Food and ooking Vocabulary.docVIP

Food and Cooking Vocabulary Cooking Methods To stir-fry 炒 To stew 炖 To roast 烧 To boil 煮 To steam 蒸 To pan-fry 煎 To grill烤 To deep fry油炸 (to fry in oil) To bake 烘烤 To blanch – to cook or dip food very quickly into hot water (usually for vegetables) To broil – to cook food by placing it directly under or over a heat source Other Cooking Styles: To steam (in a sealed container) 焗 To braise 烩 To simmer (in a covered container) 焖 (in English food made this way is called a “casserole”) To simmer (to cook over a slow fire) 炆 To simmer (to cook over a low heat) 煨 To pot-stew 卤 To boil/to stew 熬 To soak 泡 NOTE: When describing a food’s name, we used the adjective form of the word. For example, 煎饺 would be written “pan-fried dumplings” and not “pan-fry dumplings.” Preparation Methods To chop/cut 切 to cut into small pieces To mince – to cut into very, very small pieces To grind 绞碎 to press food into a powder To blend – to mix together To pour 倒 To marinate – to let a food sit in sauce or other flavorings for a period of time (ex. marinate the chicken for an hour) To stir 搅 To shake 摇 To peel 剥，削 Main Ingredients Vegetables Cucumber 黄瓜 White radish, daikon 白萝卜 Carrot 胡萝卜 Winter Melon 冬瓜 Bitter Melon 苦瓜 Lettuce 生菜 Kai-lan, Chinese broccoli 芥兰 Pak choi/Bok choy 小白菜 Mustard greens 梅干菜 Turnip 芜菁 Radish 萝卜 Brussels sprouts 芽甘蓝 Spinach 菠菜 Bean sprouts 豆芽 Taro 芋头 Asparagus 芦笋 Leek 韭菜 Onion 洋葱 Green onion 大葱 Arugula 芝麻菜 Sweet potato 红薯 Yam 地瓜 Pickled Chinese cabbage 酸菜 Snow pea 荷兰豆 Green bean 四季豆 Chinese yam 山药 Watercress 水田芥 Red bean 红豆 Kidney bean 芸豆 Black bean 黑豆 Green soybean 青豆 Chickpea 鹰嘴豆 Pinto bean 斑豆 Lima bean 小菜豆 Baby bok choy 青菜 Choy sum 菜心 Chicory 菊苣 Garland Chrysanthemum 茼蒿 Crowndaisy Chrysanthemum 蓬蒿 Komatsuna 小松菜 Chinese cabbage 大白菜 Burdock 牛蒡 Okra 秋葵 Garlic 大蒜 Potato 土豆 Rape (seed), canola 油菜 Tomato 番茄，西红柿 Eggplant 茄子 Cauliflower 花菜 Pea 豌豆 Lotus root 莲藕 Celery 芹菜 Wood ear fungus 木耳 Pepper 辣椒 Bell pepper 青椒 Mushroom 蘑菇 Shiitake mushroom 香菇 Enoki mushroom