A kitchen is a place where we spend a considerable amount of time every day, preparing and cooking food. Whether you are a professional chef or a home cook, having a good command of English vocabulary related to cooking and kitchen tools is essential. In this blog, we will explore some of the most common words used in the kitchen.
Utensils are tools used for cooking or serving food. They can be made of different materials like metal, plastic, or wood. Here are some common kitchen utensils:
a. Spoon: A spoon is used for stirring or mixing ingredients while cooking. It can be made of metal or plastic.
b. Fork: A fork is a utensil with two or more prongs used for piercing and holding food while cutting or serving.
c. Knife: A knife is a sharp-edged tool used for cutting, chopping, and slicing food.
d. Spatula: A spatula is a flat, thin tool used for flipping food, such as pancakes or eggs, in a pan.
e. Whisk: A whisk is a tool with a series of wire loops used for beating eggs, cream, or other ingredients.
f. Tongs: Tongs are a tool with two long arms used for gripping and turning food, such as meat or vegetables, while cooking.
a. Boil: To boil means to cook something in boiling water or other liquid, such as pasta or vegetables.
b. Fry: To fry means to cook something in hot oil or fat, such as eggs or chicken.
c. Roast: To roast means to cook food, such as meat or vegetables, in an oven, typically at a high temperature.
d. Bake: To bake means to cook food, such as bread or cake, in an oven at a moderate temperature.
e. Grill: To grill means to cook food, such as meat or vegetables, on a grill or a barbecue.
a. Peel: To peel means to remove the outer layer of fruits or vegetables, such as potatoes or apples.
b. Chop: To chop means to cut something into small pieces using a knife or other cutting tools, such as onions or carrots.
c. Grate: To grate means to shred food into small pieces using a grater, such as cheese or carrots.
d. Slice: To slice means to cut something into thin pieces using a knife or other cutting tools, such as bread or meat.
e. Dice: To dice means to cut something into small, uniform pieces using a knife or other cutting tools, such as onions or tomatoes.
a. Flour: Flour is a powder made from ground grains, such as wheat or rice, used for baking.
b. Sugar: Sugar is a sweet, crystalline substance used for sweetening food, such as cakes or tea.
c. Salt: Salt is a mineral substance used to enhance the flavor of food.
d. Pepper: Pepper is a spice made from ground peppercorns, used to add flavor to food.
e. Oil: Oil is a liquid fat used for cooking or as a dressing for salads.
a. Cup: A cup is a unit of measurement used for liquid or dry ingredients, equivalent to approximately 240 ml.
b. Teaspoon: A teaspoon is a small spoon used for measuring small quantities of ingredients, equivalent to approximately 5 ml.
c. Tablespoon: A tablespoon is a larger spoon used for measuring larger quantities of ingredients, equivalent to approximately 15 ml.
d. Ounce: An ounce is a unit of measurement used for liquid or dry ingredients, equivalent to approximately 30 ml.
e. Gram: A gram is a unit of measurement used for weight, equivalent to approximately 0.035 ounces or 1/1000 of a kilogram.
f. Kilogram: A kilogram is a unit of measurement used for weight, equivalent to approximately 2.2 pounds.
a. Vegetables: Vegetables are edible parts of plants, such as broccoli, carrots, or lettuce, that are typically eaten as a side dish or used in recipes.
b. Fruits: Fruits are edible parts of plants, such as apples, oranges, or bananas, that are typically eaten raw or used in desserts.
c. Meat: Meat is the flesh of animals, such as beef, chicken, or pork, that is typically cooked and eaten as a main dish.
d. Seafood: Seafood is any type of edible sea creature, such as fish, shellfish, or crustaceans, that is typically cooked and eaten as a main dish.
e. Dairy: Dairy products are foods made from milk, such as cheese, yogurt, or butter, that are typically used in cooking or as a topping for other dishes.
Food Preparation Techniques
a. Sauté: To sauté means to cook something quickly in a hot pan with a small amount of oil or butter, such as vegetables or meat.
b. Stir-fry: To stir-fry means to cook something quickly in a hot pan with a small amount of oil, typically using a wok or a similar pan, such as vegetables or meat.
c. Blanch: To blanch means to briefly cook something in boiling water, then immediately transfer it to cold water to stop the cooking process, such as vegetables or fruits.
d. Boil: To boil means to cook something in boiling water or other liquid, such as pasta or eggs.
e. Simmer: To simmer means to cook something gently in a liquid, such as soup or stew, at a low temperature.
a. Dough: Dough is a mixture of flour, water, and other ingredients used for making bread, pastry, or other baked goods.
b. Yeast: Yeast is a microorganism used to leaven bread dough and other baked goods.
c. Rising: Rising is the process of allowing bread dough to expand in size before baking, typically by adding yeast and letting it sit in a warm place.
d. Kneading: Kneading is the process of working dough with your hands to develop the gluten and create a smooth, elastic texture.
e. Proofing: Proofing is the process of allowing bread dough to rise again after it has been shaped, typically by placing it in a warm, humid place.
In conclusion, having a good command of English vocabulary related to cooking and kitchen tools is essential for anyone who spends time in the kitchen. By understanding and using these terms, you will be able to communicate more effectively with other cooks, follow recipes more accurately, and expand your culinary knowledge. Whether you are a seasoned chef or a beginner cook, these words will help you navigate the kitchen with confidence and skill.
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