Термінологічний ілюстрований словник з англійської мови для кухарів

chive []- шніт-цибуля

Smallest member of the onion family; its stem is used primarily to season various hot and cold dishes.

garlic []- часник

The bulb is composed of bulblets called cloves; the germ at its center can make garlic difficult to digest.

green onion[] - зелена цибуля

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.

leek []- цибуля-порей

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.

pearl onion[] –біла цибуля

Small white onion picked before fully ripe; it is primarily used to make pickles or as an ingredient in stews such as boeuf bourguignon.

red onion []- червона цибуля

The sweetest of the onions, it is often eaten raw, in salads or sandwiches.

scallion[]- цибуля-шалот

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.

shallot []- цибуля-шалот

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.

white onion[]- біла цибуля

Mild and sweet, this onion is widely used as a flavoring ingredient; it is often eaten raw or deep-fried in rings.

yellow onion []- жовта цибуля

The most common onion, widely used as a flavoring ingredient, either raw or cooked; it is also the essential ingredient in onion soup.

cassava []- маніока

The sweet variety is eaten like the potato; the bitter one is used to make tapioca.

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.

Jerusalem artichoke[] - топінамбур

Eaten raw, cooked or marinated; it has sweet, crunchy, juicy flesh.

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.

potato []- картопля

The best-known tuber; eaten especially as a vegetable side dish, either steamed, deep-fried or mashed.

sweet potato[]- солодка картопля

Sweeter than the potato and not of the same family; a staple of Creole cooking.

taro []- таро

Its starchy, sweet flesh is a staple in several tropical countries; eaten raw, preferably very hot and prepared like the potato.

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.

asparagus []- спаржа

Often thought of as a luxury, it is picked before fully ripe; whether served hot or cold, it is always cooked.

bamboo shoot [] - бамбук

Very popular in Asia, this plant can only be eaten once cooked; it is an essential ingredient in sukiyaki, a typical Japanese dish.

celery[] - селера

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.

fennel[]  - кріп

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.

fiddlehead fern []– паростки папороті

When coiled, this young shoot is ready to eat; it is especially popular in salads, pasta dishes and omelettes.

kohlrabi []- кольрабі

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.

rhubarb []- ревінь

The stems are eaten like fruit: raw, dipped in sugar or salt, or made into a compote.

Swiss chard []– Мангольд, листовий буряк

A member of the beet family, grown for its ribs, prepared like celery or asparagus, and for its leaves, often said to resemble spinach.

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.

Brussels sprouts []- Брюссельська капуста

The smallest member of the cabbage family is only eaten cooked and whole as a vegetable side dish.

celery cabbage []- пекінська капуста

A crunchy refreshing Chinese cabbage, mostly eaten cooked.

celtuce - гібридселерита салату

A celerylike vegetable that is derived from lettuce; it combines the flavors of celery and lettuce.

collards  - капуста

It has thick, strongly flavored leaves and tough central ribs; it is eaten like spinach, either raw or cooked.

curled kale [] – капуста кормова

Its very curly, stringy tough leaves have a strong flavor; it is almost always eaten cooked.

escarole [] - ескаріоль

Its leaves are less bitter than those of the curled endive, to which it is related; it is usually eaten raw, in salads.

green cabbage []–капуста білокачанна

When finely chopped, it is the main ingredient in coleslaw; it is also added to soups and stews.

iceberg lettuce [] – качанний салат

The most widely sold lettuce in North America, it was initially covered with ice during transport, hence its name.

lettuce []– салат-латук

Lettuce having soft wavy leaves with curly edges; like most types of lettuce, it is usually eaten raw, in salads or sandwiches.

ornamental kale []- декоративна капуста

Related to the curled kale; its differently colored leaves are added to salads, soups and rice, or used to garnish serving platters.

radicchio - радіккіо

Red endive native to northern Italy and having a somewhat bitter taste; it is often served with other types of lettuce.

red cabbage [] -  капуста червонокачанна

Milder-tasting than other cabbages, it is usually eaten raw and finely chopped in salads.

romaine lettuce [] – салат ромен

Lettuce with firm crisp leaves used especially to make Caesar salad.

savoy cabbage []- савойська капуста

Cabbage with somewhat flexible leaves, making it well suited to preparing cabbage rolls.

acorn squash [] - гарбуз великий столовий

Its smooth hard skin turns orange when fully ripe; the delicate, slightly fibrous flesh tastes of pepper and hazelnuts.

autumn squash []- гарбуз

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.

avocado []- авакадо

Fruit of the avocado tree; its smooth greenish flesh is eaten raw, in salads or mashed.

bitter melon [] – гірька диня

Too bitter to be eaten raw, it is an ingredient in various kinds of Asian cooking, such as soups or steamed dishes.

chayote - чаоте

This squash, grown mainly in tropical countries, is used in Creole cooking; the central stone can be eaten once cooked.

crookneck squash []- неправильний гарбуз

The soft edible rind is covered in small ridges; best if picked very early, it can be eaten raw or cooked.

cucumber []- огірок

Related to squash and melons, it bears seeds and is usually eaten raw.

currant tomato [] – смородинові помідори

Very flavorful tomato characterized by its sweetness and long shelf life.

eggplant []- баклажан

Yellowish and spongy-fleshed vegetable that is sometimes sweated with salt to alleviate its bitter taste.

gherkin []- корнішон

Picked when not yet ripe, it is often pickled in vinegar and eaten as a condiment; it is also served raw in salads.

green sweet pepper []- зелений солодкий перець

Mild pepper picked before fully ripe, it is used in many typical Mexican and Portuguese dishes.

hot pepper []- гострий перець

Cutting it or removing the seeds moderates its spicy burning taste.

okra []- окра

Vegetable containing a substance used to thicken soups and ragouts, it is used in many Creole dishes.

olive []- оливка

Inedible when raw, the olive is treated to reduce its bitter taste, then cured in brine or sometimes in oil.

pattypan squash[] -патисон

When very ripe the flesh turns hard and white; its firm flesh has a flavor similar to the artichoke.

pumpkin []- гарбуз

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.

red sweet pepper []- червоний солодкий перець

Mild pepper picked when ripe, it is very sweet and has a higher vitamin C content than the green sweet pepper.

seedless cucumber []- огірки без насіння

European variety grown exclusively in greenhouses without fertilization.

spaghetti squash [] – спагеті гарбуз

Derives its name from its cooked flesh, resembling spaghetti, which it can replace in most recipes.

straightneck squash[] – прямий гарбуз

The result of genetically altering the crookneck squash to eliminate the thin crooked neck; it is eaten raw or cooked.

summer squash []- літній гарбуз

Picked when ripe, the seeds are removed and the flesh eaten raw or cooked; it bears edible flowers.

tomatillo - томата

Picked when green, this berry is used to make sauces and is an essential ingredient in many Mexican dishes.

tomato []- помідор

Native to Central America, this fruit is essential to Italian, Provençal, Greek and Spanish cooking.

wax gourd []– восково-пляшковий гарбуз

Its firm flavorful flesh is often used in puréed soups or spicy dishes.

yellow sweet pepper [] -жовтий солодкий перець

Mild pepper picked when ripe, it is strongly scented and has a sweet taste; it is often used in salads.

zucchini - цукіні

Small white-fleshed squash picked before fully ripe; it is an essential ingredient in ratatouille.

beet []- буряк

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.

black radish []- чорна редька

Popular in Eastern Europe, although less juicy than the red radish; it can be cooked or sweated with salt to alleviate its bitter taste.

black salsify[] - чорні козельці

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.

burdock [] - лопух

Root of a plant harvested before the floral stem develops; it is used as a vegetable or as a flavoring ingredient.

carrot[]- морква

Eaten in a variety of ways: plain, in salads, in deserts, as a vegetable side dish or a juice.

celeriac [] - корінь селери

A slightly spicy kind of celery; the raw vegetable, combined with mustard mayonnaise, becomes the classic celeriac remoulade.

daikon - дайкон

Its somewhat mild-tasting flesh, leaves and sprouted seeds are prepared in various ways; in Japan, it is served with sashimi.

horseradish []- хрін

Often used as a flavoring ingredient, especially in sauces; its strong flavor becomes milder when mixed with cream or mayonnaise.

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.

parsnip []- пастернак

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.

radish [] - редіс

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.

rutabaga[]- бруква

Larger and stronger-tasting than the turnip, it can be recognized by its usually yellow flesh and by the bump on its top.

salsify[]- козельці

Its sweet mild flavor is often said to resemble the oyster’s; its young leaves are also edible.

turnip []- ріпа

Often confused with the rutabaga, this white-fleshed vegetable is eaten raw or cooked and prepared like carrots.

chanterelle [] – лисичка справжня

Pleasantly fragrant and valued by gourmets, especially those in Europe; it is served most often with meat or omelettes.

cultivated mushroom[]- печериці

The most widely cultivated and consumed mushroom; it is eaten raw, in salads or with dips, or cooked, primarily in sauces and on pizza.

delicious lactarius [] - смачні грузді

Secretes an orange milk when broken open; it is used primarily in spicy sauces, especially in Spain and the south of France.

edible boletus []- білий гриб

Squat, it can grow up to 10 in in height and diameter; it is usually cooked in oil, braised or served in an omelette.

enoki mushroom []- гриб енокі

Long-stemmed, soft-fleshed resistant mushroom very popular in Asia; it is eaten raw, in salads, or cooked, in soups and Oriental dishes.

green russula []- зелені сироїжки

Its white brittle flesh has an aroma of hazelnut; it can be eaten raw or cooked, preferably grilled.

morel []- зморшки

The darker the specimen, the more flavorful its thin fragrant flesh; it should be thoroughly cooked to eliminate toxic substances.

oyster mushroom []- гливи

Grows on trees or on dead wood; its soft white flesh is a valued ingredient in sauces, where it can substitute for the cultivated mushroom.

royal agaric []- королевський гриб

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.

shiitake mushroom []- шиитаке

The equivalent of the cultivated mushroom in Japan, where it is widely grown for use in Oriental dishes and sauces and for its therapeutic value.

truffle []- трюфель

Underground mushroom hard to find and perceived as a luxury food; it is usually associated with game and poultry.

wood ear [] - вухо дерева

Its tasteless gelatinous flesh is popular in Asia; it is usually eaten in soups or with vegetables.

adzuki bean []- квасоля адзукі

Has a delicate flavor and is often served with rice; in Asian countries, the paste made from these beans can replace tomato paste.

Alfalfa[]- люцерна

The sprouted seeds are added raw to sandwiches or used in various cooked dishes.

black bean []- квасоля чорна

Available mainly in Central and North America, it is a staple of Mexican cooking.

black gram [] – чорний дрібний турецький горошок

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.

black-eyed pea [] - чорноокий горох

This flavorful seed has a black spot that resembles an eye, hence its name; it is typical especially of southern American cooking.

broad beans[]–кормові боби

Starchy and strong-tasting, they are typically puréed; they are also eaten whole and added to soups and stews.

chick peas [s]- горох

Basic ingredient of hummus and falafel and found in couscous; they are also used to make various southern French dishes such as estouffade.

flageolet []- флажолет

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.

green peas [s]- зелений горох

Delicious freshly picked, they are also available frozen or canned; a component of mixed vegetables and of dishes labeled "à la jardinière".

green bean []- зелена квасоля

The young green pod is usually served as a vegetable side dish, sometimes with sauce or butter.

lablab bean [] – індійський біб

Characterized by a white ridge; it can be sprouted or ground into flour.

lentils [s] - сочевиця

A main ingredient of hearty soups, they can also be puréed and made into croquettes; in India, they are often paired with rice.

Lima bean [] - квасоля ліма

Has a mild flavor and a starchy texture and is generally green- or cream-colored; when puréed, it can replace the potato.

mung bean [] – квасоля маша

In Asia they are either puréed or ground into flour; in the West they are more commonly eaten sprouted, especially in chop suey.

рeanut[]- арахіс

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.

pinto bean []- квасоля пінто

When cooked, their spots disappear and they turn pink; because of their creamy texture, they are mostly used to make purées.

red kidney bean []- червона квасоля

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.

roman bean []– квасоля римська

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.

scarlet runner bean []– квасоля вогненна

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.

split peas [s]–лущений горох

These pea seeds, dried and split in two, are generally puréed and used in various kinds of soups.

soybeans []- соя

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.

soybean sprouts []- соєві паростки

After sprouting for a few days they are ready to be eaten, either raw or lightly cooked; they are characteristic of Chinese cooking.

wax bean []– воскова квасоля

Somewhat juicier than the green bean, it is sometimes eaten raw but mostly cooked, as a vegetable side dish.

yard-long bean [] - довга квасоля

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.

apple [] - яблуко

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

apricot []- абрикос

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 []- вишня

An essential ingredient in Black Forest cake and, candied, in fruitcake; when artificially colored and flavored, it is used as a cocktail garnish

date [] - фінік

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.

Japanese plum []- японська слива

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.

nectarine []- нектарин

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.

peach []- персик

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.

pear []- груша

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.

plum [] - слива

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.

quince []- айва

Fruit of the quince tree, native to warm climates; inedible raw, it is traditionally made into jams and jellies.

blackberry [] - ожина

Grows on canes as does the raspberry, and is used like that fruit; the several trailing species are comminly called dewberries.

black currant []- чорна смородина

Black berry primarily used to make coulis, jellies, wine and liqueurs such as crème de cassis, an ingredient in kir.

blueberry []- чорниця

Little known outside its native North America, it is primarily eaten plain or in desserts; the lowbush variety is the sweetest.

cranberry []- журавлина

Too tart to be eaten raw, it is primarily used for making desserts, sauces or juice; a traditional accompaniment to turkey in North America.

currant [] - смородина

Small red or white currant primarily eaten cooked due to its sour taste; its juice can replace vinegar in salad dressing.

gooseberry [] - агрус

Larger than the clustered berries, it is especially popular in Europe; the British use it to make a chutney that is served with mackerel.

grape [] - виноград

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.

raspberry []  - малина

Generally red, there are also different-colored varieties; slightly tart and very fragrant, it makes an excellent coulis that can be incorporated into desserts.

red whortleberry []- брусниця

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.

strawberry [] - полуниця

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.

almond [] - мигдаль

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.

beechnut [] - буковий горіх

Fruit of the common beech tree, its flavor resembles the hazelnut’s; more flavorful toasted than raw, it also yields a cooking oil.

Brazil nut []- бразильський горіх

Often served as an appetizer; it is also made into candy, such as when chocolate-coated. It replaces coconut in some recipes.

сashew [] - горіх кеш'ю

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.

chestnut [] - каштан

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.

coconut [] - кокос

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.

cola nut []- горіх кола

Used in drink preparations such as Coca-ColaTM; it contains stimulants that are slightly less potent than those in coffee.

ginkgo nut []- гінкго гайки

Extensively used in Japanese cooking but little known in the West, this nut is either eaten as is or is used in Asian dishes.

hazelnut [] - лісовий горіх

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

macadamia nut []- горіх макадамі

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.

pecan nut []– горіх-пекан

Native to North America, it is used to make certain savory dishes and numerous desserts, such as the traditional pecan pie

pine nut []- кедровий горіх

Edible seed inside the cone of certain species of pine that is often used in cooking and baking.

pistachio nut [] - фісташковий горіх

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.

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

bergamot [] - бергамот

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.

citron []- цитрон

Extensively grown in Corsica and Israel, this somewhat dry fruit is rarely found fresh and is mostly sold candied.

grapefruit []- грейпфрут

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.

kumquat []- кумкват

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.

lemon []- лимон

Highly acidic, it is especially used to flavor various recipes and enhance the flavor of certain foods; it is the main ingredient in lemonade.

lime []- лайм

Intensely fragrant and used like the lemon; it is an essential ingredient in ceviche, a raw marinated fish dish.

mandarin []- мандарин

Similar to a small, slightly flattened orange, it is less acidic than most citrus fruits and is often eaten as is; it peels easily.

orange [] - апельсин

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.

pomelo []- помело

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.

Asian pear[]- Азіатська груша

Most popular Asian fruit, primarily eaten plain; its flesh is sweet and juicy, like the pear’s, and crunchy, like the apple’s.

banana[]- банан

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.

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.

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.

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.

feijoa - фейхоа

Has sweet fragrant, slightly granular flesh; after peeling, it is eaten raw or cooked, plain or in various desserts.

fig [] - інжир

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.

guava [] - гуаява

Very popular in South America, its fragrant, slightly acidic flesh is eaten raw or cooked, with or without the skin and seeds.

horned melon []- рогата диня

Its green flesh contains soft edible seeds, similar to those of the cucumber; it is often peeled and then made into juice.

jackfruit []- джекфрут

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.

Japanese persimmon []- Японська хурма

This national fruit of Japan is often eaten plain, with a spoon; the fuyu variety is eaten like an apple.

kiwi []- ківі

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.

litchi [] – лічі, нефеліум

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.

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.

mango []- манго

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.

mangosteen []- мангостан

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.

papaya []- папайя

Its usually orange, juicy flesh is eaten like the melon and contains spicy, edible seeds; when green, it is eaten like winter squash.

passion fruit [[]]- маракуя

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.

pepino []- пепіно

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.

pineapple []- ананас

Once the inedible rind has been removed, it is eaten raw, cooked or in juice; in North America, it is traditionally served with ham.

pomegranate []- гранат

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.

prickly pear []- опунція

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.

rambutan []- нефеліум

The shell, covered in soft spikes, splits easily to reveal flesh like the litchi’s but less fragrant; it is used like the litchi.

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.

tamarillo[]- тамарілло

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.

canary melon []- диня кенери

Has sweet whitish flesh that is rose-tinted near the central cavity; it becomes very fragrant when ripe.

cantaloupe []- мускусна диня

This orange-fleshed melon is characterized by its patterned textured ribs; the most widely cultivated variety is the charentais.

casaba melon []– зимова диня

The flavor of its creamy white flesh, often less fragrant than that of other melons, can be enhanced with lemon or lime juice.

honeydew melon [] - нектарна диня

Owes its name to its very sweet, green flesh; its smooth firm rind turns creamy-yellow as it ripens.

muskmelon []–диня-канталупа

Named for the characteristic musky smell of its flesh; it has a textured rind and its flavorful flesh is pink or orange.

Ogen melon [] – диня Оген

Small round melon with a hard smooth ribbed rind; its very juicy flesh is either dark pink or pale green.

watermelon []- кавун

This thirst-quenching fruit, named for its high water content, is primarily eaten plain, in slices.

allspice [] - перець гвоздичний

Also called Jamaican spice; it is used to flavor savory or sweet dishes and certain liqueurs.

black mustard [] - чорна гірчиця

The flavorful pungent seeds have a high concentration of essential oil; they are used whole, ground or as a flavoring agent.

black pepper [] -чорний перець

The most pungent and aromatic of the peppers, it comes from small berries that are picked while still green, then dried.

caraway [] - кмин

Its sharp bitter flavor enhances the flavor of stewed dishes; it is used primarily in Eastern Europe, India and Arab countries.

cardamom [] - кардамон

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.

cayenne chile [] - перець стручковий кайєнський

Dried red chile powder used specifically to make Tabasco® sauce; it is so hot that one pinch is enough to season an entire dish.

chili powder [] - мелений перець 

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.

cinnamon [] - кориця

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.

clove [] - гвоздика

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.

crushed chiles []- мелиний чілі

Dried crushed chiles that contribute flavor and spiciness to a variety of recipes; they are commonly used in pasta dishes.

cumin []- кмин

Extensively used in traditional Arab, Indian and Mexican dishes, it has a strong smell and a warm, slightly bitter flavor.

сurry [] - каррі

A staple of Indian cooking, the pungency of this blend of spices varies, depending on how much pepper or chile is used.

dried chiles []– сушений чілі

The smaller dried chiles are generally stronger than the large ones, which can be dry-roasted before use to bring out their flavor.

fenugreek [] - гуньба

Once roasted, the seeds have a bittersweet aftertaste; they are used in Indian cooking or, when sprouted, added to salads.

five spice powder[]– п’ять мелених спецій

A blend of five ground spices used in Chinese cooking; it includes star anise, cloves, fennel seeds, cinnamon and pepper.

ginger []- імбир

A staple of Asian cooking and a classic garnish for sushi; it is also used ground, especially in breads and cookies.

green pepper[] – зелений перець

Small berries picked while still green and usually dried or preserved in brine or vinegar; this pepper is mild but very fragrant.

ground pepper [] – мелений перець

Although one of the most widely used cooking spices, it loses its flavor faster than peppercorns, from which it is derived.

jalapeño chile [] – японський чілі

Relatively mild chile, native to Mexico and sold fresh, dried or marinated; it turns red when ripe.

juniper berry[] - яловець

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.

marinade spices []– спеції для маринаду

A mixture of spices added to fruit and vegetable preserves, chutney and vinegar; its composition varies.

nutmeg []– мускатний горіх

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.

рaprika[] –перець стручковий або червоний

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.

pink pepper [] – рожевий перець

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.

poppy seeds []- мак

Their nutty flavor, which intensifies with cooking, works especially well in bread, cakes and pastries; it also yields a cooking oil.

saffron []- шафран

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.

sumac []- сумах

Dried berries, sometimes ground, with a slightly acidic, lemony taste; it is very popular in the Middle East, especially in salads and fish dishes.

turmeric []- куркума

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.

white mustard []– біла гірчиця

Its seeds are larger and less pungent than the black mustard’s and are used especially to make American mustard.

white pepper [] – білий перець

Small berries picked when very ripe, then dried and skinned; this pepper is less pungent than black pepper.

American mustard []– американська гірчиця

Very mild, the traditional North American accompaniment to hot dogs and hamburgers; its bright yellow color comes from turmeric.

apple cider vinegar []– яблучний оцет

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.

balsamic vinegar [] – бальзамічний оцет

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.

coarse salt [] - сіль

This somewhat refined version is sometimes used in cooking or to sweat vegetables and preserve foods.

Dijon mustard [] – гірчиця діжонська

This strong mustard comes from Dijon, France; it is served with meat and is used in making sauces, salad dressings and various kinds of mayonnaise.

English mustard [] – англійська гірчиця

Very strong mustard, sold either prepared or powdered, traditionally served with roast beef and ham.

German mustard [] - німецька гірчиця

Medium strong and slightly sweet mustard that goes well with sausages and deli meats.

hummus [] –пюре з нуту

Lebanese condiment made from puréed chickpeas and sesame oil, commonly served as an hors d’oeuvre or with crudités.

ketchup []- кетчуп

Medium spicy, traditionally English tomato purée made from numerous different recipes.

malt vinegar [] – солодовий оцет

Made from sprouted barley juice, it is much too strong for salad dressings; it is used instead to make mixed pickles and chutneys.

mango chutney []– чатні мангове

Thick sweet-and-sour relish, originating in India and made with mangoes, sugar and vinegar; it can be served with a variety of dishes.

powdered mustard []– гірчичний порошок

Can be incorporated into shortening, used as a seasoning or mixed with water to make a paste that resembles prepared mustard.

plum sauce []– сливовий соус

Sweet-and-sour Chinese sauce primarily served with deep-fried or roasted dishes, such as pork and roast duck.

rice vinegar []– рисовий оцет

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.

sea salt [] – морська сіль

Unlike rock salt, which is whiter and comes from the subsoil, this usually grayish salt is derived from seawater through evaporation.

soy sauce []– соєвий соус

A key condiment in Asian cooking, this extremely salty sauce is made from soybeans and is used as a flavoring ingredient, dip or marinade.

Tabasco® sauce[] - гостра перцева приправа

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.

table salt [] - столова сіль

A standard table condiment and also commonly used in cooking, it is always refined.

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.

tamarind paste []– індійська паста

Made from the fruit of the tamarind tree, this slightly acidic paste is used as a foodstuff and as a condiment in Asian cooking.

tomato coulis []– томатний соус

Tomato purée of medium thickness that is served either hot or cold, as a sauce.

tomato paste []– томатна паста

Tomato coulis reduced until it turns into a paste; it is used to make ragouts and sauces.

vanilla extract []– ванільний екстракт

Aromatic substance extensively used in baking; it is often made of artificial ingredients that are less tasty than real vanilla, which is more expensive.

wasabi - васабі

Its very pungent taste enhances meat and fish dishes, such as Japanese sushi and sashimi.

wholegrain mustard [] - цільнозернова гірчиця

Native to Meaux, France, this mild spicy mustard is made from partly crushed seeds, giving it a grainy texture.

wine vinegar []– виноградний оцет

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.

Worcestershire sauce []– гостра соєва приправа

British sauce whose exact recipe is kept secret by the manufacturer; its robust flavor goes well in cocktails, sauces, soups and many other dishes.

anise []- аганус

Extensively used in making candy (licorice) and liqueurs (pastis), its edible leaves and seeds can flavor savory as well as sweet dishes.

basil []- волошка

A popular choice for seasoning tomato and pasta dishes, it is also one of the main ingredients in pistou and Italian pesto.

borage[]- огірочник

Delicious in yogurt, cream cheese or salad dressing; the young leaves can be used in salads.

chervil []- кервель

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 []- коріандр

Its leaves are used like parsley and it has edible musk- and lemon-scented seeds; the roots can be substituted for garlic.

dill []- кріп

Used primarily for its leaves and seeds, it imparts flavor to vinegar and pickles as well as to salmon and herring.

hyssop []- гісоп

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.

lemon balm []- лимоник

Its lemon-scented leaves are used extensively in Asian cooking; it goes well with bitter foods.

lovage [] - любисток лікарський

Resembles celery but with a stronger flavor; it is particularly tasty with potatoes and also goes well with ragouts, sauces and salads.

mint – м’ята

Gives 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.

oregano []- ореган

Wild, slightly more flavorful variety of marjoram; extensively used in Mediterranean cooking, it goes especially well with tomato dishes.

parsley []- петрушка

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.

rosemary []- розмарин

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.

sage []- шавлія

Its pungent flavor complements a variety of dishes; it is often used with pork, duck and goose, as well as in Italian veal dishes.

savory [] - чабер

Reminiscent of thyme, its flavor enhances legumes, meat and stuffing; it is also used to flavor vinegar and goat’s milk cheeses.

sweet bay [[] – лавр благородний

The dried leaves must be used sparingly; it is an ingredient in bouquets garnis and is used to flavor soups and stews.

tarragon []– полинь естрагон

Has a slightly bitter, peppery anise flavor that complements bland foods; it is often used with chicken and is always used in béarnaise sauce.

thyme  - чебрець

Used with parsley and sweet bay to make bouquets garnis; because it withstands lengthy cooking, it is a popular choice for flavoring soups and stews.

amaranth [] - щириця

These highly nutritious, slightly peppery grains can be eaten as is after cooking, sprouted or ground into flour.

barley [] - ячмінь

Barley can be either hulled or pearled to remove its outer husk; it is often added to soups and ragouts and is also made into malt for brewing beer.

buckwheat [] - гречка

Eaten in soups and as porridge, it is also ground into a flour traditionally used to make crepes and pancakes.

corn [] - кукурудза

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.

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.

oats [] - овес

Often eaten as porridge, it is also an ingredient in date squares, fruit crisp toppings, muffins, cookies and pancakes.

quinoa [] - лобода, квінова

Grains should be thoroughly rinsed before cooking; it is used in South America to make an alcoholic drink called chicha.

rice []- рис

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).

rye []- жито

Yields a flour that can be combined with wheat flour to make bread; it is also used in brewing (beer) and distilling (whisky).

spelt wheat [] - пшениця спельта

Wheat variety with small brown grains that, once hulled, can be used like rice.

triticale [] - тритікале

A wheat and rye hybrid, it is mostly used to make crepes and pasta.

wild rice []– канадський рис

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.

wheat [] - пшениця

Cereal cultivated for its grain, of great significance in human food production; it is used to produce foodstuffs such as flour, bread and semolina.

all-purpose flour [] - борошно

This blend of ground hard and soft wheat has many uses, but is primarily used to thicken sauces or to make bread and pastry.

corn flour []– кукурудзяне борошно

Primarily added to crepe, cake, muffin and bread mixes; it must be combined with wheat flour if the mixture is intended to rise.

couscous []- кускус

Hard wheat semolina that is formed into grains and used to prepare an eponymous dish of the Maghreb; it is traditionally steamed over broth.

oat flour [] - вівсяне борошно

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.

semolina []– манна крупа

Refers to the granular flour derived from hard wheat, used to make pasta; fine semolina can also be eaten as a cereal (cream of wheat).

unbleached flour []- небілене борошно

Like white flour, it comes from grinding wheat grains from which the bran and germ have been removed, but it is not artificially whitened.

whole-wheat flour [] - пшеничне борошно

Because it is produced by grinding the entire grain, none of the nutrients is lost; the grain’s outer layer, known as bran, gives it a brownish color.

American corn bread []– американський кукурудзяний хліб

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.

bagel  - бублик

Jewish ring-shaped roll traditionally coated in sesame seeds; it is usually served warm, with cream cheese.

baguette []– довгий французький хліб

This light crusty, typically French bread is often served with a meal and also goes well with cheese and pâté; it must be eaten fresh.

blackryebread []– чорний житній хліб

Made from rye flour, this dense strong-tasting bread goes particularly well with seafood and smoked foods.

cracked rye bread []– тріснутий житнійхліб

Thin crusty flat bread made with rye flour, usually eaten with cheese.

croissant []- рогалик

A small roll of layered or puffed dough, frequently eaten as a plain or stuffed pastry; it is also used to make hors d’oeuvres and sandwiches.

Danish rye bread []– датський житній хліб

This bread is usually sweeter and lighter than German rye bread; it often contains molasses.

earloaf[]– колосиста буханка хліба

Baguette made so it can be easily broken into pieces by hand.

Englishloaf [] – англійська буханка хліба

Thin-crusted, round or rectangular bread of British origin; it is primarily used to make toast, canapés, croque-monsieurs and sandwiches.

farmhousebread []– фермовий хліб, домашній хліб

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.

French bread [] - батон

Long crusty loaf resembling an oversized baguette; it stays fresh somewhat longer than the typical baguette.

German rye bread [] – німецький житній хліб

Dark dense bread with a strong, slightly acidic taste, made with rye and wheat flour; it has a long shelf life.

Greek bread []- грецький хліб

Round loaf with a golden crust, sometimes sprinkled with sesame seeds; olive bread is one of its many variants.

Indian chapati bread []– індійський хліб

Flat crusty, slightly puffy bread, eaten warm with vegetables and rice or used as a spoon to scoop up food.

Indian naan bread [[]]- маїсовий хліб

The yogurt in the dough of this soft light sweetish bread helps it rise; it is eaten plain or stuffed.

Irish bread [] – ірландський хліб

The crust of this bread is marked with a cross; it is made with baking powder, which gives it a cakelike consistency.

Jewish challah [] – єврейська хала

Light soft sweetish bread traditionally served on the Sabbath and other Jewish festivals; it is usually braided.

multigrain bread [] – багато зерновий хліб

Usually contains 80% white flour, whole wheat flour or a mixture of the two, to which other cereals (oats, rye, etc.) are added.

phyllo dough [] - тісто філо

Flexible wafer-thin dough of Greek origin, used to prepare hors d’oeuvres and pastries, such as baklava.

pita bread [] - лаваш

Flat bread originally from the Middle East; its crust forms a pocket that can be filled with hot or cold kinds of stuffing.

Russianpumpernickel[] - російський хліб з грубого не просіяного житнього борошна

Made with a mixture of wheat and rye flour, it has a thin but resilient crust; it goes well with soups and ragouts.

Scandinavian cracked bread [] – скандинавський тріснутий хліб

Thin crusty flat bread usually made with wheat or rye flour; it is generally served with soup, salad or cheese.

tortilla []– плоский маїсовий коржик

Disk of unleavened bread made with corn flour that is the basis for many Latin-American dishes; it can be eaten plain, with a filling or cooked.

unleavened bread []– прісний хліб

Light and crusty unleavened bread, eaten mainly during Jewish Passover; it is easily digested and has a long shelf life.

white bread [] – білий хліб

Bread made with white flour that comes in a variety of shapes, thickness and textures; it is less nutritious than wholemeal bread.

wholemealbread[] – хліб з не просіяної муки

Because it is made with whole wheat flour, it is highly nutritious and contains more minerals and protein than white bread.

cannelloni []- трубочки

This fairly large tubular pasta is usually stuffed with meat or cheese, covered with tomato sauce and baked au gratin.

conchiglie - мушлі

Small shell-shaped pasta that can be served with a sauce or added to soup or pasta salads.

ditali – ріжки деталі

Short tube-shaped pasta that resemble fat macaroni, used especially in broth and vegetable soups.

elbows []– ріжки штопор

Sometimes used in a salad, this type of macaroni is also served with tomato or cheese sauce.

fettucine - феттучини

Thicker but not as wide as tagliatelle, this pasta is often served with Alfredo sauce.

fusilli - фузіллі

This spiral-shaped pasta is thinner and longer than rotini, but can replace it in most recipes.

gnocchi - ньокки

Often made from a potato or semolina dough with eggs and cheese; it is usually served au gratin, as an appetizer.

lasagna - лазанья

These wide strips, green if spinach-flavored, are combined with a filling in alternate layers to create the eponymous dish.

penne - пенне

Tube-shaped pasta with diagonally cut ends, often served with a spicy tomato sauce in a dish called penne all’arrabiata.

ravioli [] - равіолі

Pasta stuffed with meat, cheese or vegetables; a classic way to serve it is with tomato sauce, sprinkled with grated Parmesan.

rigatoni  - ріжки

This fairly large tubular pasta is suitable for serving with all kinds of sauces because they cling to it readily.

rotini – ріжки рифлені

Because of its spiral grooves, it readily holds meat, cheese and vegetable sauces; it is also ideal for salads.

spinach tagliatelle – шпинат тальятелле

Flat ribbonlike pasta made with spinach and eggs, traditionally served with meat sauce.

spaghetti [] - спагетті

One of the best-known forms of pasta and the most extensively used; it is traditionally served with tomato or meat sauce.

spaghettini – шпагеттіні

Thinner than spaghetti but thicker than angel hair pasta or vermicelli noodles; it is particularly well suited to delicate sauces.

tortellini []- пельмені

Pasta stuffed with meat or cheese and sometimes colored with tomato or spinach; it is delicious with tomato or cream sauce.

bean thread cellophane noodles []– бобова тонка локшина

Transparent noodles made with mung bean flour; before adding them to a recipe, they must be soaked in hot or warm water.

egg noodles []– яєчна локшина

Wheat noodles made with eggs; they are boiled in water, then fried and used to make chow mein.

rice noodles [] - рисова локшина

Wide ribbons made with rice flour and water; they are often added to soup.

rice papers [] – рисовий папір

Thin semitransparent sheets made with rice flour, used in Asia to prepare spring and imperial rolls.

rice vermicelli [] - рисова вермішель

Fine rice noodles that are fried in oil and shaped into a nest that is filled with various kinds of Asian food.

somen noodles [] – локшина сомен

Fine whitish Japanese wheat noodles that go particularly well in salads and soups.

soba noodles [] – локшина соба

Made with buckwheat flour, these noodles are used extensively in Japan, where they are mainly served cold, with soy sauce.

udon noodles [] – локшина удон

These Japanese wheat noodles are thicker than somen noodles; among their various uses, they can be added to soup, salads and sautéed dishes.

won ton skins

Delicate sheets of wheat pasta that are stuffed with meat, seafood or vegetables; an essential ingredient in won ton soup.

basmati rice []– рис басматі

Variety of fine-grained rice native to India, it is known and prized for its aroma and light texture.

brown rice []- лущений рис

Because it is not hulled, the grains retain the bran and germ; it is highly nutritious and has a stronger flavor than white rice.

parboiled rice []– пропарений рис

More nutritious than white rice, it has undergone a steam pressure process prior to milling, to preserve the grains’ vitamin and mineral content.

white rice [] - шліфований рис

Milled rice from which the bran and germ have been removed; it is often enriched to compensate for the loss of nutrients.

black tea []– чорний чай

Made from tea leaves that are fermented and then dried, it represents more than 98% of the total worldwide production of tea.

chamomile [] - ромашка

Herbal teas made from the flowers and leaves of this plant are considered to have digestive and calming properties.

green tea [] – зелений чай

This unfermented product is very popular in China, Japan and Muslim countries; it has a more bitter taste than black tea.

greencoffeebeans[] - зелена кава в зернах

The green beans remain fresh for many years but the roasted beans quickly lose their flavor.

linden [] - липа

Tree whose dried leaves and flowers can be made into herbal teas, considered to have calming, sedative and soothing properties.

oolong tea []– чай улунг

Semifermented tea; it has a stronger flavor than green tea but is more delicate-tasting than black tea.

roasted coffee beans []– смажені кавові зерна

Roasting beans by a dry method at high temperature enhances the coffee’s flavor and aroma.

tea bag []– чайний пакетик

Filled with ground leaves, it is often less flavorful than loose tea, which is composed of whole leaves.

verbena []- вербена

Herbal teas made from this native European plant are believed to have digestive and sedative properties.

dark chocolate []- чорний шоколад

Includes semisweet and bitter chocolate, which contain from 35% to 70% chocolate liquor; it is often used in cooking and is also eaten plain.

cocoa [] - какао

The key ingredient in chocolate; grinding the beans of the cacao tree produces chocolate liquor, which yields cocoa butter and cocoa powder.

milk chocolate [] - молочний шоколад

Made with chocolate liquor and cocoa butter mixed with powdered milk; it cannot be used in cooking because the milk solids it contains burn when heated.

white chocolate [] – білий шоколад

Sweet and creamy, it is made from cocoa butter, sugar and condensed or powdered milk.

brown sugar [] - коричневий цукор

Fine, only slightly refined sugar crystals that still contain molasses; it has a stronger taste than white sugar.

corn syrup[]– кукурудзяний сироп

Thick sweet syrup used extensively in making candy and pastry.

granulated sugar []– гранульований цукор

The most commonly used sugar in cooking and baking; it is white, fully refined and composed of small crystals.

honey[] - мед

Substance made by bees from flower nectar; its color and flavor vary depending on the nectar’s origin

maple syrup [] - кленовий сироп

Produced by reducing sugar maple sap; it is used to make various desserts and to accompany pancakes, poach eggs and glaze ham.

molasses []– меласа, чорна патока

Thick liquid residue from the process of converting sugarcane into sugar; it is used to make rum, candy, soft cookies and pies.

powdered sugar []– цукрова пудра

White sugar in powdered form, containing about 3% corn or wheat starch, added to prevent caking; it is used mainly for icing and decorating.

rock candy []- льодяники

White or brown sugar in very large crystal form; it is used especially to sweeten fruits in brandy.

corn oil []– кукурудзяна олія

Has relatively little flavor or odor; one of the most ubiquitous oils, used for cooking, frying and seasoning foods.

lard [] – топлений свинячий жир

Pork fat; fatback is rendered into shortening whereas side pork (fat streaked with lean) provides lardons and bacon.

margarine [] - маргарин

Fatty acid used as a substitute for butter; those made with vegetable oil contain no cholesterol.

oliveoil[] – маслинова або прованська олія

This extract derived from olive pulp is essential to Mediterranean cooking, both for preparing and seasoning recipes.

peanut oil [] - арахісове масло

Heat-resistant, mild-tasting oil equally well suited to frying and to dressing salads.

sesame oil []– кунжутове масло

Very popular in Asian cooking and characterized by its rich delicate toasted-nut flavor; it is not well suited to high temperatures.

shortening []- шортенинг

Substance produced by rendering pork fat; it is used for the lengthy cooking of certain ragouts, and for frying and for making pastry.

sunflower-seed oil []– соняшникова олія

This delicately flavored oil is the main ingredient in margarine and dressings; it is also used for frying sweet foods.

Brie [] - брі

Native to Brie, near Paris, it is one of the best-known French cheeses; among its many varieties is the one from Meaux.

butter [] - масло

Fatty rich substance produced by churning cream; it is used in cooking or is added to various recipes for sauces, pastries and creams.

buttermilk []– сколотини, маслянка

Tangy liquid that separates from cream during churning; today, commercial buttermilk is made by adding bacterial culture to milk.

Camembert[]– сир «камамбер»

Soft and easy to spread, France’s most famous cheese is smaller and slightly firmer than Brie.

Chèvre cheese [] - сир чевре

Fresh rindless cheese that has a tangy, mild taste; it is sometimes flavored with herbs.

cottagecheese[]– сир «котедж», домашній сир

Low in fat and grainy in texture; it works well as a spread or can be added to salads, desserts and sauces.

cream cheese []– вершковий сир

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).

Coulommiers - Куломьер

Native to the area around Paris, it is similar to Brie but smaller; it contains from 45% to 50% milk fat.

Danish Blue []– датський голубий сир

Native to Denmark, it has a pungent flavor, a creamy texture and a milk fat content of up to 60%.

Emmenthal - Емменталь

Characterized by large holes, this mild Swiss cheese is very popular in fondues and au gratin dishes.

evaporated milk []– згущене молоко

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.

ghee[]– перетоплене рідке масло

Clarified butter originating in Asia and traditionally made from buffalo milk; it is very popular in India and in Arab countries.

goat’s milk [] – козине молоко

Whiter and stronger-tasting than cow’s milk, it is also easier to digest.

Gorgonzola[]– сир горгонзола (сорт овечого сиру)

Native to Italy and recognizable by its textured gray rind, spotted with red.

Gruyère - грюйер

Swiss cheese with small holes called "eyes" and a medium-sweet taste; extensively used in cooking, either as is, grated or melted.

homogenized milk []– гомогенізоване молоко

Milk processed so the fat particles remain suspended instead of rising to the surface; varieties include whole, partially skimmed or skim.

mozzarella - моцарелла

This native Italian cheese has a rubbery texture and is firmer than other cheeses; it is the garnish of choice for pizza.

Munster - Мюнстер

Cheese with a powerful penetrating odor, originally from the Alsace region; it has a creamy texture and a smooth moist rind.

Parmesan [] - сир пармезан

Strong-smelling Italian cheese with a grainy texture, sold in rounds or grated; it is a popular flavoring ingredient, especially for pasta dishes.

powdered milk [] - сухе молоко

Dehydrated milk that can be stored for one year without refrigeration if the container remains unopened.

Romano - Романо

Native 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.

Roquefort []- рокфор (сорт сиру)

The best-known blue cheese, originally from Roquefort, France; it is made from ewe’s milk and goes well with pears, cream and butter.

sour cream []- сметана

Has a thick and creamy consistency and is obtained by fermentation and bacterial action; it can be used to flavor or garnish recipes.

Stilton []– стилтон (сорт, жирного сиру)

English cheese with a firm but creamy texture; it is often served with crackers and port.

whipping cream []– вершки для збивання

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.

yogurt [] - йогурт

Semisolid substance produced by milk fermentation and the action of bacterial cultures; it can be eaten as is or cooked.

brains [] - мозок

Lamb, sheep and veal brains are the most prized, served in salads, au gratin, in croquettes, stuffings and sauces.

heart [] - серце

Cooked in ragouts and casseroles, it can also be sautéed, roasted, braised or simmered; veal, lamb and chicken heart are the most popular.

kidney [] - нирка

Young slaughter animals such as calves tend to have more tender kidneys; there is an unpleasant aftertaste if they are not prepared carefully.

liver [] – печінка, лівер

People eat the liver of slaughter animals, poultry, game and some fish (cod); it has a high iron content.

marrow [] – кістковий мозок

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.

sweetbreads []– «солодке м'ясо» (зобна е підшлункова залоза)

Designates the tender, delicately flavored thymus gland of calves, lambs and kids; veal sweetbreads are especially prized.

tongue [] - язик

Covered with a thick skin that lifts off easily once cooked; calf tongue is the most tender.

tripe []– рубець (частина шлунку жуйної тварини)

Ruminants’ stomach lining, made ready for cooking; the main ingredient in many regional dishes, the best known being tripes à la mode de Caen.

guinea fowl []- цесарка

The same size as a small chicken, it is more flavorful when young and weighs less than 2 lbs; its flesh is slightly gamy.

hare [] - заєць

The dark meat has a stronger flavor than rabbit meat. Young hares can be roasted or sautéed; older ones are marinated, then jugged or made into terrine or pâté.