MULTILINGUAL CULINARY GLOSSARY Prepared by: The students of ΣΤ2 (7th Primary School of Agii Anargiri), the students of the Primary School of Pexiora, France and the students of” I. Asan “ College, Caracal, Romania.
ENGLISH/FRENCH/GREEK /ROMANIAN
English Boil To cook in a
French
Greek
Romanian
bouillir
Βράζω
A fierbe
Feta fromage
Τυρί φέτα
Brânză Feta
Frire
Τηγανίζω
A prăji
Broyer
Τρίβω στον A rade
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
τρίφτη
small pieces
Grill To cook on a
griller
rack directly over hot
Ψήνω στη
A face un
σχάρα
grătar
Αλέθω
A râşni
coals or other heat source. Grind To reduce food Moudre to small particles.
Photo
Marinate –soak foods
Mariner
Μαρινάρω
A marina
Mayonnaise
Μαγιονέζα
Maioneză
Fondre
Λιώνω
A topi
Emincer
Κάνω κιμά
A toca
Origan
Ρίγανη
Oregano
Μαϊντανός
Pătrunjel
Rộtir
Ψήνω
A frige
Sauter
Σωτάρω
A sota
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 Persil sweet and fresh flavor.
Roast –Cook with dry heat.
Sauté To cook quickly in a pan on top of the stove until the food is browned.
Sift To pass dry
Sasser de la
ingredients through a
farine
Κοσκινίζω
A cerne
Σιγοβράζω
A clocoti
Βγάζω την
A curăţa de
πέτσα
piele
Γεμίζω
A umple
mesh sifter.
Simmer To cook
Faire bouillir ả
liquid just below a boil. petit feu Tiny bubbles just begin to break the surface.
Skin To remove the
Ốter la peau
skin of a food, such as poultry or fish, before or after cooking. Stuff (stuffed) Fill a cavity in food with another food.
Farci
(γεμιστός)