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Professional kitchen

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Professional kitchen

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Vocabulary for those who study to work at a professional kitchen

Created by

Eri_Marzaz
Eri_Marzaz
Argentina

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Professional kitchen
 

Professional kitchenOnline version

Vocabulary for those who study to work at a professional kitchen

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

Contains A

(n) unwanted material or substances that are left after cooking (1)

Starts with B

(n=vb) an injury caused by fire, heat, the light of the sun (1)

Starts with C

(n) a metal or plastic bowl with a lot of small holes in the bottom and sides (1)

Starts with D

(adj) (of clothes) having two sets of bottons (1)

Contains E

(n) it refers to the professional who can substitute the sous chef (3)

Contains F

(n) a part of a train where you can buy food and drink (2)

Starts with G

(n - pl) things that are produced in order to be sold (1)

Starts with H

(n) the practice of keeping yourself and the things around you clean in order to prevent diseases (1)

Contains I

(vb) to move a liquid or substance around with a spoon or stick in order to mix it together (1)

Starts with J

(n) the part of a suit that covers the top part of your body. For the kitchen, it is white to see stains or dirt.

Contains K

(n) a long deep dish with a lid and a pierced, double bottom used for cooking whole fish (2)

Starts with L

(n) a large deep spoon with a long handle, used for lifting liquid food, especially soup, out of a container (1)

Starts with M

(n) an appliance used to chop meat finely to make sausages, stuffing or sauces (1)

Starts with N

(adj) not likely to burn easily (1)

Contains O

(n) a professional who support the chef de cuisine and substitute him/her when absent (2)

Contains P

(adj) likely to decay or rot quickly (1)

Contains Q

(vb) to get liquid from something like lemons or oranges by pressing it (1)

Contains R

(n) a piece of clothing that covers the front part of your clothes and is tied around your waist (1)

Starts with S

(vb) to have drops of salty liquid coming out through your skin because you are hot, ill, frightened, or doing exercise (1)

Starts with T

(n) the chef's hat (1)

Contains U

(n -vb) the provision of material (1)

Contains V

(n) the part of the kitchen where orders are placed and the waiting staff collect meals (2)

Starts with W

(vb) to mix liquids, eggs, etc. into a stiff, light mass, using a fork or special tool (1)

Contains X

(n) an appliance used to combine ingredients for cakes or bread dough evenly and quickly (2)

Contains Y

(n) stainless steel tanks which contain fat to cook food, especially chips (2)

Starts with Z

(n) the outer skin of an orange or lemon, used in cooking (1)

 
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