Термінологічний ілюстрований словник з англійської мови
для кухарів
Зміст
ЇЖА –FOOD……………………………………………………………....7
Овочі –Vegetables……………………………………………………………..…..8
Цибулеві овочі - Bulb vegetables…………………………………………….9
Бульбоплідні овочі - Tuber vegetables……………………………………..11
Салатно-шпинатні овочі - Stalk vegetables………………………………..13
Капустяні овочі - Leaf vegetables…………………………………………..15
Плодові овочі - Fruitvegetables……………………………………………18
Коренеплоди - Rootvegetables…………………………………………….22
Гриби–Mushrooms………………………………………………………...25
Бобові –Legumes……………………………………………………………28
Фрукти –Fruits…………………………………………………………………..32
Кісточкові фрукти - Stonefruits…………………………………………...33
Ягоди - Berries……………………………………………………………...35
Сухофрукти - Dryfruits…………………………………………………….37
Цитрусові фрукти - Citrusfruits…………………………………………..40
Тропічні фрукти - Tropical fruits…………………………………..………42
Дині –Melons………………………………………………………………..46
Спеції –Spices…………………………………………………………………….48
Приправи – Сondiments………………………………………………………...52
Трави –Herbs…………………………………………………………………….56
Крупи–Cereal……………………………………………………………………59
Зернові продукти - Сereal products……………………………………………62
Борошно та манна крупа - Flour and semolina……………………………63
Хлібні вироби –Bread……………………………………………………....65
Макароні вироби –Рasta…………………………………………………...69
Азіатськалокшина- Asian noodles………………………………………...72
Рис –Rice…………………………………………………………………….74
Кава та чай - Coffeeandtea…………………………………………………...76
Шоколад – Сhocolate……………………………………………………………78
Цукор –Sugar……………………………………………………………………80
Жири та олії - Fats and oils……………………………………………………..82
Молочні продукти - Dairy products…………………………………………...84
М'ясо - Meat……………………………………………………………………...88
Різновиди мяса -Variety meat…………………………………………….88
Дичина–Game…………………………………………………………….90
М'ясо свійської птиці – Poultry…………………………………………...92
Різновиди шматків м’яса – Varietycutsofmeet…………………………94
Яйця – Eggs……………………………………………………………………….97
Делікатеси – Delicatessen………………………………………………………...99
Молюски – Mollusks…………………………………………………………….102
Ракоподібні – Crustaceans……………………………………………………...105
Хрящові риби – Cartilaginousfishes…………………………………………..107
Кісткові риби -Bonyfishes……………………………………………………..109
КУХНЯ –KITCHEN………………………………………………….115
Вироби зі скла – Glassware…………………………………………………...116
Посуд - Dinnerware……………………………………………………………119
Столове срібло – Silverware…………………………………………………..123
Кухонний посуд – Kitchenutensils…………………………………………..126
Різновиди кухонних ножів - Examples ofkitchen knives……………...127
Інструменти для відкриття - For opening……………………………….130
Посуд для шліфування і натирання –Forgrindingandgrating………..132
Посуд для вимірювання – Formeasuring……………………………….134
Посуд для проціджування та сушіння – Forstraininganddraining…..137
Посуд для випічки - Baking untensils……………………………………139
Різний посуд – Miscellaneous utensils……………………………………143
Кухонне приладдя - Cookingutensils………………………………………..146
Предмети домашнього вжитку – Domesticappliances…………………….149
Алфавітний покажчик………………………………………………………..154
Додатки………………………………………………………………………….164
Використана література………………………………………………………178
FOOD
ЇЖА
Humans eat a wide variety of foodstuffs derived directly or indirectly from vegetable or animal sources.
Vegetables
Овочі
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
Цибулеві овочі
The main edible part of these vegetables is their bulb, the underground structure where the plant’s nutrient reserves are stored.
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chive [ Smallest member of the onion family; its stem is used primarily to season various hot and cold dishes. |
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garlic [ The bulb is composed of bulblets called cloves; the germ at its center can make garlic difficult to digest. |
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green onion[ Mild onion picked before fully ripe; it is usually sold with the stem, in bunches. It is often eaten raw in salads or cooked in sautéed dishes. |
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leek [ The white part is the most popular, but the green part adds flavor to puréed soups and stews; it is often combined with potatoes in a cold soup called vichyssoise. |
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pearl onion[ Small white onion picked before fully ripe; it is primarily used to make pickles or as an ingredient in stews such as boeuf bourguignon. |
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red onion [ The sweetest of the onions, it is often eaten raw, in salads or sandwiches. |
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scallion[ Its bulb is less developed than that of the green onion; the white part is used like the onion and the green is used to season a variety of dishes. |
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shallot [ It has a more subtle flavor than the onion or the chive; it is eaten raw or cooked and often used as a flavoring ingredient in sauces. |
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white onion[ Mild and sweet, this onion is widely used as a flavoring ingredient; it is often eaten raw or deep-fried in rings. |
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yellow onion [ The most common onion, widely used as a flavoring ingredient, either raw or cooked; it is also the essential ingredient in onion soup. |
Tuber vegetables
Бульбоплідні овочі
Tubers that are eaten like vegetables; they consist of underground growths containing the plant’s nutrient reserves.
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cassava [ The sweet variety is eaten like the potato; the bitter one is used to make tapioca.
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crosne - кросне Native to Asia, where it is very popular although little known elsewhere; it has a slightly sweet flavor and is used and prepared like the potato. |
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Jerusalem artichoke[ Eaten raw, cooked or marinated; it has sweet, crunchy, juicy flesh. |
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jicama - хікама Its flesh is sweet, crunchy and juicy; it is eaten raw in salads, as an hors d’oeuvre or with dips; it adds a crunchy element to cooked dishes. |
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potato [ The best-known tuber; eaten especially as a vegetable side dish, either steamed, deep-fried or mashed. |
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sweet potato[ Sweeter than the potato and not of the same family; a staple of Creole cooking.
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taro [ Its starchy, sweet flesh is a staple in several tropical countries; eaten raw, preferably very hot and prepared like the potato. |
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yam - ямс A staple food in many countries, especially in South America and the West Indies, where it is eaten cooked, prepared like the potato. |
Stalk vegetables
Салатно-шпинатні овочі
Edible plants whose stems are consumed like vegetables; the leaves of some varieties are also edible.
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asparagus [ Often thought of as a luxury, it is picked before fully ripe; whether served hot or cold, it is always cooked. |
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bamboo shoot [ Very popular in Asia, this plant can only be eaten once cooked; it is an essential ingredient in sukiyaki, a typical Japanese dish. |
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celery[ One of the best-known and most popular stalk vegetables, it is often served raw with dips; the leaves and seeds are used to season a variety of dishes. |
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fennel[ Mainly associated with Italian cooking; the bulb is eaten as a vegetable while the leaves and seeds are used to season a variety of dishes. |
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fiddlehead fern [ When coiled, this young shoot is ready to eat; it is especially popular in salads, pasta dishes and omelettes. |
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kohlrabi [ Very popular in Central and Eastern Europe, where its bulbous stem is eaten raw or cooked like turnip; its cabbage-flavored leaves can also be eaten. |
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rhubarb [ The stems are eaten like fruit: raw, dipped in sugar or salt, or made into a compote. |
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Swiss chard [ A member of the beet family, grown for its ribs, prepared like celery or asparagus, and for its leaves, often said to resemble spinach. |
Leaf vegetables
Капустяні овочі
Leaves of edible plants consumed as vegetables.
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bok choy - китайська капуста The stems of this Chinese cabbage are juicy and crunchy; it is served in soups, with rice and in many Chinese dishes. |
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Brussels sprouts [ The smallest member of the cabbage family is only eaten cooked and whole as a vegetable side dish. |
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celery cabbage [ A crunchy refreshing Chinese cabbage, mostly eaten cooked. |
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celtuce - гібридселерита салату A celerylike vegetable that is derived from lettuce; it combines the flavors of celery and lettuce. |
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collards - капуста It has thick, strongly flavored leaves and tough central ribs; it is eaten like spinach, either raw or cooked. |
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curled kale [ Its very curly, stringy tough leaves have a strong flavor; it is almost always eaten cooked. |
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escarole [ Its leaves are less bitter than those of the curled endive, to which it is related; it is usually eaten raw, in salads. |
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green cabbage [ When finely chopped, it is the main ingredient in coleslaw; it is also added to soups and stews. |
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iceberg lettuce [ The most widely sold lettuce in North America, it was initially covered with ice during transport, hence its name. |
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lettuce [ Lettuce having soft wavy leaves with curly edges; like most types of lettuce, it is usually eaten raw, in salads or sandwiches. |
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ornamental kale [ Related to the curled kale; its differently colored leaves are added to salads, soups and rice, or used to garnish serving platters. |
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radicchio - радіккіо Red endive native to northern Italy and having a somewhat bitter taste; it is often served with other types of lettuce. |
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red cabbage [ Milder-tasting than other cabbages, it is usually eaten raw and finely chopped in salads. |
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romaine lettuce [ Lettuce with firm crisp leaves used especially to make Caesar salad. |
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savoy cabbage [ Cabbage with somewhat flexible leaves, making it well suited to preparing cabbage rolls. |
Fruitvegetables
Плодові овочі
Fruits of edible plants consumed as vegetables.
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acorn squash [ Its smooth hard skin turns orange when fully ripe; the delicate, slightly fibrous flesh tastes of pepper and hazelnuts. |
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autumn squash [ The rind can be yellow, orange or green; often confused with the pumpkin, it can be recognized by its pedicel, which is soft and enlarged where it attaches to the vegetable. |
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avocado [ Fruit of the avocado tree; its smooth greenish flesh is eaten raw, in salads or mashed. |
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bitter melon [ Too bitter to be eaten raw, it is an ingredient in various kinds of Asian cooking, such as soups or steamed dishes. |
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chayote - чаоте This squash, grown mainly in tropical countries, is used in Creole cooking; the central stone can be eaten once cooked. |
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crookneck squash [ The soft edible rind is covered in small ridges; best if picked very early, it can be eaten raw or cooked. |
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cucumber [ Related to squash and melons, it bears seeds and is usually eaten raw. |
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currant tomato [ Very flavorful tomato characterized by its sweetness and long shelf life. |
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eggplant [ Yellowish and spongy-fleshed vegetable that is sometimes sweated with salt to alleviate its bitter taste. |
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gherkin [ Picked when not yet ripe, it is often pickled in vinegar and eaten as a condiment; it is also served raw in salads. |
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green sweet pepper [ Mild pepper picked before fully ripe, it is used in many typical Mexican and Portuguese dishes. |
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hot pepper [ Cutting it or removing the seeds moderates its spicy burning taste. |
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okra [ Vegetable containing a substance used to thicken soups and ragouts, it is used in many Creole dishes. |
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olive [ Inedible when raw, the olive is treated to reduce its bitter taste, then cured in brine or sometimes in oil. |
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pattypan squash[ When very ripe the flesh turns hard and white; its firm flesh has a flavor similar to the artichoke. |
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pumpkin [ Used primarily in North America, it can be recognized by its hard fibrous pedicel; its flesh is widely used in soups and desserts and its edible seeds are dried. |
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red sweet pepper [ Mild pepper picked when ripe, it is very sweet and has a higher vitamin C content than the green sweet pepper. |
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seedless cucumber [ European variety grown exclusively in greenhouses without fertilization. |
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spaghetti squash [ Derives its name from its cooked flesh, resembling spaghetti, which it can replace in most recipes. |
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straightneck squash[ The result of genetically altering the crookneck squash to eliminate the thin crooked neck; it is eaten raw or cooked. |
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summer squash [ Picked when ripe, the seeds are removed and the flesh eaten raw or cooked; it bears edible flowers. |
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tomatillo - томата Picked when green, this berry is used to make sauces and is an essential ingredient in many Mexican dishes. |
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tomato [ Native to Central America, this fruit is essential to Italian, Provençal, Greek and Spanish cooking. |
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wax gourd [ Its firm flavorful flesh is often used in puréed soups or spicy dishes. |
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yellow sweet pepper [ Mild pepper picked when ripe, it is strongly scented and has a sweet taste; it is often used in salads. |
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zucchini - цукіні Small white-fleshed squash picked before fully ripe; it is an essential ingredient in ratatouille. |
Rootvegetables
Коренеплоди
The fleshy roots of edible plants consumed as vegetables.
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beet [ Its usually red flesh contains a juice that stains readily; it is eaten raw, pickled or cooked, most famously in borscht, a hearty soup from Eastern Europe. |
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black radish [ Popular in Eastern Europe, although less juicy than the red radish; it can be cooked or sweated with salt to alleviate its bitter taste.
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black salsify[ Closely related to salsify, its cream-colored flesh is less stringy and more flavorful; it is an ingredient in dishes such as soups and ragouts. |
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burdock [ Root of a plant harvested before the floral stem develops; it is used as a vegetable or as a flavoring ingredient. |
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carrot[ Eaten in a variety of ways: plain, in salads, in deserts, as a vegetable side dish or a juice.
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celeriac [ A slightly spicy kind of celery; the raw vegetable, combined with mustard mayonnaise, becomes the classic celeriac remoulade. |
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daikon - дайкон Its somewhat mild-tasting flesh, leaves and sprouted seeds are prepared in various ways; in Japan, it is served with sashimi.
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horseradish [ Often used as a flavoring ingredient, especially in sauces; its strong flavor becomes milder when mixed with cream or mayonnaise. |
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malanga - маланга A staple in the West Indies, where it is grated and used to make fried doughnuts called acras; its strong taste hints of hazelnuts. |
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parsnip [ The yellowish flesh of this little-known vegetable has a slightly nutty taste and a texture similar to the turnip; it can be eaten raw or cooked. |
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radish [ Juicy and crunchy, it is eaten raw, as an hors d’oeuvre or in salads; it is also popular served cooked or pickled, especially in Asia.
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rutabaga[ Larger and stronger-tasting than the turnip, it can be recognized by its usually yellow flesh and by the bump on its top. |
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salsify[ Its sweet mild flavor is often said to resemble the oyster’s; its young leaves are also edible.
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turnip [ Often confused with the rutabaga, this white-fleshed vegetable is eaten raw or cooked and prepared like carrots.
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Mushrooms
Гриби
Vegetable that grows in damp cool places; its edible varieties are served as condiments or as an ingredient in a variety of foods.
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chanterelle [ Pleasantly fragrant and valued by gourmets, especially those in Europe; it is served most often with meat or omelettes.
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cultivated mushroom[ The most widely cultivated and consumed mushroom; it is eaten raw, in salads or with dips, or cooked, primarily in sauces and on pizza. |
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delicious lactarius [ Secretes an orange milk when broken open; it is used primarily in spicy sauces, especially in Spain and the south of France. |
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edible boletus [ Squat, it can grow up to 10 in in height and diameter; it is usually cooked in oil, braised or served in an omelette. |
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enoki mushroom [ Long-stemmed, soft-fleshed resistant mushroom very popular in Asia; it is eaten raw, in salads, or cooked, in soups and Oriental dishes. |
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green russula [ Its white brittle flesh has an aroma of hazelnut; it can be eaten raw or cooked, preferably grilled. |
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morel [ The darker the specimen, the more flavorful its thin fragrant flesh; it should be thoroughly cooked to eliminate toxic substances. |
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oyster mushroom [ 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. |
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royal agaric [ Equally flavorful raw or cooked, it has been famous since ancient times; it is not to be confused with the poisonous fly agaric, which it resembles. |
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shiitake mushroom [ 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. |
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truffle [ Underground mushroom hard to find and perceived as a luxury food; it is usually associated with game and poultry.
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wood ear [ Its tasteless gelatinous flesh is popular in Asia; it is usually eaten in soups or with vegetables.
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Legumes
Бобові
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.
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adzuki bean [ Has a delicate flavor and is often served with rice; in Asian countries, the paste made from these beans can replace tomato paste. |
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Alfalfa[ The sprouted seeds are added raw to sandwiches or used in various cooked dishes. |
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black bean [ Available mainly in Central and North America, it is a staple of Mexican cooking. |
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black gram [ A favorite in Asia, where it is used to make a popular black sauce; in India, it is mixed with rice to make pancakes and a spicy purée. |
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black-eyed pea [ This flavorful seed has a black spot that resembles an eye, hence its name; it is typical especially of southern American cooking. |
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broad beans[ Starchy and strong-tasting, they are typically puréed; they are also eaten whole and added to soups and stews. |
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chick peas [ Basic ingredient of hummus and falafel and found in couscous; they are also used to make various southern French dishes such as estouffade. |
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flageolet [ Thin flat and less starchy than most other legumes, this bean is a favorite in France, where it is traditionally served with leg of lamb. |
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green peas [ Delicious freshly picked, they are also available frozen or canned; a component of mixed vegetables and of dishes labeled "à la jardinière". |
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green bean [ The young green pod is usually served as a vegetable side dish, sometimes with sauce or butter. |
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lablab bean [ Characterized by a white ridge; it can be sprouted or ground into flour. |
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lentils [ A main ingredient of hearty soups, they can also be puréed and made into croquettes; in India, they are often paired with rice. |
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Lima bean [ Has a mild flavor and a starchy texture and is generally green- or cream-colored; when puréed, it can replace the potato. |
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mung bean [ In Asia they are either puréed or ground into flour; in the West they are more commonly eaten sprouted, especially in chop suey. |
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рeanut[ Often served as a snack, it is also made into a butter and a vegetable oil and, in some countries, into a spicy sauce served with a variety of dishes. |
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pinto bean [ When cooked, their spots disappear and they turn pink; because of their creamy texture, they are mostly used to make purées. |
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red kidney bean [ One of the best-known beans, it is used to make the Mexican dish called chili con carne; it retains its shape when cooked so is often canned. |
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roman bean [ A staple of Italian cooking, it resembles the pinto bean, although often larger and darker; it absorbs the flavor of the foods it is cooked with. |
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scarlet runner bean [ The seeds are eaten fresh or dried, in which case they are prepared like the red kidney bean; a favorite accompaniment to onions, tomatoes and tuna. |
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split peas [ These pea seeds, dried and split in two, are generally puréed and used in various kinds of soups. |
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soybeans [ Produces a kind of milk used mainly to make tofu and also a vegetable oil; when fermented, it is the main ingredient in soy sauce. |
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soybean sprouts [ After sprouting for a few days they are ready to be eaten, either raw or lightly cooked; they are characteristic of Chinese cooking. |
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wax bean [ Somewhat juicier than the green bean, it is sometimes eaten raw but mostly cooked, as a vegetable side dish. |
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yard-long bean [ Although mostly eaten fresh and whole, like the green bean, it is less juicy and sweet; its pods measure up to 3 ft in length. |
Fruits
Фрукти
Usually sweet vegetables, primarily consumed at breakfast, as a snack or for dessert, and used extensively in pastry and candy making.
Stone Fruits
Кісточкові фрукти
Fruits whose somewhat juicy flesh surrounds a hard, usually inedible stone.
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apple [ There are 7,500 known varieties; it is used to make cider and is also eaten raw or made into juice, jelly, compote or desserts, such as pie or strudel |
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apricot [ Often eaten dried or candied, its orange flesh can be mushy if picked before fully ripe; the kernel inside the stone contains a toxic substance. |
cherry [ An essential ingredient in Black Forest cake and, candied, in fruitcake; when artificially colored and flavored, it is used as a cocktail garnish |
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date [ Has a high sugar content and is often sold dried; in North America, it is primarily associated with baked goods, such as squares, muffins and cakes. |
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Japanese plum [ Has thin skin, sometimes covered in fine hairs, that envelops juicy, somewhat sour flesh; whether raw or cooked, it tastes somewhat like cherries or plums. |
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nectarine [ Differentiated from the peach by its smooth, more colorful skin and by its more flavorful flesh; like the peach, it is eaten raw or used in certain desserts. |
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peach [ A velvety skin covers its juicy fragrant flesh; it is especially enjoyed plain, in juice and in various desserts, such as the classic peach melba. |
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pear [ Among its many and varied uses, it forms the basis for a fruit brandy; it is picked before fully ripe to prevent the flesh from acquiring a granular texture. |
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plum [ Of various colors and sizes, it is excellent either raw or cooked and is used especially to make chutney; the dried plum is called a prune. |
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quince [ Fruit of the quince tree, native to warm climates; inedible raw, it is traditionally made into jams and jellies. |
Berries
Ягоди
Small fleshy fruits containing one or several usually edible seeds; when they grow together in clusters, each fruit is called a seed.
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blackberry [ Grows on canes as does the raspberry, and is used like that fruit; the several trailing species are comminly called dewberries. |
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black currant [ Black berry primarily used to make coulis, jellies, wine and liqueurs such as crème de cassis, an ingredient in kir. |
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blueberry [ Little known outside its native North America, it is primarily eaten plain or in desserts; the lowbush variety is the sweetest. |
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cranberry [ Too tart to be eaten raw, it is primarily used for making desserts, sauces or juice; a traditional accompaniment to turkey in North America. |
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currant [ Small red or white currant primarily eaten cooked due to its sour taste; its juice can replace vinegar in salad dressing. |
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gooseberry [ Larger than the clustered berries, it is especially popular in Europe; the British use it to make a chutney that is served with mackerel. |
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grape [ This variously colored fruit of the vine is enjoyed worldwide, either plain, cooked, dried or in juice; it is also the main ingredient in wine. |
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raspberry [ Generally red, there are also different-colored varieties; slightly tart and very fragrant, it makes an excellent coulis that can be incorporated into desserts. |
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red whortleberry [ Closely related to the cranberry, this small tart berry is somewhat bitter and rarely eaten raw; it is used instead to make sauces, jams and desserts. |
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strawberry [ The cultivated strawberry was bred from the smaller and more fragrant wild strawberry; it is very flavorful and is used raw or cooked, primarily in desserts. |
Dry Fruits
Сухофрукти
Often called nuts, these fruits usually have a hard dry covering called the shell that encloses an edible kernel.
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almond [ Primarily used to garnish chicken and fish, and to make almond paste, candies (nougat and pralines) and an essence that flavors Amaretto and a variety of foodstuffs.
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beechnut [ Fruit of the common beech tree, its flavor resembles the hazelnut’s; more flavorful toasted than raw, it also yields a cooking oil. |
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Brazil nut [ Often served as an appetizer; it is also made into candy, such as when chocolate-coated. It replaces coconut in some recipes.
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сashew [ This fruit of the cashew tree is always sold shelled; its shell is covered by a juicy fleshy edible layer known as the cashew apple.
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chestnut [ Designates the fruit of the chestnut tree; Europeans often serve it with game and poultry. When puréed, it is the main ingredient in the dessert known as Mont Blanc.
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coconut [ The whitish meat, known as copra, surrounds a cavity containing a refreshing liquid, not to be confused with coconut milk, which is derived from the grated flesh.
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cola nut [ Used in drink preparations such as Coca-ColaTM; it contains stimulants that are slightly less potent than those in coffee.
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ginkgo nut [ Extensively used in Japanese cooking but little known in the West, this nut is either eaten as is or is used in Asian dishes.
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hazelnut [ Primarily used to make paste, butter or a kind of flour used in cakes and cookies; in candy making, it is often combined with chocolate
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macadamia nut [ A popular candy ingredient, it is often sold coated in chocolate or honey; it is also a popular ingredient in mixed vegetables, curries, salads and desserts. |
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pecan nut [ Native to North America, it is used to make certain savory dishes and numerous desserts, such as the traditional pecan pie |
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pine nut [ Edible seed inside the cone of certain species of pine that is often used in cooking and baking.
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pistachio nut [ Its greenish kernel is covered with a brown skin; it is extensively used in Mediterranean and Asian cooking, as well as in pastry and candy making.
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walnut - волоський горіх A green covering, the husk, covers the shell; the walnut is served as an appetizer, or added to a variety of desserts, salads, sauces and main dishes
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Citrus fruits
Цитрусові фрукти
Somewhat acidic fruits with a high vitamin C content comprising numerous sections and covered with a rind that has an external layer called zest.
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bergamot [ Because its greenish flesh is inedible, it is primarily used for the zest and essential oil derived from its rind, especially in Earl Grey tea. |
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citron [ Extensively grown in Corsica and Israel, this somewhat dry fruit is rarely found fresh and is mostly sold candied. |
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grapefruit [ The pink grapefruit is sweeter and less bitter than the white one that has yellow flesh; it is often cut in half and eaten plain, with a spoon. |
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kumquat [ Small citrus fruit, .75 to 2 in long with a sweet tender rind that can be eaten unpeeled; its flavor is enhanced through light steeping. |
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lemon [ Highly acidic, it is especially used to flavor various recipes and enhance the flavor of certain foods; it is the main ingredient in lemonade. |
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lime [ Intensely fragrant and used like the lemon; it is an essential ingredient in ceviche, a raw marinated fish dish. |
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mandarin [ Similar to a small, slightly flattened orange, it is less acidic than most citrus fruits and is often eaten as is; it peels easily. |
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orange [ Widely available, it is often eaten plain or in juice, and it goes well with duck; it yields a flavor essence and an essential oil. |
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pomelo [ Extremely popular in many Asian countries, it has only recently become available in the West; less juicy than the grapefruit, it is mostly cooked or candied. |
Tropical fruits
Тропічні фрукти
A variety of fruits, usually of exotic origin, more or less available in the West.
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Asian pear[ Most popular Asian fruit, primarily eaten plain; its flesh is sweet and juicy, like the pear’s, and crunchy, like the apple’s. |
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banana[ Eaten as is, sautéed, fried or flambéed with rum; it is a classic garnish for ice-cream dishes and is also used in muffins and cakes. |
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carambola - карамбола Within the delicate edible skin is a juicy, slightly acidic flesh that can be eaten raw or cooked, as a fruit or vegetable. |
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cherimoya - черімойя The skin and the seeds inside the slightly granular flesh are inedible; the flesh is sprinkled with orange juice and eaten with a spoon. |
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durian - дуріан Large fruit that emits a disagreeable odor when ripe; its sweet creamy flesh is often eaten plain while the seeds are used like nuts. |
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feijoa - фейхоа Has sweet fragrant, slightly granular flesh; after peeling, it is eaten raw or cooked, plain or in various desserts. |
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fig [ Among its many varieties are the black, the green and the purple fig; whether fresh or dried, it is mostly eaten raw, but can also be cooked. |
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guava [ Very popular in South America, its fragrant, slightly acidic flesh is eaten raw or cooked, with or without the skin and seeds. |
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horned melon [ Its green flesh contains soft edible seeds, similar to those of the cucumber; it is often peeled and then made into juice. |
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jackfruit [ This very large fruit has edible seeds than can be boiled or roasted; the starchy flesh is eaten as a fruit or vegetable, either raw or cooked. |
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Japanese persimmon [ This national fruit of Japan is often eaten plain, with a spoon; the fuyu variety is eaten like an apple. |
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kiwi [ Its juicy, slightly acidic green flesh has a high vitamin C content; delicious plain, its downy skin is generally discarded, although it can be eaten. |
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litchi [ Its juicy crunchy translucent flesh is more fragrant than the longan’s; it is often eaten raw and the Chinese serve it with fish or meat. |
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longan - лонган Stone fruit, related to the litchi, whose whitish translucent flesh is sweet and juicy; the peeled and stoned fruit is often eaten plain. |
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mango [ Fruit with a flattened stone and a skin that should be discarded, as it irritates the mouth; it is mostly eaten ripe, but sometimes used green, as a vegetable. |
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mangosteen [ Within the inedible skin that hardens as the fruit ages, there is a sweet juicy white flesh that is divided into sections; it is eaten as is, like an orange. |
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papaya [ Its usually orange, juicy flesh is eaten like the melon and contains spicy, edible seeds; when green, it is eaten like winter squash. |
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passion fruit [ Within its inedible skin that wrinkles when ripe, there is a highly aromatic gelatinous pulp; delicious plain, it is used to flavor fruit punches and cocktails. |
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pepino [ The orange or yellow flesh is slightly starchy. Before fully ripe, it is often cooked and prepared like a squash; once ripe, it is eaten like a melon. |
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pineapple [ Once the inedible rind has been removed, it is eaten raw, cooked or in juice; in North America, it is traditionally served with ham. |
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pomegranate [ The edible part is the small, very juicy berries enclosed within the fruit’s membranes; it is used to make grenadine syrup, an ingredient in drinks and desserts. |
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prickly pear [ Fruit of a member of the cactus family; the spines and skin should be removed before eating the flesh, plain or sprinkled with lemon or lime juice. |
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rambutan [ The shell, covered in soft spikes, splits easily to reveal flesh like the litchi’s but less fragrant; it is used like the litchi. |
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sapodilla - саподілла Has juicy fragrant, slightly granular flesh that tastes like honey and apricots; it is easy to peel and is eaten raw or cooked. |
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tamarillo[ Within the inedible skin there is a firm, slightly acidic flesh. If very ripe, it can be eaten raw; otherwise, it is often cooked like a vegetable. |
Melons
Динні
Related to squash and cucumbers, these tender fruits are juicy sweet and refreshing; they are primarily consumed raw.
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canary melon [ Has sweet whitish flesh that is rose-tinted near the central cavity; it becomes very fragrant when ripe. |
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cantaloupe [ This orange-fleshed melon is characterized by its patterned textured ribs; the most widely cultivated variety is the charentais. |
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casaba melon [ The flavor of its creamy white flesh, often less fragrant than that of other melons, can be enhanced with lemon or lime juice. |
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honeydew melon [ Owes its name to its very sweet, green flesh; its smooth firm rind turns creamy-yellow as it ripens. |
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muskmelon [ Named for the characteristic musky smell of its flesh; it has a textured rind and its flavorful flesh is pink or orange. |
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Ogen melon [ Small round melon with a hard smooth ribbed rind; its very juicy flesh is either dark pink or pale green. |
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watermelon [ This thirst-quenching fruit, named for its high water content, is primarily eaten plain, in slices.
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Spices
Спеції
Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.
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allspice [ Also called Jamaican spice; it is used to flavor savory or sweet dishes and certain liqueurs. |
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black mustard [ The flavorful pungent seeds have a high concentration of essential oil; they are used whole, ground or as a flavoring agent. |
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black pepper [ The most pungent and aromatic of the peppers, it comes from small berries that are picked while still green, then dried. |
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caraway [ Its sharp bitter flavor enhances the flavor of stewed dishes; it is used primarily in Eastern Europe, India and Arab countries. |
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cardamom [ The pod is green, brown or white, depending on whether it was sun- or oven-dried, or bleached; its delicate peppery flavor characterizes Indian curry. |
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cayenne 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. |
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chili powder [ Spice blend composed mainly of dried ground chiles, whose strength varies depending on the chiles used; it is widely used to flavor and color rice and pasta. |
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cinnamon [ Dried bark of the cinnamon tree, sold in sticks, ground or as an essential oil; it is often associated with candy, sweet dishes and hot drinks. |
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clove [ The dried floral bud of the clove tree. Whole, it is often used with ham or simmered onion dishes; when ground, it flavors items such as gingerbread. |
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crushed chiles [ Dried crushed chiles that contribute flavor and spiciness to a variety of recipes; they are commonly used in pasta dishes. |
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cumin [ Extensively used in traditional Arab, Indian and Mexican dishes, it has a strong smell and a warm, slightly bitter flavor. |
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сurry [ A staple of Indian cooking, the pungency of this blend of spices varies, depending on how much pepper or chile is used. |
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dried chiles [ The smaller dried chiles are generally stronger than the large ones, which can be dry-roasted before use to bring out their flavor. |
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fenugreek [ Once roasted, the seeds have a bittersweet aftertaste; they are used in Indian cooking or, when sprouted, added to salads. |
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five spice powder[ A blend of five ground spices used in Chinese cooking; it includes star anise, cloves, fennel seeds, cinnamon and pepper. |
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ginger [ A staple of Asian cooking and a classic garnish for sushi; it is also used ground, especially in breads and cookies. |
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green pepper[ Small berries picked while still green and usually dried or preserved in brine or vinegar; this pepper is mild but very fragrant. |
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ground pepper [ Although one of the most widely used cooking spices, it loses its flavor faster than peppercorns, from which it is derived. |
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jalapeño chile [ Relatively mild chile, native to Mexico and sold fresh, dried or marinated; it turns red when ripe. |
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juniper berry[ Fruit of the juniper tree with a resinous smell and slightly bitter flavor; it is the basis for gin and also flavors marinades, sauerkraut, meat and pâtés. |
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marinade spices [ A mixture of spices added to fruit and vegetable preserves, chutney and vinegar; its composition varies. |
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nutmeg [ 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. |
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рaprika[ 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 eggs and potatoes. |
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pink pepper [ These dried berries, with a delicate fragrant and mildly pungent flavor, do not grow on the pepper tree but on another plant; it is used like pepper. |
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poppy seeds [ Their nutty flavor, which intensifies with cooking, works especially well in bread, cakes and pastries; it also yields a cooking oil. |
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saffron [ The most expensive spice, actually derived from the handpicked and dried stigmata of the crocus flower; it is an essential ingredient in paella and bouillabaisse. |
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sumac [ Dried berries, sometimes ground, with a slightly acidic, lemony taste; it is very popular in the Middle East, especially in salads and fish dishes. |
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turmeric [ 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. |
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white mustard [ Its seeds are larger and less pungent than the black mustard’s and are used especially to make American mustard. |
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white pepper [ Small berries picked when very ripe, then dried and skinned; this pepper is less pungent than black pepper. |
Сondiments
Приправи
Natural or artificial substances used in cooking to bring out the flavor in a dish or to complement it.
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American mustard [ Very mild, the traditional North American accompaniment to hot dogs and hamburgers; its bright yellow color comes from turmeric. |
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apple cider vinegar [ 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. |
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balsamic vinegar [ 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. |
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coarse salt [ This somewhat refined version is sometimes used in cooking or to sweat vegetables and preserve foods. |
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Dijon mustard [ 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. |
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English mustard [ Very strong mustard, sold either prepared or powdered, traditionally served with roast beef and ham. |
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German mustard [ Medium strong and slightly sweet mustard that goes well with sausages and deli meats. |
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hummus [ Lebanese condiment made from puréed chickpeas and sesame oil, commonly served as an hors d’oeuvre or with crudités. |
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ketchup [ Medium spicy, traditionally English tomato purée made from numerous different recipes. |
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malt vinegar [ Made from sprouted barley juice, it is much too strong for salad dressings; it is used instead to make mixed pickles and chutneys. |
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mango chutney [ Thick sweet-and-sour relish, originating in India and made with mangoes, sugar and vinegar; it can be served with a variety of dishes. |
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powdered mustard [
Can be incorporated into shortening, used as a seasoning or mixed with water to make a paste that resembles prepared mustard. |
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plum sauce [ Sweet-and-sour Chinese sauce primarily served with deep-fried or roasted dishes, such as pork and roast duck. |
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rice vinegar [ 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. |
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sea salt [ Unlike rock salt, which is whiter and comes from the subsoil, this usually grayish salt is derived from seawater through evaporation. |
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soy sauce [ A key condiment in Asian cooking, this extremely salty sauce is made from soybeans and is used as a flavoring ingredient, dip or marinade. |
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Tabasco® sauce[ 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. |
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table salt [ A standard table condiment and also commonly used in cooking, it is always refined. |
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tahini - тахині Thick creamy nutty-tasting paste, made of ground sesame seeds; it is added to sauces and served with brochettes, bread, fruit and vegetables. |
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tamarind paste [ Made from the fruit of the tamarind tree, this slightly acidic paste is used as a foodstuff and as a condiment in Asian cooking. |
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tomato coulis [ Tomato purée of medium thickness that is served either hot or cold, as a sauce. |
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tomato paste [ Tomato coulis reduced until it turns into a paste; it is used to make ragouts and sauces. |
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vanilla extract [ Aromatic substance extensively used in baking; it is often made of artificial ingredients that are less tasty than real vanilla, which is more expensive. |
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wasabi - васабі Its very pungent taste enhances meat and fish dishes, such as Japanese sushi and sashimi. |
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wholegrain mustard [ Native to Meaux, France, this mild spicy mustard is made from partly crushed seeds, giving it a grainy texture. |
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wine vinegar [ 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. |
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Worcestershire sauce [ British sauce whose exact recipe is kept secret by the manufacturer; its robust flavor goes well in cocktails, sauces, soups and many other dishes. |
Herbs
Трави
Aromatic fresh or dried plants used separately or mixed to bring out the flavor of recipes; they often make excellent infusions.
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anise [
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basil [
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borage[ Delicious in yogurt, cream cheese or salad dressing; the young leaves can be used in salads. |
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chervil [ 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. |
coriander [ Its leaves are used like parsley and it has edible musk- and lemon-scented seeds; the roots can be substituted for garlic. |
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dill [
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hyssop [ 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. |
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lemon balm [ Its lemon-scented leaves are used extensively in Asian cooking; it goes well with bitter foods. |
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lovage [ Resembles celery but with a stronger flavor; it is particularly tasty with potatoes and also goes well with ragouts, sauces and salads. |
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mint – м’ятаGives a refreshing taste to numerous sweet and savory dishes, such as lamb; its aromatic essential oil is used to flavor candy, liqueurs and many other types of food. |
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oregano [
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parsley [ 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. |
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rosemary [ 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. |
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sage [
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savory [ Reminiscent of thyme, its flavor enhances legumes, meat and stuffing; it is also used to flavor vinegar and goat’s milk cheeses. |
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sweet bay [
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tarragon [
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thyme - чебрецьUsed with parsley and sweet bay to make bouquets garnis; because it withstands lengthy cooking, it is a popular choice for flavoring soups and stews. |
Cereal
Крупи
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.
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amaranth [ These highly nutritious, slightly peppery grains can be eaten as is after cooking, sprouted or ground into flour.
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barley [ 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.
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buckwheat [ Eaten in soups and as porridge, it is also ground into a flour traditionally used to make crepes and pancakes. |
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corn [ 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.
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millet - просо 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. |
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oats [ Often eaten as porridge, it is also an ingredient in date squares, fruit crisp toppings, muffins, cookies and pancakes.
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quinoa [ Grains should be thoroughly rinsed before cooking; it is used in South America to make an alcoholic drink called chicha. |
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rice [ A universal staple, used as a side dish, in sweet and savory dishes such as risotto and paella, and for its by-products (noodles, sake). |
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rye [ Yields a flour that can be combined with wheat flour to make bread; it is also used in brewing (beer) and distilling (whisky). |
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spelt wheat [ Wheat variety with small brown grains that, once hulled, can be used like rice.
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triticale [ A wheat and rye hybrid, it is mostly used to make crepes and pasta.
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wild rice [ 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. |
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wheat [ Cereal cultivated for its grain, of great significance in human food production; it is used to produce foodstuffs such as flour, bread and semolina.
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Зернові продукти
Cereals that have been processed in various ways to make ground (flour, semolina), unground (rice) or manufactured products (bread, pasta, noodles).
Flour and semolina
Борошно та манна крупа
Products obtained by grinding grains and cereals; semolina is usually coarser and more granular than flour. Without a modifier, these words generally refer to wheat.
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all-purpose flour [
This blend of ground hard and soft wheat has many uses, but is primarily used to thicken sauces or to make bread and pastry.
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corn flour [
Primarily added to crepe, cake, muffin and bread mixes; it must be combined with wheat flour if the mixture is intended to rise.
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couscous [
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oat flour [
Since it does not rise during cooking, it must be combined with wheat flour to make bread and other leavened products; it makes these products heavier. |
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semolina [
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unbleached flour [
Like white flour, it comes from grinding wheat grains from which the bran and germ have been removed, but it is not artificially whitened. |
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whole-wheat flour [
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Bread
Хлібні вироби
Food made from flour, water and salt, often containing an agent (leaven or yeast) that makes it rise.
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American corn bread [
The crumb of this corn flour-based bread is golden in color; it is easy to make and very popular in the southern United States. |
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bagel - бубликJewish ring-shaped roll traditionally coated in sesame seeds; it is usually served warm, with cream cheese. |
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baguette [
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blackryebread [
Made from rye flour, this dense strong-tasting bread goes particularly well with seafood and smoked foods. |
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cracked rye bread [
Thin crusty flat bread made with rye flour, usually eaten with cheese. |
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croissant [
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Danish rye bread [
This bread is usually sweeter and lighter than German rye bread; it often contains molasses. |
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earloaf[
Baguette made so it can be easily broken into pieces by hand. |
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Englishloaf [
Thin-crusted, round or rectangular bread of British origin; it is primarily used to make toast, canapés, croque-monsieurs and sandwiches. |
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farmhousebread [
Its thick, often floury crust and slightly acidic-tasting interior can last a long time without becoming stale; it can be used in a variety of ways. |
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French bread [
Long crusty loaf resembling an oversized baguette; it stays fresh somewhat longer than the typical baguette. |
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German rye bread [
Dark dense bread with a strong, slightly acidic taste, made with rye and wheat flour; it has a long shelf life. |
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Greek bread [
Round loaf with a golden crust, sometimes sprinkled with sesame seeds; olive bread is one of its many variants. |
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Indian chapati bread [
Flat crusty, slightly puffy bread, eaten warm with vegetables and rice or used as a spoon to scoop up food. |
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Indian naan bread [[
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Irish bread [
The crust of this bread is marked with a cross; it is made with baking powder, which gives it a cakelike consistency. |
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Jewish challah [
Light soft sweetish bread traditionally served on the Sabbath and other Jewish festivals; it is usually braided. |
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multigrain bread [
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phyllo dough [
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pita bread [
Flat bread originally from the Middle East; its crust forms a pocket that can be filled with hot or cold kinds of stuffing. |
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Russianpumpernickel[
Made with a mixture of wheat and rye flour, it has a thin but resilient crust; it goes well with soups and ragouts. |
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Scandinavian cracked bread [
Thin crusty flat bread usually made with wheat or rye flour; it is generally served with soup, salad or cheese. |
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tortilla [
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unleavened bread [
Light and crusty unleavened bread, eaten mainly during Jewish Passover; it is easily digested and has a long shelf life. |
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white bread [
Bread made with white flour that comes in a variety of shapes, thickness and textures; it is less nutritious than wholemeal bread. |
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wholemealbread[
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Рasta
Макароні вироби
Made from hard wheat semolina and water, shaped into various forms and dried; it is an essential ingredient in Italian cooking that is bought ready-made.
cannelloni [
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conchiglie - мушліSmall shell-shaped pasta that can be served with a sauce or added to soup or pasta salads. |
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ditali – ріжки деталіShort tube-shaped pasta that resemble fat macaroni, used especially in broth and vegetable soups. |
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elbows [
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fettucine - феттучиниThicker but not as wide as tagliatelle, this pasta is often served with Alfredo sauce. |
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fusilli - фузілліThis spiral-shaped pasta is thinner and longer than rotini, but can replace it in most recipes. |
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gnocchi - ньоккиOften made from a potato or semolina dough with eggs and cheese; it is usually served au gratin, as an appetizer.
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lasagna - лазаньяThese wide strips, green if spinach-flavored, are combined with a filling in alternate layers to create the eponymous dish. |
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penne - пеннеTube-shaped pasta with diagonally cut ends, often served with a spicy tomato sauce in a dish called penne all’arrabiata. |
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ravioli [
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rigatoni - ріжкиThis fairly large tubular pasta is suitable for serving with all kinds of sauces because they cling to it readily. |
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rotini – ріжки рифленіBecause of its spiral grooves, it readily holds meat, cheese and vegetable sauces; it is also ideal for salads. |
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spinach tagliatelle – шпинат тальятеллеFlat ribbonlike pasta made with spinach and eggs, traditionally served with meat sauce. |
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spaghetti [
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spaghettini – шпагеттініThinner than spaghetti but thicker than angel hair pasta or vermicelli noodles; it is particularly well suited to delicate sauces. |
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tortellini [
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Asian noodles
Азіатськалокшина
This pasta is a staple of Asian cooking; generally classified according to its main ingredient: wheat, rice, buckwheat or mung beans.
bean thread cellophane noodles [
Transparent noodles made with mung bean flour; before adding them to a recipe, they must be soaked in hot or warm water. |
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egg noodles [
Wheat noodles made with eggs; they are boiled in water, then fried and used to make chow mein. |
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rice noodles [
Wide ribbons made with rice flour and water; they are often added to soup. |
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rice papers [
Thin semitransparent sheets made with rice flour, used in Asia to prepare spring and imperial rolls. |
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rice vermicelli [
Fine rice noodles that are fried in oil and shaped into a nest that is filled with various kinds of Asian food. |
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somen noodles [
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soba noodles [
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udon noodles [
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won ton skinsDelicate sheets of wheat pasta that are stuffed with meat, seafood or vegetables; an essential ingredient in won ton soup. |
Rice
Рис
Rice is commercially classified by the shape of the grain and the processing it has undergone before being packaged.
basmati rice [
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brown rice [
Because it is not hulled, the grains retain the bran and germ; it is highly nutritious and has a stronger flavor than white rice.
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parboiled rice [
More nutritious than white rice, it has undergone a steam pressure process prior to milling, to preserve the grains’ vitamin and mineral content.
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white rice [
Milled rice from which the bran and germ have been removed; it is often enriched to compensate for the loss of nutrients.
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Coffeeand tea
Кава та чай
Coffee - the seeds of the coffee tree can be used to prepare an extremely popular beverage, drunk hot or cold (iced coffee), and well known for its stimulant properties.
Tea - infusion made from the dried leaves of the tea tree; drunk hot or iced, it is the world’s most popular beverage after water; it is sold in bags or loose.
black tea [
Made from tea leaves that are fermented and then dried, it represents more than 98% of the total worldwide production of tea. |
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chamomile [
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green tea [
This unfermented product is very popular in China, Japan and Muslim countries; it has a more bitter taste than black tea. |
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greencoffeebeans[
The green beans remain fresh for many years but the roasted beans quickly lose their flavor. |
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linden [
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oolong tea [
Semifermented tea; it has a stronger flavor than green tea but is more delicate-tasting than black tea. |
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roasted coffee beans [
Roasting beans by a dry method at high temperature enhances the coffee’s flavor and aroma. |
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tea bag [
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verbena [
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Сhocolate
Шоколад
Smooth paste made with cocoa and sugar, extensively used in making candy and pastry and often eaten plain, as bars or squares.
dark chocolate [
Includes semisweet and bitter chocolate, which contain from 35% to 70% chocolate liquor; it is often used in cooking and is also eaten plain.
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cocoa [
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milk chocolate [
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white chocolate [
Sweet and creamy, it is made from cocoa butter, sugar and condensed or powdered milk.
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Sugar
Цукор
Sweet-tasting foodstuff derived from certain plants; the most common varieties of sugar come from sugarcane and sugar beets.
brown sugar [
Fine, only slightly refined sugar crystals that still contain molasses; it has a stronger taste than white sugar. |
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corn syrup[
Thick sweet syrup used extensively in making candy and pastry. |
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granulated sugar [
The most commonly used sugar in cooking and baking; it is white, fully refined and composed of small crystals. |
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honey[
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maple syrup [
Produced by reducing sugar maple sap; it is used to make various desserts and to accompany pancakes, poach eggs and glaze ham. |
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molasses [
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powdered sugar [
White sugar in powdered form, containing about 3% corn or wheat starch, added to prevent caking; it is used mainly for icing and decorating. |
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rock candy [
White or brown sugar in very large crystal form; it is used especially to sweeten fruits in brandy. |
Fats and oils
Жири та олії
Animal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods.
corn oil [
Has relatively little flavor or odor; one of the most ubiquitous oils, used for cooking, frying and seasoning foods. |
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lard [
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margarine [
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oliveoil[
This extract derived from olive pulp is essential to Mediterranean cooking, both for preparing and seasoning recipes. |
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peanut oil [
Heat-resistant, mild-tasting oil equally well suited to frying and to dressing salads. |
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sesame oil [
Very popular in Asian cooking and characterized by its rich delicate toasted-nut flavor; it is not well suited to high temperatures. |
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shortening [
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sunflower-seed oil [
This delicately flavored oil is the main ingredient in margarine and dressings; it is also used for frying sweet foods. |
Молочні продукти
Foods produced by processing fresh milk; they are used daily in Western countries, where they are known for their high calcium content
Brie [ Native to Brie, near Paris, it is one of the best-known French cheeses; among its many varieties is the one from Meaux. |
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butter [ Fatty rich substance produced by churning cream; it is used in cooking or is added to various recipes for sauces, pastries and creams. |
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buttermilk [ Tangy liquid that separates from cream during churning; today, commercial buttermilk is made by adding bacterial culture to milk. |
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Camembert[ Soft and easy to spread, France’s most famous cheese is smaller and slightly firmer than Brie. |
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Chèvre cheese [ Fresh rindless cheese that has a tangy, mild taste; it is sometimes flavored with herbs. |
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cottagecheese[ Low in fat and grainy in texture; it works well as a spread or can be added to salads, desserts and sauces. |
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cream cheese [ Made with cream, which is sometimes mixed with milk; it is smooth and spreads easily, and is used as a spread or as a dessert ingredient (e.g., in cheesecake). |
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Coulommiers - Куломьер Native to the area around Paris, it is similar to Brie but smaller; it contains from 45% to 50% milk fat. |
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Danish Blue [ Native to Denmark, it has a pungent flavor, a creamy texture and a milk fat content of up to 60%. |
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Emmenthal - ЕмментальCharacterized by large holes, this mild Swiss cheese is very popular in fondues and au gratin dishes. |
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evaporated milk [ Milk from which a significant percentage of the water has been evaporated; it has a high milk fat content and is used primarily for making desserts. |
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ghee[ Clarified butter originating in Asia and traditionally made from buffalo milk; it is very popular in India and in Arab countries. |
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goat’s milk [ Whiter and stronger-tasting than cow’s milk, it is also easier to digest. |
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Gorgonzola[ Native to Italy and recognizable by its textured gray rind, spotted with red. |
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Gruyère - грюйерSwiss cheese with small holes called "eyes" and a medium-sweet taste; extensively used in cooking, either as is, grated or melted. |
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homogenized milk [ Milk processed so the fat particles remain suspended instead of rising to the surface; varieties include whole, partially skimmed or skim. |
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mozzarella - моцарелла This native Italian cheese has a rubbery texture and is firmer than other cheeses; it is the garnish of choice for pizza. |
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Munster - Мюнстер Cheese with a powerful penetrating odor, originally from the Alsace region; it has a creamy texture and a smooth moist rind. |
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Parmesan [
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powdered milk [ Dehydrated milk that can be stored for one year without refrigeration if the container remains unopened. |
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Romano - РоманоNative to Rome, this dry granular cheese is made from cow, ewe or goat’s milk or a mixture of all three; it is mostly used in grated form. |
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Roquefort [ The best-known blue cheese, originally from Roquefort, France; it is made from ewe’s milk and goes well with pears, cream and butter. |
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sour cream [ Has a thick and creamy consistency and is obtained by fermentation and bacterial action; it can be used to flavor or garnish recipes. |
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Stilton [ English cheese with a firm but creamy texture; it is often served with crackers and port. |
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whipping cream [ With a minimum 30% milk fat content, this is the richest cream; it is often whipped and used to make and decorate various desserts, such as cream puffs. |
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yogurt [ Semisolid substance produced by milk fermentation and the action of bacterial cultures; it can be eaten as is or cooked. |
Variety meat
Різновиди мяса
Edible parts of slaughter animals, apart from the meat.
brains [ Lamb, sheep and veal brains are the most prized, served in salads, au gratin, in croquettes, stuffings and sauces. |
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heart [ Cooked in ragouts and casseroles, it can also be sautéed, roasted, braised or simmered; veal, lamb and chicken heart are the most popular. |
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kidney [ Young slaughter animals such as calves tend to have more tender kidneys; there is an unpleasant aftertaste if they are not prepared carefully. |
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liver [ People eat the liver of slaughter animals, poultry, game and some fish (cod); it has a high iron content. |
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marrow [ 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. |
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sweetbreads [ Designates the tender, delicately flavored thymus gland of calves, lambs and kids; veal sweetbreads are especially prized. |
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tongue [ Covered with a thick skin that lifts off easily once cooked; calf tongue is the most tender.
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tripe [ 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
Дичина
Wild animals that can legally be hunted and eaten as food; includes large and small game animals and game birds.
guinea fowl [
The same size as a small chicken, it is more flavorful when young and weighs less than 2 lbs; its flesh is slightly gamy. |
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hare [
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pheasant [
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pigeon [
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quail [
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rabbit [
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Poultry
М'ясо свійської птиці
Term that refers to barnyard fowl, most of which have been domesticated for centuries and are now mass-produced.
capon [
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chicken [
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duck [
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goose [
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turkey [
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Variety cuts of meet
Різновиди шматків м’яса
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.
Eggs
Яйця
Foodstuff that female fowl, especially hens, produce by laying; there are many ways of preparing them: e.g., soft-boiled, scrambled and in omelettes.
duck egg [
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.
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goose egg [
These relatively large eggs weigh approximately 0.5 lbs; they are rarely found for sale.
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hen egg [
By far the most commonly eaten, it is cooked as is or added to recipes; used alone, the word "egg" refers to a hen’s egg. |
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ostrich egg [
The largest of all eggs, it can weigh up to 5 lbs; one ostrich egg makes an omelette large enough to feed 10 people.
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pheasant egg [
Rounder and smaller than a chicken egg, it is not readily available; it is mostly eaten hard-boiled, in salads or aspics.
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quail egg [
Very popular in China and Japan, it is usually eaten hard-boiled, often as an appetizer; it also has decorative uses.
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Delicatessen
Делікатеси
Foodstuff made from the meat (usually pork) or offal of various animals; among the many different varieties, some can be consumed as is, some are cooked.
American bacon [ Salted and smoked side pork, cut into thin slices; in North America, it is traditionally served with eggs, for breakfast. |
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blood sausage [ The main ingredients in blood pudding are blood and suet (from pigs or other animals) packed into a casing; white pudding is made from white meat and milk. |
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Canadian bacon [ Piece of salted, usually smoked, meat from the pork loin; it goes well with eggs and in dishes such as quiches and omelets. |
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chipolata sausage [ Raw pork, or pork and beef, sausage characteristically flavored with cloves; it is often grilled or fried. |
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chorizo [ Semidry Spanish sausage seasoned with red chiles, available in several versions that vary in spiciness; it is often added to paella. |
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cooked ham [ Salt-cured and cooked pork meat, usually served thinly sliced; it is eaten hot or cold, especially in sandwiches, and on croque-monsieurs and canapés. |
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foie gras – паштет з гусячої печінкиGoose or duck liver, abnormally enlarged by force-feeding; considered a gourmet item, it is sold raw or ready to eat. |
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frankfurter [ Smoked precooked sausage that is native to Germany and made from a pastelike pork mixture; among its many versions is the American hot dog. |
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Genoa salami [ Dry Italian sausage made with a mixture of pork, veal and fat; the thin slices are often served as an hors d’oeuvre. |
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German salami [ Made with finely ground beef and pork, it is usually served sliced, as an hors d’oeuvre, but also on pizza and canapés and in sandwiches. |
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kielbasa sausage [
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merguez sausage [ Small, highly spiced sausage made with lamb, beef or mutton; popular in North Africa and Spain, it is usually eaten fried or grilled. |
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mortadella - мортаделлуItalian sausage made with meat and fat and flavored with peppercorns and pistachios. |
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pancetta - панчетта Rolled Italian bacon, sometimes spiced; it is an essential ingredient in pasta alla carbonara and also flavors sauces, soups and meat dishes. |
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prosciutto [
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Mollusks
Молюски
Usually marine-dwelling, soft-bodied invertebrates; some have shells and are sold live.
abalone [
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blue mussel [
Fresh mussels are usually poached in broth or steamed until they open; those that fail to open should be discarded. |
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clam [
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cockle [
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common periwinkle [
Its flesh resembles the snail’s, which it can replace in most recipes; whether eaten hot or cold, it is always cooked first. |
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cupped Pacific oyster [
Juicy and meaty, with a well-developed lower shell; like all oysters, it is often eaten raw, either plain or with lemon juice. |
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cuttlefish [
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flat oyster [
Less common than the cupped oyster, with a completely flat lower shell; the belon variety is particularly prized. |
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great scallop [
Related to the scallop, the delicately flavored flesh is prized by Europeans; the shells are resistant to heat and are often used as cooking and serving dishes. |
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hard-shell clam [
Mollusk with a very hard shell whose flesh can be eaten raw or cooked; they are used to make chowder, a popular New England recipe. |
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limpet [
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octopus [
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razor clam [
Elongated mollusk of the clam family, with a shell sharp enough to cut skin, hence its name. |
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snail [
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soft-shell clam [
Primarily harvested in the Atlantic, this large soft mollusk of the clam family can replace the latter in recipes. |
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squid [
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Crustaceans
Ракоподібні
Aquatic invertebrates having a carapace over their bodies; they are sold live, frozen (raw or cooked) or canned.
crab [
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crayfish [
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lobster [
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scampi [
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shrimp [
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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.
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Cartilaginousfishes
Хрящові риби
Fish with skeletons made of cartilage rather than bones; their flesh usually contains no bones.
larger spotted dogfish [
Shark of the Mediterranean and Atlantic; it tastes best if cooked when very fresh and served with a flavorful sauce.
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skate [
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smooth hound [
Shark of the Mediterranean, Atlantic and Pacific; its white flesh has a faint smell of ammonia that disappears with cooking.
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sturgeon [
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Bonyfishes
Кісткові риби
Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
anchovy [
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Atlantic cod [
It is often dried or salted and its liver yields an oil that is rich in vitamin D; it is fished extensively off the Canadian and American coasts. |
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Atlantic salmon [
The only species of salmon inhabiting the Atlantic; it is prized for its pink, somewhat oily and fragrant flesh and is sold fresh, frozen and smoked. |
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bass [
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black pollock [
Especially popular in England, it is also used in Canada to make surimi, a paste from which imitation seafood is made. |
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bluefish [
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brook trout [
Native to Canada, it resembles the trout and is greatly prized for its delicate flesh, which is best when simply prepared.
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carp [
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common plaice [
Because it has so many bones, it is often sold filleted and is one of the varieties used in fish-and-chips; it is found primarily off the European coast. |
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eel [
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goatfish - барабулькаIn spite of its many bones, it is highly prized, especially in southern France, for its particularly delicate flavor. |
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gurnard [
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haddock [
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halibut [
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herring [
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John dory [
Usually prepared like sole or turbot, its medium-firm flesh contains gelatinous bones that make an excellent fish stock.
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lamprey [
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mackerel [
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monkfish [
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mullet [
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Pacific salmon [
King salmon (or chinook) has the oiliest flesh and is greatly prized; the leaner and less oily varieties are often canned. |
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perch [
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pike [
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redfish [
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sardine [
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sea bass [
Its firm lean flesh has few bones and withstands cooking well; it is best cooked simply, to avoid overpowering the delicate taste. |
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sea bream [
Its delicate lean white flesh can be prepared in many ways although the simplest are the best; it is delicious smoked, in sashimi or in ceviche. |
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shad [
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smelt [
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sole [
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swordfish [
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trout [
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tuna [
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turbot [
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whiting [
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KITCHEN
КУХНЯ
Cooking, the main activity in a kitchen, includes anything to do with preserving, preparing or eating food.
Glassware
Вироби зі скла
Drinking receptacles; some are used to measure volume for cooking.
Alsace glass [
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beer mug [
Large cylindrical vessel with a handle used to serve beer; it is usually made of thick glass, ceramic or stoneware. |
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bordeaux glass [
Tulip-shaped stemmed glass, mainly used for Bordeaux; tapering slightly at the top, it concentrates the aroma. |
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brandysnifter [
Short-stemmed glass whose pear shape allows the cognac to warm up, and whose narrow lip concentrates the aroma. |
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burgundyglass [
Stemmed glass whose wide mouth ensures maximum oxygenation of the wine; it is used mainly for Burgundies. |
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champagne flute [
Tall and very thin stemmed glass used for champagne and sparkling wines; because the air bubbles break more slowly, the wine retains its effervescence longer. |
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cocktail glass [
Conical stemmed glass used to serve certain cocktails; before serving, the rim of the glass can be frosted or decorated with fruit. |
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decanter [
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highball glass [
Tall narrow straight glass used for serving liquor such as gin, often over ice or sometimes mixed with water, soda, etc. |
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liqueur glass [
Very small stemmed glass used for drinking liqueurs with a high alcohol content.
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old-fashioned glass [
Wide short straight glass with a thick bottom primarily used for serving whiskey. |
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port glass [
Small rounded stemmed glass used to serve port and dessert wines. |
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small decanter [
Small carafe used in restaurants to serve wine. |
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sparkling wine glass [
Stemmed glass, wider than it is tall, used to serve champagne and sparkling wines. |
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water goblet [
Large stemmed glass used to serve water at the table; taller and wider than wine glasses. |
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white wine glass [
Somewhat narrow stemmed glass usually used for white wines. |
Dinnerware
Посуд
Receptacles of various sizes, shapes and materials used to present food and for eating it.
bread and butter plate [
Small flat plate used to serve desserts. |
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butter dish [
Flat covered receptacle from which guests serve themselves butter. |
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coffee mug [
Large cup used to serve café au lait. |
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creamer [
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cup [
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demitasse [
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dinner plate [
Large piece of flat or shallow dinnerware, usually containing individual portions of solid food. |
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fishplatter [
Large oval plate used to serve a whole cooked fish. |
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gravy boat [
Receptacle used to serve sauces at the table.
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hors d’oeuvre dish – блюдо під закускиServing platter divided into sections used to serve several complementary foods.
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pepper shaker[
Small receptacle used to serve pepper at the table, often paired with the salt shaker.
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platter [
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ramekin [
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rimsoupbowl[
Shallower round container used to serve individual portions of soup. |
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saladplate [
Flat plate commonly used to serve salads or appetizers. |
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salt shaker [
Small receptacle used to serve salt at the table, often paired with the pepper shaker. |
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soup bowl[
Deep round container used to serve individual portions of soup.
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sugar bowl [
Small pot used to serve sugar at the table. |
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teapot [
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vegetable bowl [
Large receptacle used to bring side vegetables to the table. |
Silverware
Столове срібло
Utensils used at the table, generally knives, forks and spoons, to which other utensils may be added, depending on the menu.
dinner fork[
Large all-purpose fork that is part of a basic place setting.
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dessert fork [
Fork used to cut desserts into bite-sized pieces. |
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fish fork [
Large fork, usually used for eating fish dishes.
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fondue fork [
Fork used to spear the bread served with a cheese fondue, or the meat served as part of Chinese fondue or fondue bourguignonne. |
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oyster fork [
Fork used mainly to separate the flesh of a mollusk from its shell. |
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salad fork [
Fork used mainly for eating salad. |
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coffee spoon [
The smallest utensil in this category, hence sometimes called a small spoon. |
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dessert spoon [
Spoon used for eating liquid or semiliquid desserts. |
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soup spoon [
Spoon used for eating liquid or semiliquid foods; it is part of a basic place setting. |
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sundae spoon [
Long-handled spoon used for mixing drinks or eating desserts served in a sundae glass. |
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tablespoon [ˈteɪblspuːn] - столова ложка; салатна ложка; мірна ложкаLargest spoon, with a capacity of .5 oz. |
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teaspoon [
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butter knife [
Blunt knife set out when bread is served and used for buttering it. |
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cheese knife [
Its curved, double-pointed tip makes it easier to spear individual pieces of cheese. |
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dessert knife [
Small knife used to cut desserts into bite-sized pieces. |
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dinner knife[
Large all-purpose knife that is part of a basic place setting. |
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fishknife [
Wide-bladed knife used to remove bones from a fish served whole. |
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steakknife[
Very sharp knife, often serrated, used to cut firm, often fried, pieces of meat. |
Kitchen utensils
Кухонний посуд
Accessories or simple mechanical devices used for preparing food.
Examples of kitchen knives
Різновиди кухонних ножів
The shape and size of kitchen knives vary depending on their use and the type of food for which they are intended.
boning knife[
Small pointed knife with a tapered blade used to separate the meat from the bones. |
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bread knife [ Serrated knife used for cutting fresh bread.
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butter curler [
Utensil with a serrated hook that creates butter curls when scraped across cold butter. |
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carving fork [
Fork used to hold a piece of meat in place when it is being cut into portions. |
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carving knife [ Knife with a narrow blade used to slice pieces of cooked meat into portions. |
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cleaver [ Knife with a wide rigid blade heavy enough to break bones.
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cook’s knife [ Knife with a wide range of uses, from cutting large pieces of meat to chopping fresh herbs. |
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cutting board [ Made of plastic or wood and used for cutting up foods. |
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filleting knife [
Knife with a long pointed blade used for separating fish into fillets. |
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grapefruit knife – ніж для грейфруктаKnife used to detach citrus fruit pulp. |
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ham knife [
Knife with a ridged blade used to cut whole cooked ham. |
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oysterknife [
Double-edged knife with a guard used to open oyster shells by severing the muscle that holds them closed. |
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paring knife [
Miniature version of the cook’s knife, it is used to clean, scrape and slice small pieces of food. |
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peeler[
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sharpening steel [ Cylindrical steel rod with narrow grooves used for honing a knife edge.
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sharpening stone [ Abrasive stone used to sharpen knife edges.
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zester - зестерKnife whose blade curves at the end and has five small cutting holes; it is used to remove thin strips of rind from citrus fruits. |
Foropening
Інструменти для відкриття
Instruments that remove lids, caps or corks from containers in order to provide access to their contents.
can opener [
Tool used to open cans by cutting along the inside edge of the lid.
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bottle opener [
Instrument used to remove caps from bottles.
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lever corkscrew [
Instrument with a screw and two wings that rise as the screw penetrates the cork; they then act as levers to open the bottle.
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wine waiter corkscrew[
Instrument with a screw and a lever that open wine bottles by leverage, a blade for cutting the hood around the top, and a bottle opener.
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Forgrindingandgrating
Посуд для шліфування і натирання
Instruments that can reduce food to fine particles, shavings, powder, purées, etc.
citrusjuicer[
Instrument used to extract juice from citrus fruits, usually lemons or oranges. |
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garlic press [
Utensil used to finely crush garlic cloves. |
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grater [
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mandoline [
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meat grinder [
Instrument with a knife and interchangeable disks used to grind meat; the perforations in the disks determine the size of the grind. |
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mortar [
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nutcracker [
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nutmeggrater[
Small conical grater used to reduce nutmeg seeds to a powder. |
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pastamaker[
Instrument that can roll out and cut pasta dough into different shapes with its removable blades. |
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rotary cheese grater [
Instrument used to grate cheese by scraping it against the teeth of a rotating drum. |
For measuring
Посуд для вимірювання
Instruments designed to measure the volume or weight of ingredients, food temperature, and cooking or preparation time.
candy thermometer [
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eggtimer[ Device with two glass vials, one of which is filled with sand; the flow of the sand between the vials measures a precise time period. |
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instant-read thermometer [
Digital thermometer that, when inserted into a roast, instantly indicates the meat’s internal temperature. |
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kitchen scale [ Instruments used to weigh dry ingredients (e.g., flour, sugar, rice). |
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kitchen timer [ Device used to measure a period of time; once that time has elapsed, the timer rings.
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measuring beaker [ Graduated container used to measure dry and liquid ingredients.
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measuring cup [ Graduated container with a pouring spout used for measuring liquids.
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measuring cups [ Receptacles used to measure the exact quantity of an ingredient.
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measuring spoons [ The bowls on these spoons correspond to an exact quantity of an ingredient, and are used to measure it. |
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meat thermometer [
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oven thermometer [
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For straining and draining
Посуд для проціджування та сушіння
Instruments used to filter dry or liquid foods, or to remove the liquid used to wash, blanch, cook or fry certain foods.
chinois – сито конічне Finely meshed cone-shaped strainer used to filter broth and sauces, and to reduce food to a purée. |
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colander [ Instrument used to drain food. |
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frybasket[
Metal mesh receptacle designed to hold foods during frying and drain them afterward. |
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funnel [
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mesh strainer [ Instrument used to sift dry ingredients or filter liquid ones.
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muslin [
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salad spinner [
Apparatus that uses centrifugal force to remove water from freshly washed lettuce leaves. |
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sieve [ Strainer made of woven nylon, metal or silk strands and attached to a wooden frame; it is used to strain dry and liquid ingredients. |
Baking untensils
Посуд для випічки
Baking: refers to the production of cakes, cookies and other usually sweet comestibles made from cooked dough, pastry or batter.
baking sheet [ Rectangular pan with low sides, usually made of aluminum, used for baking cookies, cakes and other pastries that do not require molding. |
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cake pan [ Relatively deep metal baking pan with enough room to allow the cake to rise. |
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charlottemold [
Deep metal pan shaped like a pail and used to cook a cream-based sweet dessert surrounded by biscuits. |
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cookie cutters [
Hollow metal molds used to cut dough into soft shapes that will be retained after baking.
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dredger[
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egg beater [
Mechanical device with two whisks activated by a crank handle; it is used to beat liquid and semiliquid ingredients. |
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icing syringe [
Fitted with interchangeable nozzles that are filled with icing, it is used to decorate baked goods and molded desserts. |
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mixing bowls [
Round containers of various sizes used to prepare or mix food and ingredients. |
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muffinpan [
Baking pan with indentations used to give muffins their distinctive shape. |
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pastry bag and nozzles [
Leakproof bag into which interchangeable nozzles are inserted; it is used to decorate dishes, baked goods and molded desserts, or to make pastries. |
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pastryblender[
Utensil used to blend fatty ingredients with flour. |
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pastry brush [
Device with silk or nylon bristles at one end, used to coat, brush or glaze pastries, or to grease baking pans. |
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pastry cutting wheel [
Device used for cutting dough; the indented wheel gives it a fluted edge.
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piepan[ Metal pan used to make a pie crust and to bake a pie in the oven.
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quicheplate[ Metal baking pan with a scalloped edge that makes the crust of the quiche more attractive.
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removable-bottomed pan [ Metal baking pan whose bottom, and sometimes its side, come apart so the contents can be removed more easily.
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rolling pin - качалкаWooden cylinder that rolls freely between two lateral handles; it is used to roll out pastry.
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sifter [
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soufflé dish[
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whisk [
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Miscellaneous utensils
Різний посуд
applecorer[
Utensil used to remove the core from apples and pears. |
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baster [
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egg slicer [
Device that uses taut steel wires to slice a hard-boiled egg. |
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icecreamscoop[
Spoon used to remove a serving of ice milk or ice cream from a container. |
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kitchen shears [
Multipurpose utensil used for cutting fresh herbs, trimming meat and vegetables. |
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larding needle [
Tool used to insert strips of lard, ham or truffles into cuts of meat. |
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melonballer - ложка для вирізання маленьких кругленьких частин з овочів та фруктівSpoon used to cut small round pieces from the flesh of fruits or vegetables. |
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poultry shears [
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snaildish[
Has several indentations for holding snails when they are served. |
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snail tongs [
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spaghetti tongs [
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tasting spoon [
Wooden spoon consisting of two bowls joined by a shallow groove used to take and taste liquids. |
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tea ball [
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tongs - щипціUtensil used for holding, turning and serving food. |
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trussing needle[
Tool used to thread pieces of string through poultry or to tie a roast. |
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vegetable brush [
Utensil used to clean certain vegetables, such as potatoes. |
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ladle [
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potato masher [
Utensil used to manually purée cooked fruits and vegetables. |
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skimmer [
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spatula [
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Cooking utensils
Кухонне приладдя
Utensils used for cooking food, especially in the oven or on the stove.
double boiler [ Utensil comprising two saucepans; the bottom one contains boiling water, which cooks or heats the food in the top one. |
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dripping pan [
Slightly concave rectangular pan used to roast meat or to catch the meat’s cooking juices. |
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Dutch oven [ Somewhat deep stock pot used for cooking food in a liquid. |
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eggpoacher [
Device used to poach eggs by placing them in indentations in a tray suspended over a hot liquid. |
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fishpoacher[
Oblong receptacle that has a rack and a cover; it is used to cook whole fish. |
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fondueset[
Utensil designed to prepare and serve various kinds of fondue, such as meat, cheese or chocolate. |
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fryingpan [
Utensil used to fry, sauté or brown food.
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pancakepan [
Round thick-bottomed skillet with a shallow edge that allows a spatula to loosen and flip the pancake. |
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pressurecooker[ Stock pot with a screw-on, airtight lid designed to cook food rapidly using pressurized steam. |
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roasting pans [
Somewhat deep large-capacity utensils used to roast meat in the oven.
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sauté pan [
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small saucepan [
Deeper than a frying pan, this utensil is used to simmer or braise dishes. |
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Terrine[
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wokset [
Cooking utensil native to Asia used for rapidly cooking food in very little fat.
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Domesticappliances
Предмети домашнього вжитку
Domestic appliances operating on electricity
automatic drip coffee maker – автоматична кавоварка Electric coffee maker that allows hot water to drain into a paper filter containing the ground beans, and coffee to drip into the carafe below. |
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blender [ Electric appliance comprising a motor unit with a container on top, in which raw or cooked food is mixed, crushed or puréed.
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coffee mill [ Appliance that uses a rotating blade to finely grind coffee beans or other items, such as spices.
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citrus juicer[
Electric appliance designed to extract the juice from citrus fruit.
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deep fryer [ Container with a heating element that raises the temperature of fat high enough to deep-fry food.
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electric knife [ Electric appliance with a blade that has a back-and-forth motion used to facilitate cutting a piece of meat. |
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electric steamer [ Electric appliance comprising two dishes resting on a water-filled base; it is used to steam food separately.
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espresso coffee maker [ Coffee maker that allows boiling water from the lower compartment to be forced through the ground beans into the upper compartment. |
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espresso machine[ Electric coffee maker that allows hot water to be forced under pressure through the ground beans. |
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griddle [ Electric appliance comprising a cooking surface and used for grilling food.
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hand blender [ Electric appliance with a handheld motor unit; less powerful than the blender, it is used for mixing liquids and grinding soft foods. |
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hand mixer [ Electric appliance comprising two beaters and a motor unit used to beat or mix liquid or semiliquid food.
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icecreamfreezer [ Appliance comprising a freezer bucket in which revolving paddles make sherbet and ice cream.
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indoor electric grill [ Electric appliance comprising a metal grill and a heating element used to cook food.
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juicer [ Appliance that uses centrifugal force to extract the juice from vegetables and fruit, except citrus fruits, which must be reamed.
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kettle [ Container with a heating element used to boil water. |
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microwave oven Appliance that generates high-frequency waves to quickly heat or cook food.
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Neapolitan coffee maker – неаполітанська кавоварка Coffee maker that is placed on a heat source to boil the water; it is then turned over so the boiling water filters through the ground beans into the serving compartment. |
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raclette with grill – раклет з грилем Appliance with covered heating elements used to melt cheese or grill meat and side vegetables.
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table mixer [ Electric appliance comprising a powerful motor unit, two beaters and a stand used to beat or mix liquid or semiliquid foods.
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toaster [ Appliance with heating elements that toast slices of bread.
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vacuum coffee maker[ Coffee maker that brews coffee by causing the water to pass through the ground beans twice. |
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waffle iron [ Appliance comprising two indented plates, each one covering a heating element; it is used to cook waffles or grill food.
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Алфавітний покажчик
A
acorn squash [] - гарбуз великий столовий
adzuki bean [] - квасоля адзукі
Alfalfa [] - люцерна
allspice [] - перець гвоздичний
almond [] - мигдаль
amaranth [] - щириця
American bacon [] – американський бекон
American mustard []– американська гірчиця
apple [] - яблуко
apple cider vinegar []– яблучний оцет
apricot [] - абрикос
Asian pear [] - Азіатська груша
asparagus [] – спаржа
autumn squash []- гарбуз
avocado [] - авакадо
automatic drip coffee maker – автоматична кавоварка
B
baking sheet [] - протвінь, лист для випікання
balsamic vinegar [] – бальзамічний оцет
bamboo shoot [] – бамбук
banana [] - банан
barley [] - ячмінь
beechnut [] - буковий горіх
bergamot [] - бергамот
black bean [] - квасоля чорна
blackberry [] - ожина
black currant [] - чорна смородина
black gram [] – чорний дрібний турецький горошок
black-eyed pea [] - чорноокий горох
black mustard [] - чорна гірчиця
black pepper [] - чорний перець
blender [] - змішувач, міксер
blood sausage [] – кров’яна ковбаса
borage []- огірочник
blueberry [] - чорниця
bok choy - китайська капуста
brains [] - мозок
Brazil nut [] - бразильський горіх
bread knife [] – ніж для хліба
Brie [] - брі
broad beans [] – кормові боби
Brussels sprouts [] - Брюссельська капуста
buckwheat [] - гречка
burdock [] - лопух
butter [] - масло
buttermilk [] – сколотини, маслянка
C
cake pan [] – сковорода чавунна
Canadian bacon []– канадський бекон
canary melon []–диня кенери
can opener [] – консервний ніж
Camembert []– сир «камамбер»
candy thermometer [] – термометр для варіння льодяників
cannelloni []- трубочки
cantaloupe [] - мускусна диня
capon [] - каплун
carambola - карамбола
caraway [] - кмин
cardamom [] –кардамон
carp [] - короп
carrot []– морква
carving fork [] – виделка для різьби
carving knife [] – ніж для нарізування м’яса
casaba melon [] – зимова диня
сashew [] - горіх кеш'ю cassava [
] – маніока
cuttlefish [] - каракатиця
cayenne chile [] - перець стручковий кайєнський
celeriac [] - корінь селери
celery [] - селера
celery cabbage [] - пекінська капуста
celtuce - гібридселерита салату
chamomile [] – ромашка
champagne flute [] – келих для шампанського
chanterelle [] – лисичка справжня
charlotte mold [] - форма для шарлотки
chayote - чаоте
cherimoya - черімойя
cherry [] - вишня
chervil []- кервель
chestnut [] – каштан
chicken [] - курча
chick peas [s] - горох
chili powder [] - мелений перець
chinois – сито конічне
chipolata sausage [] – свинячі сардельки
chive [] - шніт-цибуля
chop [] – кусок м’яса
chorizo [] – чорізо, іспанська сирокопчена ковбаса
cinnamon [] – кориця
citron [] – цитрон
citrus juicer [] - соковижималка для цитрусових
clam [] – клем, їстівний морський молюск
cleaver [] – сокира м’ясника
coarse salt [] – сіль
cockle [] – черепашка молюска
cocoa [] - какао
coconut [] – кокос
cocktail glass [] - келих для коктейлю
coffee mill [m
] - кавомолка
coffee mug [] – чашка для кави
cola nut [] - горіх кола
colander [] - друшляк
collards - капуста
common periwinkle [] – береговий равлик
common plaice [] – камбала європейська
conchiglie – мушлі
cooked ham []- шинка
cookie cutters [] - формочки
cook’s knife [] – ніж кухаря
coriander []- коріандр
corn [] - кукурудза
corn flour []– кукурудзяне борошно
corn oil []– кукурудзяна олія
corn syrup []– кукурудзяний сироп
cottage cheese []– сир «котедж», домашній сир
Coulommiers - Куломьер
couscous [] – кускус
crab [] - краб
cracked rye bread []– тріснутий житній хліб
crayfish [] – річковий рак
cream cheese [] – вершковий сир
creamer [] – глечичок для вершків; сметаник
croissant []- рогалик
crookneck squash []- неправильний гарбуз
crosne –кросне
crushed chiles []- мелиний чілі
cucumber [] - огірок
cultivated mushroom[] - печериці
cumin []- кмин
cup [] - чашка
cupped Pacific oyster [] - чашоподібна тихоокеанська устриця
curled kale [] – капуста кормова
currant [] - смородина
currant tomato [] – смородинові помідори
сurry [] – каррі
cutting board [] – обробна дошка
D
daikon – дайкон
Danish Blue [] – датський голубий сир
Danish rye bread [] – датський житній хліб
dark chocolate [] - чорний шоколад
date [] – фінік
decanter [] – графин
deep fryer [] - фритюрниця
delicious lactarius [] - смачні груздіdessert fork [
] – десертна виделка dessert knife [
] – ніж для десерту
dessert spoon [] – десертна ложка
Dijon mustard [] – гірчиця піжонська
dill []- кріп
dinner fork [] – обіднявиделка
dinner knife [] – столовий ніжdinner plate [
] – тарілка для обідуditali – ріжки деталі
double boiler [] - пароваркаdredger[
] - посудина з маленькими дірочками в кришці
dried chiles []– сушений чілі
dripping pan [] – деко
duck [] – качка
duck egg [] – качине яйцеdurian – дурман
Dutch oven [] - невелика жаровня
E
ear loaf []– колосиста буханка хліба
edible boletus [] - білий гриб
eel [] – вугор
egg beater [] – міксер для збиття яєць
egg noodles []– яєчна локшина egg timer [
] - трихвилинний пісочний годинник
eggplant []–баклажан
egg poacher [] – посудина для варіння яєць-пашот
electric knife [] – електричний ніж
electric steamer []– електрична пароварка
elbows [] – ріжки штопорEmmenthal - Емментальenoki mushroom [
]- гриб енокі
English loaf [] – англійська буханка хліба
English mustard [] – англійська гірчиця
escarole [] –ескаріоль
espresso coffee maker [] – кавоварка еспресо
espresso machine [] – еспресо-машина
evaporated milk [] – згущене молоко
F
farmhouse bread [] – фермовий хліб, домашній хліб
feijoa - фейхоа
fennel[] - кріп
fenugreek [] – гуньба
fettucine - феттучини
fiddlehead fern [] – паростки папороті
fig [] – інжир
filleting knife [] – ніж для філе
fish fork [] – виделка для риби
fishknife []– столовий ніж для риби
fishplatter []– велике плоске блюдо під рибу
fish poacher [] - посудина для варіння риби в окропі
five spice powder [] – п’ять мелених спецій
flageolet []– флажолет
flat oyster []– гладка устриця
foie gras – паштет з гусячої печінки
fondue fork [] – вилка фондю
fondueset[] - фондюшниця, каструля для приготування фондю
frankfurter [] - сосиска
G
garlic []–часник
garlic press [] – прес для часнику
Genoa salami [] - салямі
German mustard [] - німецька гірчиця
German rye bread [] – німецький житній хліб
German salami [] – німецька салямі
ghee []– перетоплене рідке масло
gherkin [] – корнішон
ginger [] - імбир
ginkgo nut [] - гінкго гайки
gnocchi – ньокки
goatfish - барабулька
goat’s milk [] – козине молоко
goose [] – гуска
goose egg []– гусине яйце
Gorgonzola []– сир горгонзола (сорт овечого сиру)
granulated sugar [] – гранульований цукор
grape [] – виноград
grapefruit [] – грейпфрут
grapefruit knife – ніж для грейфрукта
grater [] - терка
gravy boat [] - соусник
great scallop [] - гребінець
Greek bread []- грецький хліб
green bean [] - зелена квасоля
green cabbage [] – капустабілокачанна
green coffee beans [] - зелена кава в зернах
green onion [] - зелена цибуля
green peas [s] - зелений горох
green pepper [] – зелений перець green sweet pepper [
] - зелений солодкий перець
green tea [] – зелений чай
griddle [] – електрична сковорідка
ground beef [] – фарш з яловичини
ground lamb [] – фарш з баранини
ground pepper [] – мелений перець
ground pork [] – фарш з свинини
ground veal [] – фарш з телятини
Gruyère - грюйер
guava [] –гунява
guinea fowl []- цесарка
gurnard [] – морський півень
H
haddock [] – морський окунь
halibut [] – палтус
ham knife [] – ніж для шинки
hand blender [] - ручний блендер
hand mixer []– ручний міксер
hard-shell clam []– венерка (їстівний молюск)
hare [] - заєць
hazelnut [] - лісовий горіх
heart [] – серце
hen egg []– курине яйце
herring [] – оселедець
highball glass [] - хайбол
hock []- окіст
homogenized milk [] – гомогенізоване молоко
honey [] - мед
honeydew melon [] - нектарна диня
horned melon [] - рогата диня
hors d’oeuvre dish – блюдо під закуски
horseradish [] - хрін
hot pepper [] - гострий перець
hummus [] – пюре з нуту
hyssop []- гісоп
I
iceberg lettuce [] – качанний салат
icecreamfreezer [] – морозильна камера для морозива
ice cream scoop [] - совок для морозива
icing syringe [] - кулінарний шприц
J
jackfruit []– джекфрут
jalapeño chile [] – японський чілі
Japanese persimmon [] - Японська хурма
Japanese plum [] - японська слива
Jerusalem artichoke []– топінамбур
Jewish challah [] – єврейська хала
John dory [] - сонцевик
jicama – хікама
juicer []– соковижималка
juniper berry [] - яловець
K
ketchup []– кетчуп
kettle [] - чайник
kielbasa sausage [] – ковбаса
kidney [] - нирка
kitchen scale [] – кухонні ваги
kitchen shears [] - кухонні ножиці
kitchen timer [] – кухонний таймер
kiwi [] - ківі
kohlrabi [] – кольрабі
kumquat [] - кумкват
L
lablab bean [] – індійський біб
lamb cubes [] – шматки баранини
lamprey [] - мінога
lard [] – топлений свинячий жир
larding needle [] – шпигувальна голка
larger spotted dogfish [] – велика плямиста минь
lasagna - лазанья
leek [] - цибуля-порей
lemon [] - лимон
lentils [s] - сочевиця
lettuce [] – салат-латук
lever corkscrew [] - штопор
Lima bean [] - квасоля ліма
lime []– лайм
limpet []- блюдечко
linden [] – липа
liqueur glass [] - чарочка
litchi [] – лічі, нефеліум
liver [] – печінка, лівер
lobster [] – омар
loin chop [] – порціоний шматок м’яса
longan - лонган
lovage [] - любисток лікарський
M
macadamia nut [] - горіх макадамі
mackerel [] - скумбрія
malanga – маланга
malt vinegar [] – солодовий оцет
mandarin [] – мандарин
mandoline [] - мандоліна
mango [] – манго
mango chutney []– чатні мангове
mangosteen [] – мангостан
maple syrup [] - кленовий сироп
margarine [] - маргарин
marinade spices [] – спеції для маринаду
marrow [] – кістковий мозок
measuring cup [] – мірний стаканчик
measuring cups [] – мірні стаканчики
measuring beaker [] - вимірювальнний стакан
measuring spoons [] – мірні ложки
meat grinder [] - м’ясорубка
meat thermometer [] – термометр для м’яса
melonballer - ложка для вирізання маленьких кругленьких частин з овочів та фруктів
merguez sausage [] – ковбаски мерлуз
mesh strainer [] - сітчастий фільтр
microwave oven ]
]– мікрохвильова піч
mint – м’ята
milk chocolate [] - молочний шоколад
millet – просо
mixing bowls [] - миски
molasses [] – меласа, чорна патока
monkfish [] – морський ангел
morel []– зморшки
mortadella - мортаделлу
mortar [] – ступка, ступа
mozzarella – моцарелла
muffin pan [] - лист для випікання здоби
mullet []- кефаль
multigrain bread [] – багато зерновий хліб
mung bean [] – квасоля маша
Munster - Мюнсте
N
Neapolitan coffee maker – неаполітанська кавоварка
nectarine []– нектарин
nutcracker [] – щипці для горіхів
nutmeg [] – мускатний горіх
O
oat flour [] - вівсяне борошно
oats [] – овес
octopus [] – восьминіг, спрут
Ogen melon [] – диня Оген
okra [] – окра
old-fashioned glass [] – «старомодний»
olive [] – оливка
oolong tea [] – чай улунг
oregano []- ореган
ornamental kale [] - декоративна капуста
ostrich egg [] – страусине яйце
oven thermometer [] - термометр печі
oyster fork [] – виделка для устриці
oyster knife [] – ніж для розкриття устричних черепашок
oyster mushroom []– гливи
P
pancetta - панчетта
papaya []– папайя
рaprika [] – перець стручковий або червоний
parboiled rice [] – пропарений рис
parsley []- петрушка
parsnip []– пастернак
passion fruit [[
]] - маракуя
pattypan squash []– патисон
peach [] - персик
рeanut [] – арахіс
pear [] - груша
pearl onion [] – біла цибуля
pecan nut [] – горіх-пекан
pepino [] –пепіно
perch [] - окунь
piepan[] – форма для випікання пирога
pineapple [] – ананас
pink pepper [] – рожевий перець
pinto bean [] - квасоля пінто
pistachio nut [] - фісташковий горіх
plum []– слива
plum sauce []– сливовий соус
pomegranate [] - гранат
pomelo [] – помело
poppy seeds []- мак
potato [] –картопля
powdered milk [] - сухе молоко
powdered mustard []– гірчичний порошок
pressurecooker[] – скороварка; варильний автоклав
prickly pear [] - опунція
pumpkin [] - гарбуз
Q
quicheplate []– форма для пирога із заварним кремом, різною начинкою
quince [] - айва
quinoa [] - лобода, квінова
R
raclette with grill – раклет з грилем
radicchio - радіккіо
radish [] - редіс
rambutan [] - нефеліум
raspberry [] - малина
red cabbage [] - капуста червонокачанна
red kidney bean [] - червона квасоля
red onion []- червона цибуля
red sweet pepper [] - червоний солодкий перець
red whortleberry [] - брусниця
removable-bottomed pan []– каструлі зі знімним дном
rhubarb [] - ревінь
rice [] - рис
rice vinegar []– рисовий оцет
roman bean [] – квасоля римська
romaine lettuce [] – салат ромен
Roquefort []- рокфор (сорт сиру)
rosemary [] - розмарин
royal agaric [] - королевський гриб
rutabaga []– бруква
rye [] - жито
S
salsify [] - козельці
saffron []- шафран
sapodilla - саподілла
savory [] - чабер
savoy cabbage [] - савойська капуста
scallion[]- цибуля-шалот
scarlet runner bean [] – квасоля вогненна
sea salt [] – морська сіль
seedless cucumber [] - огірки без насіння
shallot []- цибуля-шалот
sharpening steel [] - мусат
sharpening stone [] - абразивний брусок
shiitake mushroom [] - шиитаке
sieve [] – решето, сито
sour cream []- сметана
soybeans [] - соя
soybean sprouts [] - соєві паростки
spaghetti squash [] – спагеті гарбуз
spelt wheat [] - пшениця спельта
split peas [s] – лущений горох
Stilton [] – стилтон (сорт, жирного сиру)
straightneck squash [] – прямий гарбуз
strawberry [] - полуниця
sugar bowl [] - цукорниця
sumac []- сумах
summer squash []- літній гарбуз
sweet bay [[
] – лавр благородний
sweetbreads []– «солодке м'ясо» (зобна е підшлункова залоза)
sweet potato [] - солодка картопля
Swiss chard [] – Мангольд, листовий буряк
swordfish [] – меч-риба
T
Tabasco® sauce [] - гостра перцева приправа
table mixer [] – настільний міксер
table salt [] - столова сіль
tahini - тахині
tamarillo [] - тамарілло
tamarind paste []– індійська паста
taro []- таро
toaster [] - тостер
tomatillo - томата
tomato [] - помідор
tomato coulis []– томатний соус
tomato paste []– томатна паста
tongue [] - язик
tripe [] – рубець (частина шлунку жуйної тварини)
triticale [] - тритікале
truffle [] - трюфель
turnip [] - ріпа
turmeric []– куркума
U
V
vacuum coffee maker [] – електрична кавоварка
vanilla extract []– ванільний екстракт
W
waffle iron [] - вафельниця
walnut - волоський горіх
wasabi - васабі
watermelon [] - кавун
wax bean [] – воскова квасоля
wax gourd [] – восково-пляшковий гарбуз
wheat [] - пшениця
whipping cream [] – вершки для збивання
white onion [] - біла цибуля
white mustard []– біла гірчиця
white pepper [] – білий перець
wholegrain mustard [] - цільнозернова гірчиця
wild rice [] – канадський рис
wine vinegar []– виноградний оцет
wood ear [] - вухо дерева
Worcestershire sauce []– гостра соєва приправа
Y
yam - ямс
yard-long bean [] - довга квасоля
yellow onion [] - жовта цибуля
yellow sweet pepper [] -жовтий солодкий перець
yogurt [] - йогурт
Z
zucchini - цукіні
Додатки
Використана література
http://www.thefreedictionary.com
http://englishwilleasy.com/english-through-pictures/place-english-through-pictures/kitchen-area/
http://ru.freepik.com/free-photos-vectors/fruits
http://www.ikonet.com/en/visualdictionary/food-and-kitchen/kitchen/kitchen-utensils/miscellaneous-utensils.php
http://visual.merriam-webster.com/food-kitchen.php
http://www.infovisual.info/01/051_en.html
http://www.bildwoerterbuch.com/en/food-and-kitchen/food/
http://dictionary.cambridge.org/
http://lingvopro.abbyyonline.com/en
http://dictionary.reference.com/browse/chameleon
http://oald8.oxfordlearnersdictionaries.com/dictionary/tablespoon
http://www.fruitsinfo.com/spring-fruits.html#api
http://englishwell.info/english-lessons/
http://forum.say7.info/topic6024.html
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