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Alphabet Kitchen: Food & Cooking Vocabulary

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Alphabet Kitchen: Food & Cooking Vocabulary

Alphabet

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About this activity

Food terms for every letter

Created by

María Mercedes Balbi
María Mercedes Balbi
Argentina

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Alphabet Kitchen: Food & Cooking Vocabulary
 

Alphabet Kitchen: Food & Cooking VocabularyOnline version

Food terms for every letter

by María Mercedes Balbi
A
B
C
D
E
F
G
H
I
J
L
M
N
O
P
Q
R
S
T
U
V
X
Y
Z

Empieza por A

Small dish served before the main course.

Empieza por B

Dry-heat cooking method using an oven.

Empieza por C

Sugary syrup produced by heating sugar until brown.

Empieza por D

Sweet course served after the main meal.

Empieza por E

Purple or white bulb used to flavor dishes.

Empieza por F

Powdery carbohydrate used in baking.

Empieza por G

Pungent bulb used to flavor dishes.

Empieza por H

Aromatic leaves or seeds used to season meals.

Empieza por I

Component used to prepare a recipe.

Empieza por J

Liquid extracted from fruit or plant for drinking or flavor.

Empieza por L

Citrus fruit rich in juice.

Empieza por M

Process of soaking foods in a flavored liquid to enhance taste.

Empieza por N

Long strands or shapes made from dough, boiled or baked.

Empieza por O

Folded egg dish cooked from beaten eggs.

Empieza por P

Long, thin pasta strands or shapes.

Empieza por Q

Savory custard baked in a pastry crust.

Empieza por R

Cooking with dry heat in an oven or over coals.

Empieza por S

Thickened liquid served to accompany a dish.

Empieza por T

Slices of bread browned by heat.

Empieza por U

Thick Japanese noodle made from wheat.

Empieza por V

Aromatic extract used to flavor desserts and drinks.

Empieza por X

Thickening agent produced by fermentation used to stabilize emulsions.

Empieza por Y

Fermented dairy product with tangy flavor.

Empieza por Z

Citrus rind grated for aroma.

 
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