Aquí hay dos glosarios: el básico y, a continuación, el más completo.
Glosario básico
PROCESOSagregar (a) – to add to (into something)
asar – to grill, to roast
cocer (cocinar) – to cook (in a stove or oven), to boil
freír – to fry
hervir – to boil (a liquid)
tapar – to put the lid on, to cover
PARA MEDIRla cucharada – tablespoon(ful)
la cucharilla / cucharita / cucharadita – teaspoon(ful)
la lata – can (of food)
la taza – cup(ful)
ARTICULOS DE COCINAel bol – bowl, deep plate
la cuchara (de madera) – (wooden) spoon
el cuchillo – knife
la olla – pot
la sartén – pan
la tabla (de picar) – cutting board
el tenedor – fork
PARA HABLAR DE LA COMIDAcocido/a – cooked
congelado/a - frozen
entero/a – whole
fresco/a, del día – fresh
maduro/a – ripe, soft
parejo/a – even
pelado/a – peeled
picado/a – chopped, cut (into small pieces)
tibio/a – warm, lukewarm
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Glosario gastronómicoPROCESOSabsorber – to absorb, to soak up
agregar (a) – to add to (into something)
aplastar – to crush, to mash
asar – to grill, to roast
beber – to drink
beberse – to drink up
hornear– to bake, to cook (in oven)
hervir – to boil
cocer - to cook in a stove/ oven, to boil
cocinar – to cook (to prepare food in general, not necessarily in a stove)
colocar – to put, to place (something on top of something else)
congelar - to freeze
cortar – to cut, to chop
cubrir – to cover (with a layer of something)
dar vuelta – to turn (around), to flip (something on its side)
doblar – to fold
dorar – to brown
enchilar – to add chili to, to put chili powder in
enfriar – to cool (off)
espolvorear (de, con) – to sprinkle (with)
exprimir – to squeeze, to extract
freír – to fry
guisar, Mx. & Esp. – to cook (in a stove or oven), to boil
hervir – to boil (a liquid)
invertir – to invert, to reverse
machacar (machucar)– to crush, to grind
meter – to put (something) in (to something)
mezclar – to mix, to blend
paso - a step
picar – to grind, to chop; to snack (colloquial)
probar – to try (something), to attempt; to taste
quemar – to burn
quitar – to take (away)
rallar – to grate, to shred
receta - a recipe
remojar (en) – to soak (in)
revolver – to stir
sacar – to take out, to get out
sellar – to seal
servir – to serve, to pour
tapar – to put the lid on, to cover
tostar- to toast, to roast
tratar – to try (make an effort)
tomar – to take, to drink
voltear – to turn (around), to flip (something on its side)
MEDIDAS la botella – bottle
el cubo – cube (shape); stock cube
la cucharada – table spoon(ful)
la cucharadita – teaspoon(ful)
el diente – tooth; clove (of garlic)
la libra – pound
la pizca – pinch (of something)
el plato – dish, plate, course, plateful,
(un) poco/a (de) – (a) little (of)
la raja – slice
la rama – branch, sprig (of parsley, of cilantro)
la rebanada – slice (of bread)
la taza – cup(ful)
INGREDIENTESel aderezo – (salad) dressing, (food) seasoning, also aliño
el aliño - dressing (for a salad) or seasoning
la barbacoa – barbecue meat
la bebida – drink
el bocado, bocadillo – snack, appetizer; sandwich
el bollo – bun, bread roll
el caldo –broth, stock
la cocina – kitchen, stove; cooking, cuisine
la comida – food, meal; lunch (Mx.), dinner/supper (AmL)
la cosecha – crop, harvest; vintage (wine)
el extracto – extract, essence
la galleta – cookie, buiscuit, cracker
el grosor - thickness
el helado – ice cream
el hielo – ice
la hoja – leaf
el jugo – juice
la lata – can (of food)
la lonja – slice
la masa – dough
la mezcla – mixture, blend
el pan, panecillo – bread, slice of; bread roll, bun
el paso – step (as part of a process)
pedazo – piece (torn, broken)
pieza – piece (unit) ex. piece of cake
el polvo – dust, powder
la receta – recipe
la rodaja – slice
el sabor – taste, flavor
la semilla – seed
la sopa - soup
el tallo – stem, stalk
el tamaño – size
la tapa – cover, lid, top; snack-size food (Esp.)
ARTICULOS DE COCINAel abrelatas – can opener
la bandeja – tray, platter
el batidor (manual) – whisk, beater
la batidora – mixer, blender (for chocolate)
el bol (plato, plato profundo) – bowl, deep plate
el carbón – charcoal
el colador – colander, strainer
el comal – griddle, hot plate
la cuchara (de madera) – (wooden) spoon
el cuchillo – knife
la espátula – spatula
la estufa – stove
el horno – oven
la licuadora – blender, mixer
el metate – grinding stone
el molde – mold, cast; baking pan
el molinillo – grinder, mill
la nevera (el refrigerador) – refrigerator
la olla – pot
el papel encerado, papel de cocina – wax paper, pan liner paper
la parrilla – grill, barbecue, broiler
la pinza - tongs
la plancha – hot plate, griddle
el plato – plate(ful), dish; course
el procesador de comida – food processor
el refrigerador - refrigerator
el/la sartén – pan
la tabla (de picar) – cutting board
el tenedor – fork
TEMPERATURAa fuego lento – low heat
a temperatura ambiente – room temperature
caliente – hot
frío/a – cool, cold
helado/a – cold, cool
tibio/a – warm, lukewarm
TAMAÑOentero/a – whole
fino/a – fine, thin
grande – large, big
granulado/a – granulated
pequeño/a – small
el tamaño – size
CONDICÍONal baño María – bain-Marie, double-boiler
asado/a – broiled, grilled
caramelizado/a - caramelized
cocido/a – cooked
congelado/a – frozen
crudo/a – uncooked, raw
desvenado – deveined: for a vegetable (like peppers) all seeds and veins are removed; for seafood (like shrimps) all skin is removed
dorado/a – browned
freído – fried, past participle of “freír”
frito/a – fried, only as adjective
limpiado – cleaned, past participle of “limpiar”
limpio/a – clean
pelado/a – peeled
picado/a – chopped, cut (into small pieces)
relleno/a (de) – stuffed (with); stuffing, filler
seco/a – dry, dried up
SABORal gusto – to taste
blando/a – bland; soft
delicioso/a – delicious, tasty
dulce – sweet(ened)
en su punto – just right
el sabor – taste, flavor
TEXTURAduro/a – hard, tough; not ripe yet
espeso/a - thick
esponjoso/a – soft, fluffy
firme – firm, hard
maduro/a- ripe, soft
COLORESblanco/a – white; refined (sugar)
rojo/a – red
al rojo vivo – red-hot
verde – green, unripe
OTROantiadherente – nonstick
encima – on top
parejo/a – even
profundo/a – deep
Compilado por Tatiana Séeligman, Ron Friis y los estudiantes de May X.
