FOOD

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

Farm All the structures belonging to an agricultural concern

and used as dwellings or in its operation.
stea
d

Mushroo Vegetable that grows in damp cool places; its edible

varieties are served as condiments or as an ingredient
ms in a variety of foods.

Seaweed Usually aquatic vegetables used in cooking or as

dietary supplements; they are primarily produced and
eaten by the Japanese.

Spic Plant substances, often of exotic origin, used primarily

for their flavor and pungency to enhance the taste of
es various recipes.

Condimen Natural or artificial substances used in cooking to

bring out the flavor in a dish or to complement it.
ts

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.
Cho Smooth paste made with cocoa and sugar, extensively
used in making candy and pastry and often eaten
cola plain, as bars or squar
te

Sugar Sweet-tasting foodstuff derived from certain plants;

the most common varieties of sugar come from
sugarcane and sugar beets
Fats and oils

Animal or vegetable fatty acids in solid or liquid form

generally used to cook, flavor, thicken or preserve
foods.
Variet
y Edible parts of slaughter animals, apart from the
meat meat.

Ga Wild animals that can legally be hunted and eaten as

food; includes large and small game animals and
me game birds.

Poul Term that refers to barnyard fowl, most of which have

been domesticated for centuries and are now mass-
try 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.

Delicatesse Foodstuff made from the meat (usually pork) or offal

of various animals; among the many different
n varieties, some can be consumed as is, some are
cooked.

Mollusks Usually marine-dwelling, soft-bodied invertebrates;

some have shells and are sold live.

Crustacea Aquatic invertebrates having a carapace over their

bodies; they are sold live, frozen (raw or cooked) or
ns canned.

Cartilaginou Fish with skeletons made of cartilage rather than

bones; their flesh usually contains no bon
s fishes

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

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
ket storage and for preparing and preserving merchandis

Vegetabl

es
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  Stalk vegetables
category (fruits).  Leaf vegetables
 Bulb vegetables  Inflorescent vegetables
 Fruit vegetables
 Tuber 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 Cereals that have been processed in various ways to

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

Coffee Aromatic beverages derived from ground beans

(coffee) or dried plants (tea, herbal tea) that are
and combined with boiling water.
 Coffee tea
infusions  Herbal teas

Dairy Foods produced by processing fresh milk; they are

used daily in Western countries, where they are
products 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

Farmstead fˈɑːmstɛd
hen house: sheep shelter:
hɛn haʊs ʃip ˈʃɛltər
gallinero refugio de ovejas
Building where poultry are Building where ovines
housed; a distinction is (rams and ewes) are
often made between laying housed; these sheep are
units and fattening units. raised mainly for their
farmyard: meat and wool, and
fˈɑːmjɑːd sometimes for their milk.
corral greenhouse: ˈgrinˌhaʊs
Open area around which invernadero
the farm buildings are Structure with translucent
situated. walls where vegetables are
hive: grown under controlled
hˈaɪv conditions that promote
colmena their growth.
Shelter constructed to orchard: ˈɔːtʃəd
house a bee colony that huerta
produces honey and Land planted with fruit
vegetable garden: pollinates fruit trees. trees.
vɛʤtəbəl ɡɑːd(ə)n fruit tree: frut tri Enclosure: ɛnˈkloʊʒər
Huerta Árbol de frutas recinto
Land where edible plants Tree that bears edible fruit, Fenced-in space where
are grown to feed the usually intended for human animals can move about.
household consumption. pigsty: pˈɪgstaɪː
pocilga mˈedəʊ where hay is stored to
Building used to house prado protect it from bad
pigs, usually raised to be Ground covered in grass, weather.
slaughtered. which the farmer mows to
produce fodder (hay,
alfalfa, etc.) for cattle.
Bunker silo: fodder corn:
bˈʌŋkə sˈaɪləʊː fˈɒdrə kɔrn
Refugio maíz forrajero
Long flat structure used to Variety of corn used as
store silage; filling it cattle feed.
requires no specialized Farmhouse:
equipment. fˈɑːmhaʊːs fence:
tower silo: casa de Campo fɛns
ˈtaʊərsˈaɪləʊ: House where the farmer cerca
silo de la torre and the farmer’s family Wooden or metal barrier
Cylindrical structure used live. used to delimit a section of
to store silage; it is always ornamental tree: land so it can be used for a
filled from the top, using a ɔːnəmˈentl tri particular purpose.
specially constructed árbol ornamental permanent pasture:
apparatus. Tree planted for decorative ˈpɜrmənənt pˈɑːstʃə
Cowshed: purposes. pasto permanente
kˈaʊːʃɛd Fenced-in grassy tract of
establo land set aside for cattle to
Building where bovines are machinery shed: graze on.
housed; the animals are məˈʃinəri ʃɛd  Horse hɔrs caballo
often separated by age or cobertizo de maquinaria  Ox ɑks buey
type (raised for meat or for Building usually meant to  Calf kɑːf becerro
milk). house farm machinery.  Sheep ʃip oveja
Dairy: Barn: bɑrn  Goat goʊt cabra
ˈdɛri granero  Cow kaʊ vaca
lechería Building used mainly to fallow:
Room where milk is stored store harvested crops, fˈæləʊː
and refrigerated before it is straw and hay. barbecho
collected; it is also the Hayloft: Arable land temporarily left
place where milk is hˈeɪːlɒft unsown to allow the soil to
converted into butter and pajar replenish its reserves
other by-products. Part of the barn, often the
Meadow: equivalent of an attic,
.

Mushrooms ˈmʌʃrumz
chanterelle
shatuoroal
cuerda
Pleasantly fragrant and
valued by gourmets,
especially those in
Europe; it is served most
often 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 primarily 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 popular in
Asia; it is eaten raw, in
salads, 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, preferably grilled.
morel
mar,el
morel
The darker the specimen,
the more flavorful its thin
fragrant flesh; it should be
thoroughly cooked to
eliminate toxic
substances.
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 grown for use in Oriental
cultivated mushroom. dishes and sauces and for
its therapeutic value.

royal agaric truffle

roeal ái,gaerek trafol
agárico real trufa
Equally flavorful raw or Underground mushroom
cooked, it has been hard to find and perceived
famous since ancient as a luxury food; it is
times; it is not to be usually associated with
confused with the game and poultry.
poisonous fly agaric, wood ear
which it resembles. wuedt iear
shiitake mushroom oreja de madera
sií,tak mAssrum Its tasteless gelatinous
hongo shii,taekae flesh is popular in Asia; it
The equivalent of the is usually eaten in soups
cultivated mushroom in or with vegetables.
Japan, where it is widely

Seaweed sˈiːwid
spirulina Irish moss
espillilina airis mash
espirulina musgo irlandes
Microscopic freshwater Plentiful in the North
alga, rich in nutrients Atlantic, it can only be
(protein, iron, eaten cooked; also
magnesium); it is used produces carrageen, a
mainly as a dietary substance used to
supplement. thicken certain dishes.
kombu
kómbu
kombu Eaten since
ancient times, it is sold
in large blackish strips;
it is used primarily 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 calcium and has a
delicate texture and
flavor; among its many
uses, it is a often
served with legume
dishes.
nori
nourri
nori
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 enhances
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 gelatin 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.
 spices spˈaɪsɪz
especias

allspice / Jamaican spice American mustard.

ˈɔːlspaɪːs
pimienta de Jamaica
it is used to flavor savory or
sweet dishes and certain
liqueurs. black mustard
green pepper blæk ˈmʌstərd
grin ˈpɛpər mostaza negra
pimienta verde The flavorful pungent seeds
Small berries picked while have a high concentration
still green and usually dried of essential oil; they are
or preserved in brine or used whole, ground or as a
vinegar; this pepper is mild flavoring agent.
but very fragrant. juniper berry
white pepper ˈʤunəpər ˈbɛri
waɪt ˈpɛpər baya de enebro
pimienta blanca Fruit of the juniper tree
Small berries picked when with a resinous smell and
very ripe, then dried and slightly bitter flavor; it is
skinned; this pepper is less the basis for gin and also
pungent than black pepper. flavors marinades,
pink pepper sauerkraut, meat and
pɪŋk ˈpɛpər pâtés.
Pimienta Rosa cinnamon
These dried berries, with a ˈsɪnəmən
delicate fragrant and mildly canela
pungent flavor, do not grow Dried bark of the cinnamon
on the pepper tree but on tree, sold in sticks, ground
another plant; it is used like or as an essential oil; it is
pepper. often associated with
black pepper candy, sweet dishes and
blæk ˈpɛpər hot drinks.
pimienta negra
The most pungent and
aromatic of the peppers, it
comes from small berries
that are pickedwhile still
green, then dried. curry
Clove kˈʌri
klouv A staple of Indian cooking,
Clavo the pungency of this blend
The dried floral bud of the of spices varies, depending
clove tree. Whole, it is on how much pepper or
often used with ham or chile is used.
simmered onion dishes; saffron
when ground, it flavors ˈsæfrən
items such as gingerbread. azafrán
white mustard The most expensive spice,
waɪt ˈmʌstərd actually derived from the
mostaza blanca handpicked and dried
Its seeds are larger and stigmata of the crocus
less pungent than the black flower; it is an essential
mustard’s and are used ingredient in paella and
especially to make bouillabaisse.
cumin
ˈkjumən
comino
Extensively used
traditional Arab, Indian and
Mexican dishes, it has a
strong smell and a warm,
slightly bitter flavor.
Cardamom
kˈɑːdəməm
cardamomo
The pod is green, brown or
white, depending
whether it was sun- or
oven-dried, or bleached; its
delicate peppery flavor
characterizes Indian curry.
caraway
ˈkærəˌweɪ
alcaravea
Its sharp bitter flavor
enhances the flavor of
stewed dishes; it is used
primarily in Eastern Europe,
India and Arab countries.
nutmeg
ˈnʌtˌmɛg
nuez moscada
Its flavor complements milk
products but quickly
decreases once the nut is
ground; its red membrane,
known as mace, is also
used as a spice.
fenugreek
fˈenʌgrik
Fenogreco
Once roasted, the seeds
have a bittersweet
aftertaste; they are used in
Indian cooking or, when
sprouted, added to salads.
Turmeric
tˈɜːmərɪk
cúrcuma
Similar to ginger, it is
cooked and ground into
powder; among other uses,
it is added to Indian curries
and chutneys and provides
the color for American
mustard.
cayenne chile
kɛɪːˈen ˈʧɪli
cayena chile
Dried red chile powder
used specifically to make
Tabasco® sauce; it is so
hot that one pinch is
enough to season an entire
dish.
in
crushed chiles
krˈʌʃt tʃˈɪlz
chiles triturados
Dried crushed chiles that
contribute flavor and
spiciness to a variety of
recipes; they are commonly
on used in pasta dishes.
garam masala
gˈærɑːm məsˈɑːlə
mezcla de especias
Indian spice blend of which
there are countless
varieties, some numbering
up to 12 ingredients; it is
used to season pilafs and
meat dishes.
1. Bar leaf
2. Black Cardamom´
3. Cinnamon stick
4. Clove
5. coriander seeds
6. cumin seed
7. Fennel seed
8. green cardamom
9. ground cinnamon
10. Ground nutmeg
11. Black Pepper corns
12. Ginger powder
13. Mace/javitri
14. Shahi jeera
Asafoetida
ˈæsæfˈetaɪːd
asa fétida
The dried gum derived
from two species of giant
fennel, its unpleasant smell
dissipates with cooking; it
adds flavor to vegetables,
fish and Indian sauces.
ajowan
ədʒˈaʊːən
Highly fragrant, it tastes
like thyme; among other
uses, it is added to starchy
foods, legumes and Indian
wafers.
paprika
pæˈprikə
pimenton
Extensively used in
Hungarian cooking, this
somewhat hot powder
combines dried sweet red
pepper and red chiles; it is
used to flavor and color
numerous foods, such as 7. Black peppercorns
eggs and potatoes. 8. Cumin seeds
9. Fenugreek
10. Cardamom podsç
11. Anise seeds coriander
seeds
jalapeño chile
12. Galangal
jalapíño ˈʧɪli 13. Mace
chile jalapeño 14. Allspice
Relatively mild chile, native 15. Paprika
to Mexico and sold fresh, 16. Turmeric
dried or marinated; it turns 17. Ginger
red when ripe. 18. Orris
dried chiles 19. Nutmeg
draɪdtʃˈɪlz 20. Clove
21. Coriander
chiles secos
22. Cilantro…
The smaller dried chiles are
ground pepper
generally stronger than the
graʊndˈpɛpər
large ones, which can be
Pimienta molida
dry-roasted before use to
Although one of the most
bring out their flavor.
widely used cooking spices,
bird’s eye chile
it loses its flavor faster
bˈɜːdɑːʃ aɪˈʧɪli
than peppercorns, from
ojo de pájaro chile
which it is derived.
Small, intensely hot chile;
Marinade spices
removing the seeds and
mærɪnˈeɪːd spˈaɪsɪz
interior membranes
adobo especias
alleviates the fiery taste.
A mixture of spices added
chili powder
to fruit and vegetable
tʃhˈiːli ˈpaʊdər
preserves, chutney and
chile en polvo
vinegar; its composition
Spice blend composed
varies.
mainly of dried ground 1. Olive oil
chiles, whose strength 2. Lemon
varies depending on the 3. sweet paprika
chiles used; it is widely 4. oregano
used to flavor and color 5. ground cummin
rice and pasta. 6. White pepper/ black
Sumac pepper
ʃˈuːmæk 7. ground onion
8. cayenne ground
Zumaque
9. garlic powder
Dried berries, sometimes 10. chile
ground, with a slightly cajun spice seasoning k
acidic, lemony taste; it is ˈeɪːdʒən spaɪsˊsi:znɪŋ
very popular in the Middle condimento cajun de
East, especially in salads especias
and fish dishes. Its spiciness enhances the
ras el hanout flavor of ragouts and Cajun
rˈas ɛlˈ jenút dishes; it is also sprinkled
Very fragrant Maghrebian on meat and fish before
spice blend with dried they are barbecued or
flowers among its up to 50 roasted.
ingredients; it is used to five spice powder
flavor game, couscous, rice faɪv spaɪsˈpaʊdər
and stews called tajines. cinco especias en polvo
1. Bar leaf
A blend of five ground
2. Dried roses
3. Cinnamon shards spices used in Chinese
4. Dried lavender cooking; it includes star
5. Saffron anise, cloves, fennel seeds,
6. Whiter pepper corns cinnamon and pepper.
poppy sedes dishes. Mexican oregano is
ˈpɑpi sidz not related to
semillas de amapola Mediterraenen oregano.
Their nutty flavor, which Each herb has its own
intensifies with cooking, distinct flavor. Do not use
works especially well in them interchangeably.
bread, cakes and pastries;
it also yields a cooking oil. Use INDIA TREE Mexican
ginger Oregano to season chile
ˈʤɪnʤər powder, bean dishes, salsa,
jengibre Mexican inspired sauces
A staple of Asian cooking and rubs, sautéed zucchini,
and a classic garnish for eggplant, peppers, and
sushi; it is also used tomatoes.
ground, especially in Dalmatian Sage
breads and cookies. dælmˈeɪːʃən seɪʤ
salvia dálmata
Mediterranean Oregano Italians use sage in meat
ˌmɛdətəˈreɪniən ˌɔˈrɛgəˌnoʊ dishes and in sauces for
Mediterranean Oregano is pasta. In England and
the common name for wild North America, it is a well-
marjoram. Whether known ingredient in bread
gathered from the wild or stuffings for pork, poultry,
cultivated, it is one of the and veal. Sage dries well
most pungent of herbs and is best stored whole
often preferred in its dried and ground or crushed as
state. It goes particularly needed.
well with garlic, onions,
tomatoes, fish, chicken, Sage is grown
and meat. It is an commercially in Turkey,
indispensable ingredient in Albania, and Dalmatia
both pizza and spaghetti along the Croatian coast.
sauce. To release the flavor The term 'Dalmatian' has
from the leaves, crumble come to mean the best
them with your fingers grade of commercially
before adding them to your grown sage, rather than
dish. the region of its origin.
Sprinkle INDIA TREE
Mediterranean 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 eggplant,
potatoes, or peppers prior
to roasting.
Mexican Oregano
ˌ ˈmɛksəkən ɔˈrɛgəˌnoʊ
Pungent, peppery INDIA
TREE Mexican Oregano will
lend authenticity to your
Mexican and Tex-Mex
Condiments

mustard
American Mustard
əˈmɛrəkən ˈmʌstərd
Mostaza americana
Very mild, the traditional
North American
accompaniment to hot
dogs and hamburgers;
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
making sauces, salad
dressings and various
kinds of mayonnaise.

English mustard
ˈɪŋglɪʃ ˈmʌstərd
Mostaza inglesa
Very strong mustard,
sold either 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
seasoning 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 ingredient,
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
version is sometimes
used in cooking or to
sweat vegetables 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 Mountains.
The high mineral content
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
finishing salt. Works well
in a grinder bottle or can
be crushed to finer
consistency with a smoking premium French
mortar and pestle. It is
delicious when used with
chicken, red meat, fish,
brines and sauces. Our
bulk Himalayan pink salt
is kosher certified and
non-irradiated
. moist, delicate Fleur de
Kosher salt:
kouʃə sɔlt
sal de judios
it is obtained from the
evaporation 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 compounds.
Alea-(Red Hawaiian-
Style Sea Salt
ˈæɪəː rɛd həˈwaɪən staɪl si
sɔlt
Sal marina roja de
estilo hawaiano
brick color, Alaea is
completely natural: the
evaporated 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
vegetables.
Fumée de salt:
all-natural Fumée de
Sel® Chardonnay Oak
Smoked Sea Salt is the
exquisite result of cold
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
Sel crystals and
produces a smoky,
slightly tart, savory salt.
Ideal in French cuisine,
Fumée de Sel is a
wonderful addition to saffron Sea Salt Chile
herb blends for fresh ˈsæfrən si sɔlt
grilled seafood and Sal del mar de azafrán
vegetables, to soups, Delicacy, beauty and
stews and sauces—even refinement are hidden
to salted caramel sauces behind this pyramid-
for ice creams and shaped Cypriot salt.
desserts. One of the Associated with the
easiest and most pronounced and
mouthwatering ways to adulterated taste of
add a taste of luxury to saffron, it perches on its
your recipes, a pinch of crayfish to the pan, its
Fumée de Sel here and mussels with cream and
there will have you its asparagus as a final
wanting to add it to any touch.
and every dish.
Fortunately, you can buy Freur de Sel Gurrande
this incredible gourmet sea salt
salt in bulk for that very flˈʊəːr di sˈel gərˈænd si
reason. sɔlt
flor de sal marina
Maldón salt: mˈɒldn̩ sɔlt from French Brittany,
Estilo de sal gray in color and
Maldon Sea Salt is medium size. Black Salt:
among the best in the slightly refined salt
world. When these produced in India.
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 Australia. With a
mild salinity, a 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 homemade white
chocolates or caramel
candies.
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 Japanese
sushi and sashimi.
mango chutney ˈmæŋgoʊ
ˈʧʌtni
chutney de mango
Thick sweet-and-sour relish,
originating in India and
made with mangoes, sugar
and vinegar; it can be
served with a variety of
dishes.
ketchup ˈkɛʧəp
Medium spicy, traditionally
English tomato purée made
from numerous 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
ingredient in couscous.
vanilla extract vəˈnɪləˈɛk
ˌstrækt
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.
vinegar
tamarind paste t
ˈæmərɪnd peɪst
pasta de tamarindo
Made from the fruit of the
tamarind tree, this slightly
acidic paste is used as a
foodstuff and as a
condiment in Asian cooking.
Worcestershire sauce w
ˈʊstəʃə sɔs
Salsa Worcestershire
British sauce whose exact
recipe is kept secret by the
manufacturer; its robust
flavor goes well in cocktails,
sauces, soups and many
other dishes.
Tabasco® sauce təb
ˈæskəʊː sɔs
Salsa Tabasco®
Native to Louisiana, this
sauce is made from crushed
red chile 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 k
ˈuːlɪʃ
pure de tomate
Tomato purée of medium
thickness 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.
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 ærəʊ
ˈmætɪk vɪnəgər] Vinagre
aromatico.
Usually a white wine vinegar
is used (although all the
vinegars can be flavored) 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
imagination but that if at least
the flavors that you put that
take well do not put cinnamon
garlic.

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, fermented with
experience and carefully
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
dandelion salads is exquisite.

Champagne vinegar
sampéin vineagear Vinagre
de Champán
It is ideal for marinating and
seasoning 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 facilitates
digestion because its bacterial
flora is similar to that of the
human 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 obtained 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 powder, 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: ræz

ˌbɛri vineagear. 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 sushi
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 Ximenez
and Muscat grapes are used
and for its softness and aroma
I use it a lot to dress
salmorejos and gazpachos
.
Tarragon vinegar
Vinagre de Estragón
This vinegar would fall within
the category 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 mushrooms, chicken or
mussels.

Whiter wine vinegar

Vinagre de vino Blanco to
dress salads 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
anise ˈænəs anis sage seɪʤ
Extensively used in making salvia
candy (licorice) and liqueurs Its pungent flavor
(pastis), its edible leaves complements a variety of
and seeds can flavor savory dishes; it is often used with
as well as sweet dishes. pork, duck and goose, as
mint mɪnt Menta well as in Italian veal dishes.
Gives a refreshing taste to basil bæzəl Albahaca
numerous sweet and savory A popular choice for
dishes, such as lamb; its seasoning tomato and pasta
aromatic essential oil is used dishes, it is also one of the
to flavor candy, liqueurs and main ingredients in pistou
many other types of food. and Italian pesto.
thyme taɪm Tomillo tarragon tˈærəgən
Used with parsley and sweet estragon
bay to make bouquets Has a slightly bitter, peppery
garnis; because it anise flavor that
withstands lengthy cooking, complements bland foods; it
it is a popular choice for is often used with chicken
flavoring soups and stews. 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 flavor
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, ragouts and fruit
platters, as well as in some
liqueurs, such as Chartreuse
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
salads.
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 especially in
sauces and marinades, and
with roast meat.
chervil tcheveil perifollo
Has a subtle delicate taste
and is used like parsley; it is
often included 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
pancakes.
rye rai Centeno
Yields a flour that can be
combined with wheat flour to
make bread; it is also used in
brewing (beer) and distilling
(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 peppery 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 brewing
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 porridge; when
sprouted and ground, millet is
an ingredient in breads and
muffins.
 Chocolate ˈtʃɑːklət
dark chocolate blanco
chocolate con leche Sweet and
dɑrk ˈtʃɑːklə Made with creamy, it
t chocolate is made
chocolate liquor and from cocoa
negro cocoa butter,
Includes butter sugar and
semisweet mixed with condensed
and bitter powdered or
chocolate, milk; it powdered
which cannot be milk.
contain used in
from 35% cooking
to 70% because Cocoa
chocolate the milk ˈkoʊkoʊ
liquor; it is solids it cacao
often used contains The key
in cooking burn when ingredient
and is also heated. in
eaten plain. chocolate;
grinding
the beans
of the
cacao tree
produces
chocolate
liquor,
which
yields
cocoa
white butter and
milk chocolate cocoa
chocolate waɪt powder.
mɪlk ˈtʃɑːklət
ˈtʃɑːklət chocolate

Sugar ˈʃʊgər
brown sugar that still contain
braʊn ˈʃʊgər molasses; it has
azúcar morena a stronger taste
Fine, only than white sugar.
slightly refined
sugar crystals
 rock candy molasses
rɑk ˈkændi məˈlæsəz
caramelo melaza
White or brown Thick liquid
sugar in very residue from the
large crystal process of
form; it is used converting
especially to sugarcane into
sweeten fruits in sugar; it is used
brandy. to make rum,
maple syrup candy, soft
ˈmeɪpəl ˈsɜrəp cookies and pies.
sirope de arce granulated
Produced by sugar
reducing sugar grˈænjʊlɛɪːtɪd
maple sap; it is ˈʃʊgər
used to make azúcar
various desserts granulada
and to The most
accompany commonly used
pancakes, poach sugar in cooking
eggs and glaze and baking; it is
ham. white, fully
Honey refined and
ˈhʌni composed of
miel small crystals.
Substance made powdered
by bees from sugar
flower nectar; its pˈaʊːdəd ˈʃʊgər
color and flavor azúcar en
vary depending polvo/ glass
on the nectar’s White sugar in
origin. powdered form,
corn syrup containing about
kɔrn ˈsɜrəp 3% corn or
jarabe de maíz wheat starch,
Thick sweet added to prevent
syrup used caking; it is used
extensively in mainly for icing
making candy and decorating.
and pastry.

fats and oils fˈæts ænd ɔɪlz grasas y aceites

sesame oil corn oil

ˈsɛsəmi ɔɪl kɔrn ɔɪl
aceite de Sesamo . aceite de maíz
Very popular in Asian Has relatively little flavor
cooking and or odor; one of the most
characterized by its rich ubiquitous oils, used for
delicate toasted-nut cooking, frying and
flavor; it is not well suited seasoning foods.
to high temperatures.
 peanut oil
ˈpiːnʌt ɔɪl olive oil
aceite de cacahuete ˈɑləv ɔɪl
Heat-resistant, mild- aceite de oliva
tasting oil equally well This extract derived from
suited to frying and to olive pulp is essential to
dressing salads. Mediterranean cooking,
both for preparing and
seasoning recipes.
sunflower-seed oil
ˈsʌnˌflaʊər sid ɔɪl
aceite de girasol
This delicately flavored
oil is the main ingredient
in margarine and
dressings; it is also used
for frying sweet foods.

lard the lengthy cooking of certain

lˈɑːd ragouts, and for frying and for
manteca de cerdo making pastry.
Pork fat; fatback is rendered margarine
into shortening whereas side ˈmɑrʤərən
pork (fat streaked with lean) margarina
provides lardons and bacon. Fatty acid used as a substitute
for butter; those made with
shortening vegetable oil contain no
ʃˈɔːtn̩ɪŋ cholesterol
acortamiento
Substance produced by
rendering pork fat; it is used for

Variety meat carne de variedad

Marrow mˈærəʊ Liver ˈlɪvər

médula Higado
Soft fatty tissue found People eat the liver of
in the centre of bones; slaughter animals,
it is served mainly with poultry, game and
roast beef and cardons some fish (cod); it has
and can also be used to a high iron content.
add flavor to soups. Heart hɑrt
Sweetbreads sw Corazon
ˈiːtbrɛdz Cooked in ragouts and
mollejas casseroles, it can also
Designates the tender, be sautéed, roasted,
delicately flavored braised or simmered;
thymus gland of calves, veal, lamb and chicken
lambs and kids; veal heart are the most
sweetbreads are popular.
especially prized.
 Tripe trˈaɪp Kidney ˈkɪdni
callos Rinón
Ruminants’ stomach Young slaughter
lining, made ready for animals such as calves
cooking; the main tend to have more
ingredient in many tender kidneys; there is
regional dishes, the an unpleasant
best known being aftertaste if they are
tripes à la mode de not prepared carefully.
Caen. Brains brˈeɪːnz
Tongue tʌŋ Sesos
Lengua Lamb, sheep and veal
Covered with a thick brains are the most
skin that lifts off easily prized, served in
once cooked; calf salads, au gratin, in
tongue is the most croquettes, stuffings
tender. and sauces.

Game

Pigeon ˈpɪʤən Rabbit ˈræbɪt

Paloma Conejo
Eaten since ancient Wild rabbit has a
times, pigeon is more pronounced
broiled, sautéed or flavor than
roasted, or braised domesticated
when the bird is rabbit, which tastes
mature; it is like chicken; it is
traditionally served often prepared with
with green peas. a mustard sauce.
Pheasant ˈfɛz(ə)nt
Faisán
Young pheasant are
often broiled and
served with a moist
stuffing; as they
age, they become
dry and less tender
and so are usually
made into terrine
or pâté.
 Hare hɛr small bird is a
Liebre prized delicacy; it is
The dark meat has delicious cooked
a stronger flavor with grapes.
than rabbit meat. Guinea fowl ˈgɪni
Young hares can be fˈaʊːl
roasted or sautéed; Gallina de guinea
older ones are The same size as a
marinated, then small chicken, it is
jugged or made more flavorful
into terrine or pâté. when young and
weighs less than 1
kg; its flesh is
slightly gamy.
Quail kweɪl
Codorniz
Roasted, braised,
broiled or cooked in
a casserole, this

Poultry ˈPóultri aves de corral

Duck drier; in North

dʌk America, turkey with
pato stuffing is the
The magret, or breast traditional
meat, can be roasted, Thanksgiving and
fried or smoked; they Christmas meal.
are force-fed to Capon
produce foie gras. kˈeɪːpən
Goose Young rooster,
gus castrated and fattened
ganso for slaughter; it grows
Often force-fed to to twice the size of a
produce foie gras, it is chicken yet has tender
delicious stuffed or juicy meat.
served with a fruit Chicken
sauce; goose stuffed ˈʧɪkən
with chestnuts is a pollo
classic European dish. The offspring of a hen,
Turkey from 4 to 12 months
ˈtɜrki old; it is cheap, tasty
Pavo and can be prepared
Prepared like chicken in numerous ways,
although its meat is thus it is the most
 popular type of
poultry.

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.
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 destroy
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.

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 decorative
uses.

Delicatessen ˌdɛlɪkəˈtɛsnCharcuteria

kielbasa seasoned with

sausage garlic and spices.
kˈiːɛlbɛɪːsə ˈsɔsəʤ Mortadella
salchicha mərtˈædələ
kielbasa Fat Italian sausage
Native to Poland, made with meat
it is made with and fat and
coarsely ground flavored with
pork and beef, peppercorns and
pistachios. them more flavor.
German salami
Prosciutto ˈʤɜrmən səˈlɑmi
prˈesɪtəʊː Made with finely
jamón ground beef and
Raw dried ham pork, it is usually
native to the served sliced, as
Parma region of an hors d’oeuvre,
Italy; it is mostly but also on pizza
eaten thinly sliced and canapés and
and served with in sandwiches.
melon or fresh figs Genoa salami
. dʒˈenəʊːə səˈlɑmi
Foie gras Dry Italian
fˈɔɪː græs sausage made
Goose or duck with a mixture of
liver, abnormally pork, veal and fat;
enlarged by force- the thin slices are
feeding; often served as an
considered a hors d’oeuvre.
gourmet item, it is Blood sausage
sold raw or ready blʌd ˈsɔsəʤ
to eat. The main
ingredients in
Rillettes blood pudding are
rˈɪlɪts blood and suet
Often made with (from pigs or other
pork or goose animals) packed
meat and cooked into a casing;
in fat until the white pudding is
meat made from white
disintegrates; they meat and milk.
are always served Merguez
cold. sausage
mgeɛz ˈsɔsəʤ
Chorizo salchicha
khərˈiːzəʊː Merguez
Semidry Spanish Small, highly
sausage seasoned spiced sausage
with red chiles, made with lamb,
available in beef or mutton;
several versions popular in North
that vary in Africa and Spain, it
spiciness; it is is usually eaten
often added to fried or grilled.
paella.

Pepperoni Frankfurter
pˈepərəʊːni frˈæŋkfɜːtə
This dry, salchicha
somewhat spicy Smoked
Italian sausage is precooked
a favorite pizza sausage that is
topping; diced, it native to Germany
is added to certain and made from a
dishes to give pastelike pork
mixture; among pork loin; it goes
its many versions well with eggs and
is the American in dishes such as
hot dog. quiches and
Chipolata omelets.
sausage American bacon
ˌtʃɪpəˈlɑːtə ˈsɔsəʤ əˈmɛrəkən ˈbeɪkən
salchicha Tocino
Raw pork, or pork americano
and beef, sausage Salted and
characteristically smoked side pork,
flavored with cut into thin slices;
cloves; it is often in North America,
grilled or fried. it is traditionally
Toulouse served with eggs,
sausage for breakfast.
tulˈuːz ˈsɔsəʤ Pancetta
salchicha pˈɑːnsɪtə
Raw sausage, Rolled Italian
native to France, bacon, sometimes
made with spiced; it is an
coarsely ground essential
pork and pepper; ingredient in pasta
often added to alla carbonara and
cassoulet. also flavors
sauces, soups and
Andouillette meat dishes.
Ondá,wiel Cooked ham
Cooked sausage kʊkt hæm
made from pig or Jamón cocido
calf intestines; it Salt-cured and
can be grilled or cooked pork meat,
fried and served usually served
with mustard. thinly sliced; it is
Canadian bacon eaten hot or cold,
kəˈneɪdiən ˈbeɪkən especially in
Tocino sandwiches, and
canadiense on croque-
Piece of salted, monsieurs and
usually smoked, canapés.
meat from the
Mollusks

Squid be pounded
The edible before cooking.
parts are the Soft shell
tentacles, the clam
body pouch Primarily
and the ink; harvested in
often grilled or the Atlantic,
fried, the lean this large soft
flesh can mollusk of the
occasionally be clam family can
rubbery. replace the
latter in
Cuttlefish recipes.
The very firm Hard-shell
flesh must be clam
pounded before Mollusk with a
cooking and is very hard shell
delicious whose flesh can
stuffed; the ink, be eaten raw or
or sepia, can cooked; they
also be used to are used to
color certain make chowder,
recipes a popular New
.
Octopus Great scallop
The tough flesh Related to the
must be scallop, the
tenderized delicately
before cooking; flavored flesh is
it is delicious prized by
simmered, Europeans; the
grilled or shells are
marinated. resistant to
Abalone heat and are
The muscle, often used as
also called the cooking and
"e&foot"e&, is serving dishes.
delicious raw or
cooked; it must
Scallop exist; it has a
The main firmer texture
edible part is and a more
the nut (the pronounced
muscle that flavor than
opens and oysters and
shuts the mussels.
shells) and Clam
sometimes the Related to the
coral (the hard-shell clam,
orange part); it is as tasty
excellent raw or raw (with or
cooked, it can without lemon
be prepared in juice) as it is
numerous cooked (in
ways. soups, or
Whelk stuffed, like the
Resembles a blue mussel).
large Flat oyster
periwinkle; the Less common
flesh will than the
toughen if it is cupped oyster,
cooked too long with a
and it is often completely flat
eaten sprinkled lower shell; the
with lemon belon variety is
juice. particularly
Common prized.
periwinkle Cupped
Its flesh Pacific oyster
resembles the Juicy and
snail’s, which it meaty, with a
can replace in well-developed
most recipes; lower shell; like
whether eaten all oysters, it is
hot or cold, it is often eaten
always cooked raw, either
first. plain or with
Snail lemon juice.
Snails are Blue mussel
often sold Fresh mussels
canned, frozen are usually
or ready- poached in
cooked; served broth or
with garlic steamed until
butter, they they open;
constitute a those that fail
classic to open should
appetizer. be discarded.
Slug Razor clam
Elongated
mollusk of the
clam family,
with a shell
Cockle sharp enough
Generally to cut skin,
designates the hence its name.
European Limpet
variety, It has a single
although others
 shell and is grilled, with
eaten raw with butter.
lemon juice or
vinegar, or

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 butter.

Crab Sometimes sold live and cooked like the lobster, its lean stringy flesh, its liver and the
creamy substance under 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 shoppers 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 manufactured 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