1st Quart

Guía práctica de vocabulario

Inglés Técnico Culinario
 Tabla de contenidos
Sections
I. The Kitchen

II. Chef’s Uniform

III. Culinary Verbs

IV. Cooking Methods

V. Cutlery

VI. Utensils ans Gadgets

VII. Pots, Pans and Containers

VII. Table Setting

IX. Classical Cuts

X. Ingredients

XI. Measure Units

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1st Quart Guia de Vocabulario es un compendio de
información básica recopilada y diagramada por la Chef
y facilitadora Gal Benítez.

La nueva diagramación del material está pensada con el

fin de orientar a los alumnos e incentivarlos a la
construcción del conocimiento.

En las diferentes secciones de la guía se ha dispuesto el

vocabulario requerido según el programa para el 1er
trimestre de la materia Inglés Técnico Culinario del
Instituto Superior High Training Educational Institute.

Octubre 2011

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The Kitchen

4
 Extractor
Hood

Burner

Oven Stove / Knob

Range

Stainless Steel
Kitchen Table

5
 Refrigerator
/ Fridge

Sink

Bakery
Oven Freezer

Refrigerator
Bakery
Oven Rack

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1. Diswasher 12. Dish Towel 25. Electric Can
2. Diswasher 13. Trash compactor Opener
Detergent 14. Cabinet 26. Cookbook
3. Diswashing liquid 15. Microwave oven 27. Refrigerator
4. Faucet 16. Kitchen counter 28. Freezer
5. Sink 17. Cutting Board 29. Ice Maker
6. Garbage Disposal 18. Canister 30. Ice Tray
7. Sponge 19. Stove/ Range 31. Refrigerator
8. Scouring Pad 20. Burner 32. Kitchen Table
9. Pot scrubber 21. Oven 33. Placemat
10. Dish rack 22. Potholder 34. Kitchen Chair
11. Paper towel 23. Toaster 35. Garbage Pail /
holder 24. Spice Rack Garbage Can

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 Chef’s hat

Neckerchief
White Chef’s
Jacket

Apron

Chef’s pants

Shoes
Alibaba.com.cn image

Dishcloth Teatowel
(to clean) (to dry)

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Culinary Verbs

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To Add To Serve
To Beat To Slice
To Shake To Spread
To toss To Spoon
To Brown To Sprinkle
To Carve To Stuff
To Chop (to mince) To Stir
To Cook To Whip
To Crumble To Whisk
To Cut To Poach
To Divide To Pour
To Drain To Put
To Mash To Remove

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Cooking Methods

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Bake Parboil
Barbecue Parcook
Blanch Poach
Boil Pressure-fry
Braise Reduce
Broil Roast
Deep-Fry Sauté
Deglaze Sear
En Papillote Simmer
Flambé Stir-Fry
Fry / Pan-fry Steam
Glaze Stew
Griddle Sweat
Grill Thicken
Toast

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Cutlery

13
Chef’s knife Filleting knife Boning knife Paring knife
French’s Knife
Cook’s Knife

14
 Blade Handle

Spine

Cutting Edge

Tip Bolster Rivet

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 Cheese and
Tomato knife

Cheese knife
For softcheese

Cheese knife
for hardcheese

Cheese knife
for parmesan

Cheese knife

Santoku

Nakiri

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 Cleaver

Carving
knives

Steak knife

Pastry Slicer

Bread Slicer

Ham Slicer

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 Oyster knife

Clam knife

Utility knife

Salmon knife

Honing Steel

Knife sharpener

Whetstone

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Utensils and Gadgets

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 Straight Spatula
Pastry Spatula

Offset Spatula

Slotted Spatula

Perforated
Spatula

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 Cake knife

Sandwich Spreader

Scraper

Multi-purpose
Scraper &
Chopper

21
 Mandoline
Slicer

Pizza Wheel

Melon Ballers
Parisienne - Noisette

Chopper

22
Vegetable
peeler

Julianne
Peeler

Zester

Chanel Knife
Canelle Knife

Butter Curler

Apple Corer

23
 Box
Grater

Grater

Fine
Zester /
Grater

Rotary Fish
Grater Scaler

24
 Apple
Divider

Fruit corer

Lemon
Squeezer

Cherry /
Olive Pitter

Citrus
Squeezer /
Juicers

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 Strainer

Colander

China Cap Chinois

26
Drum sieve

Sifter /
Dredger

Salad
Spinner

Food Mill

Discs

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Basting Two-pronged
Tongs Turner Fork
Brush
Carving Fork

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Rolling Pin

Whisk

Pastry / Cookie
Spatula

Pastry Brush

Cake Tester /
Needle

Dough
Blender

Pastry Bag
and Tubes Pastry
Cutters

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 Scale

Measuring Measuring
Cup Spoons

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 Ladle

Solid Spoon

Slotted
spoon

Skimmer

Pasta Server

Ice-cream
Scoop

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Pot, Pans & Containers

32
Stock Pot

Double
Boiler

Saucepan

Brazier

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Sauté pan

Skillet

Cast Iron
Skillet

Fish Frying
Pan

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Fish Poacher

Sugar Pan

Crêpe Pan

Griddle

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 Bake Pan

Roasting Pan

Hotel Pan

Sheet Pan

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 Pasta
Can Openers
Machine

Stand Mixer

Food
Slicer
Processor

37
 Soufflé Dish/
Ramekins

Pot de
Crème Cup

Terrine Dish

Gratin Dish

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 Cake Tin Charlotte
Mould

Angel Kugelhopf
Food Mould
Cake Tin

Dariole Brioche
Moulds Mould

Paté Mould/ Tart Tin

Raised pie Mould

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Table Setting

1. Napkin 9. Salad Plate

2. Water Glass 10. Salad Fork
3. Wine Glass 11. Dinner Fork
4. Bread Plate 12. Dinner Knife
5. Bread Knife 13. Dessert Spoon
6. Soup Bowl 14. Coffee Cup
7. Soup Spoon 15. Saucer
8. Dinner Plate

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Classical Cuts

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French English Measure
Allumette Matchstick 5 a 6 cm. x 3 a 4 mm
Paille 5 a 6 cm x 2 mm
Julienne Double Matchstick 5 - 6 cm x 1 – 2 mm
Batonette French Fry 6 a 8 cm. x 5 mm
Parmentier French Fry 1 cm x 1 cm x 1 cm
Paysanne Triangles or spheres 1 a 2 mm x 1 cm. x 1
cm
Small Dice 6 a 7 mm x 6 a 7 mm
(square baton)
Macedoine 3 a 4 mm x 3 a 4 mm
Brunoise Square matchstick 1 a 2 mm x 1 a 2 mm
Rondelle Slice 2 mm thick
Mirepoix Chop 1 cm. x 1 cm.
Haché Mince
Emincer 2 mm thick
Tourné 7 sides

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Ingredients

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 Kiwi :
Apple: Kumquat :
Apricot: Lemon :
Asian Pear: Lime :
Banana : Loquat :
Blackberry : Mandarin Orange :
Blood Orange : Mango :
Blueberry : Nectarine :
Cactus Pear or Prickly Pear : Orange :
Cantaloupe : Papaya :
Carambola or Star Fruit : Passion Fruit :
Cherry : Peach :
Chirimoya : Pear :
Clementine : Pineapple :
Cloudberry : Plantaim :
Coconut : Plum :
Coquito : Pomegranate :
Cranberry : Pumpkin :
Currant (Black, White, Red) : Quince :
Date : Raisin (black, golden):
Dried Currant: Rapsberry :
Fig : Rhubard :
Strawberry :
Finger Banana or Lady Fingers :
Tamarind :
Gooseberry :
Ugly Fruit :
Grape :
Whortleberry:
Grapefruit :
Morillo / Sour cherry:
Guava :
Tangerine:
Honeydew :
Watermelon :

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Bell pepper (red, yellow, green):
Artichoke: Leaf Beet / Spinach beet:
Arugula: Leek:
Asparagus: Lettuce:
Avocado: Luzerme:
Beet Root: Mushroom:
Borecole: Onion:
Brussels Sprouts: Potato:
Cabbage: Pumpkin:
Broccoli: Radicchio:
Carrot: Radish:
Cauiliflower: Red Cabbage:
Celeriac: Red Onion:
Celery: Savoy Cabbage:
Chicory: Shallot:
Chinese Cabbage: Spinach:
Chives: Spinach leaves:
Cornsalad: Sugar Beet:
Courgette / Marrow / Zucchini: Swede:
Cress: Sweet Potato:
Eggplant / Aubergine: Tomato:
Endive: Turnip:
Fennel: Watercress:
Garlic: White Cabbage:
Cucumber: Yam:
Green Onion / Scallion: Yellow Squash:
Hot Pepper / Chili: Yucca:

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Angelica: Marjoram:
Basil: Mint:
Bay Leaves: Oregano:
Chervil / curly-leaf pasrley: Parsley:
Citronella / Lemon grass: Rosemary:
Coriander / Cilantro: Sage:
Dill: Savory:
Juniper: Spearmint:
Linden: Tarragon:
Mace: Thyme:

Allspice: Coriander:
Anise seed: Cumin:
annatto: Fennel seeds:
Mustard: Ground Ginger:
Caraway: Nutmeg:
Cardamom: Saffron:
Cinnamon: Star anise:
Cloves: Turmeric:
Vanilla:
Vanilla bean:

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Navy beans: Ful medames:
flageolet beans: Mung beans:
Soissons: Aduki beans:
Pinto beans: Butter beans:
Kidney beans / red beans: Lima beans:
Cannelloni beans: Broad / Fava / Horse beans:
Chickpeas: Field / Tick beans:
Black beans: French beans:
Black-eyed peas: (Black / White) soja beans:
Borlotti beans:

Mangetouts: (green / browns) Continental lentils:

Snow peas: Red lentils:
Sugar peas: Puy lentils:
Peas in their pods: Yellow lentils:
Okra: (yellow / green) peas:
Broad beans: field / garden pea or pea:
Bobby beans: Spil lentil:
French beans:
Thai beans:

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 Aduki bean sprout:
Alfalfa sprouts:
Chickpea sprouts:
Lentil sprout:
Mung bean sprouts:
Wheat berry sprout:

Amaranth:
Oats:
Barley: Quinoa:
Wheat: Rice:
Buckwheat: Rye:
Canary Grass: Sorghum:
Durum Wheat:
Soybean:
Maize / Corn:

Pine nut / pignoli:

Bazil nut: Pistachio:
Cashew: Poppy seeds:
Chestnut: Pumpkin seeds:
Peanut:
Sesame seeds:
Hazelnut:
Macadamia: Sunflower seeds:
Pecan: Almond:
Walnut:
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 Butter:
Buttermilk:
Cheese:
Cream:
Cream Cheese:
Eggs:
Ice Cream:
Milk:
Sour Cream:
Yogurt:

Catsup / Ketchup: Pepper:

Chocolate:
Coffee: Prepared Mustard:
Honey: Salt:
Lard: Shortening:
Margarine: Sugar:
Mayonnaise: Syrup:
Oil: Tea:
Paprika: Vinegar:

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 Measure Units
US Measures

1 fluid ounce = 29,57 ml

2 Tablespoon = 1 fluid ounce
1 cup = 8 fluid ounces
1 Pint = 16 fluid ounces
1 Quart = 32 fluid ounces
1 Gallon = 128 fluid ounces / 3.8 Liters

UK Measures / Imperial System / Avoirdupois Weight

1 Pound = 454 grams

1 Kilogram = 2.2 pounds
1 Pound = 16 ounces
1 fluid ounce = 28,41 ml
1 Ounce = 28.35 gr
1 Gallon = 153.7 fluid ounces/ 4.5 Liters

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 Images

http://sophisticatedstudent.com

http://www.oxo.com/

http://www.wusthof.com/

http://www.cuisinart.com/

Eng. Chef Vanessa Gonzalez Doval’s guidebook

Free sources

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