FOOD

Humans eat a wide variety of foodstuffs derived directly or indirectly from vegetable or animal sources.

All the structures belonging to an agricultural concern and used as

Farmstead dwellings or in its operation.

Mushrooms Vegetable that grows in damp cool places; its edible varieties are
served as condiments or as an ingredient in a variety of foods.

Seaweed Usually aquatic vegetables used in cooking or as dietary supple-

ments; they are primarily produced and eaten by the Japanese.

Plant substances, often of exotic origin, used primarily for their fla-
Spices vor and pungency to enhance the taste of various recipes.

Condiments Natural or artificial substances used in cooking to bring out the

flavor in a dish or to complement it.

Herbs Aromatic fresh or dried plants used separately or mixed to bring

out the flavor of recipes; they often make excellent infusions.

Cereal Plants that are often cultivated on a large scale; their grains have
been a major food staple for humans and certain domestic animals
for centuries.
Smooth paste made with cocoa and sugar, extensively used in
Chocolate making candy and pastry and often eaten plain, as bars or squar

Sugar Sweet-tasting foodstuff derived from certain plants; the most com-
mon varieties of sugar come from sugarcane and sugar beets

Fats and Animal or vegetable fatty acids in solid or liquid form generally
used to cook, flavor, thicken or preserve foods.
oils

Variety meat Edible parts of slaughter animals, apart from the meat.

Wild animals that can legally be hunted and eaten as food; includes
Game large and small game animals and game birds.
 Term that refers to barnyard fowl, most of which have been do-
Poultry mesticated for centuries and are now mass-produced.

Eggs Foodstuff that female fowl, especially hens, produce by laying; there
are many ways of preparing them: e.g., soft-boiled, scrambled and
in omelettes.

Delicatessen Foodstuff made from the meat (usually pork) or offal of various
animals; among the many different varieties, some can be con-
sumed as is, some are cooked.

Mollusks Usually marine-dwelling, soft-bodied invertebrates; some have

shells and are sold live.

Crusta- Aquatic invertebrates having a carapace over their bodies; they are
sold live, frozen (raw or cooked) or canned.
ceans

Cartilaginous Fish with skeletons made of cartilage rather than bones; their flesh
usually contains no bon
fishes

Bony fishes Fish with smooth flat scales and a rigid skeleton; the various species
make up the largest group of fish.

Supermar- A large self-service store that sells food and various everyday
household goods; the part accessible to shoppers is surrounded by
service areas reserved for storage and for preparing and preserving
ket merchandis

Vegetables Plants used as foodstuffs; a simple way to classify vegetables is to

group them according to their edible part. The sweet fruit category
of plants constitutes another food category (fruits).
 Bulb vegetables
 Tuber vegetables
 Stalk vegetables
 Leaf vegetables
 Inflorescent vegetables
 Fruit vegetables
 Root vegetables

Legumes
The main edible part of  Peas
these pod-shaped fruits  Dolichos beans
is their seeds, consumed  Lupine
 Alfalfa
fresh, dried or sprouted;
 Peanut
if dried, they often re-
 Lentils
quire soaking before  Broad beans
they can be cooked  Beans
Usually sweet vegetables, primarilyconsumed at breakfast, as a
Fruits snack or for dessert, and used extensively in pastry and candy mak-
ing.
 Berries
 Stone fruits
 Dry fruits
 Pome fruits
 Citrus fruits
 Melons
 Tropical fruits

Cereals that have been processed in various ways to make ground

Cereal (flour, semolina), unground (rice) or manufactured products (bread,
products pasta, noodles).
 Flour and semolina
 Bread
 Pasta
 Asian noodles
 Rice

Coffee and Aromatic beverages derived from ground beans (coffee) or dried
plants (tea, herbal tea) that are combined with boiling water.
infusions  Coffee tea
 Herbal teas

Dairy Foods produced by processing fresh milk; they are used daily in
Western countries, where they are known for their high calcium
products content.
 Yogurt
 Ghee
 Butter
 Cream
 Milk
 Fresh cheeses
 Goat’s-milk cheeses
 Pressed cheeses
 Blue-veined cheeses
 Soft cheeses

Meat
  Cuts of beef
 Cuts of veal
 Cuts of lamb
 Cuts of pork

Flesh of slaughter ani-

mals, consumed as food;
a distinction is usually
made between red meat,
such as beef and lamb,
and white meat, such as
veal and pork.

Farmstead fˈɑːmstɛd

vegetable garden: Building where poultry are hive:

vɛʤtəbəl ɡɑːd(ə)n housed; a distinction is often hˈaɪv
Huerta made between laying units and colmena
Land where edible plants are fattening units. Shelter constructed to house a
grown to feed the household farmyard: bee colony that produces honey
hen house: fˈɑːmjɑːd and pollinates fruit trees.
hɛn haʊs corral fruit tree: frut tri
gallinero Open area around which the Árbol de frutas
farm buildings are situated.
Tree that bears edible fruit, usu- Cowshed: Barn: bɑrn
ally intended for human con- kˈaʊːʃɛd granero
sumption. establo Building used mainly to store
sheep shelter: Building where bovines are harvested crops, straw and hay.
ʃip ˈʃɛltər housed; the animals are often Hayloft:
refugio de ovejas separated by age or type (raised hˈeɪːlɒft
Building where ovines (rams and for meat or for milk). pajar
ewes) are housed; these sheep Dairy: Part of the barn, often the equiv-
are raised mainly for their meat ˈdɛri alent of an attic, where hay is
and wool, and sometimes for lechería stored to protect it from bad
their milk. Room where milk is stored and weather.
greenhouse: ˈgrinˌhaʊs refrigerated before it is col-
invernadero lected; it is also the place where
Structure with translucent walls milk is converted into butter and
where vegetables are grown un- other by-products.
der controlled conditions that Meadow:
promote their growth. mˈedəʊ
orchard: ˈɔːtʃəd prado
huerta Ground covered in grass, which
Land planted with fruit trees. the farmer mows to produce
Enclosure: ɛnˈkloʊʒər fodder (hay, alfalfa, etc.) for cat- fence:
recinto tle. fɛns
Fenced-in space where animals fodder corn: cerca
can move about. fˈɒdrə kɔrn Wooden or metal barrier used to
pigsty: pˈɪgstaɪː maíz forrajero delimit a section of land so it can
pocilga Variety of corn used as cattle be used for a particular purpose.
Building used to house pigs, feed. permanent pasture:
usually raised to be slaughtered. Farmhouse: ˈpɜrmənənt pˈɑːstʃə
fˈɑːmhaʊːs pasto permanente
casa de Campo Fenced-in grassy tract of land set
Bunker silo: House where the farmer and the aside for cattle to graze on.
bˈʌŋkə sˈaɪləʊː farmer’s family live.  Horse hɔrs caballo
Refugio ornamental tree:  Ox ɑks buey
Long flat structure used to store ɔːnəmˈentl tri  Calf kɑːf becerro
silage; filling it requires no spe- árbol ornamental  Sheep ʃip oveja
cialized equipment. Tree planted for decorative pur-  Goat goʊt cabra
tower silo: poses.  Cow kaʊ vaca
ˈtaʊərsˈaɪləʊ: fallow:
silo de la torre fˈæləʊː
Cylindrical structure used to machinery shed: barbecho
store silage; it is always filled məˈʃinəri ʃɛd Arable land temporarily left un-
from the top, using a specially cobertizo de maquinaria sown to allow the soil to replen-
constructed apparatus. Building usually meant to house ish its reserves
farm machinery.
.
Mushrooms ˈmʌʃrumz
chanterelle
shatuoroal
cuerda
Pleasantly fragrant and valued
by gourmets, especially those
in Europe; it is served most of-
ten with meat or omelettes.
cultivated mushroom
kˈʌltɪvɛɪːtɪd ˈmʌʃrum
seta cultivada
The most widely cultivated and
consumed mushroom; it is
eaten raw, in salads or with
dips, or cooked, primarily in
sauces and on pizza.
delicious lactarius
delicious lak,téarieas
delicioso lactario
Secretes an orange milk when
broken open; it is used primar-
ily in spicy sauces, especially in
Spain and the south of France.
edible boletus
édibl boulíts
boleto comestible
Squat, it can grow up to 25 cm
in height and diameter; it is
usually cooked in oil, braised or
served in an omelette.
enoki mushroom
e-nouki mAssrum
seta enoki
Long-stemmed, soft-fleshed
resistant mushroom very popu-
lar in Asia; it is eaten raw, in sal-
ads, or cooked, in soups and
Oriental dishes.
green russula
grin ˈrʌsələ
russula verde
Its white brittle flesh has an
aroma of hazelnut; it can be
eaten raw or cooked, prefera-
bly grilled.
morel
mar,el
morel
The darker the specimen, the
more flavorful its thin fragrant
flesh; it should be thoroughly
cooked to eliminate toxic sub-
stances.
oyster mushroom
oistear mAssrum
seta de ostra
Grows on trees or on dead
wood; its soft white flesh is a
valued ingredient in sauces,
where it can substitute for the
cultivated mushroom.
royal agaric
roeal ái,gaerek
agárico real
Equally flavorful raw or cooked,
it has been famous since an-
cient times; it is not to be con-
fused with the poisonous fly
agaric, which it resembles.
shiitake mushroom
sií,tak mAssrum
hongo shii,taekae
The equivalent of the cultivated
mushroom in Japan, where it is
widely grown for use in Oriental
dishes and sauces and for its
therapeutic value.
 truffle wood ear
trafol wuedt iear
trufa oreja de madera
Underground mushroom hard Its tasteless gelatinous flesh is
to find and perceived as a lux- popular in Asia; it is usually
ury food; it is usually associated eaten in soups or with vegeta-
with game and poultry. bles.

Seaweed sˈiːwid

spirulina used mainly as a dietary

espillilina supplement.
espirulina
Microscopic freshwater
alga, rich in nutrients (pro-
tein, iron, magnesium); it is
 Irish moss
airis mash
musgo irlandes
Plentiful in the North Atlan-
tic, it can only be eaten
cooked; also produces car-
rageen, a substance used to
thicken certain dishes.
kombu
kómbu
kombu Eaten since ancient
times, it is sold in large
blackish strips; it is used pri-
marily as an ingredient in
broth or to make a kind of
tea.
arame
aereame
arame Milder and less
crunchy than hijiki, it is used
mainly in salads and soups
or served fried as a side
vegetable.
wakame
wakame
wakame Popular with the
Japanese, it is rich in cal-
cium and has a delicate tex-
ture and flavor; among its
many uses, it is a often
served with legume dishes.
nori
nourri
nori
spices spˈaɪsɪz
especias
allspice / Jamaican spice
ˈɔːlspaɪːs
pimienta de Jamaica
it is used to flavor savory or
sweet dishes and certain li-
queurs.
green pepper
grin ˈpɛpər
pimienta verde
Purplish alga that turns
black when dried; usually
sold in thin dried sheets, it is
used mainly to make sushi.
dulse
dlous
dulse
Iron-rich, it has long been
eaten by people living
along Europe’s coasts; it en-
hances soups and salads
with its soft texture and
strong flavor.
agar-agar
egar egar
agar-agar Translucent strips
derived from red algae,
which is melted to produce
a jelly that can replace gel-
atin in numerous recipes.
sea lettuce
sii létleas
lechuga de mar
Resembles lettuce leaves in
taste and appearance; its
soft leaves are eaten raw in
salads or cooked in soups.
hijiki
jiartxíki
These dried twigs expand
when soaked, resembling
black, somewhat crunchy
noodles; they are often
served as a vegetable.
Small berries picked while still
green and usually dried or pre-
served in brine or vinegar; this
pepper is mild but very fragrant.
white pepper
waɪt ˈpɛpər
pimienta blanca
Small berries picked when very
ripe, then dried and skinned; this
pepper is less pungent than
black pepper.
pink pepper with candy, sweet dishes and hot
pɪŋk ˈpɛpər drinks.
Pimienta Rosa
These dried berries, with a deli-
cate fragrant and mildly pungent
flavor, do not grow on the pep-
per tree but on another plant; it
is used like pepper.
black pepper
curry
blæk ˈpɛpər
kˈʌri
pimienta negra
A staple of Indian cooking, the
The most pungent and aromatic
pungency of this blend of spices
of the peppers, it comes from
varies, depending on how much
small berries that are pickedwhile
pepper or chile is used.
still green, then dried.
saffron
Clove
ˈsæfrən
klouv
azafrán
Clavo
The most expensive spice, actu-
The dried floral bud of the clove
ally derived from the handpicked
tree. Whole, it is often used with
and dried stigmata of the crocus
ham or simmered onion dishes;
flower; it is an essential ingredi-
when ground, it flavors items
ent in paella and bouillabaisse.
such as gingerbread.
cumin
white mustard
ˈkjumən
waɪt ˈmʌstərd
comino
mostaza blanca
Extensively used in traditional
Its seeds are larger and less pun-
Arab, Indian and Mexican dishes,
gent than the black mustard’s
it has a strong smell and a warm,
and are used especially to make
slightly bitter flavor.
American mustard.
Cardamom
black mustard
kˈɑːdəməm
blæk ˈmʌstərd
cardamomo
mostaza negra
The pod is green, brown or
The flavorful pungent seeds have
white, depending on whether it
a high concentration of essential
was sun- or oven-dried, or
oil; they are used whole, ground
bleached; its delicate peppery
or as a flavoring agent.
flavor characterizes Indian curry.
juniper berry
caraway
ˈʤunəpər ˈbɛri
ˈkærəˌweɪ
baya de enebro
alcaravea
Fruit of the juniper tree with a
Its sharp bitter flavor enhances
resinous smell and slightly bitter
the flavor of stewed dishes; it is
flavor; it is the basis for gin and
used primarily in Eastern Europe,
also flavors marinades, sauer-
India and Arab countries.
kraut, meat and pâtés.
nutmeg
cinnamon
ˈnʌtˌmɛg
ˈsɪnəmən
nuez moscada
canela
Its flavor complements milk
Dried bark of the cinnamon tree,
products but quickly decreases
sold in sticks, ground or as an es-
once the nut is ground; its red
sential oil; it is often associated
membrane, known as mace, is 11. Black Pepper corns
also used as a spice. 12. Ginger powder
13. Mace/javitri
14. Shahi jeera

fenugreek Asafoetida
fˈenʌgrik ˈæsæfˈetaɪːd
Fenogreco asa fétida
Once roasted, the seeds have a The dried gum derived from two
bittersweet aftertaste; they are species of giant fennel, its un-
used in Indian cooking or, when pleasant smell dissipates with
sprouted, added to salads. cooking; it adds flavor to vegeta-
Turmeric bles, fish and Indian sauces.
tˈɜːmərɪk ajowan
cúrcuma ədʒˈaʊːən
Similar to ginger, it is cooked and Highly fragrant, it tastes like
ground into powder; among thyme; among other uses, it is
other uses, it is added to Indian added to starchy foods, legumes
curries and chutneys and pro- and Indian wafers.
vides the color for American paprika
mustard. pæˈprikə
cayenne chile pimenton
kɛɪːˈen ˈʧɪli Extensively used in Hungarian
cayena chile cooking, this somewhat hot
Dried red chile powder used spe- powder combines dried sweet
cifically to make Tabasco® red pepper and red chiles; it is
sauce; it is so hot that one pinch used to flavor and color numer-
is enough to season an entire ous foods, such as eggs and po-
dish. tatoes.
crushed chiles
krˈʌʃt tʃˈɪlz jalapeño chile
chiles triturados jalapíño ˈʧɪli
Dried crushed chiles that con- chile jalapeño
tribute flavor and spiciness to a Relatively mild chile, native to
variety of recipes; they are com- Mexico and sold fresh, dried or
monly used in pasta dishes. marinated; it turns red when ripe.
garam masala dried chiles
gˈærɑːm məsˈɑːlə draɪdtʃˈɪlz
mezcla de especias chiles secos
Indian spice blend of which there The smaller dried chiles are gen-
are countless varieties, some erally stronger than the large
numbering up to 12 ingredients; ones, which can be dry-roasted
it is used to season pilafs and before use to bring out their fla-
meat dishes. vor.
1. Bar leaf bird’s eye chile
2. Black Cardamom´ bˈɜːdɑːʃ aɪˈʧɪli
3. Cinnamon stick ojo de pájaro chile
4. Clove
Small, intensely hot chile; remov-
5. coriander seeds
ing the seeds and interior mem-
6. cumin seed
7. Fennel seed branes alleviates the fiery taste.
8. green cardamom
9. ground cinnamon
10. Ground nutmeg
chili powder Marinade spices
tʃhˈiːli ˈpaʊdər mærɪnˈeɪːd spˈaɪsɪz
chile en polvo adobo especias
Spice blend composed mainly of A mixture of spices added to fruit
dried ground chiles, whose and vegetable preserves, chut-
strength varies depending on the ney and vinegar; its composition
chiles used; it is widely used to varies.
flavor and color rice and pasta. 1. Olive oil
Sumac 2. Lemon
ʃˈuːmæk 3. sweet paprika
4. oregano
Zumaque
5. ground cummin
Dried berries, sometimes
6. White pepper/ black pepper
ground, with a slightly acidic, 7. ground onion
lemony taste; it is very popular in 8. cayenne ground
the Middle East, especially in sal- 9. garlic powder
ads and fish dishes. 10. chile
ras el hanout cajun spice seasoning kˈeɪːdʒən
rˈas ɛlˈ jenút spaɪsˊsi:znɪŋ
Very fragrant Maghrebian spice condimento cajun de especias
blend with dried flowers among Its spiciness enhances the flavor
its up to 50 ingredients; it is used of ragouts and Cajun dishes; it is
to flavor game, couscous, rice also sprinkled on meat and fish
and stews called tajines. before they are barbecued or
1. Bar leaf roasted.
2. Dried roses five spice powder
3. Cinnamon shards faɪv spaɪsˈpaʊdər
4. Dried lavender
cinco especias en polvo
5. Saffron
A blend of five ground spices
6. Whiter pepper corns
7. Black peppercorns used in Chinese cooking; it in-
8. Cumin seeds cludes star anise, cloves, fennel
9. Fenugreek seeds, cinnamon and pepper.
10. Cardamom podsç poppy sedes
11. Anise seeds coriander seeds ˈpɑpi sidz
12. Galangal semillas de amapola
13. Mace Their nutty flavor, which intensi-
14. Allspice
fies with cooking, works espe-
15. Paprika
cially well in bread, cakes and
16. Turmeric
17. Ginger pastries; it also yields a cooking
18. Orris oil.
19. Nutmeg ginger
20. Clove ˈʤɪnʤər
21. Coriander jengibre
22. Cilantro… A staple of Asian cooking and a
ground pepper classic garnish for sushi; it is also
graʊndˈpɛpər used ground, especially in
Pimienta molida breads and cookies.
Although one of the most widely
used cooking spices, it loses its Mediterranean Oregano
flavor faster than peppercorns, ˌmɛdətəˈreɪniən ˌɔˈrɛgəˌnoʊ
from which it is derived. Mediterranean Oregano is the
common name for wild marjo-
ram. Whether gathered from the
 wild or cultivated, it is one of the
most pungent of herbs often
preferred in its dried state. It
goes particularly well with garlic,
onions, tomatoes, fish, chicken,
and meat. It is an indispensable
ingredient in both pizza and spa-
ghetti sauce. To release the fla-
vor from the leaves, crumble
them with your fingers before
adding them to your dish.
Sprinkle INDIA TREE Mediterra-
nean Oregano over your pizza;
Add it to your pasta sauce; blend
it with olive oil, lemon juice, and
sea salt to brush over a salmon
prior to baking; add it to crushed
garlic, mix it with olive oil, and
drizzle it over white beans and
tomatoes; sprinkle it over lemon-
marinated chicken mid-way
through baking; Toss it with egg-
plant, potatoes, or peppers prior
to roasting.
Mexican Oregano
ˌ ˈmɛksəkən ɔˈrɛgəˌnoʊ
Pungent, peppery INDIA TREE
Mexican Oregano will lend au-
thenticity to your Mexican and
Tex-Mex dishes. Mexican ore-
Condiments
mustard
gano is not related to Mediter-
raenen oregano. Each herb has
its own distinct flavor. Do not use
them interchangeably.
Use INDIA TREE Mexican Ore-
gano to season chile powder,
bean dishes, salsa, Mexican in-
spired sauces and rubs, sautéed
zucchini, eggplant, peppers, and
tomatoes.
Dalmatian Sage
dælmˈeɪːʃən seɪʤ
salvia dálmata
Italians use sage in meat dishes
and in sauces for pasta. In Eng-
land and North America, it is a
well-known ingredient in bread
stuffings for pork, poultry, and
veal. Sage dries well and is best
stored whole and ground or
crushed as needed.
Sage is grown commercially in
Turkey, Albania, and Dalmatia
along the Croatian coast. The
term 'Dalmatian' has come to
mean the best grade of commer-
cially grown sage, rather than the
region of its origin.
American Mustard
əˈmɛrəkən ˈmʌstərd
Mostaza americana
Very mild, the traditional
North American accompani-
ment to hot dogs and ham-
burgers; its bright yellow color
comes from turmeric.
Dijon mustard
dˈiːʒɒŋ ˈmʌstərd
Mostaza de dijon (francesa)
This strong mustard comes
from Dijon, France; it is served
with meat and is used in mak-
ing sauces, salad dressings
and various kinds of mayon-
naise.
English mustard
ˈɪŋglɪʃ ˈmʌstərd
Mostaza inglesa
Very strong mustard, sold ei-
ther prepared or powdered,
traditionally served with roast
beef and ham.
German mustard
ˈʤɜrmən ˈmʌstərd
Mostaza alemana
Medium strong and slightly
sweet mustard that goes well
with sausages and deli meats.
hoisin sauce
hˈɔɪːzn̩ sɔs
salsa hoisin
Thick spicy sauce made from
soybeans and dried chiles; it
enhances braised foods, is
served with Peking duck and
is used as a marinade.
powdered mustard
pˈaʊːdəd ˈmʌstərd
mostaza en polvo
Can be incorporated into
shortening, used as a season-
ing or mixed with water to
make a paste that
soy sauce sˈɔɪː sɔs
salsa de soja
A key condiment in Asian
cooking, this extremely salty
sauce is made from soybeans
and is used as a flavoring in-
gredient, dip or marinade.
wholegrain mustard
hoʊlgreɪn ˈmʌstərd
mostaza en grano entero
Native to Meaux, France, this
mild spicy mustard is made
from partly crushed seeds,
giving it a grainy texture.
Salt
coarse salt kˈɔːs sɔlt
sal gruesa
This somewhat refined ver-
sion is sometimes used in
cooking or to sweat vegeta-
bles and preserve foods.
table salt
ˈteɪbəl sɔlt
sal de mesa
A standard table condiment
and also commonly used in
cooking, it is always refined.
sea salt
si sɔlt
sal marina
Unlike rock salt, which is
whiter and comes from the
subsoil, this usually grayish
salt is derived from seawater
through evaporation.
Pink Himalayan Salt
pɪŋk hɪməlˈeɪːən sɔlt
is a course-grind, pure, hand-
mined salt found deep inside
the pristine Himalayan Moun-
tains. The high mineral con-
tent of Himalayan salt crystals
contributes to their color,
ranging from deep reds to
beautiful pinks. Himalayan
pink salt can be used either
during cooking or as a finish-
ing salt. Works well in a
grinder bottle or can be
crushed to finer consistency
with a mortar and pestle. It is
delicious when used with
chicken, red meat, fish, brines
and sauces. Our bulk Himala-
yan pink salt is kosher certified
and non-irradiated
. moist, delicate Fleur de Sel
Kosher salt:
kouʃə sɔlt
sal de judios
it is obtained from the evapo-
ration of salt water or salt
mines. The Jews use this salt in
the salting technique. You can
add a different flavor when
seasoning a food. The great
chefs prefer it because of its
absence of added com-
pounds.
Alea-(Red Hawaiian-Style Sea
Salt
ˈæɪəː rɛd həˈwaɪən staɪl si
sɔlt
Sal marina roja de estilo ha-
waiano
brick color, Alaea is com-
pletely natural: the evapo-
rated pure sea salt is enriched
with purified red alae clay
from the Hawaiian island of
Kauai, which helps to naturally
seal the moisture of the meats
when toasted and improves
the flavors of any plate. It pays
homage to the origin of this
dazzling salt by adding it to
traditional Hawaiian dishes
such as kalua pig, salmon lomi
and poke. Awarded by the
chefs for its unique color and
earthy flavor, Alaea is perfect
for pickles, massage with
spices and seasoning of
grilled seafood and vegeta-
bles.
Fumée de salt:
all-natural Fumée de Sel®
Chardonnay Oak Smoked Sea
Salt is the exquisite result of
cold smoking premium
French Fleur de Sel over aged
oak Chardonnay wine barrels.
The slow smoking process
and crisp, pleasant minerality
of the chardonnay smoke
melds perfectly with the
crystals and produces a
smoky, slightly tart, savory
salt. Ideal in French cuisine,
Fumée de Sel is a wonderful
addition to herb blends for
 fresh grilled seafood and veg-
etables, to soups, stews and
sauces—even to salted cara-
mel sauces for ice creams and
desserts. One of the easiest
and most mouthwatering
ways to add a taste of luxury
to your recipes, a pinch of Fu-
mée de Sel here and there will
have you wanting to add it to
any and every dish. Fortu-
nately, you can buy this in-
credible gourmet salt in bulk
for that very reason.
Maldón salt: mˈɒldn̩ sɔlt
Estilo de sal
Maldon Sea Salt is among the
best in the world. When these
beautiful, pyramid shaped sea
salt flakes are smoked with
oak, they get a gentle, sweet,
smoky flavor. It is a wonderful
finishing salt.
Murray river Austalia salt:
ˈmɜri ˈrɪvər ɔˈstreɪljən sɔlt
fine scale, fine and fine salt
like paper, harvested in the
Murray Darling basin in Aus-
tralia. With a mild salinity, a
Other types sauces
plum sauce plʌm sɔs
salsa de ciruela
Sweet-and-sour Chinese sauce
primarily served with deep-fried
or roasted dishes, such as pork
and roast duck.
wasabi wəsˈæbɪ
Its very pungent taste enhances
meat and fish dishes, such as Jap-
anese sushi and sashimi.
mango chutney ˈmæŋgoʊ ˈʧʌtni
chutney de mango
Thick sweet-and-sour relish, orig-
inating in India and made with
mangoes, sugar and vinegar; it
can be served with a variety of
dishes.
soft pink color and the lightest
crunch, Murray River gently
highlights the taste of any
dish. Season the asparagus
steamed before serving or as
a dressing in a gourmet bath
served with fresh crudite, or
try it sprinkled over home-
made white chocolates or car-
amel candies.
saffron Sea Salt Chile
ˈsæfrən si sɔlt
Sal del mar de azafrán
Delicacy, beauty and refine-
ment are hidden behind this
pyramid-shaped Cypriot salt.
Associated with the pro-
nounced and adulterated
taste of saffron, it perches on
its crayfish to the pan, its mus-
sels with cream and its aspar-
agus as a final touch.
Freur de Sel Gurrande sea salt
flˈʊəːr di sˈel gərˈænd si sɔlt
flor de sal marina
from French Brittany, gray in
color and medium size. Black
Salt: slightly refined salt pro-
duced in India.
ketchup ˈkɛʧəp
Medium spicy, traditionally Eng-
lish tomato purée made from nu-
merous different recipes.
sambal oelek sˈæmbl lˈek
salsa picante de indonesia
Very spicy Indonesian sauce
made from chiles; it is used as a
flavoring ingredient, condiment
or hors d’oeuvre sauce.
harissa hˈerɪsə
This chile-based purée is very
popular in the Middle East and
North Africa; it is used as is or
mixed with broth and is a key in-
gredient in couscous.
 vanilla extract vəˈnɪləˈɛkˌstrækt
extracto de vainilla
Aromatic substance extensively
used in baking; it is often made of
artificial ingredients that are less
tasty than real vanilla, which is
more expensive.
tamarind paste tˈæmərɪnd peɪst
pasta de tamarindo
Made from the fruit of the tama-
rind tree, this slightly acidic paste
is used as a foodstuff and as a
condiment in Asian cooking.
Worcestershire sauce wˈʊstəʃə
sɔs
Salsa Worcestershire
British sauce whose exact recipe
is kept secret by the manufac-
turer; its robust flavor goes well in
cocktails, sauces, soups and
many other dishes.
Tabasco® sauce təbˈæskəʊː sɔs
Salsa Tabasco®
Native to Louisiana, this sauce is
made from crushed red chile
vinegar
apple cider vinegar
æpl saɪdər vɪnəgər
Vinagre de sidra de manzana
Cider-based product whose strong
taste makes it unsuitable for salads;
it is used primarily for deglazing or
as an ingredient in fish and seafood
dishes.
Aromatic vinegars ærəʊˈmætɪk
vɪnəgər] Vinagre aromatico.
Usually a white wine vinegar is used
(although all the vinegars can be fla-
vored) to which other ingredients are
added to flavor them and use them
in different recipes. For example chilli
and garlic, basil, truffle, rosemary, etc
... The variety may be your imagina-
tion but that if at least the flavors that
you put that take well do not put cin-
namon garlic.
peppers and is so pungent that a
few drops are enough to season
a whole dish.
tahini tɑːhˈiːni
Thick creamy nutty-tasting paste,
made of ground sesame seeds; it
is added to sauces and served
with brochettes, bread, fruit and
vegetables.
hummus hˈʌms
Lebanese condiment made from
puréed chickpeas and sesame oil,
commonly served as an hors
d’oeuvre or with crudités.
tomato coulis təˈmeɪˌtoʊ kˈuːlɪʃ
pure de tomate
Tomato purée of medium thick-
ness that is served either hot or
cold, as a sauce.
tomato paste təˈmeɪˌtoʊ peɪst
pasta de tomate
Tomato coulis reduced until it
turns into a paste; it is used to
make ragouts and sauces.
balsamic vinegar
bˈɔːlsæmɪk
Vinagre balsámico
Well-known condiment made from
sweet white grapes and aged in
wooden casks; its low acidity makes
it ideal for use in salads or in hot
foods.
Beer Vinegar: biir vineagear
Vinagre de cerveza
Obtained from ripe fruits of the best
crops. Pressed meticulously, fer-
mented with experience and care-
fully matured. This vinegar brings a
fruity touch and is a powerful flavor
experience with its delicate acidity.
This vinegar is recommended in
hearty salads and succulent dishes
for its malt note. It also combines
well in lunches or lunches with meats
and sausages. in escarole or dande-
lion salads is exquisite.
 Champagne vinegar sampéin vinea-
gear Vinagre de Champán
It is ideal for marinating and season-
ing cold salads and vegetables. It is
the favorite to prepare vinaigrettes
and marinades. Another optimal use:
it improves the flavor of the sauces,
and is especially nice to accompany
fish and seafood.
Honey vinegar: Joni vineagear
Vinagre de miel.
is the oldest used by man, more than
5000 years ago. Honey Vinegar has
always been a very appreciated
product, especially in ancient Egypt,
for its extraordinary characteristics.
It is excellent for dressing salads and
marinating meat and fish but also fa-
cilitates digestion because its bacte-
rial flora is similar to that of the hu-
man intestine and its abundance in
mineral salts and trace elements
malt vinegar moult vineager
vinagre de malta
Made from sprouted barley juice, it is
much too strong for salad dressings;
it is used instead to make mixed
-- pickles and chutneys.
Modena Balsamic Vinegar;
Vinagre basamico de Modena is ob-
tained from the concentrate of
sweetened grapes, it is more dense
and darker than the rest of vinegars
and like our sherry vinegar, it has a
protected designation of origin.
I've seen it in all kinds of dishes,
meaningless, in reduction, in pow-
der, crunchy, they have made real
barbarities in his name but not, as
everything has its meaning and this
was not going to be less. Its aroma is
perfect for salads with a base of fruits
and nuts, for stewed game meats or
for blue fish.
Raspberries vinegar: ræzˌbɛri vinea-
gear. Vinagre de frambuesa.
It is obtained from raspberry juice or
its pulp, it is incredibly aromatic,
smells of raspberries a lot and is ideal
for game meats, to make robert
sauce, for pates and especially to
make veal liver.
Red wine vinegar red wain vineager
Vinagre de vino tinto
White wine vinegar is less fragrant
than the red; the former goes well
with fish and seafood while the latter
brings out the flavor of blander
foods.
rice vinegar raɪs vineagér,
vinagre de arroz
It is made from fermented rice wine
and is very popular in Asian cooking;
the Japanese version is sweet while
the Chinese one is spicier. Obviously
and as its name suggests, it is made
with rice, it has a much sweeter and
softer taste than other vinegars and
we can use it in almost all Japanese
recipes and particularly to dress su-
shi rice, prepare sauces for sashimis,
nigiris, soft fish, etc ...
Sherry vinegar: searri vineagear
Vinagre de jerez.
It's our vinegar, with designation of
origin, made in oak barrels where
fermented sherry wine, Pedro Xime-
nez and Muscat grapes are used and
for its softness and aroma I use it a
lot to dress salmorejos and gazpa-
chos
.
Tarragon vinegar
Vinagre de Estragón
This vinegar would fall within the cat-
egory of aromatic vinegars but for its
particular use and for being the one
used in one of the most famous
sauces (the Béarnaise sauce) I
wanted to give it its place in this
ranking. Ideal for dishes with mush-
rooms, chicken or mussels.
Whiter wine vinegar
Vinagre de vino Blanco to dress sal-
ads its most characteristic use is for
sauces, so we could use it to make a
hollandaise sauce, a mayonnaise or
deglaze the bottom a tray of roasted
chicken as a basis for a future sauce.
 herbs ɜrbz
thyme taɪm Tomillo
Used with parsley and sweet bay
to make bouquets garnis; because
it withstands lengthy cooking, it is
anise ˈænəs anis
a popular choice for flavoring
Extensively used in making candy
soups and stews.
(licorice) and liqueurs (pastis), its
sage seɪʤ
edible leaves and seeds can flavor
salvia
savory as well as sweet dishes.
Its pungent flavor complements a
mint mɪnt Menta
variety of dishes; it is often used
Gives a refreshing taste to numer-
with pork, duck and goose, as well
ous sweet and savory dishes, such
as in Italian veal dishes.
as lamb; its aromatic essential oil is
basil bæzəl Albahaca
used to flavor candy, liqueurs and
A popular choice for seasoning to-
many other types of food.
mato and pasta dishes, it is also
one of the main ingredients in pis-
tou and Italian pesto.
tarragon tˈærəgən estragon
Has a slightly bitter, peppery anise
flavor that complements bland
foods; it is often used with chicken
and is always used in béarnaise
sauce.
oregano ɔˈrɛgáˌnoʊ oregano
Wild, slightly more flavorful variety
of marjoram; extensively used in
Mediterranean cooking, it goes
especially well with tomato dishes.
sweet bay swit beɪ (dulce Bahia)
laurel
The dried leaves must be used
sparingly; it is an ingredient in
bouquets garnis and is used to fla-
vor soups and stews.
dill dɪl Eneldo
Used primarily for its leaves and
seeds, it imparts flavor to vinegar
and pickles as well as to salmon
and herring.
lemon balm lemeon bam
bálsamo de limón
Its lemon-scented leaves are used
extensively in Asian cooking; it
goes well with bitter foods.
borage borreídch borraja
Delicious in yogurt, cream cheese
or salad dressing; the young
leaves can be used in salads. UK
hyssop hai,sop hisopo
The highly aromatic leaves are
mostly used in salads, soups, ra-
gouts and fruit platters, as well as
in some liqueurs, such as Char-
treuse and Benedictine.
savory seivoeri sabroso
Reminiscent of thyme, its flavor
enhances legumes, meat and
stuffing; it is also used to flavor
vinegar and goat’s milk cheeses.
lovage loveídch apio de monte
Resembles celery but with a
stronger flavor; it is particularly
tasty with potatoes and also goes
well with ragouts, sauces and sal-
ads.
coriander corriándear cilantro
Its leaves are used like parsley and
it has edible musk- and lemon-
scented seeds; the roots can be
substituted for garlic.
rosemary rouz,meri Romero
Its fairly pungent, aromatic flavor
is very popular in southern France
and in Italy, where it is used espe-
cially in sauces and marinades,
and with roast meat.
chervil tcheveil perifollo
Has a subtle delicate taste and is
used like parsley; it is often in-
cluded with tarragon, parsley and
chives in a traditional blend known
as fines herbes.
parsley pársli Perejil
The smooth flat-leafed parsley is
less bitter and more fragrant than
curly-leafed parsley; it is used to
flavor numerous recipes, such as
tabbouleh.
 cereal Sɪriəl
spelt wheat spˈelt wit
spelt witch trigo de espelta
Wheat variety with small brown
grains that, once hulled, can be used
like rice.
wild rice waielt rais arroz salvaje
Seeds from a North American
aquatic plant; it is richer and higher
in protein than rice and has a strong
nutty flavor. It is sometimes mixed
with other kinds of rice.
rice rais arroz
A universal staple, used as a side
dish, in sweet and savory dishes
such as risotto and paella, and for its
byproducts (noodles, sake).
oats ouscht avena
Often eaten as porridge, it is also an
ingredient in date squares, fruit crisp
toppings, muffins, cookies and pan-
cakes.
rye rai Centeno
Yields a flour that can be combined
with wheat flour to make bread; it is
also used in brewing (beer) and dis-
tilling (whisky).
wheat witchs trigo
Cereal cultivated for its grain, of
great significance in human food
production; it is used to produce
foodstuffs such as flour, bread and
semolina.
triticale txretiekili
A wheat and rye hybrid, it is mostly
used to make crepes and pasta.
amaranth ˈæməˌrænθ amaranto
These highly nutritious, slightly pep-
pery grains can be eaten as is after
cooking, sprouted or ground into
flour.
quinoa kˈɪnəʊːə
Grains should be thoroughly rinsed
before cooking; it is used in South
America to make an alcoholic drink
called chicha.
corn kɔrn maiz
Native to America, it is eaten as a
vegetable, made into popcorn or
ground into flour; it also yields a
starch, a syrup and a cooking oil.
barley ˈbɑrli cebada
Barley can be either hulled or
pearled to remove its outer husk; it
is often added to soups and ragouts
and is also made into malt for brew-
ing beer.
buckwheat ˈbʌˌkwit alforfon
Eaten in soups and as porridge, it is
also ground into a flour traditionally
used to make crepes and pancakes.
millet ˈmɪlət mijo
With its strong flavor, it is mostly
used for making pancakes and por-
ridge; when sprouted and ground,
millet is an ingredient in breads and
muffins.

Chocolate ˈtʃɑːklət

milk choco- white choco-

dark choco- late late
late mɪlkˈtʃɑːklət waɪt ˈtʃɑːklət
dɑrk ˈtʃɑːklət chocolate con chocolate
chocolate ne- leche blanco
gro Made with Sweet and
Includes sem- chocolate liq- creamy, it is
isweet and uor and co- made from
bitter choco- coa butter cocoa butter,
late, which mixed with sugar and
contain from powdered condensed or
35% to 70% milk; it cannot powdered
chocolate liq- be used in milk.
uor; it is often cooking be-
used in cook- cause the
ing and is milk solids it Cocoa
also eaten contains burn ˈkoʊkoʊ
plain. when heated. cacao
The key in-
gredient in
chocolate;
grinding the
beans of the
cacao tree
produces
chocolate liq-
uor, which
yields cocoa
butter and
cocoa pow-
der.
 Sugar ˈʃʊgər
corn syrup
kɔrn ˈsɜrəp
jarabe de maíz
brown sugar Thick sweet syrup
braʊn ˈʃʊgər used extensively in
azúcar morena making candy and
Fine, only slightly pastry.
refined sugar crys- molasses
tals that still contain məˈlæsəz
molasses; it has a melaza
stronger taste than Thick liquid residue
white sugar. from the process of
rock candy converting sugar-
rɑk ˈkændi cane into sugar; it is
caramelo used to make rum,
White or brown candy, soft cookies
sugar in very large and pies.
crystal form; it is granulated sugar
used especially to grˈænjʊlɛɪːtɪdˈʃʊgər
sweeten fruits in azúcar granulada
brandy. The most commonly
maple syrup used sugar in cook-
ˈmeɪpəl ˈsɜrəp ing and baking; it is
sirope de arce white, fully refined
Produced by reduc- and composed of
ing sugar maple sap; small crystals.
it is used to make powdered sugar
various desserts and pˈaʊːdəd ˈʃʊgər
to accompany pan- azúcar en polvo/
cakes, poach eggs glass
and glaze ham. White sugar in pow-
Honey dered form, contain-
ˈhʌni ing about 3% corn or
miel wheat starch, added
Substance made by to prevent caking; it
bees from flower is used mainly for ic-
nectar; its color and ing and decorating.
flavor vary depend-
ing on the nectar’s
origin.

fats and oils fˈæts ænd ɔɪlz grasas y aceites

 sesame oil
ˈsɛsəmi ɔɪl
aceite de Sesamo .
Very popular in Asian cooking
and characterized by its rich
delicate toasted-nut flavor; it is
not well suited to high tem-
peratures.
corn oil
kɔrn ɔɪl
aceite de maíz
Has relatively little flavor or
odor; one of the most ubiqui-
tous oils, used for cooking, fry-
ing and seasoning foods.
lard
lˈɑːd
manteca de cerdo
Pork fat; fatback is rendered into
shortening whereas side pork (fat
streaked with lean) provides lardons
and bacon.
shortening
ʃˈɔːtn̩ɪŋ
acortamiento
Variety meat carne de variedad
Marrow mˈærəʊ
médula
Soft fatty tissue found in the
centre of bones; it is served
mainly with roast beef and
cardons and can also be
used to add flavor to soups.
peanut oil
ˈpiːnʌt ɔɪl
aceite de cacahuete
Heat-resistant, mild-tasting oil
equally well suited to frying
and to dressing salads.
sunflower-seed oil
ˈsʌnˌflaʊər sid ɔɪl
aceite de girasol
This delicately flavored oil is
the main ingredient in marga-
rine and dressings; it is also
used for frying sweet foods.
olive oil
ˈɑləv ɔɪl
aceite de oliva
This extract derived from olive
pulp is essential to Mediterra-
nean cooking, both for pre-
paring and seasoning recipes.
Substance produced by rendering
pork fat; it is used for the lengthy
cooking of certain ragouts, and for
frying and for making pastry.
margarine
ˈmɑrʤərən
margarina
Fatty acid used as a substitute for
butter; those made with vegetable oil
contain no cholesterol
Sweetbreads swˈiːtbrɛdz
mollejas
Designates the tender, deli-
cately flavored thymus
gland of calves, lambs and
kids; veal sweetbreads are
especially prized.
 Liver ˈlɪvər
Higado
People eat the liver of
slaughter animals, poultry,
game and some fish (cod); it
has a high iron content.
Heart hɑrt
Corazon
Cooked in ragouts and cas-
seroles, it can also be sau-
téed, roasted, braised or
simmered; veal, lamb and
chicken heart are the most
popular.
Tripe trˈaɪp
callos
Ruminants’ stomach lining,
made ready for cooking;
the main ingredient in
many regional dishes, the
best known being tripes à
la mode de Caen.
Game
Pigeon ˈpɪʤən
Paloma
Eaten since ancient
times, pigeon is
broiled, sautéed or
roasted, or braised
when the bird is ma-
ture; it is traditionally
served with green
peas.
Pheasant ˈfɛz(ə)nt
Faisán
Young pheasant are
often broiled and
Tongue tʌŋ
Lengua
Covered with a thick skin
that lifts off easily once
cooked; calf tongue is the
most tender.
Kidney ˈkɪdni
Rinón
Young slaughter animals
such as calves tend to have
more tender kidneys; there
is an unpleasant aftertaste
if they are not prepared
carefully.
Brains brˈeɪːnz
Sesos
Lamb, sheep and veal
brains are the most prized,
served in salads, au gratin,
in croquettes, stuffings and
sauces.
served with a moist
stuffing; as they age,
they become dry and
less tender and so are
usually made into ter-
rine or pâté.
 Rabbit ˈræbɪt
Conejo
Wild rabbit has a more
pronounced flavor
than domesticated rab-
bit, which tastes like
chicken; it is often pre-
pared with a mustard
sauce.
Hare hɛr
Liebre
The dark meat has a
stronger flavor than
rabbit meat. Young
hares can be roasted
or sautéed; older ones
are marinated, then
jugged or made into
terrine or pâté.
Poultry ˈPóultri aves de corral
Duck
dʌk
pato
The magret, or breast
meat, can be roasted, fried
or smoked; they are force-
fed to produce foie gras.
Goose
gus
ganso
Often force-fed to produce
foie gras, it is delicious
stuffed or served with a
fruit sauce; goose stuffed
Quail kweɪl
Codorniz
Roasted, braised,
broiled or cooked in a
casserole, this small
bird is a prized deli-
cacy; it is delicious
cooked with grapes.
Guinea fowl ˈgɪni
fˈaʊːl
Gallina de guinea
The same size as a
small chicken, it is
more flavorful when
young and weighs less
than 1 kg; its flesh is
slightly gamy.
with chestnuts is a classic
European dish.
Turkey
ˈtɜrki
Pavo
Prepared like chicken alt-
hough its meat is drier; in
North America, turkey with
stuffing is the traditional
Thanksgiving and Christ-
mas meal.
 Capon
kˈeɪːpən
Young rooster, castrated
and fattened for slaughter;
it grows to twice the size of
a chicken yet has tender
juicy meat.
Eggs ɛg huevos
Hen egg
hɛn ɛg
huevo de gallina
By far the most commonly
eaten, it is cooked as is or
added to recipes; used
alone, the word
"e&egg"e& refers to a
hen’s egg.
Pheasant egg
ˈfɛz(ə)nt ɛg
huevo de faisán
Rounder and smaller than
a chicken egg, it is not
readily available; it is
mostly eaten hard-boiled,
in salads or aspics.
Chicken
ˈʧɪkən
pollo
The offspring of a hen,
from 4 to 12 months old; it
is cheap, tasty and can be
prepared in numerous
ways, thus it is the most
popular type of poultry.
Goose egg
gus ɛg
huevo de ganso
These relatively large eggs
weigh between 250 and
300 g; they are rarely
found for sale.
Duck egg
dʌk ɛg
Huevo de pato
Prized in Asia for its taste,
stronger than a chicken
egg’s; it must be boiled for
at least 15 minutes to de-
stroy harmful bacteria.
 Ostrich egg
ˈɔstrɪʧ ɛg
huevo de avestruz
The largest of all eggs, it
can weigh up to 2 kg; one
ostrich egg makes an
omelette large enough to
feed 10 people.
Delicatessen ˌdɛlɪkəˈtɛsnCharcuteria
kielbasa sausage
kˈiːɛlbɛɪːsə ˈsɔsəʤ
salchicha kielbasa
Native to Poland, it is
made with coarsely
ground pork and beef,
seasoned with garlic
and spices.
Mortadella
mərtˈædələ
Fat Italian sausage
made with meat and
fat and flavored with
peppercorns and pis-
tachios.
Prosciutto
prˈesɪtəʊː
jamón
Raw dried ham native
to the Parma region of
Italy; it is mostly eaten
thinly sliced and
Quail egg
kweɪl ɛg
huevo de codorniz
Very popular in China and
Japan, it is usually eaten
hard-boiled, often as an
appetizer; it also has deco-
rative uses.
served with melon or
fresh figs
.
Foie gras
fˈɔɪː græs
Goose or duck liver,
abnormally enlarged
by force-feeding; con-
sidered a gourmet
item, it is sold raw or
ready to eat.
Rillettes
rˈɪlɪts
Often made with pork
or goose meat and
cooked in fat until the
meat disintegrates;
they are always served
cold.
Chorizo Merguez sausage
khərˈiːzəʊː mgeɛz ˈsɔsəʤ
Semidry Spanish sau- salchicha Merguez
sage seasoned with Small, highly spiced
red chiles, available in sausage made with
several versions that lamb, beef or mutton;
vary in popular in North Af-
spiciness; it is often rica and Spain, it is
added to paella. usually eaten fried or
grilled.
Pepperoni
pˈepərəʊːni
This dry, somewhat Frankfurter
spicy Italian sausage is frˈæŋkfɜːtə
a favorite pizza top- salchicha
ping; diced, it is added Smoked precooked
to certain dishes to sausage that is native
give them more fla- to Germany and made
vor. from a pastelike pork
German salami mixture; among its
ˈʤɜrmən səˈlɑmi many versions is the
Made with finely American hot dog.
ground beef and pork, Chipolata sausage
it is usually served ˌtʃɪpəˈlɑːtə ˈsɔsəʤ
sliced, as an hors salchicha
d’oeuvre, but also on Raw pork, or pork
pizza and canapés and beef, sausage
and in sandwiches. characteristically fla-
Genoa salami vored with cloves; it is
dʒˈenəʊːə səˈlɑmi often grilled or fried.
Dry Italian sausage Toulouse sausage
made with a mixture tulˈuːz ˈsɔsəʤ
of pork, veal and fat; salchicha
the thin slices are of- Raw sausage, native
ten served as an hors to France, made with
d’oeuvre. coarsely ground pork
Blood sausage and pepper; often
blʌd ˈsɔsəʤ added to cassoulet.
The main ingredients
in blood pudding are Andouillette
blood and suet (from Ondá,wiel
pigs or other animals) Cooked sausage
packed into a casing; made from pig or calf
white pudding is intestines; it can be
made from white grilled or fried and
meat and milk. served with mustard.
Canadian bacon Pancetta
kəˈneɪdiən ˈbeɪkən pˈɑːnsɪtə
Tocino canadiense Rolled Italian bacon,
Piece of salted, usually sometimes spiced; it is
smoked, meat from an essential ingredi-
the pork loin; it goes ent in pasta alla car-
well with eggs and in bonara and also fla-
dishes such as quiches vors sauces, soups
and omelets. and meat dishes.
American bacon Cooked ham
əˈmɛrəkən ˈbeɪkən kʊkt hæm
Tocino americano Jamón cocido
Salted and smoked Salt-cured and
side pork, cut into thin cooked pork meat,
slices; in North Amer- usually served thinly
ica, it is traditionally sliced; it is eaten hot
served with eggs, for or cold, especially in
breakfast. sandwiches, and on
croque-monsieurs
and canapés.
Mollusks

Squid used to make

The edible parts chowder, a popu-
are the tentacles, lar New
the body pouch
and the ink; often Great scallop
grilled or fried, the Related to the
lean flesh can oc- scallop, the deli-
casionally be rub- cately flavored
bery. flesh is prized by
Europeans; the
Cuttlefish shells are resistant
The very firm flesh to heat and are
must be pounded often used as
before cooking cooking and serv-
and is delicious ing dishes.
stuffed; the ink, or Scallop
sepia, can also be The main edible
used to color cer- part is the nut (the
tain recipes muscle that opens
. and shuts the
Octopus shells) and some-
The tough flesh times the coral
must be tender- (the orange part);
ized before cook- excellent raw or
ing; it is delicious cooked, it can be
simmered, grilled prepared in nu-
or marinated. merous ways.
Abalone Whelk
The muscle, also Resembles a large
called the periwinkle; the
"e&foot"e&, is de- flesh will toughen
licious raw or if it is cooked too
cooked; it must be long and it is of-
pounded before ten eaten sprin-
cooking. kled with lemon
Soft shell clam juice.
Primarily har- Common periwin-
vested in the At- kle
lantic, this large Its flesh resem-
soft mollusk of the bles the snail’s,
clam family can which it can re-
replace the latter place in most reci-
in recipes. pes; whether
Hard-shell clam eaten hot or cold,
Mollusk with a it is always cooked
very hard shell first.
whose flesh can
be eaten raw or
cooked; they are
 Snail completely flat
Snails are often lower shell; the
sold canned, fro- belon variety is
zen or ready- particularly prized.
cooked; served Cupped Pacific
with garlic butter, oyster
they constitute a Juicy and meaty,
classic appetizer. with a well-devel-
Slug oped lower shell;
like all oysters, it is
often eaten raw,
either plain or
Cockle with lemon juice.
Generally desig- Blue mussel
nates the Euro- Fresh mussels are
pean variety, alt- usually poached in
hough others ex- broth or steamed
ist; it has a firmer until they open;
texture and a those that fail to
more pronounced open should be
flavor than oysters discarded.
and mussels. Razor clam
Clam Elongated mollusk
Related to the of the clam family,
hard-shell clam, it with a shell sharp
is as tasty raw enough to cut
(with or without skin, hence its
lemon juice) as it name.
is cooked (in Limpet
soups, or stuffed, It has a single
like the blue mus- shell and is eaten
sel). raw with lemon
Flat oyster juice or vinegar, or
Less common grilled, with but-
than the cupped ter.
oyster, with a

Crustaceans

Lobster To ensure maximum freshness, the lobster should be cooked live, by plunging it into boiling liquid.

spiny lobster Spiny-shelled crustacean whose flesh is slightly less flavorful than the lobster’s; the tail is the only
part that is commonly found for sale, either raw or cooked.

Scampi Rarely sold live, it resembles a small lobster but has more delicate flesh; it is often served with garlic but-
ter.
Crab Sometimes sold live and cooked like the lobster, its lean stringy flesh, its liver and the creamy substance un-
der the shell can all be eaten.

Crayfish Small freshwater crustacean usually prepared like lobster; only the tail is eaten and its pinkish-white flesh
is lean and delicate.

Shrimp Delicious hot or cold; although many prefer them deveined, the intestine (the dark vein running along the
back) is edible.

Cartilaginous fishes
Fish with skeletons made of cartilage rather than bones; their flesh usually contains no bon

Bony fishes

Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
Supermarket

A large self-service store that sells food and various everyday household goods; the part accessible to shop-
pers is surrounded by service areas reserved for storage and for preparing and preserving merchandis

Vegetable

 Bulb vegetables
 Tuber vegetables
 Stalk vegetables
 Leaf vegetables
 Inflorescent vegetables
 Fruit vegetables
 Root vegetables

Legumes

The main edible part of these pod-shaped fruits is their seeds, consumed fresh, dried or sprouted; if dried,
they often require soaking before they can be cooked
 Peas
 Dolichos beans
 Lupine
 Alfalfa
 Peanut
 Lentils
 Broad beans
 Beans

Fruits

Usually sweet vegetables, primarilyconsumed at breakfast, as a snack or for dessert, and used extensively in
pastry and candy making.
 Berries
  Stone fruits
 Dry fruits
 Pome fruits
 Citrus fruits
 Melons
 Tropical fruits

Cereal products

Cereals that have been processed in various ways to make ground (flour, semolina), unground (rice) or man-
ufactured products (bread, pasta, noodles).
 Flour and semolina
 Bread
 Pasta
 Asian noodles
 Rice

Coffee and infusions

Aromatic beverages derived from ground beans (coffee) or dried plants (tea, herbal tea) that are combined
with boiling water.
 Coffee tea
 Herbal teas

Dairy products

Foods produced by processing fresh milk; they are used daily in Western countries, where they are known for
their high calcium content.
 Yogurt
 Ghee
 Butter
 Cream
 Milk
 Fresh cheeses
 Goat’s-milk cheeses
 Pressed cheeses
 Blue-veined cheeses
 Soft cheeses

Meat

Flesh of slaughter animals, consumed as food; a distinction is usually made between red meat, such as beef
and lamb, and white meat, such as veal and pork.
 Cuts of beef
 Cuts of veal
 Cuts of lamb
 Cuts of pork