Microsoft Word - CULINARY%20GLOSSARY[1].doc

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.