A Variety Of Cooking Terms

Because of the variance and diversity of cuisine around the world, and even within one country, amongst different population groups, different names are given to the same food or style of cooking. As this book is not limited to any specific country or culture, I think it is quite appropriate to present different terms given by different people.

  • Aubergine, Brinjal, Eggplant
  • Bouillon, Broth, Stock
  • Bouquet garni, Bunch of herbs
  • Butter lettuce, Round lettuce
  • Calamari, Squid
  • Capsicum, Bell pepper, Sweet pepper
  • Chowder, Soup, Stew (Usually seafood)
  • Cilantro, Coriander, Danjha
  • Consomme, Clear soup
  • Crackers, Biscuits
  • Croutons, Cubes of fried bread
  • Dutch oven, Large copper alloy saucepan
  • Fold in, Gently turn mixture over with spoon or spatula
  • Garbanzo beans, Chickpeas, Pinto beans
  • Gumbo, Soup thickened with okra pods
  • Hummus, Chickpea dip with Tahinna
  • Julienne, Cut into thin strips
  • Legumes, Pulses, Beans, Lentils and Peas
  • Lima beans, Butter beans
  • Mangetout, Snow peas
  • Mignonette lettuce, Little gem lettuce
  • Paprika, Mild red pepper
  • Pared, Skinned
  • Pilaf, Rice dish
  • Roux, Butter and flour sauce
  • Salsa, Relish, Sauce
  • Saute, Quick fry with little oil, Stirfry
  • Schnitzel, Escalopes - usually veal
  • Shallots, Scallion, Spring onions
  • Shredded, Grated
  • Shuck, Shelled oysters or mussels
  • Skillet, Frying pan
  • Tahini, Sesame seed butter
  • Tofu, Soy bean curd
  • Wok, Rounded cooking pot

    • Zucchini, Courgette, Baby marrow, Summer squash

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