cut of beef from the hind part of the body of an animal, behind the
loin and above the round.
cuadril
166.
steak: a slice of meat or fish, esp. beef, cooked by broiling, frying, etc.
bife
167.
tenderloin: a cut of beef or pork lying between the sirloin and ribs.
lomo
offal:
168.
achuras(arg.)/despojos/entraas:
kidney: the meat of an animal's kidney used as food.
rin
169.
liver: an organ in other animals similar to the human liver, often used as
food.
hgado
170.
sweetbread: Also called stomach sweetbread. The pancreas of an animal,
esp. a calf or a lamb, used for food.
mollejas
171.
brains: (pl.) the brain of an animal, eaten as food.

sesos
172.
heart: a firm rather dry variety meat, usually beef or veal.

corazn
173.
tongue: the tongue of some animals cooked and eaten.

lengua
174.
chitterlings: the small intestine of swine, especially when it is prepared as
food. They are also known as chitlings, chitlins.
chinchulines (arg.)
specification for cooked meats:

175.
puntos de coccin:
raw: uncooked, as articles of food

crudo

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176.
rare: cooked just slightly.

vuelta y vuelta
177.
medium rare: cooked further but still the meat is red inside.
a punto
178.
well done: thoroughly cooked, esp. until all redness is gone.

cocido
fish:
pescado:
179.
anchovy: any small, marine, herring-like fish of the family Engraulidae,
esp. Engraulis encrasicholus, found in the Mediterranean Sea, often preserved in
oil and used in salads, spreads, etc., or packaged in paste form.
anchoa
180.
caviar: (also caviare). The eggs of some types of fish, especially the
sturgeon, that are preserved using salt and eaten as a very special and expensive
type of food.
caviar
181.
cod: a large sea fish with white flesh that is used for food.
bacalao
182.
eel: any of numerous elongated, snakelike marine or freshwater fishes of the
order Apodes, having no ventral fins.
anguila
183.
haddock: a North Atlantic food fish, Melanogrammus aeglefinus, of the cod
family.
abadejo
184.
hake: any marine fish of the genus Merluccius, closely related to the cods,
esp. M. bilinearis, found off the New England coast.
merluza
185.
herring: a North Atlantic fish that swims in very large groups and is used
for food.
arenque
186.
mackerel: a food fish, Scomber scombrus, of the North Atlantic, having
wavy cross markings on the back.
caballa
187.
plaice: a European flat sea fish, Pleuronectes platessa, used for food.
platija
188.
red snapper: any of several snappers of the genus Lutjanus, esp. L.
campechanus, a large food fish of the Gulf of Mexico.
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pargo
189.
salmon: a large fish with silver skin and pink flesh that is used for food.
Salmon live in the sea but swim up rivers to lay their eggs.
salmn
190.
sardine: the pilchard, Sardina pilchardus, often preserved in oil and used
for food.
sardina
191.
sole: a European flatfish, Solea solea, used for food.

lenguado
192.
trout: a common freshwater fish that is used for food. There are several
types of trout:
trucha
rainbow t.
trucha arcoiris
salmon trout
trucha salmn / salmonada
193.
tuna: any of several large food and game fishes of the family Scombridae,
inhabiting temperate and tropical seas.
atn
194.
whiting: a slender food fish of the genus Menticirrhus, of the croaker
family, inhabiting waters along the Atlantic coast of North America.
pescadilla
shellfish
195.
mariscos:
calamari: a squid, esp. of the genus Loligo.
calamar
196.
clams: a large fish that can be eaten. It has a shell in two parts that can
open and close.
almeja
197.
crab: any decapod crustacean of the suborder Brachyura, having the eyes on
short stalks and a short, broad, more or less flattened body, the abdomen being
small and folded under the thorax.
cangrejo
198.
lobster: any of various large, edible, marine, usually dull-green, stalk-eyed
decapod crustaceans of the family Homaridae, esp. of the genus Homarus, having
large, asymmetrical pincers on the first pair of legs, one used for crushing and the
other for cutting and tearing: the shell turns bright red when cooked.
langosta

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199.
mussel: any bivalve mollusk, esp. an edible marine bivalve of the family
Mytilidae and a freshwater clam of the family Unionidae.
mejillon
200.
prawns: (BrE)any of various shrimp like decapod crustaceans of the genera
Palaemon, Penaeus, etc., certain of which are used as food.
langostino, camarn, gamba
201.
oysters:
any of several edible, marine, bivalve mollusks of the family
Ostreidae, having an irregularly shaped shell, occurring on the bottom or adhering
to rocks or other objects in shallow water.
ostras
202.
scallops: any of the bivalve mollusks of the genus Argopecten (Pecten) and
related genera that swim by rapidly clapping the fluted shell valves together.
vieira
203.
shrimps: (AmE) any of several small, long-tailed, chiefly marine
crustaceans of the decapod suborder Natania, certain species of which are used as
food.
langostinos, camarones,
gambas
mollusc:
moluscos:
204.
octopus: any octopod of the genus Octopus, having a soft, oval body and
eight sucker-bearing arms, living mostly at the bottom of the sea.
pulpo
game:
carne de caza:
205.
partridge: a brown bird with a round body and a short tail, that people hunt
for sport or food.
perdiz
206.
hare: any rodent like mammal of the genus Lepus, of the family Leporidae,
having long ears, a divided upper lip, and long hind limbs adapted for leaping.
liebre
207.
pheasant: any of numerous large, usually long-tailed, Old World
gallinaceous birds of the family Phasianidae, widely introduced.
faisn
208.
quail: a small, migratory, gallinaceous game bird, Coturnix coturnix, of the
Old World.
codornz
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209.
rabbit: any of several soft-furred, large-eared, rodent like burrowing
mammals of the family Leporidae, allied with the hares and pikas in the order
Lagomorpha, having a divided upper lip and long hind legs, usually smaller than
the hares and mainly distinguished from them by bearing blind and furless young
in nests rather than fully developed young in the open.
conejo
210.
venison: the flesh of a deer or similar animal as used for food.

venado
poultry:
211.
aves:
chicken: the flesh of the chicken, esp. of the young bird, used as food.
pollo
212.
duck: any of numerous wild or domesticated web-footed swimming birds
of the family Anatidae, esp. of the genus Anas and allied genera, characterized by
a broad, flat bill; short legs, and depressed body.
pato
213.
fowl: any of several other, usually gallinaceous, birds that are barnyard,
domesticated, or wild, as the duck, turkey, or pheasant.
ave de corral
214.
goose: any of numerous wild or domesticated, web-footed swimming birds
of the family Anatidae, esp. of the genera Anser and Branta, most of which are
larger and have a longer neck and legs than the ducks.
ganso
215.
turkey: a large, gallinaceous bird of the family Meleagrididae, esp.
Meleagris gallopavo, of America, that typically has green, reddish-brown, and
yellowish-brown plumage of a metallic luster and that is domesticated in most
parts of the world
pavo
Verbs:
Verbos:
216.
cover: to place something over or upon, as for protection, concealment, or
warmth.
cubrir
217.
chill: to make something very cold but without freezing it.

enfriar
218.
drizzle: to pour in a fine stream

2005
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espolvorear
219.
measure:
to ascertain the extent, dimensions, quantity, capacity, etc., of,
esp. by comparison with a Standard.
medir
220.
place: to put something in a particular place, especially when you do it
carefully or deliberately.
colocar
221.
pure: to make food become a thick liquid by crushing fruit or cooked
vegetables in a small amount of water.
pisar
222.
remove: to move from a place or position; take away or off:

sacar
223.
reduce: to bring down to a smaller extent, size, amount, number, etc

reducir
224.
seed: to remove the seeds from (fruit).

quitar las semillas
225.
shake: to move or sway with short, quick, irregular vibratory movements.

agitar
226.
wrap: to fold or roll up.

envolver
Different ways of cutting:
Maneras diferentes de cortar:
227.
chop: to cut in pieces; mince (often fol. by up)

picar
228.
dice: to cut into small cubes.

cortar en dados
229.
fillet: a. to cut or prepare (meat or fish) as a fillet.

b. to cut fillets from.
filetear
230.
mince: to cut or chop into very small pieces.

picar, moler
231.
slice: to cut into slices; divide into parts.

rebanar
232.
shred: to cut or tear into small pieces, esp. small strips; reduce to shreds.

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cortar en juliana /
desmenuzar / picar / triturar
cooking methods:
233.
mtodos de coccin:
bake: to cook by dry heat in an oven or on heated metal or stones.

hornear
234.
boil: to heat water to the point where it forms bubbles and turns into steam
or vapour, at 100 C.
hervir
235.
braise: to cook (meat, fish, or vegetables) by sauteing in fat and then
simmering slowly in very little liquid.
estofar / dorar / brasear
236.
brown: to fry, saut, or scorch slightly in cooking

dorar
237.
fry: to cook in a pan or on a griddle over direct heat, usually in fat or oil.
freir
238.
grill: to broil on a gridiron or other apparatus over or before a fire.

grillar
239.
broil: to cook by direct heat, as on a gridiron over the heat or in an oven
under the heat.
grillar / asar
240.
roast: to cook (meat or other food) by direct exposure to dry heat, as on a
spit
asar / rostizar
241.
saut: to cook in a small amount of fat; pan-fry.

saltear
242.
scald: to parboil or blanch (fruit, vegetables, etc.).

escaldar / blanquear
243.
seal: to burn or char the surface of.

sellar
244.
sear: to burn or char the surface of.

sellar
245.
simmer: to cook or cook in a liquid at or just below the boiling point.

mijoter / cocinar a fuego lento

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246.
steam: to place food over boiling water so that it cooks in the steam.
cocinar al vapor
247.
stew: to undergo cooking by simmering or slow boiling.

guisar
food or dishes can be:
la comida puede estar:
248.
bitter: having a harsh, disagreeably acrid taste, like that of aspirin, quinine,
wormwood, or aloes.
amargo
249.
cold: having a relatively low temperature; having little or no warmth.

fro/a
250.
cooked: having been prepared for eating by the application of heat.

cocido/a
251.
hot: having or giving off heat; having a high temperatura.

caliente
252.
mild: not strong, spicy or bitter.

suave
253.
raw: not cooked.

crudo/a
254.
salty: containing or tasting of salt.

salado
255.
sour: having an acid taste, resembling that of vinegar, lemon juice, etc.; tart.
agrio
256.
spicy: having a strong taste because spices have been used to flavour it.
picante
257.
sweet: containing, or tasting as if it contains, a lot of sugar.

dulce
soups can be:

258.
las sopas pueden ser:

thick: heavy or viscous.
espesa
259.
clear: transparent; pellucid.

consom / caldo

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260.
creamy: resembling cream in consistency or taste; soft and smooth.

cremoso / sopa crema
different ways of beating:

261.
diferentes maneras de batir:
beat: to stir vigorously.

batir
262.
blend in: to add something and then mix.

agregar y mezclar
263.
blend: to mix smoothly and inseparably together.

mezclar
264.
cream: a. to form cream

batir crema
b. to work (butter and sugar, or the like) to a smooth, creamy mass.
ablandar
c. to skim (milk).
desnatar
265.
fold in: to mix in or add (an ingredient) by gently turning one part over
another.
incorporar con movimientos
envolventes
266.
mix: to add as an element or ingredient.

mezclar
267.
stir: to move a liquid or substance around, using a spoon or something
similar, in order to mix it thoroughly.
revolver
268.
whip: to beat (eggs, cream, etc.) to a froth with an eggbeater, whisk, fork, or
other implement in order to mix in air and cause expansion.
batir
269.
whisk: to mix liquids, eggs, etc. Into a stiff light mass, using a fork or a
special tool.
batir
foreign measurements:
270.
medidas extranjeras:
dash: a small amount of something that is added to something else.

2005
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pizca
271.
gallon: a unit for measuring liquid. In the UK it is equal to about 4.5 litres;
in the Us it is equal to about 3.8 litres. There are four quarts in a gallon.
galn
272.
ounce (oz.): a unit for measuring weight, 1/16 of a pound, equal to 28.35
grams.
onza
273.
pint (pt.): a unit for measuring liquids and some dry goods. There are 8
pints in a gallon, equal to 0.568 of a litre in the UK and 0.473 of a litre in the US.
pinta
274.
pound (lb.): a unit for measuring weight, equal to o.454 of a kilogram.

libra
275.
quart (qt): a unit for measuring liquids, equal to 2 pints or about 1.14 litres
in the UK and 0.94 of a litre in the US.
cuarto de galn
the kitchen:
276.
la cocina:
burner: the part of a cooker/stove that produces flame.
quemador / hornalla (arg.)
277.
dishwasher: a machine for washing dishes, kitchen utensils, etc.,
automatically.
lavavajillas
278.
grill: a grated utensil for broiling meat, fish, vegetables, etc., over a fire;
gridiron.
gratinador, parrilla, grill
279.
larder: a room or place where food is kept; pantry.

alacena, despensa
280.
oven: a chamber or compartment, as in a stove, for baking, roasting,
heating, drying, etc.
horno
281.
refrigerator: a box, room, or cabinet in which food, drink, etc., are kept
cool by means of ice or mechanical refrigeration.
heladera
282.
salamander: an oven usually heated from the top and bottom by gas, for
cooking, browning, and glazing food.
salamandra
2005
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283.
saut pan: a large shallow pan with a long handle, used for frying food in it.
sartn
284.
sink: a basin or receptacle, as in a kitchen or laundry, usually connected
with a water supply and drainage system, for washing dishes, clothing, etc.
pileta.
in the restaurant:
en el restorn:
285.
accompaniment: something that you eat, drink or use together with
something else.
acompaamiento
286.
bill (BrE) / check (AmE): a statement of money owed for goods or services
supplied.
Cuenta (arg.) / adicin
287.
bread basket: a basket or similar container for bread or rolls.

panera
288.
dessert plate: a small plate used for serving desserts.

plato de postre
289.
dinner plate: a big shallow plate used for serving the main course of a
meal.
plato playo
290.
dish of the day: the special meal that is prepared each day by a restaurant.
plato del da
291.
dessert: (AmE) cake, pie, fruit, pudding, ice cream, etc., served as the final
course of a meal.
postre
292.
garnish: something placed around or on a food or in a beverage to add
flavor, decorative color, etc.
guarnicin, decoracin
293.
goblet: a drinking glass with a foot and a stem but with no handle.
copa
294.
main course: the principal dish of a meal that goes after the starter and
before the dessert.
plato principal
295.
napkin: a small piece of cloth or paper, usually square, for use in wiping the
lips and fingers and to protect the clothes while eating.
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servilleta
296.
napkin ring: a ring or band of metal, wood, plastic, etc., through which a
folded napkin is inserted, often as part of a place setting.
servilletero
297.
pepper shaker (AmE) / pepperpot (BrE): a small box with perforations in
the top, for sprinkling pepper.
pimentero
298.
place mat: a mat set on a dining table beneath a place setting.

individual
299.
pudding: (BrE) the dessert course of a meal.

postre
300.
salt shaker (AmE) / saltcellar (BrE): a container for salt with a perforated
top to allow the salt to be shaken out.
salero
301.
soup dish: a deep plate used for serving liquids such as soups.
plato hondo
302.
starter (BrE) / appetizer (AmE): a small amount of food that is served
before the main course of a meal.
entrada
303.
tablecloth: a cloth for covering the top of a table, esp. during a meal.
mantel
304.
table wine: a wine that contains not more than 14 percent alcohol and is
usually served as an accompaniment to food.
vino de mesa
305.
tip: a small present of money given directly to someone for performing a
service or menial task; gratuity.
propina
306.
waiter/waitress: a person whose job is to serve customers at their tables in
a restaurant.
mozo/a (arg.) / mesero/a /
camarero/a
307.
wineglass: a drinking glass, as a goblet, having a foot and a stem and used
specifically for serving wine.
copa de vino

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30
drinks / beverages:
bebidas:
308.
beer: a bitter alcoholic drink made from malt and flavoured with hops.
There are many types of beer.
cerveza
a. draft b.
cerveza tirada
b. dark b.
cerveza negra
c. lager
cerveza rubia
ale
cerveza
309.
champagne: the sparkling, dry, white table wine from the region of
Champagne in France.
champn
310.
cider: an alcoholic drink made from the juice of apples.

cidra
311.
juice: a drink made from the liquid that comes from fruits or vegetables.
jugo (arg.) / zumo
312.
lemonade (BrE): a sweet fizzy drink made with lemon flavour.

limonada, gaseosa
313.
pop: a carbonated, flavored, and sweetened soft drink.

refresco / gaseosa
314.
soda: an effervescent beverage consisting of water charged with carbon
dioxide.
soda
315.
soft drink: a beverage that is not alcoholic or intoxicating and is usually
carbonated, as root beer or ginger ale.
refresco, gaseosa
316.
water: a transparent, odorless, tasteless liquid, a compound of hydrogen and
oxygen, H2O, freezing at 32F or 0C and boiling at 212F or 100C.
agua
a. running w.
agua corriente
b. mineral w.
agua mineral
c. sparkling w.
agua mineral con gas
d. fizzy w. (BrE).
e. drinking w.
agua potable
f. tonic w.
agua tnica
317.
wine: an alcoholic drink made from the juice of grapes that has been left to
ferment. There are many different kinds of wine.
vino
a. red wine
vino tinto
b. white wine:
vino blanco
c. sparkling wine
vino espumante
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d. ros wine:
spirits:
318.
vino rosado
bebidas alcohlicas:
advocaat: a Dutch liqueur made with brandy, sugar, and eggs.
licor de huevo
319.
brandy: a spirit distilled from wine or from the fermented juice of grapes or
of apples, peaches, plums, etc.
cognac, brandy
320.
gin: an alcoholic liquor obtained by distilling grain mash with juniper
berries.
ginebra / gin
321.
grappa: an unaged brandy, originally from Italy, distilled from the pomace
of a wine press.
grapa
322.
port: any of a class of very sweet wines, mostly dark-red, originally from
Portugal.
oporto
323.
rum: an alcoholic liquor or spirit distilled from molasses or some other
fermented sugar-cane product.
ron
324.
sherry: a fortified, amber-colored wine of southern Spain or any of various
similar wines made elsewhere.
jerez
a. sweet sh.
jerez dulce
b. dry sh.
jerez seco
325.
tequila: a strong liquor from Mexico, distilled from fermented mash of an
agave.
tequila
326.
vermouth: an aromatized white wine in which herbs, roots, barks, bitters,
and other flavorings have been steeped.
vermut
327.
vodka: an unaged, colorless, distilled spirit, originally made in Russia.

vodka
328.
whisky: a strong alcoholic drink made from malted grain. It is sometimes
drunk with water and/or ice.
whisky
2005
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.
breads:
329.
panes:
breadcrumbs: crumbs of bread, either dried or soft.
pan rallado
330.
brown bread: any bread made of flour darker in color than ordinary wheat
flour, esp. graham or whole wheat bread.
pan negro
331.
french bread / baguette/ french stick: a yeast-raised bread made of dough
containing water and distinguished by its thick, well-browned crust, usually made
in long, slender, tapered loaves.
pan francs, baguette
332.
panettone: an Italian yeast-leavened bread, traditionally eaten on holidays,
usually made with raisins, candied fruit peels, almonds, and brandy.
pan dulce
333.
rye bread: bread that is made either entirely or partly from rye flour, often
with caraway seeds.
pan de centeno
334.
white bread: any white or light-colored bread made from finely ground,
usu. bleached, flour.
pan blanco
335.
whole wheat bread / wholemeal bread: bread containing whole grains of
wheat.
pan integral
336.
(tin) loaf: bread which is baked in a rectangular tin.

pan de molde
337.
sliced bread: white or brown bread which its main ingredient is milk, and
which, after baked, is cut into slices.
pan lactal

2005
Glosario de cocina.
33

2005
Glosario de cocina.
34

2005
Glosario de cocina.
35
Contralistado
abadejo
ablandar
ablandar (manteca)
aceite
aceite de hgado de bacalao
aceite de lino
aceite de oliva
aceite vegetal
aceituna
acelga
acompaamiento
adicin
agitar
agregar y mezclar
agrio
agua
agua corriente
agua mineral
agua potable
agua tnica
aguacate
ajedrea
aj
ajo
alacena
albahaca
albaricoque
alcaravea
alcaucil
almeja
almendra
amargo
anan
anchoa
anguila
ans
apio
apunto
183. haddock
264. cream, to
264. cream, to
138. oil
138. cod-liver oil
138. linseed oil
138. olive oil
138. vegetable oil
67. olive
30. swiss chard
285. accompaniment
285. bill
225. shake, to
262. blend in, to
254. sour
316. water
316. running water
316. mineral water
316. sparkling water, fizzy water
316. drinking water
316. tonic water
47. avocado
116. savoir
94. chilli pepper
17. garlic
279. larder
89. basil
46. apricot
91. caraway
1. artichoke
196. clams
44. almond
248. bitter
76. pineapple
179. anchovy
182. eel
88. anise
9. celery
177. medium rare

2005
Glosario de cocina.
36
arndano
arenque
arroz
arroz salvaje
arveja
asar
asar
atn
ave de corral
avellana
avena
azafrn
azcar
azcar blanco
azcar en pancitos / terrones
azcar glas
azcar granulada
azcar impalpable
azcar lustre
azcar negra
bacalao
baguette
balanza
banana
batidora elctrica
batir
batir
batir crema
berenjena
berro
bife
blanquear
brandy
brasear
brcoli
caballa
cacahuete
cacao
cacerola
caf
calabacn
50. blueberry
185. herring
39. rice
41. wild rice
22. pea
240. roast, to
238. broil, to
193. tuna
213. fowl
60. hazelnut
38. oats
114. saffron
124. sugar
124. white sugar
124. sugar lumps or cubes
123. confectionerss sugar
124. granulated sugar
124. confectioners sugar, icing sugar
124. castor sugar
124. brown sugar
181. cod
331. french bread, baguette, French stick
155. weights
48. banana
144. electric beater
261. beat, to
268. whip, to; 269. whisk, to
264. cream, to
13. eggplant, 14. aubergine
36. water cress
166. steak
241. scald, to
319. brandy
234. braise, to
4. broccoli
186. ackerel
72. peanut
124. cocoa
152. saucepan
125. coffee
32. zucchini, 33.courgette

2005
Glosario de cocina.
37
calabaza
calamar
caldo
caliente
camarero/a
camarn
camarones
canela
cangrejo
caqui
cardamomo
carne de vaca
carne picada
castaa
castaa de par
caviar
cebada
cebolla
cebolla de verdeo
cebolln
centeno
cerdo
cereza
cerveza
cerveza
cerveza negra
cerveza rubia
cerveza tirada
chalote
champn
chauchas
chinchulines
chocolate
chuleta
cidra
cilantro
ciruela
ciruela pasa
clara
clavo de olor
cocido
29. squash
195. calamari
258. clear
251. hot
305. waiter/waitress
200. prawns
203. shrimps
96. cinnamon
197. crac
75. persimmon
92. cardamom
157. beef
163. minced meat
53. chestnut
51. Brazil nut
180. caviar
37. barley
21. onion
28. spring onion
95. chive
40. rye
160. pork
52. cherry
308. beer
307. ale
308. dark beer
308. lager
308. draft beer
26. shallot
309. champagne
3. green beans
174. chitterlings
123. chocolate
227. chop
310. cider
98. coriander
78. plum
79. prune
122. egg white
97. clove
178. well done

2005
Glosario de cocina.
38
cocido/a
cocinar a fuego lento
cocinar al vapor
coco
codorniz
coliflor
colocar
comino
conejo
consom
coac
copa
copa de vino
corazn
cordero
coriandro
cortar en dados
cortar en Juliana
costilla
crema
cremosa (sopa)
criadillas
crudo/a
cuadril
cuarto de galn
cubrir
cuchara
cuchara de Madera
cuchara de postre
cuchara de servir
cuchara de servir
cuchara sopera
cucharita
cuenta
crcuma
curry
damasco
dtil
decoracin
desmenuzar
desnatar (leche)
250. cooked
244. simmer, to
246. steam, to
54. coconut
208. quail
8. cauliflower
220. place, to
99. cumin
209. rabbit
259. clear
319. randy
293. goblet
307. wineglass
172. Herat
159. lamb
98. coriander
228. dice to
232. shred, to
164. Ribs
133. cream
260. creamy
174. chitterlings
253. raw
165. rump
275. quart
216, cover, to
153. spoon
153. wooden spoon
153. dessertspoon
153. tablespoon
153. serving spoon
153. soup spoon
153. teaspoon
286. bill / check
119. turmeric
100. curry
46. apricot
55. date
292. garnish
231. shred, to
264. cream, to

2005
Glosario de cocina.
39
despensa
dorar
dorar
dulce
durazno
echalota
endivia
endivia
enebro
eneldo
enfriar
entrada
envolver
escaldar
escalonia
escarola
esprrago
esptula
esptula de goma
espesa (sopa)
espinaca
estofar
estragn
faisn
filetear
frambuesa
frer
fro/a
fruta de la pasin
frutilla
galn
gambas
gambas
ganso
gaseosa
ginebra
grapa
grasa
grasa animal
grasa de cerdo
grasa de pella
279. larder
236. brown, to
234. braise, to
257. sweet
71. peach
26. shallot
15. chicory
15. endive
104. juniper berry
101. dill
217. chill, to
302. starter, appetizer
226. wrap, to
242. scald, to
26. shallot
15. endive
2. asparagus
150. palette knife
151. rubber spatula
258. thick
27. spinach
235. braise, to
117. tarragon
207. heasant
229. fillet, to
81. raspberry
237. fry, to
249. cold
70. passion fruit
82. strawberry
271. gallon
203. shrimps
200. prawns
214. goose
312. lemonade; 315. soft drink
320. gin
321. grappa
139. fat
139. animal fat
139. lard
139. suet

2005
Glosario de cocina.
40
grasa vegetal
gratinador
grill
grillar
grosella
guarnicin
guisante
guisar
habichuela verde
heladera
hervir
hgado
higo
hinojo
hinojo
hongo
hornalla
hornear
horno
huevo
huevo frito
huevo pasado por agua
huevos pochs
huevos revueltos
incorporar con movimientos envolventes
individual
integral
jamn
jengibre
jerez
jerez dulce
jerez seco
juda verde
jugo
kiwi
langosta
langostino
langostinos
laurel
lavavajillas
leche
139. vegetable fat

146. grill
278. grill
238. grill, to; 239. broil, to
57. gooseberry
292. garnish
22. pea
247. stew, to
3. green beans
281. refrigerator
234. boil, to
169. liver
56. fig
16. fennel
16. fennel seed
20. mushroom
276. Burner
233. bake, to
280. oven
122. egg
122. fried egg
122. boiled egg
122. boached egg
122. scrambled egg
265. fold in, to
298. place mat
42. whole wheat
158. ham
103. ginger
324. sherry
324. sweet sherry
324. dry sherry
3. grean beans
311. juice
61. kiwi
198. lobster
200. prawns
203. shrimps
90. bay leaf
277. dishwasher
131. milk

2005
Glosario de cocina.
41
leche condensada
leche descremada
leche en polvo
leche entera
leche evaporada
leche homogenizada
leche pasteurizada
lechuga
lengua
lenguado
libra
licor de huevo
liebre
lima
limn
limonada
lomo
macia
maz
mandarina
mango
man
manteca
mantel
mantequilla
manzana
margarina
medir
mejilln
mejorana
melocotn
meln
membrillo
menta
merluza
mesero/a
mezclar
mezclar
mijoter
molde
moler
131. condensed milk

131. skim milk/ skimmed milk
131. powdered milk
131. whole milk
131. evaporated milk
131. homogenized milk
131. pasteurized milk
19. lettuce
173. tongue
191. sole
274. pound
318. advocaat
206. hare
64. lime
63. lemon
312. lemonade
167. tenderloin
105. mace
11. corn
83. tangerine
65.mango
72. peanut
132. butter
303. tablecloth
131. butter
45. apple
140. margarine
219, measure, to
199. mussel
106. marjoram
71. peach
85. melon
80. quince
107. mint
184. hake
305. waiter/ waitress
263. blend, to
266. mix, to
245. simmer, to
143. cake tin
230. mince, to

2005
Glosario de cocina.
42
molinillo
mollejas
mora
morrn
mostaza
mozo /a
nabo
naranja
nuez
nuez moscada
olla
onza
oporto
organo
ostras
pacana (nuez)
palta
pan blanco
pan de centeno
pan de molde
pan dulce
pan francs
pan integral
pan lactal
pan negro
pan rallado
panceta
panera
papa
papaya
papel de aluminio
pargo
parrilla
parrilla
pato
pavo
peln
pepino
pera
perdiz
perejil
147. grinder
170. sweetbread
49. blackberry
23. pepper
130. mustard
306. waiter / waitress
32. turnip
68. orange
84. walnut
108. nutmeg
152. saucepan
272. ounce
322. port
109. oregano
201. oysters
74. pecan nut
47. avocado
334. white bread
333. rye bread
336. (tin) loaf
332. panettone
331. french bread, baguette, French stick
335. whole wheat bread, wholemeal bread
337. sliced bread
330. brown bread
329. breadcrumbs
156. bacon
287. bread basket
24. potatoes
69. papaya
141. aluminium foil
188. red snapper
278. grill
146. grill
212. duck
215. turkey
66. nectarine
12. cucumber
73. pear
205. partridge
111. parsley

2005
Glosario de cocina.
43
perifolio
pescadilla
picante
picar
picar
picar
pileta
pimentero
pimentn
pimienta
pimienta de cayena
pimienta de Jamaica
pimiento
pincel
pinta
pia
pisar
pizca
pltano
platija
plato de postre
plato del da
plato hondo
plato playo
plato principal
pollo
pomelo
postre
propina
puerro
pulpo
puretera
quemador
queso crema
queso rallado
quinoto
quitar las semillas
rabanito
rbano
rbano picante
rebanar
93. chervil
194. whiting
256. spicy
227. chop, to
230. mince, to
231. shred, to
284. sink
297. pepper shaker / pepper pot
110. paprika
112. pepper
121. cayenne
87. allspice
23. pepper
142. brush
273. pint
76. pineapple
221. pure, to
270. dash
77. plantain
187. plaice
288. dessert plate
290. dish of the day
301. soup dish
289. dinner plate
294. main course
211. chicken
58. grapefruit
291. dessert; 299. pudding
305. tip
18. leeks
204. octopus
149. masher
276. burner
135. cream cheese
137. grated cheese
62. kumquat
224. seed, to
25. radish
25. radish
34. horseradish
231. slice, to

2005
Glosario de cocina.
44
reducir
refresco
remolacha
repollitos de Bruselas
repollo
revolver
rin
rollo de cocina
romero
ron
rostizar
sacar
sal
salado
salamandra
salero
salmn
salpicar
saltear
salvia
sanda
sardina
sartn
sartn
sellar
servilleta
servilletero
sesos
soda
sopa crema
suave
t
tequila
termmetro
ternera
tomate
tomillo
trigo
triturar
trucha
trucha arco iris
223. reduce, to
313. pop; 315. soft drink
35. beetroot
5. Brussels sprouts
6. cabbage
267. stir, to
168. kidney
148. kitchen paper
113. rosemary
323. rum
239. roast, to
222. remove, to
127. salt
254. salty
282. salamander
300. salt shaker / saltcellar
189. salmon
218. drizzle, to
241. saut, to
115. sage
86. watermelon
190. sardine
283. saut pan
145. frying pan
243. seal, to; 244. sear, to
295. napkin
296. napkin ring
171. brains
314. soda
259. creamy soup
252. mild
129. tea
325. tequila
154. thermometer
161. veal
31. tomato
118. thyme
42. wheat
231. shred, to
192. trout
192. rainbow trout

2005
Glosario de cocina.
45
trucha marrn
trucha salmn
uva
vainilla
venado
verm
vieira
vinagre
vino
vino blanco
vino de mesa
vino espumante
vino rosado
vino tinto
vodka
vuelta y vuelta
whisky
yema
yogur
zanahoria
zapallito
zucchini
zumo
192. brown trout

192. salmon trout
59. grape
120. vanilla
210. venison
326. vermouth
202. scallops
130. vinegar
317. wine
317. white wine
317. table wine
317. sparkling wine
317. ros wine
317. red wine
327. vodka
176. rare
328. whisky
122. egg yolk
134. yogurt
7. carrot
32. zucchini, 33. courgette
33. zucchini; courgette
310. juice

2005
Glosario de cocina.
46
Bibliografa:
Diccionario de la Real Academia Espaola, vigsima segunda edicin.
Dictionary of English Language and Culture, Longman, England, 1993.
The Oxford Spanish Dictionary, Oxford University Press, USA, 1994.
Websters Encyclopedic Unabridged Dictionary of the English Language,1999.
www.lingolex.com
www.wordreference.com
www.yourdictionary.com

2005
Glosario de cocina.

Glosario de Cocina Correccion

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Glosario de Cocina Correccion

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Glosario de

fruits and nuts:

frutas frescas y secas

herbs and spices:

edible fats and oils:

grasas comestibles y aceites:

Melina Mazzoleni, Instituto de Enseanza en Lenguas Vivas J.R.Fernndez,

grinder: a machine or tool for grinding a solid substance into a powder.

beef: meat that comes from a cow

lamb: meat from a young sheep.

brains: (pl.) the brain of an animal, eaten as food.

heart: a firm rather dry variety meat, usually beef or veal.

tongue: the tongue of some animals cooked and eaten.

specification for cooked meats:

raw: uncooked, as articles of food

Melina Mazzoleni, Instituto de Enseanza en Lenguas Vivas J.R.Fernndez,

rare: cooked just slightly.

well done: thoroughly cooked, esp. until all redness is gone.

sole: a European flatfish, Solea solea, used for food.

Melina Mazzoleni, Instituto de Enseanza en Lenguas Vivas J.R.Fernndez,

venison: the flesh of a deer or similar animal as used for food.

chill: to make something very cold but without freezing it.

drizzle: to pour in a fine stream

Melina Mazzoleni, Instituto de Enseanza en Lenguas Vivas J.R.Fernndez,

remove: to move from a place or position; take away or off:

reduce: to bring down to a smaller extent, size, amount, number, etc

seed: to remove the seeds from (fruit).

shake: to move or sway with short, quick, irregular vibratory movements.

wrap: to fold or roll up.

Different ways of cutting:

Maneras diferentes de cortar:

chop: to cut in pieces; mince (often fol. by up)

dice: to cut into small cubes.

fillet: a. to cut or prepare (meat or fish) as a fillet.

mince: to cut or chop into very small pieces.

slice: to cut into slices; divide into parts.

Melina Mazzoleni, Instituto de Enseanza en Lenguas Vivas J.R.Fernndez,

bake: to cook by dry heat in an oven or on heated metal or stones.

brown: to fry, saut, or scorch slightly in cooking

grill: to broil on a gridiron or other apparatus over or before a fire.

saut: to cook in a small amount of fat; pan-fry.

scald: to parboil or blanch (fruit, vegetables, etc.).

seal: to burn or char the surface of.

sear: to burn or char the surface of.

simmer: to cook or cook in a liquid at or just below the boiling point.

Melina Mazzoleni, Instituto de Enseanza en Lenguas Vivas J.R.Fernndez,

stew: to undergo cooking by simmering or slow boiling.

food or dishes can be:

la comida puede estar:

cold: having a relatively low temperature; having little or no warmth.

cooked: having been prepared for eating by the application of heat.

hot: having or giving off heat; having a high temperatura.

mild: not strong, spicy or bitter.

raw: not cooked.

salty: containing or tasting of salt.

sweet: containing, or tasting as if it contains, a lot of sugar.

soups can be:

las sopas pueden ser:

clear: transparent; pellucid.

Melina Mazzoleni, Instituto de Enseanza en Lenguas Vivas J.R.Fernndez,

creamy: resembling cream in consistency or taste; soft and smooth.

different ways of beating:

diferentes maneras de batir:

beat: to stir vigorously.