Cooking & Baking
Kitchen techniques, ingredients, equipment, flavor, and the craft of preparing food.
84 words
Download MarkdownSome words in this topic are A2–C2 — part of Pro. A1 words are always free.
Go ProA1 (4)
cook
A1
/kʊk/
To prepare food by heating it.
M
S
cream
A1
/kɹiːm/
The thick, fatty part of milk that rises to the top.
M
S
sugar
A1
/ˈʃʊɡ.ɚ/
A sweet white or brown substance used to flavour food and drink.
M
S
butter
A1
/ˈbʌt.əɹ/
A soft yellow food made from cream, spread on bread or used in cooking.
M
S
A2 (17) Pro
oil
A2
/ɔɪl/
A thick liquid from plants or animals used in cooking.
M
S
chef
A2
/ʃɛf/
A professional cook, especially the head cook in a restaurant.
M
S
cooking
A2
/ˈkʊkɪŋ/
The activity of preparing food by heating it.
M
S
salt
A2
/sɔlt/
A white substance used to add flavour to food and to preserve it.
M
S
bowl
A2
/boʊl/
A round, deep dish used for holding food or liquid.
M
S
mix
A2
/ˈmɪks/
To combine two or more things so they become one.
M
S
sauce
A2
/sɔs/
A thick or liquid mixture served with or on food to add flavour.
M
S
pan
A2
/pæn/
A flat, round metal container with a handle, used for cooking.
M
S
oven
A2
/ˈʌvən/
A kitchen appliance with an enclosed space used for baking, roasting, or heating food.
M
S
fry
A2
/fɹaɪ/
To cook food in hot oil or fat.
M
S
slice
A2
/slaɪs/
A thin, flat piece cut from something.
M
S
recipe
A2
/ˈɹɛs.ɪ.pi/
A set of instructions for cooking or preparing a dish.
M
S
roast
A2
/ɹoʊst/
To cook food, especially meat or vegetables, with dry heat in an oven or over a fire.
M
S
stove
A2
/stoʊv/
A kitchen appliance with burners used for cooking food.
M
S
bake
A2
/beɪk/
To cook food using dry heat in an oven.
M
S
boil
A2
/bɔj(ᵻ)l/
(of a liquid) To become hot enough to bubble and turn into vapour.
M
S
flour
A2
/ˈflaʊ̯.ɚ/
A fine powder made by grinding wheat or other grain, used to make bread, cakes, and pastry.
M
S
B1 (24) Pro
beat
B1
/biːt/
To defeat someone in a game, contest, or fight.
M
S
taste
B1
/teɪst/
To notice or recognize the flavour of food or drink in your mouth.
M
S
season
B1
[ˈsi.zn̩]
One of the four parts of the year: spring, summer, autumn, and winter.
M
S
rolling
B1
/ˈɹol.ɪŋ/
Rising and falling in gentle slopes, used to describe land.
M
S
crush
B1
/kɹʌʃ/
To press something so hard that it breaks or loses its shape.
M
S
steam
B1
/stiːm/
The hot gas that water turns into when it boils.
M
S
melt
B1
/mɛlt/
To turn from solid into liquid, usually because of heat.
M
S
fold
B1
/ˈfɒld/
To bend something so that one part lies over another.
M
S
flavor
B1
/ˈfleɪvɚ/
The taste of a particular food or drink.
M
S
strain
B1
/stɹeɪn/
Pressure or worry caused by a difficult situation.
M
S
stir
B1
/stɝ/
To mix a liquid or soft food by moving a spoon or other object around in it.
M
S
frost
B1
/fɹɔst/
A thin layer of tiny ice crystals that forms on cold surfaces.
M
S
grill
B1
/ɡɹɪl/
To cook food over or under direct heat.
M
S
spice
B1
/spaɪs/
A strong-tasting or aromatic part of a plant, usually dried, used to flavor food.
M
S
blend
B1
/blɛnd/
To mix two or more things together so they combine well.
M
S
kettle
B1
/ˈkɛ.təl/
A container with a lid and handle, used for boiling water.
M
S
preparation
B1
/prɪpəˈreʃən/
The act of getting ready for something.
M
S
pastry
B1
/ˈpeɪstɹi/
a baked food made from dough rich in fat, often filled or topped with sweet or savory ingredients
M
S
ingredient
B1
/ɪnˈɡɹiːdi.ənt/
One of the foods or substances you combine to make a dish.
M
S
mash
B1
/mæʃ/
To crush food into a soft, smooth mass.
M
S
rinse
B1
/rɪns/
to wash something briefly with clean water, especially to remove soap, dirt, or residue
M
S
saucepan
B1
/ˈsɔsˌpæn/
A deep round cooking pan with a long handle and usually a lid.
M
S
knead
B1
/niːd/
to press and fold dough in order to make it smooth and elastic
M
S
thaw
B1
/θɔː/
to become free of ice or frost, typically due to a rise in temperature
M
S
B2 (11) Pro
stock
B2
/stɑk/
The supply of goods that a shop or business has available to sell.
M
S
chop
B2
/t͡ʃɑp/
To cut something into pieces with quick, hard strokes of a knife or axe.
M
S
core
B2
/kɔɹ/
The central or most important part of something.
M
S
dough
B2
/doʊ/
a thick, moldable mixture of flour and liquid, often with other ingredients, that is baked into bread or pastry
M
S
drain
B2
/dɹeɪn/
A pipe or channel that carries away waste water or liquid.
M
S
stew
B2
/stu/
A dish of meat and vegetables cooked slowly in liquid.
M
S
peel
B2
/piːl/
To remove the skin or outer covering from a fruit or vegetable.
M
S
herb
B2
/(h)ɝb/
A plant whose leaves or seeds are used to add flavour to food.
M
S
soak
B2
/soʊk/
To leave something in liquid for a while so it becomes completely wet.
M
S
broth
B2
/brɑːθ/
a savory liquid made by simmering meat, fish, or vegetables in water
M
S
simmer
B2
/ˈsɪmɚ/
to cook gently just below boiling point
M
S
C1 (6) Pro
grind
C1
/ˈɡɹaɪnd/
To crush something into small pieces or powder.
M
S
batter
C1
/ˈbætɚ/
To hit something hard and repeatedly.
M
S
texture
C1
/ˈtɛkst͡ʃɚ/
The way a surface or material feels when you touch it.
M
S
culinary
C1
/ˈkʌlɪˌnɛri/
relating to cooking, kitchens, or the preparation of food
M
S
yeast
C1
/jist/
any of various single-celled fungi that ferment sugars and reproduce chiefly by budding
M
S
marinate
C1
/ˈmæɹɪneɪt/
to leave food in a seasoned liquid before cooking so that it absorbs flavor
M
S
C2 (13) Pro
grate
C2
/ɡɹeɪt/
make a grating or grinding sound by rubbing together
M
S
whisk
C2
/ˈwɪsk/
whip with or as if with a wire whisk
M
S
sieve
C2
/sɪv/
a utensil with a mesh or perforated bottom used to separate fine particles from coarse ones
M
S
spatula
C2
/ˈspætjʊlə/
a kitchen utensil consisting of a flat surface attached to a long handle, used for turning, lifting, or stirring food.
M
S
poach
C2
/ˈpoʊt͡ʃ/
cook in a simmering liquid
M
S
ladle
C2
/ˈleɪdəl/
remove with or as if with a ladle
M
S
sift
C2
/sɪft/
to pass a dry substance through a sieve in order to remove lumps or separate particles
M
S
skillet
C2
/ˈskɪlɪt/
a frying pan, especially a heavy one with a long handle
M
S
hob
C2
/hɑb/
the flat cooking surface of a stove, especially one containing burners or hotplates
M
S
broil
C2
/bɹaɪl/
to cook under a broiler
M
S
colander
C2
/ˈkɑləndɚ/
A bowl-shaped kitchen utensil with holes in it used for draining food that has been cooking in water, such as pasta.
M
S
braise
C2
/bɹeɪz/
to cook food slowly in a covered pan with a small amount of liquid
M
S
roux
C2
/ɹuː/
a mixture of flour and fat cooked together and used to thicken a sauce, soup, or stew
M
S
C2+ (9) Pro
aroma
C2+
/əˈroʊmə/
a distinctive, usually pleasant smell
M
S
garnish
C2+
/ˈɡɑrnɪʃ/
to decorate food with a small embellishment; such a decoration
M
S
baking
C2+
/ˈbeɪkɪŋ/
the act of cooking by dry oven heat; intensely hot
M
S
baste
C2+
/beɪst/
to moisten roasting meat with fat or juices; also to tack with loose stitches
M
S
blanch
C2+
/blæntʃ/
to turn pale, or to whiten food by briefly scalding it
M
S
cuisine
C2+
/kwɪˈzin/
a style or manner of cooking, especially of a region
M
S
glaze
C2+
/ˈɡleɪz/
to cover with a smooth shiny coating, or such a coating itself
M
S
mince
C2+
/mɪns/
to cut into very small pieces; or to walk with affected daintiness
M
S
sear
C2+
/sɪr/
to burn or scorch the surface with sudden intense heat
M
S
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