MULTILINGUAL CULINARY GLOSSARY

Prepared by:The students of ΣΤ2 (7th Primary School of Agii Anargiri), the students of the Primary School of Pexiora, France and the students of” I. Asan “ College, Caracal, Romania.

ENGLISH/FRENCH/GREEK/ROMANIAN

English French Greek Romanian PhotoBoil -To cook in a

liquid heated until it is

bubbling.

bouillir Βράζω A fierbe

Feta cheese -Greek

cheese

Feta fromage Τυρί φέτα Brânză Feta

Fry -To cook food by

submerging the whole

food item in hot oil or

fat.

Frire Τηγανίζω A prăji

Grate –break into

small pieces

Broyer Τρίβω στον

τρίφτη

A rade

Grill - To cook on a

rack directly over hot

coals or other heat

source.

griller Ψήνω στη

σχάρα

A face un

grătar

Grind - To reduce food

to small particles.

Moudre Αλέθω A râşni

Marinate –soak foods

in a seasoned liquid

before cooking. Often

for 24 hours to 48

hours.

Mariner Μαρινάρω A marina

Mayonnaise - A sauce

made from oil, egg

yolks, and lemon juice

Mayonnaise Μαγιονέζα Maioneză

Melt - Heating a food

until it becomes liquid.

Fondre Λιώνω A topi

Mince - To chop food

into small pieces.

Emincer Κάνω κιμά A toca

Oregano - A type of

herbground, or fresh.

Origan Ρίγανη Oregano

Parsley - A herb with a

sweet and fresh flavor.

Persil Μαϊντανός Pătrunjel

Roast –Cook

with dry heat.

Rộtir Ψήνω A frige

Sauté - To cook

quickly in a pan on top

of the stove until the

food is browned.

Sauter Σωτάρω A sota

Sift - To pass dry

ingredients through a

mesh sifter.

Sasser de la

farine

Κοσκινίζω A cerne

Simmer - To cook

liquid just below a boil.

Tiny bubbles just begin

to break the surface.

Faire bouillir ả

petit feu

Σιγοβράζω A clocoti

Skin - To remove the

skin of a food, such as

poultry or fish, before

or after cooking.

Ốter la peau Βγάζω την

πέτσα

A curăţa de

piele

Stuff (stuffed) - Fill a

cavity in food with

another food.

Farci Γεμίζω

(γεμιστός)

A umple