Glosary

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Carpaccio

Noun

A dish originally from Italy consisting of very thin slices of raw meat, usually beef, or fish

 

Caper

Noun

Is a small, dark green flower bud that is used as an ingredient to give a slightly sour taste to food

 

Chesse

Noun

A food made from milk, or from a milk like substance taken from plants, that can be either firm or soft and is usually yellow or white in color

 

Cream

Noun

The thick, yellowish white liquid that forms on the top of milk

 

Bread

Noun

A food made from flour, water, and usually yeast, mixed together and baked

 

Broccoli

Noun

A vegetable with a green stem or stems and a mass or several masses of flower buds at the top

 

Eggplant

Noun

An oval, purple vegetable that is white inside and usually eaten cooked

 

Beef

Noun

Is the flesh of cattle, cows

 

Anise

Noun

A Mediterranean plant with small, yellowish white flowers and seeds that taste of licorice, used to give this flavor to food and drink

 

Asparagus

Noun

A plant with pale green, juicy stems that are cooked and eaten as a vegetable

 

Cut

Verb

To break the surface of something, or to divide or make something smaller, using a sharp tool, especially a knife

 

Bake

Verb

To cook inside an oven, without using added liquid or fat

 

Grill

Verb

The surface in a stove that can be heated to very high temperatures and under wich you put food to be cooked

 

Grind

Verb

To make something into small pieces or a powder by pressing between hard surfaces

 

Heat

Verb

The quality of being hot or warm, or the temperature of something

 

Balsamic vinegar

Noun

A dark sweet Italian vinegar, stored in barrels (round wooden containers) to give it a particular taste

 

Parmesan

Noun

A type of very hard Italian cheese that is usually grated and eaten on Italian food

 

Nut

Noun

A small hard fruit with a very hard shell that grows on some trees

 

Portobello

Noun

A very large brown mushroom, used in cooking

 

Croquette

Noun

A small amount of mashed potato, fish, etc., shaped into a ball or tube, covered with breadcrumbs and fried

 

Meatloaf

Noun

Meat, onions, etc. that are cut into very small pieces, mixed together and shaped like a loaf of bread and then baked

 

Macerate

Verb

Macerate (something) to make something (especially food) soft by leaving it in a liquid; to become soft in this way

 

Totomoxtle

Noun

Dry, rough and brittle leaves that wrap the corn cob

 

Fines Herbes

Noun

A mixture of herbs used in cooking

 

Thyme

Noun

A plant with small leaves that have a sweet smell and are used in cooking as a herb

 

Bay leaf

Noun

The dried leaf of the bay tree that is used in cooking as a herb

 

Celery

Noun

A vegetable with long light-green stems that are often eaten raw

 

Gratin

Verb

A cooked dish that is covered with a layer of cheese or breadcrumbs

 

Tepache

Noun

Drink made from the fermentation of fruits in water. It is made throughout the country with pineapple peel and pulp, soaked in water with piloncillo that is left to ferment for several days.

 

Noodles

Noun

A long thin piece of pasta, used especially in Chinese and Italian cooking

 

 

References

 

Cocina, L. (s.f.). Tepache. Obtenido de https://laroussecocina.mx/palabra/tepache/

Cocina, L. (s.f.). Totomoxtle. Obtenido de https://laroussecocina.mx/palabra/totomoxtle/

Oxford. (s.f.). Oxford Learner Dictionaries. Obtenido de https://www.oxfordlearnersdictionaries.com/us/