Mastering Culinary Vocabulary: Translate and Understand Essential Cooking Terms
A practical multilingual guide for decoding food preparation language across Europe
Understanding culinary terminology is key to achieving consistency and precision in any kitchen. Whether you're following a French pastry tutorial, a German stew recipe, or translating a Slovenian cookbook, the ability to accurately interpret cooking terms ensures every dish is prepared with confidence. This guide explores 100 commonly used cooking expressions, with focus on how they're used across English, German, French, Italian, and Slovenian, emphasizing real food contexts rather than abstract definitions.
We’ll walk through common situations in the kitchen, detailing how key terms are used when working with meat, vegetables, seafood, eggs, baking, sauces, and more. You’ll learn not only what the terms mean, but also how and when to apply them, bridging culinary knowledge across languages.
Cooking meat: How to translate preparation techniques across languages
Essential vocabulary for meat dishes
When preparing meat, especially beef, pork, chicken, or game, specific actions are described with verbs that require accurate translation for proper technique. In English, terms like "sear", "roast", "braise", and "carve" are standard. These terms differ significantly across other languages:
- German: anbraten (sear), schmoren (braise), tranchieren (carve)
- French: saisir, rôtir, braiser, découper
- Italian: scottare, arrostire, brasare, affettare
- Slovenian: zapeči, peči, dušiti, narezati
For example, when cooking a beef roast, the instruction “sear on high heat before roasting” ensures flavor development through the Maillard reaction. Misinterpreting “sear” as simply “cook” can lead to underdeveloped flavor.
Understanding vegetable-related cooking expressions
Mastering terms used in steaming, blanching and sautéing
Vegetables require delicate cooking methods that preserve texture and nutrients. Common terms include:
- "Blanch" – briefly boiling then shocking in ice water (used in asparagus, green beans)
- "Steam" – gentle cooking with water vapor (used in broccoli, carrots)
- "Sauté" – fast cooking over high heat with minimal oil (used for zucchini, peppers)
In translation:
- German: blanchieren, dämpfen, anbraten
- French: blanchir, cuire à la vapeur, sauter
- Italian: sbollentare, cuocere al vapore, saltare in padella
- Slovenian: blanširati, kuhati na pari, pražiti
Misinterpreting “sauté” as “fry” could result in using too much oil, altering both flavor and health impact of the dish.
Baking terms in European languages: Key phrases and methods
From whipping to folding: Essential pastry actions
Baking relies on precision and consistency. Some of the most common baking verbs include:
- "Whip" (cream, egg whites)
- "Fold" (delicately combining mixtures)
- "Cream" (butter and sugar blending)
- "Knead" (working dough)
These are translated as:
- German: schlagen, unterheben, cremieren, kneten
- French: fouetter, incorporer, crémer, pétrir
- Italian: montare, incorporare, lavorare a crema, impastare
- Slovenian: stepati, vmešati, stepati v kremo, gnesti
For example, in sponge cake preparation, "fold in the flour" must not be replaced by "stir", which would deflate air bubbles, ruining the texture.
What does "simmer" mean in Italian cuisine?
A term found in almost every pasta sauce
The term "simmer" is essential in Mediterranean cooking, especially in pasta sauces, soups, and braises. It means to cook just below boiling point, allowing flavors to meld.
Translations:
- German: köcheln
- French: mijoter
- Italian: sobbollire
- Slovenian: počasi kuhati
In bolognese sauce, the instruction to "simmer for two hours" implies gentle, patient cooking. Misinterpreting it as "boil" would evaporate too much liquid and compromise the sauce’s depth.
Cooking expressions for soups and stews
Chop, dice, boil and reduce explained
Soups and stews often require layered techniques:
- "Chop", "Dice" – to cut vegetables uniformly
- "Boil" – bring water to 100°C (212°F)
- "Reduce" – simmer uncovered to concentrate flavors
Translated terms:
- German: hacken, würfeln, kochen, reduzieren
- French: hacher, couper en dés, bouillir, réduire
- Italian: tritare, tagliare a dadini, bollire, ridurre
- Slovenian: sesekljati, narezati na kocke, vreti, zreducirati
In bean stew, reducing the liquid thickens the texture. Misunderstanding “reduce” as “remove” would lead to omitting this key step.
Pasta and risotto: Cooking vocabulary every home cook needs
"Al dente", "drain", and "stir continuously"
Italian dishes are globally loved, and correct terminology is essential:
- "Al dente" – firm to the bite
- "Drain" – to remove cooking water
- "Stir continuously" – vital for risotto creaminess
In translation:
- German: bissfest, abgießen, ständig rühren
- French: al dente, égoutter, remuer sans arrêt
- Italian: al dente, scolare, mescolare continuamente
- Slovenian: al dente, odcediti, neprestano mešati
In risotto alla milanese, not stirring causes uneven texture.
Terms like ‘baste’, ‘glaze’, and ‘caramelize’ in roasting
Flavor-boosting expressions that make a difference
- "Baste" – spooning liquid over roasting meat
- "Glaze" – adding a glossy coating (often with sugar)
- "Caramelize" – browning sugars for rich flavor
Translations:
- German: begießen, glasieren, karamellisieren
- French: arroser, glacer, caraméliser
- Italian: irrorare, glassare, caramellare
- Slovenian: prelivati, glazirati, karamelizirati
These are frequently used with roast duck, pork ham, or onions.
Breadmaking terminology and dough handling
From proofing to resting: key steps in every loaf
Making bread or pizza requires knowledge of:
- "Proof" – allowing dough to rise
- "Knead" – working dough to develop gluten
- "Rest" – letting dough relax before shaping
Translations:
- German: gehen lassen, kneten, ruhen lassen
- French: faire lever, pétrir, reposer
- Italian: lievitare, impastare, riposare
- Slovenian: vzhajati, gnesti, počivati
For pizza dough, under-proofing results in dense texture and poor oven rise.
Seafood: Core expressions for fish and shellfish
How to fillet, poach, and debone
Seafood preparation often includes:
- "Fillet" – removing flesh from bone
- "Poach" – cooking gently in liquid
- "Debone" – removing bones
Translations:
- German: filetieren, pochieren, entgräten
- French: lever les filets, pocher, désarêter
- Italian: sfilettare, cuocere in camicia, togliere le spine
- Slovenian: filetirati, kuhati v tekočini, očistiti kosti
For salmon, poaching keeps the texture moist and delicate.
Frying terms and techniques for crispy results
Deep-fry, pan-fry, and batter
These terms appear in Asian, American, and Mediterranean cuisines:
- "Deep-fry" – full immersion in oil
- "Pan-fry" – shallow frying
- "Batter" – coating before frying
Translations:
- German: frittieren, braten, Panade
- French: frire, faire revenir, pâte à frire
- Italian: friggere, saltare in padella, pastella
- Slovenian: ocvrti, pražiti, testo za cvrtje
Tempura and churros require proper batter consistency to ensure lightness.
Seasoning, garnishing and serving tips
Final culinary touches that matter
- "Season to taste" – adding salt, pepper, herbs as preferred
- "Garnish" – decorative and flavorful toppings
- "Serve immediately" – critical for hot dishes
Translations:
- German: abschmecken, garnieren, sofort servieren
- French: assaisonner selon le goût, garnir, servir immédiatement
- Italian: condire a piacere, guarnire, servire subito
- Slovenian: začiniti po okusu, okrasiti, takoj postreči
For risotto or steak, late seasoning and quick serving preserve flavor integrity.
Terms for no-bake desserts and chilled sweets
Understanding layering, whipping and chilling
In tiramisu, cheesecake, and mousse, common actions include:
- "Chill" – refrigerating to set
- "Layer" – building up ingredients
- "Whip" – beating cream or eggs to aerate
Translations:
- German: kühlen, schichten, aufschlagen
- French: refroidir, superposer, fouetter
- Italian: raffreddare, stratificare, montare
- Slovenian: ohladiti, plastiti, stepati
Layering must be even to maintain visual appeal and texture balance.
Regional culinary expressions from around Europe
Unique terminology used across kitchens
Every language includes culture-specific phrases:
- French: mise en place (everything in place)
- Italian: soffritto (aromatic sauté base)
- German: abbinden (to thicken a sauce)
- Slovenian: zabelo (flavored fat topping)
These are untranslatable concepts but essential to fully understanding European cooking.
Egg preparation across languages
Scramble, poach, and boil explained
Eggs are a breakfast staple, and their preparation vocabulary is vast:
- "Scramble" – stir-fry beaten eggs
- "Poach" – cook without shell in water
- "Boil" – in shell until set
Translations:
- German: rühren, pochieren, kochen
- French: brouiller, pocher, bouillir
- Italian: strapazzare, cuocere in camicia, bollire
- Slovenian: mešati, poširati, kuhati
Understanding doneness and method ensures fluffy or creamy eggs as desired.
Holiday dish terminology and festive vocabulary
From roasting to stuffing and glazing
Festive meals like Christmas turkey or Easter lamb use expressions like:
- "Stuff" – fill with a mixture
- "Roast" – oven cook uncovered
- "Glaze" – shiny coating, often sweet
Translations:
- German: füllen, braten, glasieren
- French: farcir, rôtir, glacer
- Italian: riempire, arrostire, glassare
- Slovenian: napolniti, peči, glazirati
Using the right term ensures the dish retains traditional flavor and presentation.