Let’s cook!

This page just provides short explanations about terms you may have heard pertaining to cooking and some dishes you’ve tasted or read about. I’m hoping to provide a short recipe list for some of these meals so stay tuned. By the way, I got a lot of this stuff from the Student Companion book sold in Nigeria, dictionaries, romance novels and newspaper articles.


marinade: to soak in a mixture of wine, vinegar, oil, spices, etc for soaking meat, fish etc before cooking
baste: moisten meat by pouring fat or juices over it during cooking
barbecue: to cook on a grill
sauté: fried quickly in a little hot fat
stir-fry: fry rapidly while stirring
simmer: bubble or boil gently
curry: to prepare or flavor with a curry sauce (meat, vegetables, etc cooked in a spicy sauce usually served with rice)
fillet: a boneless piece of meat or fish; to remove bones from (fish or meat); undercut of sirloin (fillet steak)
bake: to become cooked or cook in dry heat especially in an oven
grill: to cook on a device on a cooker for radiating heat downwards
spice: flavor (food) with aromatic or pungent vegetable substance
jerk: cure (beef) by cutting it in long slices and drying it in the sun
pickle: preserve in or treat in pickle (food especially vegetables preserved in brine, mustard, vinegar, etc)
roast: cook (food especially meat) in an oven or by open heat
caviar: pickled roe of fish (sturgeon, beluga)
fricassee: pieces of meat served in a thick sauce
jacket potato: potato baked in its skin
mousse: meat or fish puree made with whipped cream
aspic: clear meat jelly made from meat juices and served with or around eggs, fish, etc
fish fry: fish fried in batter and eaten with fried potato chips
puree: smooth pulp of vegetables or fruit;
Balti: type of Pakistani curry usually cooked and served in a dish (wok)
whip: beat (cream or eggs) into a froth
kebab: pieces of meat, vegetables, etc cooked on a skewer
zabaglione: Italian dessert of whipped and heated egg yolks, wine and sugar
pepperoni: beef and pork seasoned with pepper
glace: (of fruit especially cherried) preserved in icing
soufflé: light spongy sweet or savory dish usually made with stiffly beaten egg whites and gelatin
chop: thick slice of meat (pork or lamb) usually including a rib
knead: work into a dough, paste, etc by pummeling
kipper: fish especially a herring split, salted, dried and usually smoked; cure a herring thus
hors d’oeuvre: food served as an appetizer at the start of a meal
escalope: thin slice of boneless meat especially veal
taco: Mexican dish of meat especially in a folded tortilla (thin, flat Mexican maize cake eaten hot)
braise: stew slowly with a little liquid in a closed container
souse: immerse in pickle
soup: liquid food made in boiling meat, fish or vegetables
soy sauce: sauce from pickled Soya beans
gravy: juices exudated from meat during and after cooking
meringue: sugar, whipped egg-whites etc baked crisp
pastrami: seasoned smoked beef
season: flavor food etc with salt, herbs, etc
pate: paste of mashed and spiced meat or fish
pasta: dried flour paste in various shapes e.g. lasagna or spaghetti
garnish: decorate food
dumpling: ball of dough boiled in stew or containing applet etc
pasty: pie of met, jam etc enclosed in paste and baked without a dish
gateau: large, rich cream cake served in slices
omelet: beaten eggs fried and often folded around a savory filling
scampi: large prawns
dough: thick mixture of flour etc and liquid for baking
cake: mixture of flour, butter, eggs, sugar etc baked in the oven and often iced and decorated.
rissole: cake of spiced minced meat coated in breadcrumbs and fried
fish cake: breaded cake of fish and mashed potato usually fried
hamburger: cake of minced beef usually eaten in a soft bread roll
ham: upper part of a pig’s leg salted and dried or smoked for food
beefsteak: thick slice of beef for grilling or frying
cure: preserve (meat, fruit etc) by salting, drying, etc
currant: small, seedless dried grape
curd cheese: soft, smooth cheese made from skimmed milk curds
quince: acid, pear-shaped fruit used in jams
jam: conserve of boiled fruit and sugar
conserve: keep from harm or damage especially for later uses
consommé: clear soup from meat stock
stock: liquid basis for soup etc made for stewing bones, vegetables, etc
stuffing: mixture used to stuff food especially before cooking
milk shake: drink of whisked milk, flavoring
whisk: whip (cream, eggs etc)
brandy butter: mixture of brandy, butter and sugar
fruit cake: cake containing dried fruit
luncheon meat: tinned meat loaf of pork
loaf: other food made in the shape of a loaf and cooked
marmalade: preserve of citrus fruits usually oranges
mayonnaise: thick creamy dressing of egg-yolks, oil, vinegar, etc used on cold food
meat loaf: minced meat usually molded and baked
meat ball: small round ball of minced meat
milk pudding: pudding especially of rice baked with milk
pudding: savory dish containing flour, suet etc or any of various sausages stuffed with oatmeal, spices, blood,

etc
stew: cook by long simmering in a closed vessel
tartar sauce: sauce of mayonnaise and chopped gherkins, capers
caper: bramble-like shrub whose pickled buds used especially in sauces
gherkin: pickled cucumber
Russian salad: salad of mixed diced vegetables with mayonnaise
dice: cut into small cubes
salad: cold mixture usually raw vegetables often with a dressing
rare: (of meat) cooked so that the inside is still red and juicy; underdone
dressing: a sauce especially of oil and vinegar etc for salads
ratatouille: dish of stewed onions, vegetables, tomatoes, aborigines and peppers
samosa: fried triangular pastry containing spiced vegetables or meat
saveloy: seasoned dried smoked sausage
taramasalata: pate made from roe with olive oil, seasoning
tofu: curd of mashed Soya beans
treacle or molasses: syrup
corned: preserved in salt or brine
truffle: sweet made of chocolate mixture covered with cocoa
fruit cocktail: diced fruit salad
Cornish pasty: pastry envelope containing meat and vegetables
cornflake: breakfast cereal of toasted maize flakes
toast: sliced bread browned on both sides by radiant heat
vinaigrette: salad dressing of oil, wine, vinegar and seasoning
vinegar: sour liquid got from malt, wine, cider, etc by fermenting and used as a condiment for pickling
waffle: small crisp batter cake often eaten with syrup
batter: mixture of flour, eggs and milk or water used for pancakes, waffles, etc
battered: coated in butter and deep-fried
deep-fry: immerse in boiling fat to cook
potato crisp: potato sliced thinly, fried and sold in packets
croquette: ball of breaded and fried mashed potato/fish or meat
crisp bread: thin crisp biscuit of crushed rye usually eaten with cheese
water biscuit: thin crisp usually unsweetened biscuit
Yorkshire pudding: baked batter eaten with roast beef
poppadam: thin, crisp spiced bread eaten with curry
pottage: thick soup
porridge: dish of oatmeal or cereal boiled in water or milk
pot roast: piece of meat cooked slowly in a covered dish
pretzel: crisp knot-shaped salted biscuit
veggie burger: flak cake like a hamburger but containing vegetables or soy protein instead of meat

hot dog: hot sausage in a soft roll
cheeseburger: hamburger with cheese in or on it
scotch broth: meat soup with pearl barley
scotch egg: hard-boiled egg in sausage meat
sausage: seasoned meat (minced) etc in a cylindrical edible skin
sausage roll: sausage meat in a pastry roll
pastry: dough of flour, fat and water used as a base and covering for pies
pila(u)(f): Oriental dish of steamed rice with meat, spices, vegetables etc (From Middle East or India)
quiche: open pie filled with a mixture of eggs and milk with bacon, cheese, etc
pie: baked dish of meat, fish, fruit etc usually with a top and base of pastry
pancake: thin flat cake of fried batter usually rolled up with a filling
mill: grind (corn); produce (flour) or hull (seeds) in a mill
sauerkraut: German dish of pickled cabbage
risotto: Italian savory dish of rice dish cooked in stock
lemon curd/cheese: creamy conserve made from Lemons
coq-au-vin: casserole of chicken pieces in wine
cassata: ice cream containing fruits and nuts
casserole: cook or in a casserole ( covered heat-proof dish for cooking food in an oven)
cassoulet: ragout of meat and beans
ragout: meat stewed with vegetables and highly seasoned
rock cake: small rough-surfaced spicy currant bun
bun: small sweet bread roll or cake often with dried fruit
sandwich: two or more slices of bread with a filling; layered cake with jam or cream
crumpet: flat, round soft unsweetened cake usually toasted and eaten with butter on it
flan: open pie made of pastry or cake containing a filling
goulash: highly seasoned Hungarian stew of meat and vegetables and paprika
hot pot: casserole of meat and vegetables topped with potato
coleslaw: dressed salad of sliced raw cabbage
spaghetti Bolognese: spaghetti with meat and tomato sauce
strudel: thin leaved pastry rolled around a filling and baked
parfait: rich iced pudding of whipped cream, eggs etc; layers of ice crème, meringue
parkin: cake of ginger, oatmeal, treacle, etc
oatcake: thin oatmeal biscuit
wheat meal: flour made from wheat with some of the bran and germ removed
white sauce: sauce of flour, melted butter and milk or cream
trifle: dessert of sponge cake with custard, jelly, fruit, cream, etc
korma: Indian dish made with meat and cream
scone: small cake of flour, fat and milk, baked quickly
muesli: breakfast food of crushed cereals, dried fruits, nuts etc eaten with milk
muffins: light flat round sponge cake heated toasted and buttered
gruel: liquid food of oatmeal etc boiled in milk or water
canapé: small piece of break or pastry with a savory topping
cannelloni: tubes of pasta stuffed with a savory mixture
Rusk: slice of bread rebaked as a light biscuit
halva: confection of sesame flour and honey
vichyssoise: creamy soup of leeks and potatoes
confection: dish or delicacy made with sweet ingredients
broth: thin soup of meat or fish stock
brandy-snap: crisp rolled ginger bread wafer usually filled with cream
pork pie: pie of minced pork etc eaten cold
candy floss: fluffy mass of spun sugar especially around a stick
galantine: white meat boned, stuffed, spiced etc and served cold
flambé: (of food) covered in brandy (or alcohol), lit and allowed to burn briefly
vermicelli: pasta in long slender threads or shreds of chocolate as cake decoration, etc
Victoria sponge: sandwich sponge cake with a jam filling
poach: cook (an egg) without its shell in or over boiling water or cook (e.g.. fish, pear) by simmering in a small amount of liquid
hollandaise sauce: creamy sauce of melted butter, egg-yolks, vinegar, etc
puff pastry: leaved pastry made light and fluffy by rolling and folding the dough many times
scramble: cook (eggs) by stirring them in a pan over heat or mix indiscriminately
short crust: type of crumbly pastry
crouton: small cube of fried or toasted bread served with soup
Danish pastry: yeast cake topped with icing, fruits, nuts, etc
tart: open pastry case containing jam etc or pie with a fruit or other sweet filling
schnitzel: escalope of veal
spam: tinned meat made from ham
Spanish : omelet with chopped vegetables in the mix
cottage pie: dish of minced meat topped with mashed potato
chili con carne: dish of chilli-flavoured mince and kidney beans
chop suey: Chinese style dish of meat fried with vegetables and rice
teriyaki: Japanese dish of steak, fish, chicken or shellfish with garlic or ginger then, broiled and/or grilled over charcoal
chow mein: Chinese style dish of fried noodles with shredded meat or shrimps and vegetables
Christmas pudding: rich boiled pudding of flour, suet and dried fruits
choux pastry: very light pastry enriched with eggs
ploughman’s lunch: meal of bread and cheese with pickle and salad
Bakewell tart: open pastry case lined with jam and filled with
tournedos: small round thick cut from a fillet of beef
flapjack: cake made from oats, butter and honey/syrup or a thick pancake almond paste
Baklava: rich sweetmeat of flaky pastry, honey and nuts
baked beans: baked haricot beans usually tinned with tomato sauce
Bain : pan of hot water holding a pan containing sauce etc for slow heating
soda bread: bread leavened with baking soda
spring roll: Chinese fried pancake filled with vegetables
steak: thick slice of meat (especially beef) or fish usually grilled or fried or cut for stewing or braising
sweet and sour: cooked in a sauce containing sugar and vinegar, or lemon
sweetbread: pancreas or thymus of an animal especially as food
sweetcorn: sweet flavored maize kernels
sweetmeal: sweetened wholemeal
sweetmeat: small fancy cake or sweet dish or course of a meal
syrup: sweet sauce of sugar dissolved in boiling water or condensed sugar cane juice, molasses, treacle
Swiss roll: cylindrical sponge cake with a jam, etc filling
syllabub: dessert of flavored, sweetened and whipped cream or milk; dish of cream mixed vigorously with sugar, wine, fruit juice etc until stiff
sundae: ice cream with fruits, nuts, syrup, etc
summer pudding: pudding of soft fruit pressed in a bread case; sweet dish of berries covered with pieces of bread soaked in their juice.
rollmop: rolled uncooked pickled herring fillet
roly poly pudding: pudding made of a rolled strip of suet pastry covered with jam etc and boiled or baked
roulade: rolled piece of meat, sponge, etc with a filling
rum baba: sponge cake soaked in rum
tutti frutti: ice cream containing small pieces of mixed glace fruit
chapatti: flat thin cake of unleavened bread
tempura: Japanese dish of fish, shellfish, etc fried in batter
sorbet: frozen sweet food made from water, sugar and fruit juice
tzatziki: Greek dish of yoghurt with cucumber
wafer: thin, light crisp sweet biscuit
Welsh rabbit: dish of melted cheese etc on a toast
wiener schnitzel: veal cutlet breaded, fried and garnished
bhaji: Indian dish of fried vegetables or small flat cake or ball of vegetables fried in batter
charbroil: grill (meat etc) on a rack over charcoal
ciabatta: type of moist aerated Italian bread made with olive oil
bouillabaise: strong tasting soup or stew made of fish
coulis: fruit puree thin enough to pour
pakora: piece of cauliflower, carrot or other vegetable coated in seasoned batter and deep fried
marron glace: chestnut preserved in syrup
marshmallow: soft sticky sweet made of sugar, albumen, gelatin, etc
marzipan: paste of ground almonds, sugar, etc used in confectionery
mash: crush (potatoes etc) to a pulp
mulligatawny: soup with hot spices in it from India
moussaka: Greek dish of minced meat, aubergines, etc
mousse: dessert of whipped cream, eggs usually flavored with fruit or chocolate
bagel: hard bread roll in shape of a ring
Battenberg: oblong sponge cake usually of two colors and covered with marzipan
bath bun: round spiced bun with currants usually iced
pita: flat hollow unleavened bread which can be split and filled
pizza: Italian dish of a layer of dough baked with a topping of tomatoes, cheese
cheese: food made from milk curds; cake of this with rind
chutney: hot tasting mixture of fruit, vinegar, sugar and spices eaten with curry, cold meat, cheese etc
ravioli: Italian dish of small squares of pasta filled with meat, cheese usually served with a sauce
rasher: thin slice of bacon
cauliflower cheese: cauliflower cooked and served with cheese sauce
couscous: North African dish of crushed wheat or coarse flower steamed over broth often with meat or fruit added
Pemmican: North Indian dish of dried lean meat beaten and mixed into cakes
Irish stew: dish of mutton boiled with potato, onions and other vegetables
bstilla: crisp sweet sour pie of paper-thin circles of pastry layered between savory fillings and quickly fried
blancmange: cold sweet dish like jelly made with milk in a mold
blanch: prepare food especially vegetables by putting it briefly in boiling water
bubble and squeak: cooked potato and cabbage that is mixed and fried
macaroni cheese: dish of macaroni with cheese sauce
paella: Spanish dish of rice, saffron chicken, fish and vegetables cooked and served in a pan
mincemeat: mixture of dried fruit and peel, sugar, chopped apples and fat that is usually cooked in pastry especially as mince pies
peach Melba: sweet dish made with ice cream, peaches and raspberry sauce
pearl barley: barley ground into small round grains used in soups
pease pudding: dish of dried peas soaked and boiled till they are soft usually served with boiled beef or ham
fool: cold light pudding of crushed cooked fruit mixed with cream or custard
fondue: dish of melted cheese usually mixed with wine and other ingredients into which pieces of bread are dipped; dish of hot oil or other liquid into which pieces of meat, fish are dipped
fondant: soft sweet that melts in the mouth
banana split: sweet dish of banana cut in half along its length and filled with ice cream, fruits, nuts, etc
biscuit: small flat thin piece of pastry baked till it is crisp: type of bread roll usually eaten with gravy
croissant: roll with a curved shape made of light pastry.
rissole: cake of minced meat coated in breadcrumbs and fried
vol-au-vent: small puff pastry with meat, fish etc in a rich sauce
white sauce: sauce of flour, melted butter and milk or cream
cock-a-leekie: Scottish soup of boiling fowl and leeks
Béarnaise sauce: rich thick sauce with egg yolks
jugged hare: hare cooked in liquid in a covered dish
kedgeree: cooked dish of rice, fish, eggs and sometimes onions all mixed together.
lasagna: dish made from pasta and containing meat sauce, tomatoes and cheese
macaroon: small flat cake/biscuit made with crushed almonds or coconut
maple syrup: syrup made by evaporating maple sap or dissolving maple sugar
bir(iani)(yani): Indian rice dish with meat, fish or vegetables and spices
burrito: Mexican dish made with a tortilla folded around meat, beans or cheese filling
gumbo: thick soup made with meat, fish and okra
Black Forest gateau: chocolate sponge with cherries and whipped cream
haggis: Scottish dish of offal boiled in a sheep’s stomach with suet, oatmeal, etc
bisque: rich soup especially of lobster
minestrone: Italian dish of soup containing vegetables and pasta, beans or rice
millefeuille: rich cake of puff pastry, split and filled with jam, cream etc
marmite: thick brown spread made from yeast and vegetable extract
pate de foie gras: fatted goose liver pate
piccalilli: pickle of chopped vegetables, mustard and hot spices
crème brulee: baked cream or custard pudding coated with caramel
crepe suzette: small dessert pancake flamed in alcohol
charlotte: pudding of stewed fruit covered with bread
knickerbocker glory: ice cream served with fruit etc in a tall glass
bortsch: Russian soup of beetroot, cabbage
éclair: small elongate iced cake of choux pastry filled with cream
Eccles cake: round cake of pastry filled with currants
garibaldi: biscuit containing a layer of currants
French dressing: salad dressing of seasoned vinegar and oil
custard: pudding or sweet sauce of eggs or flavored corn flour and milk
crepe: thin pancake with a savory of sweet filling
duchesse potatoes: mashed potatoes mixed with egg, baked or fried and served as small cakes or used as piping
filo pastry: leaved pastry like strudel pastry
dolma: East European delicacy of spiced rice or meat wrapped in vine or cabbage leaves
au gratin: cooked with a crust of bread crumbs or melted cheese
jambalaya: dish from the Southern US containing rice and sea food
Reuben sandwich: American sandwich made with salt beef, Swiss cheese and sauerkraut
beef tea: stewed beef extract for invalids
jelly roll: long thin cake that is rolled up with jam or cream inside
Madeira cake: kind of plain yellow sponge cake
bouillon: clear soup made by boiling meat and vegetables with water
bouillon cube: solid piece of dried meat or vegetables used in soups
mornay: cheese flavored white sauce
nacho: tortilla chip usually topped with melted cheese and spices etc
nougat: sweet made from sugar or honey, nuts and egg whites
macedoine: mixed vegetables or fruit especially diced or jellied

gnocchi: Italian dish of small cooked balls made mostly of potato or flour and served with a sauce
chowder: thick soup made with fish and vegetables
mint sauce: mint leaves chopped and mixed with vinegar and sugar usually eaten with lamb
profiterole: small hollow choux bun usually filled with cream and covered with chocolate
butterscotch: brittle toffee made from butter, brown sugar, etc
French toast: bread dipped in egg and milk and then fried
ratafia: almond flavored biscuit
Turkish delight: sweet of flavored gelatin coated in powdered sugar
mull: warm (wine or beer) with added sugar, spices etc
doner kebab: spiced lamb cooked on a spit and served in slices often with pita bread
cobbler: fruit pie with thick pastry on top
cobbler: stewed fruit or meat topped with scones
simnel cake: rich fruit cake usually with a marzipan layer and decoration
lobscouse: sailors’ dish of meat stewed with vegetables and ship’s biscuit
liverwurst: type of cooked sausage made mainly of liver
brioche: type of sweet bread made with flour, eggs and butter
jelly: soft solid substance made from sweetened fruit juice and gelatin
barley sugar: solid sweet substance made from pure sugar
squab pie: pie of mutton, pork, onions and apples
cuchifrito: American Spanish dish of cubed pork dipped in batter and deep fried
tamale: Mexican food made of seasoned meat and maize flour steamed and baked in maize husks
kromesky: minced meat or fish rolled in bacon and fried
knish: dumpling of flaky dough filled with cheese etc and baked or fried
julienne: clear soup of vegetables cuts in thin strips and cooked in meat broth
Pinole: flour made from parched cornflour especially mixed with sweet flour of mesquite beans, sugar, etc
sashimi: Japanese dish of garnished raw fish in thin slices
succotash: dish of green maize and beans boiled together
grenadine: dish of veal or poultry fillets trimmed, larded and glazed
carbonade: rich beef stew made with onions and beer
cruller: small cake made of dough containing eggs, butter, sugar etc twisted or curled and fried in fat
sushi: Japanese snack of cold rice flavoured and garnished
sukiyaki: Japanese dish of sliced meat fried with vegetables and sauce
colcannon: Irish and Scottish dish of cabbage and potatoes boiled and pounded
sloppy joe: hot open sandwich usually on a whole bread or bun with seasoned, chopped or smoked meat in a spicy sauce
smetane sauce: sauce with sour cream, white wine and onions and seasoned with salt and pepper that is served with chicken, veal etc.