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Glosario de Cocina correccion.doc
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Glosario de Cocina
PAGE 46
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.zanahoria8. 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 plantendivia / achicoria
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.
maiz12. 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.
pepino13. 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 curly-edged 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: escarola16. 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.
hinojo17. 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.
hongo21. 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 cookerychalote / 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.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 vegetableRemolacha
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
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
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 pear-shaped 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
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
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 receptacleframbuesa
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
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 pulpsanda
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.
canela
97. clove: the dried flower bud of a tropical tree, Syzygium aromaticum, of the myrtle family, used whole or ground as a spiceclavo 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
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 marjoramorgano
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.
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 foodhuevo
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 commerciallycaf
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
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
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:
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, fry-pan, 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
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 cowcarne 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
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:
achuras(arg.)/despojos/entraas:
168. 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:
puntos de coccin:
175. raw: uncooked, as articles of foodcrudo
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.
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
mariscos:
195. 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
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
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:
aves:
211. 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 worldpavo
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 streamespolvorear
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, etcreducir
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.cortar en juliana / desmenuzar / picar / triturar
cooking methods:
mtodos de coccin:
233. 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 cookingdorar
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 spitasar / 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
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:
las sopas pueden ser:
258. thick: heavy or viscous.espesa
259. clear: transparent; pellucid.consom / caldo
260. creamy: resembling cream in consistency or taste; soft and smooth.cremoso / sopa crema
different ways of beating:
diferentes maneras de batir:
261. 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 creambatir 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:
medidas extranjeras:
270. dash: a small amount of something that is added to something else.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:
la cocina:
276. 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
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.
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
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).
agua mineral con gas
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
d. ros wine:
vino rosado
spirits:
bebidas alcohlicas:
318. 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
.breads:
panes:
329. 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
SHAPE \* MERGEFORMAT
SHAPE \* MERGEFORMAT
Contralistado
abadejo183. haddock
ablandar264. cream, to
ablandar (manteca) 264. cream, to
aceite138. oil
aceite de hgado de bacalao138. cod-liver oil
aceite de lino138. linseed oil
aceite de oliva138. olive oil
aceite vegetal138. vegetable oil
aceituna67. olive
acelga30. swiss chard
acompaamiento285. accompaniment
adicin285. bill
agitar225. shake, to
agregar y mezclar262. blend in, to
agrio254. sour
agua316. water
agua corriente316. running water
agua mineral316. mineral water
agua mineral con gas316. sparkling water, fizzy water
agua potable316. drinking water
agua tnica316. tonic water
aguacate47. avocado
ajedrea116. savoir
aj94. chilli pepper
ajo17. garlic
alacena279. larder
albahaca89. basil
albaricoque46. apricot
alcaravea91. caraway
alcaucil1. artichoke
almeja196. clams
almendra44. almond
amargo248. bitter
anan76. pineapple
anchoa179. anchovy
anguila182. eel
ans88. anise
apio9. celery
apunto177. medium rare
arndano50. blueberry
arenque185. herring
arroz39. rice
arroz salvaje41. wild rice
arveja22. pea
asar240. roast, to
asar238. broil, to
atn193. tuna
ave de corral213. fowl
avellana60. hazelnut
avena38. oats
azafrn114. saffron
azcar124. sugar
azcar blanco124. white sugar
azcar en pancitos / terrones124. sugar lumps or cubes
azcar glas123. confectionerss sugar
azcar granulada124. granulated sugar
azcar impalpable124. confectioners sugar, icing sugar
azcar lustre124. castor sugar
azcar negra124. brown sugar
bacalao181. cod
baguette331. french bread, baguette, French stick
balanza155. weights
banana48. banana
batidora elctrica144. electric beater
batir261. beat, to
batir268. whip, to; 269. whisk, to
batir crema264. cream, to
berenjena13. eggplant, 14. aubergine
berro36. water cress
bife166. steak
blanquear241. scald, to
brandy319. brandy
brasear234. braise, to
brcoli4. broccoli
caballa186. ackerel
cacahuete72. peanut
cacao124. cocoa
cacerola152. saucepan
caf125. coffee
calabacn32. zucchini, 33.courgette
calabaza29. squash
calamar195. calamari
caldo258. clear
caliente251. hot
camarero/a305. waiter/waitress
camarn200. prawns
camarones203. shrimps
canela96. cinnamon
cangrejo197. crac
caqui75. persimmon
cardamomo92. cardamom
carne de vaca157. beef
carne picada163. minced meat
castaa53. chestnut
castaa de par51. Brazil nut
caviar180. caviar
cebada37. barley
cebolla21. onion
cebolla de verdeo28. spring onion
cebolln95. chive
centeno40. rye
cerdo160. pork
cereza52. cherry
cerveza308. beer
cerveza307. ale
cerveza negra308. dark beer
cerveza rubia308. lager
cerveza tirada308. draft beer
chalote26. shallot
champn309. champagne
chauchas3. green beans
chinchulines174. chitterlings
chocolate123. chocolate
chuleta227. chop
cidra310. cider
cilantro98. coriander
ciruela78. plum
ciruela pasa79. prune
clara122. egg white
clavo de olor97. clove
cocido178. well done
cocido/a250. cooked
cocinar a fuego lento244. simmer, to
cocinar al vapor246. steam, to
coco54. coconut
codorniz208. quail
coliflor8. cauliflower
colocar220. place, to
comino99. cumin
conejo209. rabbit
consom259. clear
coac319. randy
copa293. goblet
copa de vino307. wineglass
corazn172. Herat
cordero159. lamb
coriandro98. coriander
cortar en dados228. dice to
cortar en Juliana232. shred, to
costilla164. Ribs
crema133. cream
cremosa (sopa)260. creamy
criadillas174. chitterlings
crudo/a253. raw
cuadril165. rump
cuarto de galn275. quart
cubrir216, cover, to
cuchara153. spoon
cuchara de Madera153. wooden spoon
cuchara de postre153. dessertspoon
cuchara de servir153. tablespoon
cuchara de servir153. serving spoon
cuchara sopera153. soup spoon
cucharita153. teaspoon
cuenta286. bill / check
crcuma119. turmeric
curry100. curry
damasco46. apricot
dtil55. date
decoracin292. garnish
desmenuzar231. shred, to
desnatar (leche)264. cream, to
despensa279. larder
dorar236. brown, to
dorar234. braise, to
dulce257. sweet
durazno71. peach
echalota26. shallot
endivia15. chicory
endivia15. endive
enebro104. juniper berry
eneldo101. dill
enfriar217. chill, to
entrada302. starter, appetizer
envolver226. wrap, to
escaldar242. scald, to
escalonia26. shallot
escarola15. endive
esprrago2. asparagus
esptula150. palette knife
esptula de goma151. rubber spatula
espesa (sopa)258. thick
espinaca27. spinach
estofar235. braise, to
estragn117. tarragon
faisn207. heasant
filetear229. fillet, to
frambuesa81. raspberry
frer237. fry, to
fro/a249. cold
fruta de la pasin70. passion fruit
frutilla82. strawberry
galn271. gallon
gambas203. shrimps
gambas200. prawns
ganso214. goose
gaseosa312. lemonade; 315. soft drink
ginebra320. gin
grapa321. grappa
grasa139. fat
grasa animal139. animal fat
grasa de cerdo139. lard
grasa de pella139. suet
grasa vegetal139. vegetable fat
gratinador146. grill
grill278. grill
grillar238. grill, to; 239. broil, to
grosella57. gooseberry
guarnicin292. garnish
guisante22. pea
guisar247. stew, to
habichuela verde3. green beans
heladera281. refrigerator
hervir234. boil, to
hgado169. liver
higo56. fig
hinojo16. fennel
hinojo16. fennel seed
hongo20. mushroom
hornalla276. Burner
hornear233. bake, to
horno280. oven
huevo122. egg
huevo frito122. fried egg
huevo pasado por agua 122. boiled egg
huevos pochs122. boached egg
huevos revueltos 122. scrambled egg
incorporar con movimientos envolventes265. fold in, to
individual298. place mat
integral42. whole wheat
jamn158. ham
jengibre103. ginger
jerez324. sherry
jerez dulce324. sweet sherry
jerez seco324. dry sherry
juda verde3. grean beans
jugo311. juice
kiwi61. kiwi
langosta198. lobster
langostino200. prawns
langostinos203. shrimps
laurel90. bay leaf
lavavajillas277. dishwasher
leche131. milk
leche condensada131. condensed milk
leche descremada131. skim milk/ skimmed milk
leche en polvo131. powdered milk
leche entera131. whole milk
leche evaporada131. evaporated milk
leche homogenizada131. homogenized milk
leche pasteurizada131. pasteurized milk
lechuga19. lettuce
lengua173. tongue
lenguado191. sole
libra274. pound
licor de huevo318. advocaat
liebre206. hare
lima64. lime
limn63. lemon
limonada312. lemonade
lomo167. tenderloin
macia105. mace
maz11. corn
mandarina83. tangerine
mango65.mango
man72. peanut
manteca132. butter
mantel303. tablecloth
mantequilla131. butter
manzana45. apple
margarina140. margarine
medir219, measure, to
mejilln199. mussel
mejorana106. marjoram
melocotn71. peach
meln85. melon
membrillo80. quince
menta107. mint
merluza184. hake
mesero/a305. waiter/ waitress
mezclar263. blend, to
mezclar266. mix, to
mijoter245. simmer, to
molde143. cake tin
moler230. mince, to
molinillo147. grinder
mollejas170. sweetbread
mora49. blackberry
morrn23. pepper
mostaza130. mustard
mozo /a306. waiter / waitress
nabo32. turnip
naranja68. orange
nuez84. walnut
nuez moscada108. nutmeg
olla152. saucepan
onza272. ounce
oporto322. port
organo109. oregano
ostras201. oysters
pacana (nuez)74. pecan nut
palta47. avocado
pan blanco334. white bread
pan de centeno333. rye bread
pan de molde336. (tin) loaf
pan dulce332. panettone
pan francs331. french bread, baguette, French stick
pan integral335. whole wheat bread, wholemeal bread
pan lactal337. sliced bread
pan negro330. brown bread
pan rallado329. breadcrumbs
panceta156. bacon
panera287. bread basket
papa24. potatoes
papaya69. papaya
papel de aluminio141. aluminium foil
pargo188. red snapper
parrilla278. grill
parrilla146. grill
pato212. duck
pavo215. turkey
peln66. nectarine
pepino12. cucumber
pera73. pear
perdiz205. partridge
perejil111. parsley
perifolio93. chervil
pescadilla194. whiting
picante256. spicy
picar227. chop, to
picar230. mince, to
picar231. shred, to
pileta284. sink
pimentero297. pepper shaker / pepper pot
pimentn110. paprika
pimienta112. pepper
pimienta de cayena121. cayenne
pimienta de Jamaica87. allspice
pimiento23. pepper
pincel142. brush
pinta273. pint
pia76. pineapple
pisar221. pure, to
pizca270. dash
pltano77. plantain
platija187. plaice
plato de postre288. dessert plate
plato del da290. dish of the day
plato hondo301. soup dish
plato playo289. dinner plate
plato principal294. main course
pollo211. chicken
pomelo58. grapefruit
postre291. dessert; 299. pudding
propina305. tip
puerro18. leeks
pulpo204. octopus
puretera149. masher
quemador276. burner
queso crema135. cream cheese
queso rallado137. grated cheese
quinoto62. kumquat
quitar las semillas224. seed, to
rabanito25. radish
rbano25. radish
rbano picante34. horseradish
rebanar231. slice, to
reducir223. reduce, to
refresco313. pop; 315. soft drink
remolacha35. beetroot
repollitos de Bruselas5. Brussels sprouts
repollo6. cabbage
revolver267. stir, to
rin168. kidney
rollo de cocina148. kitchen paper
romero113. rosemary
ron323. rum
rostizar239. roast, to
sacar222. remove, to
sal127. salt
salado254. salty
salamandra282. salamander
salero300. salt shaker / saltcellar
salmn189. salmon
salpicar218. drizzle, to
saltear241. saut, to
salvia115. sage
sanda86. watermelon
sardina190. sardine
sartn283. saut pan
sartn145. frying pan
sellar243. seal, to; 244. sear, to
servilleta295. napkin
servilletero296. napkin ring
sesos171. brains
soda314. soda
sopa crema259. creamy soup
suave252. mild
t129. tea
tequila325. tequila
termmetro154. thermometer
ternera161. veal
tomate31. tomato
tomillo118. thyme
trigo42. wheat
triturar231. shred, to
trucha192. trout
trucha arco iris192. rainbow trout
trucha marrn192. brown trout
trucha salmn192. salmon trout
uva59. grape
vainilla120. vanilla
venado210. venison
verm326. vermouth
vieira202. scallops
vinagre130. vinegar
vino317. wine
vino blanco 317. white wine
vino de mesa317. table wine
vino espumante317. sparkling wine
vino rosado317. ros wine
vino tinto317. red wine
vodka327. vodka
vuelta y vuelta176. rare
whisky328. whisky
yema122. egg yolk
yogur134. yogurt
zanahoria7. carrot
zapallito32. zucchini, 33. courgette
zucchini33. zucchini; courgette
zumo310. juice
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.comwww.wordreference.comwww.yourdictionary.comMelina Mazzoleni, Instituto de Enseanza en Lenguas Vivas J.R.Fernndez, 2005
Glosario de cocina.