This glossary was made by a student as homework for a translation class. We were asked to choose a topic and create a glossary containing at least 20 terms and having as many features as possible for each term.
This glossary aims to provide a non-exhaustive list of vocabulary which could be useful when translating recipes from English to French. It contains common cooking utensils and technical verbs related to cooking and baking.
The definitions were taken from Oxford Learner's Dictionaries (see https://www.oxfordlearnersdictionaries.com/). The examples were found on Reverso (see https://www.reverso.net/).
Bake
verb
To cook food in an oven without extra fat or liquid; to be cooked in this way.
Example: Finally, bake the pie for 25 minutes.
fr: Enfourner, cuire au four
Bench scraper
noun
A flat, rectangular piece of steel with a handle along one edge that bakers use to divide, portion, scoop and transfer hunks of dough from one place to another.
Example: Using the bench scraper is cleaner and more efficient than using your hands.
fr: Coupe-pâte
Boil
verb
To cook or wash something in boiling water; to be cooked or washed in boiling water.
Example: Let the potatoes boil until they are cooked completely.
fr: Faire bouillir
Brown
verb
To become brown; to make something brown.
Example: Brown the onions before adding the meat.
fr: Faire colorer
Chop
verb
To cut something into pieces with a sharp tool such as a knife.
Example: Chop the carrots up into small pieces.
fr: Découper
Chopsticks
noun
A pair of thin sticks that are used to eat or cook with, especially in East Asian countries.
Example: Slide your non-dominant hand out from beneath the chopsticks.
fr: Baguettes
Colander
noun
A metal or plastic bowl with a lot of small holes in it, used for draining water from vegetables, etc. after washing or cooking.
Example: Drain the juice by flipping the apricots into a colander.
fr: Passoire
Cook
verb
To prepare food by heating it, for example by boiling, baking or frying it.
Example: Cook the potatoes for 15 to 20 minutes.
fr: Cuire (transitive), faire cuire (intransitive)
Cutting board
noun
A board made of wood or plastic used for cutting meat or vegetables on.
Example: Set the pineapple on your cutting board.
fr: Planche à découper
Funnel
noun
A device that is wide at the top and narrow at the bottom, used for pouring liquids or powders into a small opening.
Example: Pour the liquor slowly into the funnel with your dominant hand.
fr: Entonnoir
Grater
noun
A kitchen utensil (= a tool) with a rough surface, used for grating food into very small pieces.
fr: Râpe
Kitchen scale
noun
An instrument for weighing ingredients.
fr: Balance
Ladle
noun
A large, deep spoon with a long handle, used especially for serving soup.
fr: Louche
Peeler
noun
A special type of knife for taking the skin off fruit and vegetables.
fr: Économe
Rolling pin
noun
A wooden or glass kitchen utensil (= a tool) in the shape of a tube, used for rolling pastry flat.
Example: Just flatten out a piece of normal bread with a rolling pin.
fr: Rouleau à pâtisserie
Saute
verb
To fry food quickly in a little hot fat.
Example: Add diced tomato to oil and saute for 1 minute.
fr: Faire sauter
Sieve
noun
A tool for separating solids from liquids or larger solids from smaller solids, made of a wire or plastic net attached to a ring. The liquid or small pieces pass through the net but the larger pieces do not.
Example: Ladle desired amount of curry liquid through a medium mesh sieve over the salmon.
fr: Tamis, passoire
Slice
verb
To cut something into slices.
Example: Slice the cucumber thinly.
fr: Trancher, découper en tranches
Spatula
noun
A kitchen utensil that has a broad flat blade, attached to a long handle, used for turning and lifting food when cooking.
Example: Use a spatula to fold half the omelette over itself.
fr: Spatule
Whisk
noun
A kitchen utensil for mixing eggs, etc. really fast.
Example: Using a whisk, beat these ingredients for 4-5 minutes.
