TRILINGUAL CULINARY GLOSSARY Prepared by: The students of ΣΤ2 (7th Primary School of Agii Anargiri) and the students of the Primary School of Pexiora, France.
ENGLISH/FRENCH/GREEK
English Boil -To cook in a
French
Greek
bouillir
Βράζω
Feta fromage
Τυρί φέτα
Frire
Τηγανίζω
Broyer
Τρίβω στον τρίφτη
griller
Ψήνω στη σχάρα
liquid heated until it is bubbling.
Feta cheese Greek cheese
Fry -To cook food by submerging the whole food item in hot oil or fat.
Grate –break into small pieces
Grill - To cook on a rack directly over hot coals or other heat source.
Photo
Grind - To reduce
Moudre
Αλέθω
Mariner
Μαρινάρω
Mayonnaise
Μαγιονέζα
Fondre
Λιώνω
Emincer
Κάνω κιμά
Origan
Ρίγανη
Persil
Μαϊντανός
food to small particles.
Marinate –soak foods in a seasoned liquid before cooking. Often for 24 hours to 48 hours. Mayonnaise - A sauce made from oil, egg yolks, and lemon juice Melt - Heating a food until it becomes liquid.
Mince - To chop food into small pieces. Oregano - A type of herbground, or fresh.
Parsley - A herb with a sweet and fresh flavor.
Rộtir
Ψήνω
Sauter
Σωτάρω
Sift - To pass dry
Sasser de la
Κοσκινίζω
ingredients
farine
Roast –Cook with dry heat.
Saute - To cook quickly in a pan on top of the stove until the food is browned.
through a mesh sifter.
Simmer - To cook
Faire bouillir ả
liquid just below a
petit feu
Σιγοβράζω
boil. Tiny bubbles just begin to break the surface.
Skin - To remove
Ốter la peau
Βγάζω την πέτσα
Farci
Γεμίζω (γεμιστός)
the skin of a food, such as poultry or fish, before or after cooking. Stuff (stuffed) Fill a cavity in food with another food.