Essential Cooking Verbs and Culinary Techniques Vocabulary
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Basic Cooking Action Verbs
- Add: Añadir
- Decorate: Decorar
- Drain: Escurrir
- Grind: Moler
- Mix: Mezclar
- Grate: Rallar
- Beat: Batir
- Season: Sazonar
- Heat: Escalfar / Calentar
- Debone: Deshuesar
- Peel: Pelar
- Chop: Cortar
- Stir: Remover
- Melt: Derretir
- Sieve: Tamizar
- Pour: Verter
- Squeeze: Exprimir
- Toast: Tostar
- Stuff: Rellenar
- Dip: Sucar / Mojar
- Mince: Picar
- Serve: Servir
- Whisk: Montar
Food Preparation Questions and Associations
What do you usually sieve? Flour. What do you usually grind? Black pepper. Meat types you usually debone? Chicken, turkey, pork. Dairy products do you grate? Cheese, butter.
- Cut, chop, slice, dice, mince
- Liquid actions: beat, drain, pour, whisk, stir, melt
- Specific pairings: Debone--Salmon, Decorate--Cakes, Sieve--Pancakes, Stuff--Turkey
Advanced Culinary Techniques and Methods
- Baking: Hornear
- Macerating: Macerar
- Blanching: Escaldar
- Marinating: Marinar
- Boiling: Hervir
- Pan frying: Freír en sartén
- Braising: Brasear
- Pickling: Encurtir
- Broiling: Asar
- Poaching: Escalfar
- Browning: Dorar
- Pressure cooking: Cocinar a presión
- Caramelising: Caramelizar
- Roasting: Asar (en horno)
- Curing: Curar
- Sauteing: Saltear
- Deep-Frying: Freír
- Searing: Sellar
- Deglazing: Desglasar
- Simmering: Cocer a fuego lento
- Degreasing: Desgrasar
- Smoking: Ahumar
- Drying: Secar
- Spherification: Esferificar
- Dry roasting: Tostar en seco
- Steaming: Cocer al vapor
- Egg washing: Barnizar con huevo
- Stewing: Guisar
- Emulsifying: Emulsionar
- Stir frying: Saltear
- En papillote: Cocer en papillote
- Sweating: Sudar
- Fermenting: Fermentar
- Thickening: Espesar
- Flambering: Flambear
- Foaming: Espumar
- Freezing: Congelar
- Gelling: Gelificar
- Glazing: Glasear
- Grilling: Asar
- Infusing: Infusionar
- Low temperature cooking: Cocinar a baja temperatura
Culinary Questions and Answers
What is an ingredient used for thickening? Flour
What is your favourite meal that can be cooked in a pressure cooker? Ox tail, stews.
What ingredients can you steam? Fish, chicken...
What is the difference between sautéing and stir-frying? The heat level and the technique.
What can you boil? Vegetables, eggs, pasta, potatoes.
Name a pickled ingredient: Olives.
What is the difference between a poached and a boiled egg? The temperature and the time.